Moroccan Style Plum Pudding

It is possible to detect the influence of France in Moroccan cuisine, not unsurprising as the countries have historical links.  This dessert feels as if it is closely related to the French dish Clafoutis (or it’s close relative Flognarde), although the egg custard is replaced by a sweet ground rice pudding mixture.  However the addition of rose water (or orange flower water, which is listed as an alternative) firmly connects this dish with the southern shores of the Mediterranean.  The suggestion of rice pudding might make the casual reader feel that this is a rather homely dish, as they are usually linked with nursery food rather than dinner parties.  However this would make an unusual and delicious dessert as part of N African style meal, especially made in individually sized portions.

The recipe comes from a wonderful book I found in the library, Illustrated Food and Cooking of Africa and the Middle East: A Fascinating Journey Through the Rich and Diverse Cuisines of Morocco, Egypt, Ethiopia, Kenya, Nigeria, Turkey and Lebanon by Josephine Bacon and Jenni Fleetwood (to give it its full title).  The ingredients are all as listed in the book, except I found it necessary to increase both the ground rice and sugar by 1tbsp.  This increase of the sugar content  is, of course, optional but is recommended for those with a sweet tooth as plums can often be acidic.  I made the original suggestion of Plums combined with Rosewater, but other fruits could also be used.  Orange flower water is a suggested alternative addition and I can imagine that this would be delicious used in combination with Apricots or Peach.  The addition of flaked almonds adds a lovely crunch to the smooth texture of the ground rice: don’t be tempted to omit them. Finally, I added a generous dusting of icing sugar, which enhanced the cracks in the surface of the plums and where their juices had run into the whiteness of the rice.  I further handful of toasted flaked almonds on top would be a good addition, athough not included in the original recipe, particularly for a special occasion.  I am sure this recipe could be made a short while in advance and reheated just before serving, although I would add the sifted icing sugar and additional split almonds just before taking it to the table.

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Moroccan Style Plum Pudding
(Serves 4)

450g/1lb fresh plums (alternative suggestions – apricots, cherries or greengages)
600ml/1pt skimmed or semi-skimmed (half fat) milk
60ml/4tbsp ground rice
45ml/3tbsp cold water
45ml/3tbsp caster sugar (15ml/1tbsp extra for those with a sweet tooth)
75g/3ozs flaked almonds – reserve a few to toast for decoration (or add a few more)
30ml/2tbsp rosewater (alternatively orange flower water)
icing sugar to dust

1.  Preheat the oven to 190^oC/370^oF/Gas 5.

2. Remove the stones from the plums and halve them.

3.  Bring the milk to the boil in a pan.

4.  Blend the ground rice with the cold water, a little at a time, mixing well to remove the lumps.  Pour the hot milk over the rice and return it to the pan.  Simmer over a low heat for 5 minutes, stirring constantly, until it thickens.

5.  Stir in the caster sugar and flaked almonds.  Continue to cook for 5 more minutes.  

6.  Stir in the rosewater (or orange flower water).  Simmer for 2 minutes.

7.  Butter a shallow ovenproof dish.  Carefully pour in the almond rice mixture.

8.  Gently arrange the prepared plums (or other fruit) on top, spacing them as evenly as possible.

9.  Bake for 25-30minutes, until the fruit has softened.  As it cooks the fruit juices will run slightly into the white almond-rice mixture, which is unavoidable.

10.  Dust with icing sugar and serve immediately with a little pouring cream or crème fraîche if you like a slightly more sour taste.

11.  Scatter with a few toasted split almonds to decorate.

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Coriander & Chickpea Couscous Salad

Unflavoured, couscous is really unexciting.  However, flavoured with oils, lemon and herbs or spices it can be transformed into a delicious accompaniment not just for North African dishes, but as a side dish for simply grilled meat or as part of a cold or warm buffet.

This is my variation on a recipe from the book Sarah Brown’s Vegetarian Cookbook. I have several books by this well known vegetarian writer who introduced a BBC vegetarian cookery series in the 1980’s. (See my version of the original recipe: Chickpea & Couscous Salad.) I have changed or substituted some of the ingredients for this version: the original included 1tsp miso (shoyu or soy sauce could be substituted) and 1tsp lemon juice, which I have changed to preserved/Pickled Lemon – also lots (and lots) of chopped fresh Coriander (and it must be fresh).  This is a simple unspicy dish, but would be good with a sprinkling of Sumac, a commonly used eastern spice (see recipe for Grilled Chicken with Sumac & Roasted Banana) or, for a hotter taste, add ½-1tsp Ras el-Hanout or Harissa paste at the same time as the oils.  Cooked couscous keeps for several days in the fridge and may be frozen for up to three months and should be thoroughly defrosted before it is eaten.  If it has coriander added the flavour could be affected when defrosted.

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Coriander & Chickpea Couscous Salad
(Serves 4)

225g/8ozs couscous
400g/14oz tin chick peas, drained & rinsed
570ml/1 pint boiling water
30ml/2tbsp olive oil
15ml/1tbsp sesame oil
15ml/1tbsp chopped preserved/Pickled Lemon or lemon juice
2 cloves garlic, crushed or finely chopped
5/6 chopped spring onions or ½ red onion, finely chopped
4-6 tbsp chopped fresh coriander (depending on personal taste)
Salt & freshly ground black pepper
Sumac powder (optional)

1.  Place the couscous, drained chick peas, oils, garlic, spring onion and chopped lemon or lemon juice in a large heatproof bowl or jug.

2.  Pour over the boiling water and mix together with a fork.  The couscous will absorb the liquids quite quickly.

3.  Add the fresh coriander, reserving a little as a garnish if you wish, and season.

4.  If it is to be eaten hot, this salad should be made just before it is served as it cools quickly.  (If necessary, it can be briefly reheated in a microwave, but may need a little more water if this is done although it is best not made too far in advance.)  Alternatively it can be left to cool and is ideal served cold, perhaps as part of a buffet.  

5.  Sprinkle with reserved coriander, or a few individual leaves and a little sumac powder (optional) or ground black pepper.

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Chickpea & Couscous Salad
Here is my version of the original recipe by Sarah Brown.  Good hot or cold.

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Moroccan Style Lamb & Rice Pilaf

I am experimenting with some North African recipes at the moment but also, as always, trying to be mindful of not overdoing it with the calories in day-to-day dishes.  For this reason it is always good to find something that sounds tasty but falls into the ‘not quite so naughty’ category.  (Eating this recipe cannot guarantee a smaller waistline but it is certainly not an unhealthy option.)

Some weeks ago, in a charity shop, I found a copy of The Time to Eat Cookbook by Sîan Davies, a book published by the diet help organisation WeightWatchers.  Although I am not following the WeightWatchers regime there are some delicious and simple recipes in the book, following sensible healthy eating rules.  All give an idea of the total calorie numbers, but as I am slightly adapting the original recipe I shall not be including this information.  However, as the changes are mostly healthy options, this recipe broadly keeps to the ideals of the original.  The changes I have made are: using Ras el-Hanout, a North African Spice Mix which can be bought ready made or mixed at home, the option of tinned plum tomatoes in place of fresh ones and the addition of chopped preserved/Pickled Lemon, which is popular in cooking across North Africa.  Alternatively, dried fruit (raisins, dried apricot or prunes), which are also often used in North African dishes, could be added in place of or as well as the pickled lemon and/or aubergine.  This would obviously affect the calorie count of the dish, giving bigger portions.  I have chosen not to add any calorie counting details to my recipes.

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Moroccan Style Lamb & Rice Pilaf
(Serves 4) 

350g/12ozs lean lamb mince or diced lean lamb
1tsp olive oil (or less, leave this out and dry fry if possible)
1 large onion, sliced
2 garlic cloves, crushed
2tsp Ras el-Hanout (originally ½tsp each ginger & cinnamon plus 1tsp paprika)
1 aubergine, diced & salted
225g/8ozs courgettes, diced – if small ones then sliced
225g/8ozs long grain rice, pre-soaked and drained in at least 2 changes of water
220ml/½pt/10fl ozs water and 2tsp vegetable stock, or lamb stock if available
400g/14oz can plum tomatoes, diced 
          or
450g/1lb chopped fresh tomatoes (plum type if available) & a little water, as needed
2tbsp chopped preserved/Pickled Lemon (optional)
2tbsp chopped fresh mint, reserving a little to garnish
Salt & freshly ground black pepper

1.  Fry the lamb mince for 5 minutes in as little extra oil as necessary, ideally using a non-stick pan should mean it can be dry fried.  Drain off any excess oil before continuing.

2.  Add the onion, garlic and Ras-el Hanout (or ginger, cinnamon and paprika).  Stir well.

3.  Drain the aubergines.  Add to the pan with the courgettes, juice from the tinned tomatoes (if using – set aside the drained tomatoes to stir in when the pilaf is almost finished), rice and stock.  (Any extra dried fruit should be added at this point.)  Bring to the boil. 

4.  Cover and simmer for 20 minutes, until the rice has absorbed the liquid and is soft.  Check periodically to make sure that it does not boil dry.

5.  Add the tomatoes (or the drained tomatoes set aside when the liquid was used at stage 3), preserved lemon and most of the mint and heat through. 

6.  Transfer to a warmed dish and scatter over the remaining chopped mint before serving.

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Moroccan Style Lamb Stew with Pumpkin & Preserved Lemon

This substantial dish, with the often used combination of lamb and chickpeas, is flavoured with sour preserved Pickled Lemons (simple to make at home) and hot chilli based Harissa paste, both commonly used flavours in North African cuisine.  Given a good slow cooking, either on the stove top or in a Tagine, the lamb is tender and soft.  It should be served with a simple couscous, perhaps flavoured with some of the juice from the pickled lemons and some additional coriander.  Alternatively it can be flavoured with some balsamic vinegar, some additional mint and some green peas.   I often add chick peas to couscous, unless they are already included in the main dish.

This recipe, originally named Moroccan Style Stewed Lamb with Pumpkin & Preserved Lemon by Antony Worrall Thompson comes from the UKTV food website.  I have adapted it slightly, using lamb fillet, reducing the amount of Harissa paste for a milder flavour and substituting tinned chopped tomatoes.  I have also added a cinnamon stick, a lovely complement to a lamb dish and a flavour traditionally used in the cooking of North Africa.

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Moroccan Lamb Stew with Pumpkin & Preserved Lemon
(Serves 4)

450g/1lb lean leg of lamb (I used lamb fillet)
1½ tsp ground black pepper
1 tsp olive oil
1 large white onion, chopped
4 cloves garlic, crushed
400g/14fl oz tin of tomatoes, chopped or 4 skinned & chopped fresh tomatoes
1 tbsp harissa paste (use 1tsp for a milder taste)
1 cinnamon stick (optional – my addition)
325ml/12fl ozs water (425ml/15fl ozs  if using fresh tomatoes)
400g/14fl oz can chickpeas, drained and rinsed
350g/120zs peeled pumpkin, cut into 2.5cm cubes
1 preserved Pickled Lemon, finely diced (2-4 tbsp depending on personal taste)
2 tbsp chopped mint
1 tbsp chopped coriander

1.  Pre-heat the oven to 150^oC/300^oF/Gas 2 if using a Tagine, or a similar lidded pot.  Alternatively, this dish can be cooked on the stove top without using the oven.

2.  Cover the lamb with ground black pepper.  Heat the oil in a large saucepan.  Brown the meat on all sides.

3.  Chop the onion and add it to the pan with the crushed garlic.  Cook until the onion is soft and slightly browned.  Add a little of the water if needed if the mixture starts to stick.

4.  Stir in the tomatoes, harissa paste and the water (or the remainder if some has been used already). 

5.  Heat to simmering, cover and cook on a medium heat for 1¼ – 1½ hours.  Alternatively, transfer mixture to a Tagine and bake in the oven.  Check periodically and top up with water if necessary.  Cook until the lamb is almost tender.

6.  Add the drained chickpeas and diced pumpkin.  Cook until the pumpkin is tender, about 15 minutes more. 

7.  Chop the preserved lemon, mint and coriander, stir into the meat mixture. 

7.  Serve with simply flavoured couscous or flatbread.

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Moroccan Style Beef Stew with Oranges & Beetroot

We love the flavours of North Africa: with ingredients such as spicy coriander and cumin, fragrant cinnamon and orange flower water, hot chilli and ginger, sour pickled lemon, salty olives and sometimes even the sweetness of fruit, although readers of other pages on this site will know that I am not keen on very sweet fruit with meat.  I was delighted, therefore, to be given a Tagine for my birthday: not absolutely necessary to cook the dishes but lovely to look at and use for serving and especially for entertaining.  Along with the Tagine, I was also given a recipe book containing a good selection of ideas for using my new pot.  This was the first recipe that caught my eye: we love beetroot cooked with meat and in combination with orange the dish sounded unusual and delicious. 

This recipe was taken from Tagine: Spicy Stews from Morocco by Ghillie Başan.  I have altered the quantities and proportions a little and have adapted the recipe for cooking in the oven.  (My Tagine cannot be used on the stovetop as I have an electric cooker with a ceramic hob.)  I served the Tagine with wedges of butternut squash oven baked with olive oil and a sprinkling of Ras el-Hanout, a spice mixture which is exclusive to North Africa (I mix my own) along with Couscous flavoured with pickled lemon and fresh coriander.  I often add chickpeas to the couscous mixture but these would also be good added to the Tagine at the same time as the orange segments.

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Moroccan Style Beef Stew with Beetroot & Orange
(Serves 4-6)

1-2 tablespoons olive oil (original uses ghee)
3-4 cloves garlic, crushed
2 large red onions, halved lengthwide and sliced
1inch/2.5cm piece of fresh ginger, peeled and grated (amount can be increased)
½ red chilli, deseeded and chopped
2tsp coriander seeds, crushed
2 cinnamon sticks
3-4 beetroots, peeled & quartered (uncooked)
1lb/500g lean beef, cut into bite sized pieces
2 or 3 thin skinned oranges, segmented
1tbsp dark, runny honey
1-2 tsp orange flower water
Sea salt & freshly ground black pepper
1 knob of butter
2-3 tbsp shelled pistachio nuts
a handful of fresh coriander, chopped (original uses flat leaved parsley)

This recipe can be either cooked on the hob, as in the original instruction, or at Step 6 transferred to the oven and baked. 
If using the oven it should be pre-heated to 160^oC Fan/170^oC/325^oF/Gas 3

1.  Melt the oil in a pan (alternatively a Tagine or lidded casserole dish suitable for stove top use) and stir in the garlic, onion and ginger until they start to colour.

2.  Add the chilli, crushed coriander seeds and cinnamon stick.

3.  Add the beetroot pieces and cook gently for 2-3minutes. 

4.  Add the beef and gently cook for 1 minute.

5.   Pour over enough water to almost cover the beetroot and beef.  Bring to the boil. 

6.  Transfer to a Tagine or ovenproof dish with a well fitting lid and place in the oven.   Alternatively leave in the pan, cover and reduce heat.  Cook for 1 hour, until the meat is very tender.

7.  Add the orange pieces, honey and orange flower water and season.  Cook, covered, for a further 10-15 minutes.

8.  Melt the butter in a small pan and lightly brown the pistachio nuts over a medium heat.

9.  Sprinkle them, with the coriander or flat leaved parsley, over the meat mixture and serve.

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North African Spiced Baked Chicken with Pickled Lemon

This recipe came as a surprise.  It landed in my email Inbox from someone I do not know, via two people I do as was part of an internet recipe sharing scheme that I had taken part in (not really expecting to receive any replies).  I had forwarded recipe exchange emails twice before, but in both cases had heard nothing more, let alone receive the flood of good recipes that the emails promised me!  (By the way, I usually delete emails that ask me to forward them to others and promising me ‘rewards’, but this seemed like an interesting idea.) 

I love the flavours of North African cooking, especially the spices combined with the sourness of pickled lemon with the saltiness of  olives, but I am not especially keen on dishes which include a lot of very sweet fruit.  However, in spite of this, I did not leave out the prunes as most of my family are very fond of them: I just chose to add some olives as well, especially for myself.  As the prunes and olives are added towards the end of the cooking time their flavours complement the dish without really cooking fully into it affecting the overall flavour.  I always use home made Pickled Lemon which is simple to make.  This recipe is ideal for cooking and serving in a tagine, if one if available, but it is not absolutely necessary.

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North African Spiced Baked Chicken with Pickled Lemon
(Serves 4)

1 tsp coriander seeds
1 tsp cumin seeds
½ tsp cardamom seeds
½ tsp paprika
Salt and freshly ground black pepper
4 tbsp oil from pickled lemons or Olive Oil
4 chicken portions, skin on
2 medium red onions, cut into wedges
2 medium green peppers, de-seeded and thickly sliced
2 fresh bay leaves
8 slices of pickled lemons
8-12 plump no soak prunes
8-12 pitted green (or black) olives (optional – not in original recipe)
1-2 tablespoons coarsely chopped fresh coriander or flat leaved parsley, to garnish

Recipe needs a day long or overnight marinade to allow the flavours to develop. 

1.  Heat a small, dry frying pan on a low heat until warm. Add the whole coriander and cumin seeds and cardamom pods.  Cook, shaking the pan frequently, for a few minutes until the spices give off their fragrance.  Do not overcook so they burn.  Grind the roasted spices in a grinder or pestle and mortar. Combine with the paprika, ½ tsp salt and ½ tsp ground black pepper. Mix to a paste with the oil.

2.  Cut diagonal slashes on the skin side of the chicken and rub in the spice paste.  Alternatively remove the chicken skins and rub the pieces with spice mixture.

3.  Place the chicken in a tagine or baking dish with a well fitting lid.  Add the onions, peppers and bay leaves. Turn so that all the vegetables are coated with the oil. Cover, leave to stand for at least 4 hours.

4.  Preheat the oven to 190^oC/370^oF/Gas 5.  Uncover the chicken and cook for 20 minutes, occasionally basting with the juices.

5.  Lay the lemon slices over the chicken, tuck in the prunes and scatter over the olives.  Cook for a further 15-20 minutes or until the chicken is fully cooked and the vegetables are starting to brown.

6.  Garnish sprinkled with the chopped herbs.

7.  Serve with couscous, pilau rice or millet.

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North African Style Pickled Lemon & Lime

Pickled lemons are traditionally used in North African dishes.  The sourness of lemon or lime and the saltiness of olives can be cooked together with meat or fish, often in a traditional Tagine, or served as an accompaniment at the meal.  (I will be posting a delicious recipe for North African Spiced Baked Chicken with Pickled Lemon in the next week or so.)  The pickle is delicious finely chopped and stirred into Couscous.  The original recipe also suggests placing pieces on fish fillets before baking or using the lemon oil/vinegar as in dressings or on fish and chips for a spicy lemon flavour.  I tried, unsuccessfully, to make pickled lemons some years ago and was loth to try it again, but I experimented with a very small quantity with a different recipe and this time found it to be extremely successful.  The lemon and/or lime pickle is very quick and simple to make and can be used after three or four days, although three weeks is recommended to allow the fruit to start to soften.

This recipe was taken Crosse & Blackwell/Sarsons Vinegar Perfect Pickles by Suzanne Janusz.  (The recipe for Lime Pickle, a spicy accompaniment for Indian Food with a very different taste, was taken from the same booklet.)  This recipe is for finely sliced lemons and limes but it can be made with lemons or limes alone and I have seen whole and halved lemons prepared in a similar way, although I have not tried this.  I see no reason why larger pieces of fruit could not be used although they would probably need longer to absorb the pickling mixture.  It is better to make several small sized pots as the lemons start to deteriorate, becoming over soft, once the pot has been opened.  For this reason too it would be wise to reduce the ingredients, making a smaller amount, where the pickle is just for occasional use. 

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North African Style Pickled Lemon & Lime
(Makes aprox 1ltr/1½pints)

6 lemons or limes (I used a mixture – 3 of each)
25g/1oz salt
15ml/1tbsp paprika
30ml/2tbsp caster sugar
75ml/5tbsp sunflower oil
300ml/½pint white distilled pickling malt vinegar

This recipe needs to be started the day before.

1.   Scrub and finely slice the lemons and/or limes.

2.  Layer the fruits and salt in a non-metallic colander or sieve.  Cover with a non-metallic cover (not touching the fruits) and leave in a cool place for 24hrs.

3.  Before preparing the pickle wash and sterilise the jars.  I usually do this by filling them with boiling water and putting the lids in a separate small bowl of boiling water.  Pour away the water just before filling each jar and once the jar is full immediately take the lid from the bowl and without touching the inside screw it onto the jar.  Although the contents for the jars in this recipe are not heated the hot lid should contract and form a seal: if re-using a jam jar with a ‘pop in/out indicator’ on top this may well contract.  However, the seal cannot be guaranteed so it is best to make occasional small quantities rather than one large batch.

4.  Do not rinse the fruit.  Layer in sterilised jars sprinkling paprika between the layers.

5.  Mix together the sugar, oil and vinegar. Pour this mixture (unheated) over the fruit.  Seal the jars. (See note above at 3.) 

6.  The jar should regularly be gently shaken to mix together the oil and vinegar.  Allow to mature for a few days and ideally up to three weeks before using.  Store in a refrigerator once open.

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Chocolate Rice Krispie Nests

On Good Friday we make Hot Cross Buns to remember Jesus’ death on a cross and it therefore seems appropriate to mark Easter Sunday and beyond with the symbolic use of eggs to represent the resurrection and the new life that Jesus brings.  I bought some little pastel coloured sugar coated eggs to decorate my Simnel Cake in a ‘take a bag and scoop and do-it-yourself’ shop.  Then, on a whim, I bought a few more: I, or perhaps my daughter, could make some little chocolate cereal nests.  Most people with children are likely to have had these brought home from school and may even have made them in a family home cooking session.  However I realised that the last time I made them it was with a special kit that came with a packet of Rice Krispies so I did not really have a recipe.  Searching online was simple and there seem to be two methods.  One includes butter/margerine and golden syrup.  The quick and simple method, the one I have chosen, is just melted chocolate and cereal, with the optional  of adding extra ingredients such as coconut, raisins or cherries.  Cornflakes can be substituted for Rice Krispies as can, I understand, Shredded Wheat: I have not tasted this last, though it could look rather like the twigs in a nest.

An internet search led me to the Netmums site and a recipe called Chocolate Crispies.  There are two or three other simple recipes (including one for Banana Flapjack, which is a good way of using a glut of ripe bananas).  We included some sultanas for good measure, finishing with sugar eggs – a hen and chicks were also added as Easter decoration.  The original recipe is for a larger amount of chocolate but we scaled it down for the one bar of chocolate that I had bought and found 24 nests to be ample (I was more generous with the raisins than the original). There is also a suggestion that cornflakes or other cereal could be used if you don’t have rice crispies and that the nests could be served with chopped bananas.

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Chocolate Rice Krispie Nests
(Makes  24)

150g/5ozs chocolate (I used dark: Green & Blacks Fairtrade 72% Chocolate for Cooks)
80g/3ozs Rice Krispies
50g raisins
Mini eggs: sugar coated, foil coated or jelly type – 1 per cake
Alternative extra ingredients: coconut, glace cherries, dried cranberries, chopped nuts – amount may be more or less than 50g depending on personal preference.)

1.  Gently melt the chocolate in a bowl over a saucepan of water on a low heat. (Alternatively use a bowl and quick bursts of heat in the microwave.)

2.  Put in the rice crispies and raisins (or alternative extra ingredient if you have chosen one) and stir until well covered with chocolate.

3.  Place individual paper cases into small tart or muffin tins and put spoonfuls of the mixture into these. 

4.  Place 1 or 2 mini eggs on top while still the chocolate is still soft (number depends on size of eggs/nests and personal choice). Leave to cool and set – can be put in the fridge for a short time.

5.  Lovely for tea-time on Easter day decorated with a small edible egg, or at any time of the year replacing the sugar egg with half a glace cherry.  At Christmas a piece of cherry and two pieces of green angelica give the seasonal look of holly.

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Easter Biscuits

The word biscuit literally means twice cooked, taken from the Latin bis (twice) and coquere (to cook). It is this slight cooling followed by a second burst of heat that gives crispness to a biscuit, a method used by the recipe I use for Easter Biscuits.  Sure enough the resulting biscuits are light and crisp and very ‘moreish’: a crispy sugar topped treat for Easter.  These Easter Biscuits are similar to the round ‘fruit shortcakes’ that can be found in shops, sometimes called ‘squashed fly biscuits’ (although I know that this title can also be given to the long Garibaldi biscuits).  I am not sure why they should particularly be associated with Easter.  Easter Biscuits are said to have originated in the West Country of Britain where they were given as gifts on Easter Sunday, (though they are also claimed by Shropshire and probably other places as well).  They were often larger too, measuring up to 4 inches (10cm) across.  An article in the Times, which includes an alternative recipe (untried by me) suggests that the ‘tradition’ be moved to Easter Monday.  Not all recipes include the mixed spice with some Easter Biscuits including lemon zest, such as this Netmums recipe (also untried by me). I will definitely add zest next time, even though there is already mixed peel in the recipe. 

The recipe used below comes from The Women’s Institute Book of Biscuits which was published jointly with Mornflake Oats.  For these small biscuits I used a 2 inch (5cm) cutter: a metal one is good as it cuts through the pieces of fruit.  However, I like the idea of bigger biscuits and I will definitely be making them larger next time.

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Easter Biscuits
(Makes about 3 dozen x 2inch biscuits)

175g/6ozs plain flour
75g/30zs butter
75g/3ozs caster sugar
50g/20zs currants
15g/½oz candied peel
Large pinch of mixed spice
1 egg yolk
Scant 2 fl ozs milk
Glaze:
1 egg white (or a little milk)
Caster sugar

1.  Preheat the oven to 170^oC Fan oven/180^oC/350^oF/Gas 4.  Grease 2 or 3 baking sheets.

2.  Cream the butter and the sugar together and beat until it is soft and fluffy.

3.  Add the egg yolk, spice, fruit and flour and mix together.

4.  Add just enough milk to make a stiff dough.  If the dough becomes sticky then add a little more flour but too much flour will make the biscuits a little hard and less rich.

5.  Roll the dough out thinly on a floured surface.  Cut rounds and place them fairly closely on the greased baking sheet:  they do not need too much room for expansion.

6.  Bake for 15-20 minutes.  After 10 minutes remove the trays from the oven, brush the biscuits with egg white or a little milk and sprinkle with a little caster sugar.  Return them to the oven for the remaining time – remove when just starting to become golden.

7.  Remove from the trays and cool on a wire rack.  Store in an airtight box or tin.

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Gingerbread Cake

Do you find that some recipes stay with you down the years?  This cake is one I learned to make in Domestic Science (Cookery) when I was at school.  Seems a long time ago now, but it has stood the test of time.  (The original recipe uses the old Imperial measurement of the gill.  I remember learning: ‘4 gills are 1 pint, 2 pints are 1 quart, 4 quarts are 1 gallon, 1 pints are 1 gallon …’ so there you are, proof that I listened in school!  Nevertheless I have converted it to a more measurable amount for the 21st Century.)  The teacher called it simply Gingerbread but, as I usually now connect this word with something more like a biscuit, I have added the word Cake to the title.  There are one or two other good recipes in my old exercise book which ought to be added to this site at some future date. 

The recipe uses a technique (my 12year old handwriting says) called the ‘melting method’: the sugar and oils are gently heated together until liquid and then combined with the dry ingredients.  The basic recipe is for a plain ginger cake but sultanas or raisins could be added, but for real ginger lovers crystallised ginger or ginger marmalade could be included instead or as well.  I think it would be possible to make a citrus/ginger version but have not tried a it: experiment by replacing some of the milk with juice and/or adding orange or lemon rind or marmalade.  The proportions of 50% Treacle and 50% Golden Syrup can be adjusted as well to give a less treacly version.  The school version was baked in a square tin, but I have successfully made it in a round tin as well and am sure that it could also be baked in a loaf tin. The cake is finished with a dusting of icing sugar or drizzled icing.  Alternatively a sticky top could be achieved by adding a sugar & water glaze – see Fragrant Chocolate Orange Marble Cake.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Gingerbread Cake

6ozs/170g self-raising flour
1tsp/5g ground ginger
¼tsp/1.25g mixed spices
¼tsp/1.25g cinnamon
pinch salt
2ozs/55g black treacle
2ozs/55g golden syrup
20zs/55g dark brown sugar
3ozs/85g lard (try white vegetable fat as an alternative, but I have never tried it)
1 egg
¾gill/scant 4fl ozs/110ml milk
¼tsp/1.25g bicarbonate of soda

Additional flavourings to add (but not all at the same time), not in original recipe:
20zs/55g dried fruit or chopped crystallised ginger – optional
2tbsp marmalade or ginger marmalade – optional
grated lemon or orange zest – optional
lemon or orange juice, in place of milk – optional

1.  Preheat oven to 170^oC Fan oven/180^oC/350^oF/Gas 4.  Line a 7inch/18cm square tin with baking parchment.  Alternatively use an 8inch/20cm round tin or a 2lb loaf tin (see picture).

2.  Sift together the flour, spices and salt.

3.  Put the treacle, syrup, sugar and lard in a saucepan and carefully heat together on a low temperature until melted.  Do not boil.  Leave to cool a little.

4.  Beat the egg and pour into a well (a depression) in the centre of the flour.  Add a little of the melted mixture and blend together.  Continue to mix together gradually until all the melted mixture is used up.  If using orange or lemon zest, dried fruit or crystallised ginger it should be added at this point.

5.  Add about three-quarters of the milk and stir in.  Blend the bicarbonate of soda into the remaining milk and stir into the rest of the cake mixture.  Beat very well.

6.  Pour the mixture into the prepared tin.

7.  Bake for about 50mins-1hour.  Cover with a piece of tin foil for the final 15 minutes of cooking time if the cake starts to get too dark. 

8.  Remove from the oven and sprinkle with icing sugar.  For a sticky surface brush with a mixture of sugar dissolved in water before the cake dries.

8.  Can be served both as a cake and as a dessert with custard or cream.

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