We are collecting together some of the favourite recipes from around the Parish. So if you have any tasty offerings please send in the details and we will print them here. The Vicar is always willing to taste any samples you may have prepared.
Marshmallow and Pineapple Delight.
Ingredients:
1 pack Sainsbury’s pink & white marshmallows
1 tin Sainsbury’s crushed pineapple
¾ pint double cream
Sherry to taste
Method:
Cut each marshmallow into 4 on a board sprinkled with icing sugar (to prevent sticky fingers). Pour sherry over them and leave overnight. Strain juice from pineapple leaving enough for a soft consistency and stir into the marshmallows. Whip cream and add to the pineapple and marshmallows reserving enough to cover the dish. I use slivers of a Milk Flake to decorate top - you may like to use other ingredients.
Brighton Sandwich
Ingredients:
8 oz Self raising flour
2 oz caster sugar
2 oz margarine
1 egg
2 oz lard
drop of milk
Method:
Heat over to 220°c 425°f, gas 7. Crumble fat into dry ingredients, add the egg and drop of milk (approx 1 tablespoon). Bind into a dough and divide into two. Roll our half (1/2” thick) and place on a baking sheet. Brush edges with milk and cover the centre with seedless raspberry jam. Roll out the other half of the dough and cover the jam, seal the edges and prick all over with a fork. Brush with milk and sprinkle with caster sugar. Bake for 12-15 minutes.
Apricot Shortbread
4 oz Semolina
4 oz Self Raising Flour
4 oz Granulated Sugar
4 oz Margarine/Butter
Pinch of Salt
1 Medium Egg
Apricot Jam
Method:
Mix together dry ingredients and rub in margarine/butter. Bind together with beaten egg. Wrap in cling film and allow to rest in fridge for ½ hour. Use a 7” square or 8” round tin. Roll out half mixture and cover the bottom of the tin. Spread with apricot jam leaving ½ clear around edges. Roll out rest of pastry and place on top. Press lightly round edges to seal and prick all over with a fork.
Bake at 180ºC (Fan ovens may need lower temp), 360ºF or Gas Mark 4 for ½ hour.
Barn Brack
1 pt strained cold tea saved from teapot
7 oz soft brown sugar
10 oz saltanas
2 oz chopped mixed peel
10 oz self raising flour
1 large egg beaten
Put tea, sugar, saltanas and peel into a bowl. Cover and leave over night to soak. Well grease and flour an 8 inch cake tin. Sieve the flour into the fruit mixture. Add the egg and beat well. Turn into the cake tin and bake in moderate over (Gas Mark 4) for 1½ hours. Leave in tin for 5 minutes then turn out and cool on wire rack. Serve sliced with butter.
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