Friday Market

Gallery

Customers Page

Producers Page

Favourite Recipe

Committee

Diary

Links and Contacts

e-mail us

Favourite Recipe

• Australian Christmas Cake
• Blackberry Chutney
• Bramble Mousse
• Easter Biscuits
• Ice Cream
• Quince Marmalade
• Savoury Pudding

If you have a recipe for this page please contact anyone on the Committee.

Quince Marmalade

You will need:

• 1 lb Quinces
• 1 lb Apples
• 1¾ pints of Water
• 2½ lb Sugar
• 1 Lemon

Cut, de-pip and mince the quinces, apples and lemon. Put pips in a small muslin bag, tie with string and put in a pan. Put into the water.

Simmer gently until tender. If the quinces and apples are very hard you may find you need a little more water. Simmer contents until reduced by half.

Add the sugar and stir until dissolved. Boil until set.

Thankyou to Molly Churcher for contributing this recipe.

Australian Christmas Cake

Soak the fruits in sherry overnight. Cream butter and sugar until light and fluffy, add zest of lemon and orange and add the egg, little at a time. Fold in half the flour and baking powder, add the fruit and the liquor in which the fruit has been soaking. Add the remaining flour and the juice from the lemon and orange.

Place the mixture into a lined 9in cake tin and bake in a 160° C, 320° F, gas mark 3, oven for 2 hours.

It is not necessary to ice this cake but, if desired, just a thin covering of marzipan and icing is all that is needed.

Thankyou to Mary Smithers for contributing this recipe.

Bramble Mousse

This proved extremely popular at the Annual Garden Party last August

Place remaining blackberries in pan with the water and simmer for 5 minutes. Allow to cool then pour into a blender and mix at full speed for 30 seconds. Sieve to remove the pips.

Place the eggs, egg yolk and sugar in a mixer and whisk at high speed for 5 minutes until thick.

Heat the gelatin gently until dissolved then fold into the egg mixture then add the blackberry puree and half the cream.

Turn into a 2 pint glass dish and chill until set. Whip the remaining cream until stiff and use it to decorate the mousse. Garnish with the whole blackberries.

Serves 6 to 8

Thankyou to Mary Smithers for contributing this recipe.

Ice Cream

This recipe does not require an ice cream maker or constant stirring while freezing.

Ingredients

• 400gram tin evaporated milk, chilled overnight in fridge
• 2 sachets of Dream Topping or Supreme Topping, made up with ½ pint milk
• 2 tablespoons sugar
• 1 teaspoon vanilla essence
• 2 eggs, beaten

Method

1. Whip evaporated milk until thickened (Important)
2. Add made-up Topping and whip
3. Whip in sugar
4. Whip in beaten eggs
5. Whip in vanilla essence

Pour into containers and leave in freezer for at least 4 hours. No stirring required! Remove from freezer a generous ½ before serving.

Thankyou to Bettie Jones for this recipe.

Easter Biscuits

Cream fat and sugar and beat in egg yolks. Add brandy and fruit. Work in flour, with very little milk if needed to bind into a paste, softer than pastry dough but possible to roll out. Prick and cut into rounds with a fluted cutter. Bake on a greased tin in a moderately hot oven (400° F/200° C) for 15-20 minutes. After 10 minutes, brush biscuits over with a little egg white and dredge with castor sugar.

This recipe submitted by Pauline Warner.

Savoury Pudding

Soak the bread in cold water, squeeze thoroughly and beat out any lumps with a fork. Boil the onions in salt water until tender, drain and chop coarsely. Mix all the ingredients, season to taste and bind with milk.
Melt about 2 oz of dripping in a Yorkshire pudding tin. Spread the mixture evenly with a knife and bake in a moderate oven for about an hour, regulo 5, 400°F. When cooked, cut into squares and serve with gravy and vegetables.

Jean F. From "A Book of Wartime Recipes" published by Brown and Polsen