2 cups plain flour
1 cup salt
2 cups cold water
4 teaspoons cream of tarter
2 tablespoons cooking oil
Mix together dry ingredients in a large pan. Make a well in the centre and mix in wet ingredients with a wooden spoon. Bring to the boil and stir until thickened. Turn out of pan and leave to cool before using.
Colours and fragrances can be added to water before mixing with dry ingredients.
Pear or Apple Spiced Muffins
9oz(250g) plain flour
3 teaspoons (15ml) baking powder
1 1/2 teaspoon (7.5ml) mixed spice
4oz (110g) white granulated sugar
5 fl oz (150ml) milk
3 fl oz (90ml) corn oil
6 oz (170g) apple or pear, peeled, cored and finely chopped
A handful raisins or chopped nuts (optional)
2-3 tablespoons (30-45ml) soft brown sugar
Prepare muffin tins. Preheat oven to 375-400F (190-200C).
In a large bowl, sift together all dry ingredients (or stir well with a fork). Make a well in the centre.
In another bowl beat egg with a fork, stir in milk, oil and chopped apple or pear.
Pour all of wet mixture into dry. Stir until just combined. Fold in raisins/walnuts if using.
Spoon immediately into muffin tins. Sprinkle tops with sugar. Makes 10-12 standard sized muffins. Bake about 20-25 minutes, until tops are lightly browned and spring back when touched. Allow to cook slightly to make removal easier.
Egg Free Chocolate Cake
1oz(275g) self raising flour
1/2 level teaspoon salt
3 level tablespoons cocoa
6oz (175g) caster sugar
1 level teaspoon bicarbonate of soda
1/2 pint (300ml) milk
1/4 pint (150ml) corn oil
3 level tablespoons golden syrup
1/2 teaspoon vanilla essence
chocolate icing (see below)
Heat oven to 350/180, gas mark 4. Grease and line the bases of two 8-inch (20cm) sandwich tins with greaseproof paper.
Sift the flour, salt, cocoa and sugar into bowl and make a well in the centre.
Dissolve the bicarbonate of soda in 1 tablespoon of the milk and then pour into the flour with the remaining milk, oil, syrup and vanilla essence and beat well to make a smooth batter.
Pour into the tims and bake in the oven for about 40 minutes or until the cakes spring back when lightly pressed with a fingertip.
Turn onto a wire rack and leave to cool.
Sandwich cakes together with chocolate icing.
1oz (25g) cocoa
3 or 4 tablespoons of hot water
1oz (25g) soft butter
4oz (100g) icing sugar, sieved
Place the cocoa in a bowl with hot water and butter and beat together until smooth and the butter has blended in.
Beat in the icing sugar to make a thick icing and then use to sandwich the cakes together.