Open, Handicraft and Horticultural

Apple & Cinnamon Cake (Taken from Mary Berry's Baking Bible)

225g (8oz) Softened butter
225g (8oz) Light Muscovado sugar
3 Large eggs
100g (4oz) Chopped walnuts
100g (4oz) Sultanas
225g (8oz) Self-raising flour
2 level teaspoons Baking powder
400g (14 oz) Cooking apples, peeled, cored & grated
1 Level teaspoon Ground cinnamon

TO FINISH. Light Muscovado sugar and extra chopped walnuts for sprinkling and icing sugar for dusting.

Method: -
1. Pre-heat the oven to 180°c/Fan 160°c Gas 4. Grease a 23cm (9in) deep round cake tin then line the base with baking parchment.
2. Measure the butter, sugar, eggs, chopped walnuts, sultanas, flour and baking powder into a large bowl and beat for about 2 minutes until thoroughly blended.
3. Spoon half the mixture into the prepared tin then spread the grated apple and ground cinnamon in an even layer on top, level the surface then sprinkle generously with light muscovado sugar and walnuts.
4. Bake in the pre-heated oven for 1¼– 1½ hours or until well risen and golden brown. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. Dust with icing sugar to serve.

Trudy’s Picnic Flan

Shortcrust Pastry 200g plain flour
50g butter
50g lard
1½ tbsp cold water
Filling 100g peas fresh or frozen
1 tbsp olive oil
1 bunch salad onions sliced
1 courgette diced
250 tub of ricotta
2 medium eggs beaten
3tbsp semi-skimmed milk
8-10 cherry tomatoes halved
4 tbsp freshly grated Parmigiano Reggiano

Method
Make pastry by rubbing fat into flour and mixing with water.
Leave to chill for half an hour.
Light oven 200C Gas mark 6
Roll out and line a 20cm (8”), deep loose bottomed flan tin.
Line with foil or greaseproof paper and rice or baking beans.
Bake for 12-15 mins until pale golden. Remove foil.
While case is cooking, cook peas in boiling water for 2-3 minutes until just tender.
Drain. Heat oil in frying pan and cook the onions, and courgette for 5 minutes until softened and golden. Add peas and stir together.
Beat the ricotta with the eggs, milk and seasoning. Stir in the peas and onion mixture and use to fill the pastry case. Arrange the halved tomatoes around the edge. Scatter with the Parmigiano and bake 30-35 minutes until golden and puffy.

Banana Loaf (Taken from Mary Berry's Baking Bible)

Makes a lovely moist loaf that needs no butter and freezes very well.

100g (4oz) Softened butter
175g (6oz) Castor sugar
2 Large Eggs
2 Ripe Bananas, mashed
225g (8oz) Self-raising flour
1 level teaspoon Baking powder
2 tablespoons Milk

Method : -
1. Preheat the oven to 180°c/Gas 4. Lightly grease a 900g (2lb) loaf tin then line the base and sides with baking parchment.
2. Measure all the ingredients into a mixing bowl and beat for about 2 minutes, until well blended. Spoon the mixture into the prepared tin and level the surface.
3. Bake in a pre-heated oven for about an hour, until well risen and golden brown. Leave to cool in the tin for a few minutes then turn out. Peel off the parchment paper and finish cooling on a wire rack.