LEMON LOVE CAKE

10 oz Plain Flour
½ oz of Baking powder
7 ½ oz Margarine
5 oz sugar
1 egg
½ jar of lemon curd (approximately)

Method

In 1 bowl mix the flour and baking powder together.
In a separate bowl cream the margarine and sugar together.
Into the creamed mixture add the flour mixture and the beaten egg.
Mix well into a dough consistency.
Now leave this dough in the fridge for 15-20 minutes to chill.

Line a swiss roll tin with greaseproof paper.
Once has chilled divide the dough into 2 pieces.
Roll out the first piece on some well floured greaseproof paper as this will help transferring it into the tin. Roll out and once into the tin press into the shape of the tin – don’t worry too much about the state of the transfer as long as the dough covers the base of the tin.
Now spread the lemon curd evenly over the dough in the tin.
Roll out the 2nd piece of dough as before and the once ready for transfer to the tin place over the lemon curd and mould over to cover all curd,
Bake for about 25-30 minutes at 180°c until golden brown.

Once out of the oven cooling sprinkle with sugar.

Enjoy hot with custard or cold – yummy school puddings!!

- Just like school pudding!!!

CHOCOLATE CONCRETE

8 oz Self raising flour
6 oz margarine
4 oz sugar
½ oz cocoa powder
1 egg (beaten well)

Method

Mix all the dry ingredients together.
In a pan melt the margarine.
Once the margarine has melted take off the heat and mix into the dry ingredients.
Once all mixed well add a little of the beaten egg and mix well.
Spread into a lined swiss roll tin and then brush over with water (this will help it harden).
Bake for 20-30 minutes at 180°C and then sprinkle with sugar once out of the oven.

- Just like school pudding!!!

TOFFEE CREAM TART

Use a ready made pastry case (8 inch/20 cm approx size required)

Filling

¼ pint of milk
2 ½ oz margarine
1 ½ soft brown sugar
1 oz plain flour
3 dessert spoons of Golden syrup
2 caps of vanilla essence/flavouring to taste

Method

In one pan heat the milk slowly but do not boil.
In another pan melt the margarine and sugar.
Once melted add the flour and mix well.
Once the milk is hot whisk the milk into the marg/flour mixture. Keep whisking to avoid lumps and mix until thickens and reaches boiling point.
Keep stirring all the time and cook for about 5-7 minutes.
Then add the golden syrup and vanilla essence and whisk well.
Once it tastes like toffee/butterscotch remove off the heat.
Pour into the pastry case and allow to cool. Sprinkle some chocolate flakes over the top and once chilled serve – yum..

- Just like school pudding!!! (some may remember this will a swirl of cream on top too!)

Top tip - heat a metal dessert spoon first before adding the golden syrup it will help when getting it out of of the tin and will come off your spoon so much easier!!!