Lemon Drizzle Cake - MS Word document for downloading

This first recipe is from “Mary Berry’s Ultimate Cake Book” and is the one we served at Presentation Evening. Mary suggests a lemon icing for the top. As the pupils would be icing this freshly made cake, I didn’t want to risk cake crumbs getting caught up in the icing as they were spreading it. This can happen in seconds and completely spoil the look of the cake, so I opted for a crunchy topping instead. It also meant peace of mind for me, knowing there was one less cake to need icing when cold!

I love the convenience of this crunchy lemon topping. It should be poured over the hot cake and left to cool. So quick and easy! Although I might have started off baking with enthusiasm, I have often felt I don’t want to make an icing once the cake is cold. This solves that problem!

If you use margarine from a tub, cakes can be made very quickly, just using a bowl and a wooden spoon. (Make sure it is not a spread, though. That doesn’t make good cakes). Packet margarine or butter usually needs an electric whisk to break up the lumps of fat.

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Mincemeat Loaf For Christmas Morning - MS Word document for downloading

I think this recipe originally came from a Reader’s Digest cookbook. Christmas Lunch in our house is a very movable feast. It gradually dawned on me that it would be lovely to start Christmas Day with a special breakfast. I came across this recipe and couldn’t wait to try it.

Be warned, though - it can have consequences if served for breakfast with lots of Buck’s Fizz and black coffee! The friends who shared it with us that first year staggered home. Even though they spent much of the rest of the day recovering, they did ask to be invited again! I tucked in, like everyone else. As I hadn’t prepared the Brussel Sprouts the night before, I ended up feeding my family frozen ones! That is something I have never been allowed to forget (amongst other things!).

Mincemeat Loaf is made like garlic bread, but with brandy butter and mincemeat, (homemade, of course). Allow about half a French stick or baton per adult, plus a bit. It’s difficult to give quantities accurately for the mincemeat and brandy butter. It’s according to taste, really. It’s very rich and filling, so you need to bear this in mind when making it up. A little bit of plain bread with each slice is very refreshing.

Preparation time: about 10 minutes for 3 loaves. I prefer to make the loaves up and pop them in the freezer (for up to 3 months), allowing them to thaw out overnight, in the fridge. You could make them up on Christmas morning and pop them straight in the pre-heated oven for 10-15 minutes at 180C- Gas Mark 4.(The fruit will be very hot, so take care!)

Cooking time: as above, immediately before serving. Turn the oven right down and keep unopened loaves warm until required.

This quantity serves 4 adults.

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No-Cook Chocolate Cake - MS Word document for downloading

This versatile recipe can be used either as a cake or as a dessert and you can use any biscuits, broken or other wise. Bear in mind that if you don’t have a processor, ginger biscuits can be very difficult to pulverise! For No-Cook Chocolate Cake, the biscuits can be chopped as much or as little as you want. The raisins add an extra flavour which is very pleasant.

Serves 6-8

Preparation time: 5 minutes

One 7″ (18cm) round tin

Chilling time 1-2 hours

If served as a dessert, I like a little cream with it (you might have guessed!). Read more »

Chocolate (Walnut) Brownies - MS Word document for downloading

Measuring out the ingredients accurately does take a few moments with these delicious Chocolate Brownies, but then you just mix them altogether ever so quickly, even if you are not using a food processor. This recipe makes two trays - pop one batch in the freezer, where it will stay happily for 4-6 months, if it gets the chance!

This also makes a delicious pudding, served warm, with a little cream.

A friend asked me yesterday how I had the energy to do all the cooking I do when I get in from school and where do I find the time? It’s simple, really. I try to make good use of oven heat and my time. So, if, for example, I was reheating one of the casserole dishes, like the Devilled Chicken, I would only need to prepare vegetables to accompany the first part of the meal. I might decide to make these Brownies and cook them in the main oven with the chicken, serving a small portion as a pudding that evening. Read more »