Carrot Cake - MS Word document for downloading

Here’s another of the recipes I was asked for at Presentation Evening, followed by the recipe I use at home. Carrot Cake always seems to be popular! I was amused to see how peoples’ faces lit up at the sight of Carrot Cake and Lemon Drizzle Cake (to follow!).

So few people seem to make cakes at home, now. I think that’s a real shame. You only have to look at the aisles in the supermarkets devoted to cakes and biscuits to see that there is a real demand for these foods. It doesn’t have to take up much time and all you need is a reliable recipe, (which I am providing!)

A friend has asked why I use a different recipe at home. The reason is quite simple - I don’t have the size of trays I have in school. I prefer to make more “loaf” style cakes, which fit into the freezer more easily.

Read more »

Moroccan Casserole - MS Word document for downloading

Moroccan Casserole is so quick to prepare! It’s a substantial meal and the raisins add an unusual flavour. With all the spices, you might like to add a little crème fraiche at the last moment, (or if you think it is going to be too spicy for children). No time is wasted sprinkling the aubergine with salt and then rinsing - it just goes straight in to the casserole.

Serves 4

Preparation time: 10 minutes

Cooking time: 55 minutes on the hob

Chopping the fresh herbs can be very time consuming. Try putting them in a small bowl and cutting them with scissors - it’s much faster than chopping! A dish like this really does benefit from fresh herbs, but dried ones are better than nothing. Read more »

Gingerbread Tray Bake - MS Word Document for downloading

I am going to give you two recipes, both of which are delicious. I find it really annoying if I don’t have the size of tin suggested, so I’m trying to be helpful here. These recipes simply use different sizes of tins and slightly different quantities and ingredients. Successful cake making depends on accurate measuring of ingredients, as well as using sizes of tins suggested, with careful timing at the correct temperature.

During baking, the gingerbread mixture will rise in the middle and then sink. If you don’t want people to see that part, cut it out before serving and freeze it. I’ll give you a pudding recipe shortly which will make excellent use of this lovely slightly gooey part.

The first is the Gingerbread Tray Bake we made at school on Thursday for Presentation Evening. So many people commented on how delicious it was and asked for the recipe, urgently, to make over half- term! (I hadn’t planned to introduce cakes just yet, so didn’t photograph them!) Gingerbreads are usually best stored for a day or two before eating. This one can be eaten straight away. It can be served with or without icing and is perfect for a packed lunch. This recipe is from “Mary Berry’s Ultimate Cake Book”.

Read more »