Fruit Scones ( makes 4 large ones)
|Strong flour||450g / 1lb|
|Caster sugar||80g / 3oz|
|Butter at room temp||80g / 3 oz|
|Mixed dried fruit||50g / 2 oz|
|Milk||250ml / 8.5fl oz|
|Extra flour dusting||Little|
|Dried fruit||50g / 2oz|
|Baking powder||5 teaspoons|
Preheat the oven to 220C/425F/Gas 7. Sift the flour and salt into a bowl and add the butter. Rub lightly until the mixture looks crumbly. Add the sugar, 2 eggs and baking powder and turn gently with a wooden spoon. Add half the milk, turning gently. Add the remaining milk a little at a time to form a dough. Turn it out on to a lightly floured working surface. Now roll it out very lightly to a round at least 2.5cm/1in thick, then cut the scones out by placing the cutter on the dough and giving it a sharp tap. Don’t twist the cutter, just push the dough out, then carry on until you are left only with trimmings – roll these and cut an extra scone. Place the scones on the lightly greased baking sheet and leave to rest for a few minutes. Beat the remaining egg to make a glaze and brush the scones. Bake them in the middle of the oven for 15-20 minutes or until they are well risen and golden brown.
French Apple Tart
|Golden Delicious Apples||1|
|Double cream||1 tablespoon|
Peel, core and slice the apple. Roll out the pastry to 5mm thick and with a saucer cut out a circle, place on a baking tray. In a saucepan heat the juice of half a lemon, the vanilla, the sugar and the butter until dissolved. Add the sliced apples and simmer for 1 minute. Cool. Arrange the apples on the pastry and bake in a very hot oven until apples are caramelised.
|Plain flour||150g / 6oz|
|Raspberry jam||2 tablespoons|
|Caster sugar||150g / 6oz|
|Almonds ground||150g / 6oz|
|Almonds flaked||2 tablespoons|
Zest the lemon. Cube 3oz of butter. For the filling – separate one of the eggs. Add that yolk to the 3 other eggs and beat. Lightly beat the remaining egg white.
Place the flour and 3oz butter and salt in a bowl. Rub the butter into the flour with your fingertips. Add the water and stir. Wrap the dough in clingfilm and chill for 15-30 minutes. Roll out pastry to 1/4in/5mm thick. Grease a 8in/20cm deep tin and line with the pastry. Prick the base with a fork. Chill for 15 minutes. Bake blind for 15 minutes at 325 C/ Gas Mark 3. Remove the beans, brush inside the pastry with egg white and bake for a further 5 minutes. Spread the jam on the base and leave to cool. Cream together the remaining butter and sugar. Add the egg mix a little at a time. Fold in the ground almonds and lemon zest. Pour into case and level out. Bake for 20 minutes. Sprinkle the flaked almonds on top and bake for a further 20 minutes.
|Butter or Margarine||110g / 4 oz|
|Caster sugar||110g / 4 oz|
|Self raising flour||110g / 4 oz|
Heat the oven to 180C/350F/Gas 4. Line 2x18cm/7in cake tins with baking parchment. Use a hand mixer to cream the butter and the sugar together until pale. Beat in the eggs. Sift over the flour and fold in using a large metal spoon. The mixture should be of a dropping consistency – if it isn’t, add a little milk. Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool.
Sandwich the cakes together with jam, whipped cream and berries.