Christmas Crafts
Worcester Belles WI
Belles Recipes
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Cherry, Chocolate & Coconut Tray Bake
Ingredients
200g desiccated coconut
85g caster sugar
2 eggs - beaten
200g bar white chocolate - roughly chopped
85g glacé cherries - halved
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Method
Heat oven to 180°C / 160°C fan / gas mark 4.
Line a 20 x 30cm baking tray with baking parchment.
Mix the desiccated coconut, sugar, eggs, white chocolate and glacé cherries in a large bowl until combined.
Bake for 20 mins until golden brown and set.
Cool in the tin before slicing into bars.
Mincemeat Profiteroles
Ingredients
Choux buns
50g (2oz) butter/margarine
150ml (¼ pint) water
65g (2½ oz) plain flour, sifted
2 eggs (size 3) beaten
Filling
4 tablespoons mincemeat
1 tablespoon brandy
150ml (5 fl oz) double cream, whipped
To decorate: sifted icing sugar
Method
Melt the butter or margarine with the water in a small saucepan. Bring to the boil.
Add the flour all at once and beat until the mixture leaves the sides of the pan. Remove from heat.
When cool, add the eggs a little at a time beating vigorously.
Pipe or spoon the mixture into 12 small mounds onto a dampened baking sheet.
Bake in the oven at 220°C, 425°F, gas mark 7 for 10 minutes, then lower the heat to 190°C, 375°F, gas mark 5 and continue to bake for a further 20 - 25 minutes until golden brown.
Make a slit in the side of each bun and leave to cool on a wire rack.
When cold, spoon mincemeat into each bun.
Mix the brandy with the whipped double cream and spoon/pipe some into each bun on top of the mincemeat.
Serve dredged with icing sugar.
Brenda's Apple Cake
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Ingredients
10oz SR flour
6oz sugar
6oz marg or butter
1 large egg
3 cooking apples- cooked (I do mine in the microwave)
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You will need a 8/9" loose bottomed side sprung cake tin sometimes called a continental cake tin, cover the bottom of the tin with grease proof paper and grease the sides with margarine ​
​​​Method
Mix flour, sugar and margarine together, add the egg and mix to look like scone mixture.
Take out of the bowl and cut about a third off gently mould into the tin making sure some comes up the sides, pour the cooked apples into the tin, gently flatten out the remaining mixture and put on top of the apples put 3 lumps of butter on and sprinkle with sugar.
Cook at 150°C for half an hour then turn oven down to 130°C for another half an hour.
I hope everyone can understand this I don't have a proper recipe just notes my mum gave me.
Spicy Pumpkin Cake
Ingredients
For the cake:
300g SR flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g sultanas
½ tsp salt
4 eggs - beaten
200g butter - melted
zest 1 orange
1 tbsp orange juice
500g (peeled weight) grated pumpkin/butternut squash
For the frosting:
200g soft cheese
85g butter -softened
100g icing sugar
zest 1 orange and juice of half
You will also need a 30 x 20cm baking or small roasting tin - buttered and lined with parchment
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Method
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Heat oven to 180C/fan 160C/gas 4.​
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Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
Beat the eggs into the melted butter, stir in the orange zest and juice. Mix with the dry ingredients till combined. Add the grated pumpkin/squash.
Pour the batter into the tin and bake for 30 minutes, or until golden and springy to the touch.
Beat the cheese, butter, icing sugar, orange zest and 1 tsp of the juice until smooth and creamy. Place in the fridge.
Cool the cooked cake in the tin for 5 mins and then turn it onto a cooling rack. Prick all over with a skewer and drizzle with the remaining orange juice while still warm. Allow to cool completely.
Trim the edges of the cake, if desired. Beat the frosting quickly to loosen it and then spread over the top of the cake in peaks and swirls using a palette knife.
This cake will keep covered, in the fridge, for up to 3 days.