Autumn Recipes


250g margarine, 300g caster sugar, 150g golden syrup, 250g SR flour, 1 scant tsp bicarbonate of soda.  1½ tsp ground ginger, 100g ground almonds, 4 medium

eggs, 250g finely grated parsnips, peeled weight.

Melt margarine, sugar and syrup, cool. add beaten egg then sift in the dry ingredients followed by the parsnips. Mix well. Pour into double lined 9″ springform tin and bake at 350F, 180C (160 fan) or Gas 4 for about 45-60 minutes. Clean skewer test. cool in tin.


40g  stem ginger, tbsp of the syrup in the jar, 65g softened butter, 35g sifted icing sugar, ¾ tsp ground ginger, 125g full fat cream cheese. Beat butter, sugar and ground ginger until fluffy, add cheese and ginger syrup, beat again, Chop the stem ginger finely and stir in half, Spread the topping on the cooled cake an scatter the remaining ginger on top


200g sugar, 225ml water, 30g margarine,/butter, 375g mixed fruit, 1 tsp bicarbonate of soda, 275g SR flour, 1 tsp mixed spice, 1 egg , a pinch of salt.

Preheat heat oven to 325F, 170C or Gas 3. Line a 9″ cake tin.

Put sugar, water, margarine/butter, and bicarbonate of soda in a medium pan and slowly bring to the boil.  As soon as it starts to boil remove from the heat and leave to cool. (This can be speeded up by immersing the bottom of the pan in sink full of cold water) 

Add the well beaten egg, spice, salt, and flour and mix well. Pour into the tin and bake for an hour and a quarter. Drape a clean tea towel over the cake for the first half-hour of cooling to stop it drying out to much .  off and chopped.


Preheat oven to 350F, 180C or Gas 4.

4OZ butter, 7oz caster sugar, 1 egg, 1tbsp (whole lemon grated zest,2 tbsp lemon juice, ½ tsp vanilla extract, 90z plain flour, ¼ tsp baking powder, ¼ tsp bicarbonate of soda, ¼ tsp salt.

Cream the butter and sugar, add ethe egg and beat well then add the zest, juice and vanilla. Mix in the dry ingredients until it forms a dough. Wrap in cling film and leave in fridge for an hour.

Take teaspoonfuls of mixture and form into balls. Put icing sugar on a plate and roll the balls in in i to coat them before putting on a baking tray, (i use silicon liners) and baking for 9-11 minutes. Allow to cool for a couple of minutes on tray before finishing on a wire rack.


8oz S R Flour, 1 tsp mustard powder, 1 tsp salt, pinch of pepper, 3 oz butter. 4oz grated cheese, 1oz chopped walnuts, 2 eggs, ¼ pt milk.

Sift flour, mustard, salt and pepper, Rub in the butter. Stir in the grated cheese and the walnuts, beat the eggs and milk together and add the the dry ingredients, Mix to soft dropping consistency, Grease or like a 1lb loaf tin, spoon in the mixture and smooth top.

Bake for 45-60 minutes at Preheat oven to 350F, 180C or Gas 4. until golden.