Summer Recipes

Matilda  Cake  

6oz butter, 2 dsp (20ml) golden syrup, 4 oz granulated sugar, 4 oz sultanas, 2 oz chopped glace cherries, 12oz SR flour

Preheat oven 180C (160 fan) / 350 F / Gas 4   Grease and line 11″ x 7″ tin,

Melt butter and syrup in a saucepan, add sugar, sultanas and cherries,

Sieve in the flour and mix well.

Turn into the tin, smooth the top and bake for 20minutes. Leave too cool in the tin before cutting into 16 pieces.

Lemon and banana cake

2 large ripe bananas, 2 tbsp of soured cream or yoghurt, 2 eggs, grated zest of 2 lemons, 1tsp vanilla extract, 7oz plain flour, 1 tsp bicarbonate of soda, 6 oz caster sugar, 5 oz softened butter.


Juice of 2 lemons, 3 oz sugar.

preheat oven 180C / 350 F /Gas 4. Grease and flour or line a 9″ round tin. Put the bananas, cream or yoghurt, eggs, lemon zest and vanilla into a food processor and pulse until well combined.

Sift flour and bicarb together into a large bowl and add the sugar. Mix

Add softened butter and 2/3rds of banana mixture mad beat for about a minute until light and creamy. Add the remaining banana mixture and beat for half a minute.

Pour into the tin and bake for50-60 minutes until skewer is clean. Mix the lemon juice and sugar and pour over cake as soon as it’s removed from the oven. Leave to cool in the tin.