COOKERY SECTION / ADRAN COGINIO
SET RECIPES
PINEAPPLE FRUIT CAKE - CLASS 1

4oz glace cherries 6oz soft brown sugar
220g tin of pineapple in juice 8oz S R Flour
4oz butter 2 eggs
12oz mixed fruit  

Pre-heat oven to 170°C/350°F/Gas mark 3. Chop the cherries and pineapple (keep the juice). Put in saucepan with pineapple juice, butter, mixed fruit and brown sugar. Heat to melt the butter but do not boil. Leave to cool then beat in the eggs. Finally stir in the flour. Turn into a prepared 8inch round tin (aprox) and bake for 1 to 1½ hours.
STREUSEL TRAY BAKE - CLASS 5

Ingredients for base:  
2oz/50g caster sugar 4oz/100g butter
6 tblspns Raspberry Jam 4oz/100g plain flour

Pre-heat oven 350°F/180°C/Gas 4. Grease a 7½inch square tin. Beat butter and sugar, stir in flour. Press mixture in tin. Bake for 15 minutes. Remove and spread with jam.

Ingredients for topping:  
5oz/150g plain flour 4oz/100g butter
3oz/75g light brown sugar ½ tsp baking powder
Flaked Almonds  Grated zest of lemon

Stir baking powder into flour, rub in butter, stir in sugar and zest. Sprinkle topping over jam, lightly sprinkle flaked almonds on top of mixture. Bake 40-45 mins.
Cool and cut into fingers.
WEETABIX LOAF - CLASS 10

2 Weetabix 1 egg
10fl oz semi skimmed milk 8oz S R Flour
8oz brown sugar  8oz mixed fruit
12oz mixed fruit  

Soak weetabix, sugar and fruit in milk overnight. Add egg and flour and mix well, pour into 2lb loaf tin. Cook for 1½ -2 hours at 180°C. Best kept for few days.
PICNIC SLICES - CLASS 12

8oz chocolate 4oz desicated coconut
2oz butter 2oz sultanas
4oz caster sugar   2oz glace cherries
1 beaten egg  

Grease swiss roll tin set oven to Gas2/150°C. Break chocolate and melt. Pour into tin and leave to cool. Cream fat and sugar, add egg, coconut, sultanas and chopped cherries. Mix well and spread evenly over chocolate. Bake for 30mins or until golden brown. Leave to cool then cut.
CREAM LIQUER - CLASS 23

250ml single cream 1 tsp vanilla extract
1 tsp instant coffee granules 400g tin condensed milk
½ tsp cocoa powder Nutmeg (grated)
250ml whisky  

Equipment needed:  whisk, measuring jug, mixing bowl, funnel & steralized glass bottles. Place coffee granules in a bowl add cocoa powder and 1 tbspn of cream and whisk until coffee is dissolved and forms a paste. Add remaining cream slowly and whisk. Add the whisky and vanilla extract and whisk. Add nutmeg if you wish for extra flavour. Finally add the milk and whisk. Pour into bottle and keep in a fridge. Will last up to 2 weeks.
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