Armed Forces Day

The perfect cake for a celebration, this recipe makes enough for 10 generous helpings and is pretty easy.

Prep Time: 40 mins
Cooking Time: 20 mins

Ingredients
200g caster sugar
200g softened butter
4 eggs
200g self raising flour
1 tsp baking powder
2 tbsp milk

For the filling
100g softened butter
140g icing sugar
Vanilla extract
Strawberry jam

Method

1. Heat the oven to 190C Fan/Gas5. Butter 2 x 20cm sandwich tins and line with baking paper.
2. Mix the 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1tsp baking powder and 2 tbsp milk together until a smooth batter.
3. Divide the mixture between the two tins.
4. Bake for around 20 mins, until golden and the cake springs back when pressed
5. Leave to cool and prepare the filling
6. Beat 100g softened butter and gradually ben in 140g sifted icing sugar and vanilla extract (optional).
7. Spread the butter cream over one of the sponges, top with 170g of strawberry jam and sandwich the second sponge on top.
8. Dust with a little icing sugar before serving.
9. Enjoy!

This recipe is one of my favourites, easy to make and serves 8, they are ideal party food!

Prep Time: 15 mins
Cooking Time: 25 mins

Ingredients
6 pork sausages
2 tbsp caramelised onion chutney
1 tbsp wholegrain mustard
1 tbsp chopped thyme
320g sheet puff pastry
1 egg
Half tbsp poppy seeds

Method

1. Heat the oven to 200C/180C fan/gas 6.
2. Remove the meat from the sausages into a bowl and mix with the chutney, mustard and thyme.
3. Roll out the pastry until one side measures 43cm. Arrange the sausagemeat down the centre of the pastry, using the beaten egg to brush along the bottom of the pastry. Bring the pastry around the meat, and seal the edges with a fork, then cut into eight.
4. Brush with a little more egg and sprinkle with the poppy seeds. Transfer to a lined baking sheet and cook for 25 mins or until golden.

Perfect with afternoon tea!

Ingredients
175g butter
175g golden caster sugar
200g self raising flour
50g ground almond
3 large eggs
1 lemon
vanilla extract

Method

1. Heat oven to 170C/Gas 3. Butter and line a loaf tin, for this recipe a 900g tin is ideal. Combine the butter and sugar until light then add the eggs one at a time. Add the lemon zest and vanilla. The batter should be loose, if it’s too think then simply add some milk.
2. Put the batter into the tin. Bake for 55 minutes. Remove from the oven and allow to cool for 15 mins then remove from the tin.

This cake will keep in an airtight container for 3 days.

Enjoy

Ingredients

6 large eggs
Medium Tub LF Cottage Cheese
Small red onion
Fresh cherry tomatoes
Mushrooms
Asparagus
Gammon or bacon pieces
Chopped Spinach

Method

1. Mix eggs cottage cheese and all ingredients in a large bowl
2. Season with salt and pepper
3. Add garlic and cayenne pepper for a bit of spice

Pour into a 12” quiche dish and bake in oven on 180o for 23/30 minutes

You can alter the ingredients to suit your taste

If you like crumbly little cakes, you are a fan of dried fruit and you love a sweet treat packed with flavor then you are sure to be a fan of this mouth-watering delight!

Ingredients
250g Self-raising Flour
65g Butter or Margarine
70g Caster Sugar
1 Free-range Egg
2-3 tbsp Milk
1 tsp Orange Extract
100g Mixed Dried Fruit

Before you begin – Pre-heat your oven to 190° (or 170°c for a fan assisted oven or Gas Mark 5) and grease a couple of baking sheets. Set aside.

Method

1. In a large bowl, sift the flour. Add the butter and rub together with your fingers until it resembles breadcrumbs.
2. Add the sugar and egg to the mixture. Add the milk a spoonful at a time, mixing together to create a thick, sticky dough – you may not need all the milk.
3. Add the orange extract and the mixed dried fruit. Mix until the dried fruit is evenly dispersed through the dough.
4. Place a tablespoon sized amount of dough onto your pre-greased baking sheets. Repeat with the rest of the dough, leaving space between each ball. Don’t be concerned with making them neat – the rougher the balls are, the more rock-like your buns will appear.
5. Bake in your pre-heated oven for around 15 minutes until they have a nice golden colour.
6. Allow to cool a little on the baking sheets before transferring to a wire rack to cool completely. Although rock buns are best enjoyed when still a little warm from the oven!

NOTES
You can substitute the orange extract for lemon extract or vanilla extract, although orange works nicely as it compliments the peel in the mixed dried fruit.

Final and most important step – Serve up your sweet treat with a celebratory cup of tea, or your tipple of choice for your Armed Forces Celebration.