SULTANA LOAF CAKE

The hubby requested his favourite Delia fruit loaf – no fat required for this one.




DELIA SMITH’S BOOK OF CAKES

ISBN 0340223766 – PAGE 54

Makes: A 2-lb loaf or two 1-lb loaves.

Skill Level – Easy

Taste Test: This loaf is very moist and has a slight crunch to it. It improves after keeping for a couple of days and becomes sticky in texture.

8 oz (225g) wholewheat self-raising flour (or white self-raising flour)
6 oz (175g) demerara sugar
6 fl oz cold tea
8 oz (225g) sultanas
1 large egg
pinch of salt

Pre-heat oven to Gas Mark 4 (350°F) (180°C) at least twenty minutes before baking.

Use a very well greased (preferably lined) 2-lb(900g) loaf tin or two 1-lb(450g) loaf tins.

Place the sultanas in a basin and pour cold tea on them, leave to soak for about five hours or preferably, overnight. After soaking, the sultanas will have become large, plump and juicy. Then stir the flour, salt and sugar into the sultana mixture. Beat the egg and stir this in. Spoon into the prepared tin, spread it out evenly and bake the cake for 1 hour. Leave in the tin for 15 minutes before turning out. Cool and serve in slices spread with butter.

TIP 1: Buy cake liners to go inside the tins – this makes life much easier.
TIP 2: I make a little extra tea for this – sometimes the cake needs an extra tablespoon of liquid after mixing in all of the ingredients.
TIP 3: For the 2-lb loaf, if it isn't cooked after the 1 hour cooking, cover with foil and bake for another 10 minutes. The 1-lb loaves will only take 1 hour to cook.
TIP 4: It is easier to slice after being in the fridge for a few hours.
TIP 5: If you feel the top of the loaf is a little hard after cooking, cover with a teatowel whilst cooling and the steam from the loaf will soften the crust, although it will soften with keeping.
TIP 6: Slice the loaf and keep in the freezer, it will also improve whilst it is in there.
TIP 7: I like to make this loaf with white self-raising flour and also a mixture of currants, raisins and sultanas.

Kitchen Equipment Used: Loaf tin liners purchased from Lakeland Limited.

Chocolate Choo Choo

I have a bag full of sweets, white chocolate buttons, chocolate bars, swiss rolls both large and small, Rice Krispies, liquorice catherine wheels, Rolos, Flake bars, coconut (and the list goes on…) that all go towards making a train cake for the Grandson who will be two years old. The six million dollar question is – will he recognise it as being a train…….I will let you know his reaction to my creative efforts!

TRADITIONAL LEMON MERINGUE PIE

We had a couple of beautiful lemons in the box scheme and these helped to make the best Traditional Lemon Meringue Pie ever. You can’t beat Delia’s recipe – the meringue topping is the best – try it and see!

DELIA’S HOW TO COOK – BOOK THREE

ISBN 0563534699 – PAGE 28

Serves: 6 people.

Taste Test: Good hit of lemon in the filling – the top of the meringue is crisp, and underneath a light cloud of soft meringue.

TIP 1: Try to buy organic lemons, or unwaxed lemons.

TIP 2: Drowning this in cream would be a sin.

Kitchen Equipment Used: Kenwood Food Mixer.

PORK BRAISED IN CIDER VINEGAR SAUCE

Pork and cider marry so well - how could I resist making up this recipe?

DELIA SMITH’S WINTER COLLECTION

ISBN 0563364777 – PAGE 109

Serves: 4 people.

Skill Level: Easy.

Taste Test: I found this to taste too acidic. In fairness to Delia she does say it’s important to use a good quality cider vinegar. I thought the vinegar I bought would be o.k. Maybe that was the problem with the end result.

TIP 1: Make sure you dry the pieces of meat before browning them, or they will not brown properly.

TIP 2: Use good quality cider vinegar.

TIP 3: Eat the next day to give the flavours time to develop.

Kitchen Equipment Used: Meyer shallow stainless steel casserole.

TRADITIONAL ROAST STUFFED CHICKEN WITH CRANBERRY,SAGE AND BALSAMIC SAUCE

I made this at the weekend for the hubby and myself – we love everything about this Delia dish.

DELIA SMITH’S WINTER COLLECTION

ISBN 0563364777 – PAGE 76

Serves: 8 people.

Skill Level: Moderate.

Taste Test: This recipe puts Sunday roast chicken dinner onto another level, and every mouthful is delicious.

TIP 1: This recipe can easily be halved i.e. only buy one chicken, to feed four people.

TIP 2: If your chicken comes without the livers for the stuffing it does not matter at all to leave them out.

TIP 3: If you do not have any sage leaves or parsley to hand, buy good quality herb pork sausage instead of the plain pork sausage.

Kitchen Equipment Used: Magimix Food Processor.