4oz melted butter, cooled
4oz golden caster sugar
3 medium eggs
3 tablespoons seville orange marmalade
4oz low fat natural yogurt
8oz self-raising flour
1 teaspoon baking powder

Grease and line a 1kg loaf tin. Or use a cake tin liner.
Pre-heat oven to gas mark 4, 180/160C fan.

Mix dry ingredients together in a bowl. Combine the melted butter, beaten eggs, marmalade and yogurt into a jug and stir together. Gradually add this mixture to the flour, sugar and baking powder in the bowl combining a small amount at a time and mixing together gently to prevent lumps forming.
When the ingredients are well combined use a bowl scraper to get all the cake mixture into the prepared tin.
Bake for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean.

marmalade

Seville Oranges have a short season usually for about a month from mid January onwards. They are very bitter and full of pips so are only used in cooking as they give a lovely flavour especially in marmalade.

1.4 kg (3lb) seville oranges
juice of 2 lemons
2.7 kg (6lb) sugar

Halve the oranges, extract the juice and put all juice, lemon juice, the pips membranes and pith into a muslin bag. Slice the peel thinly or thickly to personal taste, and put into a preserving pan with 3.4 litres (6 pints) water. Add the muslin bag, bring to the boil and then simmer gently for 2 hours. The peel should be soft and the liquid reduced by half. Remove the muslin bag and squeexe gently to release the pectin. Add the sugar. Bring to the boil once the sugar has dissolved and boil rapidly until setting point is reached. 220 degrees fahrenheit or see bramble jam for wrinkle test in freezer. Allow to cool for 15 mins to allow peel to distribute evenly. Pot and cover into sterilised jars. Makes about 6 jars.

Lighter Lemon Drizzle Cake

April 25, 2013

60z SR Flour l 1/2 tspns baking powder 5 oz golden caster sugar 2 oz polenta 2 oz ground  almonds zest of 2 lemons 2 large eggs 8 oz natural yoghurt 75ml vegetable oil lemon syrup 3 oz castersugar juice of 2 lemons 20cm tin at least 5cm deep bake 180/160 fan gas mark 4 […]

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Spotted Dick

February 1, 2013

250g (8oz) self-raising flour 125g (4oz) shredded suet 90g (3oz)caster sugar 125g (4oz) sultanas rind of half a lemon custard to serve 1.25 (2-pint) pudding basin, buttered With the recent snow and prolonged cold spell I have been craving proper stodgy puddings and this recipe which I foumd in the womens weekly from the 15.1.13 […]

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Lamb Maharaja adapted from Nigella Lawson’s book Feast

December 27, 2012

Serves 8-10 90g oil or butter ( I use half and half) 700g onions 5cm fresh ginger 6 cloves garlic 6 red chillies 2 tspns nigella seeds 6 tspns ground coriander 2 tspns garam masala 2 tspns turmeric 1 tspn ground black pepper 2kg lamb (from the shoulder) diced into cubes 300ml natural yoghurt 2 tspns […]

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Bramble jam (mum’s recipe)

December 10, 2012

The above title is a combination of the words blackberry and apple just in case you haven’t heard it used before and it really is also a jelly,  as it is seedless, but I prefer to call it jam. The blackberries are passed through a muslin and left to drain overnight therefore the result is seedfree. […]

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Pumpkin Soup

November 7, 2012

For the previously mentioned pumpkin party I made pumpkin soup from a recipe from the good food magasine by a michelin starred chef. It was very tasty, but quite labour intensive, not helped by making triple quantity. As I still had  some pumpkin left over I made my own version and Philip and I thought […]

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Spiced Pumpkin Cake

November 7, 2012

I recently won a pumpkin at the local farm shop which weighed over 34lb’s, so I had a Halloween party and invited some friends to share some food with me. I made pumpkin soup and this spiced pumpkin cake which tastes better than it sounds. The recipe is from the good food magazine calender from […]

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Ruth’s Parkin

November 5, 2012

The 5th of November was my grandma’s birthday, and every year we used to bake a large tin of parkin and share it with all the family instead of her having a traditional birthday cake. She lived to be 94 years old, and although it is now 15 years since she died, firstly my mum, and […]

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Piccalilli

September 17, 2012

I made a big batch of piccalilli last week as I had a glut of courgettes from the back garden and the allotment. This year we have grown (that is my husband, sister in law and I, who share the gardening ) a different shape of courgette. It is an Italian variety and round. It […]

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