Cakes

Apple Scones

Method

Pre-heat your oven to 180 degrees.

In a mixing bowl, add the flour, baking powder, Margarine, caster Sugar and Salt. Blend until the mixture becomes crumbly.

Then add the chopped uncooked apples followed by the milk. Allow to mix until the mixture comes together and looks thoroughly moist. (Do not over mix).

Empty the mix out onto a floured work surface and sprinkle a little extra flour over the mixture to allow for rolling.

Roll the mixture to a thickness of no less than 3cm.

Using a 7cm cutter (plain or fluted), cut out the scones and lay on non-stick baking sheet, leaving a 2cm gap between them.

Allow to stand for 10 minutes to allow the baking powder to do it's work and then bake on the middle shelf of the oven for 15 minutes or until light brown.

Transfer to a wired tray to allow to cool.

400g Self raising Flour
(A little extra required for preparation)
25g Baking Powder
100g Margarine
75g Caster Sugar
Pinch of salt
400g Peeled, cored and chopped Cooking Apples (1cm dice)
10 floz Milk

Makes 12 Scones

Total Cost:  £1.45

12p per Scone

Eccles Cakes

Method

Pre-heat your oven to 180 degrees.

Lightly dust your work surface with flour and roll your pastry to a size 300mm x 500mm.

Mark with a knife, but do not cut, the pastry into 15 squares (5 x 3)

Whip your egg in a small bowl using a fork or small whisk and paint a line along all your cuts.

In a separate bowl, mix the sultanas, breadcrumbs, cinnamon and fruit jam together.

Now evenly place a spoonful of the mixture into the centre of each of your squares.

Taking a sharp knife, cut along your marked lines to separate the squares.

Take each square and wrap all four corners over to envelop the mixture. Turn the cake over and gently semi-flatten each square using the rolling pin. Make two small incisions on the top of each cake and place on a non-stick baking tray leaving at least 1cm between each cake.

When all the cakes are finished, paint each cake with egg and sprinkle with the caster sugar.

Bake on the middle shelf of the oven for 15-20 minutes or until golden brown.

Remove from the oven and allow to cool on a wire tray.

500g Puff Pastry
(Plain Flour for Dusting)
225g Sultanas
30g Natural Breadcrumbs
2 tbsp Fruit Jam
1 tsp Cinnamon
1 Egg
1 tbsp Caster Sugar

Makes 15 Cakes

Total Cost:   £2.18

15p per Cake

Orange Muffins

Method

Place muffin cases into a 12 slot muffin tray.

Preheat your oven to 180 degrees C.

Melt the butter and put to one side.

In a mixing bowl, add the flour, ground almonds, bicarb, baking powder, sugar and orange zest. Blend together.

Put the orange juice, milk and the egg in a jug and whisk together.

Pour the liquid into the bowl with the other ingredients and mix together with a fork. (It is important to do this by hand - do not use a mixing machine).

 

Ingredients

75g Unsalted Butter
250g Self Raising Flour
25g Ground Almonds
0.5 tsp Bicarbonate of Soda
1 tsp Baking Powder
75g caster Sugar
Zest of 1 Orange
100ml Fresh Orange Juice
100ml Milk
1 Egg

Makes 12 Muffins
Recipe Cost: £1.52
12p per Muffin

When you have finished mixing, the mix will look very lumpy. This is exactly what you are looking for.

Spoon the mixture equally into the muffin cases and place your muffin tin on the centre shelf of the oven for 15-20 minutes.

Remove from the oven and allow to cool.