Pearson Recipes

8" Christmas Cake

Ingredients
13 oz
Raisins
10 oz
Sultanas
8 oz
Currants
6 oz
Glace Cherries
3 oz
Mixed Peel
3 oz
Chopped Walnuts
2 teaspoon
Lemon Rind
2 tablespoon
Lemon Juice
3 tablespoon
Brandy
9 oz
Plain Flour
2½ teaspoon
Mixed Spice
2½ oz
Ground Almond
7 oz
Molassas Sugar
7 oz
Butter
1½ tablespoon
Black Treacle
4
Eggs

  • 2½" - 3 Hrs 140oC
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    Banana Tea Bread

    Ingredients
    7 oz
    Self-raising Flour
    ¼ Level Tsp
    Bicarbonate of soda
    ¼ Level Tsp
    Salt
    3 oz
    Butter
    6 oz
    Sugar
    1 lb
    Mashed Bananas
    4 oz
    Coarsley chopped nuts
    2
    Beaten eggs

    • Grease and line an oblong loaf tin (8¼" x 4½")
    • Sift the flour, bicarb and salt. Cream butter and sugar, add egg, beating well after each addition
    • Add bananas and beat again
    • Stir in the flour and nuts
    • Put into the loaf tin and bake at 180oC (350oF) for about 1½ hours, until well risen and just firm.
    • Keep for 24 hours before eating
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  • Carrot Cake

    Ingredients
    16 oz
    Plain Flour
    2 Level Tsp
    Bicarbonate of soda
    ¾ Level Tsp
    Salt
    ½ Level Tsp
    Nutmeg or Allspice
    1 Level Tsp
    Cinnamon
    1 Level Tsp
    Vanilla
    24 oz
    Grated Carrots
    8 oz
    Sugar
    12 oz
    Veg Oil
    8 oz
    Chopped Walnuts
    4
    Eggs
    Icing
    8 oz
    Cream Cheese
    2 oz
    Butter
    1 Tsp
    Vanilla
    6 oz
    Icing sugar

    • Put eggs, sugar, oil, spices, vanilla and salt into a large bowl and beat well
    • Add the flour and bicarnate of soda together and mix
    • Stir in carrots and chopped walnuts
    • Put into greased, floured cake tin (8" x 11") and bake at 190oC (375oF) for about 35 mins
    • For the icing, beat together the softened cheese, butter and vanilla then add the icing sugar
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