Saturday, 18 June 2016

Steamed Sponge In A Mold

STEAMED SPONGE IN A MOLD




















Steamed Sponge In A Mold

Ingredients

100g/4oz butter or margarine
100g/4oz castor sugar
150g/6oz self-raising flour (with plain flour use 1½ level teaspoons baking powder)
Little milk or water
Flavoring

Method

1.                  Cream the margarine and sugar.
2.                   Add the eggs and fold in the sieved flour.
3.                   Mix to a soft dropping consistency with a little milk or water.
4.                  Spoon both the mixtures into a greased pudding basin to marble, cover with greaseproof paper and steam for about 1 ½ hours.
Optional: Sugar and Orange Juice – Poured over Steamed Sponge when removed from mold.


Steamed Sponge In A Mold was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten the chapter on “Entertaining”, page 464 and 465 an edition of 1960.


Steamed Marble Sponge

Steamed Sponge



If you would like to assist in paying ShirleyAnn, please donate here. Thank You!


THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

Wednesday, 15 June 2016

Steamed Marble Sponge

STEAMED MARBLE SPONGE 



















Steamed Marble Sponge

Ingredients

100g/4oz butter or margarine
100g/4oz castor sugar
150g/6oz self-raising flour (with plain flour use 1½ level teaspoons baking powder)
Little milk or water
Flavoring
Food Coloring

Method

1.                  Cream the margarine and sugar.
2.                   Add the eggs and fold in the sieved flour.
3.                   Mix to a soft dropping consistency with a little milk or water.
4.                  Add food coloring of your choice to about ¼ cup of the mixture.
5.                   Spoon both the mixtures into a greased pudding basin to marble, cover with greaseproof paper and steam for about 1 ½ hours. 
6.                  Optional:  Serve with chocolate sauce.

Steamed Marble Sponge was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten the chapter on “Entertaining”, page 464 and 465 an edition of 1960.


Steamed Sponge


If you would like to assist in paying ShirleyAnn, please donate here. Thank You!


THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

Tuesday, 14 June 2016

Shepherds Pie Dinner


SHEPHERDS PIE DINNER

Served With Mixed Vegetables










Shepherds Pie

Ingredients

1 lb Hamburger
1 tablespoon oil
1 chopped onion
½ to 1 cup water
2 oxo cubes
2 tablespoon flour
Pepper
Salt
Thyme
Ketchup (optional)
6 potatoes potatoes
¼ - ½ cup milk
Salt

Cheese Topping (Optional)

Method

1          In sauce pan add oil and heat; add onions and sauteĆ©.
2.         Add hamburger and cook until brown.
3.         Add seasonings, ketchup, water and oxo cubes.
4.         Simmer for approximately 20 to 30 minutes.
5.         Sprinkle in flour and stir in.
6.         Allow to cool.
7.         Spoon into pyrex dish.
8.         Peel potatoes and cut into even sized pieces.  Boil in salted water until tender and cooked.
9.         Drain and mash.  Beat in milk, margarine, salt and pepper.
10.       Spoon on top of hamburger mixture.  Smooth with a knife and mark with a fork.
11.       Bake in oven of 425°.
10.       Bake for approximately 20 to 30 minutes or until golden brown.

Shepherds Pie prepared and done by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman



If you would like to assist in paying ShirleyAnn, please donate here. Thank You!


THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

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