1. food and drink
2. desserts and baking

140g/5oz self raising
flour
115g/4oz butter
114g/4oz caster sugar
2 dessertspoons
lemon curd
2 eggs
Ingredients
Grated rind of 1
lemon
For the topping:
Juice of ½ a lemon
2 tablespoons sugar
Coconut Cupcakes
The
Bi g
Te a
Independent Age, 6 Avonmore Road, London W14 8RL
Registered charity number 210729 www.independentage.org
175g/6oz soft margarine or butter
175g/6oz sugar
Grated rind of 1 orange
4 eggs, beaten
225g/8oz self raising flour
350g/12oz mixed dried fruit
75g/2½oz glacé cherries, halved
1 tablespoon runny honey or golden syrup
50g/2oz chopped walnuts
Independent Age, 6 Avonmore Road, London W14 8RL
Registered charity number 210729 www.independentage.org
Citrus Ice Tea
The
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Te a
Ingredients
All in one Fruit
Cake
The
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Te a
The
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Te a
Lemon Drizzle
Cake
(makes 16) Ingredients
250g/9oz caster sugar
125g/2½oz butter
2 large eggs
250g/9oz plain flour
1 teaspoon baking
powder
65ml coconut milk
65ml coconut cream
For the icing:
225g/9oz cream
cheese, softened
75g/2½ oz butter,
softened
125g/2½oz sieved
icing sugar
2 tablespoons coconut
cream
100g/3½oz or more (to
taste) of sweetened
shredded coconut
Independent Age, 6 Avonmore Road, London W14 8RL
Registered charity number 210729 www.independentage.org
Ingredients
8 tea bags
Ice cubes
1 lemon
1 orange
8 cups hot water
Fine sugar (optional)
Independent Age, 6 Avonmore Road, London W14 8RL
Registered charity number 210729 www.independentage.org
Preparation
Preparation
Set the oven at 160°C. Grease and line a
23cm/9in cake tin.
Set the oven at 175°C. Grease and line a loaf tin.
In a food processor or by hand, beat all the
ingredients together well for 2 or 3 minutes, put
the mixture into the tin and smooth the top.
Bake for about 2½ hours, until a skewer or
knitting needle stuck in the centre comes out
clean. If necessary, lay a piece of foil over the
cake halfway through baking so the top doesn't
get too brown. Allow the cake to cool before
turning it out.
Recipe taken from The Good Granny
Cookbook: Traditional favourites for
modern families by Jane FearnleyWhittingstall, with a foreword by
Hugh Fearnley-Whittingstall.
Published by Short Books.
Put all ingredients in a food processor and
blend for 2 minutes. Put the mixture into the tin
and bake for 30 minutes or until firm.
While cake is still warm, and before turning it
out of the tin, pour over the lemon juice and
sprinkle sugar on top.
Recipe taken from The Good Granny
Cookbook: Traditional favourites for
modern families by Jane FearnleyWhittingstall, with a foreword by
Hugh Fearnley-Whittingstall.
Published by Short Books.
Preparation
Preparation
Place the tea bags in a large heatproof glass
pitcher. Use a peeler to strip the peel from the
orange, avoiding as much of the white pith as
possible, and add the peel to the pitcher.
Set oven to 180°C. Grease or add cases to a
cupcake tin.
Pour the simmering water into the pitcher and
let it steep for at least 5 minutes. Remove the
tea bags and discard. Slice the lemon and add
to the pitcher, removing pips. Refrigerate the
tea until cool.
Lightly beat together the eggs, coconut milk
and cream.
To serve, add ice cubes and more lemon or
sugar to taste.
With an electric hand beater, cream the butter
and sugar together until fluffy.
Combine the flour and the baking powder.
Add half of the dry ingredients to the butter
mixture, stirring until just combined. Add the
milk mixture. Once mixed, add remaining dry
ingredients. Pour into cupcake tins and bake
for 20-25 minutes.
Make the icing: Cream together the cream
cheese and butter, add the coconut cream. Add
icing sugar little by little until right consistency.
Fold in the coconut. Ice the cupcakes once they
have cooled.
Pilar from Independent Age head office made four
different types of cupcakes and this was our favourite.
(makes 12) (makes 16) Ingredients
Ingredients
225g/8oz plain flour
55g/2oz butter
55g/2oz lard
A pinch of salt
1 tablespoon icing
sugar
Grated rind and juice
of 1 orange
1 egg and 2 extra yolks
25g/1oz sugar
15g/½oz flour
300ml/½ pint single
cream
15g/½oz melted
butter
Nutmeg
Vanilla & gingerbread
cheesecakes (makes 12) The
Bi g
Te a
Independent Age, 6 Avonmore Road, London W14 8RL
Registered charity number 210729 www.independentage.org
Ingredients
50g/2oz ready-made
gingerbread, sliced
450g/1lb cream cheese
250g/9oz caster sugar
250g/9oz crème
fraîche
475ml/17fl oz double
cream
The
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Te a
Madeleines
55g/2oz caster sugar
2 eggs
½ teaspoon vanilla
50g /1¾oz flour, sifted
50g /1¾oz unsalted butter, melted
Icing sugar for dusting
Independent Age, 6 Avonmore Road, London W14 8RL
Registered charity number 210729 www.independentage.org
Custard millefeuille
with mango (makes 24)
The
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The
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Custard Tarts
Ingredients
2 vanilla pods, seeds
scraped out
For the strawberries:
200g/7oz strawberries
2 tsp caster sugar
2 tsp balsamic vinegar
8 sheets of puff pastry For the poached
mango:
1 litre milk
400g/14oz sugar
½ vanilla pod
400ml water
200g/7oz egg yolk
400ml white wine
200g/7oz sugar
1 vanilla pod
40g/1½ oz flour
1kg/35oz
diced fresh
30g/1oz cornflour
mango
500ml whipping
cream
Independent Age, 6 Avonmore Road, London W14 8RL
Registered charity number 210729 www.independentage.org
Independent Age, 6 Avonmore Road, London W14 8RL
Registered charity number 210729 www.independentage.org
Preparation
Preparation
Set the oven to 190°C. Grease the madeleine
moulds and dust them with flour.
Make the pastry: Put everything except the
orange into a food processor. Whizz until the
mixture looks like fine crumbs. Add the grated
rind of the orange and blend for two seconds.
Add the juice of the orange a spoonful at a time
until the dough forms a single lump. Wrap in
cling-film and refrigerate for one day or up to a
week.
Whisk the sugar, eggs and vanilla (or use vanilla
sugar) until thick and mousse-like.
Lightly fold in the flour, then the melted butter.
Fill each mould three-quarters full and bake for
7-10 minutes. When cool, dust lightly with icing
sugar.
Set the oven at 200°C. Roll out the pastry and
use it to line some patty tins.
Make the filling: In a bowl, mix the egg, the
yolks, the sugar and the flour together. Add the
milk and butter and stir until well mixed.
Put a spoonful of the mixture in each of the
patty tins. Sprinkle a little nutmeg on each tart.
Bake for 15 to 20 minutes until the custard is just
set. It will get firmer as it cools.
Recipe taken from The Good Granny
Cookbook: Traditional favourites for
modern families by Jane FearnleyWhittingstall, with a foreword by
Hugh Fearnley-Whittingstall.
Published by Short Books.
Recipe taken from The Good Granny
Cookbook: Traditional favourites for
modern families by Jane FearnleyWhittingstall, with a foreword by
Hugh Fearnley-Whittingstall.
Published by Short Books.
Preparation
Preparation
Roll out the pastry into four thin rectangular
sheets, place on to a baking tray and rest for 30
minutes. Bake at 180°C on the top shelf for 20-25
minutes, until golden brown.
Place the gingerbread onto a tray and leave out
overnight to dry. When dry and hard, place into
a food processor and pulse until fine crumbs are
formed. Set to one side.
To make the crème pâtissière, whisk the egg yolk,
sugar, flour and cornflour until creamy. Boil the
milk with ½ vanilla pod, and stir into the yolk
mixture. Put back on a low heat and stir with a
whisk until the sauce thickens and begins to boil.
Pour into a mixing bowl and allow to cool. Whisk
the crème pâtissière with the cream until smooth.
Place the cream cheese, caster sugar, crème
fraîche, double cream and vanilla seeds into a
large bowl. Whisk together until smooth. Place
the cream mixture into a plastic piping bag and
carefully pipe into 4.5cm/2in deep by
5.5cm/2½in wide chefs' rings.
Sprinkle icing sugar on the baked pastry sheets.
Using a rectangular mould, spread the cream
evenly on top and repeat until you have three
layers of cream. Set in the fridge for four hours,
remove the mould and dust with icing sugar.
Smooth off the top with the back of a flat knife
and place in the fridge for two hours to set.
When set, remove from the fridge and leave at
room temperature for five minutes.
Place the ginger crumbs onto a plate and
carefully pick up the chefs' rings and dip each
end of the cheesecake into the ginger crumbs.
Lightly shake each cheesecake onto a plate,
removing the ring.
To prepare the poached mango, combine the
sugar, vanilla, white wine and water in a large
saucepan over a medium heat. Cook, stirring,
until the sugar dissolves. Increase the heat to
high and bring to the boil. Add the diced mango
to the syrup. Reduce the heat to medium-low and
allow to simmer for five minutes or until the
syrup has thickened. Chill and serve with the
millefeuille.
Meanwhile, heat a frying pan over a high
temperature. Add the strawberries and sugar to
the frying pan and fry briefly for a minute, then
pour over the balsamic vinegar and cook for a
further 30 seconds. To serve, spoon some of the
strawberries onto the plate and cheesecake.
Recipe kindly donated by chef Stuart Gillies.
Recipe kindly donated by chef Stuart Gillies.
Drop scones
The
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Te a
The
Bi g
Te a
Chocolate biscuit
cake
(or Scotch pancakes) 1 packet of Marie or Rich Tea biscuits
115g/4oz butter
115g/4oz brown sugar
115g/4oz cocoa
115g/4oz sultanas
1 egg
A good dollop of golden syrup
225g/8oz plain flour
1 teaspoon bicarbonate of soda
2 teaspoons cream of tartar
Pinch of salt
1 rounded tablespoon caster sugar
2 small eggs
150ml/¼ pint milk
Independent Age, 6 Avonmore Road, London W14 8RL
Registered charity number 210729 www.independentage.org
Independent Age, 6 Avonmore Road, London W14 8RL
Registered charity number 210729 www.independentage.org
Fork biscuits
Grandma Brown’s
banana cake
The
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Te a
Ingredients
The
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Te a
Ingredients
Ingredients
Ingredients
140g/5oz self-raising flour
115g/4oz margarine (not butter)
55g/2oz caster sugar
Vanilla extract (optional)
85g/3oz soft margarine
115g/4oz sugar
1 large egg, beaten
225g/8oz self-raising flour
4 medium bananas, peeled and mashed to a
pulp
Plus
A loaf tin
Independent Age, 6 Avonmore Road, London W14 8RL
Registered charity number 210729 www.independentage.org
Independent Age, 6 Avonmore Road, London W14 8RL
Registered charity number 210729 www.independentage.org
Preparation
Preparation
Sift the dry ingredients into a bowl. Beat the
eggs and pour them in. Mix to a smooth
batter, adding the milk gradually. Drop
tablespoonfuls on to a well-heated griddle or
frying pan. When the surface bubbles turn
over and cook the other side. Serve warm
with butter and honey or jam.
Break the biscuits into small pieces. Melt the
butter and stir in all the other ingredients. Add
the biscuits last. Put in a greased tin and keep
in the fridge until needed.
Makes approximately 24 pieces
Note: The cream of tartar makes the scones
rise with a structure of vertical air holes,
rather like a scaled-down crumpet. It doesn’t
matter if you leave it out; they will simply be
more pancake-y.
Makes approximately 15-20 scones
Recipe taken from The Good Granny
Cookbook: Traditional favourites for
modern families by Jane FearnleyWhittingstall, with a foreword by
Hugh Fearnley-Whittingstall.
Published by Short Books.
Recipe taken from The Good Granny
Cookbook: Traditional favourites for
modern families by Jane FearnleyWhittingstall, with a foreword by
Hugh Fearnley-Whittingstall.
Published by Short Books.
Preparation
Preparation
Pre-heat the oven to 180°C/Gas mark 4.
Whisk the sugar, margarine, flour and egg
together until they are thoroughly combined.
Don’t worry if the mixture is dry. Follow with
the mashed banana.
Pre-heat the oven to 175°C/ gas mark 3.
Soften the margarine and add in the caster
sugar. Beat together until smooth and add
the vanilla extract if desired. Add in flour and
gradually work together.
Transfer the mixture to a prepared tin and
level the top off. Bake in the centre shelf of
the oven at a medium heat for 50-55
minutes, until the loaf is golden, well-risen
and springs back when pressed.
Form into balls about the size of a walnut and
press down on a baking tray with the back of a
fork. Bake for 15-20 mins until golden brown.
When ready, the biscuits can also be dusted
with icing sugar for better presentation.
Leave to cool for 10 minutes then loosen
around the edges and turn out onto a wire
cooling rack to finish cooling.
Makes approximately 10-12 biscuits
This cake is nice sliced and spread with
butter.
Makes approximately 8-10 pieces
Recipe taken from The Thrifty
Kitchen: Wartime Lessons for the
Modern Cook and was donated
by Ros Jenkins.
Recipe taken from The Thrifty
Kitchen: Wartime Lessons for the
Modern Cook and was donated
by Christine Maddy.
Photograph by Sheina Donaldson.