1.2kg/3lbs shoulder of pork cut into 1¼ inch cubes
2 tblsp seasoned flour
2 tblsp olive oil
2 onions peeled and finely chopped
2 large cooking apples, peeled and diced
500mls chicken stock
500mls apple juice
200mls single cream
Pre-heat the oven to 180ºC
We call this Cake Bread because one of my daughters thinks it’s a bread and the other thinks it’s a cake, the art of compromise! I usually make two at a time and freeze one. This cake is great as a lunchbox treat and is always a hit with afternoon tea.
1lb very ripe bananas
8oz (225g) self-raising white flour
½ tsp salt
4oz (110g) butter
6oz (170g) castor sugar
4oz (110g) sultanas or raisins
2 eggs lightly beaten with a fork
Loaf tin lined with parchment paper
Preheat the oven to 170ºC for a fan oven
Sieve the flour and salt into a bowl, rub in the butter then add the sugar and sultanas/raisins.
Mash the bananas with a fork and add to the bowl along with the eggs. Mix the ingredients well and pour the mixture into the lined tin. Place in the oven and bake for 1½ hours. Cool before removing from the tin.
Keeps well for days.
350g/12oz self-raising flour
100g/4oz caster sugar
85g/3oz butter cut into small pieces
175ml/6fl oz buttermilk
Whipped cream and raspberry jam to serve
Pre-heat the oven to 200ºC.
Put the flour and sugar into a bowl and mix together, rub in the butter until it resembles fine bread crumbs.
Make a well in the centre and tip in the buttermilk all in one go. Mix until you have a soft dough.
Place on a floured baking sheet and bake for 12 – 15 mins. Cool the scones on a wire rack and serve with the cream and jam.