ms*robyn's trifle

1 jam sponge roll
sherry (optional)
1 pkt. raspberry jelly
1 tin peaches
custard

first of all make the jelly as per directions * chill til set.
I use a vintage pressed glass bowl for my trifle.
cut the sponge in to slices and line the base and sides with the cut sponge cake. Sprinkle with sherry. Drain the peaches and spread on top of sponge cake, then roughly chop jelly and spread on top of the peaches. Make custard according to packet directions and let cool. Once this is cool, pour ontop of the jelly and cover. Place in fridge to chill.
serve with cream if desired

Christmas fruit compote

2 cups white grape juice
1/2 cup sugar
2 - 3" cinnamon sticks
4 whole cloves
3 medium firm pears, peeled & quartered
1 cup dried apricots
1 cup prunes
1/2 cup dried cranberries
1 large navel orange peeled and sectioned

combine grape juice, 1 cup water, sugar, cinnamon stick & cloves in a saucepan. bring to the boile over medium heat. reduce to low; add pears, apricots, prunes, orange segments and cranberries. cover and simmer til fruit has softened - 15 to 20 mins. Let cool and place in air tight container til needed.

serve either at room temp. or warm gently - serve with cream or yoghurt for breakfast or with pound cake and icecream for a yummy dessert.

ms*robyn's Christmas fruitcake

1 1/2kg fruit ( I mix my own)
1/2 cup brandy, whisky or rum
1 green apple
1 tblsp. honey or golden syrup
1 cup brown sugar
250g butter
4 eggs
1 1/2 cups plain flour
1/2 cup SR flour
1 tsp. mixed spice

Place chopped mixed fruit in large basin add sherry; cover and soak for a week, stirring each day.

first of all grease and line your tin(20cm square or 23cm round - both deep) - with 3 layers of greaseproof paper, greased between each layer; bringing the paper approx. 5cm above edge of tin. preheat oven to slow (140C) and melt the butter - cool

add peeled and coarsley grate apple, honey, sugar and eggs; mix well with wooden spoon to break any clumps of fruit. add the cooled melted butter, sifted flours and spice. Mix thoroughly.

place in cake tin, pushing cake mix well into corners with a spoon. Once the mix is all in the tin, I like to drop the tin gently to settle the mix into the tin, expelling air bubbles.

Fold 5 sheets of newspaper to fit an oven tray and place cake tin onto the tray and bake in a slow oven for approx. 3 1/2 hours. Remove from oven and brush evenly with about 2 tblsps. of brandy. cover tightly with aluminium and wrap the whole thing in a towel to cool overnight . remove from tin and wrap in 3 layers of plastic wrap.

I then like to wrap the cake in a vintage tea towel and tie with string before placing in the pantry to mature til Christmas time.

lumberjack cake

2 large granny smith apples; peeled & chopped finely
1 cup finely chopped seeded dates
1 tsp. bicarb soda
1 cup boiling water
125g butter
1 tsp vanilla essence
1 cup castor sugar
1 egg
1 1/2 cups plain flour

TOPPING
60 g butter
1/2 cup firmly packed brown sugar
1/2 cup milk
2/3 cup shredded coconut

Preheat oven to moderate. Grease 23cm square cake pan & line base with baking paper
Combine apple, dates, soda & water in a bowl; cover & stand for 10 mins
Beat butter, essence, sugar & egg in a small bowl with electric mixer til light and fluffy. Transfer mixture to a large bowl, stir in flour and apple mix. pour into prepared pan.
Bake in moderate oven 50mins; spread with topping, bake for further 20 mins. Stnad cake 5 mins; turn onto wire rack to cool.

TOPPING
combine ingredients in small saucepan, stir over low heat until butter is melted and ingredients combined.

moist orange cake

155g soft butter
2 tsps. grated orange rind
2/3 cup castor sugar
3 eggs
1 cup self raising flour
1/4 cup milk

ORANGE ICING
1 cup icing sugar
1 tsp. soft butter
1 tblsp. orange juice ( approx )

grease a deep 20cm round cake tin; line base with paper
combine all ingredients in large bowl, beat on low speed with electric mixer until ingredients are combined. Increase speed to medium, beat for 3 mins. or until mixture is changed in colour and smooth. Spread into prepared tin. Bake in moderate (180C - 375F ) oven for about 45 mins. Stand 2 mins before turning onto wire cake rack to cool. Spread cold cake with icing.

ORANGE ICING
sift icing sugar into small heatproof bowl,stir in butter and enough juice to make a stiff paste. Stir over hot water until icing is spreadable

ANZAC biscuits

1 cup each of plain flour, sugar, rolled oats and coconut
4 oz butter
1 tablespoon treacle (golden syrup)
2 tablespoons boiling water
1 teaspoon carbonate soda (add a little more water if mixture is too dry)

Grease biscuit tray and pre heat oven to 180C. Combine dry ingredients. Melt together butter and golden syrup. Combine water and soda add to butter mixture. Mix butter mixture and dry ingredients. Drop teaspoons of mixture onto tray allowing room for spreading. Bake for 10-15 minutes or until golden. Allow to cool on tray for a few minutes before transferring to cooling racks

chocolate slice

1 cup plain flour
1/2 cup white sugar
1 cup coconut
1 tblsp. cocoa
185g (6oz) butter
1/2 tsp. vanilla

ICING
1 cup icing sugar
2 tblsp. cocoa
30g (1oz) butter
1 1/2 tblsp. hot water
coconut

sift dry ingredients into bowl, add melted butter and vanilla. mix well. press over base of greased slice tin ( 28cm X 18cm ~ 11" X 7") bake in moderate oven 20 mins. cool in tin
ice with chocolate icing and cut into squares when icing has set

chocolate icing
sift icing sugar and cocoa into a small bowl. add melted butter and water. mix well until the icing is smooth and glossy

grandma's famous meat loaf

750 g (1 1/2lb) mince steak
1 tblsp. worcestershire sauce
1 cup fresh breadcrumbs
2 tblsp. tomato sauce
1/2 tsp salt ; pepper to taste
185g (60z) can evaporated milk
1 medium onion - chopped
1 egg - beaten

GLAZE
1/2 tsp. dry mustard
1 tblsp. brown sugar
1/4 cup tomato sauce

combine ingredients for glaze in a small bowl. set aside
mix together all remaining ingredients (mixture will be rather moist
press into greased loaf tin (20cm x 10cm : 8" x 4"). then turn upside down onto aluminium lined baking tray, leaving tin over loaf. Bake in moderate oven (180 deg. C) for 15 mins. Remove from oven and remove loaf tin. Brush meatloaf well with the glaze (do not replace loaf tin) and return to the oven and cook for a further 50 to 60 mins