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Send us your recipes and win £20 from Powters

Winner of this week’s favourite family recipe competition is Brenda Browes, of Manderston Road, Newmarket, for easy Christmas cake.

She said: “This is a recipe for a really easy Christmas cake that anyone can make, even beginners. It tastes lovely. My family have been using this recipe for years now, so it’s certainly tried and tested.”

The recipe feature is sponsored by Newmarket butchers Powters ,who provide each weekly winner with a £20 voucher to spend in their Wellington Street shop.

The competition has been running for a year now and shop owner Grant Powter said he had been delighted with the quality of the recipes submitted so far.

He added: “The competition has been a great way of getting people to return to the shop. It’s a very positive way of encouraging new visitors and to reward existing customers.”

If you have a recipe you think would appeal to readers, post it to Newmarket Journal Recipes, Rookery House, 40 The Guineas, Newmarket, Suffolk CB8 8SY.

Recipes should be tried and tested family recipes that use basic, reasonably-priced ingredients. They don’t just have to be meat dishes – cakes, puddings and preserves are also welcome.

Please include your name and your daytime telephone number, along with a brief explanation of why you think your recipe should win.

Ingredients:

8 ozs currants

8 ozs sultanas

8 ozs raisins

4 ozs mixed peel

4 ozs cherries

8 ozs plain flour

½ tsp mixed spice

½ tsp ground cinnamon

8 ozs dark brown sugar

8 ozs butter

pinch salt

grated rind of one lemon

4 large beaten eggs

2 tablespoons of brandy

Method:

Mix together currants, sultanas, raisins, mixed peel and cherries.

Sift flour, salt and spices into a bowl.

Cream butter, sugar and lemon rind until pale and fluffy.Add eggs a little at a time, beating well between each addition.

Fold in half the flour mixture lightly, fold in the rest and add brandy.

Finally fold in fruit.

Bake in a lined 8” cake tin and tie double band of brown paper round the outside; make hollow in centre of cake.

Bake at gas mark 2, 150 C (300 F) for about 33/4 hours; leave to cool in tin.

 

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