Classic English Fruit Cake
Ingredients (serves 10):
170g unsalted butter
170g light brown sugar
4 medium sized eggs
100ml apple juice
170g sultanas
170g raisins
170g currants
250g plain flour
55g ground almonds
2 x 15ml tablespoons black treacle
1 x 5ml teaspoon mixed spice
½ x 5ml teaspoon grated nutmeg
½ x 5ml teaspoon freshly ground cinnamon
1 x 15ml table spoon bicarbonate of soda
55g toasted flaked almonds, chopped
255g mixed dried fruit, chopped
30g glacé cherries, halved
2 – 3 x 15ml tablespoons sherry
Method:
1. Pre-heat the Halogen Oven to 140ºC
(290ºF).
2. Whisk the butter and sugar together until
light and fluffy.
3. Beat the eggs and add to the butter, a
little at a time, beating well between each
addition.
4. Stir in the treacle.
5. Sift the flour and dry ingredients together,
add the fruit and stir into the butter
mixture. Stir in the sherry and add just
enough apple juice to moisten.
6. Turn the mixture into a deep, 25cm
(9 inch) prepared cake tin (ideally a ring
shaped tin) and bake in the Halogen
Oven for 45 minutes – 1 hour. If cooked,
a skewer will come out clean, when
inserted into the middle of the cake.
7. Leave to cool in the tin for 15 minutes
before lifting onto a wire rack to cool.
Suggested recipe ideas continued Suggested recipe ideas continued
Macaroni Bake
Ingredients (serves 4):
125g leeks, thinly sliced
150g macaroni
2 red onions, finely sliced
1 pepper, finely chopped
15ml table spoon olive oil
150ml carton natural yogurt
150g light cream cheese
400g can chopped tomatoes, drained
Salt and freshly ground black pepper
65g Cheddar cheese, grated
Open Apple Pie
Ingredients (serves 6):
Base: 450g shortcrust pastry mix
Filling: 500g Bramley apples, peeled, cored
and chopped
1 pinch ground cloves
5ml teaspoon ground cinnamon
1 pinch freshly grated nutmeg
50g raisins
70g caster sugar
Top: 1 medium size egg, beaten
20g caster sugar
Method:
1. Pre-heat the Halogen Oven to 180ºC
(350ºF).
2. Put the leeks into a saucepan of boiling
water. Bring back to the boil and drain.
3. Cook the macaroni in a large pan of
boiling salted water for 10 – 12 minutes
and drain.
4. Mix together the onions and peppers.
Heat the oil in a large frying pan and fry
for 3 – 4 minutes until softened but not
brown.
5. In a bowl, mix together the yogurt, cream
cheese, tomatoes and seasoning. Mix in
the macaroni and the vegetables.
6. Put into a suitable (oven safe) dish and
sprinkle with grated cheese. Bake for 20
– 30 minutes until golden.
Method:
1. Pre-heat the Halogen Oven to 200ºC
(400ºF).
2. For the pastry base: make up the pastry
as per the pack instructions, use ¾ to line
a 23cm pie dish. Cut the remaining rolled
pastry into strips 1cm wide.
3. For the filling: Combine together all the
filling ingredients and pile into the pastry-
lined pie dish.
4. To top: Top with the pastry strips to form
a lattice. Glaze with a little of the egg and
sprinkle sugar over the top.
5. Cook for 25 – 35 minutes in the Halogen
Oven.
6. Serve immediately with ice cream or
cream.
7 8
