Plugit Recipes Pages
This page is a collection of recipes supplied by members and their families.
If you make any of these recipes please let us know what you thought and maybe even send some pictures of how it turned out.
If you want to share some recipes with other Plugit members please email the webmaster.
Click the name below to go straight to that recipe.
Ingredients
2 Bananas
1oz Raisins
1 tbls Rum
1 tbls Orange Juice
Zest of 1 orange
2 tbls Dark soft brown sugar
METHOD
Start off about half-an-hour before you cook the bananas by placing the raisins in a small basin with the rum.
Leave to soak for about 30 minutes.
When ready to eat, preheat the grill.
Then butter a dish, sprinkle half the sugar over the base.
Next peel the bananas and split in half lengthways and lay it flat side downwards on the sugar.
Sprinkle the rum/raisins over the fruit, followed by the orange zest.
Pour over the orange juice and finally sprinkle over the remaining sugar.
Now cover the dish with foil and place under the grill at a distance of 4" from the heat and cook for about 15 minutes.
Remove foil and grill for a further couple of minutes.
Serve immediately.
Back to top of recipes page
Here is a seasonal recipe.
Top and tail 450g gooseberries and place in a pan with 30ml of water.
Cover and cook for 5-6 minutes until the berries pop open.
Add 50g Silver Spoon sugar and 30ml of elderflower cordial and mash until mixture forms a pulp.
Remove from the heat, put in a bowl and cool.
Stir 400g carton of ready-made custard sauce into the mixture.
Whip 300ml of Marybelle double cream and fold into the mixture.
Chill and serve in dessert glasses or dishes.
Back to top of recipes page
Ingredients
1 egg
5ozs dessicated coconut
5ozs caster sugar
Halved glace cherries
Method
Line a baking tray with rice paper.
Beat the egg lightly, then stir in the coconut and sugar. Mold the mixture into heaps with an egg cup (rinse out lightly when mixture starts to stick), onto the rice paper.
Top each pyramid with half a glace cherry. Bake for about 15mins at 325°F, 170°C , until tinged golden brown. Allow to cool before tearing away the rice paper.
Back to top of recipes page
Ingredients
2 eggs
2-3 ozs castor sugar - the larger amount gives a lighter sponge.
2 ozs. fine self-raising flour. Sieve if necessary.
Method
Whisk the eggs and sugar until thick. Fold in the flour gently and slowly with a metal spoon or palette knife. If the eggs are small, add a half - three quarters of a tablespoon of hot water. Mix to a soft dropping consistency so that the uncooked mixture falls easily from the spoon. Divide the mixture between two 6-7 sandwich tins, greased and floured or floured and sugared, ( which gives a crisp outside), and bake at 375°- 400° F, Gas Mark 5-6, for 9- 10 mins. until sides have shrunk away from the tins. Cool in tins for a few minutes as these cakes are fragile, then cool on a wire tray away from a draught. Decorate with castor or icing sugar and desired filling.
TIP !
Eggs and sugar whisk better if not too cold. Also if the eggs are more than 24 hrs. old.
This sponge is delicious in trifles. You will not want to use shop-bought 'fingers' again!
Back to top of recipes page
The following recipe was given to Jim Eaton by Mrs Maureen Allsopp, it has been handed down in her family for over One hundred years.
Ingredients
- 2 Cups of tea
- 1lb Mixed Dried Fruit
- 2 Cups Dark Brown Sugar
- 41/2 cups Self Raising Flour
- 2 Eggs (Beaten)
- Juice and rind of 1 Lemon (optional)
- 2 teaspoons Bicarbonate of Soda
- 1 Tablespoon Golden Syrup
Method
Soak the fruit and the sugar overnight in the tea.
Next day add all the other ingredients and stir in well, put mixture in to a 2lb loaf tin that has been greased and dusted with flour, and bake at 300F/160C gas Mk 2 for 2 hours.
Allow to cool for 30 minutes before removing from tin.
Leave for 24 hours then cut fairly thick slices and spread with butter.
Back to top of recipes page
