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Round Ravioli Pasta Cutter 5cm. For the professional.
£4.06
Ravioli cutters from the land that brought us pasta. Made in Italy by those that know about pasta.
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26cm Oval Pie Pan with hanging ring.
Hardboard - 3mm thick 18" (45.5cm) x 14" (35.5cm) Rectangular Hardboard Cakeboard.
Pyrex Rectangular Dish with plastic lid 25cm x 20cm x 7.5cm deep 2.6L
12 Hole Cupcake Box with a Window. 13" x 9.5" x 3" deep (33cm x 24.2cm x 7.5cm deep)
Champagne Party Bubbles, for weddings and celebrations 9cm high.
£0.65
Have fun with Champagne Party Bubbles. Even the adults can't resist blowing bubbles
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25cm Plain Flan Ring 3.6cm deep (Baking Sheet sold separately)
20cm Plain flan Ring 3.6cm deep(Baking Sheet sold separately)
30cm dia x 10cm deep Round Cake Tin / Pan
23cm dia x 8cm deep Round Cake Tin / Pan
30cm Square Non-Stick Baking Sheet
Set of 3 Round Pyrex Dishes with plastic lids. 12cm 0.5L - 15cm 1.1L - 16cm 1.6L
 Fruit Cake.We have been using this recipe for as long as I can remember. It is great for wedding cake or Christmas cake and has been the subject of discussion at some truly wonderful occasions. The finished cake should be slightly moist and we would recommend that you use good quality ingredients.
Equipment you will need
For a round cake you will need an 8" (20cm) round cake pan.
For a square cake you will need an 7" (18cm) square cake Pan.
Mixing bowl.
Wooden or large spoon.
Cake Tester.
Scales.
Bowl for soaking the fruit.
Cooling tray.
Ingredients
200g Flora (8oz)
200g Soft Dark Brown Sugar (8oz)
1 x 2.5ml spoon of gravy browning (1/2 tea spoon)
200g plain flour (8oz)
Pinch of salt.
1 x 2.5ml spoon ground nutmeg (1/2 tea spoon)
1 x 5ml spoon of mixed spice (1 tea spoon)
4 eggs
50ml of Brandy (3 table spoons)
200g of currents (8oz)
200g of raisins (8oz)
200g of sultanas (8oz)
50g glace' cherries chopped (2oz)
Wash the fruit and leave to soak in tepid water while preparing the rest of the ingredients. Grease and line the pan.
Using a wooden spoon cream together the butter/flora and sugar. One at a time add the eggs with a lttle flour with each egg. Cream the mix and add the remaining flour along with the salt, nutmeg, mixed spice and cream the mix. Add the gravy browning and brandy and cream the mix. Drain the fruit and add to the mix. Add the glace cherries. Fold the fruit into the mix lightly but thoroughly.
Put the mix into the cake pan and hollow out the centre slightly. Bake for, between 3 to 4 1/2 hours. (appox) at 140 degrees C. Ovens times may vary. Fan ovens may take less time.
For testing if the cake is cooked in the centre insert a cake tester into the cake. If cooked it should come out dry if not cooked the mix will stick to the tester.
Allow to cool and wrap in grease proof paper and then tin foil to keep fresh until iced.
To enhance the flavour of the cake feed with brandy.
This recipe is on High Street Cookshop web site as a service to our customer and visitors to the site. We cannot be responsible for the finished product as we have no control of the preparation or the cooking process.
|  Fruit cakeThis cake is idea for that slice of cake with a hot drink around mid morning. To just top you up when you feel a bit peckish. The finished cake has a firm texture.
Equipment you will need
7" (18cm) Round cake tin.
Mixing Bowl.
Wooden or large spoon.
Cake tester.
Scales.
Cooling tray.
Ingredients
6oz Castor Sugar.
6oz Flora.
3 Eggs.
10oz Mixed dryed fruit.
2 oz mixed Peel.
2oz Glace' cherries (chopped)
8oz Plain flour.
1/2 tea spoon baking powder.
1/4 tea spoon mixed spice sieved together.
1 Table spoon milk.
Grease and line the tin with grease proof paper. The grease proof paper may not be required if using a good quality Non-Stick tin. Place all the ingredients into the mixing bowl, mixing as you go until well mixed. Put the mix into the cake tin and smooth the top, hollowing out the centre slightly. Bake on 150 degrees C for about 2 hours. Fan assisted oven will take less time.
When cooked and cool enough to turn out place on a Cooling tray.
This recipe is on High Street Cookshop web site as a service to our customer and visitors to the site. We cannot be responsible for the finished product as we have no control of the preparation or the cooking process.
|
 Syrup and Ginger CakeThis is one of our favourites. A hit with all the family. A moist soft sponge with that tang of ginger.
Equipment you will need
8" Cake tin.
Mixing Bowl.
Measuring Jug.
Wooden or large spoon.
Cake tester.
Scales.
Cooling Tray.
Ingredients.
12oz self raising flour
10oz granulated sugar
2 tea spoons of ground ginger
4oz Flora
2 table spoons golden syrup
1 egg
10 fluid oz hot water
2oz stem ginger
4 oz Iceing Sugar
Grease and line the Cake tin with grease proof paper. The grease proof paper may not be required if using a good quality Non-Stick tin. Mix all the dry ingredients together until evenly blended. Rub in the flora, until it resembles fine bread crumbs. Mix the syrup, egg and hot water together. Chop the stem ginger into small pieces. Using a wooden spoon stir in the liquid and add the ginger pieces to the flour until a smooth, soft batter is formed. Pour into the prepared Cake tin. Bake on the middle shelf of the oven at 180 degrees C or mark 4 for about 1 hour. Time will vary according to type of oven. Turn out on to a wire cooling tray and allow to cool.
Mix the Iceing Sugar with some of the syrup from the stem ginger and add a little water. Pour over cake and decorate with some more small pieces of ginger.
This recipe is on High Street Cookshop web site as a service to our customer and visitors to the site. We cannot be responsible for the finished product as we have no control of the preparation or the cooking process.
|  Banana Cinnamon and Walnut LoafThis cake is great with a hot drink when feeling a bit peckish. The finished cake has a firm texture and should be served in slices spread with Flora or a spread of your choice. Delicious !
Equipment you will need
2lb Loaf Tin.
Wooden or large spoon.
Cake tester.
Scales.
Cooling Tray.
Ingredients.
3oz Flora.
6oz Soft brown sugar.
2 Eggs.
3 Ripe bananas.
8oz Self raising flour, sifted.
1 teaspoon baking powder.
1 teaspoon ground cinnamon.
2oz Walnuts, chopped.
Cream the Flora and sugar until light and fluffy. Add the eggs one at a time and beat in well. Mash the Bananas and beat in. Stir in the sifted flour, baking powder, ground cinnamon. and add the nuts.
Spoon the mix into a greased bottom lined 2lb Loaf tin and bake in the centre of the oven at 180 degrees C fo about 1 hour. Or untill the loaf has risen nicely and comming away from the edges. Allow to cool for about 10 minutes then turn out on to a cooling tray.
This recipe is on High Street Cookshop web site as a service to our customer and visitors to the site. We cannot be responsible for the finished product as we have no control of the preparation or the cooking process. |
 Hot Cross Buns
15g (1/2oz) Fresh Yeast
50g (2oz) Sugar plus ¼ teaspoon
225ml (8fl oz) luke warm fresh milk. Plus 2 table spoon
450g (1lb) Strong plain Flour
½ teaspoon salt
1 teaspoon ground Mixed spice
1 teaspoon groundcinnamon
2 eggs
50g (2oz) English Butter, Melted
50g (2oz) raisins
50g (2oz) chopped candied peel
25g (1oz) shortcrust pastry
2 tablespoons milk mixed with 1 teaspoon sugar, for glaze.
Method
1. Crumble the yeast into a bowl and blend in ¼ teaspoon sugar with a fork. Add 2 table spoons of luke warm milk and cream the mix together. Put the bowl in a warm place for 15 - 20 minutes.
2. Sift the flour, sugar, spice and cinnamon into a large warmed bowl. Make a well in the centre and pour in the yeast mixture, the remaining milk, eggs and butter. Draw the flour mixture into the liquid and mix well.
3. Turn the dough onto a floured board or surface and knead for ten minutes. Shape the dough into a ball and put it into a lightly greased bowl. Cover bowl with a damp cloth, put in a warm place. Leave for one hour or until dough has risen or doubled in size.
4. Turn the dough out onto a floured board or surface, knead lightly, work in the raisins and peel until all are incorporated.
5. Divide the dough into 12 pieces and shape into buns. Arrange 2" (5cm) apart on a greased baking tray. Stand them in a warm place for 15 - 20 minutes.
6. Roll the pastry out and cut into thin strips, press onto the buns forming the traditional cross on top of the buns.
7. Brush the buns with the milk and sugar glaze and bake at 230C mark 8 for 15 minutes or until golden brown. Remove from the oven and place on a cooling tray.
This recipe is on High Street Cookshop web site as a service to our customer and visitors to the site. We cannot be responsible for the finished product as we have no control of the preparation or the cooking process.
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