Grannymar

This recipe is very quick and easy using the all-in-one method. I have no recollection of where I got it, but it has always disappeared quickly. Requests to bake it for school teachers’ birthdays, youth fellowship, mother’s union and family gatherings were as regular as night following day. I have at times served it for dessert with Maud’s Pooh Bear Ice Cream.

A word of warning: Don’t tell Elly you are baking it or she will appear from nowhere with a hungry look on her face!

Chocolate Cake Preheat oven to 190ºC

175gr Butter

175gr Dark brown sugar

4 Eggs beaten

100gr Self Raising Flour

1 level tsp baking powder

1 tsp honey

100gr Drinking Chocolate

1 dessertspoon milk

A few drops vanilla Essence

Whisk together and pour into a well greased Ring Tin and bake for 30-35 minutes. Cool for a few minutes in tin. Turn out and when cold decorate with icing.

For icing:

4 Mars bars chopped

4 squares Dark Chocolate

1 tablespoons milk

Melt over hot water not boiling, stirring all the time, then spoon over the cake.

No licking the bowl unless you are Five!

I am a mammy cook. I have no professional training and my collection of recipes has grown with each year I have lived. In my young life we used pounds, shillings and pence for money and pounds (lbs) and ounces (ozs) for cooking. I was never quite happy with the move over to grams! My weighing scales has a clock type face with both sets of measurements. So when a recipe appealed I copied it as it was given. So long as I kept to one or other measurement not mixing grams with ounces I was fine.

So some of the older items will have Lbs and ozs, while the others will have grams. I am not into translations and conversions.

I located the following weights and measures conversion table. It was in Prima magazine about 15 years ago. I hope it is helpful.

Under the title of each recipe on the left will be the number of servings if applicable, while on the right the oven temperature is set for ºC which I use in my fan oven.

I will use only the recipes that have made a regular appearance at my table.

Steph from The biopsy report is a steadfast and witty commenter here on my blog. I am not sure that she has forgiven me yet for scaring her cat the other day. In the hope of making amends I will officially unveil my Food Mondays with the lemon drizzle cake she asked about.

Lemon Drizzle Cake

180°C

4ozs soft Butter

6ozs Caster Sugar

6ozs Self Raising Flour

4 tablespoons Milk

Grated zest of 1 Lemon

2 large Eggs

Pinch of Salt

For the lemon Syrup:

4 tablespoons freshly squeezed lemon (Juice 1½ large Lemons)

3ozs Icing Sugar

Butter a 2lb loaf tin and line with baking parchment. Place all the cake ingredients in a bowl or mixer and beat for 3 minutes, until well blended. Pour into cake tin, smooth top and bake for 45 minutes. Remove and leave to cool in the tin on a cooling rack. Gently warm the lemon juice and icing sugar in a pan until sugar dissolves. Prick cake all over with a fork and spoon the warmed lemon syrup over the top. Leave until cake is cold before turning out. Serve sprinkled with icing sugar.

Enjoy.

When you think of your mother, how and where do you imagine her? For me it has to be in the kitchen wearing a pinafore with hands covered in flour while baking, or standing at the cooker stirring or checking a saucepan or casserole dish before moving on to the next stage of preparation of a meal.

Where do you write a list?

I’m going to a Party. I was going to bring my friends. They might have fun. I know they want to go away for a few days.

Granny, Grandad & Sandy

I know Grandad has Whiskey I heard him boasting about it on a Podcast. If we are nice he might bring some. He makes some wild cocktails

Now for the cake:

Conortje have a good one!