Auntie Val's Recipes
All Auntie Val's Chutneys, Jams and Marmalades are made with no artificial preservatives, no E's and no artificial colour's, and are the perfect core ingredient for these fantastic, healthy recipes:
Auntie Val's Eggless Cake
(invented because Val is allergic to egg)
If you have any ideas on how to improve this recipe or you have other eggless recipes please contact Auntie Val at val@auntievals.com.
Begin by rubbing the butter into the flour until crumbly, then add the sugar, salt, and cinnamon, then stir in the milk a little at a time blending well , now stir in the Marmalade .
Now spoon mixture into a greased and base lined with greaseproof paper, a 1 lb Loaf Tin is the best! Now sprinkle the top of the mixture with the Demerara Sugar.
Bake in a Pre Heated Oven Gas Mark 4, 350F, 180 C, for 1- 1 ½ hours. Test after one hour with a skewer to see if it is cooked through. When it is cooked the cake will be firm and springy. Cool the cake on a wire rack and store in an air tight tin.
ENJOY!
INGREDIENTS
8 oz Self- Raising Flour, (225g)
4 oz Sugar (110g)
4 oz Butter or Marg. (100g)
1 BIG Tablespoon Auntie Val's Marmalade any flavour
1 teaspoon cinnamon.
Pinch of salt
6 fl oz Milk (170 g)
And
a sprinkle of Demerara sugar.
Auntie Val’s Marmalade and Pecan Muffins
You can use any flavour of Auntie Val’s Marmalades and if you have a NUT ALLERGY just leave out the nuts.
Grease a 12 hole 80ml Capacity Muffin Pan
Put flour into a large bowl, rub in the butter.
Stir in the nuts, sugar, then Auntie Val’s Marmalade, eggs and milk, depending on the size of eggs you may not need to use all the milk.
Mix well, the mixture should be a good dropping consistency.
Spoon mixture into the prepared pan, decorate with the extra nuts and bake in a moderate oven, for about 20 to 30 min's.
The idea for this recipe was given to Auntie Val by a friend, De King of Angmering.
INGREDIENTS
300g Self-Raising Flour
125g Butter chopped
90g Pecan Nuts. Keep 12 back for decoration
150g Caster Sugar
125ml Auntie Val’s Marmalade
2 Eggs, Lightly Beaten
100ml Milk
Auntie Val's Marmalade Tart
INGREDIENTS
Tart
4 oz – 125g Self Raising Flour
2 oz – 30g Butter or Margarine
1 Tablespoon of cold Water
Pinch of salt.
Make Pastry in the usual way and put into a greased 7” flan tin..
Filling
Cream together the butter and sugar gradually mix in the beaten egg, stir in the Marmalade, at this point it will look curdled don't worry its fine when it's cooked.
Bake in centre oven Gas 4, 350f, 180c.
Serve with custard, cream or on its own warm or cold .
ENJOY
INGREDIENTS
Filling
1 oz – 25g Sugar
1oz – 25g Butter
1 Beaten Egg -- Free Range if possible
8oz – 225g Marmalade any in the Auntie Val's range ----- especially nice with the Chocolate Orange
Lemon Marmalade or Rhubarb and Ginger Shortbread or with any of Auntie Val's Jams and Marmalades
Gently melt the butter/Marg. in a Large Saucepan. Remove from the heat.
Using a wooden spoon, beat in all the other ingredients, including a good spoonful of Auntie Val's Jams or Marmalades! This will make a smooth moist dough!
Using a spatula, evenly spread the dough into a LIGHTLY GREASED 18CM. 7inch square by 2 inch tin. Prick the dough all over with a fork. Cook for 15-20mins or until golden brown.
Remove from oven and sprinkle generously with Caster Sugar and leave for 5 minutes, before marking into fingers with a sharp knife. Then leave to cool in the tin. ENJOY, PUT YOUR FEET UP AND HAVE A CUPPERINGREDIENTS
225g (8oz) Butter or Marg.
250g (9oz) Plain Flour.
85g (3oz) Cornflour. 85g (3oz)
Caster Sugar.
Pinch of Salt.
Auntie Val's Savoury Cheese and Chutney Tart
Roll out some ready made Puff Pastry and line greased baking tray.
Spread all over, a mixture of tomatoes, sliced or if baby ones leave them whole!
Any cooked veg .that you have over peas, sprouts etc.(great way to use up leftover's)
Put some spoonfuls of Auntie Val's Chutney, Marrow and Red Tomato works wonderfully, over the whole dish. Spread grated cheese all over.
Cook in the oven for about 20-25 mins. At Gas mark 7, 200 c serve hot or cold
Auntie Val's Baked Apple
Peel, core however many apples you want, Bramley Apple is best for this dish!
Mix together a good spoonful of Auntie Val's Seriously Ginger Jam and some sultanas ( depends on the size of your apple ) either wrap around some short crust pastry or just wrap in foil !
Place on a lightly greased baking tray and cook for about 20-30 mins Gas mark 7, 220c.
Serve with Crème fresh, Custard or a good dollop of Clotted Cream!
Auntie Val's Apple and Pineapple Cake
Cream Butter and Sugar, add the Egg adding some flour as you go if it looks as though it is going to curdle!
Add everything else mixing really well. Put into a Greased Loaf Tin 20x10cm / 8x 4 inch.
Place in the middle of the oven, 190c / 375f /Gas Mark 5.
40 to 50 mins.
This cake keeps really well and is delicious on its own or warmed and served with Cream or Custard!
This is a delight especially when you get a chunk of Pineapple in your slice.
INGREDIENTS
2 oz Butter or Marg.
6oz Sugar Brown or white.
1 Egg
150g Auntie Val's Apple and Pineapple Jam
8 oz Plain Flour
2 ½ teaspoons Baking Powder
Pinch of salt.
If you have any ideas that we can use Auntie Val's Jams, Marmalades or Chutneys, please share them with us, email val@auntievals.com or call 01903 746748 or join us on Face Book and welcome !