9-10" Round + Tasting cake (Smallest cake tin 5" or less)
Double greaseproof lined tin, to come 2" above rim. A collar of brown paper around the outside of the tin will be useful.

Regular 3 Middle shelf for first 30 mins (170c)
Reg 2 3.1/2 hours, turning down again if required.(150c)

Prepare fruit in large bowl and mix thoroughly. Easier for someone else to pour fruit in for you. Easier to use jam bath, or brand new clean, washing up bowl.

Use creaming method. Add treacle in with the butter & sugar. Brandy in with eggs, and a bit of flour to prevent curdling. Sift salt & nutmeg into the flour.

Should be soft consistency. It doesn't drop easily, because of the amount of fruit.

Level top of tin, slight indentation in middle. Won't rise too much.

With about 1 hour to go, cover top of cake with more greaseproof, to prevent over browning

Skewer test to ensure it's done. Cool in tins.
Remove from tins, but leave the greaseproof on!

Store in an airtight tin. Tasting cake is usually eaten after 1 month.

Feed the cake with brandy. Use a fork to make holes. Doesn't often need apricot jam to glaze before the marzipan.

Cake ingredients can easily be multiplied for larger cakes/2 tins.
Suitable for Weddings & Christenings Cakes.

All Imperial measures because of the age of the recipe. Best made in Late August.

Janet Woodward MBA
(01226 381712)

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Chocolate Muffin Trifles. (Serves 4, ready in 10-20 minutes)

We are often asked for simple easy recipes using the Antoinette Savill Signature Series items.

This recipe I found in the BBC Good Food Magazine, and had to seriously test to ensure the Gluten free version is as good as an "ordinary one". (tough job!!)

I used half fat mascapone, and the half fat version of cream….and I added raspberries. ..or black cherries would be suitable.

3 Chocolate muffins
142 carton half fat whipping cream
5 tbsp Tia Maria or amaretto, plus more for sprinkling (omit this for the children)
250g tub of mascapone
150g 5oz dark chocolate, melted.
Chocolate curls for serving (I used a Cadbury's flake)

Have ready 4 glass tumblers.

Crumble the muffins lightly into a bowl.
Melt the chocolate over hot water or in the microwave and leave to cool slightly.
Whip the cream until stiff, adding the liqueur towards the end.
Beat the mascapone until smooth.
Combine the cream and the mascapone, using a whisk in a cutting action, or the beaters of an electric whisk, not actually turning.
Pour the cooled chocolate over and lightly fold together until rippled.
Divide half the muffins between the glasses. Sprinkle each lightly with some of the liqueur.
Spoon over half the chocolate mix. Repeat the layers.
Chill until required.
Just before serving, decorate with chocolate curls.

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