It has now become the norm for all volunteers to meet up in
the morning at the Junction 12 Cafe for tea or coffee before duties commence.
Whilst most will chat about cars, the weather, the current news, or trying to
put the world to right, the group that comes in on Tuesday always talks about
cakes. It doesn’t stop at talking, Roger, John and Mike bring in their own homemade
varieties and then eat them.
What started out with one of the group partaking in a
birthday treat has now progressed into a weekly demonstration of their cake
making skills. A baking rota has been agreed, which now includes Sonja, our
volunteer coordinator, who thought she ought to join as she’s always there for
the eating bit.
So, now for something completely different as they say, the
Resto Baker Boys as they’ve become known, have allowed us access to three of
their recipes.
The recipe for Mike’s “OutbackDamper” was posted in a previous blog here and if you found the
instructions a bit odd it should be explained that he spent far too long living
in Australia. He does drive a nice restored 1971 MGB though!
John, who drives a lovely old 1955 Oldsmobile 88, gives us
his “Ginger Biscuit” recipe.
400g Plain Flour
100g
Ground Ginger
2oz Butter
1tsp Baking Powder
1tsp Bicarb of Soda
Mix all the ingredients to a dough and shape into biscuits
Bake at gas mark 4 for 10 – 15 minutes
You’ll need to decide how crispy round the edges you want
them and adjust the baking time.
The Resto Baker Boys
with cakes on the bonnet of Roger’s 1934 Morris 10/4
Roger’s contribution is a recipe for “Weetabix Cake”
2 Weetabix crushed
6oz Raisins
6oz Self-Raising Flour
4oz Brown Sugar
½ Pint
Semi-Skimmed Milk
1 Egg
Mix the Weetabix, raisins & milk together and leave to
stand for 2 hours
Mix in the flour, sugar and egg until dough is formed
Grease and line a loaf tin and bake at 160⁰C for 1 – 1 ½ hrs
Leave to cool – turn out – slice – butter – eat!
Why not give one of the recipes a go and tell us what you
think. Remember, Mary Berry had to start somewhere!
