Helen’s Favourite Recipes from the Kitchen at Dovewood
I am often asked for several of my recipes so I am including pages from my Cook Book here for you to try!
Helen’s Flapjack Recipe
8oz Rolled Oats
3oz Golden Granulated sugar
3 1/2 oz of Golden Syrup
1 oz Sunflower Seeds
1/2 oz Sesame Seeds
Choc Chips (optional)
Melt the butter, syrup and sugar in a saucepan. Measure out the remaining ingredients into a large mixing bowl. Pour in the Butter mixture and lightly stir to combine. Tip the mixture into a lined 8×8″ tin and place in oven for 20-25 mins at 150oC . My husband likes chocolate on his Flapjack so I sprinkle Choc Chips over the top before baking, Allow the Flapjack to cool before cutting into 16 pieces.
Yummy Chocolate Cake
6 oz Butter
6 oz Sugar (Billingtons unrefined granulated)
3 Eggs Medium or large
5 oz Self Raising flour
1 oz Green and Blacks Cocoa powder
2 oz chocolate drops/polka dots (Optional)
Cream the butter and sugar together, then beat in the eggs one by one. Add the sifted flour and Cocoa powder and mix it in (high speed in a food processor). Stir in the Chocolate drops if required. Spoon mixture into a greased and lined 2lb Loaf tin. Cook for 30-40 minutes on the middle shelf of the oven at 170oC.
Butter Cream Filling
3 oz Butter
5 oz Icing Sugar (sifted)
1 oz Cocoa powder (sifted)
Cream the butter until it looks fluffy then gradually beat in the Icing sugar and Cocoa until it is well mixed and soft.
Split the cake in half and spread the filling gently across the lower half of the cake. Re-assemble the Cake.
Chocolate Fudge Topping
1 oz Butter
4 oz Icing Sugar (sifted)
1 tablespoon Cocoa powder
1 tablespoon Water
Melt the butter in a saucepan, stir in the Icing sugar and cocoa, add the water. When thoroughly mixed, spread over the top of the cake.