To raise money for Macmillian Cancer support. This September University of Stirling’s archives has realised some delicious old fashioned bakes. From a cookery book written in 1988.
The book that goes by the name of Teatime at Airthrey was written to raise money for the Airthrey Gardens Group over 30 years ago. Here are a handful of some of special baking recipes this book has been hiding from us!
Head over to @unistirarchives on Facebook for more information on the recipe book as well as information on how to donate to Macmillian Cancer Support
Cup of tea cake
Recipe by Mrs M. Hall (Matilda Mitchell)
Ingredients
- 8 oz. self-raising flour
- 12 oz. mixed dried fruit
- 1 large breakfast cup of tea
- 4 oz. sugar
- 4 oz margarine
Step 1: Boil the fruit in the tea for three minutes. Take off heat and add margarine. When it has all melted tip into bowl with the sugar and flour.
Step 2: Once all the ingredients have been mixed together poor them into a well greased baking tin. Cook the mix in the oven for one hour at gas no. 4 (160° on a fan oven). And then cook for half an hour at gas no. 3 (150° on a fan oven). To check it is cooked, pierce the cake down the middle with a fork. If it comes out clean then it is ready to eat.
Tip: The recipe states that this cake is perfect for anyone who doesn’t eat dairy, meaning it is completely vegan. It can also be kept up to six weeks if stored in a cake tin.
Chocolate orange drizzle cake
Recipe by Mrs Nina Cockerill
Ingredients
- 6 oz. soft margarine
- 6 oz. caster sugar
- 2 tbsp cold milk
- Juice of 2 oranges
- 4 oz. chocolate
- 3 eggs
- 6 oz. self-raising flour
- Grated rind of 2 oranges
- 4 oz. sugar
- ½ oz. of butter
Step 1: Cream together the margarine and caster sugar. Then beat the eggs one at a time.
Step 2: Fold in flour, add cold milk and grated orange rinds. Once everything has been mixed together put mix in a loaf tin and bake for one hour at 350°F.
Step 3: Allow the cake to cool. Then make holes in the cake with a small needle. Mix together the orange juice and sugar. Then pour into holes in the cake. Melt the chocolate and butter together and pour over the top of the cake.
Baked cheesecake
Recipe by Mrs Helen Roberts
Ingredients
Base :
- 4 oz. margarine
- 2 egg yolks
- Grated rind of a lemon
- 2 tbsp of caster sugar
- 1 cup of self-raising flour
- Few drops of vanilla essence
Filling:
- 1lb. soft cheese
- 1 egg (whole)
- 1 egg yolk
- ¼ cup milk
- ¾ cup of caster sugar
- 1 tbsp. vanilla essence
- 1 cup sour cream
- 2 tbsp self raising flour
Topping:
- 1 cup sour cream
- ½ tbsp vanilla essence
- 3 tbsp caster sugar
Step 1: Mix the ingredients for base together. Roll out and line an eight inch flan dish. Put in fridge to harden.
Step 2: Mix all ingredients for filling together. Then pour into flan dish on top of the base. Bake at 350° F for 45 minutes.
Step 3: Mix ingredients for topping together. Then 15 minutes before the cake is ready, spread mixture over the top of the cheesecake.
Shortbread
Recipe by Lady Wheatley
Ingredients
- ½ lb. butter
- 1 cup cornflour
- 1 cup icing sugar
- 2 cups plain flour
Step 1: Soften the butter. Then with a fork mix the icing sugar, cornflour and plain flour.
Step 2: Evenlyspread mix on a baking tray, and cook at a moderate heat for 40 minutes (I would recommend a heat of between 170°-190° on a fan oven). Make sure you keep checking on them during the baking time so that they don’t burn.
Step 3: Take out the oven and allow to cool. Once the shortbread has cooled let cut the into fingers or squares and sprinkle some caster sugar on top.
Tiffin
Recipe by Mrs Marion Bomont
Ingredients
- ½ lb. broken tea biscuits
- 2 oz. cooking chocolate
- 4 oz. margarine
- 2oz. sugar
- 1 egg
Step 1: Melt the margarine and sugar in a large pan gently over aa low heat. Add well beaten egg and boil for two to three minutes stirring all the time.
Step 2: Remove from heat and add chocolate, stir till melted. Then add biscuit crumbs.
Step 3: Press down the mixture into a square tin and cover with more melted chocolate if you have any spare. Leave it to cool before cutting .
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