Super Secret Online Cooking Society !

- 100g plain flour
- 2 large eggs
- 1 tbsp caster sugar
- 250ml milk
- 2 tbsp melted butter, cooled
- a knob of butter, for frying

(1) Sift the flour into a bowl with a pinch of salt and make a well in the centre. In another bowl, whisk the eggs with the sugar, milk and melted butter, to combine, then pour into the well. Using an electric hand whisk (or balloon whisk), whisk the liquid into the flour until you have a smooth batter.

(2) To cook the pancakes, heat a teaspoon or so of butter in a small frying pan until hot and foaming, a 16-18cm pan is ideal. Add 2-3 tablespoons of batter for each pancake, swirling it around the pan as you add it. The batter should make 10-12 pancakes in total.

(3) Cook each pancake for 3-4 minutes, then flip over for a final minute on the other side. As the pancakes are ready, layer them between sheets of nonstick baking paper. Serve with your favourite fillings or toppings.

(4) If you're making pancakes for a savoury dish simply omit the caster sugar

- 150g plain flour
- 300ml semi skimmed milk
- 2 medium eggs
- 1½ tbsp olive oil

(1) Sift the flour into a large bowl and make a well in the centre. Crack the eggs into the well and whisk, drawing in the flour from the sides of the bowl. Gradually add the milk and continue whisking, until you have a smooth batter. Leave to stand for 30 mins.

(2) Meanwhile, line a baking tray with nonstick baking paper. Preheat the oven to gas 1/4, 110°C, 90°C fan.

(3) Brush a 20cm frying pan with a little oil and warm on the hob, over medium heat. Add a tbsp of the batter to the pan, tipping gently until it coats the base in a thin layer. Cook for 1-2 mins, or until golden, then carefully flip the pancake over and cook the underside for 1 min more.

(4) Transfer to the prepared baking tray and keep warm in the oven. Repeat to make 12 pancakes, adding a little more oil to the pan before each addition.

- 450g self raising flour
- 4 eggs beaten
- 1 tsp cinnamon
- half a box of mixed spice
- 1 glass of rum (you choose the glass!)
- 50g chopped almonds
- 350g mixed dried fruit
- 350g brown sugar
- 50g flaked almonds
- 225g butter
- 50g lard (I usually make this measurement up with extra butter)
- 50g glace cherries (i usually add a few more as we all like them)
- 1 bottle of almond essence
- 250ml stout

(1) Mix together all the dry ingredients except the sugar
(2) Rub the fat into the dry ingredients
(3) Rub in the sugar
(4) Rub in the cherries, breaking them up as you go
(5) Stir in the mixed fruit (these can be soaked over night but not essential)
(6) Add the bottle of almond essence
(7) Mix in the rum
(8) Add the chopped and flaked almonds
(9) Mix in the beaten egg
(10) Pour the beer into the bowl that you used to beat the eggs and swish around before pouring into the cake mix
(11) Pour mix into a greased and lined tin - it will be very wet. we use a loose bottom round tin, about 25cm diameter with deep sides. if a larger tin so cake not as deep you may have to adjust cooking times slightly
(12) Bake at 150 degrees C for 1 hour, then 100 - 110 degrees C for 2 hours, then 50 - 90degrees C for half an hour
(13) If you are worried that cake is drying cover with news paper or damp tea towel part way through baking
(14) allow to cool then wrap with grease proof paper and then layer of tin foil.
(15) Keep somewhere cool and dark until christmas.

200 gr Rama
4 Eier
165gr Zucker
1 Päckchen Vanillezucker
2 EL Rum oder ein Fläschchen Rumaroma
350g Mehl
1/2 Päckchen Backpulver
1 Tasse Wasser

(1) Rama cremig schlagen
(2) Eier, Zucker und Vanillezucker, Rum(aroma) dazu mixen
(3) Mehl, Backpulver, Wasser (nach Bedarf mehr) dazu geben, verrühren

für 25 Stk

400g Butter
200g Zucker
8 Eier

schaumig schlagen

500g Mehl
4 gehäufte Teelöffel Backpulver
4 Vanillezucker
Rumaroma
375ml lauwarme Milch