Rich milk loaf

Banana loaf

Welsh griddle cakes


Nickel free flour


Nickel free icing sugar













Plain flour is fine to use, but does nothing for your cakes and biscuits. I have fooled around to try to find a nice raising agent for cakes as I'm unable to use baking powder now.

What I have found to raise my cakes the way I like them, is to add to 8oz plain flour, - 2 teaspoon of Cream of Tartar and 1 teaspoon of Sodium Bicarbonate. 
I then put the flour mixture through the sieve 3 times to make sure I have mixed it together enough. This is put into an airtight container which makes it easier to weigh out when you don't need the full 8 oz.

For BAKING POWDER put the cream of tartar with the sodium bicarb in a separate container.


I have found how to make icing sugar and thought I'd pass it on. I began by getting ordinary sugar and using my mortar and pestle I pounded it a little bit, about 2 mins and the sugar became caster sugar. Handy when you run out after deciding to make your nickel free cake. I use the marble board and rolling pin now.

Further pounding turns it into a fine powder. Of course icing sugar isn't just powdered sugar, it also has that commercial ingredient Tricalcium Phrosphate. What's that?
That is something found in paint to make it whiter.
Added to milk when the system has finished messing with it to make it look like white milk.
Used as a teeth whitener
Added to cereals

The icing sugar I made is not as white is the commercial icing sugar. So what did I use as an alternate to that chemical? For every cup of icing powder I added 2 tablespoons of corn starch. The corn starch comes from the corn kernels, not the maize flour. It is not corn flour.
I bought a rather large pack from Ebay as I also use it in home made gravy also. I am finding it binds more foods than I realised.

The added corn starch helps the icing sugar clag together for butter icing and roll out icing. There was no added taste from the corn starch and the home made icing sugar will last quite a while if kept in an airtight container.




For my bread making, I use a lot so I order a block of bread yeast off the internet, as none of my local shops have enough yeast for me and I find a big difference between the dried all purpose yeast and the fresh - even when it's frozen!  I take the yeast out the freezer the day I'm going to use it.  It can be kept in the freezer up to a year, but mine has never lasted that long yet.

25g             1oz fresh yeast

250ml            8fl oz warm milk

25-mg vitamin C tablet

450g            1lb strong white flour

1 teaspoon salt

1 teaspoon caster sugar

50g             2oz butter

1 standard egg

Prepare the yeast liquid

Blend the fresh yeast in the warm milk.  Add the vitamin C tablet and stir until dissolved.  

Put the flour, salt and sugar in a large bowl and rub in the fat.  Add the yeast liquid and the lightly beaten egg to the dry ingredients and mix to form a firm dough, adding extra flour if it is too sticky to handle.

Turn the dough onto a lightly floured surface and kneed until smooth and elastic.  It will take about 10 min.

Shape the dough into a ball and place inside a large oiled polythene bag.  Cover and leave to rest until double in size

Turn out the dough and either shape into the pan size or divide into individual amounts and lightly knead then roll into balls, plaits or twists.  Leave to rise.

Bake the loaf for 45 mins       450F  Gas 8  230C

Buns for 15 20 mins   230C  Gas 8  450F

Twist or plait 15 20 mins   450F  Gas 8  230C




8 oz nickel free self raising flour
4oz softened butter - I place my bowl over a pan of hot water
4oz light brown sugar
2 eggs
1 lb banana's, mashed
1 tablespoon demerara sugar

Heat the oven to 180C/350F/Gas 4. Grease a 2lb loaf tin, lining the base with greaseproof paper and then greasing it.
Beat the butter and light brown sugar until pale and fluffy, then beat in the egg - adding a little flour so it doesn't curdle.
Beat in the banana's
Fold in the remaining flour and spoon the mixture into the prepared tin. Level the surface and then sprinkle the demerara sugar over the top.
Bake in the oven for 1-1 1/4 hours or until firm to the touch.
Cool the loaf for a minute then run a knife around the sides to loosen it. Turn out of the tin and peel off the lining paper.

This loaf can be frozen for up to 6 months, but will keep fresh for 3-4 days in an airtight container




8oz plain flour
1 teaspoon of home made baking powder
2 oz butter
2 oz lard
3oz caster sugar
I egg beaten
2-3 tablespoons of milk - only if needed

Sift the flour and baking powder into a bowl. Cut up the butter and lard into the bowl and rub in til it looks like breadcrumbs.
Turn the heat on for the griddle/ trivet. (I had my gas on medium)
Mix in the sugar. Add the beaten egg and check to see if you need any milk or not. If you do add a little at a time until the mixture is a stiff dough.
Roll out on a floured bench to 1/4 inch thick. Using a 3 inch cutter, cut out the cakes.
Carefully place your cakes on the trivet until each side is golden brown, this could take about 4 mins each side.
Take off and place on a rack to cool.

I had mine with clotted cream and home made jam mmmm,




12 1/2oz nickel free self raising flour
1 teaspoon nickel free baking powder
1/4 teaspoon salt
3oz butter
3 tablespoon caster sugar
175ml buttermilk or milk and a spoonful of lemon juice

Put the oven on 200C /400F / Gas 6.
Place flour, baking powder, salt and butter into a bowl and rub together. Mix in the sugar. Add the buttermilk - which I don't like, so I mix a teaspoon of lemon juice with milk; to form a dough
Roll out the dough onto a floured surface and cut into rounds with a cookie cutter. I left them 3/4 of an inch thick

Before rolling out a portion of the dough I added sultana's for my guest as I can't have sultana's.

Place on a greased baking tray and put into the oven. Cook for 20mins or until the scones are ready. Protect yourself from the heat.

Leave to cool if you can and store as soon as cold. These scones stay moist longer than the ordinary scones if kept in a tight fitting container.

Guess what I had for breakfast, warm scones with butter and home made jam - a wonderful way to start the day




I love crumpets, with butter and jam. So I thought it's time to make them again after so many years.

12oz strong white flour
1 1/2 teaspoon dried yeast
1 teaspoon caster sugar
12 fluid oz warm water
1/2 teaspoon bicarbonate of soda
2 teaspoons of salt
1/4 pint of milk

Blend the flour, yeast and warm water together in a large mixing bowl. Cover and set aside until very light and frothy. This could take an hour in a warm place.
Warm the milk and add the bicarbonate of soda and salt. Stir them together. Then add to the flour mix, use more milk if you need to for a runny batter. Cover again and set aside until it's frothy, This could take a further 30 mins or more.
Heat a lightly greased griddle, skillet or heavy fry pan until hot. Place the greased rings on the surface and add about 2 tablespoons of mixture into each ring. For a nice change why not make different shapes, you can do this by using larger metal cookie cutters.
Fry the crumpets until there are bubbles broken on the surface of the crumpet and no 'wet' patches are left. This could take about 10 mins or more.
Remove the ring and turn over the crumpets, but only cook them for a short time as you are only browning the top, maybe 2 or 3 mins. Repeat until you use up all the mixture.

Butter, jam, eat and enjoy.





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