Posts by: OHJAC

Caroline’s Ginger Cake with Lemon Icing

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Oven 325 F / 170 C / Gas 3

  • Grease & Line tin 15 in x 11.5 in
  • Cream together 6 oz Butter or Marg. and 6 oz Caster Sugar
  • ADD 3 beaten eggs 
  • ADD 2 tbsp ginger syrup
  • ADD 1tbsp black treacle 
  • ADD 8 oz S R flour 
  • ADD 2 tsps ground ginger
  • ADD 1 tbsp ground almond
  • ADD 2 tbsp milk
  • ADD 5 chopped stem ginger
  • Pour into tin and cook 40 – 50 minutes


  • 8oz icing sugar / lemon juice

Ships Biscuits

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From Recipe Stone, King William Yard, Sutton, Plymouth


  • To 1 lb medium coarse stone ground wholemeal flour. 
  • Add 1/4 oz salt and water to make a stiff dough 
  • Leave for 1/2 hour then roll out thickly 
  • Divide into 5 or 7 biscuits 
  • Bake in a hot oven (420 F) 215 C GAS MARK 7 for 30 minutes 

Eat without weevils

Liz’s Lemon Tart

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For the pastry

  • 200g plain flour
  • 125g butter

For the filling

  • 200g icing sugar
  • 100g ground almonds
  • 3 lemons rind & juice
  • 125g butter
  • 3 eggs


  2. To make the pastry, place the flour & chopped butter into a food processor with the blade attachment & process until the mixture resembles fine breadcrumbs.
  3. Pour the mixture into a 28 cm fluted flan tin with a removable bottom.
  4. Spread the mixture evenly & with your thumbs gently press the pastry into the sides of the tin making sure you get as much of a right angle as possible, then press the rest of the pastry firmly onto the bottom of the flan tin to line the whole base.
  5. To make the filling place all the filling ingredients into the food processor with the blade attachment & process until smooth.
  6. Put the uncooked pastry base on a baking sheet in the oven & bake for 5 mins.
  7. Pout the filling into the pastry case and place back in the oven.
  8. Bake for 25 – 30 mins until lightly golden in colour.

You can make this tart up to a day in advance. Don’t use it before 4 hours from the time it has cooked, as it really needs to cool & set a bit before being removed from the tin.

To serve, dust with icing sugar &, if you want, strawberry halves look nice placed around the edge of the tart.

Serves 8 – 10

OH-Lemon Drizzle Cake

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4oz soft margarine

4oz castor sugar

5oz self raising flour

2 eggs

2 tablespoons lemon curd

1 lemon grated

1lb loaf tin


Put the margarine, sugar, flour, lemon rind, lemon curd and eggs into a mixing bowl

Mix for 2 to 3 minutes until smooth

Place into a tin and cook for ¾ to 1 hour at Gas Mark 3/170 C

Heat together juice of lemon with 2 tablespoons of sugar until it forms syrup. Brush over the cake while it is still warm

Serve / eat with friends after a gentle walk in light shower

Warning: Must not be consumed in heavy rain

Rosemary’s OH-flap-JAC

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  • 4oz Margarine
  • 4oz Syrup
  • 3oz Self Raising Flour
  • 8oz Oats


  • Cook in an 8 inch square tin greased
  • Melt margarine and syrup, add flour and oats
  • Cook at 160 C for 30 minutes