This is due to be updated shortly, but in the meantime I will leave you with these recipes.

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Annette Try

13th Feb. 2017

Favourite recipes from Trumps Green WI. - enjoy!
(If you would like to see your recipe here, please do get in contact with us.)

Carrot-Zucchini Cake  - 
4 eggs
340g Sugar (Brown or white)
180ml vegetable oil ( I used sunflower oil)
250g plain four
350g carrot & zucchini (Shredded)  or carrot and apple
15g baking powder (3tsp)
1tsp cinnamon
1tsp ground nutmeg
3/4 tsp ginger
some lemon zests
a pinch of salt

Preheat oven at 175 degrees (350degrees F - gas mark 4)
In a bowl, beat sugar and eggs together until creamy and fluffy.
Add in the lemon zest & oil, making sure it is well blended in.
Using a spoon, stir in the sifted flour, spices, baking powder and salt until combined.
Fold in the shredded carrot and zucchini
Pour the batter into a butter 9" round baking tin
Bake it for about 50 minutes or until the tooth pick comes out clean.
Let the cake cool for 10 minutes before removing it from the tin.
Enjoy it with a cup of tea and  invite a friend or two!

Apricot Fruit Cake
200 g Self Raising Flour                                                        Cooking Time :  2 Hours
Pinch of Salt                                                                        Oven :  160 C, 325 F, Gas Mark 3
100 g Glace Cherries
425 g Can of Apricots
150 g Butter
115 g Caster Sugar
2 Large Eggs
2 Tablespoons Milk
100 g Sultanas
100 g Raisins
100 g Currants
Grease and line a 3lb loaf tin with greased greaseproof paper.
Sieve the salt and flour together.
Halve the cherries.
Drain the apricots and chop fairly small.
Cream the butter and sugar until light and creamy.
Beat in the eggs one at a time, adding a tablespoon of flour with the last one.
Fold in the remaining flour, milk and all the fruit.
Turn into the prepared tin and bake in preheated oven for 2 hours or until cooked. 
Leave to cool in the tin.
Note:  This is a really moist fruit cake and should be kept in the fridge wrapped in foil rather than in a cake tin.  This cake freezes like a dream! 
Now just for you Annette: But I don't mind sharing it!
Sultana Fudge
Small Can Evaporated Milk                                                                   Cooking Time :  About 15 minutes
75 g Butter
450 g Granulated Sugar
150 ml Water
1/4 Teaspoon Vanilla Essence
50 g Sultanas
Butter a shallow 18 cm (7in) square tin.
Put the evaporated milk, sugar, butter and water in a heavy pan, heat slowly until the sugar has dissolved, without boiling.
Boil steadily to 237 degrees F, stirring constantly, or until a small amount forms a soft ball when dropped into cold water.
Remove from heat and add vanilla essence.
Cool slightly and then beat, as the mixture thickens.
Stir in the sultanas as it starts to crystallise on the spoon.
Pour into the tin and leave to set.  When firm, cut into 36 squares.
To Freeze:  Pack in a rigid polythene container, cover, label and freeze.

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page updated 24th January 2017

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