Mabel makes lots of cakes for everybody, even Gary. She used to have her own teashop, where all the teapots wore 'tea-pot hats'.
My stuffing doesn't need cake but all the allotmenteers seem to like Mabel's cakes. Mabel would make you a cake if she could but they wouldn't travel well, so she is giving me her recipes to share:
Jump to: Biscuits, Cakes, Chunteys
Biscuits
Easter Biscuits
Easy to make and tasty any time of the year
Ginger Fairings
This is an old cornish recipe from Mabel's Grandmother. They're easy to make and keep well in an airtight tin.
Honey and Raisin Bars
Quick and easy to make. Will keep up to 10 days in an air tight container
Jam Thumb Biscuits
A lovely way to put your favourite jam into biscuits.
Lavender Biscuits
Makes about 40 and make a nice change to serve to friends. Will keep well in an air tight container
Melting Moments
Soft biscuits, very good for people who find it hard to chew
Treacle Flapjacks
These are Molly's favourite. Mabel thinks that 'butter is best for cakes' although she did tell me you could use margarine, 'but its quite a different taste dear.' You can use any kind of butter - Mabel uses goat's butter because cow's milk doesn't suit Molly.
Cakes
Banana and pecan nut cake
This is dairy free and suitable for vegans. It tastes delicious but needs to be eaten within the week. You can leave out the nuts if you wish.
Christmas Cake
This is an old recipe that Mabel's mother used. It needs to be kept for 2-3 weeks before eating and Mr S says it's best without icing -he thinks that spoils the taste.
Courgette Cake
Moist and very tasty with a cream cheese and lime topping. Keep somewhere cool or in the fridge for up to four days.
Dundee Cake
Duffus's favourite cake. Will keep well for up to two weeks in an air tight tin.
Fruit Loaf
This is like a boiled fruit cake; very quick to make and keeps well for a week.
Orange Date Cake
Dates are very good for you - only Mabel can't remember why exactly.
Pumpkin Muffins
These are simply delicious and full of goodness. Very moist and will keep well in an air tight tin for up to five days - if you can resist them that long.
Rhubarb Cake
Mabel says its best to prepare the topping first and then the actual cake mixture. Once baked it's likes to be to be kept in a cool place and eaten within four days. Gary's assistant really likes this cake because it' 'so moist' and 'blends sweet and sharpness.' Mr Stanford still thinks rhubarb is best in chutney.
Rock Buns
Easy to do and children like making and eating them.
Strawberry Cake
This is a Victoria Sandwich with a filling of fresh strawberries. Mabel says it is very nice for a picnic.
Sultana and Orange Cake
A nice moist cake that goes well with a cup of tea on a winter's afternoon
Vegan Fruit Cake
Moist and rich in goodness although needs to be eaten within a week of baking.
Chunteys
Beetroot Chutney
This is Mr Stanford's grand-dad's recipe; great with cheese
Mr Stanfod's Uncooked Rhubarb Chutney
After making, you have to wait three months before you can start eating. The recipe makes 9 1lb jars and will keep well for up to a year.
Plum & Apple Chutney
This is Mabel's favourite; a light bodied but full favoured old fashioned English chutney
Runner Bean Relish
Don't be put off by the idea of eating cold runner beans - this relish is delicious!