Seasonal Food Ideas for Summer Fairs
The cake stall is always one of the most popular attractions at the summer fair and rightly so. Whether it’s children looking for a way to spend their pocket-money or grandma wondering what to take home to enjoy later with a cup of tea, everyone loves a home-made cake. Small individual cakes especially always go down well.
We’ve recipes for four easy-to-make tray-bakes that are sure to prove popular.
We give the toffee apple a new slant, use up some ripe bananas, and then lighten the load with a dainty macaroon. And for those with a very sweet tooth, we’ve a recipe for some crunchy squares.
Toffee Apple Fingers
- 4 oz plain flour
- ½ teaspoon cinnamon
- 6 oz porridge oats
- 2 oz soft brown sugar
- 3 oz margarine
- 2 tablespoons golden syrup
- 1 eating apple, peeled, cored and grated
- 4 oz butter
- 1 oz caster sugar
- 2 tablespoons golden syrup
- 5 fl oz condensed milk
Preheat the oven to 180 degrees C, gas mark 4. Grease and line the base of a 7” square tin.
Sieve the flour and cinnamon together into a bowl. Stir in the brown sugar and oats. Using your fingertips, rub in the margarine. When you have a crumb mixture stir in the golden syrup and the grated apple. Press the mixture into the tin and bake for about 30 minutes until firm and golden.
To make the toffee, place all the remaining ingredients in a heavy-based saucepan and heat gently, stirring until the sugar dissolves. Bring to the boil and simmer for about 8 minutes until thick and golden. Stir occasionally to prevent burning. Cool slightly then pour over the cooked base. Leave to set before cutting into fingers.
Sticky Fingers
- 2 bananas, ripe
- 4 oz margarine
- 3 oz soft brown sugar
- 2 eggs
- 4 oz self-raising flour
- ½ teaspoon baking powder
- ½ teaspoon mixed spice
- 2 oz walnuts, chopped
- 4 oz soft brown sugar
- 4 fl oz orange juice
Preheat the oven to 190 degrees C, gas mark 5. Grease and base-line a Swiss roll tin. Sieve the flour together with the baking powder and mixed spice.
Cream the margarine and sugar together until light and fluffy. Mash the bananas and beat them into the creamed mixture. Add the beaten eggs a little at a time, beating well. Fold in the flour. Turn into the tin and level. Sprinkle the walnuts over the top. Bake for about 40 minutes or until well risen.
Meanwhile put the orange juice and sugar in a saucepan and heat gently until the sugar melts. Bring to the boil and simmer for about 5 minutes or until it’s thick and syrupy. While still hot, pour it over the baked base. Allow to cool before cutting into fingers.
Strawberry Macaroons
- 4 oz caster sugar
- 5 oz desiccated coconut
- 1 oz ground rice
- 3 eggs
- Home-made strawberry jam
Preheat the oven to 180 degrees C, gas mark 4. Grease and base-line a 7” square tin.
Separate the eggs. Put the yolks into a bowl with sugar, coconut and ground rice. Mix well.
Whisk the egg whites until stiff. Gently fold the coconut mix into the egg whites. Spread half the mixture over the base of the tin and then pipe lines across and down the length of the tin, creating a trellis. Place a small spoonful of strawberry jam in each gap in the trellis and bake for about 30 -35 minutes until golden.
Allow to cool in the tin before cutting into squares.
Crunchy Squares
- 3 oz butter
- 3 oz sugar
- 3 oz black treacle
- 3 oz golden syrup
- 6 oz porridge oats
Preheat the oven to 170 degrees C, gas mark 3. Grease and base-line a Swiss roll tin.
Place the butter, sugar, treacle and syrup in a saucepan and heat gently until the sugar has dissolved. Don’t let it boil!
Remove from the heat and stir in the oats. Mix well and turn into the prepared tin. Bake for about 30 minutes or until firm. Cut into squares before it has cooled completely.
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