Baked Alaska
Angela's Onion Bhajis
Baked Onion Soup With Gruyere Cheese And Madeira
Boeuf Bourguignonne
Bolognese Sauce
Brown Chicken Fricasse
Carrot & Corriander Soup
Chicken & Mango Balti
Chicken Chasseur
Chicken Basque
Chili con Carne
Clam Chowder #1
Chowder #2
Cloutie Dumpling
Diana's Cheese Fondue
Katherine's Chicken with Leek & Pancetta
Katherine's Lemon Curd
Katherines Sausage & Pasta Gratin
Key Lime Pie
Lemon Cake
Pat's Pavlova
Pot Roast Lamb with Rosemary
Spanish Omelette
Victoria Sandwich
  Lemon Cake


4oz margarine
6oz Caster Sugar
6oz Self Raising Flour
2 large eggs
4 tablespoons milk
3 tablespoons icing sugar
grated rind and juice of 1 lemon


1. Cream margarine and sugar.
2. Add the eggs one at a time and beat until creamy.
3. Add milk and grated lemon rind.
4.Gently fold in the self raising flour until all the flour is incorporated.
5. Put the mixture in a 2lb greased and lined loaf tim or deep cake tin. (one with a removable base is best)
6. Bake in a pre-heated oven at 190ºC for 50 minutes.
7. Remove cake from oven a place on a cooling rack - DO NOT REMOVE FROM TIN!
8. Prick the cake all ove using a skewer about 1" down.
9. Warm the icing sugar with the juice of the lemon and pour over the cake
10. Sprinkle with caster sugar and turn out when cool.