Good old fashioned recipes are a firm family favourite in my home. I have many cookbooks as I’m sure you have too but how many of them do you use? Whilst I have a few that have family recipes that i use, there is one cookbook that is very dog eared mainly because it’s my go-to book for family recipes. I wasn’t surprised to find that other friends confirmed that they too have the same book and love it too.
Whilst home cooking has evolved over the years we still love to cook old-time classics. The book I’m referring to is the Be- Ro cookbook and my copy was passed on by my mum who clearly after 50 years of cooking no longer needs to refer to this!
I have fond childhood memories of cooking with my mum as a child and I regret that I have not been able to do this with my children. Whilst I feel this is a shame due to work and life commitments i don’t feel it will impact their childhood experience. They do enjoy it though when i cook one of their favourites.
One of my all-time Be-Ro classics is loved by my children and I think that your family might enjoy this too.
100g margarine (4oz )
100 g caster sugar (4oz)
100g Self raising flour (4oz)
Method for cakes
- Cream margarine and sugar until light and fluffy.
- Beat in the eggs , one at a time. Adding a little flour with each.
- Half fill paper cases with the mixture.
- Bake at 190 degrees c 375 degrees f Gas mark 5 for about 20 mins, until firm.
- When cold, cut a small circle in the top and slice this in half to create the wings.
- Fill with butter cream – see recipe below and arrange wings on top. Followed by a dusting of icing sugar.
Ingredients’ for Butter cream icing
50g butter or margarine
100g sieved icing sugar
drop of flavouring or colouring as required.
Method for Butter cream icing
- cream fat, gradually adding icing sugar and cream together
- Add flavouring and colouring – suggestions could be – few drops of Vanilla essence, almond essence, 1tsp orange or lemon juice, 24g melted chocolate.
- Fill top of butterfly cake with a small amount of butter cream icing.