Tammy Norie’s Recipes

These are the first of Judith´s recipes.

I can personally recommend them.

Cherry Almond Walnut Cake

8oz (or 250g) Self Raising Flour

8oz (or 250g) Golden caster Sugar

8oz (or 250g) Margarine

4oz (or 125g) Ground Almonds

Glace Cherries chopped


3 large Eggs

1/2 tsp Almond Essence

Cream sugar,  margarine and essence.

Add eggs, then flour, followed by cherries and nuts.

Alternatively, mix in a food processor.

Bake at 150° C, Gas mark 3/4

                                                                    Tammy Norie  14 February 2008

Cherry Almond Slices

6oz (or 190g) Plain Flour

1 1/2 tablespoons Icing Sugar

2oz  (or 65g)Margarine

Mix to the consistency of breadcrumbs

Then line a Swiss roll tin with the mixture


6oz (or 190g) Caster Sugar

2 Large Eggs

4oz (or 125g) Ground Almonds

Chopped Glace Cherries

1 tsp Almond Essence

Mix together and pour over base

Dot with Cherries

Bake at 150° C, Gas mark 3/4 until Golden

                                                                            Tammy Norie  14 February 2008

Christmas Cake

10 oz  Self Raising Flour

10 oz  Margarine or Butter

10 oz  Light Muscovado Sugar

4 oz  Ground Almonds

1 lb 6 oz Dried Mixed Fruit

1/2 tsp Mixed Spice

1 teaspoon Malt Vinegar

5 large Eggs

1/2  cup Rum or Milk

1/2 tsp Almond Essence

Cream margarine and sugar and beat in eggs one at a time

Mix fruit into flour and almonds.

Add flour and fruit mix gently.

Add vinegar and essence, then mix to a smooth consistency with the rum

Bake in a greased, lined 7” or 8 “ square cake tin at 100 to 120° C, Gas mark 1

Until firm to touch

Tammy Norie     14 February 2008

Ginger Biscuits

6 oz   Self Raising Flour

4 oz   Margarine

3 oz   Caster Sugar

1 level tablespoon Golden Syrup

1/4 teaspoon   Bicarbonate of Soda

1 teaspoon Ground Ginger

Cream margarine, syrup  and sugar, then add dry ingredients, or place all in a food processor and mix to a stiff paste.

Roll a teaspoonful into balls, place on a baking sheet and press the middle down.

Bake  for 12-15 minutes at 180° C, Gas mark 4-5, but watch them as they burn easily.

                                                                            Tammy Norie  14 February 2008

Chocolate Cake

7 oz   Self Raising Flour

4 oz   Margarine

8 oz   Caster Sugar

2 Tablespoons Cocoa

2 Eggs

5 Tablespoons Evaporated Milk

5 Tablespoons Water

1 Teaspoon Vanilla Essence

Mix together

Bake at 150° C, Gas Mark 3-4 until springy on top.

Sandwich with Chocolate Buttercream  and Jam.

Decorate top with melted Chocolate or Chocolate Icing

Tammy Norie     14 February 2008


2 lbs Pickling Onions

2 Cauliflowers

1 Marrow (or 7 Courgettes)

2 lbs Sugar

1/4 lb Mustard Powder

1/2 oz Turmeric

4 pts Malt Vinegar

1 Large Cup Plain Flour

Peel Onions and cut up Cauliflower and Marrow into small pieces.

Place in salt water and leave overnight.

Bring to the boil in the brine, then strain.

Mix flour, mustard and turmeric to a paste with some of the vinegar.

Add rest of vinegar to the vegetables and heat, carefully adding flour mixture, stirring all the time.

Boil for 2 minutes or until it begins to thicken.

Cool for a while, then put into jars.

Tammy Norie      14 February 2008

Feedback : Contact Tammy Norie at judith.a.kay@me.com