| HERON
FOODS RICH, DARK CHRISTMAS CAKE |
HERON
FOODS LIGHT, MOIST CHRISTMAS CAKE |
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This is a gluten free rich, dark Christmas cake.
INGREDIENTS:
- 450g CURRANTS
- 174g SULTANAS
- 50g RINSED & CHOPPED GLACE CHERRIES
- 50g MIXED CANDIED PEEL - CHOPPED
- 3 TABLESPOONS BRANDY
- 225g HERON GLUTEN FREE FLOUR OR HERON WHEAT FREE BREAD
& CAKE MIX
- ¼ TSP SALT
- ¼ TSP GRATED NUTMEG
- ½ TSP MIXED SPICE
- 225g UNSALTED BUTTER
- 225g DARK BROWN SUGAR
- 4 FREE RANGE EGGS
- 50g ALMONDS WITH SKIN AND CHOPPED
- 1 DESSERTSPOON BLACK TREACLE
- GRATED ZEST OF 1 ORANGE
- GRATED ZEST OF 1 LEMON
- ¼ TSP SALT
METHOD:
- THE NIGHT BEFORE YOU WANT TO BAKE YOUR CAKE, PUT ALL YOUR
FRUIT INTO A BOWL, AND POUR OVER THE BRANDY. STIR, COVER
AND LEAVE TO SOAK OVERNIGHT.
- YOU WILL NEED A 20cm (8") ROUND TIN, GREASED AND
LINED WITH A DOUBLE LAYER OF GREASEPROOF PAPER. YOU WILL
ALSO NEED TO PROTECT YOUR CAKE WITH A BAND OF BROWN PAPER
TIED AROUND THE OUTSIDE OF THE TIN.
- PREHEAT YOUR OVEN TO 140'C (275'F OR GAS MARK 1).
- MEASURE OUT ALL YOUR INGREDIENTS. (WARM THE TREACLE TO
MAKE IT EASIER TO POUR).
- WHISK THE BUTTER AND SUGAR, UNTIL LIGHT AND FLUFFY; IN
A SEPARATE BOWL WHISK THE EGGS UNTIL DOUBLE IN VOLUME. ADD
THE EGGS GRADUALLY TO THE MIX GIVING IT A GOOD BEATING WHEN
ALL THE EGG IS WHISKED IN.
- MIX THE SALT AND SPICES INTO THE HERON FLOUR AND FOLD
INTO THE CAKE MIX, NOW FOLD IN ALL THE FRUIT, NUTS AND PEEL.
- TRANSFER THE MIXTURE TO YOUR PREPARED TIN, SMOOTHING OVER
THE TOP. COVER THE TOP OF THE CAKE WITH A DOUBLE LAYER OF
GREASEPROOF PAPER WITH A SMALL HOLE CUT IN THE CENTRE TO
ALLOW THE STEAM TO ESCAPE.
- BAKE ON THE LOWEST SHELF OF YOUR OVEN FOR 4½-4¾
HOURS.
- DON'T EVEN LOOK AT IT UNTIL IT HAS HAD 4 HOURS, THEN TEST
WITH A SHARP KNIFE, IF THE KNIFE COMES OUT CLEAN YOUR CAKE
IS DONE.
- LEAVE IN THE TIN TO COOL, THEN TURN OUT TO A COOLING RACK.
- WHEN COLD REMOVE ALL PAPER AND STORE, DOUBLE WRAPPED IN
GREASEPROOF PAPER, IN AN AIRTIGHT TIN.
- YOU CAN FEED PERIODICALLY WITH A LITTLE MORE BRANDY UNTIL
TIME TO MARZIPAN AND ICE YOUR CAKE.

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This is a gluten free light moist Christmas cake you can
bake as an alternative to a dark rich one. Absolutely delicious.
INGREDIENTS:
- 225g SULTANAS
- 110g DRIED CHOPPED APRICOTS
- 3 TABLESPOONS BRANDY
- 110g CHOPPED PECAN NUTS
- 110g CHOPPED GLACE PINEAPPLES
- 175g CHOPPED GLACE CHERRIES - RED, GREEN & YELLOW
- 110g MIXED CANDIED PEEL - CHOPPED SMALL
- 50g CHOPPED ANGELICA
- 50g CHOPPED CRYSTALLISED GINGER
- GRATED ZEST OF 1 MEDIUM ORANGE
- GRATED ZEST OF 1 MEDIUM LEMON
- 225g UNSALTED BUTTER
- 225g CASTER SUGAR
- 4 FREE RANGE EGGS
- 50g GROUND ALMONDS
- 225g HERON GLUTEN FREE FLOUR OR HERON WHEAT FREE BREAD
& CAKE MIX
METHOD:
- THE NIGHT BEFORE YOU WANT TO MAKE YOUR CAKE, PUT THE SULTANAS
AND APRICOTS IN A BOWL, AND POUR OVER THE BRANDY. STIR,
COVER AND LEAVE TO SOAK OVERNIGHT.
- YOU WILL NEED A 20cm (8") ROUND TIN, GREASED AND
LINED WITH A DOUBLE LAYER OF GREASEPROOF PAPER. YOU WILL
ALSO NEED TO PROTECT YOUR CAKE WITH A BAND OF BROWN PAPER
TIED AROUND THE OUTSIDE OF THE TIN.
- PREHEAT YOUR OVEN TO 170'C (325'F OR GAS MARK 3).
- CHOP THE REST OF THE FRUIT & NUTS AND GRATE THE LEMON
& ORANGE, ADD TO THE APRICOTS AND SULTANAS. CHECK THAT
YOU HAVE ALL YOUR INGREDIENTS.
- PUT THE BUTTER AND SUGAR IN A MIXING BOWL AND WHISK UNTIL
LIGHT AND FLUFFY, WHISK THE EGGS UNTIL DOUBLE IN VOLUME.
BEAT THE EGGS IN GRADUALLY MAKING SURE THAT YOU GIVE THEM
A GOOD BEATING AT THE END.
- WHEN THE EGGS ARE WHISKED IN, LIGHTLY STIR IN THE HERON
FLOUR AND THE SALT FOLLOWED BY THE GROUND ALMONDS, THEN
ALL THE FRUIT, NUTS & PEEL.
- TRANSFER THE MIXTURE TO THE PREPARED LINED AND GREASED
20cm (8") ROUND TIN.
- SMOOTH THE MIXTURE INTO THE TIN AND PLACE IN THE CENTRE
OF THE OVEN. BAKE FOR 1 HOUR, THEN REDUCE THE OVEN TO 150'C
(300'f OR GAS MARK 2), COVER THE CAKE WITH A DOUBLE LAYER
OF GREASEPROOF PAPER AND BAKE FOR A FURTHER 2 HOURS UNTIL
A SHARP KNIFE INSERTED INTO THE CAKE COMES OUT CLEAN.
- LEAVE IN THE TIN TO COOL, THEN TURN OUT AND REMOVE ALL
THE PAPER. WHEN THE CAKE IS COLD WRAP IN A DOUBLE LAYER
OF GREASEPROOF PAPER AND STORE IN AN AIRTIGHT TIN. YOU CAN
THEN MARZIPAN AND ICE THE CAKE AS YOU WOULD ANY OTHER CHRISTMAS
CAKE.

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| HERON
FOODS TEA BRACK |
HERON
FOODS ALMOND & APRICOT CAKE |
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INGREDIENTS:
- 125g BUTTER
- 250g HERON GLUTEN FREE FLOUR
- 1 TSP GLUTEN FREE BACKING POWDER
- 60g DEMERARA SUGAR
- 180g SULTANAS
- 2 FREE RANGE EGGS
- ¼ LITRE COLD TEA
METHOD:
- SOAK THE SULTANAS AND THE SUGAR IN STRONG TEA OVERNIGHT.
- PUT THE BUTTER, FLOUR AND BAKING POWDER INTO A MIXING
BOWL.
- RUB THE BUTTER INTO THE FLOUR UNTIL THE MIXTURE RESEMBLES
BREADCRUMBS.
- ADD THE EGGS AND THE LIQUID AND MIX WELL.
- GREASE AND LINE A 450g LOAF TIN, SCOOP THE MIXTURE IN.
- SET OVEN TO 200'C/400'F/GAS MARK 7.
- WHEN YOU PUT YOUR BRACK IN, TURN THE OVEN DOWN IMMEDIATELY
TO 175'C/350'F/GAS MARK 4.
- BAKE IN THE CENTRE OF THE OVEN FOR 50 MINUTES, THEN LOWER
THE TEMPERATURE TO 150'C/300'F/GAS MARK 2 AND BAKE FOR A
FURTHER 30 MINUTES (YOU MAY WANT TO COVER THE BRACK WITH
A SHEET OF GREASEPROOF PAPER AT THIS STAGE TO PREVENT IT
GETTING TOO BROWN).
- INSERT A SHARP KNIFE INTO THE LOAF. IF IT COMES OUT CLEAN
YOUR LOAF IS BAKED.
- LEAVE TO COOL BEFORE TURNING OUT ONTO A COOLING TRAY.
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INGREDIENTS:
- 180g DRIED APRICOTS
- 250ml MILK
- FLAKED ALMONDS - TO SPRINKLE
- 125g HERON GLUTEN FREE FLOUR
- 125g GROUND ALMONDS
- 1 TSP GLUTEN FREE BACKING POWDER
- 125g BUTTER
- 60g CANE SUGAR
- 1 TSP ALMOND ESSENCE
- 1 FREE RANGE EGG
METHOD:
- CHOP THE APRICOTS, PUT THEM IN A BOWL, POUR OVER THE MILK
(COWS, GOATS OR SOYA). LEAVE TO SOAK OVERNIGHT.
- SPRINKLE THE FLAKED ALMONDS ON TO THE BACKING TRAY AND
PUT IN A HOT OVEN (225'C/425'F/GAS MARK 7) FOR ABOUT 8 MINUTES
OR UNTIL THE ALMONDS BEGIN TO BROWN. SET ASIDE.
- REDUCE THE OVEN TEMPERATURE TO 25'C/165'F/GAS MARK 3.
- PUT THE GLUTEN FREE FLOUR, BAKING POWDER AND GROUND ALMONDS
INTO A BOWL AND MIX WELL.
- MELT THE BUTTER AND SUGAR (EITHER IN THE MICROWAVE ON
DEFROST OR IN A SMALL SAUCEPAN OVER A LOW HEAT).
- ADD BUTTER AND SUGAR TO MIXTURE, ADD EGG AND COMBINE THOROUGHLY.
- ADD APRICOTS AND MILK, MIX WELL.
- GREASE AND LINE EITHER A 450g LOAF TIN, OR A ROUND 15cm
CAKE TIN.
- POUR MIXTURE INTO PREPARED TIN, SPRINKLE FLAKED ALMONDS
ON TOP.
- BAKE IN THE CENTRE OF THE OVEN FOR 1 HOUR, OR UNTIL A
KNIFE INSERTED COMES OUT CLEAN.
- LEAVE TO COOL, THEN REMOVE TO A COOLING TRAY.

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| HERON
FOODS PANCAKES |
GLUTEN
FREE PANCAKES MADE WITH HERON BATTER MIX |
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For Shrove Tuesday or any other day.
These are great with either Heron Gluten Free Bread Mix or
Heron Wheat Free Bread & Cake Mix. If you are on a lactose
free diet you can replace the milk with Soya or rice milk
and use the Bread and Cake Mix.
INGREDIENTS:
- 110g HERON GLUTEN FREE BREAD MIX or WHEAT FREE BREAD &
CAKE MIX
- 1 LARGE FREE RANGE EGG
- 250ml MILK
- 1 TABLESPOON ORGANIC VEGETABLE OIL
- 1 PINCH OF SALT
METHOD:
- WEIGH THE FLOUR INTO A BOWL AND MAKE A WELL IN THE CENTRE.
DROP IN THE EGG.
- START ADDING THE MILK TO THE EGG, GRADUALLY DRAWING IN
THE FLOUR.
- WHEN YOU HAVE MIXED IN HALF THE MILK, ADD THE OIL (I USE
GRAPE SEED OIL AS IT HAS NO FLAVOUR), BEAT WELL WITH A HAND
HELD ELECTRIC WHISK IF YOU HAVE ONE.
- WHISK IN THE REMAINING MILK, COVER AND LEAVE TO STAND
FOR THIRTY MINUTES BEFORE USING.
- HEAT A HEAVY 6" (15cm) FRYING PAN. DROP IN A SMALL
KNOB OF BUTTER AND A SMALL AMOUNT OF OIL, YOU PROBABLY NEED
A LITTLE MORE FAT THAN YOU WOULD USE WITH A WHEAT FLOUR
PANCAKE MIX. YOUR PAN NEEDS TO BE NICE & HOT BEFORE
DROPPING IN A LARGE TABLESPOONFUL OF THE BATTER.
- ROLL THE PAN TO SPREAD THE MIXTURE THINLY AND COOK FOR
ABOUT HALF A MINUTE, LOOSEN THE PANCAKE AND TURN (OR IF
YOU ARE BRAVE YOU CAN TOSS IT). COOK THE OTHER SIDE FOR
THE SAME AMOUNT OF TIME KEEPING THE PANCAKE MOVING.
- TURN OUT ONTO A TEA TOWEL OVER A COOLING RACK AND STACK
THE PANCAKES UNTIL THEY ARE ALL DONE. THIS MIXTURE SHOULD
MAKE 5 OR 6 PANCAKES.
- YOU CAN MAKE YOUR PANCAKES AHEAD OF TIME, TO REHEAT, JUST
PLACE THEM OVERLAPPING ON A PLATE AND POP INTO A HOT OVEN
200'C OR 400'F FOR 6-7 MINUTES. SERVE WITH HONEY OR JAM
OR LEMON & SUGAR, OR YOU CAN FILL WITH A SAVOURY FILLING
FOR A COMPLETE MEAL. THE PANCAKES WILL FREEZE, BUT NO FOR
LONGER THAN A WEEK.

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This amount will make 6 small pancakes about 4" or 100cm
across.
You will need a 6" non stick frying pan.
INGREDIENTS:
- 110gms (4ozs) of Heron Batter Mix
- 1 Tablespoon (20gms) of vegetable oil
- 250ml (½ pint) milk, cows / soya / oat or rice.
- Extra oil or butter for frying
METHOD:
- Mix the batter mix with the oil and milk until smooth,
leave for half an hour.
- Heat the non-stick frying pan until it is fairly hot,
pour in the oil or the butter (or a mix of the two, the
oil will stop the butter from burning) and heat until it
is really hot.
- Pour in sufficient batter mix to make one pancake (you
could use a large serving spoon or ladle) and cook for one
minute, keeping the pancake moving as soon as it is set
enough.
- Turn or toss and cook on the other side for a further
minute.
- Place on a tea towel on a warm plate and continue cooking
the remaining pancakes.
- Fill with fruit, honey, lemon & sugar or savoury filling
as desired.
You can also use the batter mix for coating fish or chicken.

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