Recipes from Chalet Anchorage

Due to popular demand, and many requests, we have published some of our recipes from our guests favourite dishes, and cakes.

This will be updated on a monthly basis according to the food that is currently in season.

So enjoy!  & dont forget if you would like any further assistance or advice with the recipes, please dont hesitate to contact Neil........

For further information regarding our Cookery School, and gastrononmic trips and experience, please see the webpage Cookery School

December 2010 

Pear & Mincemeat Crumble Cake

For the Pears:

4 firm pears, peeled and cut into chunks

2tbsp golden caster sugar

1tspn mixed spice

For the Cake Mix:

250gr butter salted

250g caster sugar

1 tspn vanilla extract

5 eggs

200g self raising flour

100g ground almonds

7 tbsp plain flour

6 tbspn mincemeat

 
Method: Put the pears into a non stick pan, with 2 tbspn sugar, and 2 tbspn water, cook over a medium heat for 10mins until just tender, when there are no more juices, add the mixed spice, and leave to cool.

Heat oven to 160oc, grease a deep cake tin 20cm.

Place butter in mixer, then mix in caster sugar, vanilla essence and 1/4 tspn salt, beat until pale and fluffy.  Add eggs, then flour, beat until smooth. Then fold in almonds, with a spoon.  Remove 85g of the batter, and place this into a small bowl.

Add to the batter the plain flour, and chop the mix to make a crumble mix.

Spoon half the cake mix into the tin, then place with half the pears, and the mincemeat. Cover these with the remaining cake mix, and then add the rest of the pears and mincemeat, then add the crumble mix, and then top with the remaining  1 tspn of sugar.  Bake for 1 hour, then cover the cake with foil, and cook for a further 30 mins, until the skewer comes out clean.  Cool for 10mins on rack before removing from tin.