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Grease two 8in sandwich tins, line bases. Cream butter and sugar, beat in grated lemon rind, add beaten egg gradually, beating well. Sift flour and gently fold into cake mixture. 
Divide between prepared tins and smooth surface. Bake for about 25 minutes until well risen and firm to touch. 
Leave to cool slightly in tins, turn out and stand one cake on top of the other on a plate. 
Pierce generously all over both layers of cake with a fine skewer. Dissolve icing sugar in lemon juice over gentle heat stirring constantly, bring almost to boiling point. Slowly pour hot syrup over top of cake allowing time for it be absorbed. 
Cover with cling-film and leave for 1 hour. 
Sandwich cakes.

Pork Chops with Fresh Ginger and Apple
Hands-on time: 10min; cooking time: 15min; serves 4
4 chunky pork loin chops - around 700g (1½1b) in total
3 red apples - around 350g (12oz) in total - cored and
roughly diced
5cm (2in) piece fresh root ginger, peeled and grated
300ml (½ pint) unsweetened pure apple juice
25g (1oz) chilled unsalted butter, diced

1. Using a sharp knife, make several deep cuts through the rind and fat of the chops - this will stop them curling up in the pan. Rub the chops all over - particularly the fat - with salt and freshly ground black pepper. Put the apples into a small bowl and stir in the ginger.

2. Heat a non-stick frying pan over a moderate heat, then add the chops. Leave them undisturbed for 3-4min, by which time some of the fat will have been released and the underside of the meat should be a deep golden brown. Press the fat down into the pan occasionally with the back of a wooden spoon while the chops are cooking - this will help it brown and improves the flavour of the finished sauce. Turn the chops over.

3. After 1-2min add the apples and ginger to the pan and cook for a further 2-3min until the pork is cooked through. Remove the chops, leaving the apples behind in the pan, and keep warm.

4. Pour the apple juice into the pan and turn the heat up  to high - the juice should start to bubble immediately. Scrape the pan with a wooden spoon to loosen any crispy brown bits from the bottom, then let the juices bubble until reduced by half (this should take around 5min).

5. Swirl the butter into the pan juices to make a glossy sauce to spoon over the pork.

Taste for seasoning before serving.

SERVE WITH….
New potatoes, wilted spinach and steamed carrots

Chocolate Orange Tart serves 8
Hands-on time: 30min, plus 1 hr chilling (that's for the Tart, NOT the Cook); cooking time: 1 hr, plus 10 min cooling

150g (5oz) plain flour, plus extra to dust 
Zest of 1 orange
75g (3oz) unsalted butter, chilled and diced 
2 large egg yolks
25g (1 oz) icing sugar, plus extra to dust 
175g (6oz) dark chocolate
175m[ (6fl oz) double cream 
75g (3oz) light soft brown sugar
2 medium eggs, lightly beaten 
1 tbsp Grand Marnier or Cointreau

To make the pastry, put the flour, butter and a pinch of salt into a processor and pulse until the mixture resembles breadcrumbs. 
Add the icing sugar and grated orange zest, pulse again to mix, then add the egg yolks and pulse until the mixture just comes together to form a soft dough.

Turn the dough out on to a lightly floured surface and knead gently to form it into a ball. 
Flatten slightly, then wrap in clingfilm and chill for at least 30min.

Roll out the pastry on a lightly floured surface, then use to line a 20.5cm (8in) loose-bottomed tart tin. 
Prick the base all over with a fork, then put tin on a baking sheet and chill for 30min. 
Preheat oven to 190ºC (170ºC fan) mark 5.

Line the tart with greaseproof paper and fill with baking beans. 
Bake for 15min, then remove the paper and beans and bake for a further 5-10 min until the pastry is dry to the touch. 

Remove the tart from the oven and reduce the temperature to 170ºC (150ºC fan) mark 3.

To make the filling, melt the chocolate in a heatproof bowl over a pan of simmering water (don't allow the bowl to touch the water). 
Cool for 10min.

Put the cream, sugar, eggs and liqueur into a bowl and stir, using a wooden spoon to mix thoroughly. 
Slowly add the chocolate and stir in, then pour the mix into the pastry case.
Bake for 30min until just set.

The tart is wonderful either warm or cold: cut it into slices, dust liberally with icing sugar and serve with crème fraîche. 

Unfortunately ... 430cals, 30g fat (of which 18g saturates), 33g carbs per serving... but

Summer Sizzler        -        Bar-B-Que Sausages ... in Beer Marinade !
Serves Four (at a pinch *)

WORCESTERSHIRE - BACON, POTATO & CIDER CASSEROLE
Serves Four

Ingredients:
2 lb / 900 gm of potatoes - from any of the Farm Shops around Chaddesley
        Pealed and thinly sliced
2 medium onions
        Thinly sliced
6 oz / 150 gm smoked bacon - from Denis Banks' Butcher's Shop
        Chopped
Dry Cider    @   
        A variety of Weston's Ciders are available from The Swan 
        (just remember to bring an empty bottle big enough to carry home all you need .......!)
Salt and Pepper,
Butter

Method:
Lightly butter a casserole dish.
Arrange layers of potatoes, onions and bacon, seasoning as you go with a little salt and plenty of Black Pepper (Finish with a layer of potato).
Dot with butter and sprinkle with 6 tbsp or so of cider.
Cover and bake [325 ^oF, 220 ^oC, Gas Mark 7] for 1 ¹/₂ hrs.
Remove the lid and bake for a further 15 mins.
Splash with a little more cider before serving

Pour remainder of the cider into glasses to enjoy while eating !

Summer Special - Romanov Parfait !

Serves four (just !)

Pure luxury variation - half-dip decorative berries in real dark chocolate ...... M-mmmmm

De-de-luxe variation - stroke mint leaves in real white chocolate to set alongside  ...... A-ahhhhhh

This 'Seasonal' selection is taken directly from the current display at the Imperial War Museum, who are hosting a 'Home-Front' Christmas Dinner - replicating the cuisine on the 1940's.
The celebrated Margurite Patten - in company with 'Dad's Army' star Bill Pertwee - are bringing some of the 'old-favourites' back-to-life .. that's if they ever really were favourites !

Starter:

Spam Fritters
Open a tin of Spam (the singing of Monty Python Songs is optional - but definitely NOT period !) and slice meat (?) into quarter inch slices (Cms. were strictly for the Bosche !)
Heat a little lard in a frying pan (don't forget a little is all you have !).
Dip the Spam in batter made from Milk and Water, Flour and Dried-egg
Fry until 'well-done' (cause everything was cooked until 'Well-done' !)

Main Course:

'Mock Duck'
(Turkeys are only available to the Yanks) & Ducks are 'Out-of-Season' to all but local  Chaddesley-folk !
Bribe your butcher to give you more Sausage-meat than you should be allowed (How you go about this is entirely your own affair !)
Flavour the Sausage-meat with Sage, then layer with apple & onion (sliced thinly)
Mould into the shape of a Duck and bake in the oven until 'Well-done' !

Sweet:

Imitation Christmas Pudding - with 'Mock Cream'
Mix Breadcrumbs, Flour, grated Carrot and Potatoes.
Wrap in a Muslin cloth and Boil in the usual way for puddings - until 'Well-done !
Top with 'Mock Cream' - made from whipping-up a bit of Margarine (that's hard margarine !) with a little Sugar
Trifle
Layer a trifle dish with broken biscuits and custard made with Custard Powder and re-constituted Dried-Milk (remember that ?)
Add a little Jam (if you've still got any !)
Add some finely chopped Dates (from your secret store-cupboard)
Finish with a little grated (milk) chocolate (from your weekly ration)

Enjoy .....                    "I can hardly wait ........ !"

METHOD
Put vinegar, sugar and salt into a bowl, adding 250ml of water and the strips of carrot, stir well and set aside for 30 mins/24hrs. Drain.
Finely slice the cucumber halves into half moons.
Boil noodles for 2 mins and transfer to a bowl of iced water.
Arrange the lettuce leaves in the centre of a bowl and put the drained carrot, cucumber, spring onions, bean sprouts and herbs in piles around the outside of the dish.
Drain the noodles into a separate bowl.

NUOC CHAM
Mash the garlic, chilli and sugar with a mortar & pestle, forming a paste.
Stir in lime juice, fish sauce and 4 tblsp of water. Taste, and dilute further if thought necessary.
Add the sliced chilli.

HOW TO EAT THE SALAD .... (Did you ever think you'd need instructions to eat a salad !)
Take a lettuce leaf, adding your choice of other ingredients, then roll the leaf up (into a cigar shape) and dip in the Nuoc Cham.

Beetroot, Potato & Goat's Cheese Gratin
Served with Broccoli, Olive Oil & Lime

Ingredients:
1lb 12oz (*note the bravery of using Imperial Measurements .... !) / also known as 800gms for those of you with lesser courage,
2lb 4 oz of Potatoes                (1 kg)
9 fl oz of double cream            (250 ml)
3 oz mature goat's cheese        (75 gm)
2 oz mature cheddar - grated   (50 gm)
1 clove garlic
scrape of nutmeg
3 oz breadcrumbs                    (75 gm)

Method:
    Either - on the day before (for the best flavour)_
Place the beetroot on a tray and cover them with foil, baking them in a hot oven for 1 ¹/₂ hrs.
    Or - that day_
Boil or microwave until tender, then allow to cool.
Pre-heat oven to 190 ^oC while peeling beetroot and cutting into 1 cm slices (using gloves unless you want to remind people of the Black & White Minstrels - remember them ... ?)
Slice the potatoes similarly and par-boil in salted water until not quite cooked,
Mix the beetroot, potatoes, goat's cheese, half of the cheddar, nutmeg, and season,
Place in a baking dish and scatter with the breadcrumbs which have been mixed with the remaining cheddar.
Bake for ¹/₂ hr.

Serving suggestion:
Boil the broccoli to the desired 'al dente' consistency, then dress with drizzle of extra-virgin olive oil and squeeze the juice of a lime over florets before serving to sharpen the taste and suggest the Caribbean.....
Or heat-up cumin seeds in a wok and then toss them with the florets before serving to suggest the Far East.....

Toad-In-The-Hole
with Onion & Mustard

Serves four:
Ingredients for THE HOLE!

100g plain flour
1 large egg
200ml. milk
1 tbsp. wholegrain mustard    
    (* try blending English mustard with Horseradish Sauce as an alternative with BITE !)

Ingredients for THE TOAD

454gm pack of Cumberland sausages 
(or go to Dennis' shop for as many of his Cumberland Sausages as you want)
8 rashers of streaky bacon
(or ask Dennis to cut you what you want off the flitch)
1 onion
4 tbsp sunflower oil

Ingredients for THE GRAVY

2 tbsp vegetable oil
1 small onion - thinly sliced
2 tbsp plain flour
Wholegrain mustard
Worcestershire Sauce [what else ?]
600 ml. chicken stock

Method:

Pre-heat oven to Gas Mark 7.
Sift flour and pinch of salt into a bowl: crack the egg into well in flour and beat in half the milk: beat well for 2 mins, then stir in remainder of milk and mustard: season.
Wrap sausages in bacon and place in large roasting tin: scatter onion over them and drizzle on oil: bake for 15 mins. until starting to brown.
Remove tin: pour in batter mix: cook for a further 35/40 mins. until well-risen.
Heat oil in a saucepan and fry off onion: stir in flour and cook for further minute: add remaining ingredients and bring to boil, stirring: simmer for 15 mins: season and serve with 'Toad'.

Sticky Chocolate Surprise (*)
(Serves 6)

Ingredients_
2 oz. butter
3 oz. light brown sugar
2 Medium eggs
12 fl.oz. self-raising flour
2 oz. plain chocolate chips
2 tbsp. cocoa powder
Icing sugar (for dusting)

Method_
Preheat the oven to 350^oC / Gas Mk 4
Butter the sides & base of a  1 L. / 1 ³/₄ pt. ovenproof dish
Beat butter & sugar together until pale and fluffy
Separate eggs and beat yolks and milk into butter mixture
Sift the flour & cocoa powder into mixture and stir until well-blended
Whisk egg whites to 'stiff peaks'  and fold into mixture with chocolate chips
Pour mixture into buttered dish and bake in the middle of the oven
Sprinkle liberally with icing sugar and serve with double cream

(*) The surprise is that, hidden beneath the sponge, is the most delicious chocolate sauce !

Cumberland Ring

Rough Puff Pastry_    
8 oz. plain four
3 oz. lard
3 oz. hard margarine
1 Tblspoon lemon juice
Pinch of salt
¹/₄ pt. of cold water
Filling_
¹/₂ lb. sausage meat
1 small onion
1 teaspoon chutney
Method_
For pastry; cut marg. and lard into small chunks - put flour in bowl with salt & mix with knife - add lemon juice & water to make dough sticky but not wet.
Roll dough into 5 x 12 rectangle (ins.) - fold ¹/₃ to middle and ¹/₃ on top - turn through 90^o and repeat rolling & folding - turn yet again and repeat - put in fridge for ¹/₂ hr.
For Filling; chop onion - mix all ingredients ( add 2 rashers of chopped, lean bacon, if desired ) - 
Roll pastry into shape 6 x 10 (ins.) but not very thick - lay sausage meat in strip down centre - damp one (long) edge - fold other edge onto meat and fold damp edge on top to overlap - brush with milk - make slits along top - bake for ¹/₂ hr at 225^o / Gas mark 7

Orchard Pudding

Ingredients:
2 ozs. butter
4 ozs. Brown breadcrumbs
2 ozs. brown sugar
1 oz. flaked almonds
¹/₂ teaspoon cinnamon
2 Pears
2 Cooking Apples
Honey    "Give me the honey, mummy !"

Method:
Fry the breadcrumbs in the butter until fairly soft.
Slice apples and pears into ovenproof dish and sweeten with honey to taste.
Cover with breadcrumb mixture (having stirred-in cinnamon and brown sugar).
Sprinkle flaked almonds over the top.
Bake at 180^oC. for half an hour.

Chocolate Tea Bread

Ingredients:
6 oz. of soft butter
3 1/2oz. of light Muscovada sugar
4 eggs - lightly beaten
8 oz. dark chocolate chips
3 1/2 oz. raisins
1 1/4 oz. chopped walnuts
finely grated rind of 1 orange
8 oz. self-raising flour

Method:
Lightly grease a 2 lb. loaf tin & line with baking parchment
Cream the butter & sugar until lightly fluffy
Gradually add eggs, beating well after each one
Stir-in chocolate chips, raisins, walnuts & orange rind
Spoon mixture into loaf-tin - making a dip in the centre of the mixture
Bake at 170 ^oC / 325 ^oF - Gas Mark 3 - for one hour

Leave to cool in the tin for 5 minutes before turning-out onto a rack

Apple Layer Desert

Ingredients:
8 oz. of porridge oats
3 oz. of brown sugar
2 oz. of melted butter
1 lb. of apples (peeled & cored)
juice of half a lemon
sugar (as required)
1 oz. of grated chocolate
fresh cream (to decorate)

Method:
Melt sugar & butter, and then add oats. Cook apples & lemon juice and sugar as required.
Put a layer of oats in a dish, layered with apples, until the dish is full (finishing with oats).
Sprinkle with the grated chocolate and decorate with the cream.