tea run recipes
Such is the tradition of the Hare and Hounds Tea Run, it is necessary to preserve the ancient methods of food preparation that go into each run. Without the nourishment provided after the run the runners would not have the determination to return home. This page is a tribute to all those members past and present that have slaved over a hot stove to feed us hungry hareys.
Rich Mathie's Banoffee Pie
Here it is, Cornish style. No expense spared on either the ingredients, the method, or the spelling...
barnoffiee pie ingredients: good half a pack(3/4) of buiscuits (chocolate digestives 400g pack) 1 bar of butter 1 tin of condenced milk sugar 250g doubel cream banana equipment: 1 fridge nonstik pan loose bottomed tin directions: crush buiscuits (this is fun) melt half the butter in a pan add crushed buiscuits stir till mixed put into bottom of loose bottomed tin, spoon flat and put into fridge wash pan melt remaining butter in pan, andthen add all the sugar add condenced milk and bring to the boile simmer for 5 mins turns (slightly goldern) stir regularly, dont be alarmed by it bubbeling. pour into tin, be cairful mixture very hot and will burn you put into fridge once chilled and set(over night) take cream put in bowel, add spoon of sugar, whip vigourusly with fork, for 10-15 minuits, it takes somone who has had a lot of practice. :P once cream whiped, chop banana onto toffiee add cream on top done
Simon Rutherford-style Flapjacks
Easy to make, delicious, and it's possible to do lots of variations (trying throwing in raisins and/or nuts, or melting in a bar of chocolate...). It's also convenient to make two at a time, because you end up using about a full tin of condensed milk and golden syrup.
Flapjacks are great to cook, very quick and easy to make and only need one saucepan and a baking tray.
Ingredients: Porridge Oats (just the plain cheap type, not large ones), 500g Butter, 300g Golden Syrup (in a green and gold tin), 4 serving spoons Unsweetended condensed milk, half a tin Demerera sugar, 340g You'll also need an oven, a saucepan, some baking parchment and a large baking tin or a couple of small ones. Method: 1. Preheat the oven to 160 degrees celcius, you may need to search the web to find a conversion to gas mark (1-9) which many ovens are in. 2. Line the baking tin with baking parchment, this doesn't have to be neat. 3. Melt the butter in a large saucepan over a medium heat. 4. Add the sugar and syrup. Keep heating and stirring until all is melted and mixed. Don't rush by turning the heat up, the sugar will start to caramelise etc. If it starts to boil take it off the heat! 5. Add the condensed milk and mix. 6. Gradually add the oats, folding them in. All the oats should be coated, and the mixture quite dense, but still sticky. Don't add so many oats that the mixture becomes dry. 7. Pour the mixture into the tins and spread about so that it lines the tin to a depth of 2-3cm. Fill as many tins as necessary! Don't squash the mixture in, just spread it evenly. 8. Bake in the oven for ~15mins. If using top and middle shelves swap half way through so they cook evenly. 9. You should take them out when they just start to go brown round the edges, don't leave longer than this. If they're still squidgy in the middle that's fine, they set on cooking.
Mark's chocolate crunch
Ideal for tea runs and for bus journeys to BUSA...
8oz Digestive biscuits 2oz Golden syrup 3oz Butter 1oz Caster sugar 2tbsp Cocoa half a big bar of chocolate 1. Crush the biscuits in a big bowl with the end of a rolling pin. 2. Melt the butter, syrup and sugar, then mix in the cocoa. 3. Pour over the crushed biscuits and mix until evenly coated. 4. Press into round cake tin lined with greaseproof paper (or clingfilm) 5. Leave to set in cool place. 6. Melt chocolate in microwave or over boiling water and spread on top. 7. Leave to cool then eat. You may need to multiply the above by 6 or so to get sufficient quantities for a tea run. You can then use swiss roll tins instead of round cake tins. Add white chocolate for a change.
Poor American's Fudge
Delicious, absurdly easy, and a great way to get rid of spare ingredients from flapjack cooking.
Ingredients: 1. Half a tin condensed milk 2. ~200 grams chocolate (dark or plain is preferable; bar form works quite well) 3. You can throw in small quantities of whatever else you want- golden syrup and honey are both nice additions; nuts, raisins, even flavorings like mint oil are all good options. 4. Greaseproof baking paper or muffin cups 5. You also need a small or medium saucepan, somewhere to refrigerate the fudge, and somewhere to pour the fudge (a small baking tray or bread tin lined with baking paper works well). Recipe: 1. Preheat a hob to a medium setting. 2. Pour the condensed milk into the saucepan and heat until warm. 3. Break up the chocolate if in bar form; gradually stir into condensed milk. 4. Once the chocolate is melted (it should be of an even consistency and fluid, but may be quite thick), mix in any extras- honey, nuts, raisins, etc and stir in quickly. Until you're ready to refrigerate the fudge, be sure to continue stirring it briskly to keep it from burning or setting! 5. Pour the mixture into tray, tin, or cups (wherever you put it, make sure it's greaseproof!), and then refrigerate until it's set- several hours should do it. After setting, the fudge should be quite firm and hold its shape at room temperature. 6. Right after you've finished cooking, lick off the spoon and saucepan you used to make the fudge (this is the best part).
Aidan's Finn°y Kake (pron. Fin/oy ka/ke)
From Norway, no doubt.
125g plain flour 125g sugar 125g butter 2 medium eggs 50g dark chocolate 50g dried apricots 50g raisins 50g almonds 1 tsp baking powder For topping: 50g sugar 1 lemon Cream Butter and Sugar, and blend both eggs in gradually. Coarsely chop chocolate, almonds and apricots into a second receptacle, and add flour, raisins and baking powder. Mix well. Add dry ingredients to the batter, and mix gently but thorougly. Place in a suitably sized, grease-proof-paper lined loaf tin, and cook for between 1 hr and 1 1/2 hrs, on 180 degrees centigrade, gas mark 4, 356 degrees farenheit, until cake is golden brown. Remove from oven, and stand to cool. Prick the top of the cake with a fork or skewer. Meanwhile, place lemon juice and 50g sugar in a pan. On a low heat, dissolve sugar in juice. Bring to the boil, and boil for one minute or longer, then drizzle over the cake, the worksurface, your clothes, the floor, the dog, and leave to cool until cool. The cake will probably fall to pieces upon cutting because there is so much fruit and chocolate, but it will taste better this way.
Low-fat chocolate brownies
"A rich, healthy treat which takes very little time to bake."
Ingredients for 16 pieces: 42g of white self-raising flour; 42g of wholemeal self-raising flour; 40g of (good) cocoa powder; 150g of caster sugar; 125g of vanilla yoghurt; 2 medium/large eggs; 1 teaspoon of vanilla extract; 1.5 tablespoons of vegetable oil; 25g of chopped walnuts (walnut pieces can be bought from most supermarkets at a reduced price compared to the whole nuts, meaning that you can do less work and save money!). N.B. The list of the ingredients for the brownies can be modified, though as a general rule of thumb higher quality ingredients equates to a richer and fuller flavour!! Baking instructions: 1. Sift the flour and cocoa into a bowl. 2. Add the remaining ingredients and mix together. 3. Spoon the mixture into a lightly oiled 20cm square baking tin (or a suitable replacement). 4. Bake at 180degC for about 25 minutes until springy to the touch. 5. Cool and cut into 16 squares, or cut into two pieces and have one piece before a run and then the other half upon your return. Mmmm!
Thank you to the pages of Runner's World for the good recipe.