recipe comes from Chef
Rosemary Shrager who many of you will know as
the cookery teacher in the TV programme Ladette to Lady.
Shrager, the ebullient and vivacious chef, moved her
cookery school from Amhuinnsuidhe Castle on the Hebrides
to Swinton Park in 2003.
school has been running for four years to wide acclaim,
and has been voted one of the top ten cookery schools
in the UK by several publications (The Observer October
2001, House and Garden May 2002 and The Independent
has previously worked for Pierre Koffman at Tante Claire
and also with Jean Christoffe Novelli. Heralded as 'the
wizard of the new cookery school' by the Tatler,
Rosemary is passionate about food and she teaches with
an infectious enthusiasm. Claire MacDonald said her
passion for the subject and desire to impart her
knowledge, which she does with warmth and verve, cannot
fail to fire those fortunate enough to be her pupils.
find out more about learning to cook with Rosemary Shrager
g plain flour
125 g self-raising flour
150 g caster sugar
2 whole eggs
75 g butter
1/2 teaspoon bicarbonate of soda
1 level teaspoon cream of tartar
2 apples, peeled and cored (preferably Granny Smiths)
2 large pears, peeled and cored
4 tablespoons Amaretto
4 tablespoons raisins
1 tablespoon granulated sugar
2 tablespoons pine-nuts
the raisins in the Amaretto.
the apples and pears into small pieces.
a bowl, cream together the caster sugar and butter.
add the eggs and mix well.
in the flour, bicarbonate of soda and cream of tartar.
the Amaretto and then mix in the fruit.
the mixture to a buttered cake tin, sprinkle with
pine-nuts and granulated sugar.
for 30 minutes then lower the oven temperature to
160° and cook for a further 30 - 40 minutes.