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Speckled Sponge Cakes
Submitted by: DairyFree.me
The best pleasures in life are smiling, sleeping and eating cake so hell really hath no fury like someone who has sworn off these teatime treats...

...Don’t put yourself through it, slowly remove the paper case, raise to your lips and enjoy…Nine out of ten people love these speckled sponges, the tenth person lied….


150g (5 oz) muscovado sugar
175g (6 oz) self raising flour
120 ml (4 fl oz) water
50g (2 oz) currants
1 tsp vanilla essence
1 tbsp vinegar
A pinch of salt
30 ml (1 fl oz) vegetable oil

Set the oven to 350°F, 180°F, Gas Mark 4.

Fill a bun tin or baking tray with 12 paper cake cases.
In a mixing bowl combine the self raising flour and sugar. Add the currants.

Make a well in the centre of the dry ingredients and add the vanilla essence, salt, oil, water and vinegar. Beat well with a wooden smooth until the mixture becomes smooth.

Fill the paper cases ¾ to the top and bake for 20 minutes until springy but form to the touch and golden brown.

Remove the cakes from baking tray and allow to cool on a wire rack

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    Book of the week

The Everyday Dairy-Free Cookbook - Recipes for Lactose Intolerants

Authors: Emily White & Miller Rogers

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    Product of the week
  Alpro Dairy Free

Alpro is the European pioneer in the development of mainstream soya-based food and drinks. For over 30 years, we have been championing a healthier, more sustainable way of producing tasty products that conserve the soya beans' unique nutritional value.
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    Recipe of the week

Finger Lickin Flapjacks

Number of servings: 10

4 oz (115g) soya margarine
4 oz (115g) muscovado sugar
½ lb (225g) rolled oats
3 oz (85g) golden syrup

Dairy free
Suitable for vegetarians and vegans
Egg free


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Book of the week
-The Everyday Dairy-Free Cookbook - Recipes for Lactose Intolerants

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