Falmer

GINGER DUMB BITCH DEBUT

PASSED DOWN FROM ONE DUMB BITCH TO ANOTHER

BUBBI’S (GINGER DUMB BTICH) GINGER CAKE

- 250g self-raising flour
- 1 tbsp ground ginger
- 1 tsp cinnamon
- 1 tsp mixed spice
- 1 tsp bicarbonate soda
- 120g unsalted butter, cut into small cubes (kept cool)
- 120g muscavado sugar
- 120g black treacle
- 120g golden syrup
- 275ml whole milk
- 1 egg

- 100g icing sugar, sifted
- 2 tsp lemon zest
- 1 lemon, juiced

1. Preheat oven to 350 degrees Fahrenheit (160 degrees celsius / conventional 180 degrees celsius)
2. In a large bowl, place flour, bi carb and all the spices and whisk until incorporated. Add butter and rub it into the flour until it resembles breadcrumbs
3. In a small saucepan over medium heat, place sugar, treacle, syrup and milk. Whisk until the sugar has dissolved. Once sugar has dissolved, remove off heat and let slightly
4. Pour sugar mixture into the flour mixture and stir with a wooden spoon. Once fully incorporated with one another, add the egg and mix until evenly combined
5. Pour into a buttered cake dish and bake for 45-55 mins, until a skewer comes out fairly clean. Once baked, remove from oven, leave in cake tin until it cools
6. In a separate bowl, sieve the icing sugar and add lemon zest and juice of one lemon, mix until combined throughout
7. Once the cake has cooled, remove from cake tin and drizzle over the icing over the top
8. ENJOY

JEWISH ICONS

BARBRA STREISAND

THE RACHEL SANDWICH w/ CORN FRITTERS

- 4 seeded rye bread slices
- 8 ounces sliced turkey meat
- 1 cup coleslaw (store-bought or homemade)
- 4 tbsp Russian dressing (mayo, ketchup, horseradish, Worcestershire sauce, grated onion, dill pickle, paprika, lemon juice, salt and black pepper)
- 1 cup canned sweetcorn, drained
- 0.8 cups plain flour
- 1 tsp baking powder
- 1 tsp granulated ugar
- 1/3 tsp salt, for pancake mix
- 0.3 cup soya milk // milk
- 1 large egg
- 4 tbs veg oil, for frying

1. Make corn fritters mix: mix flour, baking powder, granulated sugar, salt, sweetcorn, soya milk and egg. Mix until thoroughly combined
2. Heat veg oil in a skillet over medium heat. Drop spoonfuls of batter into the pan and fry until golden each side (3 mins each side). Drain on a wire rack or paper towel
3. Toast and lay out rye bread slices, spread Russian dressing generously on one side of each slice
4. On two slices, lay turkey meat, then coleslaw and close each sandwich with remaining bread, dressing down
5. Slice in half and serve with corn fritters
6. ENJOY