225g carrots grated[2 med] 110g soft brown sugar [1/2 cups], 110g golden syrup [1/2cups] 110ml oil, 225g flour [ 2 cups].1 tbsp baking powder, 1tsp bicarb of soda, 1 tbsp cinnamon, 1 tbsp mixed spice, 1 tsp nutmeg.
Mix altogether and cook at gasmark 3. 60-80 mins
Morroccan Stew for approx 20 adults and 20 children
6 onions, 2 kg carrots, 2 kg parsnips, 2 butternut squash, 4 tins chickpeas [450g tins for all] 5 tins sweetcorn, 8 tins chopped toms, tube garlic, tube tomato puree, cinnamon, ginger, coriander, cumin, turmeric, pot harrissa. 1kg dried apricots and 500g sultanas pureed [in advance and frozen]
fry off onions with half of each of the spice packets [? about 3 or 4 tbsp each] and half jar of harrissa. when fired sweat with a couple glasses red wine. The add all chunky chopped veg and all other ingredients, including good squirt of the tomato puree and the premade fruit puree. Cook for approx 1 hour, adding water to make right consistency. Bit of chopped coriander on top at the end. It took 2 big youth hostel pans, so I had harrissa in only one fo them.
couscous was approx 3kg, but there was spare, though we did do 1kg rice [too much – next time for same number prob 2.5kg couscous and 500g rice. Approx price per head was 1.50 adults and ?1 child [though actually a bit cheaper than that so extra money went into kitty, prob 1.25 adult and 75p child]