Wednesday, 21 November 2018


Yuletide Fruit Bread


This very, very old recipe was apparently a forerunner of our traditional Christmas Cake. While it is called a bread, it is far more cake like, than bread. You will note is has a very high butter content, making it rich and moist and so therefore keeps very well - for 2-3 weeks. That is if you can keep your hands off it!! Just wonderful. Try it spread with Cornish butter, although I have left it unbuttered to show you what it is like. It is quite delicious as it comes too!  Oh my! Perfect for Christmas tea time if you don’t like rich fruit cake. The dough is fairly soft and it is far easier to knead in a food mixer with a dough hook.

I will give you the quantity for a medium/ large ish size loaf. I used a large box shaped bread tin.

Butter your loaf tin and pre heat your fan oven to 160C

12 oz strong white flour
pinch salt
6 oz softened butter
1½  teaspoonful of quick dried yeast 
scant 6 fl oz warm water
1 medium beaten egg
5 oz caster sugar
9 oz currants
4 oz sultanas
2 oz mixed peel, finely chopped
½ teaspoonful each of cinnamon and nutmeg

In a medium bowl [or the bowl of your mixer] rub the butter into the flour, add the spices, salt, 1 heaped teaspoon of the sugar and the dried quick yeast. Whisk the egg into the warm water and add to the flour mix. Bring together and knead until you have a smooth dough [8 - 10 mins] . This is a fairly wet dough, so try not to add too much flour, if you are kneading by hand. Place in a warm spot for about an hour until it is almost double in size.

Leaving the dough in the bowl, knock it back and then work in the sugar and fruit until nice and evenly distributed. When mixed turn it out onto a floured surface and continue to knead for a few minutes. Place in your prepared tin and set in your warm spot. The loaf will need a further 1 hour proving. Maybe a tad more.

Bake in your preheated oven for about 70-75 mins. I covered the top with foil after 45 mins. Cool on a rack then store in an airtight tin. Will freeze perfectly. 

Just delicious. Leave for a day before cutting, if possible!! Is it called Yultide because the ingredients would have been out of the reach of most people, so was only made for a special occasion?

Note: I love Doves Farm Quick dried yeast. So good, so easy! I also think you could substitute half the flour for wholemeal, if you wish, but I have not tried it.



Tuesday, 6 November 2018


Apple and Cinnamon Buns


A very simple idea. You might have gathered I like simple and old fashioned. I am still inundated with the autumn apple crops. Try to use a firmer apple than Bramley. When I made these I doubled the recipe as I was making a contribution to afternoon tea at one of the Bridge Clubs I attend. You will need some paper cases or a lightly buttered bun tin and pre heat your fan oven to 160C

Makes about 15 small buns or if using muffins cases, about 9. Pre heat your fan oven to 160C

4 oz softened butter
4 oz caster sugar
2 large beaten eggs
6 oz SR flour
ground cinnamon to your taste - I used a heaped teaspoonful
3 heaped tablespoonfuls grated raw apple [large grater]
a small dash of milk [I used part buttermilk]

Cream the butter and sugar, then beat in the egg. Add the flour and cinnamon then the apple. You will need a soft dropping consistency, so use a little milk if necessary.

¾ fill your cases and bake for about 18-20 mins. Simply delicious, especially warm!!!!!

While they are lovely left plain, you could sprinkle a little demerara sugar over the tops before baking to give a little crunch., or chopped nuts.  Or mix a little icing sugar with some apple juice and green food colouring then decorate. Maybe add some chopped dried apples or slices, I also used some toasted chopped hazelnuts. So many ways…….

Note: To dry apples, slice them thinly, after coring etc. Have a bowl of lemon juice and water handy and leave them soak for ten mins or so. Pat well dry on some kitchen paper and then place on a rack, on a baking sheet, on the coolest setting on your oven. You could also sprinkle over some cinnamon.  Bake for around 4-5 hours. A great snack too!! Store in a airtight jar or similar.



Thursday, 1 November 2018


Figgy Bake


Using figs in baking is pretty unusual, but this tray bake is so good, it is worth buying the dried figs to have a go! My husband loves them anyway, to snack on and calls them tea bags. You can buy the fig packs very cheaply in Lidl.

You will need a Swiss roll tin, about 12 x 8 inches, well buttered and lined, with the parchment hanging over the long edges. Pre heat your fan oven to 160C. Makes about 20-24 squares.

This tray bake has three parts.

The figgy filling:
7 oz dried figs, chopped quite finely
½ pint water
the juice and rind of a lemon

The base:
7 oz butter
11oz plain flour
3 oz caster sugar

The top:
2 eggs, beaten
2 teaspoonfuls baking powder
2 oz caster sugar

You must prepare the filling well beforehand and allow it to cool. I do it the night before baking in the morning. Place all the filling ingredients in a small saucepan and allow to gently simmer until thick but still soft enough to spread - about 30 mins.

In a medium bowl rub the butter into the flour until it resembles fine breadcrumbs and divide this in half.

Press the first half onto the base of your prepared tin, getting it as even as possible.  Spread over the figgy mix.

For the topping, beat your eggs, bp and caster sugar into the remaining base half, until well mixed and you have a soft dropping consistency. Place little dobs carefully over the figgy mix then spread as evenly as possible without disturbing the figs,

Bake for about 40 mins and leave in the tin for a while to firm up. Lift out using the parchment hanging over and allow to go cold on a cooling rack before cutting into little squares.

Keeps well for several days and freezes well too. Yum yum. Trust me, you will love them!


Sunday, 28 October 2018


Leeks in Red Wine


I love collecting different veggie side dishes and was thrilled when I found this in an old recipe book from the 1970s. Being Cornish, leeks are one of my most favourite veggies, I use them in pasties, [makes them so moist] and as for Likky Pie….. Another of my family favourites is chopped leeks just stir fried in a little oil with peas, for a tasty side dish. But this takes them to another level!! I cannot describe to you how brilliant they were. I used baby leeks, but ordinary are good.

Who was it who said that if a wine is not good enough to drink, then don’t cook with it! I have updated the recipe slightly to modern [and my] tastes.

Leeks, more or less the same size if possible and not too large
a little olive oil
1 oz butter
about 5 fl oz of a good, full bodied red wine
5 fl oz good vegetable stock [I used Marigold Veg bouillon]
Seasonings to your taste

Trim the leeks and make sure there is no grit between the top layers. Heat the oil and butter in large wide, shallow pan and lay the leeks, side by side. Gently turn them over until they are slightly golden on all sides. Pour over the wine and allow it to bubble away. Pour over the hot stock until the leeks are just covered. Season. I used a generous amount of fresh milled pepper and a small amount of sea salt. Cover the pan and let it simmer until the leeks are soft and tender. [see note]

Remove the leeks to a hot serving dish and boil the liquid rapidly to reduce to about a ¼ pint, then pour over the leeks.

I cannot tell you how scrummy these were, trust me!!  A wonderful side for so many dishes.
Not pasties of course!!!!  

Note: if using small or baby leeks, cut down on the cooking time. Once I covered the pan to simmer, they took no more than 4 or 5 minutes. But full size ones would take ten or more.


Another Note: This sauce is delicious. it is great as an accompaniment to meats eg steak and chops. Make extra to serve with the whole meal.

Tuesday, 23 October 2018


Little Brown Buns


Very old fashioned, basic simple baking at its best, heaven knows where this recipe came from, I have had it on a scrap of paper for so long! But they are good and the smell as you lift them from the oven is wonderful! This is one of the easiest recipes I know. For some reason they get better a day or two later. Take care not to overcook!!

You will need some proper small bun tins - the quality below will make about 12. Each one, a couple of mouthfuls. My husband can eat 2 or 3 at a time! Hey ho

Pre heat your fan oven to 160C. You can use bun cases if you wish or lightly grease the tins, as I did, although I used a spray.

6 oz plain flour
½ teaspoonful bicarbonate of soda
3 oz sultanas
3 oz caster sugar
a pinch of grated nutmeg
about ½ - ¾ teaspoonful cinnamon [or a little more if you like]
2 oz treacle
2 oz butter
1 egg
a little milk - I used about 2 tablespoons

In a medium bowl, mix all the dry ingredients. Melt the butter and treacle in a small saucepan [or microwave], stir in the well beaten egg then use this to combine the dry ingredients until it forms a fairly soft batter. Add the milk if necessary to form a nice dropping batter.

Fill your bun tins until they are about three quarters full and bake for about 16-17 mins, until just firm to the touch.

MMMMMMMMmmmmmm, won’t last long. I love the intense smell and taste of treacle.


Note: Be careful you do not over bake. It is pretty difficult to see if they are cooked because they are brown already!

Thursday, 18 October 2018


Whiskey Cake


When I mentioned this cake to my husband, he was quite keen for me to get cracking and make it! Those ladies of the WI come up with some very interesting cakes. In the book I have, it is described as the easiest cake in the world! It is great as a dessert too, served with clotted cream.  The black treacle, honey and whiskey blend so well!

After you put over the whiskey concoction, and cools, it forms a lovely hard sugary crust.

You will need a lined, buttered 9 inch round cake tin. Pre heat your fan oven to 160C

5 oz butter
2 eggs
8 oz SR flour
4 oz soft light brown sugar
2 oz black treacle
2 oz runny honey
1 tablespoon water
2 oz golden syrup

Take a large saucepan and tip in all your ingredients, except the eggs and flour. Over a medium heat stir until everything is dissolved. Allow to cool, then add the beaten eggs. Add the flour and beat well then tip into your prepared cake tin. Bake for about 55-60 mins until set and firm. When ready leave in the tin.

Meanwhile….. ten minutes before the end of baking…

2 oz caster sugar
1 measure of whisky
3 fl oz water

In a small saucepan, boil the above ingredients for 5 minutes.

When the cake comes out of the oven, prick the cake with a fine knitting needle and pour over the whisky sauce. Leave to cool in the tin.

Well I never. How scrumptious. 




Monday, 1 October 2018


Vinegar Cake


There are many versions of this traditional cake, some very old and I have tried a few, with disappointing results. I was about to give up and THEN found this recipe! And it is just lovely. So moist with a lovely flavour and texture. Trust me, I never post a recipe until it is tried and tested and passes with flying colours. The recipe does not tell me what vinegar to use, so I plumped for malt. Our forebears would never have had many of the types we use today? 


You will need a 7 inch cake tin, well buttered and lined. Pre heat your fan oven to 150C

8 oz SR flour
5 oz caster sugar
3 oz butter
3 oz currants
3 oz raisins
1 oz very finely chopped mixed peel
1 tablespoon vinegar
9 tablespoons whole milk [I used buttermilk]

Place the flour and sugar in a bowl and rub in the butter, until it resembles fine breadcrumbs. Mix in the dried fruits. Mix to a soft ish dropping consistency with the vinegar and milk.

Tip into your prepared tin and bake for about 1¼ -1½ hours. Mine cooked in 1 hr 20 mins. Cool in the tin for a short while then turn out onto a rack.

A winner.  At last a Tick for this old recipe, I am so pleased I did not give up. It keeps well and stay moist for several days too.

Note: I decided to add a little vanilla extract. Ingredients like dried fruit I almost never weigh, unless it is a special recipe. I have been baking too long to be bothered and reckon I can approx judge! I think I might have added a few more currants though.


I will try and keep up with any queries while I am away, but please forgive me if I miss anything.