Friday, 16 July 2021

A cheerful summer Apricot bake

I’m always very pleased to receive an old cookery book and this one came from a friend’s mum. Entitled ‘Teatime Cookery’ and published in the 1970s, it’s a treasure trove of easy tasty bakes and old family favourites. What I like about these recipes is the simple list of ingredients, most of which I have in my stock cupboard, so I can be quite spontaneous about what to bake. Glancing through the pages, I chanced upon ‘Aunt Emily’s Apricot Cake’. The ingredients were enough for a 15 cms/6 inch cake or a 450g/1lb loaf size but I wanted to make a larger version, so I adapted the amounts to do this. I added demerara sugar before baking to make a crunchy topping.

Aunt Emily’s Apricot Cake

300g self-raising flour

200g butter

200g caster sugar

50g mixed peel

300g dried apricots (chopped small)

3 eggs (beaten)

2 tbsps milk

2-3 tbsps demerara sugar for topping

Preheat the oven to 180C (170C fan)/Mark 4/350F. Line a 21 cm/8 inch cake tin or 1 kg/2lb loaf tin with baking paper. Rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar, mixed peel and apricots. Mix in the eggs and milk. Put the mixture into the cake/loaf tin. Sprinkle demerara sugar on top. Bake in the oven for 60-70 minutes until a cake tester comes out clear. Leave in the tin for 10 minutes for about 10 minutes before turning out to cool on a wire rack.

 

Meryl says : Apricots are one of my favourite summer fruits so I really love this recipe and it’s so quick to make. It’s a great summer recipe but with dried apricots, we can bake it at any time of year. Acknowledgements and thanks to Aunt Emily for her original recipe.

Thursday, 10 June 2021

Bring on the summer with Honey & Almond Cake

 

We’re loving the warm rays of sunshine after the rainy days of May and the chance to sit and enjoy a pot of tea (or glass of wine) in the garden. So, here’s a summer cake recipe to serve as a perfect accompaniment. 

Honey and Almond Cake

What you need

300g/11oz butter

250g/9oz caster sugar

4 eggs

150g/5oz self raising flour

1 tsp baking powder

150g/5oz ground almonds

50g/2oz flaked almonds

4 tbsps honey (runny)

How to bake …

Preheat the oven to 170C (160C Fan), 325F/Mark 3. Line a 21cm/8 inch cake tin with baking paper. Cream the butter and sugar until pale and fluffy. Beat in the eggs one at a time with a little flour. Add baking powder to the remaining flour. Fold in the flour and ground almonds into the mixture. Spoon this into the cake tin. Scatter the flaked almonds over the top. Bake for 50-60 minutes until a cake skewer inserted into the centre comes out clean. Remove from the oven and trickle the honey over the top of the cake, leave to cool in the tin for 30 minutes before turning out onto a wire rack.

Meryl says : Bring on the summer with this glorious cake. I like to serve this one with a bowl of luscious summer fruits. It keeps well for a week in an airtight tin. 

And 10 years ago today, I launched Grandma Abson's Traditional Baking with the help and support of students at Dearne Valley College, John Foster of Fosters Bakery and of FCD design and marketing agency. What an amazing journey this has been! 



Monday, 3 May 2021

Taking up Captain Tom’s 100 Challenge

Last year, on 6 April 2020, the indomitable Captain Tom Moore set off to walk round his garden to thank our NHS heroes. One hundred laps later, he'd raised an incredible £38.9 million for the NHS Covid-19 appeal. Friday 30 April would have been his 101st birthday and to honour him and his amazing achievements, the Captain Tom Foundation asked everyone, of all ages and abilities, to take part in the Captain Tom 100 Challenge. The idea was to take on a challenge around the number 100 anytime and anywhere over his birthday weekend between Friday 30 April and Monday 3 May. 

So last weekend, my grandchildren and I responded to the Captain Tom 100 Challenge and for our weekend baking we made 100 buns and biscuits! We put our results on social media and were delighted at the response to our efforts. There still time to donate Captain Tom Foundation  or on our Just Giving Page.

We used Grandma Abson’s foolproof recipe which you can find here.

Where I come from in Yorkshire, we’ve always called these ‘buns’ but where I live now everyone calls them ‘cakes’. Grandma Abson would say that cakes are larger bakes such as Victoria Sandwich, Chocolate Cake and Fruit Cake but whatever you call them and however you decorate them, we loved baking them and were delighted to support the legacy which Captain Tom bequeathed. He left us all a simple message of hope, "Tomorrow will be a good day", inspired millions around the world and brought comfort and joy to so many during the pandemic.

Enjoy!

Tuesday, 13 April 2021

Spring time for buns!

Daffodils and tulips are blooming in the garden so we definitely celebrate Spring with Spring time baking.  Here are some small cakes or buns which you can decorate however you wish – as long as they have a hint of Spring!

Spring time buns

What you need :

2oz/50g butter

2oz/50g caster sugar

1 egg

½ tsp vanilla extract

3 oz/75g self raising flour

1 tsp baking powder

A little milk

How to bake :

Pre heat the oven to 350 F, Mark 4, 180 C. Cream the butter and sugar and add the vanilla extract and beaten egg. Sift the flour and baking powder and add to the creamed mixture using a little milk if necessary. Half fill bun cases with the mixture and bake in a moderate oven for 15 minutes. Makes 8-10 buns.

To decorate :

When cool, scoop out the top of each bun and fill the hole with butter cream. For this you need 2 oz/50g butter, *4 oz/110g icing sugar, a few drops *vanilla extract and 1-2 tbsps milk. Cream the butter and icing sugar. Add the vanilla extract and milk and mix well. Replace the scooped-out sponge as a lid. Dust with icing sugar. We like to add some butterscotch pieces too. 

Or, make chocolate buns by adding 2 tbsps of cocoa to the mixture. We made these for Easter but you can bake some the next time there's a special occasion.  

Meryl says :  

During lockdown home schooling, I’ve been baking every Friday with my grandchildren. We made lots of tasty bakes and carried on after school from March. You can check out our bakes as we post our efforts on @GrandmaAbson Instagram  Enjoy!


Wednesday, 10 March 2021

Grandma’s homeschool baking

 

  
Rainbow Cake

During this last lockdown, I’ve been busy homeschooling my grandchildren. Every day we’ve been doing our best to do the lessons and keep our spirits up. We’ve had some fun and worked hard but by Friday afternoon, we were all getting a bit worn out, so we put our screens and writing away, put on our aprons and went into the kitchen to bake. Over the long winter months, when it was dark and gloomy by mid afternoon, we made lots of lovely treats for the weekend and cheered ourselves up. We posted photos and videos of our efforts on @GrandmaAbson Instagram  to delight and inspire others to bake.

This is our favourite cake (so far) and is also a thank you to all those heroes who keep us safe. We made Grandma’s recipe for a Victoria Sandwich in an 8 inch/ 20cms cake tin, to make a fabulous cake.

What you need

4 eggs and their weight in each of 

caster sugar

 self raising flour 

margarine or butter

Milk to mix. 

Raspberry Jam 

How to bake

Preheat the oven to Mark 5, 190 C. Cream the butter and sugar. Beat the eggs and add to the creamed mixture. Fold in the flour. Add the milk and mix in gently. Put into 2 x 7 inch (18cms) greased tins. Bake for 30 minutes. Check it’s done with a cake tester. Allow to cool on a wire cooling rack. 

Then make the butter cream and get the raspberry jam out to assemble and decorate the cake.

Butter Cream

110g/4 oz butter

225g/8 oz icing sugar

Few drops vanilla essence

1-2 tbsps tepid water or milk

Cream the butter and icing sugar. Add the vanilla essence and water or milk to make a soft mixture. 

How to assemble and decorate

When cold, cut the cake into 2. Spread the butter cream on one half and raspberry jam on the other and sandwich together. Then turn on their sides to form a rainbow shape. Cover one side of the cake with butter cream then decorate with smarties or coloured sweets in the order of the rainbow colours.

Grandma Meryl says : Enjoy a slice to say thankyou. Back at school now but we're still carrying on our  #bakingwithGrandma so keep checking for our Friday bakes! 

Tuesday, 9 February 2021

Apple of my eye

Spicy Apple Cakes

I don’t often make cakes with fruit such as apples as I sometimes the wet mixture can make the final texture too heavy but there was nothing like that with this recipe for these little spicy apple cakes. 

50g/2oz butter

150g/5oz plain flour

1 tsp baking powder

1 tsp cinnamon

1 egg

50g/2oz soft brown sugar

110gml/4fl oz milk

3 baking apples

Demerara sugar for topping

Pre heat the oven to 200C/Mark 6. Melt the butter in a pan and cool slightly. Sift the flour, baking powder and cinnamon. In another bowl, whisk the egg, sugar, milk and the melted butter then fold in the flour mixture lightly without over beating it. Grate 2 of the apples and fold this in carefully without over stirring. Divide the mixture into 8-9 small cake or muffin cases in a baking tin or tray. Chop the remaining apple into small pieces and arrange on top of each small cake, sprinkling demerara sugar on top. Bake in the oven for 30 minutes. Leave to cool.

Meryl says : This is a great recipe which can be adapted with the addition of other fruits such as blueberries. You could try it out with apricots too.  

Tuesday, 5 January 2021

Hurrah for mincemeat leftovers

 
Apple and Mincemeat Pudding

It’s not surprising that with changing plans for Christmas, I made too much mincemeat. By 2 January I still had two jars left but, as the saying goes, every cloud has a silver lining. I had enough to try out a recipe which my friend Sarah gave me a few years ago. It was one that her mum used to make and the pudding became a family tradition for New Year.

What you need

2oz/50g + 2oz/50g (for topping) butter

2oz/50g sugar

60z/175g self raising flour

1 tsp baking powder

1 large egg

3 fl oz/100ml milk

10oz/285g mincemeat

2- 3 cooking apples (depending on size)

2oz/50g demerara sugar

How to bake

Preheat the oven to 200C/Gas 6. Prepare a 25cm/10inch flan dish by rubbing it with butter. Beat the butter, sugar, flour, baking powder and egg together until well combined. All the milk and continue to mix until a smooth consistency. Spread the mixture over the base of the dish and then spoon the mincemeat over it. Peel and core the apples, then slice thinly. Arrange these over the top of the mincemeat. Brush with melted butter and sprinkle demerara sugar on top.  Bake for about 30 minutes until the apples are cooked. Serve with custard, crème fraiche or ice cream as you wish.

Meryl says: It’s an easy dessert to make and proved a winner with us too. Grandma has a Mincemeat Cake which is another great recipe for leftover mincemeat. You can also freeze mincemeat too for around 6 to 8 months. 'Waste not want not' as she used to say!

Tuesday, 1 December 2020

Get Christmassy with Oat Ginger Biscuits

 
Oat Ginger Biscuits

Christmas baking is all about the fragrant spices such as cinnamon, nutmeg and allspice. The warmth, aroma and seductive flavour of ginger means this spice is one of the most popular to get us into the Christmas mood. Grandma’s recipe for Oat Ginger Biscuits my favourite biscuit and it’s an easy treat to make.

What you need :

110g/4oz butter

1 tbsp golden syrup

50g/2oz soft brown sugar

110g plain flour

1 tsp bicarbonate of soda

110g/4oz rolled oats

1 tsp ginger (or more to taste)

2 tbsps water

How to bake :

Pre heat the oven to 375F, Mark 5, 190C. Melt the butter with the golden syrup and sugar in a pan over a low heat. Mix the dry ingredients (flour, bicarbonate of soda, oats and ginger) and add to the melted mixture. Mix well and add the water. Form into a dough. Leave to chill for 30 minutes. Roll into rounds on a well-greased baking tray. Bake in a quick oven for 15 - 20 minutes. Remove from the baking tray while warm. 

Meryl says : These delicious biscuits make fantastic Christmas presents. Dip in melted chocolate, drizzle water icing or decorate with silver balls. Let your Christmas creative spirit run wild. For decorations, make a small hole with a skewer in the top of each biscuits prior to baking at the top of each biscuit.



Monday, 5 October 2020

‘Please, good missus, a soul cake …’

 

Soul Cake

This was the song which children sang, as they went knocking on their neighbours’ doors in the hope of winning a Soul Cake. It was most likely an early trick or treat custom from medieval times onwards and the tradition exists today in some corners of Yorkshire. As a thank you for the Soul Cakes, the children made a promise to pray for the souls of deceased relatives on All Souls Day, which falls on the day after All Saints Day (1 November) and Halloween (31 October).

So, what are these ‘Soul Cakes?’ I was given one to try when I went to do a talk to a group in Sheffield during November last year. The ‘cakes’ are really like biscuits, baked with currants and spices and decorated with the mark of a cross to show they were alms. Here’s the recipe :

What you need to make 12 to 15 Soul Cakes

175g/7oz butter

175g/7oz caster sugar

3 egg yolks

450g/1lb self-raising flour

2 tsps mixed spice

1 tsp nutmeg

110g/4oz currants

How to bake

Preheat the oven to 190C/Mark 5. Cream the butter and sugar until the mixture is light and fluffy. Beat in the egg yolks one by one. Mix the flour and spices in a separate bowl and add the creamed mixture and currants, keeping enough back for decoration. Mix together and add the milk until it becomes a fairly stiff dough. Roll out the dough on a floured surface to about 1 cm (just less than ½ inch) and cut into rounds with a biscuit cutter. Make a cross on the top of each one and decorate the lines with a row of currants. Place the biscuits on a greased or lined baking tray and bake for 10-12 minutes until golden brown. Remove from the oven and allow to cool on a rack.

Meryl says : You can recite or sing the Soul Cakes song before you taste these scrumptious biscuits. It goes like this :

A soul, a soul, a soul cake,

Please, good missus, a soul cake,

An apple, a pear, a plum or a cherry,

Any good thing to make us a merry

One for Peter, two for Paul,

Three for Him that made us all.

I’ve got a little pocket, I can put a penny in.

If you haven’t got a penny, a ha’penny will do,

If you haven’t got a ha’penny, then God bless you.

I love finding these old traditions. In today's challenging times, Soul Cakes fit the bill perfectly for ‘any good thing to make us all merry.’ Enjoy!

Tuesday, 25 August 2020

Back to the Bero book

I’ve always enjoyed meeting people who have been kind enough to share their treasured family recipes. Both Sheila’s Cut & Come Again Cake and Faith’s Chantilly Cake  have proved especially popular.
Often people will tell me about their cherished copy of the Bero cook book. In fact, there were many versions. It was first published in 1923 around the time that self raising flour started to become more popular. The Bero company staged exhibitions where they sold freshly baked scones and cakes and the recipes were much in demand. It’s now in its forty-first edition.
Recently, I looked through Grandma’s collection of Bero books – she had several ones from different eras and they are all well thumbed. I picked out this recipe to try from the twenty first edition in 1958.
Bero Parkins
As always with the trusty Bero recipe books, they turned out a very tasty accompaniment to a coffee or tea break at home. 
Some time ago time, Barrie sent me a photo of the famous Yorkshire Brack from his late wife’s Bero book. He was working his way through all the recipes and this was his favourite. So back to the Bero book for some traditional baking!

Saturday, 25 July 2020

Making the most of garden beans and peas

Bean, Pea and Bacon Tart

I’ve been spending some time recently looking through all the cook books I’ve collected over the years. I came across my copy of Castleford Born and Bred : Recipes from Queens Mill from my visit there last year. I’ve already made a few recipes from the book, including Yorkshire Mint Pasties, which the volunteers put together to tempt visitors to try out their special Castleford stoneground flour. 

I’d been wondering what to cook with the sudden glut of broad beans and peas in my garden this week, so I was delighted to see a recipe for Bean, Pea and Bacon Tart which fitted the bill perfectly.

Whole-wheat Shortcrust Pastry

400g/1lb Castleford Whole-wheat flour
110g/4oz butter (cut into small pieces)
110g/4oz lard

Water to mix

Rub the butter into the flour to the consistency of fine breadcrumbs. Mix with water to form a ball. Leave to rest in a cool place for 30 minutes.

What you need

400g/1lb whole-wheat pastry

150g/6oz podded broad beans

150g/6oz podded peas

150g/6oz smoked lardons or bacon

300ml/10 fl oz double cream

100ml/4 fl oz milk

12 basil leaves with extra for decoration

4 large eggs

50g/2oz parmesan

How to cook

Heat the oven to 200C/ Gas 6. Roll out the pastry on a lightly floured surface until large enough to line a 280mm/10 tart tin or flan dish. Press the pastry snugly into the tin. Line the pastry case with baking paper and dried peas and chill for 30 minutes. Place in the oven and bake blind for 25 minutes. Remove the paper and return to the oven for 5 minutes to dry out the pastry on the base.

During this time, boil the peas and broad beans for 5 minutes until tender, Drain and rinse off any forth. Tip into a bowl with the basil, 3 tbsps double cream and seasoning, Puree in a food processor or blender until smooth,

Dry fry the lardons/bacon until golden.

Beat the remaining cream with eggs, milk, parmesan and seasoning. Smooth the pea and bean puree over the base of the tart case and scatter with the bacon. Carefully pour the egg mixture over this. Turn the oven down to 180C/gas 4 and bake for 35 minutes until set and golden. Cool slightly and trim any overhanging pastry with a sharp knife. Scatter with the extra basil.

Serve with salad for a picnic or summer buffet or have a slice for lunch while it’s still warm. Omit the bacon for a vegetarian option. I think I’ll add a few olives for a Mediterranean summer feel. Perfect  picnic food. Formidable!


Friday, 3 July 2020

Dreaming of Cake

Dream Cake

I have to say that baking in #lockdown has been a bit strange.   I’ve heard more people talk about baking than ever before and the quest for easy recipes is a constant theme. 

Grandma’s recipe for Dream Cake has been a firm favourite when I’ve made it for events in the past so I’ve been dreaming about baking it in #lockdown. Grandma had some bizarre names for cakes and the reason for the name of this one is lost in the mists of time – but it’s a dream if you like cherries and walnuts.

Dream Cake

5oz/150g butter

5oz/150g sugar

Vanilla extract

3 eggs

8oz/225g self-raising flour

1 level tsp baking powder

3oz/75g cherries

3oz/75g walnuts

Pre heat the oven to 350F, Mark 4, 180 C. Line a square or round cake tin approximately 21-22cms with baking paper. Cream the butter and sugar. Drop in the eggs and beat thoroughly. Add a few drops of vanilla extract. Add the flour, adding the baking powder last of all. Fold in the walnuts and cherries, which have been rolled in flour, saving a few for the top of the cake. Bake in a moderate oven for about 1 hour. 

Meryl says : Don’t forget to wash and dry the cherries before you add them to the mixture so they don’t fall to the bottom of the cake.

Make a dream come true with Dream Cake!