Saturday, 11 May 2019
The young Rhubarb in the garden is starting to grow in abundance so I’m taking advantage to make one of my favourite Rhubarb recipes. We always think first of Rhubarb crumble but this recipe has a slight twist as you melt the butter for the crumble mixture rather than rub it into the flour. It also means there’s more of the fruit to enjoy and less of the topping.
What you need
3½oz/90g wholemeal flour
2oz/50g rolled oats
1 tbsp poppy seeds
2oz/50g demerara sugar
How to bake …
Preheat the oven to 190C (170C Fan), 375F/Mark 5. Grease an 8 inch/21 cm baking dish. Melt the butter gently in a pan. Mix together the flour, oats, poppy seeds, and sugar in a bowl. Stir in the melted butter and make up small patties from the mixture. Freeze these for 10 minutes.
Cut the rhubarb into chunks, place on a baking tray, sprinkle with demerara sugar and pre-cook in the oven for 15 minutes. I added 2 tsps of ginger to the rhubarb while the crumble mixture freezes.
Remove the patties from the freezer and crumble in large and small pieces over the fruit. Bake for about 35 minutes until the top is golden. Allow to cool slightly. Serve with ice cream or crème fraiche.
Meryl says : You can use this recipe with any mixed red fruits e.g. cherries, strawberries, plums, raspberries, redcurrants. Mix 1 tbsp cornflour with 50 ml/2 fl oz water or red wine. Place the fruit in a bowl and add the cornflour mixture. Transfer the fruit to the prepared dish and continue as before with the crumble topping. You can be sure it’ll go “A-wop-bop-a-loo-bop-a-wop-bam-boom!”
Here are some more of Grandma Abson’s favourite recipes with Rhubarb and I’m busy devising a recipe for Rhubarb and Ginger Chutney – coming soon!
Thursday, 11 April 2019
Intrigued by an invitation to visit Queens Mill in Castleford, I was delighted to be taken a tour of the mill and site. They say that the mill’s history can be traced back to Norman times but there’s a hint that the Romans may have been grinding flour nearby. It’s a mammoth task ahead to restore the mill and its gigantic waterwheel but it’s very clear that the ambitious vision to provide first-class community facilities is well under way and is to be highly commended.
I was privileged to be offered a bag of special Castleford Stoneground Wholemeal Flour but with the proviso that I should try out some traditional recipes! It was a challenge which I was thrilled to accept. The volunteers at Queens Mill have already put together a book of their favourite tried and tested recipes, using the unique Stoneground Wholewheat flour so I was keen to get baking.
Being a Yorkshire lass, I’m always drawn to Yorkshire recipes and discovered ‘Yorkshire Mint Pasties’ in the Heritage section of their book. This turns out to be one of those old Yorkshire recipes which has been adapted over time as it gets passed down the generations. It can be made as a large Pasty as well as small individual Pasties. The combination of fresh mint from the garden, dried fruit and spices work surprisingly well.
Yorkshire Mint Pasties
Wholewheat Shortcrust Pastry
400g/1lb Castleford Wholewheat flour
110g/4oz butter (cut into small pieces)
110g/4oz butter (cut into small pieces)
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.
50g/2oz candid peel
50g/2oz brown sugar
2 tbsps chopped fresh garden mint
2 tbsps chopped fresh garden mint
1 tsp mixed spice
1 tsp nutmeg
1 tbsp soft brown sugar
1 teaspoon water
1 tbsp soft brown sugar
1 teaspoon water
Milk or beaten egg and caster sugar to glaze
Preheat the oven to 190C/Gas 5. Line or butter a large baking tray. Prepare the filling by melting the butter gently in a pan over a low heat and mixing in all the other ingredients. Roll out the pastry thinly. Cut out small 10cm/4 inch circles (I made about 14 small Pasties) or two large 25cm/10 inch circles for a large round Pasty.
For the small Pasties, spread the filling evenly over half the circle, and moisten the edge of the pastry with milk or beaten egg to seal the edges together. Then fold over the other half of the circle over the filling to make a crescent shape. Crimp the edges of the crescent to make a pattern. Place the Pasties on the baking tray, then brush the tops with the rest of the milk or beaten egg and sprinkle the caster sugar over them. Bake in the oven for 20 minutes until golden brown.
For a large Pasty, place the filling in the centre of one of the pastry circles and put the other circle on top. Seal the edges in the same way as the small pasties. Prick all over the top with a fork, brush with milk or beaten egg, sprinkle with caster sugar and bake for 25 to 30 minutes till golden brown.
Why not give these traditional Yorkshire Mint Pasties a try and enjoy them with a cup of Yorkshire tea! Watch out for the activities at Queens Mill including special open days to visit and see how the fantastic work of the volunteers progresses.
And a huge thank you to everyone who made my visit a very enjoyable one. I can’t wait to try out some more Wholemeal baking!
Saturday, 16 March 2019
Elizabeth Moxon is believed to have been the first Yorkshire woman to write and publish a cookery book. Entitled ‘English Housewifry’ and dating back to 1741, the book received a well deserved blue plaque in Pontefract in March 2019 as part of the ‘ 'Forgotten Women of Wakefield' project, following the hard work of Dream Time Creative team and the support of the Pontefract Civic Society. Featuring several hundred recipes, it proved very popular and ran to several editions over the next hundred years. Elizabeth has been described as trailblazer in English culinary writing and her book is thought to have paved the way for contemporary cookery authors such as Hannah Glasse in 1747.
Intrigued by this Georgian cookery writer, I couldn’t wait to try out her recipes for my talk on Popular Georgian baking in Wakefield Library earlier in the month. I chose Portugal cakes. They are quite like French madeleines and Queen cakes. I used half the ingredients she states and this made around 3 dozen small cakes. I've suggested temperatures and timings for a modern oven.
½ lb/450g butter
4 eggs (use 4 yolks and 2 whites)
½ lb/450g plain flour
½ lb/450g caster sugar
½ lb/450g currants
2 tsps nutmeg
Caraway seed (optional)
Preheat the oven to 190C degrees and line trays with bun cases. Melt the butter gently over a low heat. Remove from the heat and pour into a mixing bowl. Add the eggs. Beat until frothy. Add the flour, sugar and currants and mix to form a batter. Spoon the batter into the bun cakes, filling them to two thirds. If you wish, sprinkle a few carraway seeds on top of each bun. Bake for around 14 to 16 minutes, until firm and golden brown. Let them cool in the tins for 5 minutes, then transfer them to a wire rack to cool.
Here’s Elizabeth’s original recipe from her book which has been on display in Pontefract Library :
Extract from English Housewifery by Elizabeth Moxon
246. _To make_ PORTUGAL CAKES.
Take a pound of flour, a pound of butter, a pound of sugar, a pound of currans well cleaned, and a nutmeg grated; take half of the flour and mix it with sugar and nutmeg, melt the butter and put it into the yolks
of eight eggs very well beat, and only four of the whites, and as the froth rises put it into the flour, and do so till all is in; then beat it together, still strowing some of the other half of the flour, and then beat it till all the flour be in, then butter the pans and fill them, but do not bake them too much; you may ice them if you please, or you may strow carraway comfits of all sorts on them when they go into the oven. The currans must be plump'd in warm water, and dried before the fire, then put them into your cakes.
Guests at the unveiling of the Blue Plaque ceremony, tasted the delights of other Georgian baking from Elizabeth Moxon's book: Gingerbread, Cracknell biscuits and Seed cake. It was a great privilege to attend the commemorations for this enigmatic cookery writer.
Saturday, 23 February 2019
I tried this recipe from Sandra for Date and Spice biscuits out on some friends who came for coffee recently. Ginger is one of my favourite spices and it was a great way to use up the chopped dates I’d got in the cupboard.
Date and Spice Biscuits
5oz/150g chopped dates
2oz/50g brown sugar
2oz/50g treacle or golden syrup
6oz/175g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
2 tsps ground ginger
A few sesame seeds (optional)
Preheat the oven to around 180C/350F/Gas Mark 4. Line a baking tray with non-stick baking paper. If the dates look dry, place them in a bowl and soak in boiling water for about 5 minutes and then drain. Beat the sugar, treacle (or golden syrup), butter and egg together in a bowl. Add the flour, baking powder, bicarbonate of soda and ginger and mix well. Add the dates and leave the mixture to chill for 20-30 minutes. Divide the mixture into about 20 biscuits (about the size of a walnut) and place on the baking tray. Press each one to flatten out. Bake for around 15 minutes until golden brown. Allow to cool.
Meryl says : To add a bit of interest, roll each biscuit in sesame seeds prior to baking.
Tuesday, 1 January 2019
It is said that Sydney is the city of fireworks and the Sydney Harbour Bridge the first place we see sparkling with fireworks on New Year’s Eve. So Sydney Cake is today's cake of choice. It's an old recipe from Ada Kirk, a distant relative in our family. During WW2, the family was fortunate to receive food parcels from relatives in Australia, New Zealand and South Africa. These parcels sometimes contained copious quantities of dried fruits which were highly prized as dried fruit was rationed from 1942.
½ lb/225g self raising flour
¼ lb/110g sugar
¾ lb/340g mixed fruit
¼ lb/110g butter melted
¼ tsp mixed spice
¼ tsp ground nutmeg
1 bare teacup milk
Vanilla or lemon extract
Pre heat the oven to 150C/300F/Mark 2. Put all ingredients in order given into a basin. Beat for 4-5 minutes. Turn into a prepared tin. Bake in a slow oven for 2 hours on the lowest runner of the oven.
Meryl says : I used an 8 inch/21 cms square cake tin which worked well. I did reduce the cooking time to one hour and a half as it appeared baked and the cake tester came out clean.
Sometimes the family received a cake already made or they were sent butter in a tin. The downside was that the butter had to be used fairly quickly once the tin was opened. The upside was they could have a bake off bonzana!
Saturday, 8 December 2018
This is a very simple recipe for a seasonal Orange and Cranberry Cake adorned with glazed fruit to enjoy at Christmas. Get ahead and freeze the cake prior to decoration. You can also make it with fresh cranberries and use pistachios to decorate. I can guarantee there won’t be a piece left!
What you need …
For the cake
7oz/225g caster sugar
Zest of 1 orange
4 eggs (beaten)
8oz/225g self raising flour
2oz/50g ground almonds
1 tsp baking powder
5oz/150g cranberries (dried)
20z/50g mixed peel
How to bake …
Pre heat the oven to 180C (Fan 160c)/Mark 4/350F. Cream the butter, caster sugar and orange zest until light and fluffy. Beat in the eggs. Fold in the flour,baking powder and ground almonds. Fold the cranberries and mixed peel. Place the mixture in a well greased Bundt or Kugelhoph tin or a lined round 8 inch/24 cms cake tin. Bake in the oven for around 45 minutes. Leave to cool for 10-15 minutes before turning out.
For the topping …
150g icing sugar
Juice of ½ orange
Put the icing sugar in a small bowl and add the orange juice. Spoon the icing over the cake. Allow to set for 10 minutes then decorate with glazed fruits.
Whatever you are doing and wherever you are at Christmas, I wish you a very Happy Christmas Baking season!
Tuesday, 23 October 2018
Yorkshire Moggy Cake is a bit like our famous Yorkshire Parkin but lighter in texture. It’s not a Yorkshire breed of cat but it's thought the name Moggy or Moggie may be from Old Norse 'múgi' meaning ‘flour’ or ‘corn’.
What you need …
2 tbsps golden syrup
4 tbsps black treacle
4 tbsps (golden) caster sugar
250g/9oz plain flour
1tsp baking powder
3 tsps ground ginger
150ml/5fl oz milk
A square or round 21cm/8 inch cake tin lined with baking paper.
How to bake …
Preheat the oven to 160ºC/gas 3. Melt the butter, golden syrup, treacle and sugar gently in a pan. Sieve the flour, baking powder and ginger into a bowl. Stir the melted mixture into the dry ingredients. Beat the egg and milk together and add gradually until all is incorporated. Pour into prepared tin and bake for around 50 minutes until golden brown and a cake tester inserted into the cake comes out clean.
Meryl says : If you can wait 3 or 4 days, the cake becomes sticky like Parkin and well worth it. What do you think?
Wednesday, 12 September 2018
I came across le Gateau Basque whilst staying in a small village called Sare in the Pyrenees Atlantiques, just inland from St Jean de Luz and Biarritz. These traditional cakes are very popular with locals who come and stock up for a family get together and are standard fare on the dessert menu at the hotels in the area.
The cake is made up by mixing up a butter and sugar pastry dough or ‘pâte sablée’ with a choice of fillings of almond or vanilla crème patissier or a local black cherry jam preserve. In some ways it's similar to our Bakewell Tart and makes a simple but stunning dessert served with custard (crème anglaise) or crème fraiche.
Get the recipe for Gateau Basque in French
Recipe for Le Gateau Basque
6 egg yolks + 3 whole eggs
320g caster sugar
450g plain flour
1 sachet (7g) baking powder
½ tsp salt
2 tbsps golden rum
1 vanilla pod
Preheat the oven to 180C, Mark 5, 350F.
For the pastry dough
Put 100g butter (cut into small pieces), 200g caster sugar and the salt into a bowl. Rub in well and then incorporate 4 egg yolks and 2 eggs. Work to a smooth (not sticky) dough. Sift 400g flour and baking powder together and mix into the dough, forming a ball. Wrap in clingfilm and chill for 30 minutes minimum.
For the filling
Pour the milk and vanilla pod into a pan. (Tip : Rinse the pan beforehand with water to prevent the milk from sticking). In a bowl, beat 120g caster sugar, 2 yolks and the remaining egg until it is frothy. Bring the milk and vanilla pod to the boil and then remove the vanilla pod. Remove from the heat and then gradually pour half of this onto the egg mixture, stirring all the time. Then pour this mixture onto the remaining milk in the pan and heat gently, again stirring all the time until the mixture becomes thick. Remove from the heat and add the rum. Cover with clingfilm and allow to cool at room temperature.
To assemble the Gateau Basque
Roll out the dough to about ½ cm (¼ inch) thick and cut 2 circles to the size of the 20 cm/8 inch tart/flan dish. Place the first circle in the dish and pour the filling to 2 cms from the edge of the dish. Lay the second pastry circle over the top. Brush with beaten egg and make a pattern with fork prongs over the top. Bake for about 30 to 40 minutes until the Gateau is a golden colour. Allow to cool before serving. (Tip : It tastes better the following day if you can wait!)
Meryl says : I discovered that there is a Fete du Gateau Basque at Cambo les Bains every October where local pâtissière, Marianne Hyrigoyen invented the original recipe in the 1830s. You can visit the Gateau Basque Museum in Sare to learn how to bake this gorgeous cake.
Bon appetit ! On egin !
Monday, 18 June 2018
I discovered La Tourte aux Myrtilles (bilberries) during a stay in the Pyrenees. It’s a delicious cake which we were offered at breakfast by Muriel at Maison Darrouy. You’ll need a charlotte mousse or brioche style cake tin to achieve the same cake shape but you can bake it in a loaf tin. I tried several recipes as Muriel suggested to suit our taste with less sugar.
La Tourte aux Myrtilles
130g/4½oz caster sugar
225g/8oz self raising flour (or plain with 1 tsp baking powder)
½ tsp vanilla extract
1 tsp rum (optional or adjust to your taste)
200g/7oz bilberries/blueberries or blackberries
2 dsps demerara sugar for topping (optional)
Pre heat the oven to 170C/325F/Gas 3. Butter and flour the cake tin and place in the fridge. Melt the butter gently in a pan. Separate the yolks from the whites of the eggs. Whisk the yolks with the melted butter and the sugar until the mixture thickens. Gradually add the milk. Fold in the flour, vanilla extract and rum (if used). Whisk up the whites of eggs and incorporate them gently. Finally mix in the fruit gently. Pour into the cake tin and sprinkle with demerara sugar if used. Bake for about 1 hour until a cake tester inserted into the centre comes out clean. Leave to cool then turn out.
Meryl says : I remember eating wild bilberries when I was young but they are not easy to find in the wild as the season is short. So, although La Tourte aux Myrtilles is usually made with (wild) bilberries, you can take your pick of blueberries, blackberries. Can you tell the difference between bilberries or blueberries?