Grandma Abson's Traditional Baking is all about simple and tasty baking, a legacy from my Grandma's time as a cook-housekeeper in Edwardian times and a lifetime of baking.
As I was growing up, I watched her bake and cook, and acquired her expertise and passion for baking. Now I'm sharing Grandma Abson's traditional baking with baking devotees who remember it first time around and a whole generation new to baking. Enjoy!
celebrating New Year with a Galette de pommes. It reminds me
when I lived in France and worked in a school in St Quentin. We had a staff reception
to celebrate ‘Le Jour des Rois’ (the Day of the Kings) on 6
January and tasted the famous ‘Galette des Rois’.
tradition is that a ‘feve’, a dried bean or a porcelain figure, is hidden in
the ‘Galette’ and whoever finds it becomes King or Queen for the day and wears
a golden paper crown. The ‘Galette des Rois’ is usually made with puff
pastry with a layer of almond paste or frangipane. The head teacher served us
all with a glass of champagne. I had taken some of Grandma’s Christmas Cake and
Monsieur le Proviseur said it was the best cake he had ever tasted.
My landlady's friend, Madame Blanchard made an apple version
: Galette de Pommes.
150g plain flour
100g butter (cut
into small pieces)
1 tsp sugar
25g unsalted butter melted
100g caster sugar
the flour, salt and sugar in a bowl with the butter butter. Add the water and
bring together. Wrap the dough in clingfilm, and let rest in the fridge for
about 30 minutes. Remove from the fridge and let it soften while making the
filling. Peel, core and slice the apples. Roll the pastry out
into a large circle to fit the dish. Place the pastry in the dish. Arrange the
apples so that they overlap. Place in the fridge for 10-15 minutes. Heat the
oven to 200C/Mark 6/400F. Remove the Galette from the fridge and brush the
pastry edge with the melted butter. Sprinkle the apples with the caster sugar
and Calvados. Place the Galette in the oven and bake for 45-60 minutes until
golden. Serve hot or cold with cream or ice cream.
tips : I follow the pastry recipe which is like Grandma’s
shortcrust pastry but include 25g of ground almonds. I use Coxes
apples but don’t add any sugar since we don’t like things too sweet. I
also sieve some icing sugar and caramelise it under the grill once the Galette is out of the oven rather than the caster sugar. See for yourself, it's very
been a hectic week baking for family and friends but I read Nigel
Slater's book 'Toast' and remembered the same sort of delectable
apple and lemon meringue pies just like Grandma used to make.