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!
Lemons are pretty underestimated in the baking world. When I was sorting through the recipes Grandma had cut out from
magazines, I found one for a really tangyLemon
Loaf. I’m not sure which magazine it came from but Grandma Abson was an
avid reader of Woman's Weekly. Once the Monday washing had been done, she would treat herself to
a sit-down to catch up on the romantic serials as well as the more practical
knitting patterns – we had a whole wardrobe of hand knitted woollen jumpers, gloves, hats and scarves. The
recipes would be cut out and saved to try out later.
Tangy Lemon Loaf
110g/4 oz butter
175g/6 oz castor sugar
Grated rind and juice 2 lemons
2 eggs (beaten)
175g/6 oz self raising flour
Milk to mix
50g/2 oz granulated sugar
Cream the butter, castor sugar and lemon rind until pale and
fluffy. Gradually beat in the eggs. Mix in the flour and a little milk to
soften the mixture so it drops off the spoon. Grease a 1kg/2lb loaf tin. Bake
in a moderate oven (Mark 4, 350F, 180C) for 45 minutes until risen and firm on
top. Prepare the lemon syrup by heating the lemon juice and granulated sugar
until the sugar is dissolved. Once the cake is out of the oven, pierce the top
with a cake skewer and pour over the lemon syrup. Leave the cake in the tin
This is a great recipe to serve with a bowl of blueberries and raspberries.
The lemon syrup gives it really tangy and intense flavour - just the thing for
a late summer’s afternoon.