Tuesday, 27 August 2019
Lincolnshire Plum Loaf
There’s some confusion about ‘plums’ and ‘plumbs’. A ‘Lincolnshire lass’ (as she proudly described herself) gave me this recipe a few months ago. She asked me to share her Gran’s ‘Plumb Loaf’ as it was a treasured family recipe. She wasn’t sure why she had written ‘Plumb’ so we laughed when I said ‘plumb’ usually referred to lead weight whereas ‘plum’ was a traditional term for any type of dried fruit. However, she may have the last laugh as I found Elizabeth Raffald's recipe for ‘Plumb Loaf’ and ‘White Plumb Loaf’ when researching this Doncaster born cook.
Elizabeth Raffald's Plumb Cake
The recipes are similar but the quantities are much greater especially when it comes to eggs!
Here’s what you need ...
Lincolnshire Plumb Loaf
2 cups/8oz/225g self raising flour
½ cup/2oz/50g butter
1 cup/4oz/110g sugar
2 cups/8oz/225g mixed fruit
2oz/50g ground almonds
2oz/50g glace cherries
1 egg (beaten)
a little milk
How to bake it ….
Preheat the oven 180C/350F/Gas 4 to Rub the butter into the flour well, add the mixed fruit, ground almonds and cherries with the sugar. Then add the egg and milk. The mixture needs to be stiff so don’t add too much milk. Put into a lined loaf tin and bake for 45 minutes approximately.
Meryl says : When checking up on ‘plums’ and ‘plumbs’ I discovered that ‘plumming’ was a term used in Victorian times to describe dried fruit as it expands. That’s why the Victorians called Christmas pudding ‘Plum Pudding’. Why not try my Great Aunt Emma’s Plum Pudding recipe.
Wednesday, 21 August 2019
I enjoy doing research into Heritage baking and earlier this year, I was delighted that Doncaster Heritage Festival asked me to do some digging for a talk entitled ‘Uncovering Doncaster’s Food History’. There was a wealth of material to explore from the famous Doncaster Market at the heart of the town since 1194 to the new Food Festival held in May. I discovered an amazing gem in the Central Library, where I poured over a copy of ‘The Experienced English Housekeeper’ by Elizabeth Raffald, originally published in 1769 and containing this tasty citrus biscuit. I've brought the recipe up to date for a modern oven.
What you need ….
3 eggs (yolks only)
2-3 tbsps water
1 lemon zest
Few drops orange extract
How to bake ….
Preheat the oven to 160C/325F/Gas 3. Rub the butter into the flour. Then add the egg yolks and sugar. Mix in the water, lemon zest and a few drops of orange extract. Form a ball with the mixture and leave to chill in a cool place for 30 minutes. Then roll out as thinly as you can. Cut rounds as large as you wish. Bake for 20 minutes in a slow oven.
More about Elizabeth Raffald ....
Elizabeth Raffald was born in Doncaster in 1733 but spent most of her adult life in Cheshire and Manchester where she has a blue plaque in her honour. She died aged 47 in 1781 but by that time she had become a true entrepreneur. She was firstly employed as a cook housekeeper by the Warburton family at Arley Hall where she honed her skills and acquired the knowledge to write her book. Together with her husband, John she moved into Manchester and there she ran a confectionery shop, a cookery school, a catering business, the first employment agency for servants, the first trade directory and a coaching inn. She created the modern version of the Eccles cake with flaky pastry and is reputed to be the first cook to design a Bride’s cake with almond paste and royal icing.
Meryl says : Cracknells are known today more as a biscuit made with popular breakfast cereals and chocolate but I love Elizabeth Raffald’s citrus version. They make a real Heritage biscuit and a tribute to this truly domestic goddess of her time.