Lemon Curd is the tops

A free from additives recipe for Lemon Curd proved to be a winning formula to get Team Lemon Segments into the top 12 entries at the recent Enterprise Fair at Doncaster College. Team members were students on an Independent Living Life Skills course. Their tutor explained that their experience in the competition has hugely lifted their confidence, self awareness and business skills. 

The students made Lemon Curd under hygienically controlled conditions to Food Safety standards, worked out costings and profit margins and organised a Trade stand to display their products. It looked fantastic! 

Lemon Curd

4 eggs well beaten

4 lemons juice and zest

450g/1lb sugar

110g/4oz butter

Heat all ingredients together in a bowl over hot water until thick (coats back of spoon). Allow to cool. Pour into sterilised jars.  Cover and label. Store in the fridge for up to 6 months. Makes 2 x 1lb/450g jars.

With no colourings, additives or e-numbers in sight, the recipe proved to be a simple formula with a winning taste. I’m delighted they’ve agreed to share their recipe with me. Congratulations to Team Lemon Segments. Grandma Abson would have been very proud of them.  Make a jar or two and see for yourself! 

Cumberland has its snaps

We always think of tasty Cumberland sausages so when Veronica gave me this old family recipe for Cumberland Snaps, I found the ancient county of Cumberland in the northwest of England had produced another winning formula!

Cumberland Snaps

4 oz/110g caster sugar

8 oz/225g butter

2 tbsps golden syrup

 1 tsp bicarbonate of soda

1 tbsp hot water

 8 oz/225g plain flour

1 tsp ground ginger

2 oz/ 50g rolled oats

Pre heat the oven to 160C/325F/Mark 3. Melt the sugar, butter and syrup in a pan over a low heat. Dissolve the bicarbonate of soda in the hot water. Sift the flour and ginger together and mix with the rolled oats. Then pour in the mixture from the pan and the dissolved bicarbonate of soda gradually to make a dough. Roll the dough into small balls (about the size of a walnut) and place on a greased baking sheet. Bake for about 20 minutes until golden brown. Cool on a wire rack.

They really are delicious and such an easy recipe. Hurrah for historic Cumberland! Grandma loved collecting and passing on recipes and I’m loving keeping up this tradition. 

Have you a tasty local recipe to share? #keepbakingalive

A special Afternoon Tea for Mother’s Day

I’ve been experimenting with Grandma Abson’s Victoria Sandwich recipe to create a special treat for Mother’s Day. My friend Charlotte asked me to come up with a homemade ‘All in One Afternoon Tea’ sponge cake for her mum as a surprise for Mother’s Day. Since Charlotte’s mum likes all sorts of cakes, I came up with the idea of a 3 tiered sponge cake with each tier baked in a different flavour and finished with different butter cream fillings. You could say a cornucopia of tastes in a slice!

As a basis for the mixture I used Grandma Abson's Victoria Sandwich recipe with 8 inch/21 cms cake tins for each tier or layer.

Basic Sponge Cake for 2 tiers

3 large eggs and their weight (= approx 6-7oz /175g-200g) in each of

6 oz /175g butter 

6oz/175g caster sugar (*see below for Toffee or Butterscotch use soft brown sugar)

60z/175g self raising flour (sieved)

For 3 tiers use 5 eggs and weight of these in butter, sugar and flour

For 4 tiers use 6 eggs and weight of these in butter, sugar or flour

Preheat the oven to 180°C, 350°F, Mark 4. Line the cake tins with baking paper. Cream the butter and sugar until light and fluffy. Beat the eggs and add to the creamed mixture. Fold in the flour. Now divide the mixture into 2, 3 or 4 depending on the amount of mixture and number of tiers you have chosen.

Create different mixtures as you wish all at one if you have a large enough bowl and several cake tins. I prefer to do this in batches

For a Victoria Sandwich tier add a little milk

For a Lemon Cake tier add the zest and juice of ½ lemon

For an Orange Cake tier add the zest and juice of ½ orange

For a Chocolate Cake tier add 1 tbsp cocoa powder, ¼ tsp vanilla extract, 1 tbsp black treacle and a little milk to mix.

For a Coffee Cake tier add ½ dsp coffee essence or powder (Meryl’s Tip : You must grind coffee granules to a powder first!)

*For a Toffee or Butterscotch Cake tier – use soft brown sugar instead of caster sugar.

Put the mixture into the cake tins. Bake for about 25-30 minutes until a cake tester comes out clean or the top is firm to the touch. Place on a wire rack for 10 minutes, then turn the cake out onto the rack and leave until cool.

Butter cream fillings 

(This will be enough for 3 tiers of cakes)

4 oz/110g butter

8 oz/225 icing sugar

A few drops vanilla extract

1-2 tbsps tepid water or milk

Cream the butter and icing sugar. Add the vanilla extract and water or milk.

Now choose your fillings :

For a Victoria Sandwich use raspberry jam and butter cream.

For a Lemon Cake add the zest and juice of ½ lemon or 2 tbsps of lemon curd to the butter cream

For an Orange Cake add the zest and juice of ½ orange to the butter cream

For a Chocolate Cake tier melt 1 oz/25g of plain chocolate into the butter cream.

For a Coffee Cake add ½ dsp coffee essence

*For a Toffee or Butterscotch Cake use soft brown sugar instead of icing sugar.

Spread the butter cream (and raspberry jam for the Victoria Sandwich) on the top of one cake and place the other on top.  Carry on with the different tiers and fillings as you have chosen. If you wish you can cover the sides and top of the cake with butter cream.

 Add a Mother’s Day decoration and your home made Afternoon Tea gift is ready to serve for your special Mum!  Don't forget a card too!

Or try a traditional Simnel Cake for Mothering Sunday as Grandma used to bake. 

Happy Mother’s Day to all mothers out there!

A Taste of the Irish with Flakemeal Biscuits

Flakemeal biscuits

Some time ago, my saxophone teacher’s sister, Padraigin sent me her family recipe for Flakemeal biscuits all the way from Ireland. I’ve been saving this recipe to make as a special treat for St Patrick’s Day on 17 March. It makes about 36 biscuits and the recipe is so simple but very tasty!

Tommy’s Flakemeal biscuits

225g/8oz Flakemeal (Porridge Oats)

225g/8oz butter or margarine

110g/4oz plain flour

110g/4oz sugar

75g/3oz coconut

Put everything in a bowl and mix well. Make into dough. Roll out onto a floured surface about ½ to 1 cm thick. Cut out rounds with a cutter. Bake for 30 minutes at 180C/Mark 4/350F.

Padraigin writes : “These biscuits are my husband's favourite. I make them at different seasons of the year. I need to go and get the dinner sorted so I can get bit of sewing in later. All the best!” 

She is very gifted at sewing and makes beautifully crocheted hats and blankets.

Here's Kathleen's Apple and Nut Tea Loaf recipe - another Irish treat!

Lá Fhéile Pádraig Sona Daoibh  (la ale-lah pwad-rig son-ah jeev) which means ‘Happy St Patrick’s Day’! Don’t forget to send me your favourite family recipes to keep traditional baking alive! 

It’s Cut and Come Again Cake

 Cut and Come Again Cake

I’ve been asked so many times if Grandma had a recipe for this popular traditional cake. She classed this as a ‘useful’ light fruit cake and made it often but sadly it wasn’t written down in her collection. So, I was over the moon when Sheila gave me her family recipe :

Cut and Come Again Cake

6oz/175g butter

12oz/340g self raising flour

1 tsp mixed spice

4oz/110g soft brown sugar

8oz/225g mixed dried fruit (sultanas, currants, raisins, mixed peel, cherries)

3 eggs (beaten)

3 tbsps milk

Grease and line an 8 inch/21 cms cake tin with baking paper. Rub the butter into the flour until it’s like breadcrumbs.  Add the mixed spice, sugar and mixed dried fruit.  Add the beaten eggs gradually and then the milk until well mixed. Turn the mixture into the prepared cake tin. Bake in the centre of a preheated oven 180C/350F/Mark 4 for about 1¼ hours. Leave to cool for 5 minutes then turn out onto a wire cooling rack.

Grandma’s baking tip : This is one of those to test with a cake tester or thin cake skewer to see if the mixture has cooked. Stick it in the centre of the cake and if there is no mixture on it when the tester is taken out, the cake is cooked. If there are traces remaining on the cake tester, then it needs further baking time.

Meryl's tip : I made this in a round cake tin as Sheila suggests but you can make it in a loaf tin and dust with icing sugar if you wish.

This cake is just right with an afternoon pot of tea. I reckon you’ll be cutting and coming back for more with this cake. Let me know what you think!

Cranachan Burns’ Night special

Fiona's Cranachan

My friend, Fiona who is Scottish, and an amazing cook shared her family dessert for Burns’ night last year Prune & Whisky Tart. But the most popular dessert which follows the Haggis is Cranachan. It’s a mixture of whisky, cream, honey and toasted oats and the consistency is more like a mousse. Here’s Fiona’s family recipe.

Cranachan

2 oz (50g) medium oatmeal or rolled oats

2 tbsp of malt whiskey

2 tablespoons of runny Scottish honey

½ pint (300mls) double cream

6 oz (175g) raspberries 

(or other soft fruit such as blueberries or blackberries. 

If frozen allow time to thaw.)

Toast the oatmeal/rolled oats under a hot grill for about 2 minutes. Whip the cream until thick and stir in the honey and malt whiskey. Add the raspberries and fold in the toasted oatmeal and spoon into small glasses.

You can serve with biscuits such as Shortbread. 

We like Oat Ginger biscuits or Flapjack.

It’s new year, new , new ...

Tim and Jane's Tasty Flavours has moved to a new location in the Food Hall in Doncaster Market. Fortunately, the new stall is less than 50 metres from the old one and the range of baking ingredients to make Grandma’s traditional homemade recipes is as wide as ever.

Grandma Abson’s Recipe of the Month board has pride of place. Tim says the recipes are very popular with his savvy customers who snap photos with their smart phones. We link each month’s recipe to whatever is in season that month and mainly use ingredients from Tim and Jane’s emporium. We’re also keeping Grandma’s legacy of homemade baking alive with easy recipes which taste just scrummy with few ingredients.

To start the New Year, January’s Recipe of the Month is St Clement’s Pie. This famous pie is eaten whenever there are bells to ring out. Just as in the nursery rhyme, it’s made with oranges and lemons.

St Clement’s Pie

8oz /225g Shortcrust Pastry (8oz/225g flour, 4oz/110g butter)

Zest & juice of 1 lemon and 1 orange

4oz /110g caster sugar

5 tsps cornflour

2 eggs (separated)

½ pint/ 275ml water

Make Shortcrust Pastry.  Line a pie dish with the pastry and bake blind for 10 minutes. Put the lemon and orange zests, juice and 2oz/50g sugar in a pan. Heat until the sugar is dissolved.  Mix the cornflour to a paste with 6 tbsps of water. Stir into the mixture with the rest of the water until blended.  Let it cool a little. Add the egg yolks and mix gently till blended. Pour into the pastry case. Whisk the egg whites until stiff and add the rest of the sugar. Spoon the meringue on to the filling and make swirls. Cook in a preheated oven for 30 minutes. (300F, Mark 2, 150C)

Grandma’s tip : Bake it Blind This describes cooking pastry before adding a filling. Line the dish with pastry. Then line the pastry with baking paper. Cover with dried beans or peas.  Bake and remove the paper before adding the filling. Keep the beans or peas to reuse for baking blind.

Meryl says : This pie is delicious to eat hot or cold. I love it when the mixture is still hot, just set and the meringue is freshly peaked from the oven. 

Happy New Year #KeepBakingalive! 

“Heaven, I’m in heaven ....”

Ivy made our fabulous wedding cake

Christmas always has a tinge of sadness when there’s a well loved family member no longer around to celebrate the festive season. And so it was this year for us, when Grandma Abson’s niece, Ivy, passed away in early December 2013, aged 88.

Ivy followed in our great family tradition of baking. She would bake countless Christmas Cakes for family, friends and neighbours, all liberally laced with brandy, adopting the family method of letting her hand slip.  But her prowess extended well beyond producing tasty cakes, puddings, pastries and pies. She followed various cake decorating courses assiduously to develop her skills and became very proficient in sugar craft cake decorating and design, producing numerous wedding cakes with great artistry.

Ivy and Ron’s wedding 1950 

But as well as her culinary expertise, I’ll always remember Ivy for her great sense of fun in everything she did.  She loved dancing and was an ardent  'Strictly' fan, having spent her younger days travelling from her home in Manchester to enjoy the dancing spectacle at the Tower Ballroom in Blackpool. It hit just the right note when we heard Frank Sinatra singing ‘Dancing Cheek to Cheek'  as we remembered her with much affection at her funeral. So, I’m dedicating this post to Ivy and raising a toast of celebration (a glass of your favourite Chablis) and thanks for her long life. We’ll miss you! I bet you’re baking cakes up there in cake heaven.

Ivy celebrates Queen’s Diamond Jubilee 2012

And, just a final note to the end of the year, in the grand tradition of family baking, I’m delighted to say that Ivy has passed her skills down the generations onto granddaughter, Rachel, who now also excels in cake making and decorating. Long live home baking! 

Happy New Year. Let the baking continue!

Make a special Christmas Gift

What a brilliant idea! That’s what the customers said when they saw the basket of homemade edible gifts I was demonstrating at Grandma Abson's  Christmas Bake-in at Cook N Dine baking emporium. 

 I started off with Grandma’s homemade Mincemeat and soon the scent of cinnamon, mixed spice and nutmeg were wafting through the store. Once potted up and decorated, the jars make very attractive gifts.

I moved onto to Cranberry & Apple Chutney. This tasty recipe is proving to be a real hit this year and it’s recipe of the Month at Tasty Flavours in Doncaster Market.

Next was Aunty Emma’s Christmas Plum Pudding and a chance to stir the mixture and make a wish for next year. I showed how to microwave it to cut out hours of steaming.

 Mouth-watering Shortbread biscuits, using Christmas shaped cutters – stars, angels, bells and Christmas trees were simply decorated and wrapped up in small gift bags proved a popular choice.

Any Almond paste or marzipan, left over from decorating the Christmas Cake can be turned into exquisite Chocolate Marzipan balls in a the twinkling of an eye. Dip the balls in melted chocolate and top with a simple edible Christmas decoration to make a very attractive gift.

 Finally, old fashioned Peppermint creams – so easy to make with icing sugar, peppermint extract and lemon juice (I just use lemon juice and a splash of water to bind them) .

It all goes to show that making a special homemade gift is easy and it’s a perfect Christmas gift!

Happy Christmas everyone
Enjoy baking with Grandma Abson

Tis the season for Christmas Cranberry & Apple Chutney

 We've already got fresh Cranberries on the market so it's time to begin Christmas preparations with this easy Cranberry and Apple Chutney. It’s based on Grandma’s Apple Chutney recipe. The sumptuous red of the cranberries give it that real Christmas colour and the smells will get the Christmas season going. 

Cranberry & Apple Chutney
2 lb/approx 1 kg apples

1 lb/450g onions

250 ml white wine vinegar

¾ lb/350g cranberries

1 lb/450g demerera sugar

5 peppercorns or freshly ground pepper

2 tbsps ground ginger or 

1 piece fresh ginger sliced and finely chopped

Chop up the apples and onions finely. Place in a large pan with the white wine vinegar and bring to the boil. Then simmer for about 15-20 minutes until the apples and onions are soft. Add the other ingredients and mix together. Bring to the boil then simmer for about 1½ hours, stirring until the ingredients are tender. Allow to cool and remove the peppercorns. Spoon into clean jars and cover.

Grandma’s tips : To test if the chutney was ready, she would draw a wooden spoon across the bottom of the pan. If it’s ready, the chutney must not flow back into the gap left behind by the spoon. If not, then check every 5 minutes or so until the gap is clear.  She said that Chutney needs to cool slowly so the spices infuse and flavour the fruit. You can add more ginger and cinnamon to make it even spicier.

Meryl says : We love this recipe and serve it instead of Cranberry Sauce on Christmas Day. If you make a few jars and decorate them with ribbon, they'll make lovely edible Christmas gifts for friends and family. Let me know if you try it.