Fond memories of buns

Just to set the record straight, what we call ‘buns’ in Yorkshire are often called 'small cakes' elsewhere across the country. Margaret wrote to me about her fond memories of buns as a child in Kiveton Park near Sheffield when I visited her Local History group to talk about the History of Afternoon Tea 

“Before, during and after the war, tea parties would be held on a large lawn behind the houses on Wales Road (now a car park). Kids were excluded but we played on the edges and our mums would usually save a precious bun for their offspring. If we were caught playing on it during the week, we were chased off by Mr Betteridge!”

Margaret and her chums would perhaps be eating 

Ginger Buns 

or any of these from Grandma Abson’s recipes for tasty buns :

Butterscotch & Apricot Buns

Chocolate Brownies

Double Chocolate Mini-Muffins

Lavender Buns

Ma Bailey's Chocolate Brownies

Richmond Maids of Honour

Plenty to choose from ... so, which is your favourite?

Fruit, Nuts & Seeds for a Summer treat

Fruit, Nut & Seed Bars

Summer’s here and the time is just right to get out those BBQs in the garden or take a picnic to a favourite spot. Bake this easy recipe in a foil container to put out on the garden table or simply wrap and pop in your picnic basket. These bars are packed full of flavour with dried fruits, nuts and seeds and make a healthy treat with no added sugar. 

What you need

7oz/200g butter

6oz/175g honey

12oz/340g porridge oats

6oz/175g dried fruits

4oz/110g chopped mixed nuts

1 tbsp pumpkin seeds (pepitas)

1 tsp linseeds

2 tbsps lemon juice 

Preheat the oven 180C (160C Fan)/Mark 5/350F 
Melt the butter and honey gently in a pan over a low heat.

Mix the porridge oats with the dried fruit nuts and seeds, keeping a few seeds back to decorate the top. Add the melted butter and honey and stir in well.

Spoon the mixture into a tin or foil case (23cm x 23cm). 
Scatter the reserved nuts and seeds on the top. 
Bake in the oven for about 25 minutes.  
Allow to cool before cutting into bars with a sharp knife.

Fruit, Nut and Seed Bars

Meryl says : This is a really versatile recipe which you can vary to your own taste and what’s in your store cupboard. 
I used apricots, raisins and sultanas but you could use other dried fruits such as cranberries, dates or gogi berries. 
Almonds, brazils, hazelnuts, pistachios, walnuts were my choice but macademias nuts or pecans work just as well. 
Pumpkin seeds (also known as pepitas) and linseeds fitted the bill but chia and sesame seeds are equally good.  
Finally, cacao nibs would also give the bars an intense chocolate flavour. 

What's your choice?

I should Coco...

Coconut Tartlet

For several centuries since they was discovered by Spanish and Portuguese explorers, coconuts have been associated with the exotic. But in the tropics and sub tropics, they are known for their versatility with many uses ranging from cosmetics to food and even claims as a cure for all sorts of ailments.

Grandma had a number of baking recipes with  desiccated or shredded coconut. The humble Coconut Tartlets recipe is one of my favourites. It makes about 12 tartlets.

Coconut Tartlets

4oz/110g shortcrust pastry

strawberry or raspberry jam

2oz/50g butter

2oz/50g sugar

1 egg (beaten)

2oz/50g desiccated coconut

1 tbsp self raising flour

Pre heat the oven to 180 C (Fan 160 C )/ Mark 4 / 350F. Roll out pastry thinly (2mm) and cut into 12 rounds  with a cutter. Place the rounds in the bun tin. Put half a teaspoon of jam in the bottom of each tartlet. Cream the butter and sugar until light and fluffy. Add the beaten egg and coconut. Place 1tsp of the sponge mixture on top of the jam. Bake for about 20 minutes until the sponge is golden brown. Leave to cool for about 5 minutes before removing from the tin.

For more of Grandma’s Coconut recipes, check out

 Coconut Haystacks 

Coconut Fingers 

You should definitely Coco....

A dash of ginger makes a Plum job

Plum and Ginger Cake

I love to see Plums appearing at the market since it gives me a chance to make this delicious cake. As always a dash of ginger gives it an extra kick.

 Plum and Ginger Cake

6 plums

2 eggs

4oz/110g caster sugar

5oz/150g yoghurt

2fl oz/50ml vegetable oil

5oz/150g self raising flour

1tsp baking powder

1 tsp ginger

1 tbsp demerara sugar

Preheat the oven to 200C/400F/Mark 6. Grease and line a 21cms/8 inch cake tin. Slice the plums thinly. Beat the eggs yolks with the sugar until pale. Mix the yoghurt and oil into the egg and sugar mixture and then add the plums. Mix the flour, baking powder and ginger together and stir into the mixture. In a separate bowl, whisk the egg whites until they are firm peaks. Fold into the rest of the mixture. Pour into the cake tin. Sprinkle demerara sugar on the top and bake for around 45 minutes. 

Meryl says : Plum and Ginger Cake is at its best when served slightly warm as a pudding but you can let it cool and serve as a cake. It will keep for a couple of days or so – if you can resist it. Pudding or cake - what do you think?

Let’s party with Lily’s Praline Cake

Praline Cake

 I did a presentation about Grandma’s baking for a fabulous group called ‘The Breakaways’. The name of their group was intriguing since, much as they loved their husbands and partners, they just enjoyed a couple of hours 'break' away from home to chat and relax with their friends. They had all sorts of hobbies and baking was high on the list. 

Lily sent me her recipe for one of their favourite cakes – a proper party piece and perfect for a birthday treat – Praline Cake –  and it's very easy to bake. She had been making it since Cadbury Flakes cost 14p so you can tell it’s an old favourite.

Praline Cake

4oz/110g caster sugar

4/oz/110g butter or margarine

2 oz/50g self raising flour

2 oz/50g ground almonds

2 oz/50g coconut

2 eggs

1 Cadbury’s Flake

Cream the sugar and butter/margarine. Add the dry ingredients gradually with the beaten egg. Crumble in the Chocolate Flake. Put into a square tin and bake in the oven 150C/Mark 2 for 45 minutes

Meryl says : I  topped my Praline Cake with butter cream  and chopped nuts to make a perfect party cake but you could decorate with chocolate pieces too. Thanks to Lily, Diana and The Breakways for sharing this glorious recipe! 

Melting Moments just melt in the mouth

There can be no better bake which typifies that ‘melt in the mouth’ sensation than Melting Moments. Jenny sent me a family favourite recipe from her Mum, Betty with the following message : 

"You recently came to our Social History group in Chesterfield to give a talk on your grandmother's recipes which I enjoyed very much. It inspired me to look at an old exercise book of my Mum's and bake a few of her favourite recipes again. I do remember Mum making ‘Melting Moments’ and helping her. They were delicious, a sort of a cross between a biscuit and a bun; she used to put a cherry on the top of each one too.”

Melting Moments

 2½oz/65g lard

1½oz/35g margarine

3oz/75g caster sugar

Porridge Oats

5oz/150g self raising flour

1 small egg

1 tsp vanilla essence

Cream the fats and sugar and beat in the egg, Work in the flour and the vanilla essence. Roll into balls with wet hands and coat with rolled oats. Place on a greased tray and press out slightly. Bake in a moderate (180C/200F/Mark 4) oven 15-20 minutes. Cool slightly on a tray before removing and decorate.

Meryl says : Betty used lard and margarine but I used butter instead. I preheated the oven to 180C/200F/Mark 4 which equals Grandma's term for 'moderate'. I put a cherry on top just as Betty did too.

Many thanks to Jenny (and, of course, Betty) for this glorious memory box recipe. I remember having them as a treat in a sandwich box. They were as light as a feather. They’re perfect to bake with children too. Let's keep up the tradition!

Spring forward with Daffodil Cake

Daffodil Cake

I love the month of March when Spring arrives in all its golden yellow glory. This delicate recipe for Daffodil Cake is the perfect harbinger of Spring with swirls of yellow and white in every slice. Decorate with Spring flowers for a perfect seasonal cake for Mothering Sunday or as an Easter Cake.

What you need

Oil and flour (to line/cover the inside of the tin)

4 large eggs (separated)

1 tsp vanilla extract

1 tsp cream of tartar

10g/4 oz caster sugar 

1 orange (zest and juice)

50g/2 oz plain flour, sifted

1 tsp baking powder

Lemon Curd for filling 

Icing sugar to decorate

How to Bake

Preheat the oven to 190C/ Gas 5 /375F. 

Lightly oil a 20cm/8 inch cake ring tin (you can use a round or square cake tin and line with baking paper) and dust with flour. Separate the eggs into 2 large bowls.

Beat the egg whites, vanilla extract and cream of tartar in one bowl until stiff. Gradually add in 50g/2oz of the caster sugar and continue beating until soft peaks form. 

In the other bowl, beat the egg yolks with orange zest, juice, and remaining sugar until thick and light. Sift the flour and baking powder together and add to the egg yolk mixture. Spoon the egg yolk mixture and egg white mixture alternately into the cake tin. Stir the mixture with a fork to give a marbled effect. Bake for about 30 minutes (allow 5-10 minutes more if using a round cake tin). Remove the cake from the oven. Invert the cake tin over a cooling rack and let it cool for 30 minutes. 

Remove the cake from the tin carefully and allow to cool. Once cool, cut the cake in half and spread  Lemon curd in the centre. Place the other half on top and dust with icing sugar.

A slice of this and you’ll have a spring in your step

Daffodils blooming in my garden

Ooh er…Rhubarb Betty

 Rhubarb Betty

This old American recipe is very easy to make and makes a change from traditional Rhubarb Crumble.  This is a very easy recipe to serve up and you can take advantage of the superb young Rhubarb during the Rhubarb Festival  in Yorkshire during February. Rhubarb is very tasty and nutritious but you can make this recipe with any seasonal fruit such as apples, blackberries, gooseberries, plums and apricots.

Rhubarb Betty

6-8 sticks of rhubarb

 2 oz /50g soft brown sugar

4oz /110g  fresh white breadcrumbs

2oz /50g butter

2 0z/50g demerara sugar

2 tbps dessicated coconut (optional)

Grated zest of 1 lemon or orange

1-2 tsps ground ginger to taste

1 tsp cinnamon

Prepare the Rhubarb : Wash the rhubarb and cut into chunks. Place on a baking tray. Sprinkle the sugar on top. Bake in the oven (325F/Mark 3/160C/140C Fan) for 10 minutes. Remove from the oven, retaining a few pieces for decoration.

To make the crumble : Turn the oven to 350F, Mark 4, 180C , 160C Fan.  Melt the butter and mix with the breadcrumbs. Stir in the demerara sugar, coconut, zest, ginger and cinnamon. Put half the rhubarb in a greased 2.5 pint/1 litre dish. Cover with half the crumble mixture. Add the remaining rhubarb and then the other half of the crumble mixture. Finally top with the few pieces of rhubarb. Bake for 35-40 minutes until golden. Serve with custard, ice cream, crème fraiche or yoghurt. 

So who was Betty then?

No eggs, low fat, reduced sugar.... it's Bachelor Cake

Here’s a cake for my friend Charlotte. She loves baking but can’t eat eggs. Help is at hand with this old recipe from Grandma’s collection. Bachelor Cake is egg free, low fat and reduced sugar cake, so it hits a few buttons into today’s healthy eating world. It works well with gluten free flour if you add extra liquid to the mixture. 

Bachelor Cake topped with almonds 

12oz/340g plain flour

1 tsp mixed spice

1 tsp cinnamon

1 tsp ground ginger

3 ozs/75g butter

12 oz/340g dried fruit

2 oz/50g sugar

2 tbsps marmalade

1 tsp bicarbonate of soda

2 cups of milk (approx ½ pt/10 fl oz/275ml)

Almonds for topping (optional)

Preheat the oven to  160-170C/Gas 3/325F. Grease and line  2 loaf tins or a 9inch x 9inch (23cms x 23cms) square tin with baking paper. Sieve the flour and spices into a bowl. Rub in the fat until it resembles breadcrumbs. Add the dried fruit, sugar and marmalade and mix well. Stir the bicarbonate of soda into a cup of milk and add to the centre of the mixture. Add the 2^nd cup of milk to make a dropping consistency. Beat thoroughly and transfer to the tin. Decorate the top with almonds if you wish. Bake in the oven for 40 minutes. Then reduce the heat to 150C/Gas 2/300F for another 20 minutes. Remove from the oven and allow to cool before turning out.

Meryl’s tips : The taste of this cake is excellent and improves over time.  It keeps very well in a tin for up to a week , if you can resist it before the week is over!

So what's the story? Bachelor Cake was originally intended for a young girl to bake to impress her young man (and maybe keep him fit and slim?). But you don’t need to be a Bachelor boy to enjoy it!

Ring the changes with Gingerbread Cake

Gingerbread Cake

It’s a tradition in Yorkshire to eat Parkin - a sort of Ginger cake with oatmeal on Bonfire Night in November - but we’re great fans of ginger at any time of year. Here’s an old recipe from Grandma’s collection with plenty of ginger to spice things up for the new year. Ring the changes with this easy recipe. 

Gingerbread Cake

4 oz/110g butter

4 oz/110g black treacle

4 oz/110g golden syrup

¼/150ml pint milk

2 eggs

1 tsp bicarbonate of soda

4 oz/110g plain flour

4 oz/110g wholewheat flour

2 oz/50g soft light brown sugar

2 tsps mixed spice

3oz/75g ground ginger

2oz/50g chopped crystallized ginger

Preheat the oven to 300F, Mark 2, 160C. Grease and line an 8 inch/21cm square cake tin. Place the butter in a saucepan with the black treacle and golden syrup and heat gently until the butter has melted. Then take the pan from the heat and stir in the milk. Beat the eggs and add these to the mixture too. Combine the dry ingredients in a bowl, then stir the syrup liquid into the flour mixture. When it is smoothly blended, pour the mixture into the prepared tin and scatter the crystallised ginger pieces on top. Bake in the centre of the oven for 1 ¼ -1 ½ hours or until the gingerbread begins to shrink away slightly from the sides of the tin and the centre is springy. Cool in the tin for about 10 minutes, cut into squares and store in a tin.

Meryl says : This is a moist cake and keeps beautifully. You can add 2oz/50g sultanas or raisins to the mixture. 

Lightly does it with this Christmas bake

I’m often asked about alternatives to the traditional Christmas baking of rich fruit cakes, mince pies and plum pudding so I’ve adapted Grandma’s popular Orange Cake to make a cake with a lighter texture. Cranberries and pistachios are my favourite seasonal fruit and nuts and they make a great combination with oranges to show off Christmas colours. 

 Cranberry Orange & Pistachio Loaf

175g/6oz butter

150g/5oz caster sugar

3 eggs

175g/6oz self raising flour

1 tsp baking powder

125g/4 ½oz  fresh cranberries

50g/2oz pistachio nuts (chopped)

1 orange zest & juice 

25g/1oz demerara sugar

Pre heat the oven to 180 (160C fan), Gas 4. Cream the butter, caster sugar and orange zest until light and fluffy. Beat in the eggs, one at a time. Fold in the flour and baking powder. Fold about ¾ of the cranberries and pistachio nuts and then add the orange juice. Place the mixture in a well greased or lined 1kg/2lb loaf tin. Scatter the remaining cranberries and pistachios on the top and then sprinkle the Demerara sugar over the fruit and nuts. Bake in the oven for around 35-40 minutes.

Meryl says : This is a very simple recipe which you can enjoy in the run up to Christmas. It freezes well. You can make it with dried cranberries if fresh ones aren’t available. I can guarantee there won’t be a piece left!

Take a look at more of Grandma's Christmas recipes

Almond Paste

Boxing Day Cake

Christmas Cake

Dutch Christmas Celebration Wreath 

Plum (Christmas) Pudding

Cranberry & Apple Chutney

Cranberry, Orange & Pistachio Loaf

Cranberry & Orange Muffins

Galette de pommes

Mincemeat

Mincemeat Cake

Mince Pies

Shortbread biscuits

Dan Lepard's Orange and Pistachio Stollen Bars  

Tarte Noel   

Twelfth Night Cake

Yorkshire Christmas Spice Loaf

Whatever you are doing and wherever you are, Happy Christmas Baking!