Those who knew Great Grandma Kate tell me that what they most remember is her kitchen. It had a scrubbed wooden table at its centre point on which was placed freshly baked bread and cakes. Family would visit and Kate would slice generous portions of freshly baked cake or bread. Every Friday afternoon after school I am told that at least one of her grandchildren would visit and when they said goodbye she would give them a large slice of fruit cake!
Traditional Recipes
Lavender cake
Ingredients
- Wash and dry between six to ten young lavender leaves
- 4 oz (100 grams) plain flour
- around 2 level teaspoonfuls of baking powder
- 4 oz (100 grams) cow’s butter
- 4 oz (100 grams) finely ground sugar
- 2 eggs forked well until frothy
- pinch of salt
- about 1 tablespoonful of warm water
Method
- Using a large wooden spoon press the butter and sugar together then cream well until the mixture whitens and becomes soft and light
- Pour in the eggs – a small amount at a time and beat well in
- Once all of the eggs have been added – then – finely chop the lavender leaves and stir them in
- Sieve the flour, baking powder and salt a goodly twice
- Using a metal tablespoon add one spoonful folding it in until it is truly mixed
- Carefully fold in the remaining flour
- Add half the warm water mixing it in – only add the remainder if the mixture appears a little stiff
- Gently pour out the mixture into a medium greased and floured cake tin – or if smaller cake tins if preferred
- Bake in the middle of the oven at Gas Mark 4 – 180°C – 350°F for around 30 to 45 minutes until the top is firm and golden brown
Just as mint was used in many savoury dishes in times gone by so lavender was favoured in puddings and cakes for a lovely Summery flavoured dish.
Bread
Ingredients
- 1½ lb (700 grams) Strong Plain Flour
- ½ oz (15 grams) Fresh Yeast*
- 1 level teaspoonful of sugar ground up finely
- 2 level teaspoonfuls of salt ground up finely
- fair size knob of pig fat – around one teaspoonful (lard)
- ¾ pint of mixture of full cream milk and water (one third milk to two-thirds water)
Method
- Grease and flour a large loaf tin or a plain flat tray for baking depending upon the shape of desired loaf
- Sieve the flour, salt and sugar mixture three times to make sure that their are no lumps and impurities
- Rub the lard into the dry ingredients
- Blend the yeast into the slightly warm liquid mixture and leave to stand a little while – two or three minutes should be sufficient if yeast is fresh
- Make a small dip into the dry ingredients and gently pour in the yeast mixture stirring with a large wooden spoon
- Using hands pull the sides of the dough and mash it into the middle – careful to not over mix at this stage or it makes heavy bread
- When the mixture has all gone together and has left the sides of the bowl turn out onto a very sparsely floured board … knead and gently pull the dough until it is elastic, firm and not a bit sticky. This should take ten full minutes of heavy effort. Now make it into a rough ball – place back into the bowl and cover with a warm and very damp cloth. Store in a warm place to prove (make well risen) the dough will double in size.
- Turn the hearty warm risen dough onto a floured board and knuckle it back to take out the large air bubbles – knead as before being miserly with the flour or the dough will spoil.
- Shape loaf into tin or on baking tray
- Cover one more time with damp cloth and allow to rise
- Warm the oven well
- Bring a kettle of water to the boil and pour into large meat pan and place this on the oven bottom for better quality bread
- Put risen loaf high in the oven Gas Mark 8 – 230°C – 450°F for around 30 to 45 minutes
- To check to see if bread is cooked turn upside down and tap – if well cooked it should make a hollow noise.
- Once cooked turn out onto wire to cool off.
*Dry yeast requires 1½ level teaspoonfuls and 1 teaspoonful of sugar to activate – stir into tepid water.
For a richer loaf add one beaten egg in place of some of the water.
Please note: At the times of early recipes ovens did not have thermostats they were stone built around the kitchen fire. Bread was always baked in the hottest compartment on a top most position.
