Cornish Heavy Cake (Does not match its name)
Can't do metric - ancient recipe.
6oz plain flour
3.5 oz fat - lard or butter do best.
Rub in the fat.
Stir in 1 tablespoon granulated sugar + 1 tablespoon sultanas.
Mix to a scone-like dough with milk.
Form the dough into a ball, and roll/press it out on a sheet of greaseproof paper to about half an inch thick, and score the top criss-cross wise. Paint it with milk and sprinkle on a little more granulated sugar.
Bake in a fairly hot oven for 25 minutes. Gas 5-6, 190-200 C.
If the fisherman's wife started the cake as the boat sailed into the harbour, by the time her man had finished the "hevvy" - landed the fish and squared up the tackle - it would be cooked and cooled enough to eat.
Shut up, I'm counting
Sorry Janet - I missed this post - and now it's a bit late !
My connection is repeatedly disappearing, and then I lose all the 'recent' topics.
Hope your stall does really well for you.
Thanks Brightspark, just sat down now after icing the last cupcake, I'd take some pics if I wasn't so tired out, will try and remember to do it tomorrow before it all sells (ha). Got sales on Sat & sun this weekend, then one next saturday, so ideas still welcome.
Today I have made
Sticky gingerbread with lemon icing, Banana loaf, Lemon drizzle cake, vanilla cupcakes, chocolate fudge brownies, flapjacks, chocolate muffins, Red velvet cupcakes and scones (for jam & clotted cream tomorrow) - on top of that I have 33 different Jams & chutneys and then the jewelllery I make...hope the weather stays fine.
Terrier said:
Got sales on Sat & sun this weekend, then one next saturday, so ideas still welcome.
Today I have made
Sticky gingerbread with lemon icing, Banana loaf, Lemon drizzle cake, vanilla cupcakes, chocolate fudge brownies, flapjacks, chocolate muffins, Red velvet cupcakes and scones (for jam & clotted cream tomorrow) - on top of that I have 33 different Jams & chutneys and then the jewelllery I make...hope the weather stays fine.
Ideal for this time of year! Mincemeat Eccles - forget the fiddly mince pies - roll out the flaky/puff pastry reasonably thinly, and cut into squares (like noughts and crosses, or more), and put a spoonful of mincemeat in the middle of each, water the edges (to stick), and fold over, enclosing the mincemeat. When all done, water-paint the tops, and then dunk into a saucer of caster sugar - lay all out, spaced, on baking parchment, and make two slits into each. Cook as for eccles.
These sold out very quickly on my stall, as did these:
Variations of Bakewell tart portions: lay shortcrust pastry on base of a pizza-size tin (if you have one, this will make about 12-16 portions) and thickly coat the base with homemade jam (all too often, the jam doesn't taste because it is so thinly spread!!) and then top with your favourite cake mix. (With or without drizzled icings on top)
e.g.
Black Forest - cherry jam with chocolate cake mix - and maybe a little kirsch too.
Apricot Jam with almond cake mix
Sliced apples with sultanas, topped with Victoria sponge mix
Mincemeat - topped with Victoria sponge mix, too.
A busy time ahead - good luck Janet!
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