Top 10 Tips To Grow Your Baking Recipes

I am the proud possessor of a signed edition, Cornish cookbook of the 1920s and in it are four examples, some using clotted cream - too rich. Now, you could have observed that many Cornish recipes use chopped blended peel and oceans of fruit and Heavy Cake is not any exception. I perfected this recipe many years in the past and it is simply good, using the first of these recipes. Our love of fruit in recipes is a throw again from when the Phoenicians visited Cornwall. In the approaching weeks and months you will note different examples of their influence. They were from the Eastern Mediterranean [about the place Lebanon is now] and an ideal nation of Seafarers and Traders. Over 2000 years in the past they visited our shores to export the tin. Some suet - too greasey. They must have brought over the Saffron too.

If you see italics I might be quoting the e book.

1 1/2lb of Plain Flour
4 oz butter
four oz lard
pinch of salt.

"Don't put the butter and lard too advantageous within the flour". So just roughly rub the fat into the flour!

Add: 1lb currants [or the dreaded 500 gr] - by no means something however currants
four or 5 oz chopped blended peel
Castor sugar to taste. I exploit about four oz.

Combine with a scant half pint of cold water. "light and shaley" Placing the roll again into the bowl for between 1 - 2 hours. Bring together and tip onto a floured surface and roughly roll out, then roll up.

After that time, return to a floured floor, make right into a round and flatten then start to roll out. While it remains to be small enough so that you can elevate, transfer to a frivolously greased heavy based baking sheet.

Then proceed to roll out to about half inch thick, maybe rather less.

Then, as the underside picture, make a crisscross sample across the top, resembling a fishing web. Dredge with castor sugar and place in a
preheated oven of about 200 deg C. Nevertheless it depends on the oven. I know my oven and put it in at 195 deg.

Bake for about 30 mins. Can also be frozen individually. Cool within the tin for a few minutes then reduce in half and slide onto a rack. Cut into portions of your personal liking.