Recipes

My sister came back from Monterey today and brought me a small cookbook from an English tea shop. For those who like recipes, here are a couple from the book ...

Spiced Oxford Cake

10 oz flour
1/2 teaspoon baking powder
3/4 teaspoon mixed spice
6 oz butter
6 oz soft brown sugar
8 oz raisons or sultanas
3 oz chopped mixed peel
2 oz black treacle, slightly warmed
Juice of half a lemon
5 fl. oz milk

Set oven to 350 degrees F. Grease and base-line an 8 oz round cake tin. Sift the flour, baking powder and spice together into a bowl and then rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, fruit and peel. Mix the treacle and lemon juice together and stir into the mixture and then add sufficient milk to give a dropping consistancy. Turn the mixture into the tin and bake for 1 3/4 to 2 hours, covering the top with a peice of kitchen foil if it appears to be browning too quickly. Allow to cool in the tin for 5 minutes, then turn out onto a wire rack.


Devonshire Apple Scones

8 oz whole-meal self-rising flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
4 oz butter
2 oz soft brown sugar
2 medium-sized cooking apples, peeled, cored and finely diced
1 medium egg

Set oven to 375 degrees F. Mix the flour, cinnoman and baking powder together in a large bowl. Rub in the butter, stir in the sugar and apple and lastly stir in the egg. Mould into 10 or 12 small, rough heaps (as you would for rock cakes) and place on a floured baking sheet. The mixture must not be too wet or the scones will lose their rocky shape. Bake for 20-25 minutes. Allow to cool slightly before transferring to a wire rack. Serve split in half with butter.