1 level teaspoon baking powder
2level teaspoons ground mixed spice
Cream to mix. About 4 tablespoons usually.
Sift flour, spice salt and baking powder together into a large mixing bowl.
Rub flour and fat to breadcrumb mix.
It doesn’t matter if the cream is a bit off! (not green)
(Buttermilk can be used instead if handy.)
“CUT” with a knife until a stiff mixture which leaves side of bowl..
Lift by hand onto a floured board.
Use a small amount of flour to roll out to ½” thickness and cut to size.
Cook on preheated bake-stone for about 5mins one side, turn and cook
other
side for about 3 mins. They should be nicely brown, but not well cooked
inside.
Dip into bowl of caster sugar and stack on wire rack to cool.
This makes about 12 small cakes and leaves a lot of paste trimmings.
Repeat for other ¾ of mixture and combine trimmings to make another four
lots at the end.
This means that the paste is not handled more than necessary and the
cakes remain very light.
I usually make 98 small Welsh-cakes with this amount of mixture.
They keep well in a tin, and freeze well.
(Lamb stew of the second heating.)
1 level tablespoon cornflour to thicken.
( or alternatively use mashed root vegetables.)
Place meat in large saucepan, cover
with water and bring to boil. Simmer for 1 hour.
Add vegetables and salt and
return to boil. Simmer for 90 minutes.
Remove from heat and stand in cold place overnight.
Carefully remove all white fat from top of liquor.
Return saucepan to heat.and bring to boil, set to simmer.
Remove bones from meat and discard.
Rough chop meat into small pieces and return to pan.
Simmer for 10 minutes and serve with crusty buttered bread.
8 oz Self Raising flour
4 oz soft brown sugar
1 egg
4 oz Raisins
4 oz Currants
1 tsp Mixed Spice
1 Cup tea.
Soak fruit in tea overnight
Beat egg and stir into
mixture.
Add dry ingredients and put
into greased tin.
Cook for 75 mins at 150f
Allow to cool on rack and
serve in thin buttered slices.
=============================================================================
serves 12 –18
Juice
of 1½ lemons
2
rounded teaspoons gelatine
1lb
12oz Salmon poached and flaked
4
oz Smoked Trout flaked
½
pint mayonnaise
½
pint whipped double cream
3
tsps Horseradish sauce
bunch
of dill – chopped
4
slices smoked Salmon
Put
lemon juice in bowl – sprinkle gelatine on top and leave to ‘sponge’ for 5 mins
Put
flaked Salmon and trout in a bowl – add cream, mayonnaise, horseradish and dill
and stir well
Wet
a 2lb loaf tin and line with cling film
Stand
juice and gelatine in bowl of water and simmer gently without stirring till
melted
Add
Salmon mix to warm gel and mix thoroughly.
Check
seasoning, then layer mixture and smoked Salmon slices.
Cover
and chill overnight.