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Recipes
I dearly luv a pasty,
a 'ot 'n' leaky wun
Weth taties, mayt 'n' turmit
Purs'ly 'n' honyun
Un crus be made with su't
"N' shaped like 'alf a moon,
Weth crinkly h'edges, freshly baked
"E' always gone too soon!"
My Great Great Grandma Maria's
Cornish Christmas Puddon
Cornish Christmas Puddon
3 cups plain flour
1 cup bread crumbs
salt
3 teaspoons baking powder
1 teaspoon bicarbonate soda
1 1/2 teaspoon's spice
1/4 lb ground almons
1/2 lb butchers suet
1 1/2 cups sugar
1 cup currants
1 cup sultannas
1 cup rasins
1 cup dates
1 lemon peel
juice of lemon
2 eggs milk
wine class of port wine
put in egg and milk
Have the water boling
then puts the puddon in
and boil for 4 1/2 or
7 1/2 hours (hard to read)
Keep the kettle boling
and it bol down put some
water in out of the< br> boiling kettle.
Tip it in by the side,
not on the of the puddon
My Great Grandma Allen's
Cornish Yeast Buns
Cornish Yeast Buns
1 level teaspoon of salt
2 oz of sugar
1 lb plain flour
Mix all together by rubbing in.
Add 4 oz of currants and
1 oz yeast to it and
knead all together with
1/4 pint of warm milk
add more milk if needed
Let it rise to twice it's size
them make little sound buns
let it rise again
Bake for 20 - 25 minutes in a medium oven.
Grandma Allen's Scones
8 oz of S.R. flour
3oz of butter
3 oz of sugar
Rub dry ingredients together
then mix with little milk and egg
roll out and cut in 2" depth
bake in medium oven for 15 minutes
Grandma Allen's Queen Cakes
7 oz S R flour
3 oz of butter
1 egg
3 oz sugar
2 oz currants
Beat together butter and sugar until light
and fluffy, then add egg and beat with the
flour until light texture. Add a little milk
if needed and flavoring, like vanilla
almond or orange. Bake in medium oven for
15 to 20 minutes
Cousin Loveday's
Puff Pastry (Rough)
4 oz butter
1 oz lard
pinch of salt
water to mix, DO NOT mix too much
Roll out lard into dough
Filling, saucepan mix
2 oz butter
2 oz powder sugar
4 oz currants
2 oz mixed peel
1/2 teaspoon spice
Cornish Clotted Cream
Choose a wide, shallow earthenware pan.Strain very fresh milk into this
leave to stand,overnight in summer
or for 24 hours in cold weather.
Then slowly, & without simmering,
raise the temperature of the milk
over a low heat until a solid ring
starts to form around the edge.
Without shaking the pan, very carefully
remove it from the heat and leave overnight,
or a little longer,in a cool place.
The thick crust of cream can then be
skimmed off the surface
with a large spoon or a fish-slice.
(from "Cornish Recipes:
Old and New" by Ann Pascoe,
Tor Mark Press,
Penryn, Cornwall ISBN 0 85025 304 7)
Saffron Cake
A traditional Cornish recipe.Saffron colours the cake bright yellow,
and gives it its distinctive flavour.
Saffron comes from the autumn-flowering
crocus sativus and is expensive to buy
- the saffron is the stigmata of the crocus,
and over 4000 blooms are required
to give one ounce of saffron.
Ingredients:
a little boiling water
a pinch of saffron
2 lbs flour
1 lb butter
2 oz candied peel
pinch of salt
4 oz sugar
1 lb currants
1 oz yeast
warm milk
Cut up saffron, soak overnight in boiling water,
Rub the butter in the flour, add the salt, sugar,
finely chopped peel and the currants.
Warm a little milk, pour it over the yeast
and one teaspoonful of sugar in a basin.
When the yeast rises, pour it into a well
in the centre of the flour.
Cover it with a sprinkling of the flour,
and when the yeast rises through this flour
and breaks it, mix by hand into a dough,
adding milk as needed, and the saffron water.
Leave in a warm place to rise for a while.
Bake in a cake tin for about 1 hour at 350F.
Links to More
Cornish Recipes
Diane Cooper's Cornish recipesYvonne's recipe page
The pasty page
Cornish Pasty
Michele's Recipes Of The Year
Pastys
Posted to soc.culture.cornish
Cousin Jack Pasties
according to L. Reimann