| Archive for Downsizer For an ethical approach to consumption |
| wildfoodie |
cornish heavy cakeanyone got a reccomended recipe for this? We had it last week in Cornwall, so delicious I need to have a go at home ( bye bye waistline.... )
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| dpack |
i have several but cant find the penzance wi cookbook from 1930ish at the mo |
| frewen |
Can you describe it? I have never heard of one before:) |
| Liz in Ireland |
Traditional Heavy CakeTraditional Heavy Cake (Hevva Cake)A celebration cake when a huge shoal of pilchard was caught. Oldest recipe: 675g (1.5lb) flour 225g (.5lb) currants cleaned and washed .5 teaspoon salt clotted cream Make this into a paste with clotted cream and roll out until an inch thick. Score the top for easy breaking after baking. Bake flat in a moderate oven until lightly brown on top. A more modern recipe: 225g (8oz) flour 50g (2oz) lard and same amount butter 225g (8oz) mixed fruit cleaned and dried 50g (2oz) lemon peel .5 teaspoon mixed spice .25 teaspoon ground nutmeg 75g (3oz) castor sugar 2 beaten eggs Mix all ingredients well, with a little milk if nec until of stiff consistency. Roll out to about half an inch thick and bake in a flat greased tin for about half an hour. (it doesn't let on what temp) From Vida Heard, Cornish cookery. Recipes of Today and Yesteryear Never tried either 
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| wildfoodie |
a sweet pastry with dried fruit in it. and blummin' delicious it it too. Bridgette from Higher Trenowin farm shop ( whose version I was eating last week )uses only currants airc. I might email her and get it from the cook's mouth, so to speak. 
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| wildfoodie |
oh thanks liz, just seen the currants only version you posted. willl give this a whirl. cheers
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| Liz in Ireland |
Trenowin is near where I lived between the ages of 10 and 17...but that was over 30 years ago..... |