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A taste of yesteryear Suffolk

PUBLISHED: 09:29 23 November 2010 | UPDATED: 18:12 20 February 2013

A taste of yesteryear Suffolk

A taste of yesteryear Suffolk

Take a culinary trip down Memory Lane with these traditional, and delicious, Suffolk recipes from cook Dorothy Baldock

Take a culinary trip down Memory Lane with these traditional, and delicious, Suffolk recipes from cook Dorothy Baldock




Suffolk Harvest Cake


A spicy fruit loaf to be served sliced, either plain or buttered



INGREDIENTS
8 oz plain flour
2 oz cornflour
1 teaspoon baking powder
teaspoon bicarbonate of soda
teaspoon ground nutmeg
teaspoon ground cinnamon
oz fresh yeast, finely crumbled
8 oz sugar
4 oz lard or butter
pint warm milk
1 egg
8 oz currants or sultanas
2 oz chopped candied lemon or orange peel



METHOD
Well grease and line a 10 inch round cake tin. Set oven to 350 degrees F or Mark 4. Sift together into a bowl the flour, cornflour, baking powder, bicarbonate of soda and spices.
Rub in the crumbled yeast, then stir in the sugar. Cut the fat into flakes and rub into the dry ingredients.
Beat together the milk and egg and stir into the mixture; then add the dried fruit and candied peel and combine well together.
Turn into the cake tin, cover and leave in a warm place for 30 minutes to rise.
Then bake for two hours, covering the top of the cake with greaseproof paper if it browns too quickly.
When removed from the oven the top of the cake can be lightly brushed with a little milk, while still hot, to give it a sheen.




Mushroom Pudding


This delicious suet pudding has a mushroom and bacon filling



INGREDIENTS
8 oz self-raising flour
Pinch salt
3 oz shredded suit
1 small onion, peeled and sliced
1 lb mushrooms, wiped and sliced
4 rashers streaky bacon, chopped
Salt and black pepper
A little water or stock



METHOD
Grease a two pint pudding basin. Mix the flour, salt and suet together in a bowl, then mix with sufficient cold water to form a soft dough. Turn out on to a lightly floured surface and roll out.
Use 2/3 of the dough to line the pudding basin, reserving the remaining 1/3 for the lid. Seal any gaps well.
Mix the onion, mushrooms and bacon together, season and put into the middle of the pudding, adding a little stock or water.
Cover with the dough lid, pressing the edges firmly together and sealing with a little water.
Tie a circle of greaseproof paper over the basin and cover securely with kitchen foil.
Place on a stand in a saucepan, and pour round sufficient boiling water to come about halfway up the basin. Cover and boil for two to two and a half hours, topping up with boiling water as necessary.
Serve with potatoes and green vegetables. Serves four.




Lowestoft Buttons


Also known as Spoon Dumplings



INGREDIENTS
4 oz plain flour 2 oz butter
6 fl oz milk 1 oz fresh breadcrumbs
Salt and black pepper


METHOD
Sieve the flour into a bowl and make a well in the centre. Gradually pour in the milk, stirring until a thick batter that will just drop from a spoon when shaken is formed. Season to taste.
Drop teaspoons of the batter into a saucepan of fast-boiling water. Cover and boil for five minutes.
Remove the buttons with a slotted spoon, draining well, and pile on a hot serving dish. In a frying pan melt the butter and stir in the breadcrumbs. Fry until golden, then sprinkle over the buttons.
Serve at once on their own or with a little melted butter poured over the buttons. Serves four.




Ipswich Almond Pudding


A delicately flavoured milk pudding




INGREDIENTS
pint milk
5 fl oz double cream
2 oz fresh white breadcrumbs, finely grated
3 oz sugar
6 oz ground almonds
1 teaspoon orange flower water or rose water
3 eggs, beaten
1 oz butter



METHOD
Butter a two pint pie dish. Set oven to 350F or gas mark 4.
Warm the milk and cream together in a saucepan. Put the breadcrumbs in a bowl, then add the milk/cream mixture and leave to stand for five minutes.
Add the sugar, ground almonds and orange water or rose water and leave to stand for a further 10 minutes until all the liquid has been absorbed.
Stir in the eggs, blending well.
Pour the mixture into the pie dish, spread out and dot the surface with butter.
Set the pie dish in a roasting tin and pour boiling water into the tin until it comes about a quarter of the way up the side of the pie dish. Bake for 30 minutes. Serve accompanied by single cream. Serves four.




Favourite Suffolk Recipes by Dorothy Baldock (Salmon Paperback, Waterstones 1.35)
It may be only 47 pages long but his tiny book contains a wealth of traditional Suffolk recipes. Also containing beautifully reproduced etchings of Suffolk landmarks on every spread, it makes an excellent addition to any bookshelf and a lovely gift for visitors.

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