Showing posts with label Teatime. Show all posts
Showing posts with label Teatime. Show all posts
I managed to procure for myself some actual British Mincemeat this year from an online shop called Blighty's here in Canada. I've actually bought quite a few things from them in the past year and have been really impressed with the quality and the service.
Everything has come perfectly packed and well within the use by date. Sometimes when you buy from shops like this, what arrives is very close to its sell by date or expired. I have not had that problem with this online shop. I highly recommend if you like British goods. I find that things are quite reasonably priced as well.
What a world eh? When I lived in the UK, I was buying things from a North American shop and here in Canada, I buy from a British. The heart wants what the heart wants!
A lot of the time I make my own mincemeat, but I couldn't get the proper candied citron/peel that I wanted to use. I will have to wait until citrus season here in Canada in January and make my own candied peel for next year so I can make proper mincemeat from scratch.
I use a lot of mincemeat at this time of year. It's not just for tarts and pies. I use it in all sorts!
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I saw this recipe for a delicious looking loaf cake on a page called Something Sweet Something Savory a few weeks back and bookmarked it as a "want to try recipe."
I love Mary Berry's recipes. Everything I have ever made of hers has always been exceptional. I do have a bit of a problem now I am back in Canada, but for the most part they always work.
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I baked this cake last week. I did cut the recipe in half and my cherries I had added on top prior to baking did sink down into the cake when it was baked. The nuts did not. So, I added some afterwards to pretty it up.
I am not sure if that is why the cake sunk a bit in the middle or not, but it tasted perfectly fine. I figured maybe because I cut the recipe in half and my cherries sunk, they added to the cake sinking, but as you can see the cake looks perfectly cooked, even if it did sink in the middle.
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Sometimes when a cake sinks in the middle it develops a kind of a doughy middle, or a "bone" as my ex-mil used to call it. This did not and was perfectly delicious, especially with a nice hot cup of herbal tea.
If you are a drinker, it would probably be nice with a small glass of sherry.
In any case, it tasted really good. I was determined to do it again, and this time follow the recipe exactly.
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This time I baked it as four small loaves for gift giving. I am a Ministering Sister at church to some ladies and I thought they would welcome a small loaf along with their Christmas card.
Again, the cherries on top sunk down into the cakes. I did not use nuts this time. Never mind. Still delicious, I am sure.
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If I make it again, and I probably will, I won't bother adding cherries or nuts to the top to decorate it. I will leave it just as is.
It was a very simple cake to make. An all-in-one cake. Mary Berry is a great proponent of the all-in-one cake. A lot of her cake recipes are all-in-ones. Just dump everything into a bowl, beat and bake. I love that idea. No fuss, no muss.
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WHAT YOU NEED TO MAKE MARY BERRY'S MINCEMEAT LOAF CAKES
Pretty standard baking ingredients. And the mincemeat of course!
- 2/3 cup (150 g) soft butter
- 1 cup (225 g) mincemeat
- 3/4 cup (150 g) soft light brown sugar
- 1 1/2 cups + 1 TBS (225 g) self-raising flour
- 2 medium free-range eggs
- 1/2 cup (100 g) Glace cherries
- 3/4 cup (100 g) sultanas
- 2 tablespoons milk
- blanched almonds or halved glace cherries, for decoration
.JPG "Mary Berry's Mincemeat Loaf Cakes")
You can buy mincemeat here in Canada. Robertson's is the brand I have seen the most of. I bought from Blighty's as I said, because I wanted real British mincemeat. Call me spoiled.
Self-rising flour can sometimes be hard to procure. You can easily make your own, which is what I do. Measure your flour by the cup full into a container and add 1 1/2 tsp baking powder and 1/4 tsp of salt for every cup of flour. Give it a good whisk and it's good to go.
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Make sure all of your ingredients are at room temperature. You can use block margarine instead of butter if you wish. I always use butter in my baking. It's what I prefer.
I weighed out my eggs and large Canadian eggs are pretty much the same weight as British medium sized eggs. So, I just used large Canadian eggs.
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HOW TO MAKE MARY BERRY'S MINCEMEAT LOAF CAKES
The all-in-one method is such a simple way to make a cake. I love it. It's so easy and practical. Just dump and mix.
Preheat oven to 350*F/180*C/ gas mark 4.
Grease 2 (1lb/450g) loaf tins, (or four mini loaf tins) and line with baking paper. (8 1/2" by 4 1/2" for the larger tins, 3" by 5" for the minis)
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Measure all of the ingredients (with the exception of the topping) together in a bowl and mix together until they are well incorporated.
Spoon the batter into your loaf tins, smoothing over the top. Decorate the tops with the blanched almonds/halved cherries.
Bake for 1 hour, until the cakes are shrinking from the sides, risen and golden brown. A skewer inserted in the middle should come out clean. (For the smaller ones bake 35 to 45 minutes.)
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With the cherries sunk into the middle or not, this was a really nice cake. Buttery and fruity, without being as sweet as a regular fruit cake. It's the perfect teatime cake, I think!
It also keeps very well. I am still nibbling on the one I made last week and its perfect.
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If you love using mincemeat in your baking, you might also enjoy the following:
HOLIDAY DANISH - Another cheat recipe which used refrigerator croissant dough. Flakey and delicious with a filling of mincemeat and cream cheese! Love. Love. Very easily made.
APPLE AND MINCEMEAT PUDDING - A deliciously moist cake sweetened and filled with mincemeat bakes over a tart/sweet apple base for a dessert that is quite simply beautiful. Serve warm with lashings of custard, cream or a scoop of vanilla ice cream.
Yield: 2 loaves
Mary Berry's Mincemeat Loaf Cakes
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
This recipe makes two 8 1/2 by 4 1/ inch loaves which means you have one delicious cake to keep for yourself and one to give to a friend. You can also make four mini loaves.
Ingredients
- 2/3 cup (150 g) soft butter
- 1 cup (225 g) mincemeat
- 3/4 cup (150 g) soft light brown sugar
- 1 1/2 cups + 1 TBS (225 g) self-raising flour
- 2 medium free-range eggs
- 1/2 cup (100 g) Glace cherries
- 3/4 cup (100 g) sultanas
- 2 tablespoons milk
- blanched almonds or halved glace cherries, for decoration
Instructions
- Preheat oven to 350*F/180*C/ gas mark 4.
- Grease 2 (1lb/450g) loaf tins, and line with baking paper. (8 1/2" by 4 1/2" for the larger tins, 3" by 5" for the minis)
- Measure all of the ingredients (with the exception of the topping) together in a bowl and mix together until they are well incorporated.
- Spoon the batter into your loaf tins, smoothing over the top. Decorate the tops with the blanched almonds/halved cherries.
- Bake for 1 hour, until the cakes are shrinking from the sides, risen and golden brown. A skewer inserted in the middle should come out clean. (For the smaller ones bake 35 to 45 minutes.)
Thanks so much for visiting. Do come again!
One thing that I really fell in love with while I was living in the UK was their cakes. They are quite different than the cakes we have in North America.
Most are sturdy cakes, not dissimilar to pound cakes. Meant to be enjoyed with hot cups of tea. As you know the British love their tea, and what is a hot cup of tea without a bit of cake to enjoy on the side!
There is a great abundance of tea rooms all over the UK. We used to often visit National Trust Properties and they always had a tea room attached where you could enjoy a hot cuppa and a slice of cake after exploring the gardens.
One of my favorite places to go was always Scotney Castle. I also loved visiting the gardens at Sissinghurst, and a slice of cake afterwards was a must. I especially loved the fruited cakes.
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Cakes such as this delicious Sultana Cake I am sharing with you today. This lovely cake makes the perfect teatime cake.
Lightly flavored with lemon and studded with lots of sweet sticky sultana raisins. It is a simple cake for sure, but don't let that simplicity fool you into thinking its not special!
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It truly is the simple things in life which bring us the most pleasure and this cake is proof positive of that. Not too sweet. Just sweet enough.
And perfect, enjoyed with a nice hot drink and a friend.
A hot cup of tea. A slice of a delicious cake. The company of a good friend. A most brilliant combination! One of my favorite things for sure!
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WHAT YOU NEED TO MAKE A SULTANA CAKE
Simple everyday ingredients. There is nothing out of the ordinary here.
- 3/4 cup (minus 3 tsp) (140g) butter, at room temperature
- scant 3/4 cup (140g) castor sugar (finely granulated sugar)
- 3 large free-range eggs
- 2 cups (225g) self-rising flour
- 1/4 tsp lemon extract (optional)
- 1 1/4 cup (170g) sultana raisins
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Feel free to use margarine instead of butter if you wish. I just always use butter. Either way make sure it is at room temperature.
Caster sugar is a finely granulated sugar. Our granulated sugar here in Canada is nice and fine so it works beautifully. If your regular granulated sugar is too coarse, give it a quick whirr in the food processor to break it down a bit.
Ever see a cake with brown speckles on it? That's sugar that hasn't completely melted into the batter.
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The lemon extract is entirely optional. You can also use finely grated lemon zest in its place. I think the flavor of the lemon goes very well in this cake.
If you are using lemon zest why not use a handy tip I learned from baking with Dorie Greenspan. Rub your sugar and lemon zest together before incorporating it into the batter. It helps to release the oils from the zest in a phenomenal way!
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I can appreciate that self-rising flour is not something which is available to all, or might not be something you have in your house at the moment. This is easily rectified. You can make your own.
I always do. Just whisk together 1 cup of flour and 1 1/2 tsp of baking power and 1/4 tsp of salt for every cup of self-rising flour needed. Works a charm.
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Not overly fond of sultana raisins? You can use an equal amount of mixed dried fruit, or even currants. All work wonderfully.
Typically, sultana raisins are smaller than regular raisins. They are also a bit sweeter, jucier and lighter in color than regular raisins. No sultanas? Use regular raisins.
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Nothing could be easier. This cake employs the one bowl method of mixing.
Preheat the oven to 340*F/170*C/ gas mark 4. Butter a 2-pound (9 by 4) loaf tin and line with baking paper.
Measure the flour into a bowl.
Measure the sultana raisins into a bowl. Add a TBS of the flour and toss to coat. Set aside. (This helps to keep the raisins evenly distributed and from sinking to the bottom of the cake.)
Cream the butter and sugar together until light and fluffy.
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Whisk in the eggs, one at a time, making sure they are thoroughly incorporated before you add another one. If the mixture begins to curdle, stir in a TBS of the flour. Stir in the lemon extract if using.
Sift the flour over top of the creamed mixture and gently fold in with a metal spoon to combine. Mix in the sultanas, making sure they are evenly distributed. Spoon into the prepared loaf tin, smoothing over the top.
Bake for about 1 hour, until risen, golden brown and a toothpick inserted into the center comes out clean.
Leave to cool in the tin for 10 minutes, then lift out onto a wire rack to finish cooling completely. Store wrapped tightly. Cut into 1-inch-thick slices to serve.
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This truly is a lovely cake which seems to improve in flavor as each day goes by. It will keep for quite a few days in a tightly sealed container and also freezes very well.
If you are looking for a delicious cake to enjoy with a nice hot cuppa, I don't think you can really get much better than this!
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QUICK FRUITED TEA CAKE - Buttery, dense and deliciously moist, stogged full of bits of fruit and lightly spiced, this cake pleases on many levels! This is a great last-minute cake. It's nice for Christmas, but actually it's pretty special any time! A real teatime treat!
DEEP, DARK & DELICIOUS GINGERBREAD - This is the kind of gingerbread cake that sonnets could be written about, poems . . . novels. This is the kind of gingerbread cake that you could imagine Meg, Amy, Jo and Beth sitting down to enjoy on cold winter's evening while the fire burns low in the grate, whilst Marmee reads to them the latest missive from their pa . . .
Yield: 8
Sultana Cake
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
This loaf cake has a similar texture to a pound cake. It is moist and delicious and studded with plenty of sultanas. Perfect with a nice hot cuppa!
Ingredients
- 3/4 cup (minus 3 tsp) (140g) butter, at room temperature
- scant 3/4 cup (140g) castor sugar (finely granulated sugar)
- 3 large free-range eggs
- 2 cups (225g) self-rising flour (See notes)
- 1/4 tsp lemon extract (optional) (See notes)
- 1 1/4 cup (170g) sultana raisins
Instructions
- Preheat the oven to 340*F/170*C/ gas mark 4. Butter a 2-pound (9 by 4) loaf tin and line with baking paper.
- Measure the flour into a bowl.
- Measure the sultana raisins into a bowl. Add a TBS of the flour and toss to coat. Set aside.
- Cream the butter and sugar together until light and fluffy.
- Whisk in the eggs, one at a time, making sure they are thoroughly incorporated before you add another one. If the mixture begins to curdle, stir in a TBS of the flour.
- Stir in the lemon extract if using.
- Sift the flour over top of the creamed mixture and gently fold in with a metal spoon to combine. Mix in the sultanas, making sure they are evenly distributed.
- Spoon into the prepared loaf tin, smoothing over the top.
- Bake for about 1 hour, until risen, golden brown and a toothpick inserted into the center comes out clean.
- Leave to cool in the tin for 10 minutes, then lift out onto a wire rack to finish cooling completely.
- Store wrapped tightly. Cut into 1-inch-thick slices to serve.
Notes
If desired, you can add the finely grated zest of half a lemon instead of the lemon extract.
You can easily make your own self-rising flour. For every cup of flour, whisk in 1 1/2 tsp baking powder and 1/4 tsp salt.
Thanks so much for visiting! Do come again!
Today all over the UK people will be celebrating the Queen's 70th Jubilee with street parties and tea parties. Oh how I miss things like that. Nobody celebrates like the British!
I have been glued to YouTube these past days watching the celebrations and have been filled with plenty of nostalgia for my adopted homeland. I truly loved that country and felt very much at home there. I miss it very much, although I am very happy to be living near my family again.
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Street parties are a lot of fun! Whether its to celebrate a Royal Wedding or just to instill community spirit, the British never miss an opportunity to celebrate with a traditional street party!
This weekend millions will be spilling out of their homes and into the streets to enjoy some festive camaraderie and delicious food!
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Most people will associate the street party with the end of the second world war and VE Day, but street parties actually have a history which goes much further back than that.
The tradition of the street party actually began in 1919 with so-called ‘peace teas’ being set up between households across the country to mark the end of the Great War. Originally designed for children it wasn't long before everyone was joining in.
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As the years went by, the street party became more and more common
place, with residents closing off streets for many national events and celebrations.
VE day, the Queens Coronation, the Silver and Golden Jubilees’ and the millennium
could all be characterized by the nations desire to mark the occasion with bunting
and jelly and ice-cream!
I know many of my friends are holding tea parties to commemorate the occasion, and why not! The Queen herself often holds garden tea parties and they are very well attended!
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I love the Queen and I am not adverse to having a tea party myself, however this is my brother in law's birthday celebration and so we will be having cake etc. at my sisters.
There was nothing to stop me, however, from making some scones for myself and enjoying one with a hot drink, in honor of the Queen of course! And that is just what I have done.
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This is one of the best scone recipes! Rhubarb & Ginger Scones. A delicious pairing of two of my favorite flavors. I have taken full advantage of it being rhubarb season here in Nova Scotia by adding some to these lovely scones.
Rhubarb and ginger go very well together and so I have taken the liberty of adding some chopped candied ginger as well, not only in the body of the scones, but sprinkled on top of the scones before baking as well.
This made for a nice zippy sweet crunch! Oh so tasty!
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I also did up a batch of Mock Devonshire Cream to go with them. Essentially it is meant to mock clotted cream, but I can tell you it is nowhere near the same thing really, however delicious it might be.
But it is rich and creamy and went very well with these scones and some jam. It also makes a lovely filling for a strawberry tart. You can find my recipe for a Strawberry Devonshire Tart here. Trust me when I tell you it is delicious.
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WHAT YOU NEED TO MAKE RHUBARB AND GINGER SCONES
Simple, simple, simple . . .
For the scones:
- 1 stick of rhubarb, chopped (about 3/4 cup)
- 3 TBS chopped candied ginger (you will need more for the topping)
- 1/2 cup (100g) granulated sugar
- 2 1/4 cups (315g) all purpose plain flour
- 1 TBS baking powder
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 8 TBS (115g) cold butter, cut into bits
- 1/2 cup (120ml) cold buttermilk (may need more)
To finish the scones:
- 2 TBS minced candied ginger
- buttermilk to brush
For the mock cream:
- 4 ounces (115g) full fat cream cheese, at room temperature
- 1/4 cup (56g) butter, at room temperature
- 1/4 cup (30g) full fat sour cream
.JPG "Rhubarb & Ginger Scones")
You don't have to use candied ginger in these. You can use all rhubarb if you wish, but the two things really do go very well together. You can use frozen rhubarb if that is all you have. Use it frozen without thawing.
If you don't have any buttermilk, you can use cream in its place. It makes an even richer scone.
You could also leave the ginger off the tops and glaze them with a simple vanilla glaze. (1 cup icing sugar thinned with just enough milk to give you a thick drizzle) You could even do the glaze and then sprinkle some candied ginger on top after glazing. Not as crunchy as baked, but still very good!
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HOW TO MAKE RHUBARB AND GINGER SCONES
A food processor makes very short work of these. You can make them without one, but it will take longer. Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking sheet with baking paper. Set aside.
Measure the flour, sugar, salt and baking powder into the bowl of a food processor. Pulse to combine. Drop in the cold butter and pulse until the mixture resembled coarse crumbs. (f doing by hand, measure the flour etc. into a bowl and cut the butter in using a pastry blender until you have coarse crumbs.)
Dump the flour mixture into a bowl and stir in the rhubarb and the ginger. Stir in the buttermilk and vanilla gently with a spoon until you have a dough that just comes together. It may be a bit crumbly, that is okay. If it is too dry, add some more buttermilk, but only as needed.
Tip out onto a lightly floured surface and knead gently a couple times to bring together and then pat out into a rectangle that is 4 X 8 inches in size. Cut into 8 scones, making one cut lengthwise and then 1 cut cross wise. This will give you four pieces. Cut each fourth in half crosswise yet again.
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Place onto the prepared baking sheet, leaving 2 inches between each scone. Brush the tops with some buttermilk and sprinkle with finely chopped candied ginger.
Bake in the preheated oven for 30 to 35 minutes until golden brown on the bottoms and just starting to turn golden brown on the tops.
Remove to a wire rack to cool.
While they are cooling make the cream. Measure all of the ingredients into a bowl and beat with an electric hand whisk until smooth and fluffy. Serve on split and cooled fresh scones along with some jam. This cream will keep in the refrigerator for about a week. Let sit at room temperature for 15 to 20 minutes before using.
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Not a fan of rhubarb? I have plenty of other scone recipes here in The English Kitchen for you to enjoy!
CHERRY VANILLA SCONES - delicious light and flaky vanilla flavored scones studded throughout with lovely pieces of candied cherries!
CARROT CAKE DROP SCONES - no fuss no muss, these delicious drop scones have all the flavors of your favorite carrot cake, are studded with raisins and boast a sweet drizzle glaze!
HONEY AND DATE SCONES - sweet and studded with dried dates. Delicious served spread with Dulce de Leche and clotted or whipped cream!
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Happy Jubilee!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Rhubarb & Ginger Scones (with Mock Devonshire Cream)
Yield: 8
Prep time: 20 MinCook time: 35 MinTotal time: 55 Min
These are really pretty scones studded with bright scraps of red rhubarb and zingy sweet bits of candied ginger. More candied ginger is sprinkled on top giving a bit of sweet crunch. Delicious served with strawberry jam and the rich cream.
Ingredients
For the scones:
- 1 stick of rhubarb, chopped (about 3/4 cup)
- 3 TBS chopped candied ginger (you will need more for the topping)
- 1/2 cup (100g) granulated sugar
- 2 1/4 cups (315g) all purpose plain flour
- 1 TBS baking powder
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 8 TBS (115g) cold butter, cut into bits
- 1/2 cup (120ml) cold buttermilk (may need more)
To finish the scones:
- 2 TBS minced candied ginger
- buttermilk to brush
For the mock cream:
- 4 ounces (115g) full fat cream cheese, at room temperature
- 1/4 cup (56g) butter, at room temperature
- 1/4 cup (30g) full fat sour cream
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking sheet with baking paper. Set aside.
- Measure the flour, sugar, salt and baking powder into the bowl of a food processor. Pulse to combine. Drop in the cold butter and pulse until the mixture resembled coarse crumbs.
- Dump the flour mixture into a bowl and stir in the rhubarb and the ginger.
- Stir in the buttermilk and vanilla gently with a spoon until you have a dough that just comes together. It may be a bit crumbly, that is okay. If it is too dry, add some more buttermilk, but only as needed.
- Tip out onto a lightly floured surface and knead gently a couple times to bring together and then pat out into a rectangle that is 4 X 8 inches in size. Cut into 8 scones, making one cut lengthwise and then 1 cut cross wise. This will give you four pieces. Cut each fourth in half crosswise yet again.
- Place onto the prepared baking sheet, leaving 2 inches between each scone. Brush the tops with some buttermilk and sprinkle with finely chopped candied ginger.
- Bake in the preheated oven for 30 to 35 minutes until golden brown on the bottoms and just starting to turn golden brown on the tops.
- Remove to a wire rack to cool.
- While they are cooling make the cream. Measure all of the ingredients into a bowl and beat with an electric hand whisk until smooth and fluffy. Serve on split fresh scones along with some jam. This will keep in the refrigerator for about a week. Let sit at room temperature for 15 to 20 minutes before using.
Thanks so much for visiting! Do come again!
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