I originally created this blog to document my work on the family history of my grandmother, Maggie Goodfellow Story, later known as Madge Rogers. She was from Bewcastle. After it became evident that other family historians were attracted to the site, I invited them to share their memories and family histories from Bewcastle and the surrounding parishes. And so, it is evolving into a useful research tool for genealogists. Please note, if you want to read my original work, you will need to scroll down to the beginning of the blog and continue reading up.

If you have information that you would like to share here, or a question, you need to become a blog author and make a posting. To do this, contact me at rosemarydale3@yahoo.co.uk, and I will send you a permission. However, I can not respond to requests for further information or assistance.

Rosemary Dale

Wednesday, 30 May 2007

Cumbrian Recipes

Cumbrian Currant Cake

This recipe is known as "cake" but is really a pastry slice.

Filling: 9 oz. currants, 1 1/2 oz. butter, 1 teaspoon ground mixed spice, 1/2 level teaspoon ground cinnamon, pinch ground mace, grated rind 1 lemon, 3 oz. soft brown sugar, 3 dessertspoons rum (if liked). Pastry: 3/4 lb. plain flour, pinch salt, 4 1/2 oz. butter, 3 oz. lard, approx. 2 tablespoons cold water to mix, a little milk and caster sugar to glaze.

To prepare Filling: Wash and dry currants. Melt butter in pan over low heat and mix in the rest of the ingredients. Allow to cool. To prepare Pastry: Sift flour with salt into bowl. Rub in the fats lightly. Mix to a firm dough with the water. Turn on to a floured board. Roll pastry into an oblong on floured board and use half to line a 6 by 9-inch shallow baking tin. Put in filling and spread out evenly. Damp edges of pastry and cover with rest of pastry. Press edges together and trim. Brush top with milk and sprinkle with caster sugar. Bake in moderately hot oven (390 deg. F.-Mark 5) for 30-35 minutes. Serve hot or cold and cut in squares. Makes: 8.

Margaret Dale found this recipe in a Woman magazine, and it quickly became a family favourite. The recipe originally appeared as A Classic Cumberland Currant Cake Recipe in "Cookery Illustrated and Household Management" by Elizabeth Craig, published by Oldhams Press in 1936. My mother amended the recipe for the pastry to 10 oz. flour, 4 oz. butter and 2 1/2 oz. lard.

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