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Tag Archives: sultana
Easter Breads And Braids
Fruit Braid & Easter Ring This is possibly one of my favorite sweet-dough recipes. There are others but having used this on a number of occasions and always getting a good result I shall include it here. These recipes come … Continue reading
March 1939
These pages from a magazine supplement entitled ‘Home Notes’ dated 11th March 1939, only six months from the commencement of the second world war, show a life of normality, far removed from world politics. But though life carried on much … Continue reading
Posted in Bakery, Breads, Pastry, Wartime
Tagged cheese, dates, sultana, traditional
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The Icing On The Cake
Celebration cakes are, by definition, produced for those occasions when that little something extra is required. Savings are made to obtain the required ingredients that, in normal circumstances, would not be on the shopping list. Throughout history all ‘rites of … Continue reading
Traditional Christmas Breads – Italy
This fruit bread, originating in Milan, (though also claimed by regions of southern France, Germany and Switzerland) is essentially a breakfast bread for high days and holidays. The name derives from ‘panetto’, a small loaf which with the suffix ‘o-neh’ … Continue reading
Posted in Breads, Christmas, European Cuisine
Tagged baking, bread, Christmas, fruit, pannetone, sultana, traditional
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Traditional Christmas Breads – Germany
With the Christmas Cake made and stored away in a well sealed tin awaiting the festivities, the taste of Christmas can be sampled early by way of a Stollen. Stollen is basically, a sweetened fruit bread. But because it is … Continue reading
Posted in Breads, Christmas, European Cuisine
Tagged almonds, baking, Christmas, Dresdener Stollen, marzipan, sultana, traditional
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The Cake Walk
Granny Robertson would not have dreamt of ‘popping out to the shops’ for cakes or biscuits. Sunday was baking day and all the cakes and sweetmeats for the week, well planned in advance naturally, would be made on this day … Continue reading
Christmas Cake, c.1954
Christmas Cake 1954 This is a cake I produced for a local nursing home. The theme is homely patriotism. It is made with the recipe from 1954 that I have reproduced below. The design of the finish is simple and … Continue reading
The Origin Of Plum Pudding . . .
According to tradition, November 25th is the day when the family gathers around the kitchen table to start making the season’s Christmas pudding. In years gone by, Stir Up Sunday – the last Sunday before Advent – would have seen excited … Continue reading
The Mince Pie
Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison. Originally, mincemeat always contained meat. English recipes from the 15th, 16th, and 17th centuries describe a mixture of meat and fruit … Continue reading
You Say Scones, I Say Scones
Scone as in gone or scone as in cone The original scone was round and flat, usually the size of a medium size plate. It was made with unleavened oats and baked on a griddle (or girdle), then cut into … Continue reading
Granny Robertson's Cookbook 