Tag Archives: sultana

Coronation Chicken

Devised in 1953 for the coronation of the current Queen Elizabeth, by the florist Constance Spry and talented cook Rosemary Hume, Coronation Chicken has been standard fare in British pubs and café’s ever since. Thought to have been based on … Continue reading

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The Hot Cross Bun

A fruit (or speckled) bun, adopted by the Christian church for Easter as a celebration of the death and re-birth of Jesus (hence the Cross) This recipe comes from an article of around the early fifties. It’s a good recipe, … Continue reading

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Simnel – A Marzipan Cake

Simnel Cake was originally a large spiced plum pudding that emerged sometime during the 15th century. Initially it was wrapped in a cloth, like a pudding, and simmered in water. Later, it would be removed from the cloth and baked into the form … Continue reading

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The Celebration Cake

Cake Decorating The pleasure a finely decorated cake can add to a party gathering is immeasurable. The foundations of cake decorating hark back to the golden age of decorated tables of the 17th century, when all food was presented ‘in its best … Continue reading

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More Tea Vicar?

To round off the previous post on Afternoon tea that centred around sandwiches and cakes I should like here to add the final pages of the particular article on cakes that has shown some interest amongst visitors to this blog. I … Continue reading

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Variations On Bread & Butter Pudding

Not to be confused with bread pudding, which is more in the style of a slab cake, bread and butter pudding is more of an egg custard with added bread. Always a favourite of mine, these are some recipes from my … Continue reading

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Fruity Or Spiced?

Here we have two quite different recipes. One a fairly standard sultana cake that is best presented in a loaf form. Lighter and more subtle than yesterdays’ fruit cake it is extremely good as a snack for unexpected visitors. Both recipes are vintage … Continue reading

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A Rich Fruit Cake

Fruit cake is a direct descendent of the pudding. A creamed cake with dried fruit and spices, the main difference being that it is baked in an oven rather than steamed or boiled. It can take many forms and shapes : loaf, bun, … Continue reading

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