I give you another century old recipe, but this time it is not from the war years. When I made this I had not read the recipe through and so ended up taking it out for lunch with me so that I could transfer it to a tin to prove after two hours of rising. It is very very good, and yet another calorific carbohydrate wobble impacting recipe. So off I went with my Ridgeback for our third run in as many days!
In the words of Granny Dot (mistakenly referred to by her middle name, Constance, on the above wikipedia link):
‘6 oz. of butter; 4 oz. of sugar; 1/2 teaspoonful of salt; 3/4 lb of finely sifted flour; 2 eggs; 4 oz. sultanas; 4 oz. blanched and chopped almonds; 1 oz. of yeast; 1 gill of tepid milk.
Blanch and finely chop the almonds. Cream the yeast with 1 teaspoonful of sugar until runny and add the tepid milk. Cover, set in a warm place, and leave for 15 minutes. Cream the butter, add the sugar and beat till fluffy. Beat in the eggs one at a time. Stir in the sifted flour and salt. Add the yeast and mix all together. Beat well. The dough should be moist and should slip easily from the spoon. Cover with a clean cloth and leave to rise for 2 hours in a warm place. Well butter a fluted ring mould or plain cake-tin. Warm the tin, turn the dough into it and leave for another 30 minutes in a warm place. Bake for about 3/4 hour (Regulo 5, 425 Elec.). Turn out and sprinkle with sifted icing sugar when cool.’
(My Own Cookery Book, 1923, Mrs C.S. Peel)
6 oz./170g butter
4 oz./110g sugar
1/2 tsp salt
12 oz./340g flour
1 sachet yeast
1 gill/140 mls milk
4 oz./110g sultanas
4 oz./110g almonds
1. Cream the butter and sugar until light and fluffy.
2. Add the eggs.
3. Add the flour and yeast.
4. Mix with the milk.
5. Add the almonds and sultanas and leave to rise for two hours in a bowl with a tea towel over the top.
6. Now turn it out into a ringed mould or a deep cake tin.
7. Leave to prove for an hour before baking in a hot oven of 200 degrees Celcius for half an hour. Insert a skewer and if it is not cooked, leave it in for 10-15 minutes until it is.
8. Let it cool in the tin for half an hour before turning it out and sprinkling it generously with icing sugar.
9. If you can resist eating it immediately, it is best served warm so warm it up while you make your pot of tea. My children like to add some jam.