Streusel Kuchen – 1923

Posted in - Mrs C.S. Peel's Recipes & Peacetime & Recipes on March 5th 2014 1 Comments

One of my favourite Granny Dot recipes.  Perfect at tea time or for breakfast.


In her words:

‘For the Kuchen: 12 oz. of flour; 1 saltspoonful of salt; 3 oz. of sugar; 1 oz. of yeast; 1 egg; 3 oz. of butter; milk to mix.
For the Streusel: 3 oz. of flour; 3 oz. of butter; 4 oz. of sugar.
Start by making the Kuchen.  Cream the yeast in a warm basin with a teaspoonful of sugar and add a few spoonfuls of warm milk. Cover and leave for 15 minutes to rise, putting the basin in a warm place out of draughts.  Sieve together the flour and salt.  Cram the butter and sugar toether.  Beat in the egg and lightly stir in the sifted flour.  Add the yeast and sufficient warm milk to form a soft dough that will drop from teh spoon.  Cover with a clean cloth and leave in a warm place for 1 to 2 hours.
Make the Streusel by rubbing together the butter, sugar and flour until of the consistency of coarse crumbs. Butter a Yorkshire-pudding tin, turn the Kuchen mixture into it, pat it down, and strew the Streusel over it.  Cover again and leave for half an hour and then put into a hot oven (Regulo 8, 465 Elec.) for 10 minutes.  Reduce teh heat to Regulo 5, 425 Elec, and bake for a further 20 minutes.’
(My Own Cookery Book, 1923, Mrs C.S. Peel)

12 oz./340g flour
1 teaspoonful salt
3 oz/85g sugar
1 sachet yeast
1 egg
3 oz/85g butter
80mls milk

1.  Cream the butter and sugar.
2.  Add the egg.
3.  Add the flour, salt and yeast.
4.  Mix with milk so that it comes together, adding more or less.
5.  Leave it in a bowl at room temperature with a tea towel over it for two hours of rising.
(You could roll it straight onto the baking tray (line with baking paper) and cover in a tea towel, leaving in the fridge overnight, ready to bake in the morning instead of leaving it for two hours and following step 6.)
6.  Roll it out onto a baking tray so that it is about 1.5 cm high. Leave it for another hour.
7.  Spread whichever fruit you like on top – blackberries, apples, blueberries, raspberries, plums – what ever is in season. (wet fruit like plums may cause soggy crumble)
8.  Sprinkle the Streusel topping on top.  Any crumble topping is fine – for breakfast you may like to add muesli or oats.
9.   Bake at 200 degrees C for ten minutes, then turn the oven down to 180 degrees C and cook for another ten minutes.
10. Serve any at any temperature.  Be careful when reheating that the crumble topping remains crisp so re-heat at a high heat and not in the microwave.


As of now (1) people have had something to say...

  • Deborah Kennett - Reply

    March 5, 2014 at 7:00 pm

    Made your delicious aubergine filo dish tonight….. we all loved it. Clever you!

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