How To make Banbury Cakes
3/4 c Light cream
1/2 c Butter
1/4 c Sugar
1 ts Salt
1 pk Yeast
1/4 c Water; tepid
2 Eggs, plus 1 white; lightly
-beaten 1/4 ts Nutmeg; freshly grated
1/4 ts Cinnamon
1/4 ts Cloves
1/8 ts Mace
4 c Sifted unbleached white
-flour; up to 4 1/2 cups 1/3 c Currants
OPTIONAL ICING:
3 tb Confectioners' sugar;
-dissolved in 1 tb Milk;and
ds Anise extract To make a very good Banbury CakeTake four pounds of currants, and wash and picke them very cleane, and drie them in a cloth: then take three egges and put away one yolke and beate them, and straine them with good barme, putting thereto cloves, mace, cinamon and nutmegges: then take a pinte of creame, and as much mornings milke and st it on the fire till the cold bee taken away: then take flower and put in good store of cold butter and suger. Then put in your egges, barme and meale and worke them all together an houre or more: then save a part of the past, and the rest breake in peeces and worke in your currants: which done, mould your cake of what quantity you please: and then with that past which hath not any currants cover it very thinne both underneath and aloft. And so bake it according to the bignesse.:
Gervase Markham, The English Hous-wife Banbury, a town in Oxfordshire, is still famous for its cakes, but today the most popular ones are flavored with rum. Still, Markham's cakes hold their own some three hundred fifty years after they were created. Having no ale barm, we'll use yeast. Banbury cakes, serve warm with butter and jam, are delicious at breakfast or tea. 1. In a saucepan, scald cream. Add butter, sugar, and salt. Stir to
dissolve. Pour mixture into a large bowl and cool to lukewarm. 2. In a small bowl, dissolve yeast in water.
3. Add yeast, eggs, and spices to cream mixture.
4. In a large bowl, combine 4 cups of flour and currants, stirring until
currants are lightly coated. 5. Add flour and currants to cream
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How to make Eccles Cakes
In this video I'll show you how to make Eccles Cakes, named after the English town of Eccles. They have a great many regional variants -- some with flaky pastry, some with shortcrust, different shapes and sizes -- at the heart of this cake is the good old British favourite -- dried fruits. In this case it's currants, or rather for me, raisins today. I couldn't find currants anywhere so I figured that it couldn't be such a bad thing to use raisins instead. They turned out really well -- golden, flaky, stuffed full of sweet, spice fruit.
Check out the full post here:
24 Banbury Cakes
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Another of our cooking videos where we take you on a journey through the counties of England and show you how to cook some traditional food. This week we are in Oxfordshire and we cook Banbury Cakes..
Gear used, all or some of:-
Nikon D3500 DSLR camera and either DX VR 18-55mm lens or DX VR 70-300mm lens
Lumix G2 DMC with Lumix 14-42mm lens
Panasonic HDC TM40 video camera
Lumix DMW-MS1 stereo microphone
Shure PGA 58 wired microphone
Videos edited using VSDC software
Photos edited using Adobe Photoshop
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Eccles Cakes
Eccles Cakes, from the Lancashire town of Eccles are a delicious pastry filled with currants and chopped peel. The pastry is flaky and buttery and the filling is a fruity, slightly sweet and sticky mxture that makes for a perfect accompaniment to a nice cup of tea.
Recipe:
All the recipes on my blog:
Eccles Cakes ◆ 1930s Recipe
★ About: Eccles cakes have been around for at least 500 years. Local to the English town of Eccles in Lancashire, these little treats of sugar-topped flaky pastry encompassing a sweet centre of spiced dried fruit were originally baked in celebration of the Church’s various religious festivals. Standing the test of time, they’ve remained a popular seasonal or teatime treat nationwide despite rarely being found on the shelves of bakeries these days (where we are, at least. We don’t get out much).
The cakes themselves go way back and so does this recipe for them, although, not quite THAT far. We spotted it in the Local Dishes chapter of our copy of Elizabeth Craig’s Cookery Illustrated and Household Management (1936) which we have been bursting to try really all of the recipes from, and made it the first on our hit list from it.
Golden, melt-in-your-mouth pastry with a good crunch of sugar (the only real sugar added here), and juicy dried fruit… YUM. We’ll be making these again!
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★ Ingredients:
To make the Flaky Pastry:
• ½ lb / 227 g of Plain Flour
• ½ tsp. Baking Powder
• 3 oz / 85g of Butter
• 4 oz / 113 g of Lard
• A pinch of Salt
• Water
For the Filling:
1 ½ oz / 43 g Butter
3 oz / 85 g Currants
2 oz / 56 g Mixed Peel
Nutmeg
Sugar
★ Full instructions:
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★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: Cookery Illustrated and Household Management (1936) By: Elizabeth Craig Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.)
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♪ Music: Heavenly by Aakash Gandhi
Receta torta de vainilla Banbury
Prueba la delicada combinación de sabores de esta deliciosa torta de vainilla.