Carollers Pepper Cake

Pepper cake is a dark rich treacly spiced fruitcake and there seems to be some discrepancy as to whether it contained pepper at all or if that was just a synonym for spice. Honestly, you do not taste the pepper however it does impart its warmth. The only addition I made was adding two ounces of rum to the fruit mixture as it simmered. This cake was traditionally made around Christmas time, in England, and was specifically offered to calling carollers. 

Carollers Pepper Cake

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Makes 12 slices

75 grams raisins

75 grams currants

75 grams butter

150ml water

100 grams golden caster sugar

225 grams black treacle

225 grams self raising flour

1/2 teaspoon ground ginger

large pinch of ground cloves

1/4 teaspoon finely ground black pepper

1/4 a freshly grated nutmeg

4 tablespoons milk

1 egg, beaten

Grease and line an 18cm cake tin with baking parchment.

Preheat oven to 350ºF (180ºC) / Gas Mark 4. 

Put fruit, butter and water into a saucepan, bring to a boil, and simmer for 10 minutes. Remove from the heat and stir in the sugar and black treacle, then leave to cool for 10 minutes.

Put the flour and spices into a large bowl, and pour the fruit mixture and the milk and beaten egg. Mix thoroughly and tip into the prepared cake tin. Bake for about 50 minutes, or until a skewer pushed into the centre comes out clean and hot. Leave the cake to cool completely, and eat it spread with butter, or with a slice of cheese, or on its own with a glass of Ginger Cordial.

Hope everyone had a good solstice celebration and were able to catch a glimpse of Jupiter and Saturn. We also managed to watch a bit of the live stream from Stonehenge. - JD

Ten Acre Popcorn

In our travels we came across another popcorn gem... Ten Acre, Cousin Penelope's Strawberry & Cream Popcorn. Before an inquisitive eye and your nose gets wrinkly from the thought of the flavour it actually is quite good. Not overly fragrant syrupy sweet candy popcorn; just a savoury subtle creamy taste with a natural strawberry flavour. This was absolutely moreish. 

They also have many more delectable flavours like...

Lucia Popperley's Cappuccino, the essence of coffee flavour with a touch of vanilla and a hint of sweetness. Quite enjoyable. 

Ambrose Popperley's Wasabi, spicy, salty and deliciously sweet. Absolutely moreish as well. 

Not surprised that Ten Acre Popcorn are all of the above.  

To find out more about Ten Acre Popcorn click *here*

It's been another one of those weeks... hope everyone is having a good week! -JD 

War - Time Cookery ~ To Save Fuel and Food Value

I found this exceptionally small cookbook at Edinburgh Castle. It is only 12 pages and the recipes are straightforward. No scraps or leftovers, if there were any during such a time when rations ruled and rightly so it was a means of survival, went unused. Rations did not limit the home cook it made them be more creative. Coming up with nutritional meals with what was on hand in the pantry. I have a few ration/wartime cookbooks that offer more inspiration for the home cook than this one. Obviously this was to give one a sample of what it was like during that period. Regardless, the recipes are no-nonsense and any cook or home cook can make use of the recipes today. Depending on ones culinary preference. The following recipe makes a good use of beans. I like bean salad so I suppose I would like bean stew. And maybe you would too.  

Haricot Bean Stew

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1 lb cooked beans

1 oz. chopped onion

Put 1 oz. fat in saucepan and fry onion, then put beans on top and a little chopped parsley. Cover with stock to water, add pepper and salt and 1 teaspoonful vinegar, and simmer until tender, thicken, boil and serve. An excellent dish made with beans, peas, lentils or macaroni. 

Notes: 

As simple as this recipe is and you have to remember the period. Reading this there are ways to add more flavour. Add curry paste when adding the stock, garlic, leeks or tomatoes. 

Have a good weekend everyone! -JW       

Scotland

What can I say other than I was whisked away for a surprise belated honeymoon in Scotland! We had a wonderful time. And now I am shaking off the last of the jet lag, sorting through the photos, and deciding what to post about.  

Hope the past weeks have been good ones for you. - JW   

Jamie's Great Britain

You knew I wasn't going to leave England, this summer, without bringing this cookbook back with me. When I ordered my copy back in February it wasn't available in Canada. Not knowing the official North American release date or even if it was going to be released in Canada I placed my order and had to wait until my visit in August. I could have had the cookbook delivered to me however I can only imagine what the postage would have been! As of September 21 it has become available at Chapters. 

Jamie's Great Britain, first edition, 2011; pp.[15]407; Penguin, London, delivers another delicious book. Between the matte photos, the family photos, the local photos and British fanfare this has Rule Britannia written all over it! Apart from their history, Great Britons are food enthusiasts... foodies... a melting pot with a wonderful blend of past, present and future. This book was inspired by, at the time, the up and coming 2012 Olympics, him being a father of four kids and the country he calls "The Magpie" nation. He isn't overly patriotic just passionate about what his country has. The cookbook is also dedicated to Rose Gray, a former boss of his, who passed away in 2010. I find this cookbook a celebration of heritage - mine and could be yours, identity - our taste in food is not defined by where we live and people - locals, immigrants and visitors. We are all alike and in search of good food! 

Because I had ordered the cookbook directly from the UK all recipes offer UK measurements. This means I get to do some referencing, guess work, cross referencing to create the recipes. I don't mind, I enjoy it. The recipes range from traditional, classic to modern up-to-date British flair. The chapters are: Breakfasts, Soups, Salads, Pub Grub, New British Classics, Afternoon Tea, Seaside, Pies and Puddings, Sunday Lunch, Wild Food, Vegetables, Puddings and Condiments. I did try the scone recipe because I am always in search of the perfect scone. Either here at home, in the kitchen or when I am out and about. I like to try different scone recipes. My grandmother always made scones which were very delicious and I can taste them to this very day! I will post about the scones I made tomorrow. There are introduction stories to almost every recipe which are entertaining. Even when Jamie Oliver is describing the most simplest of things his passion and personality come through loud and clear.   

Was this cookbook worth the wait? For me, yes! Do I find it inspiring? Yes! and you may find it inspiring too. -JW