Dorset Recipes |
Dorset Recipes
12 oz bread dough using: - 8 oz strong white flour, ½ tsp salt, one third of an ounce of butter, 1 tspn dried yeast, 5 fl oz warm water. 2oz butter softened, 2 oz caster sugar, 4 oz mixed dried fruit, 1- 2 teaspoons mixed spice. Make the bread dough, well kneaded in the normal manner, cover with a tea towel and set aside to rise. When it has doubled in size, put on a floured surface and knock back. Spread the dough, dot with the butter and work it into the dough. Repeat with the sugar, spice and fruit, kneading and blending until everything is well incorporated. Grease a 6-inch round cake tin for the dough. Smooth the top and cover and set aside to rise for about 1 ½ hours. Bake for 30 to 40 minutes on gas mark 6 or 400F, covering with foil. Turn out and brush with warm honey to glaze.
3 oz butter, 3oz brown sugar, 4 tblspoons golden syrup warmed, 6 oz flour, 1 level teaspoon baking powder, 1 level teaspoon bicarbonate of soda, 1 rounded teaspoon ground ginger. Set oven to 400F or gas mark 6. Cream together the butter and sugar in a bowl and add the golden syrup, flour and all other dry ingredients. Mix well to form firm dough. Roll out on a lightly floured surface, form into 30 small balls and place 4 inches apart on greased baking trays. Cook for 10 minutes. Cool slightly before transferring to a cooling rack.
8 oz self-raising flour, 4 oz butter, 4oz caster sugar, ½ lb cooking apples, diced. One lemon grated, 1 medium egg 2oz sultanas. Set oven to 375F or Gas Mark 5. Put flour into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, apples, lemon rind and egg and mix well. Add sultanas. Put the mixture into a well greased 8-inch diameter cake tin and bake for 30/40 minutes until golden. Serve warm as a pudding or cold, spread with butter.
1 cup of tea, 6 oz butter, 8 oz soft brown sugar, 12 oz mixed dried fruit 12 oz self-raising wheat meal flour, 1 tspn ground mixed spice, 1 tspn ground cinnamon, 3 eggs beaten Set oven to 325F or Gas Mark 3. Put the tea, butter, sugar and fruit into a saucepan and simmer gently for 15 minutes until the fruit is plump. Cool slightly and beat in the flour, spices and eggs. Put into a greased and lined 8 inch diameter cake and bake for 2 hours until cooked through. Cool and serve plain or buttered. |
DORSET DOUGH CAKE 
DORSET FAIR GINGERBREADS
DORSET LUXURY APPLE CAKE 
DORSET TEA BREAD