Cornish

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cornish Tea-Cakes
 Categories: Bread
      Yield: 8 Servings
 
      8 oz Self-raising flour
      4 oz Lard or margarine
      4 oz Currants
    1/2 ts Mixed spice
      1 oz Candied peel
      2 oz Sugar
    1/2 pt Milk
           Beaten egg to glaze
 
  
  Rub the fat in the flour, then add the currants, sugar, peel and mixed
  spice. Add sufficient milk to make into a soft dough. Roll out to
  half an inch thickness and cut to shape with a round cutter. Brush
  with beaten egg to glaze and bake at about 350F for 10 to 15 minutes.

This page archives Cornish recipes which were originally available at Sharon Curtis's English/Cornish recipe pages. Thanks to the Wayback Machine for making the retrieval possible.

You might also like to have a look at Diane Cooper's Cornish recipe page, also archived on the Wayback Machine.

Cornish Clotted Cream

Method:

Choose a wide, shallow earthenware pan. Strain very fresh (a cow is useful for this) milk into this and leave to stand, overnight if summertime or for twenty-four hours in cold weather. Then slowly, and without simmering, raise the temperature of the milk over a low heat until a solid ring starts to form around the edge. Without shaking
the pan, very carefully remove it from the heat and leave overnight, or a little longer, in a cool place. The thick crust of cream can then be skimmed off the surface with a large spoon or a fish-slice.

(from "Cornish Recipes: Old and New" by Ann Pascoe,
Tor Mark Press, Penryn, Cornwall ISBN 0 85025 304 7)

Cornish Splits

This is a traditional Cornish recipe.
Serve the splits hot and buttered, or cold, with clotted cream and jam.

Ingredients:

2 oz Trex (or lard or similar hard cooking fat)
1 lb white flour
1 tsp salt
1 oz yeast
1 tsp caster sugar
1/2 pint milk

Method:

Warm the milk. Cream together the sugar and they yeast, and mix with the milk. Sieve the flour and salt together, rub in the Trex, and add to the liquid mixture to form a soft dough. Knead thoroughly and leave in a warm place to rise.

Knead again and shape into round buns. Lightly flour a baking tray, put the buns on the tray, and leave to rise for another hour. Bake for about 15 minutes at 400F.

Cornish Cherry Choclets

Ingredients:

6oz (1 cup) margarine
1 oz Cornish butter
8oz (1 cup) sugar (caster/superfine is best)
2 tablespoons golden syrup (corn syrup in US?)
16oz (3 3/4 cups) flour (plain/all-purpose)
1 tablespoon baking powder
6oz chopped-up chocolate
4 oz glace cherries, chopped

Method:

Preheat oven to 220C (425F, GM7). Grease baking trays lightly.

Mix well together in a large bowl the margarine, sugar and syrup. Add the flour, baking powder, cherries and chocolate chips. Mix thoroughly.

The dough should be slightly crumbly and just holding
together when you squeeze it. Press walnut-sized balls
onto baking trays, and bake in the oven for 8 minutes
(until just starting to turn brown).

(makes approximately 70)

Fairings

This is a traditional Cornish recipe.

Ingredients:

4 oz butter

We are in the process of breaking these recipes out onto separate pages. Moved so far: