Posts in category: Recipes and Food

Cream Tea

25 Oct 2017

 

The cream tea is such a British institution loved everywhere in the UK, and particularly in the South West.  The premise is simple: slice a fresh scone in half, spread on a good helping of strawberry jam and then add a generous dollop of clotted cream.  All this is helped on its way with a refreshing pot of tea. There is little to distinguish the Devon and Cornish versions, but to those in the know, getting it wrong is almost sacrilege.  In Cornwall, the jam is applied first and then the cream, whilst in Devon it is the reverse.

 

Boddington’s have been growing strawberries in Mevagissey since the 1940’s.  As well as the fresh fruit, they make quality preserves in small batches, by hand, on the family farm in the village.  They use a traditional open pan cooking method and a farmhouse recipe, without using artificial preservatives, colourings, flavourings, or setting agents.  Their strawberry jam is just perfect for that cream tea!

http://www.boddingtonsberries.co.uk/default.asp

Cornish Fairings

05 Dec 2016

 

 

Cornish Fairings are sweet and spicy ginger biscuits. Fairings is the traditional name for edible souvenirs sold at fairs throughout England. These ginger fairings became associated with Cornish fairs in Victorian times and are still popular in the region.

 

Ingredients:

115g butter
1 tbsp golden syrup
170g self-raising flour
85g caster sugar
1 tsp ground ginger, or more, depending on taste
½ tsp bicarbonate of soda

 

Method:

Preheat the oven to 190°C/gas mark 5 and line two baking trays with non-stick greaseproof paper.

 

Melt the butter and syrup in a saucepan over a low heat until dissolved. Add the flour, sugar, ginger and bicarbonate of soda and give it a good mix with a wooden spoon. Leave the mixture to cool for a few minutes.

 

Using your hands, form handfuls of the warm mixture into balls about 4cm across; this quantity should make about 15 biscuits.

 

Place the balls on the lined trays, making sure that there’s about a 5cm gap between each, as they spread in the oven.

 

Bake in the oven for 12-15 minutes until the dough has spread into cracked looking biscuits. If you like your biscuits with a bit of ‘chew’ (more cookie-like) then take them out when only the sides are brown.  Leave them on the baking tray for a few minutes then transfer to a wire rack to cool completely.

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