Cornish pasty

Set oven to 400° F or Mark 6. Make the pasty and divide into 4 equal pieces. Roll each piece into rounds 7” diameter. Cut up potatoes into small, irregular shaped pieces, similarly the swede (and onions if used). Cut the beef into small cubes about ¼” removing all fat. On each round of pastry put a share of vegetables und add salt and pepper to taste. Then add the meat und a knob of butter and another sprinkle of pepper. Dampen the edges of the pastry and bring up from both sides with floured hands to envelop the filling. Then pinch the edges together and crimp firmly to seal. Cook on a floured tray for 3/4 hour. Makes 4 pasties.

Baking ingredients:
For pastry:
1 Ib. flour, 5 oz. lard, Pinch of salt, Water to mix
For filling: 1 Ib. best quality lean beef, 1 lb. potatoes, 1 Ib. swede, 1 small onion (optional), 1 oz. butter, Pepper and salt to taste.
The better quality the beet and the more finely cut the vegetables, the tastier the pasty.


Mrs Bray´s Apple Cake

Set oven to 400° F or Mark 6. Grease an 8 inch sponge tin. Put the flour and salt into a mixing bowl and rub in the fat. Add the sultanas and the caster sugar. Mix together with the beaten eggs and put into the sponge tin. Core and peal the apple and slice it over the cake mixture. Sprinkle the ground cinnamon and granulated sugar over the top. Bake for 30 minutes and serve hot or cold with clotted cream.

Baking ingredients: 6 oz. self-raising flour, 3 oz. margarine, 3 oz. sultanas, Pinch of salt, 3 oz. caster sugar, 2 eggs, 1 cooking apple, 1 teaspoon granulated sugar, 1/2 teaspoon ground cinnamon.


Cornish Clotted Cream

Pour the milk into a wide-topped basin und stand for a while, preferably up to 8 hours in the refrigerator, to allow the cream to rise to the top. Stand the basin in a shallow pan of water and bring slowly to the boil. Continue simmering as slowly as possible tor 2 or 3 hours, until the cream has formed a rich, bubbly crust. Allow to cool and then stand for several hours, preferably in the refrigerator. Finally skim off the clotted cream into a dish and serve with all desserts. This makes about 4 oz. Use up the remaining milk in the ordinary way; drink it by the glass when freshly skimmed or in tea or coffee or to make puddings, for example bread-and-butter pudding.

Baking ingredients: 2 pints of very fresh, full cream milk; preferably Jersey.


Plain Cornish Saffron Cake

Set oven to 400° F or Mark 6. Grease two 1 Ib. loaf tins. Put the flour into a warm mixing bowl. Steep the saffron in ½ pint of boiling water. Mix the yeast and sugar until runny, add a little warm water and put to sponge in a warm place. Mix all the other ingredients together, make a well in the centre, pour in the yeast mixture and mix all together thoroughly with the hands, adding the warm saffron water. Knead thoroughly. Leave in a warm place to rise for 45 minutes. Knead again and put into the greased tins. Prove in a warm place for 20 minutes. Bake for 3/4 hour. Lower the oven heat to 375° F or Mark 5 after 20 minutes.

Baking ingredients: 1 1/2 Ib flour, 1 Ib. margarine, 1/2 Ib. currants, 1/2 lb. sultanas, 1/2 lb. candied peel, Warm water,
1/2 teaspoon sugar, 2 oz. yeast, 1 teaspoon saffron, dried in the oven and rolled to a powder.


Chocolate Tarts

Set oven to 400° F or Mark 6. Grease 12 patty pans and line them with thinly rolled pastry. Mix the almonds and caster sugar thoroughly in a bowl. Melt the chocolate in a basin over boiling water. Gradually stir the beaten egg and the melted chocolate, alternately, into the almond and sugar mixture. Fill the pastry cases and bake for 15 minutes.

Baking ingredients: 8 oz. shortcrust pastry, 4 oz. caster sugar, 3 oz. ground almonds, 2 oz. plain chocolate, 1 egg

1 oz.                            knapp 30 Gramm
3 oz.                            ca. 85 Gramm
4 oz. (1/4 lb.)              ca. 115 Gramm
5 oz.                            ca. 142 Gramm
6 oz.                            ca. 170 Gramm
8 oz. (1/2 lb.)              ca. 230 Gramm
1 lb.                             454 Gramm


1 fl. oz.                        ca. 30 ml
1 gill (1/4 pt.)              
ca. 145 ml
½  pt.                           ca. 285 ml
1 pt.                             ca. 570 ml
1 qt.                             ca. 1.140 ml

300° F             2 Gas              140° C
350° F             4 Gas              177° C
400° F             6 Gas              204° C
450° F             8 Gas              232° C
500° F             9 Gas              260° C


1“                                ca. 2,5 cm
7“                                ca. 18 cm
8“                                ca. 20 cm

teaspoon                     Teelöffel
tablespoon                  Esslöffel
pinch                           Prise