The pleasure of teatime - the best imaginable way of bridging the gap between lunch and the evening meal - has been adopted in many parts of the world, especially where part of the population is of British descent.
On the table will be a pleasant combination of dishes made from well-loved recipes handed down through the generations from the ‘old country’ and new and exciting ideas which clever cooks have created from the produce particular to their region.
In Australia and South Africa, tropical fruits are frequently used to add flavour to cakes. If you have never tasted a light cake in which crushed pineapple is an ingredient, you have a real treat in store with the sponge recipe on page 112.
I have attributed Passion Fruit Pavlova on page 113 to Australia.
This meringue cake is just as popular in New Zealand, however, where kiwi fruit may well be used instead of passion fruit.
The farming communities of New Zealand tuck in to really substantial teas.
Fruit cakes are a great favourite:
see some typical recipes on pages 122 and 123. One of these cakes is full of crystallized fruit, which turns it into a real luxury.
South African teatime goodies are a happy marriage of British and Dutch recipes, the latter typified by the deep-fried cakes on page 126, and many make good use of the succulent fruits of the Cape.
Canadian dishes are often as sumptuous as those of the United States, with some interesting extras brought into the country by various European communities, such as the Chocolate Cake on page 115.
From the USA I have included two classic American cakes – Devil’s Food Cake and Lady Baltimore Cake. You will find these, with other equally good but less familiar recipes, on pages 129 to 130.
This has the texture of a true gingerbread and the fresh taste of apricots.
Line a 7 ½ inch/19 cm square cake tin (pan) with greased greaseproof (wax) paper. Heat the oven to 325F/160C/Gas Mark 3.
Sift the dry ingredients into a mixing bowl. Put the butter or margarine, sugar and golden syrup into a saucepan over a moderate heat until melted. Blend with the flour mixture. Add the eggs and chopped ginger to the mixture. Blend thoroughly. Spoon into the prepared tin and bake for 1 hour or until firm to the touch. Allow to cool in the tin.
Place the ginger syrup, water and sugar into a saucepan and heat slowly until the sugar has dissolved. Poach the apricots gently in the syrup, turning them once or twice. Lift out 8 halves for the topping; continue cooking the remainder until they form a stiff purée. Leave to cool. Whip the cream. Split the cake and sandwich together with a little cream and half the purée. Top with the remaining purée then top with some of the cream. Decorate with halved apricots and a piping of the remaining cream.
Serves 8
For the cake
8 oz/225 g (2 cups) plain (all-purpose) flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda (baking soda)
½-1 teaspoon ground ginger
4 oz/110 g (½ cup) butter or margarine
4 oz/110 g (scant ½ cup) light brown sugar
6 oz/175 g (½ cup) golden (light corn) syrup
2 eggs, beaten
2 oz/50 g (¼ cup) preserved ginger, well drained and finely chopped
For the filling and topping
2 tablespoons (2 ½ tbsp) syrup from preserved ginger
1 tablespoon (1 ¼ tbsp) water
2 oz/50 g (¼ cup) caster (granulated) sugar, or to taste
1 ¼ lb/550 g (1 ¼ lb) ripe apricots, halved and stoned
½ pint/300 ml (1 ¼ cups) double (heavy) cream
This is a delicious, light sponge-type cake; although the amount of fat used is small, the sponge keeps well if made with canned pineapple.
If you prefer to use fresh pineapple, then eat the sponge on the day it is baked.
Line the base of two 8 inch/20 cm sponge sandwich tins (layer pans); grease and flour the sides well. Heat the oven to 350F/180C/Gas Mark 4.
Strain the canned pineapple and chop enough to fill a ½ pint/300 ml (1 ¼ cup) measure. If using crushed pineapple, strain and measure out the same amount of fruit. Keep the liquid from the can.
Sift the flour, or flour and baking powder, into a bowl. Rub in the butter or margarine. Add the rest of the ingredients. Use the higher amount of sugar with pineapple canned in natural juice (unsweetened). The lemon juice gives a distinctly sharp taste to the sponge.
Divide the mixture evenly between the sandwich tins. Bake for 30 minutes, or until firm to the touch. The cakes remain pale in colour even when cooked. Turn out carefully and allow to become quite cold. Remove the lining paper.
Sandwich the cakes with a little jam, whipped cream and pineapple segments. Top with more whipped cream, if liked, pineapple segments and chopped nuts or coconut.
Serves 6-8
1 x 1 lb/453 g (1 lb) can pineapple rings or crushed pineapple in syrup or natural juice (see method)
10 oz/300 g (2 ½ cups) self-raising flour or plain (all-purpose) flour sifted with 2 ½ teaspoons baking powder
2 oz/50 g (¼ cup) butter or margarine
6-8 oz/175-225 g (¾ to 1 cup) caster (granulated) sugar
2 eggs
2 tablespoons (2 ½ tbsp) pineapple liquid, plus another
2 tablespoons (2 ½ tbsp) pineapple liquid or milk or lemon juice
For the filling and decoration
pineapple or apricot jam (jelly)
whipped cream
pineapple segments
chopped nuts or shredded fresh coconut or desiccated coconut
This meringue shape, which is now internationally popular, is equally good as a gâteau for tea as it is for a special dessert. The fruit can be varied according to the time of year.
Cut a round of greaseproof (wax) paper, baking parchment or non-stick silicone paper 9-10 inches/23-25 cm in diameter. Put this on a flat baking (cookie) tray. Preheat the oven. If you want the Pavlova to be very crisp, like an ordinary meringue, set it very low, 200F/110C/Gas Mark 0 or ¼ or S. To follow the Australian method, preheat to moderate, or even moderately hot, if your oven is gentle, i.e. 350-375F/180-190C/ Gas Mark 4-5. This produces a meringue with a slightly marshmallow texture inside.
Whisk the egg whites until very stiff, but do not allow them to become dry and crumbly. Fold in the vanilla essence and vinegar. Blend the sugar and cornflour. Gradually beat half the sugar into the egg whites, then fold in the remainder.
Spread part of the meringue mixture over the paper, then spoon or pipe the remainder around the sides to give a flan shape. If using the higher heat bake for 7 or 8 minutes then immediately reduce the heat to the lower temperature; bake for about 2-2 ½ hours. If using a constant lower setting allow about 2 ½-3 hours. Leave to cool, and remove the paper very carefully.
For the filling, whip the cream until it just stands in peaks. Set a little aside for piping. Blend the pulp of 4 passion fruit with the cream and add sugar if liked. To keep the Pavlova crisp, add the filling just before serving. Pipe the remaining cream on top and spoon over the remaining passion fruit pulp.
Serves 8
6 egg whites
¼ teaspoon vanilla essence (extract)
1 ½ teaspoons white vinegar
12 oz/350 g (½ cups) caster (granulated) sugar
1 teaspoon cornflour (cornstarch)
For the filling
½ pint/300 ml (1 ¼ cups) double (heavy) cream
6 passion fruit
a little sugar, if desired
These are squares of light plain sponge coated with a chocolate icing and coconut.
They are a favourite with both children and adults and deserve to be better known outside Australia. The jam (jelly) filling is not essential, but it makes the cake more moist.
Make triangles or round shapes if you prefer.
Grease and flour or line a 9 inch/23 cm square cake tin (pan). Heat the oven to 350F/180C/Gas Mark 4.
Cream the butter or margarine, sugar and vanilla essence until soft and light. Gradually beat in the eggs, then fold in the flour, or flour and baking powder, with enough milk to make a soft consistency. Spoon into the prepared tin and smooth flat on top.
Bake for 35-40 minutes, or until firm to the touch. Transfer to a wire tray to cool. When cold, remove the paper. If using jam, split the cake horizontally, spread one layer with jam and put the 2 together again. Cut into 12 or 16 squares.
Scatter the coconut on to a flat surface. Make up the icing. Using a fine fork, carefully lift one portion of cake and dip in the icing to give a thin coating on all sides. Turn in the coconut. Repeat with the remaining cakes. Place on a wire tray with a large dish underneath to catch any drips of icing and leave to set.
Makes 12-16
For the cake
5 oz/150 g (⅝ cup) butter or margarine
6 oz/175 g (¾ cup) caster (granulated) sugar
¼ teaspoon vanilla essence (extract)
2 eggs
8 oz/225 g (2 cups) self-raising flour or plain (all-purpose) flour sifted with 1 ½ teaspoons baking powder
a little milk to mix
4 tablespoons (5 tbsp) apricot jam (jelly), optional
For the coating
approximately 4 oz/100 g (1 ¼ cups) desiccated (shredded) coconut
Chocolate Icing, made with 8 oz/225 g (2 cups) icing (confectioners’) sugar (see page 105)
The population of Canada is very cosmopolitan, which is why its food is so varied and interesting. This cake, the recipe for which was given to me by a Canadian friend, certainly has the moist texture one associates with classic European cakes.
Grease and flour or line two really deep 8-9 inch/20-23 cm sandwich tins (layer pans).
Pour the boiling water over the chocolate and cocoa powder and stir until the chocolate melts. Leave to cool. During this period heat the oven to 350F/180C/Gas Mark 4.
Cream the butter or margarine, sugar and vanilla essence until soft and light. Separate the eggs and beat the yolks into the creamed mixture. Sift the flour with the baking powder and bicarbonate of soda. Fold into the creamed mixture alternately with the chocolate mixture and yoghurt.
Whisk the egg whites until just stiff, do not allow these to become dry and crumbly. Fold the egg whites into the mixture and spoon into the prepared tins.
Bake for 35-40 minutes, or until firm to the touch. Allow to cool for 2-3 minutes then remove from the tins and place on a wire tray to cool. When cold, fill and top with the Chocolate Nut Frosting.
Serves 8
8 fl oz/225 ml (1 cup) boiling water
5 oz/150 g (5 squares) plain (semi-sweet) chocolate, broken into small pieces
1 oz/25 g (¼ cup) cocoa powder (unsweetened cocoa), sifted
8 oz/225 g (1 cup) butter or margarine
9 oz/250 g (1 ⅛ cup) caster (granulated) sugar
½ teaspoon vanilla essence (extract)
3 eggs, size 1 or 2 (jumbo)
10 oz/300 g (2 ½ cups) plain (all-purpose) flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda (baking soda)
¼ pint/150 ml (⅔ cup) natural yoghurt
For the filling and topping
Chocolate Nut Frosting (see page 116)
This is a delicious creamy icing that can be used in various light cakes and sponges.
This quantity gives a generous topping and filling for the Chocolate Cake on page 115.
Break the chocolate into pieces. Melt in a basin set over a saucepan of hot water or in a microwave cooker. Leave to cool, but use it while still soft. Add the vanilla essence to the cream; whip lightly then blend into the chocolate with the sugar and nuts.
6 oz/175 g (6 squares) plain (semi-sweet) chocolate
¼ teaspoon vanilla essence (extract)
¼ pint/150 ml (⅔ cup) double (heavy) cream
3 oz/75 g (⅔ cup) icing (confectioners’) sugar, sifted
3 oz/75 g (⅓ cup) pecan nuts or walnuts, finely chopped
‘A teapot should have a pleasing, well-balanced, compact shape, capable of being cleaned inside and out; a lid that does not drop into the teacup; a spout that does not soil the tablecloth, a handle that is both safe and comfortable to hold and a knob that will not slip through the fingers.
If a teapot possesses these simple attributes, then it justifies its existence, is a pleasure to use, and a credit to the manufacturers.’
Eric Owen, Wedgwood’s chief-modeller for 20 years
Brazil nuts give a particular flavour to baking which blends well with the dates in this sweet teabread.
Choose good-quality dessert dates that are moist.
Put the dates into a bowl, add the boiling water and stir well. Leave to stand until cold. Grease and flour a 2½ lb/1.2 kg loaf tin (pan). If the tin is inclined to stick, line it with greased greaseproof (wax) paper. Preheat the oven to 350F/180C/Gas Mark 4.
Rub the butter or margarine into the flour, or flour and baking powder. Add the sugar. Stir the eggs into the flour mixture with the dates, any liquid left from soaking these and the milk and Brazil nuts.
Beat briskly to blend and spoon the mixture into the prepared tin. Bake for approximately 55 minutes-1 hour, or until brown and firm. Allow to cool for 10 minutes before turning out of the tin. This loaf is better if left for at least 24 hours before cutting.
Slice fairly thickly and spread with butter, or as a pleasant change, soft cream cheese.
The Modern Touch
For added fibre, use wholemeal flour. In this case increase the amount of milk to 4 tablespoons (5 tbsp), and increase the cooking time by 5-10 minutes.
Alternatively, use 2 oz/50 g (scant ½ cup) rolled oats and 10 oz/300 g (2½ cups) flour. Sift an extra ½ teaspoon baking powder into the plain (all-purpose) flour or add this to self-raising flour, if using, to compensate for the weight of the rolled oats.
Makes 1 loaf
12 oz/350 g (2 cups) dates, stoned weight, coarsely chopped
¼ pint/150 ml (⅔ cup) boiling water
2 oz/50 g (¼ cup) butter or margarine
12 oz/350 g (3 cups) self-raising flour or plain (all-purpose) flour sifted with 3 teaspoons baking powder
2 oz/50 g (¼ cup) granulated or caster sugar
2 eggs, beaten
3 tablespoons (4 tbsp) milk
6 oz/175 g (1 ½ cups) Brazil nuts, coarsely chopped
The close links between Canada and the USA are reflected in this light-as-a-feather Chiffon Cake. The use of corn oil is a reminder of the importance and popularity of corn (maize) in North America.
Use a 9-10 inch/23-25 cm ungreased deep ring tin (tube pan). Heat the oven to 325F/160C/Gas Mark 3.
Sift the flour, or flour and baking powder, into a mixing bowl and add the sugar. Make a well in the centre and pour in the oil. Separate the eggs. Add the egg yolks, orange juice and rind to the oil. Beat the mixture with a spoon, or an electric mixer on a low speed, to form a smooth batter. If using a food processor, allow just 30 seconds.
Put the 6 egg whites into a dry bowl, add the cream of tartar and whisk until very stiff. Pour the orange batter on to the egg whites; gently fold the ingredients together until just blended then spoon into the tin.
Bake for 55 minutes, or until the cake is firm to a gentle touch. Invert the tin on to a wire cooling tray, but do not shake the cake. Leave until the cake falls out - this can take some minutes. When the cake is cold, dust liberally with icing sugar.
To Make a Change
Fill the centre of the ring with whipped cream and fresh strawberries and/or raspberries, or simply fill the centre with strings of redcurrants.
Serves 8
8 oz/225 g (2 cups) self-raising flour or plain (all-purpose) flour sifted with 2 teaspoons baking powder
8 oz/225 g (1 cup) caster (granulated) sugar
3 fl oz/100 ml (⅜ cup) corn (maize) oil
4 eggs
¼ pint/150 ml (⅔ cup) orange juice
2 teaspoons grated orange rind
2 extra egg whites
pinch cream of tartar
For the topping
1-2 oz/25-50 g (¼-½ cup) icing (confectioners’) sugar, sifted
These deliciously sweet biscuits have the flavour of dried apricots, the tang of lemon and the goodness of rolled oats. Use the tenderized apricots if you can get them.
Grease two baking (cookie) sheets or trays. Chop the apricots very finely (a food processor is ideal). Heat the butter and sugar in a bowl set over hot water until melted; beat in the apricots and lemon rind, blending well. Leave to cool.
Heat the oven to 325F/160C/Gas Mark 3.
Add the flour, or flour and baking powder, and oats to the apricot mixture. Knead well and roll into 20 balls. Place on the prepared sheets or trays and flatten gently with a fork. Bake for 10 minutes, or until crisp and pale golden. Cool slightly, then remove from the sheets or trays.
Store on their own in an airtight tin.
Makes 20
3 oz/75 g (½ cup) dried apricots
3 oz/75 g (⅜ cup) butter
3 oz/75 g (scant ⅜ cup) soft brown sugar
1 level teaspoon finely grated lemon rind
3 oz/75 g (¾ cup) self-raising flour or plain (all-purpose) flour sifted with 1 teaspoon baking powder
1 oz/25 g (scant ¼ cup) rolled oats
French Canadians will certainly be familiar with choux pastry, upon which these cakes are based. Choux pastry is best eaten the day it is made.
Put the water and butter or margarine into a saucepan and heat gently until the butter or margarine has melted. Bring quickly to the boil, remove from the heat and add the flour all at once. Return to a low heat, beat until the mixture forms a ball and leaves the sides of the pan. Allow to cool.
Meanwhile grease a baking (cookie) sheet or tray and preheat the oven to 375-400F/190-200C/Gas Mark 5-6. Choose the higher setting, unless your oven is fierce.
Whisk the eggs lightly then gradually beat into the flour mixture until it has the consistency of a thick cream.
Spoon or pipe 12 rounds of the choux pastry on to the prepared baking sheet or tray. Bake for 20-25 minutes or until well risen, golden and really firm. Lift off the sheet and cool away from draughts. Slit the buns to allow the steam to escape; if there is a very small amount of uncooked mixture in the centre, remove with a spoon.
Place the praline or toffee between sheets of greaseproof (wax) paper and crush with a rolling pin. Whip the cream. Add the crushed praline, or toffee, 1 or 2 teaspoons of icing sugar and the rum or brandy.
Insert a generous amount of the cream mixture in each puff. To decorate, sprinkle with icing sugar.
Makes 12
For the choux pastry
¼ pint/150 ml (⅔ cup) water
2 oz/50 g (¼ cup) butter or margarine
2 ½ oz/65 g (½ cup plus 2 tbsp) plain (all-purpose) flour, well sifted with a pinch of salt
2 eggs, size 5 or 6 (medium)
For the filling and topping
4 oz/100 g (¼ lb) praline or brittle nut toffee
¼ pint/150 ml (⅔ cup) double (heavy) cream
a little icing (confectioners’) sugar, sifted
1 teaspoon rum or brandy
These biscuits (cookies) are beautifully crisp and the combination of coconut and rolled oats gives a particularly interesting flavour.
They are popular in Australia as well as New Zealand, as the name indicates. Anzacs was the name given to the Australian and New Zealand Army Forces who served in the First and Second World Wars.
Grease 2 or 3 flat baking (cookie) sheets or trays. Heat the oven to 325F/160C/Gas Mark 3.
Cream the butter or margarine with the sugar and golden syrup. Add the flour and baking powder, coconut and rolled oats, mixing well.
Roll the dough into small balls with slightly dampened fingers. Place them on the prepared baking sheet or trays, allowing space for the mixture to spread in cooking. Press a halved cherry on top of each ball. Bake for 15-20 minutes until golden brown. Leave to cool for 5 minutes before transferring to a wire tray.
Store on their own in an airtight tin.
Makes 24-30
4 oz/100 g (½ cup) butter or margarine
4 oz/100 g (½ cup) caster (granulated) sugar
1 tablespoon (1 ¼ tbsp) golden (light corn) syrup
4 oz/110 g (1 cup) plain (all-purpose) flour sifted with ½ teaspoon baking powder
4 oz/110 g (1¼ cups) desiccated (shredded) coconut
4 oz/110 g (scant cup) rolled oats
To decorate
12-15 glacé candied cherries, halved
This rich cake needs some days to mature after baking. Store in an airtight tin.
It has a delicious and unusual combination of flavours.
Soak the apricots in the sherry for 3 hours. Line a 9 inch/23 cm round cake tin (pan) first with thick brown paper and then greased greaseproof (wax) paper. Heat the oven to 325F/160C/Gas Mark 3.
Cream the butter, sugar, fruit rinds and syrup until soft and light. Beat in the eggs one by one; add the flour and ground almonds, the apricots with any sherry not absorbed by these and the rest of the ingredients. Mix very thoroughly. Spoon into the prepared tin.
Place in the oven and bake for 1 hour. Reduce the temperature to 275-300F/140-150C/Gas Mark 1-2. Use the lower setting if your oven is inclined to be fierce and bake for a further 1¾-2 hours or until the cake is firm to the touch. Listen carefully: if the cake is not adequately cooked it gives a humming sound. If cooked, it is silent. Allow to cool completely in the baking tin before turning out.
To Make a Change
Top with sieved apricot jam (jelly) and neatly diced crystallized fruits.
Serves 12-16
4 oz/100 g (⅔ cup) dried apricots, finely diced
4 tablespoons (5 tbsp) sweet sherry
10 oz/300 g (1 ¼ cups) butter
10 oz/300 g (1 ½ cups) caster (granulated) sugar
1 teaspoon finely grated lemon rind
2 teaspoons finely grated orange rind
1 tablespoon (1 ¼ tbsp) golden (light corn) syrup
5 eggs, size 1 or 2 (jumbo)
10 oz/300 g (2 ½ cups) plain (all-purpose) flour
50 g/2 oz (½ cup) ground almonds
6 oz/175 g (1 cup) candied peel, finely chopped
4 oz/100 g (⅔ cup) angelica, finely chopped
6 oz/175 g (1 cup) glacé (candied) cherries, quartered
6 oz/175 g (1 cup) crystallized (candied) pineapple, diced
4 oz/100 g (⅔ cup) crystallized (candied) apricots, finely diced
4 oz/100 g (1 cup) almonds, blanched and chopped
8 oz/225 g (1 ⅓ cups) sultanas
The addition of coconut adds an unexpected flavour and texture to a light fruit cake. Allow enough time for the coconut to soak in the orange juice and sherry before preparing the cake.
Soak the coconut and peel in the orange juice and sherry for 1-2 hours.
Line the base of a 7½ inch/19 cm tin (pan) with greased greaseproof (wax) paper; grease and flour the sides of the tin. Heat the oven to 325F/160C/Gas Mark 3.
Cream the butter or margarine and sugar until soft and light. Gradually beat in the eggs. Add the flour, or flour and baking powder, the softened coconut and peel, cherries and sultanas.
Spoon into the prepared tin and bake for 1½ hours or until firm and golden brown. Cool for 5 minutes in the tin then turn out carefully on to a wire tray, to cool completely.
Serves 8-10
4 oz/100 g (1 ¼ cups) desiccated (shredded) coconut
4 oz/100 g (⅔ cup) candied peel, finely chopped
4 tablespoons (5 tbsp) orange juice
2 tablespoons (2 ½ tbsp) sweet sherry
5 oz/150 g (⅝ cup) butter or margarine
5 oz/150 g (⅝ cup) caster (granulated) sugar
3 eggs, size 1 or 2 (jumbo)
6 oz/175 g (1 ½ cups) self-raising flour or plain (all-purpose) flour sifted with 1 ½ teaspoons baking powder
3 oz/75 g (⅜ cup) glacé (candied) cherries, quartered
8 oz/225 g (1 ¼ cups) sultanas (seedless white raisins)
This moist loaf has a wonderfully rich and sweet flavour and nutty texture, but does not rise dramatically in baking.
It is best stored for 24 hours before cutting.
Grease and flour or line a 2 lb/900 g (2 lb) loaf tin (pan) with greased greaseproof (wax) paper. Heat the oven to 350F/180C/Gas Mark 4.
Cream the butter or margarine with the sugar until soft and light. Whisk the eggs well; sift the flour, or flour and baking powder, with the bicarbonate of soda. Slice, then mash the bananas with the yoghurt. Blend the eggs, flour and banana and yoghurt into the creamed mixture. Stir in the dried fruit, grated carrot and nuts and mix thoroughly.
Spoon the mixture into the prepared tin and smooth the top. Arrange the nuts on the surface in a neat design. Bake for 1 hour, or until firm to the touch. Leave to cool in the tin for 5-10 minutes, then turn out to cool completely.
The Modern Touch
Use half white flour and half wholemeal (wholewheat) flour to increase the fibre content of the loaf.
Makes 1 loaf
2 oz/50 g (¼ cup) butter or margarine
2 oz/50 g (¼ cup) caster (granulated) sugar
2 eggs
8 oz/225 g (2 cups) self-raising flour or plain (all-purpose) flour sifted with 2 teaspoons baking powder
½ teaspoon bicarbonate of soda (baking soda)
2 large bananas
6 fl oz/175 ml (¾ cup) natural yoghurt
2 oz/50 g (⅓ cup) sultanas (seedless white raisins)
2 oz/50 g (½ cup) finely grated carrots (weight when grated)
2 oz/50 g (⅓ cup) pecan nuts or walnuts, coarsely chopped
To decorate
A few pecan nuts or walnut halves
Hermit is a name that describes a range of cookies popular in North America, but I first enjoyed this version in South Africa, so it seems they have an international following. If the dough is slightly soft, chill it for up to 30 minutes before rolling it out.
Heat the oven to 375F/190C/Gas Mark 5.
Sift the flour and spices together. Cream the butter or margarine and sugar. Beat in the egg. Fold in the flour and add the remaining ingredients. Knead the dough well; roll out to a thickness of 14 inch/6 mm and cut into rounds. Arrange on the baking sheets or trays and bake for 12 minutes, or until firm. Allow to cool on the baking sheets or trays.
To Make a Change
American Hermit Drop Cookies. Use 6 oz/175 g (1 ½ cups) self-raising flour or add 1 ½ teaspoons baking powder to the plain (all-purpose) flour in the recipe above. Add a second egg and 4 tablespoons (5 tbsp) milk to give a batter-like consistency. Drop from a teaspoon on to the greased baking sheets or trays to give about 24-30 little rounds.
Bake at 375F/190C/Gas Mark 5 for 15 minutes or until firm to the touch for soft cookies. If you prefer a slightly crisper texture cook for 5 minutes more, reducing the heat slightly. Remove carefully while warm.
These soft cookies must be stored in an airtight tin away from crisp biscuits, although they are nicest eaten soon after baking.
Makes approximately 24
6 oz/175 g (¾ cup) plain (all-purpose) flour
½ teaspoon ground cinnamon
½ teaspoon ground ginger
4 oz/110 g (½ cup) butter or margarine
4 oz/110 g (scant ½ cup) brown sugar
1 egg
2 oz/50 g (⅓ cup) currants or chopped raisins
2 oz/50 g (⅓ cup) walnuts, finely chopped
1 oz/25 g (⅓ cup) desiccated (shredded) coconut
These deep-fried cakes are coated with a well-spiced syrup and are delicious for teatime. Make the syrup ahead so it can cool.
Eat these cakes when freshly made.
Put all the syrup ingredients in a saucepan. Stir over a low heat until the sugar has dissolved, then simmer gently for 2-3 minutes. Allow to cool, then refrigerate until ready to use.
Sift the flour, baking powder and salt together. Rub in the butter or margarine and add the sugar. Stir in half the egg, reserving the remainder to seal the ends of the cakes. Mix well. Gradually add enough water to make a soft rolling consistency. Cover and chill for 30 minutes. Roll out the dough until ¼ inch/6 mm in thickness and cut into 36 strips each ¼ inch/6 mm wide and 3-3 ½ inches/7.5-8.5 cm long. Plait 3 strips together for larger cakes; use 2 strips for narrower cakes. Press the ends together very firmly and seal with a little beaten egg.
Heat the oil to 375F/190C and fry the cakes for 1-2 minutes until golden brown. Lift out with a perforated spoon and immediately dip into the cold syrup. Place on a wire cooling tray, with a dish underneath to catch any drips. Leave to dry for 1 hour.
Makes 12-18
For the syrup
1 lb/450 g (2 ½ cups) caster or granulated sugar
½ pint/300 ml (1 ¼ cups) water
2 inch/5 cm cinnamon stick or 1 piece fresh ginger, well bruised
½ teaspoon grated lemon rind
2 teaspoons lemon juice
For the cake
10 oz/300 g (2 ½ cups) self-raising flour sifted with 1 level teaspoon baking powder or plain (all-purpose) flour sifted with 3 level teaspoons baking powder
a pinch of salt
1 ½ oz/40 g (3 tbsp) butter or margarine
1 tablespoon (1 ¼ tbsp) caster (granulated) sugar
1 egg, beaten water to bind oil for frying
South Africa grows an abundance of fruit, and the recipe that follows makes use of fresh peaches. When they are out of season, use canned fruit, well drained. Van der Hum liqueur is very popular in South Africa and contains, among other things, brandy, rum, spices and orange blossom.
Grease a baking (cookie) sheet or tray. Heat the oven to 300F/150C/Gas Mark 2.
Cream the butter and sugar until soft. Beat in the egg yolk and fold in the ground almonds and flour. Knead well and press or roll into a neat 9 inch/23 cm round on the prepared baking (cookie) sheet or tray. Prick the shortbread neatly all over with a fine skewer and bake for 20-25 minutes, or until it starts to become firm. Remove from the oven. Reduce the temperature to 275F/140C/Gas Mark 1, then prepare the meringue.
To make the meringue, whisk the egg white until stiff and gradually beat in the sugar. Spoon or pipe a narrow border or rosettes of meringue around the edge of the shortbread. Cook for 30 minutes then leave to cool. Transfer the shortbread to a serving plate.
Skin and halve the peaches and sprinkle with the brandy, rum or liqueur and the sugar. Carefully spread the shortbread with the jam. Whip the cream and spread it over the jam. Top with the peaches, rounded side uppermost. The peaches should be prepared at the last minute.
Serves 8
For the shortbread base
4 oz/110 g (½ cup) butter
3 oz/75 g (⅜ cup) caster (granulated) sugar
1 egg yolk
1 oz/25 g (¼ cup) ground almonds
4 oz/110 g (1 cup) plain (all-purpose) flour
For the meringue
1 egg white
2 oz/50 g (¼ cup) caster (granulated) sugar
For the filling
4 ripe peaches
1 tablespoon (1 ¼ tbsp) brandy, rum or Van der Hum liqueur
1 tablespoon (1 ¼ tbsp) caster (granulated) sugar
2 tablespoons (2 ½ tbsp) peach or apricot jam (jelly)
¼ pint/150 ml (⅔ cup) double (heavy) cream
Cranberries, which figure in many American recipes, may well have been known originally as ‘crane berries’, since cranes showed a distinct liking for them. The dark red berries have a distinctive bloom and a sharp flavour. If using frozen cranberries, chop them before they are completely thawed, or they will be too soft.
Line a 2-2 ½ lb/900 g-1.2 kg loaf tin (pan) with well-greased greaseproof (wax) paper. This is very important, since this mixture is inclined to stick to the tin. Heat the oven to 325F/160C/Gas Mark 3.
Sift the flour, baking powder, bicarbonate of soda and salt together. Add the sugar, the chopped cranberries and the rest of the ingredients. Combine thoroughly, then spoon the mixture into the prepared tin.
Bake for 1 hour and 5 minutes, or until firm to the touch. Cool for 10 minutes in the tin, then carefully turn out on to a wire tray. Remove the paper while the loaf is just warm. If it shows signs of sticking to the loaf, brush with a little cold water.
Make this loaf a day before it is required, since it is very crumbly when fresh.
Makes 1 loaf
8 oz/225 g (2 cups) plain (all-purpose) flour
1 ½ teaspoons baking powder
½ teaspoon bicarbonate of soda (baking soda)
a pinch of salt
6 oz/175 g (¾ cup) caster (granulated) sugar
4 oz/100 g (1 cup) raw cranberries, roughly chopped
2 teaspoons grated orange rind
6 fl oz/175 ml (¾ cup) orange juice
1½ oz/40 g (3 tbsp) butter or margarine, melted
1 egg
2 oz/50 g (⅓ cup) seedless raisins
2 oz/50 g (½ cup) pecan nuts or walnuts, coarsely chopped
In this mocha version of Devil’s Food Cake the blend of coffee and chocolate gives it a sophisticated flavour.
Break the chocolate into pieces and place in a bowl. Add the coffee and set the bowl over hot water until the chocolate melts or use the microwave cooker. Allow to cool.
Line the base of two 9 inch/23 cm sandwich tins (layer pans) with greased greaseproof (wax) paper. Grease the sides of the tins well. Heat the oven to 350F/180C/Gas Mark 4.
Cream the butter or margarine with the sugar and vanilla essence. Separate the eggs and beat the yolks into the creamed mixture. Sift the flour, or flour and baking powder, with the bicarbonate of soda. Blend into the mixture, together with the chocolate-flavoured coffee, and add the yoghurt, or soured cream or milk. Mix thoroughly.
Whisk the egg whites until just stiff then fold into the soft batter. Spoon the mixture into the prepared tins. Bake for 25 minutes or until firm to the touch. Cool in the tins for 2 or 3 minutes then turn out on to a wire tray to cool completely.
Make up the white frosting and use half to sandwich the 2 layers together. Coat the top and sides of the cake with the remainder. Place the chocolate in a bowl set over hot water to melt. Cool slightly and, using a teaspoon, trickle the chocolate spiral fashion over the top of the cake.
Serves 6-8
3 oz/85 g (3 squares) plain (semi-sweet) chocolate
4 fl oz/120 ml (½ cup) strong hot coffee
3 oz/85 g (⅜ cup) butter or margarine
8 oz/225 g (1 cup) caster (granulated) sugar
½ teaspoon vanilla essence (extract)
3 eggs
8 oz/225 g (2 cups) self-raising flour or plain (all-purpose) flour sifted with 2 teaspoons baking powder
½ teaspoon bicarbonate of soda (baking soda)
4 fl oz/120 ml (½ cup) yoghurt or soured cream or fresh milk plus ½ teaspoon cream of tartar
To decorate
Frosting made with 12 oz/350 g (1 ½ cups) sugar (see page 130)
2 oz/50 g (2 squares) plain (semi-sweet) chocolate
This cake was created by an American belle and inspired the title of a book by Owen Wister, published in 1906. Since that time it has become one of the best-known American cakes. The recipes vary, but all are based on egg whites.
Line the base of three 9 inch/23 cm sandwich tins (layer pans) with greased greaseproof (wax) paper; grease and flour the sides. Heat the oven to 375F/190C/Gas Mark 5. If your oven is inclined to be on the fierce side, heat to 350F/180C/Gas Mark 4.
Sift the flour, baking powder and salt together twice. Cream the fat with half the sugar and vanilla essence until soft and light. Beat a little milk into the mixture, then add a little flour. Continue in this way until all the milk and flour are blended with the creamed mixture.
Whisk the egg whites in another bowl until stiff, but not overdry. Fold in the remaining sugar. Take about a third of the egg whites and beat into the creamed mixture to give it a softer texture. Fold in the remaining egg whites gently, but thoroughly.
Divide the mixture between the tins. Bake for 20 minutes at the higher setting, or 25 at the lower one, or until firm to a gentle touch. Cool for 5 minutes in the tins then turn out carefully on to a wire tray. Remove the lining paper and leave to become quite cold.
To make the frosting, put the sugar, water and syrup into a heavy saucepan. Stir over a low heat until the sugar dissolves. Cover the pan and boil steadily for 3 minutes (this prevents the mixture crystallizing). Remove the lid and boil steadily until the mixture reaches 238-240F/114-115C on a sugar thermometer or forms a soft ball when tested in cold water. While the syrup is boiling, whisk the egg whites until stiff. Pour the hot syrup in a steady stream over the egg whites, beating vigorously until the mixture thickens. Add the vanilla essence. Blend just under half the frosting with the filling ingredients and use to sandwich the layers together. Coat the top and sides of the cake with the remaining frosting.
Serves 8-10
12 oz/350 g (3 cups) self-raising flour sifted with 3 level teaspoons baking powder or plain (all-purpose) flour sifted with 6 level teaspoons baking powder
a pinch of salt
6 oz/175 g (¾ cup) white cooking fat (shortening)
12 oz/350 g (1 ½ cups) caster (granulated) sugar
½ teaspoon vanilla essence (extract)
8 fl oz/225 ml (1 cup) milk or milk and water
6 egg whites
For the frosting
12 oz/350 g (1 ½ cups) caster or granulated sugar
4 fl oz/110 ml (½ cup) water
scant 1 tablespoon (1 tbsp) golden (light corn) syrup
2 egg whites
½ teaspoon vanilla essence (extract)
The basic cake is known as a white, a snow or even a silver cake: the white fat keeps it light in colour, but butter could be used instead.
The nuts and fruits can be soaked in brandy overnight before blending with the filling.
In the frosting you can omit the golden syrup and add a pinch of cream of tartar to the mixture when the syrup is poured on to the egg whites.
Lord Baltimore Cake. Use the recipe for Lady Baltimore Cake, but substitute 6 egg yolks for the 6 egg whites. Omit the golden syrup in the frosting and substitute 2 tablespoons (2½ tbsp) lemon juice for 2 tablespoons (2½ tbsp) of the water. When the frosting has stiffened blend just under half with 2 tablespoons (2½ tbsp) chopped maraschino cherries, 3 oz/75 g (½ cup) blanched and lightly toasted chopped almonds, and 3 oz/75 g (1 cup) browned desiccated (shredded) coconut. Use the remaining frosting to coat the cake.
For the filling
2 oz/50 g (½ cup) almonds, blanched and chopped
3 oz/75 g (¾ cup) pecan nuts or walnuts, chopped
3 oz/75 g (½ cup) seedless raisins
2 fresh or dried figs, finely diced
Americans love cheesecake, and the refreshing pineapple and lemon flavour of this one makes it good enough to serve as a dessert.
Grease a 9 inch/23 cm springform tin (pan) or cake tin (pan) with a loose base. Heat the oven to 300F/150C/Gas Mark 2.
Combine the biscuit crumbs evenly with the butter and sugar. Press into the bottom of the tin. Drain and chop the pineapple, reserving 3 rings for decoration. Thoroughly blend together the cheese, butter, sugar and lemon rind. Separate the eggs. Add the yolks to the cheese mixture and fold in the cornflour. Add the lemon juice, chopped pineapple and cream. Mix well. Whisk the egg whites and fold them gently into the mixture.
Spoon the filling into the tin. Bake for 1¼ hours or until just firm. Turn off the heat and cool the cheesecake in the oven with the door ajar. This prevents the top wrinkling.
For the glaze, blend the lemon juice, pineapple syrup and arrowroot. Pour into a saucepan set over a moderate heat. Stir until thickened, then leave to cool. Cut the reserved pineapple rings in neat portions and arrange on the cheesecake. Brush the top with the glaze and decorate with cream.
Serves 6-8
For the base
6 oz/175 g (1 ½ cups) digestive biscuits (Graham crackers), crushed
2 oz/50 g (¼ cup) butter, melted
1 oz/25 g (2 tbsp) caster (granulated) sugar
For the topping
one 1 lb/453 g can pineapple rings in syrup
1 lb/450 g (2 cups) cream or curd cheese
2 oz/50 g (¼ cup) butter
2 oz/50 g (¼ cup) caster (granulated) sugar
1 teaspoon finely grated lemon rind
3 eggs
1 oz/25 g (scant ¼ cup) cornflour (cornstarch)
1 tablespoon (1 ¼ tbsp) lemon juice
3 tablespoons (4 tbsp) double (heavy) cream
For the glaze and decoration
1 tablespoon (1 ¼ tbsp) lemon juice
¼ pint/150 ml (⅔ cup) pineapple syrup
1 ½ level teaspoons arrowroot whipped cream
These American cookies, which might well be called Refrigerator Cookies in these modern days, are given their name because the dough is chilled before cutting.
Cream the butter or margarine and vanilla sugar, or sugar and vanilla essence. Add the flour and mix well. Form the dough into a neat roll. If it is too soft, wrap and chill for a short time before shaping. Wrap the roll and leave in the refrigerator until firm enough to slice. Meanwhile, heat the oven to 325F/160C/Gas Mark 3.
Unwrap the biscuit dough and cut it into thin slices with a sharp knife. Place the slices on ungreased baking (cookie) sheets or trays and bake for 12-15 minutes. Cool on a wire tray. When completely cold, store in an airtight tin.
To Make a Change
Chocolate Cookies. Substitute 1 oz/25 g (¼ cup) chocolate powder for the same weight of flour. When the cookies are cold, top with melted chocolate.
Makes 20-30
6 oz/175 g (¾ cup) butter or margarine
4 oz/110 g (½ cup) vanilla sugar or caster (granulated) sugar plus ½ teaspoon vanilla essence (extract)
8 oz/225 g (2 cups) plain (all-purpose) flour
Come, little cottage girl, you seem
To want my cup of tea;
And will you take a little cream?
Now tell the truth to me.
Barry Pain (1864-1928)