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In memory of Granny Betty

Growing up as one of Granny Betty’s six grandchildren was nothing short of amazing. Granny Betty was in all senses of the word, a ‘super-gran’. She was bionic – we had run to keep up with her when we went ‘up the road’ to ‘Bowyers’ corner shop. She even had special powers – being able tell the time at any point of the day without a watch and she knew the names of seemingly every person we passed in the street.

She had her own unique methods of entertainment: balloon tennis across the coffee table, jumping over the washing line, standing on ‘Horlicks Bridge’ waiting for a train to rumble underneath whilst you tried to keep your eyes open. At Granny Betty’s house, everything was fun, even going to bed. At Gran’s you got ‘supper’, hot water bottles and so many bed sheets you couldn’t move once you were under them, what’s not to like?

Granny Betty loved to cook and despite, perhaps because, having grown up during the depression and having fed a growing family during WWII rationing there was always cake! Cake, pie, pudding, jelly, cream, custard, jams and chutneys. You could drop in on any day and there would be a choice, something just to keep you going and something to take home! Whatever the event Granny Betty would arrive with an apple tart or a box of welshcakes, some eccles cakes or perhaps some custard slices if it was someone’s birthday. Her reputation spread far beyond the family and friends of friends would ask if Granny Betty had been baking.

Much of what she cooked she did from memory but she did write down some of her favourites. This blog contains some of those favourite recipes and others similar to her no nonsense style of good value home cooking.

Sunday, 17 March 2013

BARA BRITH


This traditional Welsh tea bread was always popular, Bara Brith is Welsh for 'speckled bread'.  They say it keeps quite well but I don't remember it ever hanging around for long.

INGREDIENTS
2 cups mixed dried fruit
2 cups brown sugar
2 cups boiling water
1 teaspoon bicarbonate of soda
1 teaspoon mixed spice
2 eggs
1 lb self raising flour

METHOD
1. Put fruit, sugar, water, bicarb and spice into a bowl and leave to soak overnight
2. Next morning add flour and eggs.
3. Bake in a greased loaf tin in a ‘moderate oven’ (350–375 °F, 180–190 °C, Gas 4-5) for about 1 ¼ hours.

Cut into thick slices and butter generously to serve. 
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