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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

ECCLES CAKES

INGREDIENTS

Ready made puff pastry - 12oz (350g)
   
For the filling:   
2 ½ oz (65g) butter
2 ½ oz (65g) light brown sugar
2 ½ oz (65g) sultanas
2 ½ oz (65g) currants
2 tablespoon mixed candied peel, finely chopped
1 teaspoon freshly grated lemon rind 
¼ teaspoon mixed spice
   
Milk for brushing
Sugar for sprinkling

METHOD
1. Preheat oven to 220-230ºC/425-450ºF/Gas 7-8
2. On a lightly floured surface thinly roll out the pastry and cut out 10 rounds using a saucer.  Leave to rest; the rounds will shrink in size.
3. Cream together the butter and sugar, then add the other filling ingredients.  Mix well.
4. Spoon a little of the mixture on to each pastry round.
5. Brush the edges of the pastry with a little water, then draw up the edges into the centre and seal.
6. Turn the cakes over flattening slightly to shape into 3” (8cm) rounds.  Using the tip of a sharp knife, make 2-3 slits in the top of each cake.
7. Brush the cakes with a little milk, then sprinkle with sugar.
8. Place the cakes on an un-greased baking tray and bake in the centre of the pre-heated oven for 15 mins.  Reduce oven temperature to 180ºC/350ºF/Gas 4 and cook for a further 5 mins.

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