- 1/2 dozen Apples
- 1/2 cupful Cornish clotted cream
- 1 tbsp Lemon juice
- 3 tbsps Castor sugar
- 2 tbsps Boddingtons strawberry jam (or any other flavour you fancy)
- Bake the apples until soft.
- Scoop out the insides and pass them through a sieve.
- Add the cornish clotted cream and lemon juice.
- Beat in the castor sugar.
- Serve chilled.
- Place the strawberry jam on top in the middle just before you serve.
Grandmothers Birthday Pudding
- 1 lb Flour
- 3 ozs chopped mixed peel
- 6 ozs Sultanas
- 6 ozs Currants
- 6 ozs Chopped Suet
- Good pinch salt
- Grating of nutmeg
- Mix all ingredients well together and make into a stiff paste with milk.
- Place into a scalded and floured cloth, and tie loosely, plunge in boiling water and boil for three hours.
- When cooked turn out onto an oven proof dish, cut a piece out of the top as large as a tea cup, place inside 4ozs of coarse brown sugar, one tea cup of Cornish cream.
- Put in oven for two minutes and serve piping hot.
- 1 lb Plain Flour
- 1/2 lb Echo Margarine (or half butter & half lard)
- 2 oz Caster Sugar
- 12 oz Mixed dried fruit
- Mix the flour and the fat until the consistency of breadcrumbs is obtained. It doesn't need to be too fine: a few lumps won't matter.
- Add the sugar and milk.
- Mix with water until the desired consistency is obtained. traditionally, this is a firm dough but if you like a gooier cake add a little more water.
- Transfer to a board, flatten and shape into a rough round about one inch thick.
- Brush the top with milk, sprinkle with sugar and score the top with a knife to create diamond shapes resembling the pattern of a net.
- Bake in the middle of the top oven of an Aga - or at 190C in an electric oven - for about 10 minutes until golden.