Food From Cornwall

Cornish food and drink guide


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Creamed apples

  • 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)
  1. Bake the apples until soft.
  2. Scoop out the insides and pass them through a sieve.
  3. Add the cornish clotted cream and lemon juice.
  4. Beat in the castor sugar.
  5. Serve chilled.
  6. 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
  1. Mix all ingredients well together and make into a stiff paste with milk.
  2. Place into a scalded and floured cloth, and tie loosely, plunge in boiling water and boil for three hours.
  3. 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.
  4. Put in oven for two minutes and serve piping hot.

Heavy Cake

  • 1 lb Plain Flour
  • 1/2 lb Echo Margarine (or half butter & half lard)
  • 2 oz Caster Sugar
  • 12 oz Mixed dried fruit
  1. 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.
  2. Add the sugar and milk.
  3. 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.
  4. Transfer to a board, flatten and shape into a rough round about one inch thick.
  5. 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.
  6. Bake in the middle of the top oven of an Aga - or at 190C in an electric oven - for about 10 minutes until golden.