Some Favourite Recipes of the Cornish Association of NSW
Cornish Ginger Fairings
(Originally made as a special fair day treat in Cornwall)
Ingredients: 2 cups S.R. flour, 1 cup sugar, 3 tablespoons golden syrup, 125g margarine, 1 level teaspoon bi-carb, 3 heaped teaspoons ginger, 1 egg.
Instructions: Melt syrup & margarine. Sift together flour, sugar, bi-carb & ginger. Beat egg & add to slightly cooled syrup mixture. Stir in the dry sifted ingredients. Roll into small balls, flatten top, place on greased trays. Bake 10-15 mins at 180 C or 350 F. Can make up to 60 depending on size of ball.
(Made to feed the tin & copper miners their crowst or lunch.)
Ingredients: 1lb plain flour, pinch salt, 5 ozs Margarine/Butter, 5 ozs Lard, cold water, raw finely diced steak (chuck or similar), sliced Swede turnip, diced Onion or Leek, sliced Potato, seasoning to taste. Egg. Parsley.
Instructions: Rub Lard into the flour and salt to resemble fine breadcrumbs, mix to a dough with enough cold water. Roll into a rectangle and dot the top 2/3 pastry with marg., fold up bottom 1/3 and top 1/3 down. Turn pastry so that the open end is nearest to you and repeat the process until all Lard is used. Chill pastry in refrigerator for 1 hour. This should be enough pastry to make 1 dozen small pasties.
Roll pastry out into 12 circles using a small plate to size. Place a small amount of raw sliced Potato in the centre of the pastry. Add a small amount of raw diced steak, sliced Swede, diced onion, also on pastry. Season to taste, add some chopped parsley and a nob of Marg. Seal edges by crimping securely, brush top with beaten egg, make a small slit in the top and bake at 450 F for 15 mins, in the top of a pre-heated oven. Lower oven to 325 F and put on lower shelf. Cook for a further 25-30 mins.
Make raw short pastry cases in patty tins. Put a spoonful of jam in each case, and cover with the following mixture:
4 oz ground almonds, capful of almond essence, 2 oz margarine, 2 tablespoons of castor sugar, 1 egg.
Mix all together, spread over jam, making sure mixture reaches the edge of the pastry cases. Decorate with strips of pastry if desired.
Bake 10-15 mins at 370*F or 190*C or until lightly browned.
Everyday Saffron Cake
Recipe (pre-metric so please convert)
3lb plain flour, 1lb Lard & Margarine (mixed), 6oz sugar, 1 1/2 lb dried fruit, 4-6oz candied mixed peel, 1 teaspoon salt, 1 dram good saffron, 1oz yeast, warm milk and water to mix.
1. Cut Saffron into small pieces with scissors
2. Place in basin and cover with boiling water
3. Leave overnight to steep
4. Rub Lard/Marg into flour and salt.
5. Add sugar and fruit
6. Cream yeast with a little sugar. Thin with tepid water, and scatter a little flour on top. Leave in warm place until frothy.
7. Using hand, mix saffron, yeast, and enough tepid milk & water with dry ingredients to make soft dough. Knead well.
8. Cover with greased paper and a clean cloth and leave in a warm place until doubled in size.
9. Turn onto floured board and knead till the fruit starts popping out.
10. Shape into cakes, loaves, or buns. Then put into well greased tin/s. Buns are usually put on a greased baking sheet.
11. Put into a warm place to 'plum up'.
12. Bake -
Buns: 440 F 15-20 mins
Cakes: 425 F 15 mins then 30 mins at 400 F.
Cakes or loaves need 40-50 mins at these temps but should sound hollow if tapped on base, though the crust will be soft.
We get our Saffron from:
Address: 10 Frances Street, Truro, Cornwall TR1 3DN
Tel: (0011 44) 1872 27.2106
Fax: (0011 44) 1872 26.1994
Incidentally, as at Sept 2001, a 0.9g pack of saffron costs £1.40 and a 1.8g pack £2.80. They have no plans to increase this, and postage is charged on top at actual cost.