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Page 12 |
Newsletter 99, Winter 2012 © Hampshire Mills Group |
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A Christmas Cake from the Recipe Book of
Mrs John Ellis at Headley Mill
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A Rich Fruit Cake
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John Silman
unearthed an old, typewritten booklet of recipes
recorded by the late Mrs John Ellis, mother of
Richard and Jason, when they were milling wholemeal
flour at Headley Mill. We thought it would be a
good idea to introduce this recipe to you as a
possibility for your Christmas Cake this year. Mrs
Ellis noted that “this cake is rich but economical,
and will keep well.” Although she tops the
ingredients list with ”Ellis’s 81% Flour” which is
no longer available, you are bound to find a very
acceptable alternative wholemeal flour produced at
one of our traditional Hampshire mills. The recipe
is just reproduced as Mrs Ellis wrote it.
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16oz (460 grams) |
Ellis’s 81% Flour |
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8oz (230 grams) |
margarine |
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8oz (230 grams) |
dark brown sugar |
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12-16oz
(292-460grams) |
mixed fruit:
sultanas, raisins and currants |
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1 tablespoon |
Golden Syrup |
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1 teaspoon |
mixed spice |
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2oz (56 grams) |
cut peel |
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2oz (56 grams) |
glacé
cherries (optional) |
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2 teaspoons |
baking powder |
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2 eggs and a little
milk and water, about ¼ pint. |
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Method
This cake can be made
in the usual way, by rubbing in the margarine with
the flour, but, it is very good if made as follows:
Put in a heavy
saucepan to heat slowly:-
Margarine, syrup and
brown sugar; when sugar is dissolved add fruit.
Allow to cool while you line sides and bottom of a
large cake tin about 8” across. In a bowl put
flour, spices and baking powder. Beat eggs and add
milk and water. Add this to fat and fruit and stir
all into the flour. Turn into cake tin. Bake on a
lower shelf of oven for at least 2 ½ hours at Regulo
2 or Elect 325F. It is cooked when tested with a
skewer or knife coming out clean. Should feel firm
to the touch. Leave a while in the tin to cool.
This mix must be cooked slowly in a cool
oven. Can be cooking at the same time as you are
cooking a stew etc. |
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