Tennis Cake

2oz of butter
2oz sugar 1 egg
4 oz Patent flour
½ oz chopped almonds
½ oz candied peel
2 oz currants or raisins
¼ cupful of milk
A  little vanilla essence.

Cream the butter and sugar together, add the egg gradually and then add the dry ingredients and  gradually add the milk.
Pour the mix into a 7” loose bottom cake tin and bake in the middle of the oven at 180°C/gas mark 4 for 35 mins.

Turn out onto a wire cooling rack and leave to cool before cutting into slices.

Sultana pudding

How some of these recipes ever turned out I’ll never know?
6 tablespoons of flour
4 tablespoons of suet
3 tablespoons of sugar
3 tablespoons of sultanas
½  teaspoonful of carbonate of soda

Boil one cupful of milk and pour over the soda, add all the other ingredients and mix well until the mixture resembles a thick batter.
Put into a large pudding basin.
In a large pan add 1 ½ litres of water and bring to a simmer.
Cover the top of the basin with greaseproof paper, put a saucer on top and tie up securely in a tea towel.

Place in the pan of simmering water, making sure that the water is no higher than halfway up the sides of the basin, and boil for 2 ½ to 3 hrs.
Remove the tea towel and the greaseproof paper, and run a knife carefully around the edges of the basin.
Turn out onto a plate and eat with lashings of custard.

Rice Cake

2oz ground rice
¼ lb flour
1 teaspoonful baking powder
4oz caster sugar
1egg beaten
¼ butter and lard mixed
Grated lemon rind

Put rice, flour and baking powder into a bowl and mix well.
Rub in the butter and lard, add sugar and lemon rind and make into a light dough with egg and milk. Beat well and bake in a greased tin for ¾ hr.
Cream the butter and the sugar together until pale and creamy.
Add the egg and fold in all the other ingredients.
Place into a loaf tin and bake in the middle of the oven at 170°C/fan 150°C
For 45mins/1hr
Leave to cool for 10mins before turning out onto a wire rack to cool completely.

Patent Flour

In certain recipe’s in this nostalgic little cookery book,  Patent Flour is used, and I wondered if this type of flour was what we know as Self-Raising flour? I don’t know!  I’ll have t do some research.  Below is Grandma Sarah’s recipe for Patent Flour.
2 ½  lb flour
1 ½ oz of Cream of tartar
½ oz of Carbonate soda.

Research shows that Patent Flour was a high- grade flour, selected from the purest streams in the flour mill and was free of impurities. It was mainly used in bread making for which it was most suitable but special varieties are needed for some confectionary purposes.
Patent flour is classified in five categories depending on the amount of straight flour it contains.
Extra Short or fancy patent flours are made from soft  wheats and are used for cakes.
Short Patent flour made from hard wheat is recommended for bread making,
 so  is medium patent flour, and it is up to the baker to decide which flour serves his or her purpose best.
Apparently there are many type of flours :
Straight flour
Cake flour.
Pastry flour.
All-purpose flour.
High gluten flour.  And many more,   all of them have specific uses, but personally I’ll just stick to the supermarket one I always use.

Short Bread Biscuits

1lb of flour
10 ozs of margarine
6  ozs of sugar
Pinch of salt
1 or 2 cherries.

Mix to a stiff dough, roll out ½ inch thick. Cut out into shapes

Cream together the sugar and the margarine, gradually add the flour and the fruit and form the mixture into a smooth ball.
Roll out to about 2” thick and  cut into shapes, place on a baking tray and cook for about 12 mins at 190 deg C. Or until pale brown. The biscuits will appear soft when you lift them from the baking tray, but will harden up when cool.


¼ lb flour
¾  lb Fine oatmeal
¼ lb brown sugar
¼ lb margarine

Pinch of salt

Good teaspoonful of Carbonate of soda dissolved in a little milk

7oz Black treacle

7 oz Syrup.

Mix all the dry ingredients together, melt the butter, syrup and treacle, add milk until sloppy ( I love this terminology), pour into 8” x 8”  baking tin and stand for ½ an hour before baking.

Bake at  275°F/140°C/gas mark 1 for 1 ½ hours.

Ginger Sponge

3 cups S.R. flour
1 cup of sugar
1 ½ heaped teaspoonfuls ginger
1 beaten egg
¼ lb margarine
A good cup of milk
2 tablespoons of black treacle or syrup.
½ teaspoonful of bicarb mixed with a little of the milk.

Rub in the flour, margarine,  bicarb, sugar and ginger with your fingers until the mixture resembles breadcrumbs,  add the beaten egg, milk, treacle  or syrup and combine all the ingredients together.
 Pour into a lined  8”x8” cake tin.
Bake in the middle of the oven at 180°C/gas mark 4 for 35 mins or until the sponge  golden brown and is springy to the touch.

Ginger Cake

½ lb Flour
6 oz margarine 2 teaspoonful of ginger
2 teaspoonful of pudding spice
8 dessert spoonfuls of sugar
2 eggs
Pinch of salt

Mix all the dry ingredients together in a bowl, beat up the egg and add a little milk.
Pour into a 2lb greased and lined loaf tin and bake for ¾ of an hour in a moderate oven.

I should imagine that would be 160°C/150°F/gas mark 3.

Date Cake

5 cupfuls of flour
1 ½  cupfuls of sugar
½ lb of butter
1 teaspoonful of carb soda (bicarbonate of soda)
8oz dates
4 oz walnuts
2 teaspoonful of baking powder
¼ pint boiling water
Milk to mix

Place butter, sugar, dates, and bicarbonate of soda and walnuts together in a bowl add the boiling water mix well and leave to cool a little. Add the beaten egg, flour and baking powder and mix well combining all the ingredients thoroughly.

Pour into a lined 2lb loaf tin, and bake in a medium oven at 160°C/150°fan/gas mark 3 for 1 ¼ to 1 ½ hrs.

 Leave the cake to cool for about 10 to 15mins and carefully turn out on to a wire tray.
Dredge with icing sugar and decorate with walnuts.

Christmas Cake

12oz  Plain Flour

8oz Butter

8oz Sugar

8oz Currants

8oz Raisins

4oz mixed candied  Peel

4oz Ground Almonds

1 tub Glacé cherries (6oz)

4 eggs

Juice of 1 lemon and orange

1 Table spoonful of Baking Powder

3 Table Spoonfuls of Brandy

 Mix all the ingredients together thoroughly in a large bowl.  Spoon the mixture into a lightly greased and lined, 8” round loose based caked tin and bake in a preheated oven at 180 °C/gas4/ fan oven 160 °C for 2/3 hrs.

To test the cake mixture is cooked, insert a fine skewer into the cake- if it comes out clean then the cake is ready. Cool in the tin then turn out and decorate to your liking.

Blackcurrant Jam

3lb Blackcurrants
1 Quart of water (2 pints)
4 ½  lbs of sugar.

Boil the fruit and water for 20mins add the sugar and boil for a further 15min.

First of all, sterilise the jam jars and the lids by placing them into a large pan, cover with water and boil them for about 10 mins. Remove them with tongs and drain onto a tea towel and leave to cool. Repeat this for all the jars you use for the following recipes.
Place two or three saucers into the freezer.
Wash the fruit, transfer the blackberries into a large pan, add 2 pints of water and boil gently for 20 mins, stirring from time to time.
Add the sugar and boil rapidly for a further 15min until setting point is reached, keep stirring the pan to avoid sticking or burning.
Test the setting point:  take one of the plates from the freezer take the jam off the heat and spoon a little on to the plate and leave to cool. If the jam is set, spoon into warm jam jars, cover and seal, label when cold.


Apricot Jam.

1lb apricots
Steep (soak ) in water for 24hrs
4 lb sugar.

Boil in the water they have been soaked in, and add the sugar.

In this recipe, there isn’t much information, but I’m assuming that the method is the same as for the Blackcurrant Jam but making sure that the apricots are stoned and halved first.

Damson Jam

6lb Damsons
6lb sugar
 1 gill (1pint) water.

Once again, Grandma Sarah didn’t bother with detailed methods in most recipes, this, I assume is because she made them so often she didn’t see the need but I would imagine that it’s the same or similar method as the other two jam recipe’s but once again make sure that all the stones from the damsons have been removed before it is spooned into the jars.