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Moreen Burns' Lubbly Jubbly Pasty Recipe


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OLD CORNISH POEM
'Mawther, what 'a got fer denner?
Stewed Tates an' Barley Cover?
Pigeon-pie as tough as leather?
I waan't haben! Giben Faather!'
ANON



CAQ's Most 'ansom Cornish Recipes

With the exception of the first one, which is the recipe for those great pasties my mother made most Saturdays when I was growing up, all these recipes were published in the CAQ newsletter Newodhow Kernewek. Thanks to all who contributed them.

List of Contents

  1. Ma Treloar's Cornish Pasties
  2. Cornish Hevva Cake
  3. Mrs Bray's Apple Cake
  4. Easter cakes
  5. Cornish Clotted Cream
  6. Port Navas Oyster Soup
  7. Cornish Splits (Splytys Kernewek)
  8. (Not) Cornish Christmas Cake

Ma Treloar's Cornish Pasties

Here's the not-so-secret Treloar family recipe for Cornish pasties. The preparation takes some time, but it's worth the effort!

Pastry

  • 200 g plain flour
  • 1/4 teaspoon salt
  • 50 g lard or margarine (50:50 mixture of each is best)

Rub fat into the flour and salt, then add enough cold water to make a not-too-sticky dough. Roll out on a floured surface to a round the size of a large dinner plate (or larger to feed hungry tin miners).

Filling

  • 1 medium onion sliced
  • 1 or 2 potatoes, cut into 1 cm cubes (replace some of this with swede and turnip, if you can find them)
  • 150 g to 200 g of steak, cut into cubes
  • Salt and pepper to taste

Method

  1. On one half of the pastry round, place layers of potatoes (and swede or turnip), onions, steak. Salt and pepper each layer. Place a piece of fat trimmed from the steak on the top.
  2. Dampen the edges of the pastry with a little water, bring top half over the bottom, seal the edges together, and fold the edges up. DO NOT put a hole in the top of the pastry.
  3. Put on a baking tray in a hot oven (425°F/220°C) for 20 minutes, then reduce heat to 350°F/180°C for 45 minutes. Test with a sharp knife, and leave for a further 15 minutes, if necessary.

Eat as-is or with steak sauce or malt vinegar, if you prefer. Close your eyes and you'll swear you hear the seagulls calling...

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Cornish Hevva Cake

(Traditional recipe from Moreen Burns' aunt, Edna Doble of Connor Downs)

Ingredients

  • 454 gm (1 lb) plain flour
  • 114 gm (4 oz) lard
  • 114 gm (4 oz) butter
  • 170 gm (6 oz) sugar
  • 340 gm (12 oz) sultanas
  • 150 ml (¼ pint) milk
  • a pinch of salt
  • 1 egg (beaten)

Method

Rub the salt and the lard into the flour until it looks like breadcrumbs. Add the sugar and the sultanas and mix well. Add the milk and mix with a knife into a firm dough. Place on a floured board and roll into a long strip. Take 6Ogm (2 oz) butter and dot the strip two thirds of the way down. Fold the strip one third down and then one third up. Repeat the folding and rolling three times, and on the third time fold the strip out to fit your baking tray. Mark strip into squares and glaze with beaten egg. Bake in oven at C180-200° for about 30 minues.


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Mrs Bray's Apple Cake

from Wadebridge

  • 6 oz self-raising flour
  • 3 oz margarine
  • 3 oz sultanas
  • Pinch of salt
  • 3 oz caster sugar
  • 2 eggs
  • 1 cooking apple
  • 1 teaspoon granulated sugar
  • ½ teaspoon ground cinnamon

Method

Set oven to 400°F or Mark 6. Grease an 8-inch sponge tin. Put the flour and salt into a mixing bowl and rub in the fat. Add the sultanas and the caster sugar. Mix together with the beaten eggs and put into the sponge tin. Core and peel the apple and slice it over the cake mixture. Sprinkle the ground cinnamon and granulated sugar over the top. Bake for 30 minutes and serve hot or cold with clotted cream.
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Easter Cakes

  • 3 oz butter
  • 3 oz caster sugar
  • 6 oz plain flour
  • 2 oz currants
  • 1 egg
  • pinch of ground cinnamon

Method

Set oven to 375°F or Mark 5. Beat the butter to a cream then mix in the sugar, cinnamon, flour and the currants.
Mix to a still paste with the beaten egg.
Roll out thinly on a floured board. Cut into rounds with a tmubler or cutter. Sprinke with sugar and bake on a greased tray for about 10 minutes.
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Cornish Clotted Cream

Ingredients

2 pints of very fresh, full-cream milk (preferably Jersey)

Method

Pour the milk into a wide-topped basin and stand for a while, preferably up to 8 hours in the refrigerator, to allow the cream to rise to the top. Stand the basin in a shallow pan of water and bring slowly to the boil. Continue simmering as slowly as possible for 2 or 3 hours, until the cream has formed a rich, bubbly crust. Allow to cool and then stand for several hours, preferably in the refrigerator. Finally skim off the clotted cream into a dish and serve with desserts.


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Port Navas Oyster Soup

Ingredients

  • 2 dozen oysters
  • ½ pint (280 ml) single cream
  • 4 oz (110 gm) unsalted butter
  • 2 oz (50 gm) plain flour
  • 2 egg yolks
  • Juice of 1 lemon
  • 2 pints (1140 ml) fish stock
  • Salt and ground white pepper to taste
  • Cayenne pepper

Method

Prepare the fish stock by boiling fish and fish bones in water for ½ hour. Melt the butter in a heavy-bottomed pan. When melted, stir in the flour, add the strained fish stock then bring to the boil stirring all the time. Add most of the cream (retaining a little to mix with the egg yolks) plus the juice from the oysters. Season to taste.
Bring back to the boil, then strain into a tureen and just before serving add the oysters and the egg yolks which have been whipped with the remaining cream. Stir vigorously. Decorate the top with a dash of cayenne pepper.
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Cornish Splits (Splytys Kernewek)

Ingredients

  • 1 1/2 (680 gm) flour
  • 4 oz (110 gm) butter
  • 1 oz (25 gm) lard
  • 1 oz (25 gm) yeast
  • 1/2 teaspoon sugar
  • 1/4 pint (140 ml) warm water
  • 1/4 pint (140 ml) milk
  • Cream
  • Jam

Method

Put yeast, sugar and 1 teaspoon flour in a basin, pour on the warm water, mix well and leave in a warm place for 15 minutes.
Sieve the flour into a large basin and leave in a warm place. Heat the milk gently, add the lard and butter, leave to melt. Make a well in the middle of the flour and gradually pour in the yeast, water and the warmed milk, butter and lard, mixing all into a soft dough. Leave in a warm place for 1 1/2 hours to rise.
Knead for 4 minutes, roll out 1/2 in (12 mm) thick. Cut in pieces and form into small balls about the size and shape of a tangerine or small rissole.
Bake in a moderate oven for 20 to 30 minutes until golden brown. Serve cold, split in half, filled with cornish clotted cream and jam.
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(Not) Cornish Christmas Cake

Last and definitely least.

(Don't try this at home, kids!)

Ingredients

  • 1 cup butter
  • 1 cup sugar
  • 4 large eggs
  • 1 cup dried fruit
  • Lemon juice
  • Nuts
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup brown sugar
  • 1 - 2 quarts whisky

Method

Before you start, sample the whisky to check for quality. Good, isn't it? Now go ahead.
Select a large mixing bowl, measuring cup, etc. Check the whisky again, as it must be just right. To be sure it is of the highest quality, pour a level cup into a glass and drink as fast as you can. Repeat.
With an electric mixer beat 1 cup of butter in the large fluffy bowl. Add 1 teaspoon of thugar and beat again. Meanwhile, make sure the whisky is of the finest quality. Cry another tup. Open the second quart if necessary.
Add 2 arge leggs. 2 cups fried druit and beat `til high. If druit gets stuck in beaters, just pry it loose with a drewscriver. Sample the whisky again, checking for tonscisticity.
Next sift 3 cups of salt or anything, it really doesn't matter. Sample the whisky. Sift 1 pint of Lemon Juice. Fold in chopped Butter and strained nuts. Add 1 babblespoon of brown sugar, or whatever colour you can find and wix mell.
Grease the oven nnd turn cake pan to 350 gredees. Now pour the whole mess into the oven ande ake. Check the whisky again and bo to ged.
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