Lofty Peak Recipes sought

[Meg]

Please be careful about copyright, littlemon. Let me extend a warm welcome to the forum.

Regards
Meg

[Catr10na]

Hi
I Would really appreciate any help in trying to find the recipe for the lofty peak fruit ginger bread. My mum used to make it years and years ago but have lost that page out of the recipe book and no other ginger bread is the same.
Kind regards
Cat

[morag]

Here it is Cat.

8oz plain flour
3oz cooking fat
2oz brown sugar
2 Tbs treacle
5oz milk
1 egg
1 level teaspoon each ofground ginger, cinnamon,mixed spice and baking soda
4oz sultanas

Moderate over (360f - regulo 4)
Well grease a loaf tin, 6" x4", 3 1/2" deep,put greaseproof paper on the bottom.
Sieve the flour,soda and spices together.
Melt sugar, fat and treacle and add to milk and egg, mix well, add the flour and spices and when partly mixed add the fruit. Mix thoroughly until the batter is smooth. Put in tin and bake slightly below the mid oven about 1 1/2 hours.

[Catr10na]

Hi Meg

Thanks so much for the recipe. Il bake it tomorrow (can't wait) My mum and I have been searching for that recipe for so long now. I'm going to make it for my mum as a surprise. Thank you so much. I would love the recipe for mock maroon tarts. You don't happen to know that also? Thanks again for the recipe. Il let you know how I get on.

Kind regards
Cat

[Catr10na]

Sorry Morag, just noticed predictive text has changed Morag to meg. My apologies.

[morag]

No problem Cat, we're all one big happy here! Nothing in Lofty peak for the macaroon? tarts but in my Women's rural institute book there's one for macaroon tartlets, doesn't say mock though. Here it is anyway.

4oz rich short crust pastry
roll out thin, cut in rounds and line 18 - 20 patty tin
Filling:
4oz ground almonds
4oz castor sugar
a little lemon juice
add enough whipped egg white to form a stiff paste
put a little raspberry jam in each pastry, half fill with mixture and bake in a moderate oven 20 mins or until golden brown.

[morag57]

Can anyone help me with a recipe for snowballs. Was originally in the Lofty Peak Book. My mother now 83 has decided she wants to make them, and I cannot find her recipe book.
Many thanks.

[morag]

Can anyone help me with a recipe for snowballs. Was originally in the Lofty Peak Book. My mother now 83 has decided she wants to make them, and I cannot find her recipe book.
Many thanks.

8 oz self raising flour
2 oz marg or cooking fat
2 oz caster sugar
1 egg
1/2 oz milk
pinch of salt

400f oven, lightly grease 2 baking trays
cream the fat sugar and salt, add the egg with a little flour and mix well.
Stir in the milk and the rest of the flour and mix to a fairly stiff dough.
Divide into about 24 portions and roll into balls
bake in middle oven 8 -10 min
When cool sandwich in pairs with raspberry jam, brush with glace icing and roll in coconut.

[BunnyHugger]

I've been scanning the recipe book onto my computer, it's seen better days and is a bit sorry looking. Much to my horror I am missing page 83/84. According to the Index that's the recipes for Beefsteak and Kidney Pudding (84), Toad-in-the-Hole (83) and Veal and Ham Pie (83). I would be most grateful if someone could post them. Cheers

[morag]

I'll try to post them today.

[morag]

Sorry for the delay, my computer was a bit moody, hope it stays with me this time!

Toad in the hole.
8 oz sausages or sausage, kidney and steak
4 oz plain flour
1 egg
1/2 pint milk
1/4 tsp salt
salt and pepper if reqd.

moderate oven, 425 regulo 7
Prick the sausages place in a pan of cold water, bring to a boil then remove skins. Cut sausages into pieces and put in a greased piedish and cover with batter. Bake near top of the oven 45 ins approx.

Batter.

sift flour and salt, put egg and half the milk in a basin, add the flour, mixwell to a smoothe batter, add the remaining milk gradually and whisk approx 5 mins
-------
Veal and ham pie
1lb fillet or shoulder veal
4 oz raw ham or bacon
1/2 tsp salt, 1/4 tsp pepper
1 tsp chopped parsley
little grated lemon rind
1 hard boiled egg
1 gill stock
1lb flaky pastry

moderate oven 430 regulo 7
mix all seasonings (not te lemon)and shell and slice the egg.
cut the veal and ham into small pieces, dip into seasoning and cook in a saucepan approx 1 1/2 hours, transfer to piedish add the egg and lemon rind. Ensure there is a fair amt of stock or water with the meat. Roll out the pastry to 1/2 inch thick. Moisten the edge of the dish and lay on a strip of pastry, moisten strip and place remain pastry on top
Trim, glaze with egg and decorate as desired. Cut a hole in middle of pastry.
Bake middle oven 40 mins.
---------
Beefsteak and kidney pudding

1lb stewing steak
1 sheep's kidney or 1/4 lb ox kidney
1 dessertspoonful plain flour
1tsp salt
1/4 tsp pepper
1 gill stock or water
suet pastry

grease a pudding basin, pudding cloth and string
Have enough boiling water ready to cover the basin
Wash the steak and cut into thin slices, wash and core the kidney and cut into small pieces
Mix flour and seasonings, dip steak in the seasonings place a piece of kidney on eac strip and roll up.
Roll out pastry to 1/2 inch thick, line the basin, trim the edges. Knead the trimmings and roll out to a round. place the meatin the basin add the stock, moisten the edges of the pastry, place round piece on top and press edges together. Cover with cloth leaving enough room for expansion and tie with string.
Place in the pan of boiling water and cook steadily 3 hours. Turn out onto a hot dish.

[JustNancy]

Recipe for Melting Moments from The Scottish Cookery Book by Elizabeth Craig

6 oz. butter
4-6 oz. caster sugar
2 beaten eggs
8 oz. cornflour
2 teaspoons baking powder
grated rind 1/2 lemon

Beat butter till creamy. Add sugar. Beat till fluffy. Add egg alternately with the cornflour and baking powder sifted together. If necessary, which may be if the eggs are small, stir in a little milk so as to have a fairly soft mixture. Stir in lemon rind or 1/2 teaspoon flavouring essence to taste. Half fill greased patty tins or use paper baking cases. Bake in a fairly hot oven, 425F., for 15-20 minutes. Yield: About 24.
To Vary: Substitute 2 oz. flour for 2 oz. of the cornflour. Sift with cornflour mixture. Use vanilla essence, and add about a tablespoon of milk to the batter.

Sultana Slab Cake from The Scottish Cookery Book
6 oz. butter
6 oz. caster sugar
grated rind of an orange
2 eggs
8 oz. cleaned sultanas
2 oz chopped glacé cherries
2 oz. chopped candied orange peel
12 oz. flour
3 teaspoons baking powder
1/4 teaspoon salt
about 3/4 cup milk

Grease a shallow cake tin, about 11 inches by 7, and line smoothly with greased paper. Cream fat, sugar and orange rind. Beat in eggs. Stir in fruit. Sift flour with baking powder and salt. Stir into fat mixture alternately with the milk. Turn into tin. Bake in a moderate oven 375F., for about 1 hour.