Cornish recipes

I dearly luv a pasty,
a 'ot 'n' leaky wun
Weth taties, mayt 'n' turmit
Purs'ly 'n' honyun

Un crus be made with su't
"N' shaped like 'alf a moon,
Weth crinkly h'edges, freshly baked
"E' always gone too soon!"

My Great Great Grandma Maria's
Cornish Christmas Puddon

3 cups plain flour
1 cup bread crumbs
3 teaspoons baking powder
1 teaspoon bicarbonate soda
1 1/2 teaspoon's spice
1/4 lb ground almons
1/2 lb butchers suet
1 1/2 cups sugar
1 cup currants
1 cup sultannas
1 cup rasins
1 cup dates
1 lemon peel
juice of lemon
2 eggs milk
wine class of port wine
put in egg and milk
Have the water boling
then puts the puddon in
and boil for 4 1/2 or
7 1/2 hours (hard to read)
Keep the kettle boling
and it bol down put some
water in out of the< br> boiling kettle.
Tip it in by the side,
not on the of the puddon

My Great Grandma Allen's
Cornish Yeast Buns

1 level teaspoon of salt
2 oz of sugar
1 lb plain flour
Mix all together by rubbing in.
Add 4 oz of currants and
1 oz yeast to it and
knead all together with
1/4 pint of warm milk
add more milk if needed
Let it rise to twice it's size
them make little sound buns
let it rise again
Bake for 20 - 25 minutes in a medium oven.

Grandma Allen's Scones

8 oz of S.R. flour
3oz of butter
3 oz of sugar
Rub dry ingredients together
then mix with little milk and egg
roll out and cut in 2" depth
bake in medium oven for 15 minutes

Grandma Allen's Queen Cakes

7 oz S R flour
3 oz of butter
1 egg
3 oz sugar
2 oz currants
Beat together butter and sugar until light
and fluffy, then add egg and beat with the
flour until light texture. Add a little milk
if needed and flavoring, like vanilla
almond or orange. Bake in medium oven for
15 to 20 minutes

Cousin Loveday's
Puff Pastry (Rough)

8 oz flour
4 oz butter
1 oz lard
pinch of salt
water to mix, DO NOT mix too much
Roll out lard into dough

Filling, saucepan mix
2 oz butter
2 oz powder sugar
4 oz currants
2 oz mixed peel
1/2 teaspoon spice

Cornish Clotted Cream

Choose a wide, shallow earthenware pan.
Strain very fresh milk into this
leave to stand,overnight in summer
or for 24 hours in cold weather.
Then slowly, & without simmering,
raise the temperature of the milk
over a low heat until a solid ring
starts to form around the edge.
Without shaking the pan, very carefully
remove it from the heat and leave overnight,
or a little longer,in a cool place.
The thick crust of cream can then be
skimmed off the surface
with a large spoon or a fish-slice.

(from "Cornish Recipes:
Old and New" by Ann Pascoe,
Tor Mark Press,
Penryn, Cornwall ISBN 0 85025 304 7)

Saffron Cake

A traditional Cornish recipe.
Saffron colours the cake bright yellow,
and gives it its distinctive flavour.
Saffron comes from the autumn-flowering
crocus sativus and is expensive to buy
- the saffron is the stigmata of the crocus,
and over 4000 blooms are required
to give one ounce of saffron.


a little boiling water
a pinch of saffron
2 lbs flour
1 lb butter
2 oz candied peel
pinch of salt
4 oz sugar
1 lb currants
1 oz yeast
warm milk

Cut up saffron, soak overnight in boiling water,
Rub the butter in the flour, add the salt, sugar,
finely chopped peel and the currants.
Warm a little milk, pour it over the yeast
and one teaspoonful of sugar in a basin.
When the yeast rises, pour it into a well
in the centre of the flour.
Cover it with a sprinkling of the flour,
and when the yeast rises through this flour
and breaks it, mix by hand into a dough,
adding milk as needed, and the saffron water.
Leave in a warm place to rise for a while.
Bake in a cake tin for about 1 hour at 350F.

Links to More
Cornish Recipes

Yvonne's recipe page