Saffron Bun
A saffron
bun, in Swedish lussebulle or lussekatt, Norwegian "lussekatt" is a
rich yeast-leavened sweet bun that
is flavoured withsaffron and cinnamon or nutmeg and
contains currants. In Sweden and Norway no cinnamon or nutmeg
is used in the bun, andraisins are used instead of currants. The buns are baked
into many traditional shapes, of which the simplest is a reversed S-shape.
They
are traditionally eaten during Advent, and
especially on Saint Lucy's Day, December 13. In addition to
Sweden, they are also prepared and eaten in much the same way in Finland, above
all in Swedish-speaking areas and by Swedish-speaking Finns, as well as in Norway[1] and Denmark.[2]
In
England, the buns were traditionally baked on sycamore leaves
and dusted with powdered sugar. This "revel bun" from Cornwall is
baked for special occasions, such as anniversary feasts (revels), or the
dedication of a church. In the West of Cornwall large saffron buns are also
known as "tea treat buns" and are associated with Methodist Sunday
School outings or activities.
Most
commercially available saffron buns and cakes available in Cornwall today
contain food dyes that enhance the natural yellow provided by saffron. The very
high cost (it is the world's most expensive spice by weight[3]) makes the
inclusion of sufficient saffron to produce a rich colour an uneconomical
option.
The addition of food colouring in Cornish saffron buns was already
common by the end of the First World War when the scarcity of saffron forced
bakers to find other ways to colour their products. Larger versions of the
saffron bun baked in a loaf tin are known as saffron cake. The main ingredients
are plain flour, butter, yeast, caster sugar, currants and sultanas.
Aberdeen Rowies
A buttery,
also known as a roll, rowie, rollie, Aberdeen roll or Cookie is
a savoury Scottish bread roll (though
cookie is also a name for a cream bun).
They
are noted for flaky texture and buttery taste, similar to a flattened, round croissant,
with a very salty taste. They are often toasted with jam or butter, or just
with tea, although the high fat content (partly lard) makes them
extremely hot when toasted. Commercial producers use vegetable
oils instead of butter.[1][2]
As
the alternate name of Aberdeen roll suggests, butteries are a
speciality of Aberdeen but they are common throughout the Northeast
of Scotland.
Articles
in the Aberdeen Journal from early in the 19th century bemoan the increased use
of lard in place of butter in traditional "butter rolls"
White Soda Bread
Soda
bread (Serbian: česnica/чесница, Irish: arán
sóide, Scots: fardel) is a variety of quick bread traditionally
made in a variety of cuisines in which sodium bicarbonate (otherwise known as
baking soda) is used as a leavening
agent instead of the more commonyeast. The
ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk.
The buttermilk in the dough containslactic acid,
which reacts with the baking soda to form tiny bubbles of carbon
dioxide. Other ingredients can be added such as butter, egg, raisins or
nuts.
In Ireland, the
flour is typically made from soft wheat; so soda bread is best made with a cake
or pastry flour (made from soft wheat), which has lower levels of gluten than a
bread flour. In some recipes, the buttermilk is replaced by live yoghurt or
even stout. Bakers recommend the minimum amount of mixing of the ingredients
before baking; the dough should not be kneaded.
Various
forms of soda bread are popular throughout Ireland. Soda breads are made using
wholemeal, white flour, or both. In Ulster, the
wholemeal variety is usually known as wheaten bread and normally
sweetened, while the term "soda bread" is restricted to the white
savoury form. In the southern provinces of Ireland, the wholemeal variety is
usually known as brown bread and is almost identical to the Ulster
wheaten.
The
Soda farl or "Griddle cakes", "Griddle bread" (or "Soda farls" in
Ulster) take a more rounded shape and have a cross cut in the top to allow the
bread to expand. The griddle cake or farl is a more flattened type of bread. It
is cooked on a griddle allowing it to take a more flat shape and split
into four sections. The Soda Farl is one of the distinguishing elements of the Ulster Fry, where it is served alongsidepotato
bread, also in farl form.
Scotland
In Scotland,
varieties of soda breads and griddle sodas include bannocks and farls (from
fardel: Scots for a fourth), soda scones or soda farls using baking
powder or baking soda as a leavening agent giving them a light and airy
texture.[7][8][9]
Bannocks
are flat cakes of barley or oatmeal dough formed
into a round or oval shape, then cooked on a griddle (or girdle,
in the Scots). The most authentic versions are unleavened,
but from the early 19th century bannocks have been made using baking powder, or
a combination of baking soda and buttermilk or clabbered
milk.[7]
Before
the 19th century, bannocks were cooked on a bannock stane (Scots for stone), a
large, flat, rounded piece of sandstone, placed directly onto a fire, then used
as a cooking surface.[10] Several
varieties of bannock include Selkirk bannocks, beremeal bannocks, Michaelmas bannock, Yetholm bannock,
and Yule bannock.[7]
The
traditional soda farl is used in the Full Scottish breakfast along with the potato
scone (Scots: tattie scone).
Yorkshine Pudding
Yorkshire
Pudding, also known as batter pudding, is an English dish
made from batter and usually served with roast meat and gravy.
History
When wheat flour began
to come into common use for making cakes and puddings, cooks
in the north of England devised a means of making
use of the fat that dropped into the dripping pan to cook a batter pudding
while the meat roasted in the oven. In 1737 a recipe for 'a dripping pudding'
was published in The Whole Duty of a Woman:[1]
Make
a good batter as for pancakes; put in a hot toss-pan over the fire with a bit of
butter to fry the bottom a little then put the pan and butter under a shoulder
of mutton,
instead of a dripping pan, keeping frequently shaking it by the handle and it
will be light and savoury, and fit to take up when your mutton is enough; then
turn it in a dish and serve it hot.
Similar
instructions were published in 1747 in The Art
of Cookery made Plain and Easy by Hannah
Glasse under the title of 'Yorkshire pudding'. It was she who
re-invented and renamed the original version, called Dripping Pudding, which
had been cooked in England for centuries, although these puddings were much
flatter than the puffy versions known today.[2]
A
2008 ruling by the Royal Society of Chemistry has it
that "A Yorkshire pudding isn't a Yorkshire pudding if it is less than
four inches tall".[3]
The
Yorkshire pudding is a staple of the British Sunday lunch and
in some cases is eaten as a separate course prior to the main meat dish. This
was the traditional method of eating the pudding and is still common in parts
of Yorkshire today. Because the rich gravy from the roast meat drippings was
used up with the first course, the main meat and vegetable course was often
served with a parsley or white
sauce.
Traditionally,
though less so now, the Yorkshire Pudding could be served as a sweet, with
sugar or even with orange juice as a sauce.
It
is often claimed that the purpose of the dish was to provide a cheap way to
fill the diners, thus stretching a lesser amount of the more expensive
ingredients as the Yorkshire pudding was traditionally served first.[4]
Cooking Method
Yorkshire
pudding is cooked by pouring a batter made
from milk (or water), flour and eggs into oiled then preheated baking pans, ramekins or muffin tins (in
the case of Mini puddings). A basic formula uses 1/3 cup flour and 1/3 cup
liquid per egg.
Jam Roly-Poly
Jam
Roly-Poly, Dead Man's Arm or Dead Man's Leg is a
traditional British pudding probably invented in the early 19th century.[1] It
is a flat-rolled suet pudding, which is then spread with jam and rolled up,
similar to a Swiss roll, then steamed or baked. In days past,
Jam Roly-Poly was also known as shirt-sleeve pudding, because it was often
steamed and served in an old shirt-sleeve. Because of this, another nickname
for the pudding was dead-man's arm, or dead man's leg.
Jam
Roly-Poly features in Mrs Beeton's cookery book, as
Roly-Poly Jam Pudding. This pudding is one of a range of puddings that are now
considered part of the classic desserts of the mid 20th century British school
dinners. Much loved, as part of the nostalgia of growing up for some older
British adults, Jam Roly-Poly is considered alongside sticky toffee pudding and spotted
dick pudding as an essential part of their childhood diet
Treacle Sponge Pudding
A treacle
sponge pudding is a traditional British dessert dish
consisting of a steamed sponge cake with golden
syrup cooked on top of it, sometimes also poured over it and often
served with hot custard -wikipedia
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