November 10, 2011 § Leave a comment
Perhaps the only good thing about having the kitchen redecorated is that we’re forced to get out of the house. When a glistening fresh coat of extra-slow drying oil-based eggshell arrived on the cupboard doors on Friday afternoon, we were forced to spend a weekend away. Fortunately, it all fell into place as there was a weekend of glorious high-pressure weather forecast for the North of England (remarkable for the first week in November) and my favourite youth hostel, the remote but cosy one up on the Honister Pass in the Lake District, had a family room available. So we packed the car, upped sticks and were rewarded with the most fantastic autumn weekend in and around the Borrowdale valley.
Saturday was spent on a circular lower level walk which, in addition to uplifting views and vibrant autumn colours, took in 4 different tearooms at Grange-in-Borrowdale, Watendlath, Rosthwaite, then back to Grange for a visit to its other tea establishment. Definitely my kind of walk.
I took the opportunity to stock-up on local products including this fantastic comb honey available from the Grange tearooms. According to the label, it comes from S. Edmondson of Troutdale, just down the road. It’s a dark, clear honey – from heather perhaps? and spread on my breakfast toast this morning I can confirm that the taste is divine – deeply fragrant, not too strong, and, odd as it may sound, I love the chewy crunch of the little bits of honeycomb wax.
I’ve now done a little reading round about the etiquette of whether or not to eat the wax in honeycomb. The consensus amongst the beekeeping community seems to be to go for it and eat the lot, honey, wax and all, so I now feel vindicated. There are some more delicate folk out there who prefer to chew then discreetly spit out – each to his own I suppose.
The village of Rosthwaite is home to Yew Tree Farm and its Flock-In tearoom which with its practical slate floors and generously sized cakes and mugs of tea, offers a warm welcome to walkers.
They make their own Borrowdale teabread here and sell whole loaves to take away as well as buttered slices to accompany your tea. I love teabreads of all kinds – quickly made, wholesome, and because there’s generally not much if indeed any fat in the cake mix itself, you can feel justified in enjoying a slice spread with lots of lovely butter.
Borrowdale teabread is a dark, moist slightly spicy loaf cake. Its colour comes both from the tea-soaked dried fruit it contains and the soft brown sugar used in the mix. I had a chat with Mrs Relph of Yew Tree Farm who was behind the counter that afternoon about the origins of Borrowdale teabread. Her view was that the dried fruits, spices and indeed tea in this teabread are a legacy of the overseas trade from the nearby port of Whitehaven. She mentioned that her recipe is made without the addition of fat so that it needs to be well-wrapped and stored in an airtight tin if it’s not to dry out if kept for any length of time. Not much chance of that in our family…
I’ve researched Borrowdale teabread recipes and have come up with my own version which I give below which combines the best bits of each recipe. I think the addition of a little melted butter which several recipe authors suggest will improve the keeping qualities of the cake.
I was then reminded of a treasured recipe for Borrowdale biscuits which I assume must originate in this same Lake District valley. Here’s the recipe given to me by my schoolfriend Helen Wright’s grandmother absolutely ages ago and kept in a file ever since:
These are the most moreish pale gold crunchy biscuits – like a superior Hob Nob for those familiar with the McVities product range. Going back to Helen’s house after school we’d be offered some of these with a cup of tea. I’m not proud to say I’d help myself to 6 or so more than the polite 2 offered when I thought nobody was looking…
I’ve tinkered with the original recipe just a little, substituting butter for margarine as I avoid margarine if I possibly can on grounds of flavour and odd as it may sound, health – all those lovely fat-soluble vitamins in butter from grazing cows can’t be all bad.
Most of the measurements in the original recipe are in “small teacups” so I’ve done my best to standardise the measures to give a consistent result.
I can’t wait to get back into my kitchen to start cooking once again rather than relying on baking memories, but in the meantime, it’s good to be outdoors burning off those cake and biscuit calories.
Recipe for Borrowdale teabread
Adapted from various sources including a Lakeland contributor to the Farmer’s Guardian, Carole Gregory’s little booklet “Favourite Lakeland Recipes”, Sizergh Barn’s online recipe (unusable as published as riddled with errors) and eating carefully the of Flock-In tearoom’s own teabread. I’ve maintained the key ratios and ingredients of the recipe but have incorporated what I think are the best elements of each recipe.
Good spread thickly with salted butter and maybe a wedge of crumbly Lancashire cheese.
Makes one large loaf cake.
½ pint (225 ml) strong hot black tea
14 oz (400g) dried mixed fruit (to include sultanas, raisins and glacé cherries)
6 oz (170g) dark soft brown sugar (use light soft brown sugar for a paler teabread with a less pronounced molasses flavour if you prefer)
1 large egg, beaten
grated rind of 1/2 orange and 1/2 lemon
1 oz (25g) melted butter
7 oz (200g) plain flour
2oz (50g) wholemeal flour
3/4 teaspoon bicarbonate of soda
¼ teaspoon freshly grated nutmeg
½ teaspoon mixed spice
Mix together the dried fruit and sugar in a large mixing bowl. Pour over the hot tea, cover and leave overnight to steep.
The next day, prepare a 2lb loaf tin by greasing and lining the base with baking paper. Preheat the oven to 160 C (fan).
Add the beaten egg, melted butter, grated citrus rind and grated nutmeg to the bowl containing the soaked fruit and mix well.
Sieve together the flours, bicarbonate of soda and spices. Tip any bran from the wholemeal flour or any larger pieces of grated nutmeg which don’t make it through the sieve back into the bowl too. Add to the bowl and fold into the mixture to blend thoroughly.
Pour the mixture into the prepared tin and bake for about 1 hour until firm when pressed lightly, well-risen and a deep golden brown.
Cool in the tin for 30 minutes then turn out and cool on a wire rack. Store in an airtight tin. Best left overnight before eating to allow the flavours to develop and the bread to soften and become sticky.
Recipe for Borrowdale biscuits
Adapted from a recipe given to me by my schoolfriend Helen Wright’s grandmother.
Makes 50-60 biscuits
8 oz butter
8 oz golden caster sugar
2 dessertspoons golden syrup
6 oz rolled porridge oats
8 oz self raising flour
1 teaspoon bicarbonate of soda
2 tablespoons boiling water
Cream together the butter, sugar and syrup. Dissolve the bicarbonate of soda in the boiling water. Add to the mixture then add the dry ingredients.
Pinch off and roll between your palms small balls of the dough about the size of a heaped teaspoon and set a little way apart on a prepared baking tray.
Bake at 160 degrees C/325 F/gas 3 for approximately 15 minutes.
Yew Tree Farm
Tel 01768 777 675
Borrowdale honey – jar and whole honeycomb in box available from tearoom in Grange-in-Borrowdale
Details on honey label are: