yorkshire

A new take on the traditional pastry, this cake will go down well on any occasion

Eccles cake

pack butter

soft light brown sugar

tsp vanilla extract

eggs

plain flour

self-raising flour

buttermilk

apples

cinnamon

tsp mixed spice

¼ tsp ground cloves

lemon

tbsp butter

tbsp soft light brown sugar

currant

raisin

mixed peel

icing sugar

sugar

Heat oven to 160C/140C fan/gas 3. Grease and line a deep 20cm cake tin with baking parchment. Mix together the filling ingredients and set aside.

Put butter, sugar and vanilla in a bowl and whisk until pale. Beat in the eggs, then fold in the flours, buttermilk and apples. Spoon half the mixture into the tin. Scatter over filling, leaving a 2.5cm clear border all around the edge. Spoon remaining mixture on top, starting by dolloping round the edges, then moving into the middle. Bake for 1 hr 25 mins or until a skewer poked in comes out clean. Cool in the tin.

Mix the icing sugar with enough lemon juice to make a runny-ish icing. Remove cake from the tin, drizzle over the icing, then scatter with crushed sugar cubes and lemon zest.

Potted Beef

lb Stewing Beef (450 grams)

Salt

Seasoning

Dice the stewing beef up into cubes and place in a bowl. Choose a bowl or jar which is going to fit nicely into a pan of boiling water later and leave enough space around the edge to lift it in and out easily.

Add 6 tablespoons (about 100ml) of water and 1tsp salt and mix with the beef.

Cover the bowl with foil and place into a pan of water that is just boiling. That meant leaving it on the lowest setting for me to avoid it boiling over.   And basically leave it to boil for 2 1/2 hours - handy for Dalesfolk to get on with other chores while it boiled away on the stove or range. I checked mine a couple times and and gave it a little stir every half mainly because I was curious to see how it was getting on.

When fully cooked the meat should flake apart easily. Take the bowl out of the pan, remove the foil, drain and then mash it up with a fork together with some seasoning (i just used salt and black pepper but you could use whatever you fancy) - or just give it a pulse in a mixer so that it is nicely mashed up into a course pate like paste.

Press the beef into either small glass jars or pots  and then seal the top with a thin layer of melted butter. This sealing allows the potted beef to keep for several days without deteriorating which would have been handy before refrigerators - even electricity - were commonplace on remote Dales farms..

Serve either on toast or crackers with some salad and pickles, or in sandwiches.  I decided to serve mine on some toasted homemade sourdough bread which was hit the spot nicely and was a popular choice with the family.

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Eccles cake

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Eccles cake

Potted Beef

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