This Page

has moved to a new address:

http://farmersgirlkitchen.co.uk

Sorry for the inconvenience…

Redirection provided by Blogger to WordPress Migration Service
----------------------------------------------------- Blogger Template Style Name: Snapshot: Madder Designer: Dave Shea URL: mezzoblue.com / brightcreative.com Date: 27 Feb 2004 ------------------------------------------------------ */ /* -- basic html elements -- */ body {padding: 0; margin: 0; font: 75% Helvetica, Arial, sans-serif; color: #474B4E; background: #fff; text-align: center;} a {color: #DD6599; font-weight: bold; text-decoration: none;} a:visited {color: #D6A0B6;} a:hover {text-decoration: underline; color: #FD0570;} h1 {margin: 0; color: #7B8186; font-size: 1.5em; text-transform: lowercase;} h1 a {color: #7B8186;} h2, #comments h4 {font-size: 1em; margin: 2em 0 0 0; color: #7B8186; background: transparent url(http://www.blogblog.com/snapshot/bg-header1.gif) bottom right no-repeat; padding-bottom: 2px;} @media all { h3 { font-size: 1em; margin: 2em 0 0 0; background: transparent url(http://www.blogblog.com/snapshot/bg-header1.gif) bottom right no-repeat; padding-bottom: 2px; } } @media handheld { h3 { background:none; } } h4, h5 {font-size: 0.9em; text-transform: lowercase; letter-spacing: 2px;} h5 {color: #7B8186;} h6 {font-size: 0.8em; text-transform: uppercase; letter-spacing: 2px;} p {margin: 0 0 1em 0;} img, form {border: 0; margin: 0;} /* -- layout -- */ @media all { #content { width: 700px; margin: 0 auto; text-align: left; background: #fff url(http://www.blogblog.com/snapshot/bg-body.gif) 0 0 repeat-y;} } #header { background: #D8DADC url(http://www.blogblog.com/snapshot/bg-headerdiv.gif) 0 0 repeat-y; } #header div { background: transparent url(http://www.blogblog.com/snapshot/header-01.gif) bottom left no-repeat; } #main { line-height: 1.4; float: left; padding: 10px 12px; border-top: solid 1px #fff; width: 428px; /* Tantek hack - http://www.tantek.com/CSS/Examples/boxmodelhack.html */ voice-family: "\"}\""; voice-family: inherit; width: 404px; } } @media handheld { #content { width: 90%; } #header { background: #D8DADC; } #header div { background: none; } #main { float: none; width: 100%; } } /* IE5 hack */ #main {} @media all { #sidebar { margin-left: 428px; border-top: solid 1px #fff; padding: 4px 0 0 7px; background: #fff url(http://www.blogblog.com/snapshot/bg-sidebar.gif) 1px 0 no-repeat; } #footer { clear: both; background: #E9EAEB url(http://www.blogblog.com/snapshot/bg-footer.gif) bottom left no-repeat; border-top: solid 1px #fff; } } @media handheld { #sidebar { margin: 0 0 0 0; background: #fff; } #footer { background: #E9EAEB; } } /* -- header style -- */ #header h1 {padding: 12px 0 92px 4px; width: 557px; line-height: 1;} /* -- content area style -- */ #main {line-height: 1.4;} h3.post-title {font-size: 1.2em; margin-bottom: 0;} h3.post-title a {color: #C4663B;} .post {clear: both; margin-bottom: 4em;} .post-footer em {color: #B4BABE; font-style: normal; float: left;} .post-footer .comment-link {float: right;} #main img {border: solid 1px #E3E4E4; padding: 2px; background: #fff;} .deleted-comment {font-style:italic;color:gray;} /* -- sidebar style -- */ @media all { #sidebar #description { border: solid 1px #F3B89D; padding: 10px 17px; color: #C4663B; background: #FFD1BC url(http://www.blogblog.com/snapshot/bg-profile.gif); font-size: 1.2em; font-weight: bold; line-height: 0.9; margin: 0 0 0 -6px; } } @media handheld { #sidebar #description { background: #FFD1BC; } } #sidebar h2 {font-size: 1.3em; margin: 1.3em 0 0.5em 0;} #sidebar dl {margin: 0 0 10px 0;} #sidebar ul {list-style: none; margin: 0; padding: 0;} #sidebar li {padding-bottom: 5px; line-height: 0.9;} #profile-container {color: #7B8186;} #profile-container img {border: solid 1px #7C78B5; padding: 4px 4px 8px 4px; margin: 0 10px 1em 0; float: left;} .archive-list {margin-bottom: 2em;} #powered-by {margin: 10px auto 20px auto;} /* -- sidebar style -- */ #footer p {margin: 0; padding: 12px 8px; font-size: 0.9em;} #footer hr {display: none;} /* Feeds ----------------------------------------------- */ #blogfeeds { } #postfeeds { }

Saturday, 11 August 2012

Yorkshire Barm Brack with Wenslydale for Best of British


One of the things I love about visiting tea rooms in Yorkshire is being served a piece of Wenslydale cheese with a slice of fruit cake, it's a fabulous combination and a real treat, if you've never tried it I can recommend it.



When I saw that Karen at Lavender and Lovage was hosting Best of British for the Yorkshire region, it was a no-brainer that I should make a traditional Yorkshire Barm Brack and serve it with a wedge of Hawes Wenslydale cheese. 

Yorkshire Barm Brack


Ingredients:
550g/ dried fruit - sultanas, currants and raisins
225g /4oz candied peel, chopped
225g /8 oz glace cherries, halved
300ml/10 fl oz cold, strong, black "Yorkshire" or other tea
150g/5½ oz butter, slightly softened
150g/5½ oz soft, dark brown sugar
3 large eggs
225g/10oz all purpose/plain flour
2 tsp baking powder
2 tbsp black treacle/molasses
100ml/3 fl oz whisky
1 tsp freshly ground nutmeg
2 tsp lemon juice
110g/4oz ground almonds
  1. Place all the dried fruits in a large bowl, pour the tea over, stir well, then cover with a tea towel and leave overnight.
  2. Preheat the oven to 170°C (160C Fan)/325°F/Gas 3.
  3. Line a 22cm/8½" cake tin (I used a square tin) with greaseproof paper or baking parchment and grease lightly with a little butter.
  4. Place both the butter and sugar into a roomy baking bowl. Cream the butter into the sugar until light, smooth and creamy using either a fork or electric hand whisk.
  5. Mix the flour with the baking powder. Beat one egg into the creamed butter, then beat in a third of the flour. Repeat until all the eggs and flour are used up.
  6. Finally, gently stir in the treacle, whisky, nutmeg and lemon juice to the cake mixture using a spoon or spatula.
  7. Drain the dried fruits of the tea and add the ground almonds. Stir well then add to the cake mixture, again stirring gently until all the fruits are incorporated into the mixture. Make sure you do stir gently so as not to knock the air out of the mixture.
  8. Spoon the mixture into the prepared cake tin and gently level the surface. Cook in the preheated oven for 2 - 2½ hours or until dark, golden brown.
  9. Remove the cake from the oven and place on to a cooling rack and leave the cake to cool in the tin. Once cooled it is ready to eat. The cake keeps well when stored in an airtight tin. 
It's a lovely moist fruit cake, there is a hint of whisky flavour, not surprising given how much there is in it!  The black treacle and dark brown sugar also add a lovely depth to the flavour.  I probably had my oven a little too high as it was ready a little soon and is a bit more damp in the middle than I would have liked.  It's an easy recipe to make and definitely one to make again.


If you would like to enter the Best of British challenge which is sponsored for the first six months by New World Appliances  proud BRITISH manufacturers of kitchen appliances.  Each month, one entrant will be picked AT RANDOM to receive a £50 Amazon voucher.  And, at the end of the six month period there will be a regional showdown, with a judge to pick the best entry  New World Appliances have kindly offered £300 of Amazon vouchers for the overall winner, so if you enter every month you have 6 chances to win the grand prize!
We’ll be showcasing the entries both on the Face of New World blog and on host blogs and promoting the recipes through Facebook and Twitter, with all your entries fully credited back to your blogs. The full rules are posted on The Face of New World Appliances.

The Best of British Challenge has been organised by Karen Burns Booth of Lavender and Lovage and Fiona McLean of London Unattached.  Many thanks to them both for all their hard work.





I'm also entering this cake for Alphabakes August 2012. as it is a Teabread for the letter 'T'.  Alphabakes is organised by Ros at The More than Occasional Baker and Caroline at Caroline Makes.

Labels: , , , , , ,

posted by Janice @ 21:08

15 Comments:

At 11 August 2012 at 21:15 , Blogger Choclette said...

He he, that's funny. I'm just writing up my Best of British now and was trying to find the link to your round-up from last month AND what do I find, but your entry.

It looks delicious Janice and fruit cake and cheese is such a great combination, but I never remember it when I have fruit cake on the go. Great entry for BoB Yorkshire :)

 
At 11 August 2012 at 21:45 , Anonymous Fiona Maclean said...

Not fair. I am on a 2 of 2:5 and what do you do? make CAKE!!! and CAKE I WANT TO EAT!!!

 
At 11 August 2012 at 21:47 , Blogger Janice said...

Sorry Fiona, you will just have to sniff it from afar! hee hee

 
At 11 August 2012 at 22:14 , Blogger chow and chatter said...

this looks wonderful never tried this combo before most give it a try :-)

 
At 12 August 2012 at 01:14 , Blogger Baking Addict said...

I've been hearing a lot about cheese and fruit cake so I'm glad you made one. I'm not a huge fan of fruit cake but this looks delicious! Thanks for entering this to AlphaBakes.

 
At 12 August 2012 at 10:25 , Blogger Debs Dust Bunny said...

My hubby will go mad for this cake and Wenslydake is my FAVOURITE cheese! This recipe will most certainly be on my 'TO DO' list.

 
At 12 August 2012 at 13:41 , Blogger Karen S Booth said...

A PERFECT recipe for Yorkshire and a PERFECT post highlighting the NEED for cheese with cake, and apple pie too as it happens! A REALLY lovely entry thanks Janice and your photos are also LUSH! Thanks! Karen

 
At 12 August 2012 at 16:01 , Blogger Phil in the Kitchen said...

I love this combination and it definitely reminds me of the Dales. In Swaledale, of course, you'll get a wedge of their cheese instead and I'm not quite sure which I'd prefer. Perhaps I should try both just to be certain.

 
At 12 August 2012 at 20:52 , Blogger Janice said...

ooh where do get the Swaledale cheese? Other than in Swaledale, of course!

 
At 13 August 2012 at 09:28 , Blogger Unknown said...

I think this is a very similar thing to a Lincolnshire Plum Bread which we also serve with cheese... there is nothing more divine that sweet fruit cake with cheese, i'm in heaven looking at these pics Janice, divine!!... nice Yorkshire link too!

 
At 13 August 2012 at 10:29 , Anonymous Recipe Junkie said...

ohhh - love cheese and fuit cake.

 
At 13 August 2012 at 12:23 , Blogger Johanna GGG said...

Cheese and fruitcake sounds delicious - I love eating cheese and fruit bread which I was told was very dutch! love your dark moist barm brack

 
At 16 August 2012 at 09:29 , Blogger Unknown said...

Wow, this looks amazing - I LOVE Christmas cake and cheese, even though I am about as far from Yorkshire as you can get. Why is it called Barm Brack, by the way? I've always wondered...

 
At 17 August 2012 at 19:00 , Blogger Chele said...

Oh my gosh, how those photos are making my mouth water. I've never tried this with Wenslydale though, is this the traditional way? Fill like I am missing out now lol

 
At 17 August 2012 at 20:25 , Blogger Janice said...

Yes, Chele it is the traditional way to eat fruitcake, you need to visit the north of england, it's on the menu in all the tea shops! Or just go out and buy some Wenslydale and make a fruit cake!

 

Post a Comment

I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

Subscribe to Post Comments [Atom]

<< Home