The Language of Cake

[Speck]

That Buxton's a big place then! 18 miles across!

Cheers for the recipe, I may well use that, and send it to my Mum, she really likes the Staffordshire ones, and can't get them locally - she sometimes stocks up at the York Tesco when she's here. She uses them as a base for a fry up, or (more likely, as she's got a very good diet), to wrap up savory fillings, like cheese, or spinach and ricotta, a sort of Staffordshire canneloni...


Interesting point about shortbread. It's a biscuit, surely?

Doh, senior moment, fingers don't do as they're told

 

[Arch]

Doh, senior moment, fingers don't do as they're told

I guess you meant Burton? I always look out when the train goes through Burton, to see the giant Marmite jar sign.

 

[bauldbairn]

Derbyshire Oatcakes, moere savoury than sweet or put another way more blunt than diplomatic.

My mums from Newcastle-Under-Lyme(Staffordshire) and went mental when I said "her" oatcakes were called "Derbyshire Oatcakes". I saw them on the "Great" recent Hairy Bikers programmes on BBC2. The people from Stoke think there their's.

I love them - who know's the truth.

Sorry "Arch" - this thread has gone way off track, but you should've known better than to mention cakes/treats at all.

 

[Speck]

I guess you meant Burton? I always look out when the train goes through Burton, to see the giant Marmite jar sign.

No, Buxton, that's where I am from. My Father came from Leek and we had a lot of relatives in Stoke-on-Trent.

I have lived just south of Bath fo twenty years, between Midsomer Norton and Frome but I still work for a company in Chapel-en-le-Frith.

Going the other way from Buxton twelves miles is Bakewell, famous for its' puddings, not tarts

 

[Arch]

No, Buxton, that's where I am from. My Father came from Leek and we had a lot of relatives in Stoke-on-Trent.

I have lived just south of Bath fo twenty years, between Midsomer Norton and Frome but I still work for a company in Chapel-en-le-Frith.

Going the other way from Buxton twelves miles is Bakewell, famous for its' puddings, not tarts

So what was the other place you meant? You said Buxton was only 18 miles from Buxton, so you must have had two places in mind?

Anyway, we digress terribly. Still, that's the joy of cake.

 

[Baggy]

Parkin. More spicy and rich than it appears on the outside.

 

[Speck]

So what was the other place you meant? You said Buxton was only 18 miles from Buxton, so you must have had two places in mind?

Anyway, we digress terribly. Still, that's the joy of cake.

We are getting there: STOKE ON TRENT B)

 

[Speck]

What about West Country Lardy Cake, it speaks for itself

 

[Arch]

We are getting there: STOKE ON TRENT

I'm glad we've sorted that out....

Need I elaborate on what a French Fancy might mean?

 

[Campfire]

Hey Speck, I used to live 5 miles out of Leek just before Winkhill & the turning for Alton Towers off the A523! There's some sort of wildlife park threre now.

When I first went to live there there were tiny little shops in Hanley that sold Staffordshire Oatcakes, all of which I think were demolished for the one way system/new shops.

I'd never heard of them before. Nowadays they're sold in shrink wrap in supermarkets!

 

[Speck]

Hi Campfire, yes when we were kids we used to go down the Manifold Light Railway track to Waterhouses from Hulme End, remember Thor's Cave.

 

[Lisa21]

I'd have thought Black Forest gateau went with red or purple saucy underwear, frillies, hot baths and scented candles, cosy boudoirs

You been spying on me again RR???

<<wipes cream from face>>

 

[bauldbairn]

Very similar, just slightly thicker and larger diameter. They used to sell the Staffordshire oatcakes at Sainsbury's in Frome but they weren't as nice as the Derbyshire one's. Buxton is only 18 miles from Buxton so one is probably a copy of the other and the recipe has changed over the years.

Here you go:
Derbyshire Oatcakes

1 lb Fine oatmeal
1 lb Flour
1 oz Yeast
1 tsp Sugar
1 tsp Salt
2½ pt Warm water

Mix the oatmeal, flour and salt in a warm bowl. Cream the yeast with the sugar and add ½ pint of the warm water. Pour the yeast mixture into the dry ingredients and add the rest of the water, mixing slowly until a thin batter is formed. Set aside in a warm place until well risen, about 30 minutes. Grease a large frying pan and heat. Pour cupfuls of the batter on to the hot pan and cook like thick pancakes for 4-5 minutes on each side. The oatcakes will keep for 2-3 days. Serve warmed up in a frying pan with bacon and eggs or with lemon juice and sugar or toasted with cheese or golden syrup. Makes 4 servings.

Speck, followed this recipe to the letter - but just couldn't get the oatcakes to set in the middle. Tried flipping them every minute after 6 just to get them to set without burning. Any idea's?

Ended up having "Soda Farls" and cheese instead - mmmmmmmmm tasty!(bought - not made). Toasted both sides - then butter and mustard added under the cheese before toasting!!!! Then a couple of "potato scones" toasted with butter. Winter comfort food.