Traditional Christmas Recipes from Old England
English Christmas Saffron Cake and Frumenty Recipes
Sep 7, 2009
Most people are aware of roast turkey, plum pudding, mince pies and chocolate yule log for Christmas day menus. However, there are some ancient regional traditional recipes associated with the nativity which are as much a part of the festivities of days gone by as chocolate yule log is part of today’s traditions. Offered here is one old traditional recipe from Cornwall and another from Yorkshire.
Cornish Saffron Cake for Christmas Eve
On Christmas Eve, Cornish housewives would bake a saffron and currant cake and give a piece to every member of their family and any guests who were present. Each person would take a bite of everyone else’s cake symbolising friendship. The following recipe for saffron cake offers an opportunity to try a taste from the past:
Ingredients:
- 1lb strong plain white flour
- 4oz butter
- 4oz currants
- 2oz caster sugar
- ½ pint milk
- ½ oz fresh yeast or 1 teaspoon dried
- 1 tsp salt
- ½ tsp mixed spice
- ½ tsp saffron threads
- 2oz caster sugar
Method:
- Gently heat the saffron threads over a flame and then crumble
- Heat the milk to blood temperature and add 4 tbsp to the saffron
- Mix the yeast into another four tbsp of the mik
- Mix together the flour, sugar, salt and spices then rub the butter in until the mixture resembles breadcrumbs
- Add the saffron and yeast and more of the milk until it forms a soft dough
- Knead in the currants gently and leave to rise until doubled in size
- Knock it back and knead for a few minutes
- Split into two pieces and put into two buttered loaf tins
- Cover and leave to rise until doubled in size again
- Remove the cover from the tins and pop them in a preheated oven gas mark 6, 200C, 400 F for fifteen minutes then turn the heat down to gas mark 4, 180 C, 350 F for another half an hour or so
Yorkshire Christmas Frumenty
There are various spellings of this sort of wheat porridge or gruel such as frumety, furmety and furmity. It was traditionally served, particularly in Yorkshire, on Christmas Eve in silver tureens. An article entitled “The Cookery of our Forefathers” in Sharpe’s London Magazine of Entertainment and Instruction published in September 1860, tells of a legend about how a horde of Danes were destroyed by eating too much of this dish. So try it in moderation only!
Ingredients:
- 8oz cracked wheat
- 3 pints water
- 1 pt milk
- Sugar and nutmeg to taste
- 2 egg yolks
Method:
- Put the wheat and water in a casserole dish, cover and bake in the oven at gas mark 4, 180 C, 350 F for about an hour until the wheat is soft and has absorbed the water
- Put the softened wheat in a saucepan and add milk whilst constantly mashing the wheat until it reaches the consistency of double cream.
- Once the mixture has boiled, take it off the heat and add sugar and nutmeg to taste
- Allow to cool for a minute and then add the beaten egg yolks stirring until the frumenty has thickened.
- Raisins, currants and sultanas or dried mixed fruit can be added if desired.
Sources:
- English Illustrated Magazine, 1903
- TheTimes Digital Archive
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