Dorset Dough Cake

For a printable version of this recipe, click here.

This resembles a large currant bun and is best eaten when very fresh, traditionally without butter.

Ingredients

Bread Dough

• 8 oz strong white flour

• ½ teaspoon salt

• 1/3 oz butter or lard

• 1 teaspoon dried yeast

• 5 fl oz warm water

Additives

• 2 oz butter, softened

• 2 oz caster sugar

• 4 oz mixed dried fruit

• 1-2 teaspoons mixed spice

Method

1. Greased well a 6-inch round cake tin.

2. Make 12 oz of bread dough, well-kneaded in the normal manner, cover with a clean tea towel, and set aside in the warm to rise.

3. When it has doubled in bulk, place it on a floured surface and knock it back.

4. Then spread or roll it out, dot it with the butter, and fold and work it into the dough.

5. Repeat with the sugar, fruit, and spice, kneading and blending until everything is well incorporated; this results in a somewhat sticky dough.

6. Put the dough in the tin, smooth the top, cover, and set aside to rise.

7. As this is a rich mixture it may take 1 to 1 ½ hours to rise nearly to the top of the tin.

8. Set oven to 100F or mark 6 and when the dough has risen, bake for 30 to 40 minutes, covering with greaseproof paper if it is browning too quickly.

9. When done, turn out onto a wire rack and brush the top with warm sugar syrup or honey to glaze.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Old Harry Rock Cakes

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An extra spicy, fruity variety of rock cake.

Ingredients

• 8 oz self-raising wholewheat flour

• ½ teaspoon mixed spice

• ½ teaspoon ground cinnamon

• 4 oz butter, softened

• 4 oz demerara sugar

• 4 oz mixed dried fruit (currants, sultanas, mixed peel, glace cherries etc. in any proportion)

• Grated rind of half a lemon

• 1 medium egg, beaten

• 2 tablespoons milk

Method

1. Set oven to 375 Fahrenheit or mark 5.

2. Sift the flour, mixed spice, and cinnamon together into a bowl and rub in the butter until the mixture resembles bread crumbs.

3. Stir in the sugar, dried fruit, and lemon rind.

4. Add the egg and milk and combine with the dry ingredients to form a crumbly dough.

5. Form into 10 or 12 rough heaps on a greased baking sheet.

6. Bake for approximately 20 minutes until lightly browned.

7. Cool on the baking tray for 5 minutes before transferring to a wire rack.

8. These cakes are best eaten on the same day as made; they freeze well.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Chicken and Field Mushroom Pie

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A simple pie using left-over cooked chicken. Serves 4.

Ingredients

• 8 oz shortcrust pastry

• 1 oz butter

• 1 medium onion, peeled and diced

• 1 oz plain flour

• ½ pint chicken stock

• 2 tablespoons dry white wine or sherry

• 6 oz field mushrooms, wiped and sliced

• 1 lb. cooked chicken, cut into small pieces

• Salt and pepper

Method

1. Set oven to 400 Fahrenheit or mark 6.

2. Melt the butter in a pan, add the onion, and cook gently until soft.

3. Add the flour and stirring, cook for two to three minutes.

4. Remove from the heat and gradually stir in the stock and Sherry.

5. Return to the heat and bring to a boil, stirring, until the sauce thickens.

6. Add the mushrooms and simmer for 5 minutes.

7. Stir in the chicken pieces and season them well.

8. Put the mixture into a 2-pint pie dish.

9. Roll out the pastry on a lightly floured surface and use it to cover the dish.

10. Cut a hole in the pastry lid to allow the steam to escape and bake for approximately 30 minutes until golden brown.

11. Serve hot.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Uncle Bert’s Apple Chutney

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A useful way of using up a surfeit of cooking apples; ideal for windfalls. Makes approximately 4 lbs. chutney.

Ingredients

• 3 lbs. cooking apples, peeled, cored, and diced

• 3 medium onions, peeled and diced

• 1 lb. soft brown sugar

• ½ pint malt vinegar

• 2 cloves garlic, peeled and crushed

• 1 lb. sultanas

• 2 teaspoons curry powder

• 2 teaspoons ground ginger

Method

1. Put the apples, onions, sugar, and vinegar in a large saucepan.

2. Bring to the boil, reduce the heat and simmer for approximately 15 minutes until the mixture is pulpy.

3. Add all the remaining ingredients and simmer until the mixture is reduced to a thick consistency, with no excess liquid.

4. Pot into clean, warm jars.

5. Cover, seal, and label.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Crab Tart

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A crab meat and spring onion quiche, served warm or cold, garnished with watercress.

Ingredients

• 8 oz shortcrust pastry

Filling

• 4 oz cream cheese

• 1 medium egg

• ¼ pint single cream

• 2 teaspoons lemon juice

• Salt and pepper

• ½- ¼ lb. crab meat (mixture of white and brown meat)

• 4 spring onions, trimmed, washed, and cut into ¼ inch slices

• Watercress to garnish

Method

1. Set oven to 400 Fahrenheit or gas mark 6.

2. Roll out the pastry on a lightly floured surface and use to line a greased 8-inch flan ring.

3. Prick the base with a fork, line with kitchen foil, and bake for 10 to 15 minutes.

4. Remove the foil.

5. For the filling, put the cream cheese into a large bowl and beat until soft.

6. Mix in the egg, cream, lemon juice, and seasoning.

7. Arrange the crab meat and spring onions over the base of the flan and pour over the cheese mixture.

8. Reduce oven to 375 Fahrenheit or gas mark 5 and bake for 30 to 40 minutes until set and golden.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Apple and Blueberry Eve’s Pudding

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A layered fruit base finished with a sponge topping.

Ingredients

Filling

• 3 medium cooking apples, peeled, cored, and sliced

• 8 oz blueberries, topped and tailed

• 3 oz caster sugar

Topping

• 3 oz butter

• 3 oz caster sugar

• 1 medium egg, beaten

• 4 oz self-raising flour

• Grated rind of a lemon

• 2 tablespoons milk

Method

1. Set oven to 350 Fahrenheit or mark 4.

2. Butter a 1 ½ -pint oven-proof dish.

3. Arrange in the dish layers of apples, blueberries, and sugar.

4. For the topping, cream the butter and sugar together in a bowl until pale and stir in the beaten egg, a little at a time.

5. Fold in the flour, lemon rind, and milk.

6. Spread this mixture evenly over the fruit and bake for 45 minutes until the apples and sponge are cooked through.

7. Serve warm with cream or custard.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Nutty Baked Cabbage

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A tasty way of white cooking cabbage with a cheesy flavored nutty sauce.

Ingredients

• 1 small white cabbage, trimmed and roughly chopped

• 1 oz butter

• 1 oz plain flour

• ½ pint milk

• 4 oz cheddar cheese, grated

• 4 oz chopped mixed nuts

• Salt and pepper

Method

1. Set oven to 425F or mark 7.

2. Butter a shallow 2-pint ovenproof dish.

3. Put the cabbage into a pan of boiling salted water and cook until only just tender.

4. Meanwhile, make the sauce: melt the butter in a saucepan, stir in the flour and cook for 2 to 3 minutes.

5. Remove from the heat and stir in the milk.

6. Return to the heat and stirring, bring to the boil until the sauce thickens; simmer for 5 minutes.

7. Add the cheese and season well.

8. Arrange layers of the cabbage, sauce and chopped nuts in the dish, finishing with a layer of sauce with a sprinkling of nuts.

9. Bake in the oven for 20 minutes.

10. Serve as a dish on its own or as an accompaniment to meat.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Wareham Bears

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These biscuits can be made with a plain shortbread or a chocolate shortbread mixture, as desired.

Ingredients

• 5 oz plain flour

• 1 oz cornflour

  OR

• 5 ½ oz plain flour

• ½ oz cocoa powder

• 4 oz butter, cut into small pieces

• 2 oz caster sugar

• 2 tablespoons milk

• Currants and glace cherries for decoration

Method

1. Set oven to 325F or mark 3.

2. Sieve flour and cornflour OR flour and cocoa powder into a large bowl.

3. Add the butter and rub into the flour until the mixture resembles breadcrumbs.

4. Stir in the sugar, add milk, and bind the mixture together by hand to form a ball of dough.

5. Roll out the dough to ¼ inch thickness on a lightly floured surface.

6. Cut out shapes with a bear-shaped pastry cutter and transfer to a lightly floured baking sheet.

7. Decorate with currants and pieces of glace cherry to make eyes nose etc.

8. Bake for 30 minutes until pale golden.

9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Digestive Biscuits

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These biscuits are excellent with Dorset Blue Vinney Cheese.

Ingredients

• 6 oz self-raising whole meal flour

• 2 oz fine oatmeal

• 1 level teaspoon salt

• 3 oz butter, softened

• 1 oz soft brown sugar

• 4 tablespoons milk

Method

1. Set oven to 375F or mark 5.

2. Put the flour, oatmeal, and salt into a bowl and rub in the butter until the mixture resembles breadcrumbs.

3. Stir in the sugar and enough milk to bind to a firm dough.

4. Roll out on a floured surface to ¼ inch thickness.

5. Cut into 3-inch rounds with a pastry cutter and prick evenly all over with a fork.

6. Transfer to a floured baking sheet and bake for approx. 20 minutes until lightly browned.

7. Cool slightly before transferring to a wire rack.

8. Serve plain or buttered with cheese.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Dorchester Scone Ring

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Cheese scones made with wheatmeal flour and baked together in the form of an overlapping circle.

Ingredients

• 8 oz self-rising wheatmeal flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon dry English mustard powder

• 2 oz butter, softened

• 4 oz cheddar cheese, grated

• ¼ pint milk

• 1 small beat egg to glaze

• 2 level teaspoons poppy seeds

Method

1. Set oven to 425F or mark 7.

2. Put the flour, baking powder, salt, and mustard powder into a bowl.

3. Rub the butter into the dry ingredients, add the cheese and mix in enough milk to make a soft dough.

4. Turn onto a floured surface, roll to ½ inch thickness, and cut into about eight 2 ½ inch round scones with a pastry cutter.

5. On a lightly floured baking sheet arrange the scones in a circle, with each scone overlapping the next one slightly.

6. Brush with egg, sprinkle with poppy seeds and bake for approx.

7. 15 to 20 minutes until golden brown.

8. Cool on a wire rack.

9. Serve split and buttered.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Lamb Steaks with Redcurrant Sauce

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The rosemary marinade adds flavor to the meat before grilling. Serves 4.

Ingredients

• 4 lamb steaks, cut across the leg

• Sprigs of rosemary to garnish

Marinade

• ¼ pint red wine

• 1 onion, peeled and roughly chopped

• 2-3 sprigs of rosemary

• 6 peppercorns

• 1 tablespoon olive oil

• 4 tablespoons redcurrant jelly

Method

1. Put the marinade ingredients into a small saucepan and heat until almost boiling.

2. Leave to get completely cold.

3. Put the lamb steaks into a shallow dish and pour the marinade over; cover and leave in a cool place for 3 to 4 hours.

4. When ready, remove the meat, strain the marinade, and put the liquid into a small pan.

5. Add the redcurrant jelly and stir over a gentle heat until the jelly melts.

6. Grill the lamb steaks, as preferred, under a hot grill.

7. Serve with warm redcurrant sauce and garnish with fresh rosemary sprig.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Gooseberry and Elderflower Jelly

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Elderflower compliments the taste of gooseberries very well, but sage or mint may be used as an alternative. Makes 3 to 4 lbs. of jelly.

Ingredients

• 4 lbs. gooseberries, washed

• Granulated sugar, (1 lb. to every pint of juice)

• Sprigs of elderflowers, sage or mint (tied in a piece of muslin)

Method

1. Put the gooseberries into a large, thick based pan with just enough water to cover them.

2. Simmer until the fruit is very soft.

3. Strain through a jelly bag (it is best to leave it dripping overnight).

4. Do not squeeze the bag or a cloudy jelly will result.

5. Measure the juice and return to the pan with 1lb. sugar for every pint of liquid.

6. Stir over a low heat until the sugar is dissolved, put a muslin bag containing the elderflowers etc. into the liquid and boil rapidly until setting point is reached.

7. Test by putting a little on a cold plate, leave to cool and if the surface wrinkles when a finger is pushed across it, the jelly is ready.

8. Remove the muslin bag, skim off any scum, pot into clean, warm jars and cover.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Shellfish Soup

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This recipe takes advantage of the range of frozen shellfish which is available; fresh shellfish can be used where possible.

Ingredients

• 2 tablespoons olive oil

• 2 medium onions, peeled and diced

• 2 cloves garlic, peeled and crushed

• 1 tin chopped tomatoes with basil

• ½ pint dry white wine

• 12 oz mixed shellfish; mussels, scallops, prawns, etc. (defrost if frozen)

Method

1. Heat oil in a large saucepan and soften the onions and garlic.

2. Add the tinned tomatoes and the wine and cook for 5 minutes.

3. Add the shellfish and cook for a further 5 minutes.

4. Serve piping hot with crusty bread.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Pear and Ginger Upside-Down Pudding

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This pudding is delicious when served with a sauce made by mixing together equal quantities of natural yogurt and whipped double cream.

Ingredients

Topping

• 2 oz butter

• 4 oz soft brown sugar

• 1 medium can pears in natural juice (approx. 4 pears)

• 8-12 walnut halves

Batter

• 6 oz plain flour

• 3 oz butter

• 1 teaspoon bicarbonate of soda

• 4 oz soft brown sugar

• ½ teaspoon salt

• 4 oz black treacle

• 1 teaspoon ground ginger

• 1 teaspoon cinnamon

• ¼ pint milk

• 1 medium egg, beaten

Method

1. Set oven to 350F or mark 4.

2. First prepare the topping.

3. Cream together the butter and sugar in a bowl and spread evenly over the base of an 8-inch diameter deep cake tin.

4. Arrange the pear halves on top (cut side down) and place the walnuts attractively around them.

5. Next, the flour, bicarbonate of soda, salt, ginger, and cinnamon into a large bowl.

6. Heat together the butter, sugar, and treacle in a saucepan until the butter has melted, but do not boil.

7. Stir in the milk and egg.

8. Beat the liquid ingredients into the flour until smooth and pour over the pears.

9. Bake for approx. 1 hour.

10. Turn out and serve warm.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Poached Eggs with Watercress Sauce

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A light lunch or supper dish of poached eggs in watercress sauce, covered with a cheesy topping. Serves 4.

Ingredients

• 4 large farm fresh eggs

Sauce

• 2 oz butter

• 2 bunches watercress, trimmed, washed, and chopped

• 1 small onion, peeled and diced

• ½ pint milk

• 1 oz plain flour

• Salt and pepper

• ¼ teaspoon ground nutmeg

• 1 oz cheddar cheese, grated

Method

1. Melt 1 oz butter in a large frying pan, add the watercress and onion and cook gently for 3 to 4 minutes.

2. Remove from the heat and allow to cool.

3. Sieve or puree in a food processor, with milk.

4. Melt the remaining 1 oz butter in the pan, stir in the flour and cook for 3 to 4 minutes.

5. Remove from heat and gradually stir in the watercress milk.

6. Return to the heat and stir, bring to the boil until the sauce thickens.

7. Cook gently for 3 to 4 minutes.

8. Season with salt, pepper and a little nutmeg.

9. Meanwhile poach the eggs until only just set.

10. Place them in a shallow, ovenproof dish, cover with the sauce, sprinkle with cheese and brown very quickly under a very hot grill.

11. Serve hot with fresh, crusty bread.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Dorset Apple Cake

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This simple-to-make cake can be served warm with cream or custard as a pudding, or cold spread with butter for tea.

Ingredients

• 8 oz self-rising flour

• 4 oz butter, softened

• 4 oz caster sugar

• ½ lb. cooking apples, peeled, cored, and diced

• Grated rind of one lemon

• 1 medium egg, beaten

• 2 oz sultanas (optional)

Method

1. Set oven to 375F or mark 5.

2. Grease well an 8-inch round cake tin.

3. Put the flour into a large bowl and rub in the butter until the mixture resembles breadcrumbs.

4. Stir in the sugar, diced apple, lemon rind, and egg and mix well.

5. Add and stir in the sultanas, if desired.

6. Put the mixture into the cake tin and bake for 30-40 minutes until golden in color.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Vegetable Hot Pot with Cheesy Dumplings

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Mixed vegetables make this vegetarian casserole dish. Serves 4 to 6.

Ingredients

Casserole

• 2 oz butter

• 2 medium onions, peeled and sliced

• 2 cloves garlic, peeled and crushed

• 2 oz plain flour

• 1 pint vegetable stock

• ¼ pint white wine

• 2 medium parsnips, cut into ¼ inch slices

• 3 large carrots, cut into ¼ inch slices

• 2 sticks celery, cut into ¼ inch slices

• 8 oz tinned red kidney beans (drained)

• 8 oz button mushrooms, wiped

• ½ teaspoon dried mixed herbs

• Salt and pepper

Dumplings

• 4 oz self-rising flour

• 1 oz butter, softened

• 2 oz cheddar cheese, grated

• 1 level teaspoon dried mustard powder

• Cold water

Method

1. Set the oven to 350F or mark 4.

2. Melt the butter in a large pan, add the onions and garlic and cook gently until soft.

3. Stir in the flour and cook for 2 to 3 minutes.

4. Remove from heat and stir in the stock and wine.

5. Add all the remaining ingredients, season, and transfer to a large casserole dish.

6. Cover and cook in the oven for 1 hour.

7. Make the dumplings: put the flour into a bowl, rub in the butter, and stir in the cheese and mustard and enough cold water to make a soft, but not sticky dough. Divide into about 10 balls, drop into the casserole, and continue cooking, covered, for a further 20 to 30 minutes.

8. Serve hot.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Gooseberry Fool

For a printable version of this recipe, click here.

A creamy mid-summer dessert.

Ingredients

• 1 lb. fresh gooseberries, topped and tailed

• 2-4 oz caster sugar

• 2 tablespoons water

• 1 teaspoon elderflower cordial (optional)

• ¼ pint double cream

• 2 ½ fl.oz natural yoghurt

Method

1. Put the gooseberries into a saucepan with sugar and water.

2. Cover and cook gently until the gooseberries are soft.

3. Remove from the heat and allow to cool. Rub the fruit through a sieve or puree in a food processor and then sieve to remove the seeds.

4. Stir in the elderflower cordial if desired. Whip the cream to a floppy consistency.

5. Stir the yoghurt into the cold gooseberry puree and lastly fold in the cream.

6. Spoon into 4 individual sundae dishes and serve with crisp sweet biscuits or sponge biscuits.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Dorset Tea Bread

For a printable version of this recipe, click here.

A really fruity wheatmeal tea bread that resembles a boiled fruit cake.

Ingredients

• 1 cup of tea (no milk)

• 6 oz butter

• 8 oz soft brown sugar

• 12 oz mixed dried fruit (can include some walnuts. If liked)

• 12 oz self-rising wheatmeal flour

• 1 teaspoon ground mixed spice

• 1 teaspoon ground cinnamon

• 3 medium eggs, beaten

Method

1. Set oven to 325F or mark 3.

2. Grease and line an 8-inch round cake tin.

3. Put the tea, butter, sugar and fruit into a saucepan and simmer gently for 15 minutes until the fruit is plump.

4. Remove from heat, allow to cool slightly, and beat in the flour, spices, and eggs.

5. Put into the cake tin and bake for 2 hours until cooked through and the skewer inserted comes out clean.

6. Cool and serve plain or buttered.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Crab Cakes

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Horseradish sauce adds flavor to the crab cakes and watercress adds taste and color to the mayonnaise.

Ingredients

Cakes

• 8oz crab meat

• 1lb. cooked, mashed potatoes

• 1 oz butter

• 1 tablespoon freshly chopped parsley

• 1 level teaspoon creamed horseradish

Coating

• 2 medium eggs, beaten

• 3 oz golden breadcrumbs

• Sat and pepper

• 4 tablespoons cooking oil with 1 oz butter for frying

Green mayonnaise

• 2 bunches watercress, washed and trimmed

• ¼ pint mayonnaise

• 1 clove garlic, peeled and crushed

• 1 tablespoon lemon juice

• ¼ pint natural yoghurt

• Salt and pepper

Method

1. In a bowl, mix together all the ingredients for the crab cakes.

2. Divide into 12 portions and shape into rounds 1 inch thick.

3. Dip into the beaten egg and coat with breadcrumbs.

4. Chill in the refrigerator for at least 1 hour, then heat the oil in a frying pan, add the butter and cook the cakes for 3 to 4 minutes on each side until golden brown.

5. Put all the ingredients for the mayonnaise into a food processor and blend until smooth.

6. Serve the cakes hot with the mayonnaise and a fresh green salad or green vegetables.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.