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« Address to a Haggis; Part II | Main | Yorkshire oatcakes/Haverbread »

January 08, 2008


The Old Foodie

Lovely post Adam, Thankyou.

Rachel Laudan


Fascinating as all your posts are. Seed cake, which by my youth had become a kind of pound cake, is a favorite of mine. I can't wait to try the yeast version.


Thanks Rachel.

For a very long time most "cake" in the UK was a butter enriched yeast bread, these seem to have become extinct, but in Europe you still have a lot of these, brioche and pandoro are pretty famous. I intend to make a lot of the British recipes as I think that they are something that would appeal to modern tastes (especially if the caraways are removed) and fits in with the renewed interest in bread making.

Will post something on these soon, but if you are interested, here is a link to one version I made based on a manuscript recipe:

Rachel Laudan

Not all are extinct. Not butter but lard is still alive and well in Wiltshire where I grew up. Lardy cake (why oh why do all British recipes have names that chill the marrow of foreigners) is one of the most delicious cakes you could find. I'm about to launch into its possible relations with ensaimadas.


Well the British gave the Majorcans gin, so why not lardy cakes/ensaimadas? Technique is a little different (have made the LC, have yet to make the ensaimadas but they are on the "to do" list).

Some fat rich pastries still exist, but most of the brioche type breads are gone. One that is still made is saffron cake/bun, most often associated with Cornwall. Absolutely delicious. A similar bread is made in parts of Tuscany for Easter.

Rachel Laudan

The very idea that it came from Britain would drive the Minorcans mad. And I suspect it has to be older. But perhaps we can do a joint ensaimada project.

i loved your blog!!!it really is so well made with lots of thought and very interesting as well! I just started a video recipe site that shows you step by step how to make stuff, and i also started out as a blogger so it's great seeing other bloggers doing well, keep up the good work"


Thanks, now I understand about the name bread.
Adam from Catalunya, written on 14th January 2010 at about 2pm, a coincidence with the Adam above.

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