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Banbury Desserts
Many recipes become extinct over time. A relative in your
family tree may not have passed down a favorite family recipe
or the dish becomes culturally out of style and lost through
the ages. Fortunately, preserved recipe books and communities
of origin often archive the special recipes so that they may
be brought back to put a smile on another’s face.
Banbury, Oxfordshire a 7th century town is just
such a community where they take pride in their history and
preserve the recipes that showcase the famous Banbury deserts.
A nursery rhyme has made Banbury one of the best-known towns
in England. It has been suggested that the “Fine Lady” of
the nursery rhyme may have been lady Godiva or Elizabeth I.
More likely it was a local girl who rode in a May Day procession.
Ride a horse to Banbury Cross
To see a fine lady upon a white horse
Rings on her fingers and bells on her toes
She shall have music wherever she goes
This quaint market town in England boasts that in the 13th
century, crusaders had encountered a cake, which was a mixture
of fruit and spice encased within a pastry. On their return
to Banbury they shared the idea and the development of the
Banbury Cake was born and marketed throughout the town. On
market days, Banbury Cakes were made and sold in vast amounts
and shipped to distant parts of England. Today the town continues
to bake the original cakes and distribute them around the
world.
Banbury Tarts (cakes)
A simple puff pastry with a filling like lemony mincemeat
melts in your mouth. Perfect for a tea or dessert party. You
can make the pastry yourself, or if you wish, use prepared
puff pastry, re-rolled so it will not puff quite so dramatically.
Filling:
1 cup sugar
1 cup raisins
1 egg
juice of one lemon (and zest, if you wish)
Pastry:
2 cups flour
˝ cup lard (or vegetable shortening)
˝ teaspoon baking powder
6-8 tablespoons ice water
Preheat the oven to 425.
Chop the raisins coarsely by rocking a knife through them.
Mix the filling ingredients well then cook, stirring constantly
until it is slightly thickened. Cool completely. Mix the pastry
ingredients and chill. When you are ready to make the tarts,
roll out and cut two rounds for each tart. Put filling on
the bottom round, moisten the edges, and then place tope round
over, pressing the edges together with a floured fork.
Bake for 15-20 minutes. Yield will vary depending on how
large a cutter you use.
(Recipe from Saltwater Foodways)
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