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A selection of pastry recipes from An Irish Country Kitchen by Mary Kinsella, published by Appletree Press.
TEA & SUPPER CAKES
We continue the recipes with a tea-time favourite:
ROCK BUNS
These are simple confections of dried fruit added to a rich dough, often served with afternoon tea and best when eaten hot.
Serves 10
Preparation Time: 10 minutes
Cooking Time: 20–25 minutes
Oven Position: top
Oven Temperature: gas 6, 200°C, 400°F
Ingredients:
8oz flour 225g 2 cups
pinch of salt
1 teaspoon baking powder
1/2 teaspoon mixed spice
3oz butter or margarine 75g 1/3 cup
3oz brown or caster sugar 75g 1/3 cup
2oz raisins 50g 1/3 cup
1oz candied peel 25g 1/6 cup
1 egg
1–2 tablespoons milk
Method: Sieve flour and salt into a bowl; add the baking powder and mixed spice. Rub in the butter or margarine; add the sugar, raisins and fruit. Beat the egg with a little milk; add to dry ingredients and mix to a stiff dough. Divide into 10 portions and arrange in small heaps on a greased baking sheet. Set into the oven and bake for 20 to 25 minutes. Cool on a wire rack.
DOUGHNUTS
An international favourite, doughnuts are quick and easy to prepare and cook and are especially delicious when still warm and sprinkled with sugar.
Serves 8
Preparation Time: 12 minutes
Cooking Time: 4–6 minutes
Ingredients:
8oz flour 225g 2 cups
pinch of salt
2oz butter or margarine 50g 11/2 tablespoons
1oz caster sugar 25g 1/6 cup
1 teaspoon baking powder
1 egg
1–2 tablespoons milk
1–2 tablespoons sugar
bath of oil
Method: Sieve flour and salt into a bowl. Rub in the butter or margarine, add finely granulated sugar and baking powder, mix well together. Beat the egg with a little milk, add to the dry ingredients and mix to a firm dough. Turn onto a floured board; knead and roll out to half-inch thickness. Using a 3-inch cutter or tea cup, cut out the dough; cut out the centre with a small cutter, a half-inch in diameter. Half fill a deep pan with oil and heat to 375°C (test temperature by putting a piece of bread into the hot oil; if it turns brown in one minute the fat is right).Fry in fat till golden brown. Drain doughnuts on kitchen paper and roll them in the sugar.
PORTER CAKE
In 1759 Uncle Arthur Guinness began brewing his porter from brown malt. It was a brown beer. The very dark stout we know today is a porter of a different kind, but is used as the old porter was to moisten and add flavour and zest to fruitcake.
Preparation Time: 25 minutes
Oven Position: centre
Cooking Time: 11/2 hours
Oven Temperature: gas 4, 180°C, 350°F
Ingredients:
1lb flour 500g 4 cups
pinch of salt
1/2 teaspoon breadsoda
8oz caster sugar 225g 1 cup
8 oz butter or margarine 225g 1 cup
pinch of nutmeg
pinch of mixed spice
pinch of cinnamon
1lb sultanas or raisins 500g 23/4 cups
4oz mixed peel 100g 2/3 cup
1 large egg
1/4 pint Guinness 150ml 1/2 cup
Method: Line and grease a deep 9-inch cake tin. Sieve flour, salt and breadsoda into a bowl. Rub in the butter or margarine until the mixture is as fine as breadcrumbs. Add remaining dry ingredients and mix well together. Beat the egg and Guinness together and add to the mixed dry ingredients. Put into prepared tin and bake for 11/2 hours.
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