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Food and drink - Bristol | Oporto

Bristol and South West England - Food | Recipes


Bath buns
Cornish pasties
Devon fudge

Bath buns


15 gm dried yeast
500 gm plain flour
250ml tepid milk
50 gm castor sugar
100 gm mixed candied peel
2 eggs
125 gm butter
50 gm sultanas


Cream the yeast with 1 teaspoon of the sugar. Add the tepid milk and stir this mixture into half of the flour. Put in a warm place for 1 hour. Take the other 250 gm of flour and rub the butter into it. Add to this the sugar, peel, sultanas and the other flour mixture, which should now look spongy. Beat in the eggs, one at a time, using your hands, and put the mixture in a warm place to rise for a further hour. Shape into about 12 buns and put back in warm place on a greased baking tray to rise. When well risen, sprinkle with a little sugar and bake at 220°C for about 15 minutes.

Makes 12 buns
Preparation time: 3 hours
Cooking time: 15 minutes

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Cornish pasties


225 gm plain flour
115 gm fat (mixture of lard and butter)
pinch of salt

225 gm steak cut into small cubes
2 or 3 large potatoes
piece of turnip and / or swede
onion, peeled and chopped
salt and pepper


Sift the flour with the salt, rub in the fat and mix to a pliable consistency with some water, then leave to rest for half an hour.
Roll out the pastry into a round 5 mm thick. Then peel and slice the potatoes thinly onto the centre of the round to form a base for the rest of the filling. Slice the turnip / swede thinly over the potato, then spread the beef on top. Add a little onion and season with salt and pepper. Dampen the edge of the pastry circle with water to help seal it, bring together the edges, making a parcel with the filling in the middle. Folding the edges and crimping them will make the pasty neater.

Put the pasty on a greased baking tray and make a small slit in the top to let out the steam. Brush the top with a little milk. Bake in a pre-heated oven at 200°C for 30 minutes, then reduce the heat to 190°C and cook for a further 30 minutes.

Makes 2 large pasties
Preparation time: 1 hour
Cooking time: 1 hour

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Devon fudge


300 ml full cream milk
2.5 kg granulated sugar
100 g butter
2 teaspoons vanilla essence


Pour the milk into a saucepan, bring slowly to the boil, then add the butter and sugar. Heat slowly, stirring all the time until the sugar dissolves and the butter melts. Bring to the boil, cover and boil for 2 minutes. Uncover and continue to boil steadily, stirring occasionally for a further 10-15 minutes or until a little of the mixture dropped into a cold cup of water forms a soft ball when rolled between finger and thumb.

Remove from heat, stir in the vanilla essence, then leave to cool for 5 minutes. Beat the fudge until it begins to lose its gloss, then transfer to a buttered 20cms square tin. When cool, mark into squares. Cut up with a sharp knife when firm and set, store in an airtight container and enjoy.

Makes 36 pieces
Preparation time: 5 minutes
Cooking time: 25 minutes

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