Ok, so here is my knowledge from when I ran the cook school and had my own home
economist. Plus my research into cattern cakes.
Use butter. If you can't use butter use a pure sunflower spread that is as
near to 70% fat as possible (it says so on the packet). I use, in the UK, PURE
(brand)
This website, http://www.cooksinfo.com/flour, supports the claim that you
need to add liquid when making a UK recipe with American flour, and
subtract liquid for the reverse. Unfortunately they do not say exactly
how much to add/subtract.
There is also a helpful table showing how different
I was wondering about whether it was the self rising flour that was the
problem. I wonder why you need more water in the US. Perhaps a humidity
issue?
I do have the recipe in the very pretty book about Cattern Cakes and
holidays, so no need to retype it.
What about beverages? I see that something
I suspect some of the problem in the dryness of the cattern cakes is the
difference in flour from the UK to the USA. I often have to add more liquid
over here than I did when I made the same recipe in the UK, but you need to
know what the consistency should be to get that right. Also I
Dear Devon,
I expect you'll get lots of answers to this question.
Just to say I have successfully made Cattern cakes from the recipe in
the book "Cattern Cakes and Lace. A Calendar of Feasts" by Julia Jones
and Barbara Deer.
They were delicious and needed no yeast. My recipe used self
