Cake with Rhubarb

  • This is the same recipe as Cake with Sour Fruits – 1.
  • I got this recipe from my Polish friend in Leeds.
  • It is a batter style cake but made with melted butter rather than oil, which I have used before in cakes such as
  • Victorian Apple Cake  or 
  • Cake with Peaches  
  • The original recipe was for rhubarb –   rabarbar  – in Polish and this is what I used now it is in season.
  • You need to use quite a lot of rhubarb as the cake rises and the fruit moves apart.
  • *
  • If the rhubarb is too sour you can dust the cake with icing sugar before serving.


  • 250g butter
  • 200g granulated sugar
  • 60ml cold water
  • 3 eggs
  • 340g plain flour
  • 2 teaspoons of baking powder 
  • *
  • 450 – 500g rhubarb – cut into small pieces.


  • Grease and line 3 sides of a 32x22cm baking tin.
  • Pre-heat the oven toGM4 – 180°C
  • *
  • Mix the baking powder with the flour.
  • Melt the butter & sugar in a saucepan – do not boil.
  • Add the water and leave to cool.
  • Beat the eggs into the flour.
  • Add the butter mixture and mix well until you have a thick batter.
  • Pour into the tin and level out the batter to all sides.
  • Cover the top with the rhubarb pieces.
  • Bake for 50-55 minutes.
  • Check the cake part is ready with a tester.
  • Leave to cool in the tin.
  • *
  • Optional – dust with icing sugar before serving.

Duchess – Silver Rose Tea Plate

Lemon Meringue Pie

  • I am sure this would be a popular dessert in Poland and would be a bezowa (meringue) tarta (tart)
  • This is said to have originated in the United States of America.
  • Custard pies of various kinds using egg yolks had been made in Britain and then America for years but the first mention of Lemon Meringue Pie is in a cookery book of 1869.

  • Mrs Elizabeth Goodfellow, who ran a pastry shop in Philadelphia, decided to use the leftover egg whites as a topping over a lemon custard.

  • Mrs Elizabeth Goodfellow also started America’s first cookery school.



    Shortcrust pastry


    40g cornflour

    25g butter

    300ml water

    2 lemons rind & juice

    2 egg yolks

    50g caster sugar


    2 egg whites

    50g & 50g caster sugar


    It is best to use a metal dish especially one with a loose base.

    Any diameter from 18cm to 22cm.

    Grease the dish well.

    Roll out the shortcrust pastry and line the dish.

    Place a circle of baking paper over the base and add “baking beans”.

    Bake blind at GM 7 – 220°C for around 15 minutes.

    Remove the beans and paper and bake for another 5 minutes.

    Leave to cool.


    In a saucepan blend a little of the water with the cornflour.

    Add the rest of the water and the butter.

    Bring to the boil and then lower the heat

    Stir and cook for 3 minutes.

    Remove from the heat.

    Add the lemon rind and juice.

    Add the yolks and 50g of caster sugar.

    Mix well and leave to cool.


    Pre-heat the oven to GM3 – 160°C.


    Fill the pastry with the lemon mixture.


    Whisk the egg whites till stiff.

    Whisk in 50g of caster sugar till stiff.

    Fold in 50g of caster sugar.

    Cover the pie with the egg white mixture.

    Make random peaks over the surface.

    Bake for 25 minutes.


    Leave to cool before serving.


    If you have an extra egg white, say from making the pastry, use this with extra sugar for the topping.

  • Served here on Royal Doulton Tapestry.

Cake with “Sour” Fruits 2

  • This is the second fruit recipe I have been given from my Polish friend in Leeds.
  • It is quite unusual and contains a large proportion of fruit to cake.
  • It works best with sour fruits such as –
  • Bilberries (Whinberries)
  • Cooking apples
  • Plums – not too ripe
  • Rhubarb
  • Sour cherries
  • *
  • I have tried it out with Bramley apples from the garden as rhubarb is not yet in season. (This will be my next trial).
  • Some potato flour is used and the recipe says you can use budyń –– Polish custard powder.
  • The second time I tried it out using English custard powder.
  • I used 180g of granulated sugar, which was enough for the apples.


  • 1kg of fruit
  • *
  • 180g – 220g granulated sugar – depends on how sour the fruit is.
  • 3 eggs
  • 170g plain flour
  • 1½ teaspoons baking powder
  • 90g potato flour 
  • 125g butter
  • 2 tablespoons of sunflower oil
  • *
  • 1 – 2 teaspoons of mixed spice or cinnamon or 5-6 drops of vanilla essence
  • *
  • Butter or oil &  bułka tarta – dried breadcrumbs
  • *
  • Icing sugar to dust


  • Grease a 32 x 22 baking tin and cover thinly with breadcrumbs.
  • Pre-heat the oven to GM 4 – 180°C.
  • Melt the butter in a small saucepan and leave to cool.
  • *
  • Prepare the fruit – for apples these were peeled and cored and chopped into small pieces.
  • Mix the spices with the fruit.
  • *
  • Mix the plain flour, baking powder and potato flour together .
  • In a large bowl whisk the eggs with the sugar (180g for apples).
  • Mix in the flour mixture
  • Add the cooled butter and mix well.
  • Add the sunflower oil and mix well.
  • *
  • Add the fruit and mix so that the fruit is coated with the batter.
  • Put the cake mixture into the prepared tin and smooth it down and into the sides.
  • *
  • Bake for 45 -50 minutes.
  • Leave to cool in the tin.
  • Dust with icing sugar.
  • *
  • It is hard to take out whole from the tin – easier to cut squares or rectangles in the tin and take these out individually to serve. 
  • Royal Grafton – Woodside tea plate
  • *
  • Option 

  • The recipe says you can use budyń– Polish custard powder  instead of  potato flour.
  •  I did not have any budyń but  tried it out the second time using English custard powder it worked well.
  • See photo below served on Royal Doulton – Carnation.


Semi-Steamed Fruit Cake

  • I came across this recipe the other day in a Christmas magazine.
  • It is different in many ways from other fruit cakes (keks) that I have made in several ways.
  • The dried fruits included apricots and dates.
  • All the dried fruits were left overnight in apple juice.
  • Butter and Sunflower oil were used.
  • When baking the tin was covered for some off the time – which resulted in the cake being more steamed than baked.
  • Then the lid or foil was removed and the cake was baked for the rest of the time.
  • *
  • I adjusted a few of the ingredients so that this fruit cake – could be more easily made.
  • I halved the original quantities.
  • A large circular dish was originally used – I tried a 26x20cm tin.
  • Rectangular or square cakes are much easier to slice up than circular ones.
  • *
  • The result was a very lovely moist fruit cake, which I will be making often.

Note – you start this cake the evening before


  • 150g raisins
  • 75g dried apricots – chopped
  • 40g mixed peel
  • 75g glacé cherries – chopped
  • 90g dates – chopped
  • 125ml apple juice
  • *
  • 55g butter – softened
  • 90g granulated sugar
  • 60ml sunflower oil
  • 1½ tablespoons of runny honey
  • *
  • pinch of salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon ground ginger
  • ¼ teaspoon freshly ground nutmeg
  • ½ teaspoon ground cinnamon
  •  *
  • 2 eggs
  • 100g plain flour
  • *
  • 45g chopped walnuts – optional


  • The evening before baking put all the fruits into a saucepan and add the apple juice.
  • Mix well over a low heat until all the fruits are covered.
  • Cover the pan and leave this until the next day.
  • *
  • Pre-heat oven to GM3 – 160°C
  • Grease and line base and 2 sides of a 26×20 cm baking tin.
  • Cream the butter and sugar together.
  • Add the sunflower oil and mix well.
  • Add the salt and spices and mix well.
  • Add the eggs one at a time and mix well.
  • Add the fruit mixture.
  • Add the walnuts and stir until everything is evenly mixed.
  • *
  • Pour the mixture into the tin and smooth the top.
  • Cover the tin with aluminium foil.
  • Bake for 65 -75 minutes until the top is set.
  • Remove the foil and bake for 25 – 30 minutes.
  • *
  • Leave to cool on a wire rack.
  • Cut into squares or rectangles to serve.

Royal Standard – Lynsdale tea plate

Option – not tested

  • Use a round pyrex dish with a lid for the first part of the baking.
  • Then remove the lid for the final part.

Iced Lime Yoghurt Cake

  • This is based on my Iced Lemon Yoghurt Cake.
  • This is a wonderful ‘plain cake’ using yoghurt and the texture is good.
  • I did not have any lemons but had some limes – limonka – so tried this out.
  • I learnt a new tip, which was to add the lime rind to the sugar for about 30 minutes – this releases more lime oil.


  • 200g plain flour
  • 2 teaspoons of baking powder
  • 200g granulated sugar
  • Zest of 3 limes
  • 185ml of Greek style yoghurt
  • 3 eggs
  • 120ml sunflower oil
  • Large pinch of salt


  • Add the lime zest to the sugar and leave for about 30 minutes.
  • Pre-heat the oven to GM4 – 180ºC.
  • Use a loaf liner to line a 2 lb loaf tin.
  • Mix the flour, baking powder and salt together.
  • Add the yoghurt and eggs to the sugar mixture.
  • Gradually add the flour mixture and mix well.
  • Add the oil and mix well again.
  • Pour the batter into the loaf tin and smooth the top.
  • Bake for around 45 to 50 minutes.
  • Check a little earlier and cover with greaseproof  paper if it is starting to burn.
  • Leave to cool in the tin.

Lemon Icing – Ingredients

  • 100g icing sugar – approx
  • 1 tablespoon of lime juice

Lemon Icing – Method

  • Mix the icing sugar with the lime juice.
  • Adjust sugar or juice to make a thin pouring icing.
  • Once the cake is cold, pour this over the cake.
  • Smooth down with a warm spatula.
  • Served on Royal Doulton – Tapestry Tea Plate

Chocolate Meringues

  • The original recipe made a circle/nest of the meringue.
  • I find individuals ones easier and more useful.
  • The sugar in the original was all icing sugar – I found this very hard to whisk up so if you can find caster sugar it is much easier to use.


  • 2 egg whites
  • 90g caster sugar
  • *
  • 15g icing sugar
  • 2 teaspoons of cocoa powder


  • Pre-heat the oven to GM2 – 150°C
  • Line a baking tray with baking paper
  • *
  • In a small dish mix the 15g of icing sugar and the cocoa powder.
  • *
  • Whisk the egg white until they are stiff.
  • Add the caster sugar and whisk until stiff again.
  • With a metal spoon fold in the icing sugar and cocoa mixture.
  • Place spoonfuls of the mixture onto the baking sheet.
  • You should get 6 or 8 meringues.
  • Place them in the oven for around 1hour 25 minutes.
  • Turn off the oven – you can keep them in there for an extra 15 minutes if required.
  • Leave the baking tray on a wire rack to cool completely.

Using the Meringues

  • These chocolate meringues are very useful for a variety of desserts.
  • They go well with sweetened yoghurt or yoghurt cheese.
  • They can be used with flavoured butter creams using rum or coffee or even more chocolate.
  • In England whipped double cream can be used.
  • In the glass dish above greek yoghurt was mixed with some sour cherry jam as the base and a dollop of the yoghurt was put on top of the meringue.
  • Try with chocolate budyń –– Polish custard.
  • They should be great with vanilla ice cream.

Half Size – Mama’s Never too Late Christmas Cake

  • Because of not being able to see many friends or family these last 3 years, I have not made an English style Christmas Cake for ages.
  • I have just been making one for my friend who is about to celebrate a significant birthday and loves fruit cake.
  • I found that the usual amount was quite a lot and I had forgotten how hard it was to mix it all up.
  • I thought that next time I would just make a half sized one.
  • Rather than halve the amounts ‘on the hoof’  I thought I would write this up with the half sized amount.
  • Decided it was better to do this now whilst things are fresh in my mind.
  • Of course I will not have the timings for baking but I can give estimates and check these later when I make this size of  cake.
  • It is a very moist cake and therefore it will only keep for about 2 months.

  • *
  • However if you want to add marzipan & icing then you should make it about 2- 3 weeks in advance, to give time for this to be done.


  • 450g mixture of currants, raisins & sultanas
  • 100g chopped mixed peel
  • 100g glacé cherries cut in half
  • Grated rind of 1 lemon & 1 orange
  • 1 medium cooking apple, peeled and coarse grated
  • 100g fine grated carrots
  • 1 tablespoon rum
  • 60 ml strong cold tea (I use a scented one like Earl Grey)
  • *
  • 175 g Butter
  • 175 g soft dark brown sugar
  • 2 tablespoons of black treacle
  • 3 large eggs – beaten
  • *
  • 200g plain flour – sieved
  • 1/4 level teaspoon salt
  • 3 level teaspoons mixed spice
  • ½ level teaspoon of cinnamon
  • ¼  grated nutmeg
  • ½ tablespoon cocoa  – yes cocoa! – sieved
  • 1 tablespoon ground almonds 


  • Put all the fruit, rinds, carrots, rum & tea into large bowl,  mix and leave for 15 minutes.
  • Pre-heat the oven to Gas Mark 2 – 150oC.
  • Grease and line the cake tin – 20cm or 18cm square.
  • In another  large bowl, cream the margarine and sugar, beat in the treacle and eggs.
  • Mix all the dry ingredients together & fold them in using a large metal spoon.
  • Fold in the fruit mix using a large metal spoon
  • *
  • Put all the cake mixture into the tin to fill the shape and smooth the top.
  • 20 cm square – try 1hr 30mins
  • 18 cm square  -try 1hr 15 mins 
  • The above are guides as it does depend on your oven – you need to check earlier.
  • Leave to cool completely in the tin.
  • *
  • Wrap in several layers of foil to store.

Decorating the cake

  • It depends on who is coming and whether there are  lots of marzipan & icing lovers on how much I decorate the cake.
  • *
  • Sometimes I just dust the top with icing sugar.
  • See the full sized recipe for more details.
  • Cut down the amounts to suit the cake size.

Placek with Figs 2

  • My father loved English Fig Rolls so he would have loved this pastry.
  • It is based on an English recipe for a pie that was served on Palm Sunday – 2 April in 2023.
  • You have to start the fig filling the evening before and then cook it the next morning.
  • The filling needs to be completely cold before using.
  • I made it using my kruche ciasto – shortcrust pastry.


  • 250g plain flour
  • 125g butter
  • 1 egg yolk
  • Juice of 1 lemon
  • Cold water to mix the dough.
  • *
  • Egg white to glaze

METHOD – Pastry

  • Rub the butter into the flour until you have breadcrumbs.
  • Mix in the egg yolk, lemon juice and enough water until you have a soft dough.
  • Cover and rest in the fridge for 30 minutes.


  • 250g dried figs
  • Juice of 1 lemon
  • 2 tablespoons of granulated sugar
  • 1-2 tablespoons of cornflour
  • 1 teaspoon of mixed spice

METHOD – Filling

  • Place the figs in a bowl with the lemon juice.
  • Pour enough boiling water over the figs to cover them and leave overnight.
  • Sieve the figs from the liquid – but keep the liquid.
  • Chop the figs into small pieces.
  • Take a few tablespoons of the liquid and mix with the cornflour.
  • Put the rest of the liquid in a saucepan and add the sugar and spice.
  • Heat gently and then add the cornflour paste.
  • Carry on heating until the liquid thickens.
  • Add the chopped figs and heat gently to reduce the liquid until you have a thick paste.
  • Leave to cool – this must be cold when you use it.

METHOD – Placek

  • Grease and line a 26 x 16cm tin.
  • Pre-heat the oven to GM 6 – 200°C
  • Divide the pastry into two.
  • Roll out one half and use this to line the base of the tin.
  • Spread out the fig paste over the pastry.
  • Roll out the rest of the pastry and cover the top of the tin.
  • Brush the top of the pastry with beaten egg white.
  • Bake for 30 – 35 minutes



  • Served on Crown bone china tea plates.

OPTIONS – Not Tested.

  • Add 2 tablespoons of icing sugar to the flour when making the pastry dough.
  • Sprinkle 1-2 tablespoons of granulated sugar on top of the egg white glaze.
  • Dust with icing sugar when serving.

Baking with Cranberry Mincemeat 2 – Placek

  • I have tried several bakes using the cranberry mincemeat.
  • Here is the second one.
  • You can use any version of shortcrust pastry but the richer ones are the best.
  • This one is one my Mama used to make.


  • 250g plain flour
  • 125g butter
  • 1 egg yolk
  • Juice of 1 lemon
  • Cold water to mix the dough.
  • *
  • Egg white to glaze
  • *
  • Cranberry mincemeat


  • Rub the butter into the flour until you have breadcrumbs.
  • Mix in the egg yolk, lemon juice and enough water until you have a soft dough.
  • Cover and rest in the fridge for 30 minutes.
  • *
  • Grease and line a 26 x 16cm tin.
  • Pre-heat the oven to GM 6 – 200°C
  • Divide the pastry into two.
  • Roll out one half and use this to line the base of the tin.
  • Spread out the cranberry mincemeat over the pastry.
  • Roll out the rest of the pastry and cover the top of the tin.
  • Brush the top of the pastry with beaten egg white.
  • Bake for 30 – 35 minutes.
  • Cut into squares when cool.

Royal Doulton – Tapestry tea plate

Apple Mincemeat Crumble Squares

  • This is my 525 post – Thank you everyone for reading them.
  • This is a quicker alternative to making individual little mince pies.
  • There is a buttery layer of shortcrust pastry at the bottom.
  • A crumble mixture on the top.
  • In between a layer of Apple mincemeat. 
  • Or use good quality mincemeat with a cooked cooking apple added but no extra sugar.

Ingredients – Pastry

  • 150g plain flour  –  
  • 75g butter 
  • 1-2 tablespoons of icing sugar (optional)
  • 1 egg yolk
  • Juice of 1 lemon (and maybe 1 tablespoon of cold water)

Method  – Pastry

  • Rub the butter into the flour to make “breadcrumbs”.
  • Mix in the icing sugar.
  • First with a knife and then with your fingertips mix in the yolk & lemon juice (and  maybe a tablespoon of cold water.)
  • You are aiming to get a dough which is not wet.
  • Rest for about 20 minutes.

Ingredients  – Crumble

  • 90g plain flour
  • 45g butter
  • 45g granulated sugar

Method – Crumble

  • Rub the butter into the flour until you have breadcrumbs.
  • Stir in the sugar.

Method – Overall

  • Pre-heat the oven to GM6 – 200°C
  • Grease and line with 1 piece of baking paper 2 long sides and the base of a 26 x 21 cm tin.
  • Roll out the pastry into a  thin rectangle that fits the base of the tin.
  • Spread the mincemeat over the pastry.
  • Sprinkle the crumble mix over the top.
  • Use a fork to ‘rough up’ the top.
  • Bake for around 25 – 30 minutes.
  • *
  • Cut into squares when cool.