Clutha Leader - - YOUR PAPER, YOUR PLACE -

A lovely Kaka Point res­i­dent loaned me a 1953 Aunt Daisy’s recipe book, and drew my at­ten­tion to the Bal­clutha Never Fail Sponge recipe.

The smell and feel of this old book re­minded me of sim­i­lar much-ri­fled ones from my child­hood; food splat­tered and of­ten scorched from be­ing left on a hot el­e­ment. You wouldn’t do it with those glossy cof­fee ta­ble ver­sions of to­day would you?!

I would sus­pect that the Bal­clutha sponge recipe was adapted by the Scots set­tlers. It epit­o­mises com­ing to a land of plenty, where you could lav­ishly put four to six eggs in sponge and use lux­u­ri­ous in­gre­di­ents.

Many of those set­tlers came with noth­ing, so it was a mat­ter of pride be­ing able to pro­duce ta­bles groan­ing with sponges, tarts and cakes, and other baked good­ies.

It be­came com­pet­i­tive, and it still is, in ru­ral com­mu­ni­ties.

We’d be in­ter­ested in hear­ing from any­one who knows any­thing about the Bal­clutha Never Fail Sponge, and hav­ing a bake-off.

Mary-Jo To­hill

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