Miss Scar­lett's guide to Suf­folk liv­ing

Miss Scar­lett (aka Sandy Rud­dock) is a mother, step­mother, god­mother, aunt, daugh­ter, sib­ling, daugh­terin-law, friend, boss and en­tre­pre­neur

EADT Suffolk - - Miss Scarlett -


Novem­ber is a busy month in Suf­folk as we gal­lop madly to­wards the fes­tive sea­son. I’m try­ing not to think too much about Christmas just yet, al­though there are a few things we can do to get ahead this month. Mrs Bee­ton and her Book of House­hold Man­age­ment would have you pre­par­ing well in ad­vance of De­cem­ber, and would cer­tainly en­cour­age those of a more do­mes­tic per­sua­sion to have their Christmas cakes baked in Novem­ber and hap­pily booz­ing away in a dark cup­board ready for un­veil­ing next month.

So, back to food for the month in hand. Let’s con­cen­trate on sus­te­nance for Bon­fire Night first. Bangers are a must, so I sug­gest sausages, mash and cara­malised onion gravy. Take some of Scar­lett & Mus­tard’s Red Onion Mar­malade, add to chicken stock and re­duce to make ‘in­stant gravy’. To give your Bon­fire Bangers a sparkle, dol­lop spoon­fuls of Scar­lett & Mus­tard Chilli Jam over them and then cook in the oven as nor­mal. And an­other tra­di­tional recipe for this time of year is gin­ger­bread. Mrs Bee­ton gives us four recipes in her tome but I’ve opted to share a Gin­ger Cake favourite from the of­fice. There is also a won­der­ful recipe en­ti­tled Bon­fire Tof­fee Ap­ples to be found in Mrs Bee­ton’s Home­made Sweet Shop, a book pay­ing homage to her very sweet tooth!


110g plain flour 110g whole­meal flour 1 level tea­spoon bi­carb of soda pinch of salt 1 level tsp mixed spice 3 level tsp ground gin­ger 40g each of de­mer­ara sugar, sul­tanas, chopped mixed peel 30g sliv­ered al­monds 110g but­ter 110g golden syrup 110g black trea­cle 284 ml warm milk 1 egg, beaten Scar­lett & Mus­tard Curds to serve


1. Grease and line ob­long bak­ing tin (about 6 x 9inches). Sift plain flour, salt, mixed spice and ground gin­ger into a mix­ing bowl. Stir in whole­meal flour, sugar, sul­tanas and mixed peel. Warm but­ter with golden syrup and trea­cle over a pain of hot wa­ter un­til melted. Add to dry in­gre­di­ents and beat well. Dis­solve bi­carb of soda in warm milk and add beaten egg. Pour into the mix and beat to form a smooth bat­ter. Pour into a tin, scat­ter al­monds over the top and bake in the cen­tre of a mod­er­ate oven (180c) for 40 – 45 mins un­til well risen and springy to touch. Cool slightly in the tin and then turn out. Cut into squares. It will store in an air-tight tin for 2 – 3 days. Serve with a Scar­lett & Mus­tard curd of your choice. Tof­fee Ap­ple Curd would be per­fect for Bon­fire Night, equally the Lime & Mint or the Pas­sion Fruit & Lemon Curds would go well with the gin­ger. The tangi­ness from the pas­sion fruit in par­tic­u­lar would be great if all seems rather sweet.

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