This recipe is taken from the Berkshire WI Cookery Book (1958), a collection of ‘cherished recipes’, as described by Doris Cuming in the book’s foreword:
‘It may be thought that, in the future, pre-packed and prepared food will replace the individuality of home cooking. Although these commodities may have to take their place in the running of a busy home and cannot be ignored, tradition and craft have too strong a hold on the memory to be lost easily; by fostering good standards of home cooking, one has some means of comparison and discrimination.’
Use 60 g (2 oz) of washed, chopped glacé cherries instead of the sultanas, or replace 1 tablespoon of flour with 1 tablespoon of cocoa powder to make chocolate fairy cakes.
The Women's Institute Vintage Teatime, compiled by Jessica Simmons. (Simon & Schuster, RRP: £9.99)
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