November 17, 1920’s through the 1940’s; Lancashire Syrup Roll
November 17
Litchfield, Staffordshire UK 1928 – 1944
Lancashire Syrup Roll
Ingredients; –
Suet pastry
2 ozs. Currants
3 ozs. Chopped apples
2 tablespoonful syrup
½ lemon rind grated
Pinch of spice
Method: – Make the suet paste and roll it out fairly thinly on a floured board. Spread it with the mixed apple and currants, syrup and lemon rind. Roll up, close edges firmly, tie in a floured cloth and boil 2 hrs.
Oven temperatures are seldom given in the old books and recipes; most times the only say something like a slow oven or quick oven. These are the equlivent to today’s oven temperatures;
A very slow oven equals 250 to 275 degrees.
A slow oven equals 300 to 325 degrees.
A moderate oven equals 350 to 375 degrees.
A hot or quick oven equals 375 to 400 degrees.
A very hot oven equals 400 to 450 degrees.
I have gotten the answer for the mixed spice, what is sold in the stores is this blend; cinnamon, coriander (???) wow I never would have guessed that! caraway (another I would not have guessed!), nutmeg, ginger, and cloves. Another answer is Pumpkin spice mix with some added mace would be a good substitute. This mix has also been suggested;
1 tablespoon quality ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoons ground coriander
3/4 teaspoon ground mace
Mix all well. Use as needed.
The syrup ingredient is:
Golden Syrup – Also known as light treacle. This is a thick sugar syrup made from the juice of the sugar cane or beets by a treatment with acid. The appearance is similar to honey and often used as a less expensive substitute in baked and dessert recipes. It has a distinctive flavor and not to be confused with corn syrup, molasses or dark treacle. It was first sold as Lyle’s Golden Syrup in 1885, and was recognized in 2006 by the Guinness World Records, as the oldest branding and packaging product.
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