Belling Recipes

Golden Jubilee Recipes and Hints

Picture of Belling Jubilee Book cover9th Sept, 1962

Bread and Buns and Scones

Bread and Rolls

Picture of bread
  • 1lb plain flour
  • 2 level teaspoons salt
  • 1 level teaspoon sugar
  • 1oz margarine
  • 1oz yeast
  • ½ pint milk and water
Picture of bread making sequence

Sieve salt and flour into a warmed basin. Rub margarine into the flour. Make a well in the centre of the flour.

  1. Cream together the sugar and yeast and pour this into the centre of the flour.
  2. Add a little of the warm milk and water to the flour and mix all together adding the rest of the milk.
  3. Mix until the dough easily leaves the sides of the bowl.
  4. Turn on to a floured table and knead well.
  5. Put into a clean warm bowl, cover with a cloth and put into a warm place for about 3/4 to 1 hour or until the mixture has doubled in size.
  6. When risen tip on to a floured table and reknead. Shape half mixture into rolls, the other half into a plait loaf.
  7. Place on to greased and floured baking trays and put in a warm place for 10 minutes. Brush over with egg. Bake rolls for 10-15 minutes. Plaited loaf 20-30 minutes.

Temperature 450°F for first 15 minutes then down to 425°F.

Chelsea Buns

  • 8ozs plain flour
  • 12ozs yeast
  • 2oz sugar
  • Pinch salt
  • ¼ pint milk and water
  • 2ozs sultanas
  • 2ozs margarine

Warm flour and basin. Sieve flour and salt into warmed basin. Rub in 1oz margarine. Mix to a light dough with yeast which has been creamed with a teaspoonful of the measured sugar, and the warmed milk and water. Prove until double the size. Roll out to an oblong and flake remainder of fat as for flaky pastry. Sprinkle over half the measured sugar (1oz) and fold as for flaky pastry. Roll to a 10 inch square and distribute the fruit and remaining sugar all over. Roll up and cut into 8 or 12 pieces, place closely together on a greased and floured baking tin, cut side down. Allow to prove until the mixture doubles in size, sprinkle with sugar before baking.
Bake at 450°F for about 20 minutes. Use 5th oven-runner up.

Devonshire Splits

  • 8ozs plain flour
  • ½oz of yeast
  • ½oz margarine
  • ¼ pint of milk and water
  • 2 level teaspoons of caster sugar
  • ½ level teaspoon of salt
  • Jam of choice

Warm the flour and the basin, then sieved the flour and salt into it. Dissolve the margarine in the liquid and when tepid pour onto the creamed the yeast and sugar. Pour this mixture onto the centre of the flour and salt and mix to a dough. Place the dough in a warm location for around 1 hour to allow it to rise, and then cut into 12 pieces, knead each one into a ball. Allow to prove for 10 minutes on a pre warmed, greased and floured baking tin. Brush with milk and bake in a hot oven. When cold, cut through and spread with jam of choice and cream. This mixture should make 12 Devonshire splits. Bake at 475°F for 15-20 minutes. 2nd and 5th runners up.

Horseshoe Rolls

  • 8ozs self raising flour
  • 3ozs margarine
  • Milk
  • ½ level teaspoon of salt

Place the flour and salt into a basin and rub in two ounces of margarine. Make into a firm paste with the milk and then roll out on a floured table as a flaky pastry [see flaky pastry recipe] and flake on the remaining one ounce of margarine, two thirds of the way down the dough. Fold into three and roll out lightly, then cut into squares. Roll up from the corners, and form into a horseshoe shape. Mark with the back of a knife and place on a flat tin and brush over with an egg. Bake at 450°F for about 15 minutes.

Ginger Scones

  • 8ozs plain flour
  • 1oz margarine
  • 1oz caster sugar
  • 2 level teaspoons of syrup
  • Egg or milk to mix
  • 1 level teaspoon cream of tarter
  • 2 level teaspoons ground ginger
  • 1 level teaspoon of bicarbonate of soda

Sieve the flour and rub in the fat, then add all the other dry ingredients. Next warm the syrup and add to the mixture then mix to a soft dough using either the egg or milk. Turn on to a floured table and roll out, then cut into small rounds or shapes using the hands. Place on a greased and floured tin and brush over with egg or milk.
Bake at 450°F. for 10-15 minutes.

Welsh Girdle Scones

  • 8ozs self raisin flour
  • 4ozs of margarine
  • 3ozs soft brown sugar
  • 3ozs of currants
  • 1oz chopped peel
  • Egg and milk to mix
  • Pinch of cinnamon
  • Pinch of mixed spice
  • Pinch of salt

Rub the fat into the flour, and add the other ingredients then mix to a pastry consistency using the milk or eggs. Roll out, and cut into rounds then cook on top of a very lightly floured griddle plate or grill-boiler. Heat this plate up in the same way as for ‘Drop Scones’. Cook on both sides, °and serve hot dusted with caster sugar or if cold spread with butter.

Potato Scones

  • 8ozs cooked hot potato
  • 2ozs plain flour
  • 1½ozs margarine
  • 1 dessertspoon of hot milk
  • Good pinch of salt

Mash the potatoes with the milk, salt and margarine then beat until smooth. Add the flour to form a stiff dough, and roll out thinly then cut into rounds. Bake for about 10 minutes or cook on a grill-boiler or griddle plate as used for Drop Scones or Welsh Cakes. Butter and serve while hot.

Plain Scones

  • 8ozs plain flour
  • 2ozs of margarine
  • 2 level tablespoons sugar
  • 2 level teaspoons cream of tartar
  • 1 level teaspoon bicarbonate of soda
  • Milk as required
  • Pinch of salt

Sieve the flour and mix together all the dry ingredients. Rub in the margarine and mix to a softish dough using the milk. Roll out and cut into rounds or shapes, f latten out with the palm of the hand, then cut into four, making small triangular scones. Place on a greased and floured baking tin and brush over with egg or milk [if liked]. Vary the mixture by adding sultanas.

These scones can also be cut into fingers and cooked on a griddle plate or grill-boiler. Dust over the surface of the plate with the flour and cook as for Welsh Griddle Scones, cook on all four sides [as for Savoury Splits which are shown elsewhere].
To make savoury cheese scones, omit the sugar and add 2-3 oz finely grated cheese and seasoning.
Bake at 450°F. for 10-15 minutes.

Wholemeal Scones

  • 4ozs wholemeal flour
  • 4ozs plain white flour
  • 2ozs margarine
  • 2 teaspoons cream of tartar
  • 1 level teaspoon bicarbonate of soda
  • Pinch of salt

Mix and bake as for plain scones.

Drop Scones

  • 8ozs plain flour
  • 2 level dessertspoons of sugar
  • 1 egg
  • 2 level teaspoons cream of tartar
  • 1 level teaspoon bicarbonate of soda
  • Milk
  • Pinch of salt

Mix the flour and sugar, at the same time add a pinch of salt. Make a well in the centre of the mixture and break an egg into it, then gradually beat in the milk to make a thick batter. Beat in the sieved cream of tartar and bicarbonate of soda just before using. Heat up the grill-boiler or griddle plate with the switch on full for 2 or 3 minutes, turn to a low heat. Slightly grease the top of the plate or griddle with a little lard and drop the batter on, a dessertspoonful at a time. Cook four or five scones at a time, and when bubbles appear and the top surface looks dry, turn over. When cooked cover with a tea towel to retain a soft texture, spread with butter, jam or lemon curd and serve. The scones are best eaten on the day they are made.