World War 1 Trench Cake with spiced apple and treacle, meadowsweet custard
World War 1 Trench Cake with spiced apple and treacle, meadowsweet custard
Trench Cake
450g plain flour
200g butter or lard
175g dark brown sugar
175g currants
4 teaspoons cocoa powder
1 teaspoon baking soda
275ml buttermilk
2 teaspoons mixed spice
Rub the flour and butter together until the mixture resembles fine crumbs.
Add the sugar, currants, cocoa powder, spice and baking soda and mix well.
Add the buttermilk and mix to a smooth dough.
Spoon into a baking tin lined with parchment and bake in a 160oc for about an hour or until a skewer comes out clean.
Spiced apple and treacle
2 cooking apples
1 tablespoon treacle
100g dark brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground clove
Pinch nutmeg
Place in a pan and simmer for 20 minutes.
Meadow Sweet Custard
1 tablespoon meadow sweet flower ( or substitute 1 teaspoon vanilla paste)
150ml whipping cream
250ml whole milk
4 egg yolks
75g castor sugar
3 tablespoons cornflour
Scald the cream and milk with the meadow sweet.
Whisk the egg yolks, sugar and cornflour together and pour over the hot cream mixture. Return to pan and stir until the mixture thickens and coats the back of a spoon. Strain through a fine sieve and serve.
