In Ladies, a Plate: the Collection, Alexa Johnston's
two stunning books of home baking are combined in a gorgeous deluxe hardback edition.
Ladies, a Plate and
A Second Helping were welcomed by home bakers for their tantalising presentation and extensive selection of recipes. Now all the joys of Cinnamon Oysters, Cream Lilies, Melting Moments, Ginger Crunch, Meringues, Sponge Kisses, Hokey Pokey, Spicy Speculaas and many more traditional treats, come together in one beautiful collection.
Many of us can still recall a time when family cake tins contained a delicious variety of home-made biscuits, slices, fruit loaves and cakes baked each week by mothers, aunts and grandmothers. The contents of the tins brightened children's lunches, revived them after school, and refreshed friends and visitors at morning and afternoon teatime. Women also baked for suppers and teas at community events in response to the message 'Ladies, a plate' often printed on invitations. Cream-filled sponges, ginger kisses, lamingtons, custard squares, chocolate éclairs, club sandwiches and sausage rolls were just some of the many specialties perfected by home bakers.
This is a book for anyone who longs to re-create their favourite treats. Snippets of social history are included throughout as Alexa pays tribute to the women who contributed recipes to the hundreds of community cookbooks that were published over the past sixty years. This beautiful book will be essential in every baker's kitchen and a source of continuing pleasure.
Sample Recipe
Hokey Pokey Biscuits
For the biscuits
4oz/115g butter
4oz/115g sugar
1tbsp milk
2tsp golden syrup
1tsp baking soda
1/2tsp vanilla essence
1large cup/170g flour
Not quite as toothachingly sweet as the honeycomb toffee they are named after (see page 139 for that recipe), these crisp biscuits do have the slight fizz on the tongue created by baking soda combined with golden syrup. They are light and pleasant and undemanding and with the addition of some chopped chocolate - my sister Fiona's inspired embellishment - they are very hard to resist. I've given the traditional recipe here, but add 3/4 cup of chocolate chips at the end if you wish.
Getting ready
Preheat the oven to 350°F/180°C. Line two baking trays with baking paper or grease them lightly. Bring the butter to room temperature and sift the flour.
Mixing and baking
Cream the butter and sugar until soft and light. Put the milk and golden syrup in a small saucepan and bring to the boil over a medium heat. Add the baking soda and stir quickly with a wooden spoon. When the mixture froths up pour it onto the butter and sugar and mix well.
Add the vanilla followed by the flour (and the chocolate chips if you are using them).
Place teaspoonfuls on the trays, allowing room for spreading, and flatten them slightly with a fork. Bake for 10-15 minutes until golden brown. Cool on a rack and store airtight.
Makes about 24.