Persephone books and cakes - 2

    "I had a bit of a bake this morning," explained Mrs. Briggs. "... I was determined to give you a proper tea, because I don't suppose you get overmuch to eat where you are. Mrs. Chadwick looks as if she'd skimp you a bit."

In entertaining Jane Carter, the heroine of Dorothy Whipple's High Wages, Mrs. Briggs certainly has had a bit of a bake - as part of a huge spread she's made rock buns, jumbles, parkin and "oven-bottom cake".

     Fans of Mrs. Whipple will rejoice that Persephone Books have reprinted her 1930 novel about "a shop-girl-made-good", and for more on the book pop over to Dovegreyreader Scribbles and see what Lynne has to say. But don't go without having one of these rock buns first, because Jane Brocket has written the book's preface and it is Jane's recipe I've used here, and they are without doubt the best rock buns I've ever tasted!

     In her preface Jane points out that when Jane Carter goes to work in Chadwick's draper's shop as a junior assistant in haberdashery she is "living-in" staff, given bed and board but quite inadequate amounts of food, so she is permanently hungry. That accounts for the book's very frequent references to meals, from kippers (I hope they were Manx!) to Bury Simnel cake.

    But with Mrs. Briggs settled comfortably behind the teapot and Jane C. tucking in, all that remains is for me to say that if you have not yet read any Dorothy Whipple please remedy that without delay because she's far too good to overlook, and do try Jane B.'s rock buns at the first opportunity!

Comments

[Jennifer]

I have a Dorothy Whipple book on my to read list, I should make some rock buns when I finally get to it.

[Harriet]

I have not read any DW but you and Lynne together persuade me that I must. As for rock buns -- I have not had any of these for years and they look absolutely gorgeous.

[Verity]

I do like rock buns and must give Jane's recipe a go. What on earth is oven bottom cake though?

[adele geras]

I have just received this book and will read it as soon as I've read the (enormously long!) third Steig Larsson. But I have read Jane B's intro and it's brilliant. Those of your readers who are new to Dorothy Whipple have so many treats in store.

[Cornflower]

I think, Verity, that it could be a plain and simple cake (probably a basic sponge) that was baked at the bottom of the oven which was already fired up to cook something else, so helping with fuel economy (I remember my grandmother talking about the practice). Or it could be Stottie cake - http://en.wikipedia.org/wiki/Stottie_cake.
Perhaps someone will enlighten us!

[Darlene]

I'm axiously awaiting my copy so I'm very envious of yours sitting right there with those lovely buns!

[Erika]

Alas, I daren't order a copy until the British postal strike is over and I became all rock-caked out in postwar years (ditto melting moments--a rather dim recipe!) plus, except for Dundee cake, my husband won't eat any baked goods with raisins or currants inside. But you have reminded me of parkin; wonderful stuff and I will hastily bake some for weekend eating even before it is properly "ripened" and begin to re-read Lettice Copper's "National Provincial" instead. So I will trail in your wake and look forward to comments on "High Wages"

[Mary McCartney]

Jane Brocket's rock buns are very good indeed and far removed from the hand grenades I made in domestic science classes when I was twelve.

[Ruth]

and for good measure read DW's autobiography of her early years "The Other Day".

[Neuroknitter]

Look at that beautiful light falling on your rock buns!

[Choclette]

To my shame, have never heard of Dorothy Whipple. I shall be off to my local bookshop forthwith and order a copy of High Wages - may as well start with one that has so much cake in it.

[Choclette]

Forgot to ask, what exactly are jumbles? I remeber these as rather delicious treats from my childhood days when reading "what Katy did at school", but never actually knew what they were?

[Mary Chatfield]

I have read Dorothy Whipple with much pleasure, so I thought I would try the rock buns. I made this decision a little before midnight, so not having quite the right ingredients I used citron and orange peel along with with orange zest. Then had to translate all the measurements, since I live in Texas where we still use ounces. Next time I shall use a scale with both measurement systems to do this conversion work. Despite all the barriers, the buns were wonderful - rich and fruity. Thank you for this recipe. marychat