When I was looking through my books for the 1st September folklore post I came across the recipe for Suffolk Fourses Cake. Not something that was a regular for baking in my Suffolk kitchen - because I'd never heard of it except in this book.
Although Fourses is a Suffolk word I knew............ it's the afternoon version of Elevenses ....so I thought I'd better set to and make this. It's from the recipe in the book Cattern Cakes and Lace.
"A traditional lardy bread, served to Suffolk harvesters in the afternoons with sweetened beer. Rich and full of calories, they were welcome after back-breaking toil"
|(How real the corn looks - but it's just a photo in the book! Cattern Cakes and Lace by Julia Jones and Barbara Deer Published in 1987)|
I used half the recipe. It's a cross between bread and cake and I think it should have risen a bit more. I'm eating my way through it - spread with butter. Very solid and filling! would have been perfect for farm-workers.