Name: Jennifer Ransom (Baltzer)
Class Year: 1965
Country of Residence: England

Why is this recipe great? What’s its backstory? 

I never tire of visiting the plethora of historic Cathedrals, Churches and Chapels in the United Kingdom. Their spires and towers welcome you from afar, while their exterior and interior architecture, art, craft and furnishings provide a rich, text-book learning experience. Often, during summer months or on national holidays, worthy parishioners of these edifices, run a café within the main building or in a nearby Parish Hall, or in a sunny summer churchyard marquee. The cakes, buns, muffins, scones, cookies, bars, tray-bakes etc are delicious, often ‘regional’ and usually sourced from a proud local family’s treasured cook book.

On a trip ‘up north’ in autumn 2016, I sought out the magnificent Ripon Cathedral in Yorkshire for a long afternoon’s visit. Founded in 672 AD by Saint Wilfrid, it predates England itself by 255 years! From Anglo-Saxon beginnings, it has been added to over the centuries, so – like many cathedrals – boasts everything from the sombre oldest crypt in the UK, to magnificent medieval carved wooden angels in the high nave ceiling, to a 20thC pulpit with both Arts and Crafts and Art Nouveau influences. (Too much to describe here, so please ‘google it’ for more.)

After several hours’ self-guided tour from crypt, to nave and side chapels, through cathedral library, treasury and museum, I was flagging and much in need of a cup of tea and a sweet treat. In the café, I fell upon the home-baked, locally-inspired “Parkin”, so delicious that I begged the recipe from the home-baker who kindly gave me her family version. She cautioned that, “Parkin should NOT be confused with a ginger cake nor gingerbread recipe. True Yorkshire Parkin contains oatmeal and treacle – any cake without it, is simply a charlatan bit of gingerbread!”

In Yorkshire (and Lancashire, but let’s not get into the Wars of the Roses!) Parkin is associated with, and eaten around Hallowe’en and “The 5th of November” or Bonfire Night, aka ‘Guy Fawkes’. (Google again for info) It would warm you on a cold night!

Continue reading Old-Fashioned Yorkshire Parkin →

Name: Vijaya Pastala
Class Year: 1989
Country of Residence: India

Why is this recipe great? What’s its backstory? 

This is a quick and easy recipe of gajar ka halwa or carrot halwa which is typically prepared in the winter months when red carrots or what are known as “Delhi carrots” are in season. A festive dessert it is prepared during Diwali which is celebrated in winter. 

Traditionally, carrot halwa is boiled and cooked in milk with lots of ghee and is quite laborious with the carrots and milk constantly stirred until the milk is thick and the carrots are cooked. This recipe is basically a cheat version of the traditional carrot halwa – prepared and cooked with condensed milk or sweetened evaporated milk. My husband loves cooking the traditional version of carrot halwa, slaving over the stove, constantly stirring and fussing over the carrots boiling in milk. According to me, this quick and easy version tastes as good as the traditional version and is less work!!

Continue reading Gajar ka halwa (Carrot halwa) →

Name: Silvia Maulini
Class Year: 1980
Country of Residence: The Netherlands

Why is this recipe great? What’s its backstory? 

The birthday of Sinterklaas, also known as St. Nicholaas, is a magical day for anyone living in the Netherlands or the Flanders, especially when small children are around. The celebration takes place on the evening of 5 December and families prepare for weeks ahead, wrapping presents in creative packages (called “surprises”), writing small poems to accompany the gifts… and eating traditional sweets rich in spices and almond paste. Sinterklaas visits children (and adults) and delivers much coveted presents and sweets, leaving the country the next morning to travel back to Spain, where he lives for the rest of the year, at least according to the legend. Gevulde Speculaas is one of the most popular Sinterklaas sweets and it can normally be found in the shops only between early October and 5 December. My family loves this rather spicy cake and so a few years ago I started baking my own Gevulde Speculaas, willing to please all year around. Needless to say, I received no complaints when I offered it along a cup of coffee in mid-February and I now keep a few slabs of it in the freezer for every occasion.

Continue reading Gevulde Speculaas (stuffed speculaas cake) →