Dripping cake

Well,  after my earlier blog about dripping and with a Monday off work, it was time to make something with my delicious dripping …. so dripping cake it was.

It is a old traditional English cake and uses dripping instead of butter and eggs. My thinking is that as dripping obtained from a beef roast, it is therefore a by-product of a roast and much cheaper than butter and eggs and once upon a time more common. So a clever spark one day used it and came up with dripping cake or drippers as sometimes called. The cake recipe is very easy and is lovely. So here goes ….

Ingredients

• 150g brown sugar
• 90g dripping
• 225g wholemeal flour
• 225g water
• 1 big handful of raisins
• half a small handful of flaked almonds
• 1 pinch of cinnamon
• 1 pinch of nutmeg
• 1 tsp of baking powder
• 0.5 tsp of bicarb soda

Step 1
Melt the sugar, dripping and water. Bring to a boil and simmer for 5 mins. Preheat the oven to 180.

Step 2
Sieve the flour, make a well add the dried stuff, then add the dripping mixture.

Step 3
Mix well.

Step 4
Line a loaf tin, add the mixture.

Step 5
Bake for 40 mins or until a knife comes out clean. Then allow to cool on a wire rack and enjoy with butter or clotted cream.

Charlie the Butcher.