Durham is a county in the north-east region of England, and these are a collection of local and regional recipes handed down within families who have lived and worked in the Durham area. All of the recipes below are regionally authentic, originally coming from recipe books published in the 1800s or 1900s, with the weights and measurements adjusted (alongside the old standards) where appropriate for the modern kitchen.
1 lb (500g) stone ground flour; 1/2 lb (250g) sugar; 1/2 lb (250g) currants; 1/2 lb (250g) sultanas; 1/4 lb (125g) lard; 2 oz (60g) margarine (or butter); 2 oz (60g) lemon peel; 1 dessert spoonful mixed spice; 2 oz (60g) yeast
Rub lard into flour, add all dry ingredients and mix thoroughly. Rise the yeast in a little warm milk and mix all into a dough with more warm milk. Rise in tins and bake in moderate oven 350F (180C).
A Durham Breakfast Dish
Cut plain suet roll across into 1/2 inch slices and fry these rather slowly in a little fat. Fry an equal number of slices of ham, or for raw ham substitute boiled ham and fry the slices very lightly. Or use cooked beef and coat the slices with egg and breadcrumbs or flour before. Fry them quickly. Lay ham or beef on the browned slices of suet roll, and on top place a cooked tomato if liked. For each slice of ham or beef a large mushroom may be fried.