Wiltshire is a county in the south-west region of England and these are a collection of local and regional recipes handed down within families who have lived and worked in the Wiltshire 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) dough – made by mixing 1 lb (500g) flour, 2 oz (60g) sugar and 2 oz (60g) fat (lard) with two penny-worth (20g) of yeast dissolved in a little warm water. Use enough water to make a soft dough and knead well. Put in a large bowl in the warm to prove for 1/2 hour. Knead and leave to prove for further 1/2 hour.
Now put on a floured board and roll in 1/4 lb (125g) lard, 1/4 lb (125g) sugar, and as many currants and sultanas as desired (approx. 500g). Fold and roll, repeating the folding and rolling four times, making sure that all the ingredients are well mixed. Put into a well-greased loaf tin and bake in a moderate oven 350F (180C) for 1 hour and a slow oven for a further 1 1/2 hours.
1/2 lb (250g) butter or margarine, 18 oz (500g) flour, 8 oz (225g) caster sugar, 1 oz (30g) candied peel, 4 oz (115g) each of currants, sultanas and stoned raisins, 3 eggs, 1/2 pint (300ml) milk, 1 teaspoonful bicarbonate of soda.
Rub the butter (or margarine) into the flour, add the sugar, chopped peel, currants, sultanas and raisins, dissolve the soda in the tepid milk, beat the eggs, and add to the mixture, beating all well together. Place in a cake tin and bake in a sharp oven at first, 450F (230C) reducing heat to a moderate temperature 330F (160C) until cooked.
WILTSHIRE STIR-IN PUDDING
12 oz (340g) Self Raising flour, 6 oz (170g) lard, 3 oz (85g) white sugar, milk and water or water to mix, pinch salt, fruit as available, suitably prepared, about 3 or 4 handfuls.
Rub fat into flour, sugar and salt. Stir in green gooseberries or rhubarb in 1 inch lengths or apples peeled, cored and sliced with a 4 or 5 cloves. Mix with sufficient liquid to make fairly stiff mixture. Steam in well-greased basin for 2 1/2 – 3 hours. Serve with custard and/or cream and sugar.