Traditional Recipe and other matters – Gavin and Yvonne’s Archive – Wicca.org

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Fenix,
Sorry to learn of your friend, but supposedly s/he is in a better place. Thinking of the world in its present state, that doesn’t sound too bad.
You know, don’t you, that Sainte-Yvonne is adamant : “Death” is actually graduation but the fact must be suppressed to keep the marks terrified.

Hayley,
Get well! … or else.

Pagan Temple
That’s quite an alignment. Our friendly astrologer Zorian says that 1968 was a cumulative year; that the heavens realigned themselves in 65/66/67. Now we’ve told you more than we understand.
Don’t worry about the recipe being too late. It’s better if kept over for a year.

And to all,
Keep fresh batteries in your bullshit detector at all times.

– – – – – – – – –
Here is Granny Frith’s recipe for Solstice Pudding/Cake. Let’s get down and traditional.
She made hers early in the year and put them on a quiet, cool shelf, visiting them only monthly to pour a little rum into them.

4 oz pitted prunes
12 oz currants (or equivalent weight in extra raisins)
12 oz golden raisins (sultanas)
24 oz dark raisins
3 cups flour
4 oz canned crushed sweetened pineapple
6 oz maraschino cherries cut in quarters, plus their liquid
1/2 level tsp salt
16 oz white breadcrumbs
16 oz lard or (more traditional) fine-chopped suet
16 oz dark brown sugar
4 oz ground almonds
grated rind of 4 lemons
2 tsp nutmeg
10 large eggs
Pinch of ground clove
2 oz dark rum plus or minus
Note – Using a food grinder makes much of this easier.

Procedure
Chop prunes and half the raisins with breadcrumbs (2 – 3 batches).
Beat eggs.
Put everything (yes, all of it) into a large bowl. We use a scrubbed kitchen sink. Mix thoroughly with washed hands. (This is traditional; let the kids help here.)
Add enough rum to moisten everything–though sparingly, mind you.
Place in two buttered 8-inch bowls (we use stainless steel).
Cover each bowl with heavyweight aluminum foil. Tie down with twine, forming a lifting handle with the twine. Cut a small slot in the center of the foil.
Traditional – Steam 8 hours in a double boiler or bain-marie (this from the days of coal and wood stoves)
Modern – Pressure cook at high pressure on a rack in cooker with plenty of water for 2 hours. (repeat : plenty of water)
While cake is still in bowl, hide a dozen 25c coins (quarters) in the top. Turn it out onto a fireproof plate. Pour a little rum over it. Place a sprig of holly in the top. In a darkened dining room, serve it flaming with white rum sauce on the side. If you get a coin in your serving, that’s good luck and wealth for the post-Solstice year. Mind your teeth; it’s not wonderful to break a tooth on your coin.
Refrigerate any leftovers. Cut and eat as you would Christmas cake.

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