1 lb potatoes boiled and well mashed
1 lb butter
1 lb white sugar crushed very fine
The yolks of 8 eggs and
The whites of 7.
To be very well mixed before baking.
The name is what drew me to this recipe, especially since Owl Wood and the gardens are full of primroses right now...
On reading through the recipe, I was surprised to find no mention whatsoever of primroses!
It was shocking, though I should be used to it by now, to see how much butter was required, never mind the number of eggs and felt like reducing the amounts, but then the pudding would not be a true Primrose Pudding.
No way could I justify using such quantities on an experiment, so I divided the quantities by four (1/4 lb potatoes, etc and 2 eggs) and kept to the same proportions.
No mention of how to mix it, what size dish to use, how to bake it, of course.
I boiled and mashed the potatoes and mixed in the butter while they were still hot. Then mixed in the sugar and when the mixture was cooler I added the very well beaten eggs. I baked it in an individual 'casserole' dish at 160 degrees. After twenty minutes it didn't seem ready so I left it for a further ten.
I tried a spoonful while it was warm - pleasant and fluffy, but far too sweet.
At room temperature the texture had slightly collapsed, more like a heavy cheesecake.
This morning, after a night in the fridge, the texture is leaden and it tastes disgustingly sweet - it will be going out for the hens and the birds.
It is not a pudding I can recommend - unless you want to clog up your arteries and lose your teeth. Now, pass me a lemon.
Baps a Traditional Scottish Recipe
Flour, salt, lard, yeast, sugar, milk, water.
Sift a pound of flour into a warm bowl and stir in a small teaspoonful of salt. Rub in two ounces of lard. Stir in a sachet of dried yeast and a teaspoonful of sugar.
Make a well in the middle of the flour and pour in half a pint of tepid milk and water mix. Make a soft dough. Cover, leave to rise for about an hour.
Knead lightly and divide into pieces approximately 3 inches long by two inches wide. Brush with milk or water and set aside, to prove, for about 15 minutes.
Bake in a hot oven for about 15 -20 minutes.
Recipe adapted from The Scots Kitchen, F Marian McNeill, 1929.
Not the prettiest buns in the world - but I am elated!
In all the years I have been baking bread, trying to make bread which tasted like the bread my mother used to make, this is the first time I have almost nailed it.
I never use lard in my cooking, but I wanted the taste to be authentic, so I bought a very inexpensive half pound block, a supermarket value one, with apologies to the animals.
My first bite of a bap transported me back through the decades! They taste exactly like my memory of the bread my mother made. Hers were a bit lighter and fluffier, but the taste was there.
Regrettably, I think it could be the lard which gave it that particular taste, for my mother would have had no qualms about using it.
I made the baps to go with a pot of soup which I was making from an old recipe. I'll post about that another day.