A Wonderful Local Delicacy

Treat yourself to a wonderful local delicacy.

If you have been to the annual Tarvin Horticultural Show (this year 22 August) you will have no doubt seen the mouthwatering Tarvin Bun Loaves on display. Well, never one to let an opportunity to eat some delicious fare go by, I thought I'd give it a bash. It didn't disappoint.

A bit of historical context first.
Tarvin Country by R M Bevan includes the following extract taken from memories of Canon Maurice Ridgway in the 1920s and 1930s -'Canon Ridgway spent his childhood in Tarvin following the appointment of his father, Martin Hill Ridgway, as vicar in 1924:'

'Tarvin contained all the necessary shops required by a village and local trades were also available. Miss Elizabeth Broster kept a small grocer's shop and her brother Tom baked bread (before 'Tip Top' took deliveries of wrapped bread). Once a week he also made what was called the Tarvin bun loaf. It was well known outside the village and was much sought after. The recipe died along with Tom Broster.'
However, the following recipe is contained in Tarvin: The History of a Cheshire Village. (Ed: Still available to purchase from Tarvin Post Office)

When I baked this it went down a treat.

1lb. (450g) self raising flour
½ ib. (225g) sugar
4 oz. (115g) butter / margarine
½ lb. (225g) sultanas
4 oz. (115g) currants
2 oz. (55g) candied Peel
1 Egg
About ½ pint of milk
Pinch of salt

Preheat oven to 325oF (160C or Gas Mark 3)
Rub butter into flour, salt and sugar.
Add fruit and peel.
Mix with beaten egg and milk.
Grease and line (base, at least) a 2 lb. and a 1 lb. loaf tin
Bake for 1 to 1 ½ hours.

Recipe by courtesy of Miss Kathleen Dodd, formerly of Oscroft Hall Farm.