Hope Cove is a popular seaside village on the south Devon coast located on the eastern side of Thurlestone Bay. The village used to be a centre for fishing and smuggling but nowadays tourism is the main activity. It’s a 45-min drive from our house through the undulating countryside of the South Hams and the journey took in all kinds of weather. We left in squally showers and sunshine and then, from one of the elevated sections of the road, I looked across to the peaks of Dartmoor, had someone really sprinkled icing sugar snow? Later on, I glanced to the west to see the sun shining from a pale blue sky illuminating a deep emerald green valley. To the east, however, a thick horizontal layer of dark grey cloud lay above clear sky that glowed with an ominous orange light. Curiously, the dark grey layer appeared to be bleeding downwards in to the orange layer compounding the threatening feeling of impending rain.
Fortunately, by the time we arrived at Hope Cove, the sky had cleared and the sun was shining although its low angle left large areas in the shade and the persistent sea breeze made it feel much colder. There were good views across Thurlestone Bay to Burgh Island and onwards as far as the distinctive conical outcrop of Rame Head in East Cornwall.
We found a large crowd of 40 or more people gathered around Amanda Keetley as she explained her plan for the afternoon. Hope Cove has two beaches, the smaller Mouthwell Sands and the larger Harbour Beach. The tide was well out exposing great expanses of sand and we were to clean both beaches. She handed out large plastic sacs and reusable gloves and people dispersed to pick up plastic waste and other litter. There were quite a few children and dogs and the afternoon had a happy, light feeling despite the cold.
Hazel and I went to Harbour Beach where we found plenty of plastic waste along the strandlines. We didn’t see many large items such as plastic bottles but there was a lot of plastic twine/fishing line much of it entangled with seaweed. We also found pieces of plastic bag, plastic wrap, pieces of plastic rope and many, many smallish plastic fragments (1-2 cm) probably from the breakdown of larger items. Much of this waste is potentially very damaging to sea creatures.
We also found a few plastic nurdles and other pellets but only at the back of the Harbour Beach on dry sand. The nurdles were quite similar to those we found at Leas Foot Sands, two miles further west round Thurlestone Bay.
When we had enough of the cold we took our bag to the collecting point outside the Cove Café Bar where a large pile was developing. In the end there were about 20 bags of waste: it was reassuring that so much plastic had been picked up but troubling that so much needed to be picked up.
Our reward for the afternoon, apart from feeling we had done an important job, was a free hot drink in the Cove Café Bar. The owners were supporting the beach clean and were very generous and welcoming despite the huge crowd; they are taking measures themselves to reduce use of plastics in the café so the drinks were served in china cups although some of us had brought our own reusable cups.
Two final points:
I was encouraged to see that most of the people taking part in the beach clean were in their thirties suggesting an awareness of the problem of marine plastic waste and a feeling that something needs to be done even when you are busy with jobs and children.
Should you be sceptical about the value of beach cleans, I suggest you take a look at a report from Eunomia where they conclude that beach cleans are an effective way to remove plastics from our seas.
The featured image is of Mouthwell Sands, Hope Cove.
Four years ago, a family of wild beavers were spotted on the river Otter in East Devon. This was the first report of the animal breeding successfully in the wild in England since the species had been hunted to extinction more than 400 years ago. No one knows how the animals came to be on the river but their prospering population is now the subject of a scientific trial providing a unique opportunity to monitor the re-introduction of a native species, or “rewilding” as it is sometimes called.
I wanted to find out more, so one evening in mid-September, I met Kate Ponting, Countryside Learning Officer for Clinton Devon Estates, at the village green in Otterton. Kate has been closely involved with the beaver re-introduction trial, taking place as it does on land largely owned by her employer. We headed to the river, crossed the old stone bridge and walked upstream along the muddy riverside path. Banks of Himalayan balsam and nettles dominated the river bank while, on the landward side, clover leys spread as far as the low embankment that once carried the railway. Prominent official signs warned that “Beavers live here” and Kate explained that there had been some local problems with dogs.
The river was full after recent heavy rain but the scene was tranquil in the low evening sunshine. We paused on the wooden bridge where Kate pointed out one beaver lodge, a semi-organised jumble of mud, sticks and branches protruding nearly a metre from the river bank and covering the entrance to a burrow where the beavers live. Further up the river we stopped to watch a second lodge on the far bank. Kate had warned me that the beavers had become less “reliable” as the autumn progressed and, although a wren flittered about the sticks making up the lodge and a grey wagtail passed through, we saw no beavers. Kate did, however, show me some signs of beaver activity including severed branches and one felled tree.
The beaver is Europe’s largest rodent and until the 16th century was found widely on UK rivers. They are impressively large animals covered in brown fur, measuring up to 100cm (head and body) and with scaly black tails. Beavers are strict herbivores with strong teeth allowing feeding on many species of river and bank plant as well as woody vegetation from trees. They are strong swimmers adapted for life underwater, and skilful aquatic engineers able to regulate water levels by building dams. When they build dams by felling trees they remodel the wetland landscape creating habitat for many other plants and animals and, for this reason, they are referred to as “keystone” species.
In the past, they were hunted to extinction for their fur, meat and castoreum, a secretion from their scent gland used for medicinal purposes. Early in the 21st century, however, free-living populations of beavers were re-established in Scotland and there were anecdotal sightings of wild beavers on the river Otter in East Devon. These reports were confirmed early in 2014 when two adults and one juvenile beaver (kit) were filmed near Ottery St Mary. This was the first confirmed report of wild beavers breeding in England for 400 years.
At first, DEFRA were concerned that the animals might harbour disease and wanted to remove them but their plan was opposed by wildlife experts and local people. So, towards the end of 2014, Devon Wildlife Trust applied to Natural England for a licence allowing the beavers to remain on the river as part of a five-year trial to monitor their effects. The licence was granted on the condition that the beavers were shown to be the native UK species and disease free and in March 2015, nine beavers living in two family groups were returned to the river Otter. The licence included a management plan for monitoring the health of the beaver population and its effects on the local landscape and ecology; also for making good any damage. The River Otter Beaver Trial is led by Devon Wildlife Trust working in partnership with the University of Exeter, the Derek Gow Consultancy and Clinton Devon Estates.
Since the trial began, beavers have been seen along almost the entire length of the river Otter. Breeding has been successful each year but there were concerns that the population might be becoming inbred so in 2016, two additional beavers, unrelated to the existing animals, were released on to the river. By 2017 the population had grown to more than 20 and watching the adult beavers and their kits on a summer’s evening became a popular pastime attracting many visitors to the area. So far, the presence of these large aquatic animals has caused few difficulties. Feeding signs have been detected all along the river in terms of severed shoots and felled trees but this was mainly confined to small diameter willow shoots. Earlier this year, fields near Otterton were flooded when beavers dammed one of the streams feeding the Otter but mitigation measures were put in place.
These are, however, early days and, as the number of beavers continues to rise, their presence in this managed East Devon landscape may cause tensions. There is good evidence from Bavaria, where the animals were re-introduced 50 years ago, that beavers can have a beneficial influence on rivers. They support wildlife by opening up the landscape, creating coppice and diversifying the wetland habitat. Their dams regulate river flows and remove sediment and pollutants. Sometimes, however, they can be a nuisance to those who live and work by rivers, causing flooding, blocking ditches, undermining river banks and felling important trees. There are now as many as 20,000 beavers on Bavaria’s rivers and their beneficial effects are clearly recognised alongside the need to manage the animals when their activity has a negative impact. Hopefully, a similar resolution can be reached for the East Devon beavers as their population grows. Whatever the outcome, the River Otter Beaver Trial will be closely watched by those interested in “rewilding” the landscape.
The featured image at the top of this post is of a female beaver on the River Otter, by Mike Symes, Devon Wildlife Trust.
I should like to thank Kate Ponting of Clinton Devon Estates for giving up her time to show me the beaver lodges and Steve Hussey and Mark Elliott of Devon Wildlife Trust for providing information and photographs.
Here I am again at Leas Foot Sands near Thurlestone on the South Devon coast, a week after my first visit. Storm Ophelia passed noisily through the area between the two visits, bringing very high winds and rough seas and I wanted to see how the beach had fared.
Mist accompanied me for most of the journey down but as I approached the coast, the gloom cleared and there was a hint of brightness in the sky. To the west, the art deco hotel on Burgh Island glowed in a halo of white light and there was even a little milky sunshine at Thurlestone. These luminous promises were destined to be unfulfilled as the sky quickly resumed its overcast state leaving the sea a uniform dull grey-blue. At least it was calm; there was virtually no wind and the waves looked as though they couldn’t be bothered. Perhaps because of the calm, there were birds about, on the beach and on the cliffs, wagtails, corvids and pipits. Compared with my visit a week ago, the tide was much lower, exposing a larger area of beach with several concentric arcs of debris and a mass of dark seaweed at the water’s edge.
The beach at Leas Foot Sands is enclosed on either side by moderate red cliffs and backed by scrappy sand dunes that have suffered badly in previous years’ stormy weather. Today these dunes resembled a piece of conceptual art dedicated to our throwaway culture. All sorts of debris littered the rising sand: many small fragments of plastic, wood and seaweed, feathers, plastic containers and many pieces of plastic wrapping. There was even a battered but colourful drink can that seemed to have come from the Far East. It had obviously been fairly wild when the storm arrived, with high winds and waves reaching right up to the back of the beach; this area had been mostly clean a week ago.
Further down the beach, there were several arcs of debris presumably corresponding to the distance reached by different tides as the storm abated. These strandlines contained small pieces of seaweed, cuttlefish shells, Portuguese Men O’War looking rather sad and deflated with some in pieces, cotton bud stems, colourful rope and fishing tackle.
One of the arcs of debris in the centre of the beach grabbed my attention. It contained some of the same stuff but in lower amounts: a few feathers, small dry pieces of wood and seaweed and the occasional shard of plastic. The big difference was the presence of nurdles, very easy to spot littered among the other debris here. There must have been several hundred of the small, mostly grey, plastic particles spread across the beach in this arc.
Finally, near the water’s edge, there were substantial amounts of shiny dark brown seaweed partly submerged in the shallow water. It looked as though this had been newly collected and dumped by the storm. There was little or no plastic waste in this area.
So, what a difference a storm makes. I wasn’t surprised to see all the litter at the back of the beach given the ferocity of the storm but the nurdles were a shock. A week ago we had been hard pressed to find any nurdles at all whereas today they were plentiful. The challenge now is to understand why the nurdles arrived and why they were apparently concentrated in one strandline.
Our seas and our beaches are contaminated by nurdles, these small pieces of easily transportable plastic used as a raw material for making many of our plastic goods. Nurdles pose many dangers but one obvious concern is that that they will be consumed by seabirds and by fish with dire consequences for their health. Here is a link to more information about nurdles.
We try to make our garden welcoming for bees by growing flowers that provide pollen and nectar throughout the season. We also have some unkempt areas they might want to nest in and we don’t use any pesticides. I enjoy watching the bees foraging on the flowers as they come in to bloom and currently a large cotoneaster bush is full of small bumblebees buzzing loudly as they feed in the sunshine. It’s been very exciting this year to see bumblebees and solitary bees nesting in the dry-stone walls around the garden.
When we need new plants or compost, there is one local garden centre we use. It has a good range of healthy-looking plants and a very nice tearoom! In early spring, it’s also an excellent place to watch one of my favourite bees, the hairy-footed flower bee (Anthophora plumipes), whizzing about in the greenhouses full of flowers. Earlier this year, on a sunny Sunday afternoon in late March, I noticed that these Anthophora had set up nests in the old brick wall of one of the garden centre’s buildings.
I wanted to find out more so I got in touch with our favourite garden centre and asked whether they were using neonicotinoid insecticides on their plants. They reassured me that they were not. So far so good. I then asked if their suppliers used neonicotinoids in the compost on the plants they sold. The reply came back “I’m afraid I can’t answer that question without phoning every supplier. Also a few companies we deal with import some of their stock from other European countries. I’m happy to ask my local nurseries when I’m speaking to them.” That’s the last I heard.
Dave Goulson got his money and went ahead with the analyses. The results of his tests have just been published and they don’t make happy reading; here is a link to his blog on the topic. He and his colleagues bought 29 pots of flowering plants from well-known garden centres around Brighton (Wyevale, Aldi, B & Q, Homebase). Many were labelled “bee-friendly” and some had the Royal Horticultural Society endorsement “Perfect for Pollinators”.
They analysed a range of pesticides in leaves and pollen from the plants and found that most of the plants contained a cocktail of insecticides and fungicides. In the leaf analysis, only 2 of the 29 plants contained no pesticides. 76% contained one or more insecticide and 38 % contained two or more. 70% of the leaf samples analysed positive for neonicotinoid insecticides, well known for their toxic effects on bees. In the pollen analysis, neonicotinoids were found at levels known to cause harm to bees. So much for “Perfect for Pollinators”.
As a result of his work, B & Q announced that from February 2018 their plants would be neonicotinoid-free. Aldi revealed that they had stopped using neonicotinoids in October 2016, a few months after Goulson’s analyses took place. Neither B & Q nor Aldi addressed the other chemicals found in the Sussex analysis.
The Horticultural Trades Association issued a statement that I believe is both silly and cynical, basically rubbishing Goulson’s analysis. You can read Dave Goulson’s rebuttal here.
So, it really is true that when we buy plants to help bees in our gardens from garden centres, we may be unwittingly exposing the bees to harmful chemicals, despite the “bee-friendly” labels. Also, any insect that nips into a garden centre for a feed, especially early in the season when garden centres have an abundance of flowers, may be getting a hit of insecticide at the same time.
So, what do we do if we want to have a bee-friendly garden?
Dave Goulson recommends the following course of action: if you must buy plants, buy from an organic garden centre or, failing that, go to B & Q or Aldi. Better still, grow from seed or swap plants with friends and neighbours.
One point that has not been discussed so far concerns potential effects on humans of these pesticides found in garden centre plants. Earlier this year, I bought some fruit bushes from the garden centre and these now have a nice crop of plump berries. If these plants have been treated with pesticides, and of course I don’t know if they have, then the fruit will presumably also contain these pesticides. This possibility makes me very angry. I grow fruit in our garden so that we can eat chemical free, fresh, good quality produce. I don’t want to ingest insecticides and fungicides with poorly defined toxic effects on humans.
The featured image shows a hairy-footed fower bee feeding from plants in a lane adjacent to the garden centre
Runny nose, sore throat, hacking cough? Do you run to the pharmacy for a cough medicine that may or may not help? Until 2006, in the market town of Bridport in the south west of the UK, the locals had the luxury of a cough medicine that really seemed to work. The medicine was Fudge’s Mentholated Honey Syrup, or as the locals christened it, Fudge’s Firewater. Here is the story of this potent potion, how it came about and why it is no longer available.
The story begins in the 1950s when Ken Fudge moved from London to Bridport to open his pharmacy in West Allington, next door to Balsons, Britain’s oldest family butchers (est. 1515). For Mr Fudge, trained in London but born in Blandford, this was something of a return to his roots. At that time, many pharmacists devised their own remedies, often to secret recipes, and Mr Fudge was no exception. He made several nostrums, as these remedies produced and sold in a single pharmacy are called, but the most popular and enduring was his Mentholated Honey Syrup (known locally as Fudge’s Firewater). When Mr Fudge retired in 1973, the recipe transferred to the East Street Pharmacy where it was sold until 2006, for much of that time under the supervision of Mr Kevin Morrish. Even now, the mere mention of the Fudge’s name evokes a warm wave of nostalgia and longing in many Bridport people.
Fudge’s Firewater was an old-style cough medicine recommended for common winter ailments: coughs, colds, influenza, loss of voice, hoarseness, sore throat and catarrh. The dose was one teaspoon every four hours and the label warned ominously that each spoonful should be “taken very slowly”. It was sold “over the counter” without prescription but strictly under the control of the pharmacist. Fudge’s Firewater was immensely popular and many people have told me how much they trusted it to help their symptoms: “Brilliant cough mixture, couldn’t beat it”, “Amazing medicine for coughs and sore throats”, “Never bought anything else”, “Please, if there is a god, bring back Fudge’s Firewater”. People travelled long distances to purchase the medicine, holiday makers often went home with supplies and, during some winters, as many as 250 bottles of Firewater were sold each week at the East Street Pharmacy.
The medicine also had a formidable reputation: “It nearly blew your head off but by golly it did the trick”, “Tasted like red diesel mixed with the finest brandy, lovely”, “The menthol really took your breath away” “It was a trial to take but you knew it would make you better” and several people spoke of “the Fudge’s shudder”.
As Mr Fudge himself said: “Some do swear by it, some do swear at it”.
Unconventional uses of Fudge’s Firewater
The medicine was also a voice-saver for some professional singers and I heard about one well-known entertainer who would regularly send a friend to buy Firewater from Mr Morrish to help lubricate her vocal cords. Similarly, Marco Rossi told me that, in the 1990s, when he was part of local band, Stocky Lamaar, performing in smoke-filled pubs around Dorset, he and Al, the other vocalist, each had a bottle of the potion by them on stage. With the occasional swig of Firewater, they could sing all evening without sounding like “Madge from Neighbours at a Bonnie Tyler tribute karaoke night”.
What was Fudge’s Firewater and how did it work?
Mr Fudge’s medicine was a dark brown syrupy liquid made by mixing menthol crystals and a little fudgy flavouring into Gee’s Linctus, itself an old-fashioned cough remedy dating from the Victorian era. Gee’s linctus, or to give it its proper name, squill linctus opiate, contains several potentially active ingredients.
First, there is tincture of opium, an alcoholic extract of opium (the resin derived from the seed capsules of opium poppies). The main active ingredient in opium is morphine, a substance with an established effect on cough, but also a well-known drug of abuse, and the linctus contains morphine at low levels. Squill, a plant extract, is another potentially active component in the linctus that, paradoxically, encourages coughing and mucus removal. The medicine also contains alcohol at similar levels to a fortified wine and this may have contributed to the Firewater experience. Mr Fudge’s masterstroke was to boost the effects of the Gee’s linctus by adding menthol, a remedy used for many years to help with symptoms of coughs and colds; menthol may also act as an oral anaesthetic helping with sore throats and may relieve nasal congestion.
Although cough medicines cannot alter the course of viral infections, they may help you feel better and Mr Fudge’s medicine attacked symptoms in several ways which is perhaps why it was so popular and so successful. It was the menthol, however, that made the potion so memorable, justifying the Firewater nickname and establishing a shared experience among those who used it, believed in it and benefitted from it.
Abuse of Fudge’s Firewater
Non-prescription medicines such as Gee’s linctus, and Fudge’s Firewater, have been abused by people trying to access even the small amounts of morphine they contain. Gee’s linctus is, for example, reported to induce a “lovely euphoria and dreaminess”, but only if you are prepared to drink 50ml or more of the medicine! Local pharmacists were aware of the problem and tried to control it: Mr Morrish monitored all sales personally and Mr Conroy (manager in the early 21st century) restricted sales to one bottle per person, with a signature.
The end of Fudge’s Firewater
Gee’s linctus gradually fell out of favour as a cough medicine because of the problem of abuse. Finding commercial sources of the linctus became more difficult and temporary interruptions to the availability of Fudge’s Firewater occurred early in the 21st century. Then, in January 2006, a notice appeared on the window of Bridport’s East Street Pharmacy (then owned by Moss/Alliance) announcing that the medicine would be discontinued owing to “problems with the supply of ingredients”. That was the official line but I suspect this was not the full story. Around this time there had also been a change in the pharmacy regulations. Nostrums containing even small amounts of morphine, like Fudge’s Firewater, now required a prescription and this change must have contributed to Moss’s decision.
That wasn’t quite the end, though, because a modified Firewater was available for a few years from the St John’s Pharmacy in Weymouth, about 20 miles south east of Bridport. A Weymouth pharmacist, Mr Dipan Shah, produced and sold a version of the potion but because of the change in pharmacy regulations, people needed to persuade their doctor to issue a private prescription if they wanted the medicine. The need for a prescription severely affected sales and by 2009 production finally ceased. The change in regulations also means that Fudge’s Firewater is very unlikely ever to reappear.
Fudge’s Firewater served Bridport well for 50 years. The medicine is now just a memory but one that should be preserved as an important part of Bridport’s history.
I should like to thank Angela Alexander, Stuart Anderson, Richard Balson, David Conroy, Richard Cooper, Margery Hookings, Diana Leake, Kevin Morrish, Caroline Morrish-Banham, Dipan Shah, Elizabeth Williamson, Joy Wingfield, The Bridport Museum and the many commenters on social media who generously helped me in preparing this article.
The picture at the top of this post shows Mr David Conroy, manager of the East Street Pharmacy in Bridport in the early 21st century (from the Bridport News).
For a matter of record, I have set down the timeline of Mr Fudge’s Medicine below
The Fudge’s Firewater Timeline
1950s Mr Ken Fudge opens his pharmacy at 7 West Allington, Bridport and begins production of Mentholated Honey Syrup (Fudge’s Firewater) 1973 Mr Fudge retires and the recipe for Firewater transfers to Mr Joe Sparrow at his 24 East Street Pharmacy 1975 Mr Kevin Morrish takes over the East Street Pharmacy, together with Fudge’s Firewater 1998 Mr Morrish retires and the business is acquired by Lifestyle 2001 Moss acquires the East Street Pharmacy, Mr David Conroy is the manager until 2005 2006 Moss ceases production of Fudge’s Firewater 2006-2009 Firewater available in Weymouth (Mr Dipan Shah, St John’s Pharmacy) but only with private prescription.
If you want to find a traditional baker, then the county of Dorset in the south west of the UK is a good place to start. They make all kinds of artisan breads and cakes but one of their most popular offerings is the Dorset Apple Cake, a local speciality that also graces tearoom menus throughout the county, often accompanied by a hefty dollop of clotted cream. In 2006, the cake was voted the food most associated with Dorset and, earlier this year, the Guardian newspaper carried a feature on “How to cook the perfect Dorset Apple Cake”.
So what’s all the fuss about and what exactly is a Dorset Apple Cake? And can I make a Dorset Apple Cake worthy of the professionals?
I began my Dorset Apple Cake quest by looking at recipes, hoping I might find the definitive version of this local delicacy. I had no trouble finding recipes, indeed every celebrity chef or home baker seems to have one. The problem is that each recipe is unique, calling for different quantities of flour, butter, sugar, eggs and baking powder, and of course apple; some also add sultanas and lemon, and many include cinnamon. So, there is no definitive recipe and all we can say is that the Dorset Apple Cake is a rich cake containing apple.
I also found two older recipes, one from 1925 (Miss Hetty King) and another from 1932 (Miss Annette Vipan, North Chideock). These are simpler than many modern versions but include plenty of apple, probably reflecting local ingredients. There is also a reference to apple cake in a poem, Father Come Home (1834), by the Dorset dialect poet, William Barnes, and I suspect that apple cakes have been made in Dorset for a very long time.
Most apple growing counties in the UK make some kind of apple cake and I came across recipes from Somerset, Devon and Kent as well as further afield. There is some variation, for example cider is often included in the Somerset cake, but for the most part, these cakes resemble the Dorset version. So why has Dorset Apple Cake come to dominate, capturing the imagination of celebrity chefs and home bakers and featuring in the Guardian newspaper? I asked local bakers whether they knew what set the Dorset version apart but they just shrugged their shoulders. I came to the conclusion that Dorset Apple Cake has been made in the county for many years by local people but has recently acquired a certain mystique, partly through the appropriation of the cake as the county food and partly with the enhanced foodie profile of Dorset.
I visit the experts
My next stop was Leakers, a well-known, traditional bakery in the west Dorset town of Bridport. As well as making its own version of Dorset Apple Cake, Leakers has sponsored the Best Dorset Apple Cake competition at the local Melplash Show so they should know a thing or two about the county’s signature food. Although the business is now owned by Caroline Parkins, the apple cake is made by Jo Leaker, grand-daughter of George Leaker who moved from Devon in 1914 to take over the Bridport bakery. Jo has been making the cake at Leakers on a part time basis for ten years using a recipe dating from 1914 “handed down and tweaked”. I met Jo in the bakery at the end of a baking day and found her standing proudly by six large trays of apple cake, each a mosaic of rich chestnut brown cake and pale green apple chunks. She was very welcoming and keen to share her knowledge, providing this didn’t extend to the recipe! “Many people have tried to get hold of it!” she told me.
Jo described her cake as “rough and rustic with lots of apple”. She uses eaters or cookers, whatever is available, peeled and roughly chopped within the cake while the surface is decorated with chunks so the apple taste comes through; cinnamon is included but no sultanas or lemon. Her cake is very popular, it’s now a Leakers speciality, and in the peak season she makes twenty trays a week.
The Great Dorset Apple Cake Bake Off
Inspired by my visit to Leakers, I decided to try my hand at making apple cake. I made two versions: one according to the Guardian’s “perfect” recipe which, aside from the usual ingredients, used wholemeal flour and Cox’s apples; my second cake had less sugar and butter and was based on a recipe from Amanda Persey’s book of “Favourite Dorset Recipes”. I used cooking apples, added cinnamon and decorated the top with apple chunks. Details of these recipes are given below.
While the cakes were baking, I couldn’t help pondering the seemingly magical transformation taking place in the oven. What chemical changes were occurring as the cake baked and how does each ingredient contribute to the structure, lightness and flavour of the final product?
Every baker wants their cake to be light and airy but it needs some structure as well and here the flour is a major contributor. Proteins in the flour come together to make gluten when they meet moisture; the gluten forms a protein scaffold, a flexible web that helps trap carbon dioxide and water vapour as the cake expands. The lightness comes from the raising agent, baking powder; during the early phase of baking it releases carbon dioxide gas which becomes trapped within the matrix of egg, butter, sugar and flour causing the mixture to expand and giving the cake a light, porous texture. Butter brings flavour and richness as well as restraining gluten formation helping to keep the texture light. The eggs provide moisture and the egg proteins solidify during baking, sealing off the bubbles of carbon dioxide; the structure of the cake is completed by the coagulation of the flour proteins.
The winning apple cake
Armed with two of my own cakes and a chunk of the Leakers version, I asked my home tasting panel which they liked best. The Guardian “perfect” cake looked good and had a light open texture, but everyone in my household found it too sweet, so much so that it overpowered the taste of the apples. It might work better with a tart cooking apple but it definitely was not to our taste. My second cake also looked good and the apple chunks gave it an appropriately rustic feel. We liked this cake with its dense but crumbly texture; it was not too sweet, allowing the apple taste to come through strongly. Jo Leaker’s apple cake was, however, the winner and it was especially good when warmed. We liked its very moist but dense texture and its strong apple taste, combined with a not-too-sweet crumb and an interesting buttery surface. I should have realised that the professionals know best!
Now it’s your turn to get baking and discover the mysteries and the pleasures of Dorset Apple Cake.
Rapadura sugar (175g) (Felicity Cloake calls for light muscovado which may work better)
Butter, melted (150g)
2 large eggs, beaten
4 medium Cox apples, cored but not peeled, then diced (The apple flavour may come through better with a tart cooking apple, but I followed Felicity’s suggestion of Cox’s)
Demerara sugar to top
Flaked almonds (2 tbsp) for top
Combine the flour, baking powder, salt, spice, and sugar in a bowl.
Stir in the butter and eggs and beat together for a minute or so until combined well.
Stir in the apples until well distributed, then spoon the mixture in to the tin (circular tin, 20 cm diameter, with paper liner).
Smooth the top and sprinkle with the Demerara sugar.
Bake for an hour at 160 oC,
Add the almonds and bake for a further 15-25 mins until coming away from the tin. (my cake needed more time overall so you may need to test with a skewer until it comes away clean)
My Second Cake
Modified from Amanda Persey “Favourite Dorset Recipes”
Plain flour (115g)
Spelt flour (wholemeal) (115g)
Baking powder 2tsp
Rapadura sugar (115g)
One egg, beaten
Natural yoghurt (1 tbsp) (this was an addition suggested by Hazel to make the cake more moist, it could have taken more)
Cooking apples, peeled and cored (225g roughly chopped (in the cake), 90g chunks (each chunk about one eighth of one apple) for the top))
Melted butter for brushing the top
Mix the flours and baking powder and rub in the butter by hand until is resembles bread crumbs.
Mix in the sugar and cinnamon.
Add 225g of roughly chopped apple
Mix in the beaten egg and the natural yoghurt and stir well until mixed evenly
Put the mixture in a cake tin (circular tin, 20 cm diameter, with paper liner) and smooth the surface
Press apple chunks (90 g in total) in to the surface
Brush surface with melted butter
Bake at 170 degrees for 30-40 min until surface is firm to touch or a skewer inserted in the cake comes away clean. The recipe calls for 30-40 min but I had to cook for longer, it will depend on your oven.
Ottery St Mary is a small town in East Devon in the south west of the UK. The town has several claims to fame: not only is it the birthplace of the poet Samuel Taylor Coleridge but Harry Potter fans will know it as the inspiration for Ottery St Catchpole, home of the Weasleys. Then there is St Mary’s Church, a magnficent building, a mini-cathedral. There is much to see within the church but one of its more unusual features is the ancient astronomical clock. As well as telling the time, it also shows the age and phase of the moon, and it has done so for more than five centuries. This beautiful clock is a rare example of medieval craftsmanship and gives us a unique insight into life many centuries ago.
Perhaps there is a chiming clock in the town where you live that insists on telling you the hour. You probably also wear a wristwatch and, failing that, your computer or phone provides minute by minute updates of the time. But it hasn’t always been like this, so how were clocks developed and how did time come to rule us?
The earliest clocks
In Western Europe, the first rudimentary clocks began to appear only during the medieval era. They were the preserve of monasteries and their purpose was to provide a signal to the sacristan who then rang the cloister bell, calling the monks to prayer at regular intervals. These simple timepieces were probably water clocks, where time was measured via the flow of water in to or out of a vessel. Although they were not very accurate, they were a great improvement on sundials in a cloud-prone country.
Then, in the late 13th and early 14th centuries, a major breakthrough in clock development occurred. Reports of new mechanical clocks began to appear from various places in Europe including Exeter (1284) and Salisbury (1306) and, most likely, this coincided with the invention of the escapement. These new clocks would probably have been driven by a weight attached to a rope wound round a drive shaft. The escapement was a device that enabled the weight to descend in a stepwise manner, each step representing the passing of time which could be displayed on the clock face. The familiar “tick, tock” of these clocks is the sound of the escapement. So began a new era of mechanical clocks composed solely of metal wheels and gears. These clocks were enthusiastically installed in church towers and other public buildings allowing a bell to be rung at intervals throughout the day, broadcasting time to the inhabitants of the town and, for example, signalling the opening of trading at the market.
As these mechanical clocks became more sophisticated they were elaborated to show not only time but also the age and phase of the moon. The south west of England has four well preserved examples of these ancient astronomical clocks that have survived for at least five centuries, perhaps because of their novelty or their beauty. They are to be found in Exeter Cathedral, Wells Cathedral, Wimborne Minster and in Ottery St Mary Church.
The Astronomical Clock in St Mary’s Church, Ottery St Mary
The clock hangs high above the south transept and below the bell tower. Its bright blue face, about a metre and a half square, is liberally decorated with gold and red and topped with a gold angel blowing a trumpet. Unashamedly beautiful and garish at the same time, it dominates the scene.
The clock has two circular dials. The outer dial shows the hour with two sets of twelve Roman numerals. A golden sphere, representing the sun, moves to show the time. The inner dial contains thirty Arabic numerals with a gold star moving between them to show the age of the moon. Within the inner dial is a sphere painted half white, half black which rotates on its axis once every 29.5 days depicting the moon and its phases; the moon sphere also moves around the dial once every 24 hours. A black sphere at the centre of the clock shows the earth as the centre of the universe. The clock mechanism is visible behind the face.
The exact age of the clock is not known but we may get a hint from the strong similarity between the Ottery St Mary clock and the astronomical clock in Exeter Cathedral, which dates from the 15th century. Also, both timepieces depict a medieval view of the structure of the universe where the sun rotates about the earth. This model was only superseded in 1543 when Copernicus proposed that the earth actually rotates about the sun, so we can be fairly sure that both are older than this date.
Why astronomical clocks?
It is easy to understand the purpose of a clock that broadcasts the time of day to a busy town but why would the medieval clockmaker go to the trouble to include information about the age and phase of the moon and the apparent movement of the sun about the earth? One possibility may have been a desire of the contemporary Church to create a model of God’s celestial universe but perhaps there were secular reasons as well. For example, knowledge of the phases of the moon would have been useful in planning a long journey at night or a meeting in winter. Also, because of the influence of the moon on tides, knowledge of the state of the moon would have been useful for seafarers.
When they first appeared, these clocks must have seemed miraculous: man had constructed a machine that would predict the motion of the sun and moon and show the hours of the day. Possession of such a clock would have been a source of civic and ecclesiastical pride and conferred distinction on a town. For Ottery St Mary, perhaps it was considered fitting to install such a clock in its “mini-cathedral” of St Mary’s church.
The 21st century observer, surrounded by technology and gadgets, might, however, simply view the Ottery St Mary clock as an ancient curiosity. This would be a mistake: the clock is a rare example of advanced medieval craftsmanship as well as offering considerable insight into how life was lived so many years ago. It is a true medieval marvel.