British Mixed Spice
from the kitchen of Sharmagne Leland-St. John

1 tablespoon ground cinnamon
1 teaspoon freshly ground toasted coriander seeds
1 teaspoon freshly ground toasted caraway seeds
2 taespoons freshly ground nutmeg
2 teaspoons ground ginger
1 teaspoon freshly ground toasted whole cloves
2 teaspoons ground allspice
¾ teaspoon ground mace

First toast the seeds, cloves and cinnamon sticks if you are planning to grind
your own.

With a mortar and pestle individually reduce the cinnamon, cloves, caraway and
corriander seeds to a powder.

Add to the remaining spices and blend.

Store in a tightly covered jar.

Mixed Spice is used in a variety of cakes, puddings, pies, breads and buns,
cookies, pancakes, cupcakes, gingerbreads, fruit salads or as a seasoning for
stuffing.

 


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