Golden Bettys

I have no idea why these dainty little cakes are called Golden Bettys, although it could be due to the fact that they do bake to a lovely golden colour.

A vintage cake recipe from 1920 and the Farmer’s Weekly

I have no idea why these dainty little cakes are called Golden Bettys, although it could be due to the fact that they do bake to a lovely golden colour.

I discovered this recipe in a very old cookbook called Farmhouse Fare, first published in the 1920’s, and where all the recipes are sent in from readers (and their wives) via Farmer’s Weekly, a British farming magazine.

In the original recipe, there is no icing, or indeed a cherry on top. And, in truth, you don’t need any embelishment.

However, as I had some lemons that needed using, and a couple of glace cherries from cake making, I added a lemon drizzle icing and a cheery little cherry as a garnish.

You can choose whether to add the cherry or lemon icing on your Golden Bettys, they are delicious both ways, with or without.

I made these golden buns for our Sunday Tea Tray Supper last week, and shared the recipe on my Instagram account.

I’ve shared the original recipe at the end of this post, with and without the extra lemon drizzle icing and the cherry garnish.

I hope you enjoy them if you make them, and please do let me know, Karen

Notes and Substitutions

• I used PLAIN flour
• For the lemon drizzle icing, mix the juiice of half a lemon with about 4ozs (115g) sieved icing sugar.
• I used fancy patty tins, similar to brioche pans, but any patty pans or even mini muffin tins will work.
• Substitute plain flour, bicarbonante of soda and the cream of tartar with Self Raising flour if you like.
• (A vintage cake recipe from 1920 and the Farmer’s Weekly)

Metric measurements:

2ozs butter = 50g butter
3ozs sugar = 80g sugar
4ozs flour = 115g flour

This week’s Sunday Tea Tray Supper taken by the fireside, as we’re having a burst of cold weather again here on the Lincolnshire Wolds.
It’s been a lovely day though, and after church, we went to a nearby Wold’s village (Wold Newton) to see the snowdrops in the little country church yard there.
The ground was covered in them, it was truly magical.
Afterwards we popped into the village hall l, where a tea room is open every Sunday…..they not only serve cakes and bakes, but also homemade soup and a roll.
Back home, Malcolm set and lit the fire, whilst I prepared our Sunday tea tray supper.
Tonight we have, (all homemade apart the Lincolnshire Plum Bread) cheese & tomato sandwiches in malted brown bread; Lincolnshire poacher cheese scones; buttered Lincolnshire plum bread; my mum’s quick pickled cucumbers; and a new “old” cake recipe for Golden Bettys (see below) with a pot of tea.
We’re all set for a relaxing evening now, whilst nibbling on our supper…..and waiting for Vera to come on the television later.
Enjoy your evening wherever you are, Karen

Golden Bettys Recipe
(A vintage cake recipe from 1920 and the Farmer’s Weekly)

Lavender and Lovage Instagram Account

More Vintage Recipes

• A Vintage Recipe: Queen Cakes for Mothering Sunday
• Farmhouse “Teacup” Spiced Fruit Loaf Recipe
• Old-Fashioned Malt Loaf

• Vanilla Butterfly Cakes
• Old-Fashioned Almond Rice Cakes
• Old-Fashioned Tea Cake Squares

Pin me for Later Baking

Recipe for Golden Bettys