July 2021

The Norfolk WI Way

With Norfolk Day approaching we are featuring all traditional Norfolk Recipes this month

Find more Traditional Norfolk Recipes and Menus for Norfolk Day, by following the links

Traditional Norfolk Recipes Menus for Norfolk Day

In future, Baking and Sharing will be issued on a seasonal basis, commencing with Autumn recipes.

Love Carol and Heather.

Members would love to see what you’ve been baking. Please send a photograph in to the  WI News. Email details; magazine@norfolkwi.org.uk

Food for Summer Eating

Norfolk Scone

Crab Sandwiches & Crab Blinis

Norfolk Scone


  • 560grams Flour
  • 2 teaspoons Baking Powder.
  • 125grams Butter
  • 50grams Caster Sugar
  • 2eggs
  • 5 fl oz Milk
  • Filling
  • 90grams Soft Butter
  • 50grams Soft Brown
  • 285grams Mixed Fruit
  • ½ teaspoon Mixed Spice
  • Extra Milk and Sugar for the top


  1. Heat the oven to 220oC/ 450oC fan/ Gas 6
  2. Place all the ingredients except egg and milk in a food processer.
  3. Mix for approx. 10 minutes, add eggs, mix for a further 5 seconds.
  4. Next, add the milk gradually until soft and pliable dough is formed.
  5. Turn mixture onto a floured surface, pat down with floured hands.
  6. Divide the scone into two, roll out to ½ inch thick.
  7. Place one half onto a lined baking tray
  8. Spread with soft butter, spread the mixed fruit evenly over the butter, sprinkle with mixed spice, finally sprinkle over the brown sugar.
  9. Roll out the second half of the mixture and place on top.
  10. Lightly coat the top with milk and sprinkle with sugar.
  11. Lightly mark required portion sizes.
  12. Bake in the oven for approx 25 minutes.

Serve at a picnic with a drizzle of Norfolk honey.

Norfolk Crab Sandwiches

Cromer crabs are well known in the UK for their delicious unique taste, perfect filling for a sandwich or as a topping for blinis.

As a sandwich filling;

  • White crabmeat
  • Mayonnaise
  • Squeeze of lemon juice
  • Snipped chives (optional)
  • Combine ingredients together in a bowl, then sandwich between two slices of lightly buttered granary bread.
  • As a topping for Blinis;

Combine the brown meat from the body of the crab with a little lemon juice or vinegar. Place a teaspoon on top of each blini and garnish with finely chopped fresh chilli.

For the Blinis;

  • 100grams plain flour
  • 1 egg separated
  • 150mls milk
  • 25grams butter (melted)
  • Bunch of chives snipped (optional)
  • Sunflower oil, for cooking.
  1. Tip the flour into a bowl, season.
  2. Make a whole in the middle, add the egg yolk and half of the milk.
  3. Whisk until smooth, gradually add the rest of the milk and then the butter.
  4. Whisk the egg whites until starting to stiffen, then add into the mixture.
  5. Sprinkle some oil in a frying pan and sizzle small spoonfuls for 2-3 mins on each side until golden.

Norwich Tart

Nelson Slices

Norwich Tart

A traditional Norfolk recipe, a tart with a lovely soft almond filling



  • 225g / 8oz plain flour
  • 75g / 3 oz butter
  • 50g / 2oz lard


  • 110g / 4oz butter
  • 175g / 6oz ground almonds
  • 225g / 8oz icing sugar
  • 1 lemon - rind and juice
  • 1 tsp baking powder
  • 40g / 1½ oz walnuts .
  • 75g / 3oz glace cherries

This makes 1 large 23 cm / 9” tin or two 18cm / 7” foil dishes


  1. Heat oven to 200oC Gas 6
  2. Make the shortcrust pastry and line the tin. Bake blind for 10 minutes then remove foil/baking beans and finish cooking for another 5 minutes.
  3. Cream together the butter, sugar and lemon rind
  4. Add lemon juice, ground almonds and 1 tsp baking powder.
  5. Remove pastry cases from the oven when cooked and fill with the creamed mixture.
  6. Dot the chopped walnuts and cherries over the top
  7. Bake for 20-30 minutes until golden brown.
  8. The filling will shrink and wrinkle up when cooled- this can be avoided by adding a beaten egg to the mixture.

Nelson Slice 1

This makes a Bread Pudding – a traditional Norfolk item, not the same as bread and butter pudding


  • 440g stale bread
  • 100g brown sugar
  • ½ teaspoon nutmeg
  • 75g melted butter
  • 2 tablespoons marmalade
  • 75g sultanas
  • 75g raisins
  • grated rind of ½ lemon
  • 1 egg, beaten
  • 1 tablespoon rum


  1. Heat the oven 180oC/ 160oC fan/ gas 5
  2. Soak the bread in water for 1 hour
  3. Squeeze out the water then mash until creamy.
  4. Stir in the rest of the ingredients and beat well.
  5. Pour into a well greased tin about 8” or 20cm square.
  6. Bake for 30-40 minutes.
Nelsons Slices with pastry
  • Shortcrust pastry
  • 225 g plain flour
  • 50 g lard
  • 50g butter
  • OR use ready made pastry
  • I rolled out half the pastry to line a 7”/18cm tin


  1. I used half the recipe amounts except I used a whole egg and the the rum. Place this on the pastry base
  2. Brush round the pastry edges with a little milk
  3. Roll out the other half of pastry to fit then place the lid on and press down round the sides
  4. Make a steam hole in the top
  5. Brush with milk and sprinkle with a little extra sugar
  6. Bake for 20 minutes until cooked through and golden on top

Nelson Slice 2

I much prefer this with the pastry top and bottom. It is great for picnics

#NorfolkWIBakes. This page grew out of the popular "Norfolk WI Sharing and Caring" thread which ran on our social media during April to July 2020. #LockDownBaking.

Norfolk WI members care about our community and we love to share.