It's the end of National Baking Week today, therefore decided to bake something British. Went shopping the other day and I came across this bottle.
It says Chicory & Coffee Essence. Not knowing what is it, I bought the bottle and decided to google for it. Kerrrr Chinggggg.....found it on Wikipedia
"Camp Coffee is a Scottish food product, which began production in 1876 by Paterson & Sons Ltd. in a plant on Charlotte St, Glasgow. Almost one-hundred years later in 1974 businessman Daniel Jenks merged with Paterson to form Paterson Jenks plc. In 1984, Paterson Jenks plc was bought by McCormick & Company. Thereafter, McCormick UK Ltd assimilated Paterson Jenks plc into Schwartz. Interestingly, McCormick claims not to be the manufacturer on their main site, and the product can't be found on the Schwartz site either.
Camp Coffee is a glutinous brown substance which consists of water, sugar, 4% coffee essence, and 26% chicory essence. This is generally used as a substitute for coffee, by mixing with warm milk in much the same way as cocoa or added to cold milk and ice to make an iced coffee, but it is commonly found on baking aisles in supermarkets as it is also used as an ingredient in coffee cake and other confectionery.
The label is rather old-fashioned in tone, consisting of a drawing of a Gordon Highlander soldier (allegedly Major General Sir Hector Macdonald) and a Sikh soldier sitting down together outside a tent, from which flies a flag carrying the drink's slogan, "Ready Aye Ready". This slogan uses the form of the Scots "aye" meaning yes so the drink was "Ready Always Ready" to be made. Originally the picture depicted the Sikh as carrying a tray of coffee -- an intermediate version, with the Sikh standing but the tray missing was also used (see the fan site link below for this version of the label) -- it is widely believed that this was changed to avoid the imperialist connotations of the Sikh as a servant, although the company does not confirm or deny this. The original drawing was by William Victor Wrigglesworth.
Legend has it that it was originally developed as a method of brewing coffee quickly for military purposes.
Today Camp is a British icon of nostalgia, as many remember it from their childhoods"
Since it mentioned that this Camp Coffe is also used as an ingredient in coffee cake, I decided to google for a recipes that using this Camp Coffee and found a recipe at MyDish.
For the sponge cake:
- 250g self raising flour
- 1 tsp cream of tartar
- 1 tsp bicarbonate of soda
- 180g sugar
- 125g soft margarine
- 2 medium eggs
- 1/2 the juice of a lemon
- 3 tbsp Camp liquid coffee
- 100ml milk
- 140g butter, softened
- 270g icing sugar
- 1 tbsp Camp coffee
Pre-heat oven to 180C/160C for fan.
Grease and line 2x20cm baking tins.
In a mixing bowl, mix margarine and sugar until light and fluffy. Add in the lemon juice, Camp coffee and milk and mix well.
Sift the dry ingredients together and blend into the mixture together with the eggs. Mix well throughly into a smooth mixture and pour into the prepared tins.
Bake for 15-20 minutes until springy to touch. The cake should just coming away from the sides of the tin. Leave the sponges in the tins for 10 minutes, then turn out onto a wire rack and leave to cool.
While the sponges are cooling, make the coffee icing. Beat together the icing ingredients until smooth. Put one sponge on a serving plate and spread half of the coffee icing. Top with the other sponge and spread the top with the remaining coffee icing.