If you don’t know what a dinger cake tastes like then museum event could be for you

Saffron dingers made by Bushells Bakery in Lowestoft. Picture: Nick Butcher

Saffron dingers made by Bushells Bakery in Lowestoft. Picture: Nick Butcher - Credit: Nick Butcher

If you don't know what a saffron dinger is then you may be missing out on a tasty Easter treat with a spicy twist.

That is the message from a Lowestoft event that is being held to promote the virtues of a spicy type of cake whose long forgotten saffron-based recipe was brought back to life last year.

On Sunday, March 25 an event called the Lowestoft Dingers will be held at Lowestoft Museum.

People who may have memories of eating saffron dingers are being invited along to meet Dr Sally Francis from her north Norfolk-based Norfolk Saffron Company between 11.30am and 4pm.

MORE; saffron dingers back on recipe bookThe cakes were traditionally made at Easter in Great Yarmouth and Lowestoft and the surrounding areas on the east coast.

But they were only called saffron dingers by some Lowestoft families, with no one clear on the reason why.

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As well as hearing people reminisce about the cakes, she hopes that some people may dig up their old Lowestoft dinger recipes, which were popular 50 years ago.

Last April Dr Francis helped to organise a similar event at the museum and she was also instrumental in helping to bring the traditional cakes back to people's dining tables.

MORE; saffron cake appealFollowing an appeal about dingers, Bushells Bakery in Lowestoft located an old original hand written recipe in a managing director's aunt's cookbook.

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It led to Bushells making the first commercial batch of the cakes, which are similar to rock cakes, for 50 years.

Dr Francis said: 'The event will just be a way to share people's memories and recollections of dingers and find out where they were made in Lowestoft and how.

'We have found out more about dingers and found two or three more recipes.'

She also hopes to find out more about if people enjoyed Great Yarmouth dingers further down the coast and said there is a theory the tradition of saffron-based recipes may been bought to the region by fishermen coming and going to the West Country.

Dr Francis will also be selling recipe components at the museum event and it is hoped Bushells Bakery will have some for sale.

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