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YORKSHIRE PUDDING
(this is a savoury accompaniment to Roast Beef, served on same plate and covered with
gravy)
INGREDIENTS
4 oz plain flour
¼ teaspoon salt
1 large egg
½ pint of milk and water mixed
1 tablespoon oil
METHOD
Beat all together very well untill bubbles appear.
Leave to stand for 2 hours, then beat well again
Put a little oil into 12 deep patty tins (the sort you make small cakes in) and heat in the oven till
very hot.. Oven temperature 425’F, 220’C , Gas 7
Being very careful as the oil is hot pour a little batter into each patty.. do not overfill.
Cook in oven for about 30 minutes.. do not open oven till 20 minutes.
They should be all puffed up and golden brown
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Bubble and Squeak
Bubble and squeak can really be your own invention, and either mashed or cooked potatoes, sprouts or cabbage will do the
trick. If you're using plain boiled potatoes just peel them and cut into thick slices. The dish is usually made from left-overs
so the sprouts or cabbage should be boiled or cooked. The sprouts can be sliced.
There are so many variations to a bubble
and squeak. Half cabbage and half sprouts can be used, and any additions can be made: garlic, smoked bacon, leeks, herbs and
so on. But Get the basics right first, then move on!
Serves 6-8
2 large onions, sliced
50 g (2 oz) unsalted butter
900 g (21b) potatoes, cooked or 750 g (1 ½ lb)
left-over Mashed Potatoes
450 g (1 lb) Brussels sprouts or green cabbage, cooked
Salt and freshly ground white pepper
50g (2 oz) vegetable oil
- Cook the sliced onions in half the butter until softened.
- Mix in the potatoes and sprouts or cabbage and season with salt and pepper.
- Pre-heat a small frying-pan and add the remaining butter and the oil.
- Fry the bubble mix for 6-8 minutes, pushing it down with a spatula to create a potato and vegetable cake. The pan should
be kept hot, as this will create a crispy base.
- To turn over the bubble, cover the pan with a plate, invert the pan so the cake falls on to the plate, then slip it, uncooked
side down, back into the pan and repeat the cooking process.
- The bubble and squeak is now ready and can be cut into six or eight wedges before serving or left whole as a cake.
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CAULIFLOWER CHEESE
INGREDIENTS
A whole cauliflower
For the sauce
4 oz bacon
1 oz margarine or butter
1 oz plain flour
¼ pint milk
¼ pint of the water that the cauliflower was cooked in
4 oz grated cheese
salt and pepper to taste
METHOD
Keeping the cauliflower whole, remove outside leaves, and remove stalk. Cutting a cross in the base
of the stalk end to allow even cooking of cauliflower.
Place in a deep saucepan with a little boiling water…to not drown the cauliflower, only a minimum
of water is needed to cook it. About 1" in depth. Cover and cook gently for about 10-15 minutes till cooked but not too soft..
Drain well reserving liquid; keep warm while you make the sauce.
To make the sauce: -Cut the bacon up into small strips and dry fry untill crispy.. set to one side
In a medium saucepan put milk, cauliflower water and margarine and heat gently whisking all the time
till boils and becomes thick…stir all the time or it will go lumpy.
Add cheese and bacon strips, stir gently
Put cauliflower in ovenproof dish, pour sauce over and top with the sauce. Cover with a further 2oz
of grated cheese
Put under a medium grill till cheese has melted.
(alternative method: this is what I do, as it is quicker and easier to serve up. Instead of keeping
the cauliflower whole I break it down into florets and cook, mix with sauce as usual)
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Now for some sweeter recipes!
PANCAKES
Basically this is a sweet dish using the same batter recipe as for Yorkshire puddings
Ingredients
4 oz plain flour
½ teaspoon salt
1 large egg
½ pint milk
oil for frying
METHOD
I always mix this batter in a jug, it makes it much easier to control the amount of batter that you
put in the pan to make a pancake…you only need very little at a time
1.Mix all ingredients together thoroughly (it is easier to use an electric mixer)
Now in UK we have small frying pans called ‘omelette’ or ‘crepe’ pans’
that are used to make pancakes as they are only about 6 or 7" in diameter.
Heat the pan till very hot…add a very small amount of oil and heat.
Add a small amount of batter, just enough to cover base of pan…tilt pan to cover.
Then as soon as the pancake is cooked on one side turn over and cook other side…traditionally
you should toss the pancake. Practice it, as it is much easier to turn them over this way than with a spatula.
Keep on making the pancakes…this is a tedious task and fills the kitchen with smoke as you need
the pan to be very hot!!!
What I usually do is make them all before hand and freeze, they freeze wonderfully but you need to
put a sheet of greaseproof paper in-between each pancake.
Traditionally they are served sprinkled with lemon juice and sugar and rolled up.
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RICE PUDDING
INGREDIENTS
1 ½ oz of small grain pudding rice
1 oz sugar
1 pint creamy milk
METHOD
Put rice in a greased pie dish with the milk and sugar stir well
Sprinkle a little grated nutmeg over the top
Bake in a very slow oven 300’F, 150’C, Gas 2 for 2 – 3 hours Stirring occasionally
It is the long slow cooking that gives the traditional creamy texture, pinkish colour and crisp brown
skin…yummmmy
(I add a handful of sultanas to the mix as we like fruit in ours)
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BAKEWELL PUDDING
INGREDIENTS
Shortcrust Pastry
4 oz self-raising flour
2 oz margarine
about 1 tablespoon water to mix.
Filling
2 oz margarine
2 oz sugar
2 beaten eggs
1 oz ground almonds
a few drops almond essence
strawberry jam
METHOD
Make pastry first by rubbing in the fat to the flour, mix to firm dough with water.
Roll out to line the base of an 8" flan dish
Make the filling:
Beat together margarine and sugar till creamy
Beat in eggs gradually
Add essence and ground almonds, beat well
Spread base of pastry with strawberry jam; spread filling on top making sure to spread right to edge
to cover all of jam.
Bake in oven 375’F, 190’C Gas5 for 25 – 30 minutes till filling is set and golden
This can either be eaten hot with custard. Or left to go cold and cover with glace icing and eat as
a cake.
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CUSTARD TART
My husband's favourite…I find it totally disgusting to eat!!
INGREDIENTS
For shortcrust pastry
6 oz plain flour
3 oz margarine
water to mix
Filling
8 fluid ounces of milk
1 rounded tablespoon of sugar
2 large eggs
METHOD
Make pastry as described in previous recipe
Roll out and line a deep pie tin
Make filling:
1 Warm the milk, dissolve the sugar in it, set aside to cool
Beat eggs lightly , and whisk into milk mixture
Strain into pastry case and grate a little nutmeg on top
Cook in oven 425’F, 220’C, Gas 7 for 15 minutes to set the pastry, THEN Reduce the heat
to 400’F, 200’C, Gas 6 for 25- 30 minutes untill the filling is set
This is usually served just warm….it is an acquired taste.
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BASIC SCONE MIX
INGREDIENTS
8 oz self-raising flour
small pinch salt
2 oz margarine
5 – 6 tablespoon milk
This mix makes plain scones.
To this basic mix you can add the following variations: -
1 oz sugar and 2 oz sultanas
1 oz sugar and 2 oz glace cherries
½ teaspoon dry mustard powder, a pinch cayenne pepper and 3 oz grated cheese
a large pinch of your favourite dried herbs
METHOD
1 Rub the margarine into the flour (add extra ingredients here) and mix to a soft, but not a sticky
dough with milk
2. Turn out on to a floured board and roll out into just over 1" thick.
Cut out into 2" rounds with pastry cutters and place on a lightly greased baking tray. ( re rolling
and cutting all the trimmings till all dough is used up).
Bake in hot oven 425’F, 220’C, Gas 7 for 12 – 15 minutes until lightly golden and
firm to touch.
To eat, split in half and top with butter. The fruit ones are traditionally eaten with strawberry jam
and thick cream.
I make a lot of the cheese scones which I split in half, top with grated cheese and pop under the grill
to melt the cheese.
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VICTORIA SANDWICH
(Very British!!!)
INGREDIENTS
4 oz margarine
4 oz sugar
2 large eggs
4 oz self-raising flour
METHOD
Grease and line the base of two 7" sandwich tins…Do you have these? They are like flan tins but
with a flat base , not high sided though like a cake tin
Beat margarine and sugar together till creamy
add eggs one at a time, beating and adding 2 teaspoons of the flour each time to stop the mixture curdling
Fold in the rest of the flour (You might need a little extra milk if the mixture is too stiff.. it
doesn’t want to be runny though)
Divide mixture between the two tins and bake in oven 375’F 190’C Gas 5 for 20 – 25
minutes.
The tops of the cakes should be firm on top and shrinking slightly away from side of tins.
Leave to cool a little and turn out CAREFULLY from tins. Leave on cake wire to cool completely
When cold, remove paper from base.
Spread raspberry jam on base of one cake, then put other one on top
Sprinkle top with icing sugar
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Now, a recipe for a typical British preserve…loved by many, used to make lemon curd tarts or
to spread on bread…yummy
LEMON CURD
INGREDIENTS
4 oz butter
6 oz or sugar (if you like it sweeter you can add 8 oz instead but it is nicer with only the 6 oz)
2 large lemons, rind and juice
2 large beaten eggs
METHOD
Put the butter, sugar, lemon rind and half of the strained lemon juice in the top of a double boiler
( that is a small saucepan that sits on top of a base filled with simmering water) or…use a glass bowl that fits well
over a saucepan filled with simmering water
Stir well untill the butter has melted and the sugar dissolved
Add remainder of lemon juice and the beaten eggs
Continue cooking over the simmering water stirring frequently until the mixture has thickened enough
to coat the back of a spoon
Pour into small hot jam jars…glass baby food jars are ideal for this
Cover immediately with waxed paper discs and cover jars with tea towel till cold.
Screw on the jar lids
As this is so very fresh it needs to be kept in the fridge and used within 6 weeks
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If there are any requests for specific recipes please contact me and I will do my best..
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