Sticky Toffee Pudding
This English steamed dessert consists of a very moist sponge cake that is made with chopped dates and covered in a toffee sauce. Sticky Toffee Pudding is considered an English classic and is thought to have developed somewhere in the south of England and made accessible by The Gait Inn at Millington (East Yorkshire), England in 1907.
INGREDIENTS
8 Ounces Stoned & Finely Chopped Dates
6 Ounces Boiling Water
1 ½ Teaspoon Vanilla Extract
6 Ounces Self-Rising Flour
1 Teaspoon Baking Soda
2 Lightly Beaten Large Eggs
3 Ounces Softened Butter (Plus Extra For Greasing)
5 Ounces Demerara Sugar
2 Tablespoons Black Treacle
3 ½ Ounces Milk
SAUCE
6 Ounces Muscovado Sugar
2 Ounces Butter (Cut Into Pieces)
8 Ounces Heavy Cream or Double Cream
1 Tablespoon Black Treacle
Preheat the oven to 325° F. Butter and flour 6 individual ramekins or use a deep square baking dish. Put the chopped dates into a large glass bowl and fill with boiling water to soak for 20 minutes. Once the dates are soft add the vanilla extract. Sift the flour and baking soda into a medium bowl. In a separate large bowl cream the butter and sugar together until light and creamy. In small amounts at a time add the beaten egg to the butter and sugar mixture. Mix well between additions. Add the black treacle and beat well. Now fold in 1/3 of the flour and then 1/3 of the milk and repeat until the flour and milk are all in the butter mixture. Add the chopped dates including the liquid in the bowl and stir gently. The mixture will resemble a thick batter. Divide the mixture between the ramekins (or deep square baking dish) and place on a baking sheet and bake 20 to 25 minutes for the individual puddings or 45 to 50 minutes for the deep square baking dish. The cake should be raised and firm to the touch. Make sure not to over bake. Remove from the oven and cool for 10 minutes before turning out.
To make the sauce: Over medium heat melt the butter, sugar and half of the cream in a saucepan. Increase the heat slightly and bring to a boil while stirring constantly until all of the sugar has dissolved. Add the treacle and allow the sauce to bubble for about 2 minutes. Remove from the heat and leave to cool for 1 minute. Now stir in the remaining cream.
To serve place an individual pudding or a portion from the baking dish onto a warm individual serving dish. Drizzle generous amounts of sauce over the pudding. You can serve with either ice cream or custard. Serves 6
Welsh Rarebit
The first recorded use of the term Welsh Rabbit was in 1725. It is said to be an ironic name coined in the days when the Welsh were notoriously poor and only well-to-do people could afford meat from the butcher. In England rabbit was the poor man’s meat, but in Wales cheese was the poor man’s meat. The slur against the Welsh was, “if a Welshman went rabbit hunting then this would be his supper.”
INGREDIENTS
2 Tablespoons Butter
2 Tablespoons Flour
1 Tablespoon Mustard Powder
½ Teaspoon Cayenne
¾ Cup Dark Beer (Guinness)
2 Tablespoons Worcestershire Sauce
1 Pound Grated Semi-Hard Cheese (Cheddar, Double Gloucester, Comte, Gruyere)
4 to 8 Pieces Light Toasted Bread
Put the butter in a saucepan over medium heat. When the butter melts stir in the flour. Continue to cook for 5 minutes (stir occasionally) until golden brown and very fragrant. Stir in the mustard and cayenne and then whisk in the beer & Worcestershire sauce. When the mixture is uniform, turn heat to low and stir in the grated cheese. Stir until smooth. Remove from heat and pour into a bowl to set. You can refrigerate for up to a day. Spread the mixture thickly on toast and put under the broiler until bubbly and edges of the toast are crisp. Serve immediately. Serves 4
Rhubarb Fool
INGREDIENTS
1 Pound Fresh Rhubarb (Trimmed & Cut Into 6” Lengths)
3 Tablespoons Fresh Orange Juice
½ Cup Plus 1 Tablespoons Sugar
1/8 Teaspoon Salt
1 Cup Heavy Whipping Cream
Soak the rhubarb in 9 cups of cold water for 25 minutes. Drain the rhubarb and pat dry. Cut crosswise into ½ inch slices. In a medium saucepan combine the orange juice, ½ cup sugar and salt. Bring to a boil. Add the prepared rhubarb to the saucepan. Bring mixture back to a boil and then reduce heat to a medium-low. Simmer gently for 10 minutes until rhubarb is tender and starts to break apart. Rhubarb pieces should be remaining and not a total puree. Transfer rhubarb to a bowl and let cool to room temperature. Cover with plastic wrap and refrigerate from 2 to 24 hours. When ready to assemble, beat the whipping cream and 1 tablespoon of sugar together until cream forms soft peaks. To assemble, spoon ¼ cup of the rhubarb mixture in 8 ounce glasses. Top with ¼ cup of the whipped cream. Repeat with another layer of rhubarb and whipped cream. Serve immediately or cover with plastic wrap and refrigerate up to 6 hours. Serves 4
Vegetable Curry
INGREDIENTS
½ Medium Eggplant (Aubergine)
2 Small Carrots
1 Cup Peas
1 Cup French Beans
1 Medium Potato
½ Cup Freshly Grated Coconut
2 Tablespoons White Poppy Seeds
4 Fresh Hot Green Chilies
1 ¼ Teaspoon Salt
3 Medium Tomatoes
1 Tablespoon Plain Yogurt
1 Teaspoon Garam Masala
2 Tablespoons Fresh Green Coriander
Place cut eggplant, carrots, peas, beans and potato in a medium saucepan. Add 1 cup of water and bring to a boil. Cover and turn heat to medium. Cook for 5 minutes or until vegetables are just tender. Do not overcook. Put the coconut, chilies, poppy seeds and salt in a food processor. Add 5 ounces of water and grind to a fine paste and set aside. When the vegetables are cooked, add the spice paste and another 5 ounces of water. Stir and simmer gently for 5 minutes. Add the tomatoes, yogurt and garam masala. Stir gently to mix well. Bring to a boil and simmer gently for 3 minutes. Turn into a serving dish and garnish with fresh coriander. Serves 4
Salmon Mousse
Up until the 18th century, salmon was one of the most commonly eaten fish in Europe. With the Industrial Revolution came the pollution of many of the rivers which effectively eliminated wild salmon. These days most of the salmon sold in the U. S. and Europe is produced on fish farms. I usually prefer to consume wild salmon and make a point to ask the origin when I am purchasing my fish. This salmon mousse recipe is extremely versatile. It can be used as an appetizer (sliced and served as is on small squares of toasts with a squirt of lemon juice); as a main course; served with cold asparagus; served with a tossed salad; and a “make-ahead” spread that can be served with crackers or toasted rye bread.
INGREDIENTS
1 Pound Fresh Salmon
Bunch of Fresh Herbs
½ Pint Double Cream
2 Ounces Softened Butter
4 Ounces Dry Sherry
2 Tablespoons Lemon Juice
1/8 Teaspoon Salt
1/8 Teaspoon Freshly Ground Black Pepper
½ Ounce Powdered Gelatin
Preheat oven to 350° F. Lightly oil a 1 pound loaf pan or a salmon mould. Place the salmon in a buttered, ovenproof dish with the fresh herbs and cover with water. Cover the dish with foil and cook for 20 minutes. Leave the salmon to cook in the liquid, and then remove the skin and bones. Reserve the liquid. Pound the salmon flesh until smooth. Lightly whip the cream and fold into the salmon. Soften the butter and stir into the mixture together with the sherry and lemon juice. Add the salt and pepper. Measure 6 tablespoons of the reserved fish liquid into a bowl and sprinkle the gelatin on top. Set over a pan of hot water until the gelatin has dissolved. Cool slightly and then beat into the mousse. Spoon the mousse into the loaf pan or the mould and leave to set in the refrigerator overnight. Turn out onto a serving plate to serve. Serves 8
Meringue
There are several types of meringue. The sweetened, uncooked beaten egg whites that form the “islands” of Floating Island (also known in French as Ile flottante), the partly cooked toppings of lemon meringue pie and other meringue pie and other meringue-topped desserts, and the classic dry featherweight meringue. Different preparation techniques produce these results. French meringue is the method best known to home cooks. Fine white sugar is beaten into egg whites. Italian meringue is made with boiling sugar syrup, instead of white sugar. This leads to a much more stable soft meringue which can be used in various pastries without collapsing. In an Italian meringue, a hot sugar syrup is whipped into softly whipped egg whites until stiff. This type of meringue is safe to use without cooking. It will not deflate for a long while and can be either used on pies and Baked Alaska, or spread on a sheet and baked for meringues. Swiss meringue is whisked over a bain-marie (water bath) to warm the egg whites, and then whisked steadily until it cools. Then it is baked.
INGREDIENTS
2 Egg Whites
¼ Teaspoon Cream of Tartar
1 Pinch Salt
½ Cup Sugar
½ Teaspoon Vanilla Extract
Preheat oven to 375° F. Line baking sheet with parchment paper and set aside. In medium bowl, with an electric mixer on medium speed, beat egg whites until frothy. Add cream of tartar and salt. Beat on high speed until stiff. Beat in sugar one tablespoon at a time. Fold in vanilla. Drop batter by heaping teaspoonfuls onto prepared baking sheets. Place in oven and turn oven off. Leave in the oven for 5 hours. Makes 12
Eton Mess
Eton Mess is a dessert of English origin consisting of a mixture of strawberries, pieces of meringue and cream, which is traditionally served at Eton College’s annual cricket game against the students of Winchester College. The dish has been known by this name since the 19th century. A similar dessert is the Lancing mess, served throughout the year at Lancing College in West Sussex, England. The word mess refers to the appearance of the dish.
INGREDIENTS
1 Pound Fresh Strawberries
1 Pint Double Whipping Cream
Icing Sugar
12 Meringue Nests (Purchase in a Store)
Keep the ingredients in the refrigerator until needed as this is a dessert best served cool. Break up the meringues into bite sized irregular chunks. Forget baking your own meringues, it is far too much trouble and the store bought ones are as good quality as home baked meringues.
Remove the strawberry stalks and cut them in half or into thick slices if they are large. Place half of the cut strawberries and all of the icing sugar into a blender and blend for 20 seconds to make a puree. Whip the cream until it starts to thicken, but hasn’t turned solid. Add the meringues to a large bowl and pour in the cream & the strawberries. Add half of the puree and stir it all together gently with a spoon. The goal is to get a red and white marbled effect rather than a pink all over color. Spoon into serving dishes and drizzle over the remaining strawberry puree. Keep refrigerated until serving. Serves 4
Victoria Sponge
The Victoria Sponge Cake was named after Queen Victoria, who favored a slice of the sponge cake with her afternoon tea. A traditional Victoria Sponge consists of raspberry jam and whipped double cream or vanilla cream. The jam and cream are sandwiched between two sponge cakes. The top of the cake is not iced or decorated.
INGREDIENTS
8 Ounces Unbleached Flour
2 Teaspoons Baking Powder
8 Ounces Sugar
8 Ounces of Soft Butter
4 Large Eggs
½ Teaspoon Vanilla Extract
Filling:
4 Ounces Raspberry Jam
5 Ounces Double Cream – Whipped
Preheat the oven to 375° F. Beat the butter and sugar until pale and fluffy. In a small whisk the eggs just to mix. Slowly add the eggs to the butter and sugar mixture. Make sure that each addition is well mixed in before adding more. Sift the flour and baking powder, then gently fold into the egg mixture with a spatula. Use baking parchment to line a 9 inch round cake pan with a removable bottom. Line the side of the pan with a separate strip of parchment. Pour in the cake mixture. Bake for 30 minutes or until done. Cool on a wire rack. Remove the cake from the pan and cut into two equal layers using a bread knife. Spread jam on the cut surface of one layer and whipped cream on the other cut surface. Sandwich together. Serve sprinkled with confectioner’s sugar is you like. Serves 8
Bakewell Tartlet
The Bakewell Tart is a traditional English baked dessert tart of cake. It is a distant cousin of the original “Bakewell Pudding.” The Bakewell Tart consists of a shortcrust pastry shell, spread with jam and covered with a sponge-like filling enriched with ground almonds (Frangipane). The Derbyshire town of Bakewell claims to be the home of the authentic Bakewell Pudding. The tale told to tourists is that the tart was an accidental invention of the 1860’s, which occurred when a nobleman visiting the White Horse Inn (now called The Rutland Arms) at Bakewell and ordered a strawberry tart. The cook, instead of stirring the egg mixture into the cake, spread it on top of the jam.
INGREDIENTS
For The Pastry:
1 ¼ Cups Unbleached Flour
1/3 Cup Confectioner’s Sugar
½ Teaspoon Salt
10 Tablespoons Chilled Unsalted Butter (Cut into Pieces)
2 Lightly Beaten Egg Yolks (Plus 1 Tablespoon Water)
For The Filling:
8 Tablespoons Unsalted butter
1/3 Packed Almond Paste
½ Cup Sugar
3 Lightly Beaten Eggs Plus 1 Egg White
1/3 Cup Plus 1 Tablespoon Cake Flour
1 Cup Strawberry, Raspberry or Sour Cherry Jam
For The Icing:
1 1/3 Cups Confectioner’s Sugar
2 Tablespoons Water
Garnish:
6 Halved Candied Cherries
To make the pastry: In a food processor combine flour, confectioner’s sugar and salt. Pulse to mix. Add the butter and process in short pulses until pea-sized crumbs form . Do this for 25 seconds. While pulsing, add the egg yolk mixture and process to form large, moist crumbs (pulse 15 seconds more). Turn the dough out onto a lightly floured surface, shape the dough into a ball and divide it in half. Shape each half into a flat 5” dish and cover with plastic wrap. Refrigerate at least 1 hour.
Move the oven rack into the center of the oven and preheat to 400° F.
Working with one piece of dough at a time, roll out to 1/8 inch thickness. Using a 3 inch round cookie cutter, cut out 12 rounds of pastry. Transfer a round to each well of a 12 well mini tart tin or you may use individual mini tart tins. Using your fingers, press the pastry to fit into the well. Refrigerate until ready to bake.
To make the filling: In a large bowl beat the butter until light and creamy with an electric mixer. Add the almond paste and sugar. Beat until smooth and creamy. While beating, add the eggs one at a time. Blend well after each addition. Reduce the speed to low and fold in the cake flour until just blended and no lumps of flour remain. Spoon 1 heaping teaspoon of jam into each tart shell to make a thin layer ¼ inch deep. Spoon the filling into each shell, filling it just to the top. Bake in a preheated oven until (on the middle rack) the tartlets are golden. Remove from oven and cool on a wire rack for 15 minutes. Repeat until you have finished up making all tartlets.
For the icing: Sift the confectioner’s sugar into a bowl. Combine with 2 tablespoons of water until smooth. Spoon the icing over the cooled tartlets and tope with candied cherry half. Makes 24 tartlets
English Custard Pudding 
INGREDIENTS
1 Ounce Sugar
10 Ounces Boiling Milk
1 Tablespoon Vanilla Extract
2 Large Egg Yolks
Beat the egg yolks in a small bowl. In a large bowl combine the sugar, vanilla and the beaten yolks. Pour in the boiling milk whisking while you pour. Put the custard into a saucepan and over LOW heat. Stir until the right consistency is obtained. DO NOT let the mixture boil or you will end up with scrambled eggs. Remove from heat and either serve immediately or allow to cool. Once cooled it should be covered and kept in the refrigerator for 2 days. Do not reheat once chilled. Serves 4
