British Dessert Baked Apples with Honey Dress up humble apple with this delicious recipe. Add a topping of clotted cream, whip cream or ice cream.
Prepare: Preheat oven to 350. Leaving their skins on, core apples using an apple corer. Put apples in a baking dish along with ¼ C water. Using your fingers, or a narrow spatula, shove 1 T of butter into each apple’s center. |
Tips & Glossary Clotted Cream: Ploughman's Lunch: sounds romantic, like a peasant dish from medieval times, but it's a marketing gimmick from the 1970's! It's become a popular lunch in Britain now: a piece of bread, hunk of cheese, with onion, gherkin, and an apple. Our Ploughman's Soup is a take-off on that name. Roux: (“roo”), paste-like mixture of melted butter and flour, into which liquid is gradually added. Used as a thickening agent for soups and all classic French sauces. Basic Roux: melt 1 part butter and add 1 part flour. Stir continuously till it becomes paste-like. Slowly add whatever liquid your recipe calls for. Tea Time: Afternoon tea became fashionable in the mid-1600's. A light snack with sandwiches and sweets, it's served from 3-5 in a sitting room. High tea, is a light meal served from 5-6 in a dining room. ("High" because the dining table is higher than the low ones in a sitting room.) Yorkshire Pudding: from the northern county of Yorkshire, originating in the early 1700s when flour was more readily available. A pancake like batter is spooned into the drippings of a roast as it cooks. Eaten alongside the roast or as a separate course.
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British Dessert Plum Pudding Have yourself a Dickens of a Christmas, straight out of "A Christmas Carol" with this classic British dessert. Make it a month in advance.
Pudding: soak currents and raisins 10 minutes in warm water, drain and pat dry. Combine them with all other ingredients in a large bowl and mix thoroughly. Turn pudding mixture into a greased 2-qt. mold, leaving 2" at top. Cover with a piece of buttered wax paper (use string to hold it in place). Steaming: place mold in a large kettle and add boiling water till it reaches 2/3 up the side of the mold. Steam pudding for 6-8 hours. Keep a pot of boiling water on back stove and add to kettle if steam bath drops below the 2/3 mark. Storing: cool pudding before removing it from the mold. Wrap it in rum-soaked cheesecloth and then in foil. Let it sit in the refrigerator for a good month. Serving: put pudding back in its mold and place in a steam bath for 1- 2 hours, till warmed through. Slice into wedges and serve topped with a dollop of rum butter. Rum Butter: beat all ingredients together till light and fluffy. Chill 1 hour before serving.
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Tips & Glossary Clotted Cream: a thick yellowish cream made from unpasturized cow's milk. You can make your own, although it's hard to find unpasturized cream in the U.S. Still, you'll find 3 recipes under Scones. All use pasturized cream; try to avoid "ultra" pasturized. Ploughman's Lunch: sounds romantic, like a peasant dish from medieval times, but it's a marketing gimmick from the 1970's! It's become a popular lunch in Britain now: a piece of bread, hunk of cheese, with onion, gherkin, and an apple. Our Ploughman's Soup is a take-off on that name. Roux: (“roo”), paste-like mixture of melted butter and flour, into which liquid is gradually added. Used as a thickening agent for soups and all classic French sauces Basic Roux: melt 1 part butter and add 1 part flour. Stir continuously till it becomes paste-like. Slowly add whatever liquid your recipe calls for. Tea Time: Afternoon tea became fashionable in the mid-1600's. A light snack with sandwiches and sweets, it's served from 3-5 in a sitting room. High tea, is a light meal served from 5-6 in a dining room. ("High" because the dining table is higher than the low ones in a sitting room.) Yorkshire Pudding: from the northern county of Yorkshire, originating in the early 1700s when flour was more readily available. A pancake like batter is spooned into the drippings of a roast as it cooks. Eaten alongside the roast or as a separate course.
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British Dessert English Trifle*
Cake: use your favorite cake recipe—yellow, white, sponge, or pound cake. Fruit: while the cake is baking, peel, slice, and pit peaches. Toss with ½ C sugar and chill. Rinse and hull the strawberries. Toss with ½ C sugar and chill. Custard: in a heavy saucepan or a double boiler, bring milk almost to a boil. Beat the 2 eggs and 2 extra yolks till lemon colored, and add 1/2 C sugar. Pour half of the nearly boiling milk into the egg mix, stirring vigorously. Then pour the egg-milk mix back into the saucepan with the rest of the milk. Continue heating and stirring constantly (don't let eggs curdle). When ready, the custard will have the consistency of heavy cream and be able to coat a wooden spoon. Remove from heat and add vanilla and almond extracts and sherry. Assembly: Cut the cake into 1/2" slices. Arrange slices over bottom and sides of a large crystal or glass bowl. Cut additional slices if necessary to fill in any wholes. Layer in the peaches to the bowl and pour in the custard, almost to the top. If there are any remaining cake slices, spread them with strawberry preserves and layer them, jam-side-up on top. Arrange the strawberries and top with whipped cream. Chill till ready to use. * For a delicious but less time-consuming version see O'Connor Family Trifle under Ireland. |
Tips & Glossary Clotted Cream: a thick yellowish cream made from unpasturized cow's milk. You can make your own, although it's hard to find unpasturized cream in the U.S. Still, you'll find 3 recipes under Scones. All use pasturized cream; try to avoid "ultra" pasturized. Ploughman's Lunch: sounds romantic, like a peasant dish from medieval times, but it's a marketing gimmick from the 1970's! It's become a popular lunch in Britain now: a piece of bread, hunk of cheese, with onion, gherkin, and an apple. Our Ploughman's Soup is a take-off on that name. Roux: (“roo”), paste-like mixture of melted butter and flour, into which liquid is gradually added. Used as a thickening agent for soups and all classic French sauces. Basic Roux: melt 1 part butter and add 1 part flour. Stir continuously till it becomes paste-like. Slowly add whatever liquid your recipe calls for. Tea Time: Afternoon tea became fashionable in the mid-1600's. A light snack with sandwiches and sweets, it's served from 3-5 in a sitting room. High tea, is a light meal served from 5-6 in a dining room. ("High" because the dining table is higher than the low ones in a sitting room.) Yorkshire Pudding: from the northern county of Yorkshire, originating in the early 1700s when flour was more readily available. A pancake like batter is spooned into the drippings of a roast as it cooks. Eaten alongside the roast or as a separate course.
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British Dessert / Tea Victoria Cake* Making this elegant but simple recipe is a cake walk...so to speak.
Add lemon zest to your favorite white cake recipe and bake in two round cake pans, according to instructions. Remove cake from pans when cool. Heat raspberry jam to make it spread easily, and spread between the two layers. Put layers together and dust the top with sifted confectioners’ sugar. * Perfect for tea-time as well as dessert. |
Tips & Glossary Clotted Cream: a thick yellowish cream made from unpasturized cow's milk. You can make your own, although it's hard to find unpasturized cream in the U.S. Still, you'll find 3 recipes under Scones. All use pasturized cream; try to avoid "ultra" pasturized. Ploughman's Lunch: sounds romantic, like a peasant dish from medieval times, but it's a marketing gimmick from the 1970's! It's become a popular lunch in Britain now: a piece of bread, hunk of cheese, with onion, gherkin, and an apple. Our Ploughman's Soup is a take-off on that name. Roux: (“roo”), paste-like mixture of melted butter and flour, into which liquid is gradually added. Used as a thickening agent for soups and all classic French sauces. Basic Roux: melt 1 part butter and add 1 part flour. Stir continuously till it becomes paste-like. Slowly add whatever liquid your recipe calls for. Tea Time: Afternoon tea became fashionable in the mid-1600's. A light snack with sandwiches and sweets, it's served from 3-5 in a sitting room. High tea, is a light meal served from 5-6 in a dining room. ("High" because the dining table is higher than the low ones in a sitting room.) Yorkshire Pudding: from the northern county of Yorkshire, originating in the early 1700s when flour was more readily available. A pancake like batter is spooned into the drippings of a roast as it cooks. Eaten alongside the roast or as a separate course.
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British Entree Roast Beef w/ Yorkshire Pudding Long considered England's national dish. The pudding, done at the last minute, can
Beef: preheat oven to 375. Combine first 3 ingredients and rub mixture on beef. Set in a roasting pan and roast till desired doneness (130 for rare, 140 for medium, 150 for well). Remove roast from the oven and pan, cover with foil tent, and let it rest 20 minutes (beef will continue cooking a while longer). Pudding: while roast is still cooking, begin Yorkshire pudding. Beat together first 4 pudding ingredients and chill. (Batter must be thoroughly chilled before adding to hot oil.) Once the roast is out of the oven, turn up the heat to 450. Use oil or put 1-2 T of the beef drippings in the bottom of a baking pan. (Use a new pan or same one that held the beef; just drain off all but 1-2 T of fat.) Heat pan and fat/oil in oven for about 10 minutes, till the oil is good and hot, almost smoking. (Hot oil and chilled batter are essential for a light puffy pudding.) Add chilled batter to the hot oiled pan and cook 20 minutes until puffed and golden. Serve immediately with the beef (carve beef while pudding is in oven). Add Roasted Potatoes and Parsnips as an accompaniment. * Use your favorite cut of good beef: rib eye, shell, fillet, standing ribs. |
Tips & Glossary Clotted Cream: a thick yellowish cream made from unpasturized cow's milk. You can make your own, although it's hard to find unpasturized cream in the U.S. Still, you'll find 3 recipes under Scones. All use pasturized cream; try to avoid "ultra" pasturized. Ploughman's Lunch: sounds romantic, like a peasant dish from medieval times, but it's a marketing gimmick from the 1970's! It's become a popular lunch in Britain now: a piece of bread, hunk of cheese, with onion, gherkin, and an apple. Our Ploughman's Soup is a take-off on that name. Roux: (“roo”), paste-like mixture of melted butter and flour, into which liquid is gradually added. Used as a thickening agent for soups and all classic French sauces. Basic Roux: melt 1 part butter and add 1 part flour. Stir continuously till it becomes paste-like. Slowly add whatever liquid your recipe calls for. Tea Time: Afternoon tea became fashionable in the mid-1600's. A light snack with sandwiches and sweets, it's served from 3-5 in a sitting room. High tea, is a light meal served from 5-6 in a dining room. ("High" because the dining table is higher than the low ones in a sitting room.) Yorkshire Pudding: from the northern county of Yorkshire, originating in the early 1700s when flour was more readily available. A pancake like batter is spooned into the drippings of a roast as it cooks. Eaten alongside the roast or as a separate course.
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