Lardy Cakes

These are very moist, traditional, rich British tea cakes with piles of flavor. Not for those on a diet, says the BBC! This is a traditional British recipe, so you may find the ingredients and terminology slightly different.

Lardy Cakes

Ingredients

• 450g/1lb flour
• 1 tsp salt
• 2 x 7g packages of instant yeast
• 75g/2½ oz lard
• 300ml/10½fl oz water
• 75g/2½ oz butter
• 225g/8oz mixed dried fruit, including mixed peel
• 50g/1¾ oz soft brown sugar
• extra flour for dusting

Preparation

1. Mix together the flour, salt and yeast in a mixing bowl. Rub in 20g/¾ oz of the lard using your fingertips until there are no pieces of lard visible.
2. Add three-quarters of the water and hand-mix the flour into the water to form a dough. Add as much of the remaining water as you need to get a dough that is soft and leaves the sides of the bowl clean.
3. Tip the dough onto a lightly floured surface and knead for 5-10 minutes, or until the dough is smooth. Place in a clean bowl, cover and leave to rise until doubled in size. This depends on the temperature of the room, but should take 1-2 hours.
4. Tip the dough onto a floured work surface and roll into a rectangle about 8x20 inches and about ½cm thick.
5. Dot a third of the remaining lard and a third of the butter over the surface of the dough. Scatter over a third of the fruit and a third of the sugar. Fold the top third of the dough down and the bottom third up so that the dough is folded in three and roughly square. Turn the dough a quarter turn. Roll out and repeat the out process twice more, to use up all the lard and fruit.
6. Line a 9x9 inch square loose bottomed tin lined with baking parchment. Roll out the dough to fit the tin and place it inside. Cover with cling wrap, or place inside a large plastic bag, and leave to rise for 30 minutes. Preheat the oven to 220C/425F/Gas 7.
7. Bake for 30-35 minutes, or until golden-brown.
8. Leave to cool slightly before removing from the tin. Cut into squares and serve warm or cold, with butter.

Bakewell Pudding

A simple dish, but classic and tasty all the same. Once again, from the BBC. This is said to be a dish prepared by mistake by a cook in a wealthy household many years ago, and it's remained a favorite since then.

Bakewell Pudding

Ingredients

• 450ml/ ¾ pint breadcrumbs (1 1/2 c)
• 600ml/ 1 pint milk (2 c)
• 3 eggs 
• 55g/2oz sugar (1/4 c)
• 8og/3oz butter
• 25g/1oz ground almonds (1/8 c)
• Jam

Preparation method

1. Butter a pie dish, add the breadcrumbs, covering them with a layer of strawberry or any other kind of jam.
2. Mix the milk with the beaten eggs, the ground almonds, and the butter and sugar.
3. Beat all the ingredients together, pour into the dish and bake for 1 hour at a moderate heat.

Plum or Christmas Pudding

A tasty recipe for one of my favorites - Christmas, or Plum Pudding, aka Plum Duff. This comes from the BBC and they included the method of steaming a pudding, which I included.

Plum pudding (plum duff)

                                                    Also known as Christmas Pudding

Ingredients

110g/4oz self-rising flour
110g/4oz currants
110g/4oz golden raisins
110g/4oz breadcrumbs
110g/4oz dark brown sugar
110g/4oz shredded suet
½ tsp mixed spice powder
½ tsp ground cinnamon
pinch freshly grated nutmeg
250g/9oz plums, stones removed, chopped
½ large apple, core removed, peeled and chopped
1 orange, juice and zest only
4 tablespoons dark rum
2 free-range (or large) eggs
225ml/8fl oz milk 

For the sauce

1 free-range egg (or one regular large egg)
300g/10½oz icing sugar
150g/5oz butter, melted
1 vanilla pod, seeds scraped out (2 tsp vanilla extract)
200ml/7 fl oz whipping cream, whipped until soft peaks form when the whisk is removed

Preparation method

1. Butter a 1 litre/2 pint pudding basin.
2. Mix the flour, currants, raisins, breadcrumbs, sugar, suet, mixed spice, cinnamon and nutmeg together in a large bowl.
3. Add the plums and apple pieces.
4. Add the orange zest and juice, the rum and the eggs and mix well.
   
   
   Watch technique1:02 mins
5. Gradually add milk, stirring constantly, until the mixture will drop from the spoon when pulled from the bowl (dropping consistency).
6. Place the plum mixture into the pudding basin and cover with greaseproof paper or a pudding cloth. Secure the paper or cloth with kitchen string.
7. Using a pan with a lid large enough to comfortably contain the pudding basin, half-fill the pan with boiling water. Add the pudding basin and cover with the lid. Steam the pudding for three hours. Replenish the water level if necessary. How to Steam A Pudding
   
   
   Watch technique0:31 mins
8. Remove the basin from the pan and allow to cool slightly.
9. For the sauce, whisk the egg for five minutes until light and foaming.
10. Add the sugar, butter and vanilla seeds and whisk well.
11. Carefully fold in the whipped cream until well combined.
    
    
    Watch technique0:35 mins
12. To serve, spoon out the plum pudding onto plates and spoon the sauce alongside

Lemon Syllabub

Here is a recipe that's right up my alley - you can use sweet vermouth, sherry or white wine to concoct this delectable traditional dish and make it even better! This is the lemon-flavored version, from the BBC.

Lemon Syllabub

Ingredients

• 4 lemon shortbread biscuits
• 110ml/4fl oz sweet vermouth
• 250ml/9fl oz double cream (whipping cream)
• 4 tbsp icing sugar
• 8 tbsp lemon curd
• 2 tbsp flaked almonds, toasted 
• 2 sprigs fresh mint (or lemon peel)

Preparation method

1. Crumble a biscuit into the bottom of each of four sundae or whiskey glasses.
2. Drizzle over one tablespoon of sweet vermouth into each glass.
3. Pour the cream into a bowl and add the icing sugar.
4. Whisk the cream until soft peaks form.
5. Fold in the remaining sweet vermouth.
6. Add the lemon curd and lightly fold through, leaving a marbled effect.
7. Spoon the cream mixture into each of the glasses.
8. Top with the flaked almonds and a sprig of mint or lemoon peel (as pictured).
9. Serve chilled.

Chelsea Buns

As this most informative website explains, Chelsea buns are most certainly the forerunner of modern sweet rolls or cinnamon buns. They were enjoyed by commoners and royalty, and were concocted at a bakery known as the Chelsea Bun House, built on Pinlico Road in the Chelsea section of London (makes sense!).

Here is a modern version of the traditional British treat. Another one I will  have to try!

Chelsea Buns

The Dough

• 6 c. flour (unbleached all purpose)
• 3 eggs
• ½ c. butter, one stick (room temperature)
• 1 ¼ c. milk
• 2 packages of dry yeast
• 1 Tbsp. salt
• 3 Tbsp. sugar

The Filling

• 4 oz. currants (fresh or dried currants that have been plumped in warm water and drained)
• 4 oz. brown sugar mixed with 1 ½ oz. white sugar
• 4 oz. softened butter
• 2 Tsp. ground cinnamon (optional)
• grated peel of 1 lemon (optional)

The Glaze

• 1 c. Sugar
• ½ c. Milk

1. Put your flour in a large mixing bowl. Work the butter into the flour thoroughly with your hands so that it is absorbed by the flour. In a separate bowl whip your eggs thoroughly.
2. To the eggs add the sugar, salt, milk (warm, not hot) and the dry yeast. Blend all of these ingredients well.
3. Pour egg mixture into the flour/butter and mix with a wooden spoon until it comes together. Knead it with your hands until it becomes similar to bread dough. If it is a little soft, add a little flour to stiffen it some and to keep it from sticking to the bowl.
4. Cover with a warm damp cloth and set it aside in a warm place to let it proof (rise) about an hour. In the meantime have your currants, butter and sugar put into small bowls to have ready for the filling of the dough.
5. After the dough has risen you are ready to roll out the dough and put in the filling. Start by flouring your work surface so the dough doesn’t stick to it.
6. Gently punch the dough down to let out the air and work it into a ball. Roll it out into a rectangle approximately 18″ to 20″ inches by 12″ to 14″ inches and around a ½ inch thick. Lightly score the dough vertically to create three equal sections.
7. With a table knife, spread half of your softened butter on the left two sections leaving the right section uncovered. Evenly sprinkle half of the sugar over the butter and then half of the currants evenly over that. Add half of the cinnamon, if you choose to use it, over that.
8. Gently lift the right third of the dough and fold it over the center third and gently press it down. Now take those two and gently fold it over onto the left third and press down gently. You now have a rectangle one third the size you started with but three times as thick.
9. Lightly flour your work surface again and center your dough so that it looks like a rectangle again. Roll the dough out as you did before until it is as large as the rectangle size we started with. Now repeat the filling steps, but this time, spread the butter/sugar/currants/cinnamon and lemon peel (if you choose) over the whole surface. Once you’ve done that, start at the edge of the dough closest to you and proceed to roll the dough up into a pinwheel log, sealing the last half inch or so with a little water. The log should be around two inches in diameter.
10. Now take a medium sharp knife and proceed to cut the buns from one end of the “log” to the other at about an inch and a quarter to an inch and a half for each one. Lay them flat side down on a baking sheet no farther than an inch apart. As they rise in a warm place for about a half hour to forty-five minutes they should touch each other.
11. Bake them at about 375° for about 25 minutes or so (depending on the thickness of the buns). Do not bake them too long, they are to be soft not firm and should be rather square in shape. They shouldn’t be dark brown but rather light in color.
12. For the glaze, add the milk to the sugar and gently heat it, stirring until you blend the two together. Lightly spoon the glaze over each bun. This glaze is not to be like an icing but rather a thin glaze to enhance to bun’s flavor. Cool and enjoy.

Scones

Scones are traditionally served at British tea, with clotted cream and preserves (as pictured). Alton Brown's recipe (The Food Network) seems simple, tasty and would serve this purpose quite nicely. Tea anyone?

Scones

Ingredients

• 2 cups flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/3 cup sugar
• 4 tablespoons butter
• 2 tablespoons shortening
• 3/4 cup cream
• 1 egg
• Handful dried currants or dried cranberries

Directions

1. Heat oven to 375 degrees.
2. In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. 
3. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. 
4. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. 
5. Bake for 15 minutes or until brown.

Eccles Cakes

I found a wonderful recipe for Eccles Cakes on a fascinating website. I look forward to preparing this as soon as I get the ingredients together. They look delicious!

The village of Eccles once stood on its own, with the Eccles Cake Shop at its heart. In 1793 James Birch’s shop on the corner of Vicarage Road in Eccles began selling the small, flat,cakes. The once village is now a part of Salford, Manchester and no trace of the original shop remains. Read more on the history of the cakes here.

Eccles Cakes

Prep Time: 20 minutesCook Time: 15 minutesTotal Time: 35 minutes

Pre-heat oven to 425°/220°C

Ingredients:

• 1lb 2oz/ 500g puff pastry
• 1oz/ 25g butter, melted
• Pinch freshly ground nutmeg
• 2 oz/55g candied peel
• 4 oz/ 110g sugar
• 8 oz/ 225g currants

Preparation:

1. In a medium saucepan, combine the sugar and butter and cook over a medium heat until melted.
2. Off the heat, add currants, candied peel and nutmeg.
3. On a lightly-floured surface, roll the pastry thinly and cut into rounds of about ¼ inch/0.5cm thickness and 4 inch/10cm diameter.
4. Place a small spoonful of filling onto center of each pastry circle.
5. Dampen the edges of the pastry with a little cold water and draw the edges together over the fruit and pinch to seal.
6. Turn the patty over, then press gently with a rolling pin to flatten the cakes. Snip a V in the top with scissors. Place on a greased baking tray.
7. Brush with water and sprinkle with a little extra sugar.
8. Bake in the preheated oven for 15 minutes or until lightly browned round the edges.
9. Place on a wire rack and allow to cool. Try not to eat them all at once!

Bangers and Mash with onion gravy

Living up on the Prairies in Canada was an ethnic treat. One set of neighbors may be Sicilian, with their wonderful dishes, while across the street you probably had a Russian, Polish, Eastern European or British family. Growing up experiencing a wide variety of gastronomical experiences really tends to open up your eyes (and your taste buds) in the most wonderful way. Here is a great recipe for the British treat, "Bangers and Mash" which is one of the best-known foods where I grew up. Bangers? The sound of un-pricked sausages exploding! Mash? Mashed potatoes, of course! Note: the gravy will be thin but absolutely delicious! Also, finely chopped green onions may be boiled and mashed with the potatoes for a bit of color.


Bangers and Mash

Ingredients

• 4 links quality pork sausage or bratwurst
• 2 pounds potatoes, peeled and cubed
• 1/4 cup butter
• 2 tablespoons milk (optional)
• 1 teaspoon dry mustard powder
• salt and ground black pepper to taste

Traditional Onion Gravy

• 1 tablespoon butter
• 2 large onions, chopped
• 6 cups beef broth
• 2 cups red wine (most of the alcoholic content burns off while boiling)

Directions

1. Preheat oven to 200 degrees F (95 degrees C).
2. Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
3. Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.

Gravy

Melt 1 tbsp butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown (for flavor), about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to half its volume, about 10 minutes. Season with salt and black pepper. 

To serve: Place a sausage on a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over both.