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.

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.