Easy Banbury Tarts
Sherman House Scones
Summer Pudding
Christmas pudding
Baked Noodles and Applesauce
Clootie Pudding
Easy Banbury Tarts
2 pkgs. refrigerated pie crust (4 crusts)
1/2 cup raisins
1/2 cup currants
1/4 cup chopped citron
1/4 cup water
1 cup sugar
2 Tbsp. all purpose flour
grated rind and juice of one lemon
1/2 cup chopped English walnuts
Combine filling ingredients except the nuts in a small saucepan. Heat, stirring
to mix, to a boil. Cook until thickened and then cool completely before using.
Bring pastry to room temperature and spread out on lightly floured surface. Cut
with 3 inch cookie cutter into rounds, gathering and rolling scraps until all
used. Put about 2 tsp. filling in center of each round. Cover with another round
and press edges together and crimp with a fork. Brush over with beaten egg and
Bake in preheated moderate oven for 15-20 minutes. To make them even faster,
substitute canned Nonesuch mincemeat for filling.
Sherman House Scones
2 Cups All purpose flour
2 Tbs. sugar
1/2 tsp. salt
2 1/2 tsp. baking powder
4 oz. COLD butter, cut into cubes
1/2 Cup currants or raisins
3/4 Cup cream
Combine flour, sugar, salt, baking powder. Add butter and mix until mixture
resembles coarse cornmeal. Add currants and then cream. Mix until dough just
comes together. Do not over mix. Add a drop more cream if necessary. Pat dough
into circle 3/4" thick. Cut with 2" round cutter or glass. Brush tops with cream
and bake until tops are golden brown.
Summer Pudding
One of the best of traditional English puddings.
1 lb (450g) raspberries
4oz (225g) redcurrants
4oz (225g) cherries
4oz (110g) blackcurrants
(In fact any mixture of fresh red fruit can be used including plums and
strawberries)
5 oz (150g) caster sugar
8 medium thick slices of white bread with the crusts removed
(preferably nothing too synthetic!)
Rinse all the fruit. Stone the cherries and separate the blackcurrants and
redcurrants from their stalks (pull each bunch from the tines of a fork). Place
all the fruit in a saucepan with the sugar and cook gently until their juices
begin to run -this takes about 5 mins. Line a 30 fl oz pudding basin with the
slices of bread leaving a slice or two for a lid. Fill the lined basin with the
fruit and juice - reserving a few tablespoons of juice. Cover the pudding with
the remaining bread and then place a saucer and weight on the top. Leave in a
cool place over night or until the bread has had enough time to absorb all the
juices. When you turn the pudding out use the reserved juice to cover any
pieces of bread still showing white. This pudding is particularly pretty when
made in individual moulds - creme caramel moulds are perfect - with each pudding
surrounded by a pool of blackcurrant coulis and single (light) cream.
Christmas Pudding
(Originally from the Carved Angel restaurant, Dartmouth, England)
2/3 cup flour
1-3/4 cup soft bread crumbs
2/3 cup sugar
1/4 tsp grated nutmeg
1/4 tsp mace
1/4 tsp salt
1 cup raisins
1 cup currants
1/2 cup coarsely chopped crystallized ginger
1 cup chopped Granny Smith apple (about 1 apple,
peeled, cored and chopped)
1 tsp grated orange rind
1 tsp grated lemon rind
1-1/2 cup finely chopped suet (see below)
3 eggs
1/4 cup Cognac or brandy
1 Tbsp orange juice
1 Tbsp lemon juice
Combine the flour, bread crumbs, sugar, spices and salt in a mixing bowl and
toss thoroughly. Add raisins, currants, ginger, chopped apple and grated rinds,
mix to coat with dry ingredients. Add chopped suet and mix well. In another
bowl beat eggs until thick and foamy. Add Cognac and citrus juices, mix
together. Add egg mixture to the first bowl, fold with spatula to mix and coat
well. Butter a 2-1/2- to 3-quart pudding mold; add pudding to mold, cover with
lid. Place a rack or heatproof bowl in a pot large enough to hold the mold, add
1 inch water. Place mold on rack or bowl, bring water to boil. Lower heat to
simmer, cover pot and steam pudding about 6 hours, checking occasionally to keep
water from boiling off. When pudding is done, unmold and serve immediately with
creme fraiche, hard sauce or brandy-flavored creme Anglaise. If desired the
pudding can be left in its mold and kept for up to 6 weeks in a cool, dark
place; reheat in steaming pot before serving.
Note: Suet, the hard fat that encases beef kidneys, is available from most meat
outlets; check in advance to be sure.
Basic Creme Anglaise
3 cups milk
8 egg yolks
1 cup sugar
1 tsp vanilla extract
1/2 cup cold milk or cream
Bring 3 cups milk to boil, set aside. Put yolks, sugar and vanilla in bowl, beat
until it forms a ribbon. Combine hot milk and yolk mixture in saucepan; cook a
few mins on medium until it coats a spatula (don't overcook or eggs will
scramble). Immediately add cold milk; strain through fine sieve into cold bowl;
cool, stirring once in a while. Refrigerate until ready to serve Makes about 1
quart.
I've made this pudding at two Christmas times and it hasn't failed to be a hit
with transplanted English folk. Instead of one mold I divide the recipe between
two smaller pudding molds from Williams-Sonoma and it works equally well.
Baked Noodles and Applesauce
1-8 oz. pkg. wide egg noodles
2 eggs, slightly beaten
1/2 cup light cream or milk
1/4 cup butter
1 cup seedless raisins or currants
2-1 lb. cans applesauce
1/2 cup sugar
1 tsp. grated lemon rind
1 tsp. ground cinnamon
Fine dry bread crumbs
Cook the noodles in salted water until tender. Drain. Turn at once into a large
bowl. Add the eggs, cream, butter and raisins and mix until well blended. In
another bowl, combine applesauce, sugar, lemon rind and cinnamon. Arrange the
noodle and applesauce mixture in layers in a greased round baking dish.
Sprinkle the top with bread crumbs and dot with butter. Bake at 375 F for 30-40
minutes.
CLOOTIE PUDDING
This old favorite also goes under the names of Fruit Dumpling and Crofter's Plum
Pudding.
2 cup sifted flour
2 cup fine dried bread crumbs
1 cup finely chopped suet
1 cup seeded muscat raisins, chopped
1/2 cup currants
3/4 cup sugar
1/2 tsp ginger
1 tsp cinnamon
1 tsp baking soda
1 0r 2 eggs (optional)
1-1 1/2 cup Buttermilk or Ale
Mix flour, bread crumbs, suet,raisins, currants, sugar, ginger, cinnamon, and
baking soda together in a bowl. Beat the eggs (if used) and add with one cup of
the buttermilk or ale. Mix to a soft dough, adding more liquid as necessary. Dip
a large pudding cloth in boiling water and wring out. Set inside a bowl, and
dust with flour. Spoon batter into the cloth. Tie cloth evenly and tightly, at
the top leave room for the pudding to swell. In a large pot, such as a Dutch
oven, set a rack or plate. Lift the pudding out of the bowl and put in pot.
Cover with boiling water. Simmer for 2 1/2 hrs. Or, pour batter into a greased
mold, about 2/3 full, and cover tightly with a lid or foil. Steam for three
hours or more.
Serves 10-12
>From THE HIGHLANDER'S COOKBOOK Recipes from Scotland
by Sheila Macniven Cameron
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