Yorkshire Pudding
Ingredients:
vegetable oil
290ml/½ pint milk
4 eggs, beaten
255g/9oz plain flour, sifted
salt and freshly ground black pepper
Directions:
1. Preheat the oven to 220C/425F/Gas 7.
2. Grease a Yorkshire pudding tin with a little vegetable oil. Place the tin in the oven to preheat.
3. Place the milk, eggs and seasoning in a bowl. Stir well to combine.
4. Whisk in the flour.
5. Remove the tin from the oven. Pour in the batter, filling each case only three quarters full.
6. Place the tin in the oven and bake for 10 minutes, or until puffy and raised.
7. Remove the puddings from the oven and serve.
Traditional
Ingredients:
900g/2lb best end and middle neck British lamb, sliced into chops
1 tbsp groundnut oil
butter
4 lamb's kidneys, skinned, cored and cut into bite-sized pieces
3 onions, sliced into 1cm/½in wedges
1 tbsp plain flour
570ml/20fl oz freshly boiled water
½ tsp Worcestershire sauce
1 fresh bay leaf
2 thyme sprigs
900g/2lb potatoes, cut into 2cm slices
sea salt
freshly ground black pepper
1. Pre-heat the oven to 170C/325F/Gas 3.
2. Trim the lamb of any excess fat and pat dry with paper towel.
3. Heat the oil and a small knob of butter in a large heavy-based frying pan until very hot. Add the lamb, two or three pieces at a time, and fry until brown, turning once. Once browned, put them in a wide 3.5-litre casserole. Brown the pieces of kidney.
4. Once the meat and kidney are in the casserole, add the onions to the pan. Fry over medium heat, adding a little more butter to the pan if necessary, for about ten minutes until browned at the edges.
5. Stir in the flour then gradually add the hot water and Worcestershire sauce, stirring until the flour and liquid are smoothly blended. Season with salt and pepper and bring to simmering point. Pour over the meat in the casserole.
6. Add the bay leaf and thyme, then arrange the potato slices on top in an overlapping pattern. Season the potatoes and dot the surface with a few dabs of butter.
7. Cover with a tight-fitting lid and put in the oven. Cook for 1 hour 30 minutes. Towards the end of cooking time, remove the lid and brush the potatoes with a little more butter. Then place under the grill to crisp up. Alternatively, remove the lid and increase the heat to 200C/400F/Gas 6 for the last 15 minutes of cooking.
8. Remove the bay leaf and thyme before serving.
Toad in the hole
Ingredients:
2 free-range eggs
125g/4½oz plain flour
150ml/5fl oz milk mixed with 150ml cold water
1 level tbsp grain mustard
salt and freshly ground black pepper
6 fat, herby pork sausages
100g/3½oz thinly sliced prosciutto, pancetta, Serrano ham or thin streaky bacon
3 tbsp dripping or lard
To serve brown onion and madeira gravy
1. Whisk together the eggs, flour, milk, mustard and seasoning, beating out any little lumps of flour. The consistency should be about that of ordinary double cream, but no thinner. Rest for 15 minutes.
2. Preheat the oven to 220C/425F/Gas 7.
3. Carefully remove the skin from each of the sausages. Wrap each piece of skinned sausage meat in a piece of cured ham.
4. Put the dripping or lard in a roasting tin and leave it in the oven until it is smoking.
5. Pour in the batter - it will sizzle softly in the hot fat - then arrange the sausages in the batter.
6. Transfer the tin back into the oven and bake for 25-30 minutes until puffed and golden. Serve with brown onion and madeira gravy.
Spotted Dick
Ingredients:
4 oz Shredded suet
8 oz Currants or Raisins
150 ml Cold Water
1 oz Sugar
1 pinch salt
Directions: (pudding cloth)
2. Roll into a long cylindrical shape that is about
3. Take a previously boiled pudding cloth, dry and then dust with flour and wrap it around the dough cylinder. Tie off each end of the cloth but take care to leave a little room between the ends of the dough cylinder and the cloth to allow for expansion when steaming.
Directions: (no pudding cloth).
2. Roll into a long cylindrical shape that is about
3. Carefully place the rolled pastry into a small pan that is close to
4. Place this smaller pan into a larger one then fill the larger pan with boiling water - but do not fill so that the water spills into the smaller pan. This is to make a steamer to 'steam' the pudding.
5. Put on the lid to the larger pan and steam for about 2¼ hours - making sure that the water is topped up in the outer pan with boiling water.
6. Serve with custard.
Bakewell Tart
Ingredients:
6oz shortcrust pastry
(could use Pepperidge farm sheets or pie crusts)
2 tbsp raspberry jam
2oz margarine
2oz caster sugar
1 egg
1oz self-raising flour
2oz ground almonds
1 tbsp milk
Few drops of almond essence
To decorate: flaked almonds
Directions:
Bangers and Mash
Ingredients:
2 teaspoons butter, divided
1/2 cup milk, or as needed
salt and pepper to taste
1 1/2 pounds beef sausage
1/2 cup diced onion
1 (
1 cup water, or as needed
Directions:
3. Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes.
4. Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.
Bread and butter pudding
25g/1oz butter, plus extra for greasing
8 thin slices bread
50g/2oz sultanas
2 tsp cinnamon powder
350ml/12fl oz whole milk
50ml/2fl oz double cream
2 free-range eggs
25g/1oz granulated sugar
nutmeg, grated, to taste
Directions:
1. Grease a 1 litre/2 pint pie dish with butter.
2. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.
3. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
4. Gently warm the milk in a pan over a low heat to scalding point. Don't let it boil.
5. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
6. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
7. Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
8. Preheat the oven to 180C/355F/Gas 4.
9. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.
Bread Pudding
Ingredients:
2 teaspoons shortening
5 slices day-old bread, cubed
½ cup raisins
4 eggs
2 cups milk
⅓ cup sugar
1 teaspoon vanilla
Directions:
1. Preheat the oven to
2. Grease a small casserole or 8-inch square baking dish with shortening.
3. Place the bread cubes and raisins in a mixing bowl and gently mix. Pour into baking dish.
5. Pour the mixture over the bread cubes and raisins.
6. Bake for 35 to 45 minutes, or until a knife inserted in the middle comes out clean.
7. Serve warm or chilled.
Around 2/3 of the dish should be cold cooked potato - either cold mash or crushed boiled or roasted spuds. If using mash keep this on the dry side.
The rest should be cold cooked vegetables - such as cabbage, onion or carrot (normally boiled, drained and roughly shredded) Shredded Brussel sprouts work well.
Some butter to brown them in plus flour, salt and black pepper are all you need.
You can be fancy and some chopped spring onions, cold cooked meat or chunks of crisp bacon.
Directions:
Using floured hands form into patties, about the size of a 1/4 pound burger, if they are wet coat in seasoned flour leave the patties to rest for 20 minutes and then gently fry in butter until hot and golden brown -around 10 -15 minutes
Cornish Pasty
A pinch of salt
The Filling:
2 or 3 large potatoes
1 piece of turnip or swede
1 onion, peeled and chopped
Salt and pepper
Directions:
1. Sift the flour with the salt, rub in the fat, and mix to a pliable consistency with some water. Leave to rest for half an hour.
2. Roll out half the pastry into a round about
3. Peel and slice the potatoes thinly onto the center of round to form a base for the rest of the filling.
4. Slice the turnip thinly over the potato, then spread the beef on top.
5. Add a little onion, season with salt and pepper.
6. Dampen the edge of the circle of pastry with water to help seal it. Bring together the edges to make a parcel with the filling in the center.
7. There should be a neat pastry parcel. If you do get any holes, patch them with a little extra pastry. You can make the pastry neater by crimping the edges. Fold over the edge to make it slightly thicker, then squeeze tightly every 2 cms. to make a neat pattern along the edge.
8. Put the pastry on a piece of buttered paper, make a small slit on top to let the steam brush the top with a little milk, and put it on a greased baking tray.
9. Bake it in a pre-heated oven at
10. You can make the pastry as a starter, by making it smaller. Use a saucer as a template to get the size.
Cottage pie
1 tbsp oil
1 large onion chopped
2 medium carrots, chopped
560g/1¼ lb beef mince
400g/14oz can tomatoes
290ml/10fl oz beef stock
1 bay leaf
fresh thyme leaves from 1 sprig
2 tbsp tomato purée
salt and freshly ground black pepper
For the topping:
parsnips, potato and horseradish mash
750g/1½ lb potatoes, peeled and chopped
225g/8oz parsnips, peeled and chopped
2 tsp creamed horseradish
75g/2½oz butter
55ml/2fl oz milk
Directions:
1. Preheat the oven to 190C/375F/Gas 5.
3. Add the minced beef and cook for 3 minutes to brown.
5. Cover and simmer for 30 minutes. Season.
7. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.
Shepherds' pie
Ingredients:
25g/1oz dripping
1 large onion, finely chopped
1 small tin chopped tomatoes
1 tbsp plain flour
225ml/7 ½ fl oz chicken, beef or lamb stock
450g/1lb minced lamb
1 tsp anchovy essence
10ml/2sp Worcester sauce
2 bay leaves
2 sprigs of thyme
salt and pepper
For the mash
700g/1 ½ lb potatoes
55ml/ 2 fl oz milk
75g/3oz butter
1 egg yolk
Directions:
1. In a large non-stick casserole dish heat
2. Meanwhile, in a large frying pan, heat a little olive oil and fry the mince up evenly and cook, until browned. While the meat is frying, break up any lumps with the back of the spoon.
3. Stir the onions in the pan and add 1 tablespoon of plain flour (this helps to thicken the juices) and stir. Mix well and add 2 bay leaves, 2-3 sprigs of thyme and the anchovy essence and stir.
4. To the onion mix add the chopped tomatoes, stock (keep a little aside, for putting into the mince pan to de-glaze the pan) and Worcester sauce.
5. Add the cooked mince and then pour the stock mixture into empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the sauce mixture.
6. Bring the mixture to the boil, adding a pinch of pepper and let it simmer for about 45 minutes.
7. Boil the potatoes, sieve and put into a bowl. Add the butter and egg yolk, and mash together. Season with salt and black pepper.
8. Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula.
9. Put the dish into the oven-gas mark 6 until it is bubbling and golden.
English Trifle
Ingredients:
10-12 Ladyfingers
Strawberry Preserves
2 C. Fresh (or Frozen) Strawberries
1 Envelope Bird's Dessert Custard mix (or instant pudding)
1/2 cup Cream Sherry
3 T. Sugar
2 1/2 cup Milk (whole or 2%)
1 cup. Heavy Cream
Slivered Almonds for garnish
Directions:
Sandwich ladyfingers with strawberry preserves; cut into pieces and arrange on bottom of lass serving dish. Use sherry to moisten, then arrange fruit on top. Make custard following directions on package. Pour over fruit and cake. Allow to cool, then cover and refrigerate overnight. This allows flavors to blend. Whip the heavy cream; use to top trifle. Garnish as desired with slivered almonds. Chill until ready to serve.
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