Olde Scottish Shortbread

Olde Scottish Shortbread is a delicious, buttery biscuit everyone loves! This makes 8 fingers (as in the photograph) or an 8″ round that can be cut into 8 triangles.

Shortbread

Ingredients:

3oz butter

2oz sugar

3oz plain flour

1oz cornflour

Method:

1. Heat the oven to Gas Mark 4, 350 F, 180 C.

2. Lightly flour a baking sheet or pan.

3. In a large bowl cream (whisk) the butter with 1 oz of sugar, work in the flour and cornflour, then add the remainder of the sugar.

4. Knead well until a smooth  dough forms.

5.  Shape into 8 fingers and place on baking sheet OR press entire dough into the floured 8″round baking pan.

6. Cook for approximately 20 minutes in the center of the oven.  Remove from the heat.  Cool in the tin.

Extra Suggestions:

* Jammy Shorts: Make 8 rounds (instead of 8 fingers).  Press thumb in center of raw dough.  Add a half-spoon of raspberry jelly. Bake as above.

* Fruit Sunflower: Cover a round of cooked shortbread with fresh fruit slices (peach, strawberry, raspberry, blackberry, pineapple) and scoops of vanilla ice cream.  Sprinkle with chopped nuts.  Serve at once.

* Shortbread Surprise: Add 1oz of glace cherries, raisins, chocolate chips, OR macadamia nuts to the raw dough.  Stir and knead well.  Cook as above.

Olde English Yorkshire Pudding (Lancashire Style!)

 

 

 

Yorkshire_Pudding[1]

Here’s a Lancashire version of Yorkshire Pudding.  It was traditionally cooked in the fat drippings from a roast of beef and makes a delicious addition to Sunday Lunch.

Ingredients:

4oz plain flour

Pinch of salt

2 eggs

1/2 pint cold water

12 teaspoons of meat drippings or cooking oil or 3oz animal fat (lard)

 

Method:

1. Heat the oven to hot – 475 / Gas 9 / 240.

2. Place one teaspoon of the meat dripping (or oil or 1/4oz lard) inside the individual holes of a 12-cup muffin tray and set aside.

3. Sift the flour and salt in a large bowl.  Make a well in the center.  Add the eggs.  Stir.

4. Begin adding the water a little at a time, mixing with a fork to smooth out any lumps until a smooth watery batter forms.

5. Whisk with a fork for 2-5 minutes until the mixture forms large bubbles.  Place in the refrigerator.

6.  Heat the oil or fat in the muffin tray in the hot oven for 3-5 minutes until it is hot and steaming.  Carefully remove from the oven.

7. Whisk the batter again for 3 minutes. Spoon an even amount into each of the twelve holes.  Immediately return to the heat.

8. Cook for 20-25 minutes until risen and golden brown.  Serve immediately.

 

Hints for the perfect pudding!

* Puddings cooked in lard or meat dripping are the tastiest.

* Use only plain flour.

* Mixture made in advance, whisked several times, and stored in the refrigerator produces the best batter.

* Whisk with a fork – not a hand or electric mixer.

* The more air bubbles you whisk in, the more the mixture will rise.

* The oven must be piping hot.

* Do not open oven door at all while cooking.

* Fat must be smoking before the batter is added.

* Best served straight from the oven.

 

 

 

 

Olde English Sherry Trifle

Trifle

This traditional Sherry Trifle is intended for adults.  For a non-alcoholic version omit the sherry.  Another adaptation can be made by leaving out the jelly / Jello layer.  They all taste fabulous!

Ingredients

1 family-size raspberry jam Swiss-roll cake

1 sherry glass of sweet sherry

1 pint of raspberry jelly / Jello (made from blocks or powder)

1/2 Ib (one small punnet or tub) fresh raspberries

1 pint of homemade vanilla custard (or Bird’s instant custard powder mix)

1 pint heavy or whipping cream

Chopped nuts, candied fruit slices, chocolate flakes, or ice-cream sprinkles for decoration

Method

1. Mix up the jelly / Jello and leave to cool in a jug.

2. Make the custard and  cool in a pan away from the stove.

3. Line a large glass bowl with the halved slices of the Swiss-roll cake.

4. Pour the sherry evenly over the sponge.

5. Wash the fresh raspberries and add on the top of the cake.

6. Pour the cooled jelly /Jello over the fruit and sponge.  Place in the refrigerator to set.

7.  When the custard is cold carefully remove the skin from the top and discard.  Spoon the custard onto the chilled jelly mix and spread evenly over the top.  Chill in the refrigerator for about one hour.

8. Whip the cream into peaks.  Spoon onto the  cold custard layer.  Using a fork, spread the topping evenly in a pleasing design.

9. Decorate with the nuts, fruit slices, chocolate flakes, or ice-cream sprinkles.

10. Keep the in the refrigerator until ready to serve.