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Cooking For Fun

English Breads & Biscuits


 
Cornish Pasties
Serves 6

1 pound plain flour
salt and pepper to taste
4 oz margarine
4 oz lard or Crisco
8 oz potatoes
1 med onion
1 pound chuck or blade steak

Sift flour and a good pinch of salt into a bowl. Mix in margarine and lard with a pastry cutter or 2 knives, add enough water to make a stiff dough. Cut peeled potatoes into small chunks, chop onion fine, and the meat into small pieces. Mix the potato, onion and meat in a bowl, season with salt and pepper. Make circles out of the pastry, ( about a 7 inches) should be about 6 Moisten the edges with water. Place filling in the middle of the circle, bringing the edges together on the top and pinch them together with the thumb and forefinger. Arrange on a lightly greased baking sheet, bake in a hot oven 425 degrees 7
to 10 min. Reduce the heat to 350 and continue to bake about 45 min till the meat is
tender. You can also use hamburger meat if you like. It is very important to cut the meat into very mall pieces so it is not tough.

English Scones
Courtesy of Helen <helen@hippo.prestel.co.uk>

8 oz self-rising flour -- sifted
1 1/2 ounces butter or margarine
1 1/2 tablespoons caster sugar
1 pinch salt
5 fluid ounces  milk

Pre-heat oven to gas mark 7, 425F (220C). Grease a large baking sheet.

Sift flour into a bowl. Rub butter into flour, using fingertips. Stir in sugar and salt, then take a knife and use it to mix in milk, little by little. Using floured hands, knead to a soft dough, adding more milk if neccessary. Turn dough out onto a floured board and roll to a thickness of not less than 3/4".

Cut into pieces, or use a fluted pastry cutter. Place scones on baking sheet and bake near top of oven for 12-15 minutes until golden brown. Cool on a wire rack and eat slightly warm.

Serving Ideas : serve with strawberry jam and clotted cream

NOTES : Always eat scones as fresh as possible as they go stale quickly. They freeze well, but eat within a month of freezing.

Yorkshire Brandy Snaps
Traditional Recipe courtesy of Helen <helen@hippo.prestel.co.uk>

2 ounces butter
2 ounces sugar
2 ounces flour
2 tablespoons golden syrup
1 teaspoon brandy
1 teaspoon ground ginger
1/4 teas grated lemon rind

Melt the butter, syrup and sugar in a pan. Remove from heat and add other ingredients. Mix well and drop in teaspoons on a greased baking sheet. Space about 3" apart.

Bake at 180C for about 7 minutes or until they are light brown and set.

Allow to cool on the sheet for two minutes then loosen with a palatte knife. Remove and roll each one quickly around the handle of a wooden spoon to shape.

Serving Ideas : Fill with whipped cream

NOTES : These are associated with Hull Fair which was first held in 1279.

Yorkshire Fat Rascals
Traditional Recipe courtesy of Helen <helen@hippo.prestel.co.uk>

1 pound plain flour
8 ounces butter
4 ounces currants
2 ounces brown sugar
pinch salt
milk -- to bind
icing sugar -- to dust

Rub the butter into the flour, add the currants, sugar and salt and mix to a slack dough with the milk. Roll out to 1/2" thick, cut into rounds and dust with icing sugar.

Put on a greased baking sheet and bake in a moderately hot oven until lightly browned.

NOTES : Traditionally served at 'high tea'.

Yorkshire Pudding
Extremely old family recipe courtesy of Helen <helen@hippo.prestel.co.uk>
Servings  4

3 ounces plain flour
1/2 pint milk
1 egg
1 teaspoon salt

Preheat (oven temp around 425 F) a baking tin (about 8") square with about 2-3 oz of dripping or lard (not oil) until smoking - this is important!

Whisk egg well, add a little milk and work in the flour gradually. Beat well with a balloon whisk (or similar).

Add the remaining milk and either use at once or leave until required. Pour batter into hot fat and cook until well-risen and golden brown (around 20 minutes).

Serving Ideas : Serve with roast beef, or on its own with onion gravy.
 
 
 
 



 
 

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