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Cooking For Fun
English Sweets

Granny Elsie's Tipsy Trifle
Courtesy of Anne <>

1 8" sponge cake
lady fingers
8 oz raspberry jam
1 wine glass sherry
8-12 oz fresh raspberries sprinkled with 1 oz sugar
1/2 pint milk
1/2 pint cream
4 egg yolks
2 Tbls sugar
1 tsp. corn starch
2-3 drops vanilla

Spread the cake with jam and cut into pieces. Place in the bottom of a casserole dish.
Cover with lady fingers (or more sponge cake). Sprinkle with sherry. Put raspberries over this and let it sit and soak.

Custard: Heat milk and cream in a saucepan til hot but not boiling. Beat together egg yolks, sugar, cornstarch, and vanilla, then slowly add the hot mixture and stir constantly til blended. Return the mixture to the pan and stir over low heat until mixture thickens. It will coat the back of a wooden spoon when ready . DO NOT overheat or mixture will curdle. Cool slightly and pour mixture over the sponge cake, and fruit base. When ready to serve top with whipped cream.

Almond Torte
Courtesy of Iara <>

4 cups milk
1 cup sugar
1 cup risoni (rice shaped pasta)
3 tablespoons vanilla
1 cup blanched almonds
2 tablespoons sugar
1 tablespoon dried bread crumbs
6 eggs
1/4 cup almond liqueur
1 teaspoon almond extract

In a large saucepan combine milk with sugar, and bring to the boil. Add risoni and 1 tablespoon vanilla and boil for 10 minutes, stirring once to twice. Set aside. Preheat oven to 300 degrees F. Put almonds close together on a sheet of foil on a baking tray. Sprinkle with the extra sugar and some water and place under a hot broiler until caramelised. Chop coarsely with breadcrumbs. Beat eggs, almond liqueur and extract, and remaining vanilla together. Add risoni mixture and almonds and mix well. Pour into buttered 10-inch baking
dish and bake for about 1 hour, or until the top is golden brown and the torte set.Remove from the oven. Sprinkle generously with additional almond liqueur and let cool.

Brown Sugar Pound Cake
Courtesy of Iara <>

2 cups Light brown sugar
1 cup Butter -- softened
3 Eggs
1 cup Sour cream
2 1/4 cups Cake flour
1 teaspoon Ground lemon peel
1 teaspoon Vanilla extract
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Confectioner's sugar
2 tablespoons Fresh lemon juice

Preheat oven to 325 degrees. In mixing bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating after each addition. Fold in sour cream alternately with flour. Add remaining ingredients (except confectioner's sugar and lemon
juice). and mix well. Pour batter into 10 inch greased and floured tube cake pan. Bake 60-65 minutes. Cool in pan on wire rack for 15 minutes. Remove from pan and cool completely. To make glaze: Combine sugar and lemon juice. Add more lemon juice if necessary. Drizzle over cake.

Chess Pie
Courtesy of Iara <>

1 9 inch pie crust -- unbaked
1/2 cup butter or margarine -- melted
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
pinch salt
3/4 tablespoon vinegar

Prepare unbaked pie shell. Mix butter and sugar and simmer slowly, stirring, for 5 minutes. remove from heat and let cool slightly, stirring constantly. Add eggs, one at a time, beating well. Add vanilla, salt and vinegar; mix well. Pour filling into pie shell and bake at 400 degrees for 15 minutes; reduce heat to 350 degrees and bake for 20-30 minutes. Shake pie gently. It is done when the center quivers slightly. Do not try to double recipe.
Pie keeps well in the refrigerator overnight. Can freeze and reheat.

Key Orange Pie
Courtesy of Iara <>

1 cup Heavy cream
1/4 cup Cold water
1 package Unflavored gelatin
6 ounces OrangeJuice concentrate frozen
8 ounces Cream cheese -- softened
3/4 cup Confectioners' sugar
2 teaspoons Vanilla extract
2 tablespoons Grand Marnier
9 To 10" graham cracker crust
Orange slices for garnish

Put the cream into a small saucepan over high heat. Just before it comes to a boil, put the cold water into a blender and sprinkle in the gelatin, where it should stand for a minute or so. Add the boiling cream to the blender, process on low until all of the gelatin has dissolved (2-3 min.). Add the concentrated orange juice, cream cheese, sugar, vanilla, and Grand Marnier; process until it is all well blended. Chill for 15 to 20 minutes; pour into the crust and chill until it firms up. Garnish with orange slices or whole raspberries, strawberries, or blackberries and serve. Serves 6.

Yorkshire Curd Tart
Very old family recipe courtesy of Helen <>
Servings 4

8 ounces curds -- see directions
2 eggs -- beaten
4 ounces caster sugar
2 ounces currants
small knob butter -- melted
a little lemon rind -- grated
pinch nutmeg
8 ounces shortcrust pastry

To make curds: heat a pint of milk until almost boiling; then add a tablespoon of lemon juice. Remove from heat and stir until it curdles. If thick curds have not formed, leave overnight in a warm place, covered. Strain off whey through muslin.

Mix curds with dried fruit and flavouring. Beat eggs in with butter and sugar, add curds. Line a pie dish with the pastry and put in the curd mixture. bake in a moderate oven for 20 minutes or until set.

NOTES : These tarts were traditionally served at Whitsuntide.

Doncaster Butterscotch
Traditional Recipe courtesy of Helen <>

1 pound granulated sugar
1/2 pint milk -- (10 fluid ounces)
6 ounces butter -- cut in smal
1 pinch cream of tartar

Put the sugar and milk into a large pan and heat gently until the sugar dissolves. Add the butter, and as it melts, stir in the cream of tartar. bring to the boil and boil hard until the soft ball stage (sets firmly but soft, when dropped into cold water). Pour into a well buttered tin to set.

NOTES : Between Doncaster and Pontefract is the village of Barnsdale, associated with the legends of Robin Hood.

Bradford Pound Cake
Traditional Recipe courtesy of Helen <>
Servings 4

12 ounces self-rising flour
8 ounces butter
8 ounces sugar
1 lemon
4 eggs

Beat the butter and sugar together until very light. Whisk the eggs and add to mixture alternately with the flour, a little at a time. Grate the rind from the lemon and add, with the juice. Pour into a well greased tin and bake at 180C until firm (about 1 3/4 hours).

Old Norse Recipe courtesy of Helen <>
Servings 4

1 1/2 pounds plain flour
3 teaspoons baking powder
6 ounces lard
6 ounces butter
8 ounces golden syrup
8 ounces sugar
large pinch salt
milk -- to mix

Mix together the flour, salt and baking powder. Rub in fats, add sugar and syrup. Mix to a stiff dough with the milk. Shape into two pieces 1 1/2" thick. Place on a greased baking sheet and bake in a moderate oven for about 25 minutes, until firm and light brown.

Serving Ideas : Cut and serve thickly buttered.

NOTES : This is derived from the Olde English word for corn - Muga.

Rich Bread and Butter Pudding
Family Recipe courtesy of Helen>
Servings 4

8 slices white bread -- buttered
2 ounces currants
10 fluid ounces  milk
2 1/2 fluid ounces  double cream
2 ounces caster sugar
3 eggs -- whisked
nutmeg -- grated

Cut each slice of bread in half, leaving the crusts on. Butter a 2 pint enamel oblong baking dish and arrange one layer of bread over the base of the dish, sprinkle with half the currants, then cover with another layer of bread and the rest of the currants.

Pour the milk into a jug and add the cream. Stir in the caster sugar and add the eggs. Pour over the bread, sprinkle with nutmeg and bake in the oven (180C) for 30-40 minutes.

Serving Ideas : Serve warm.




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