Olde English Custard

Custard was used to accompany pies and puddings in the days before ice cream!  It is still very popular today, and can be served hot or cold with a variety of delectable dishes.

custard

Ingredients:

3oz butter

3 eggs

1/3 pint of milk or single cream

4oz sugar

1 tablespoon of vanilla

Method:

1. Over a low heat melt the butter.

2. Add all the remaining ingredients and whisk continually for 8 – 10 minutes until the mixture thickens.

3. Cool slightly and place in a jug.  Serve warm.

4. For cold custard place in a covered bowl in the refrigerator until set.

Olde English Bread Pudding

 

Bread Pud

Ingredients:

12 slices white bread

Knob of butter

3 eggs

1/2 pint milk

4oz dried fruit ( currants, raisins, or sultanas)

4oz sugar

nutmeg or cinnamon

 

Method:

1. Heat the oven to 325 / 170/ Gas 3.

2. Grease a loaf tin with the knob of butter.

3. Cut the bread into triangles and place in the tin.

4. Sprinkle the dried fruit on top.

5. Whisk the eggs and milk together.

6. Add the sugar.

7. Pour over the bread.

8. Sprinkle with nutmeg or cinnamon.

9. Cook 40 – 50 minutes until golden brown.

10. Remove from the oven and serve immediately with custard, cream, or ice cream.

 

Olde English Summer Pudding

Summer Pudding is a delicious traditional treat to enjoy in warm weather!

 Summer Pudding

Ingredients:

6 slices white bread with crusts removed

Knob of butter

4oz redcurrants

4oz blackcurrants

4oz blackberries

6oz sugar

Method:

1. Grease a pudding bowl with butter.

2. Line the base and sides of the bowl with 5 of the 6 bread slices.

3. Wash all the fruit and place in a pan. Add sugar.   Over a low heat stir in the  sugar to hull the fruit to a soft consistency.  Use only its own juices.  Cool.

4. Pour this mixture into the bread bowl.

5. Add the final bread slice to form a lid.

6. Cover with a saucer and add a 1-2lb weight to press the pudding into shape.

7. Place in the refrigerator to set overnight.

8. Serve with fresh cream.

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 Cottage Pie v. Shepherd’s Pie.

I am often asked what the difference is between Cottage Pie and Shepherd’s Pie.  They are essentially the same recipe except for the type of meat at the base.  Shepherd’s Pie uses minced lamb, so it has always been popular in sheep farming communities.  Cattle-rearing areas generally prefer minced beef instead, to make Cottage Pie.  Both versions are nourishing but can be rather bland.  So here is my own tasty version, developed from my Great Grandmother’s recipe to spice things up.

Ingredients:

5lb potatoes

Pinch of salt

Knob of butter for greasing dish

1oz butter

2 tablespoons of milk

1lb lean minced meat (lamb or beef)

2 tablespoons virgin olive oil

1 clove crushed garlic

1 finely chopped onion

3 carrots, cut into rounds

1/2 pint beef stock

6oz tomato paste

1 tablespoon mixed herbs

2 tablespoons Worcestershire sauce

4oz grated cheese

Shepherd's Pie

Method:

1.  Preheat the oven 350/ 180 /gas 4.

2.  Grease a 2-pint ovenproof dish with the knob of butter.

3.  Peel the potatoes and place in a pan of water with the pinch of salt.  Boil until soft.

4.  Heat the virgin olive oil in a large saucepan to boiling.  Add the garlic, chopped onion, and meat.  Stir until thoroughly browned.  Add the carrots.  Stir well.

5.  Slowly mix in the beef stock.  Then pour in the tomato paste and Worcestershire sauce.  Add the mixed herbs and stir.

6.  Reduce to a medium heat.  Cook for 20 minutes until the carrots are soft.  Remove from the stove.

7.  Drain the boiled potatoes. Mash with 1oz of butter.  Add the 2 tablespoons of milk and whisk to a creamy consistency.

8.  Place the meat mix in the ovenproof dish and spread flat.  Cover with a layer of grated cheese.

9.  Spread the mashed potato evenly over the top of the cheese, taking care to seal the edges so  that the meat will not bubble over.

10. Place the dish in the center of the oven for 20 – 30 minutes to heat through.  Brown the top layer under a high grill for 5 minutes for a crunchy topping.

Serve with fresh garden peas or sweet corn.  Enjoy!

Olde English Raspberry Crumble

Raspberry Crumble

Ingredients

1lb fresh raspberries

2oz white sugar

1/2 pint water

8oz plain flour

pinch of salt

6oz butter

4oz brown sugar

2oz chopped walnuts

20z rolled porridge oats

knob butter or margarine

Method

1. Heat the oven to 350 / 180 / gas 4.   Grease a large baking dish with the knob of butter or margarine.

2. Wash the raspberries.  Place them in large pan.  Add the water and white sugar.  Heat gently until the water boils.

3. Stir well for two minutes.  Turn off the heat, but leave the raspberries cooking in the pan.

4. In a large mixing bowl sift the flour and add the salt.  Chop up the butter into small pieces and rub in until the crumble topping looks like large breadcrumbs.

5. Stir in the brown sugar, chopped nuts, and porridge oats.  Mix thoroughly.

6. Place the raspberries inside the greased baking dish.

7. Add the crumble topping.  Smooth out.  Press into the edges of the dish to seal the fruit mix below.

8. Bake in the middle of the oven for 30-45 minutes, until the topping is crisp and the edges turn brown.

9. Cool before serving.

This tasty dessert is great with fresh whipped cream, pouring cream, vanilla ice cream, or English custard.  The raspberries can be replaced with blackberries, strawberries, blackcurrants, gooseberries, rhubarb, or apples! 

Olde English Honey Crispels

Try this medieval recipe for a sweet, fried pastry called Honey Crispels.

Ingredients

8oz plain flour

4oz butter (to rub in)

1-2oz butter (as needed for frying)

pinch of salt

I egg

2-3 tablespoons cold water

8 tablespoons honey

sprinkle of nutmeg or cinnamon

 

Method

1. Place the flour and salt in a bowl.  Cut up the butter and rub into the flour until the mixture looks like large breadcrumbs.

2. Add the egg and sufficient water to bind into a dough.

3. Roll out on a floured surface to a thin pastry dough. Cut into 2-3″ circles.  (Hint: To hold more honey fashion a small lip round the edge of each circle so there is a slight hollow in the center).

4. Heat the butter (without burning) in a large frying pan.  Fry each round of dough until crisp.  Set on the paper to drain.

5. Slowly bring the honey to a boil over a medium heat, skimming any scum from the surface.  Stir well to clarify.  Brush over the surface of each fried pastry allowing some of the mix to sit and cool in the trough.

6. Modern Version: Dust with icing sugar, nutmeg or cinnamon.

7. Enjoy warm or cold.

Honey Crispels