Dorset Fair Gingerbread

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Crisp ginger biscuits such as these were usually on sale at Dorset Fairs.

Ingredients

• 3 oz softened butter

• 3 oz soft brown sugar

• 4 tablespoons golden syrup, warmed

• 6 oz plain flour

• 1 level teaspoon baking powder

• 1 level teaspoon bicarbonate of soda

• 1 rounded teaspoon ground ginger

Method

1. Set oven to 400F or mark 6.

2. Cream together the butter and sugar in a bowl and add the golden syrup, flour, and all other dry ingredients.

3. Mix well to form a firm dough.

4. Roll out on a highly floured surface, cut out and form into about 30 small balls and place 4 inches apart on greased baking sheets.

5. Cook for about 10 minutes until golden brown.

6. Cool slightly before transferring to a wire rack.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Queen Elizabeth II's Coronation Chicken

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While we have enjoyed Coronation Chicken in many forms in the decades since this is the original recipe for Her Majesty’s Coronation Lunch from 1953. The recipe given below serves eight persons and is from The Constance Spry Cookery Book by Constance Spry & Rosemary Hume (1956).

Ingredients

For the Chicken

• 4 large chicken breasts, or really any other parts that you’d like to use.

• 6 cups (1 ½ L) Water and 2 cups (475ml) white wine mixed in a pot.

• A chopped carrot

• A bouquet garni - That is a little bundle of different herbs tied together. What the herbs are are really up to you, she’s not specific, but some traditional herbs are parsley, rosemary, thyme, sage or really any other savory herbs. I would stay away from mint, because it does tend to overwhelm.

• 2 tablespoons Salt

• 3-4 peppercorns

For the Sauce

• 1 Tablespoons oil

• 1/2 Cup (50g) chopped onion

• 2 heaping teaspoons curry powder

• 1 large teaspoon tomato puree

• 1/2 cup (120 ml) red wine

• 6 Tablespoons (90ml) water

• A bay leaf

• 1/2 teaspoon salt

• 1 teaspoon brown sugar

• 1/2 teaspoon pepper

• 2 slices lemon + a squeeze of lemon juice

• 1/2 tablespoon or more of apricot puree

• 1 3/4 cup (450 g) mayonnaise

• 3 Tablespoons lightly whipped cream

Method

For the chicken

1. Poach the chicken with the carrot, bouquet garni, salt, and peppercorns in water and a little wine, for about 40 minutes or until tender.

2. Allow to cool in the liquid and remove the bones.

For the sauce

1. Fry the onion in oil for 3-4 minutes, then add curry powder. Fry for a further 1–2 minutes.

2. Add tomato purée, wine, water, and bay leaf. Bring to a boil, add lemon slices and juice, a pinch of salt, pepper, and sugar. Simmer uncovered for 5–10 minutes. Strain and cool.

3. Add mayonnaise and apricot purée in stages. Season, and add more lemon juice if necessary. Mix in the whipped cream.

4. Coat the chicken in the sauce and mix in a little extra cream and seasoning. Serve with salad or rice and a little extra sauce.

Recipe is taken from The Constance Spry Cookery Book

Coronation Cake

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Iceland Supermarket shares its fabulous, budget-friendly recipe for the perfect street party cake using frozen ingredients! Serves: 6-10. Total prep & cooking time: approx. 50 mins.

Ingredients

For the cake

• 300g softened butter

• 300g self-raising flour

• 300g silver spoon caster sugar

• 1 tsp vanilla extract

• 6 medium eggs

• 150g Raspberries

For the topping

• 200g softened butter

• Blueberries

• 450g silver spoon icing sugar

• Raspberries

• 1 tbsp Milk

Method

1. Heat the oven to 180°C (fan oven 160°C, gas mark 4). Grease a 30 x 25cm tin and line with baking paper.

2. Place the butter in a large mixing bowl and add the sugar. Beat together with an electric mixer until the mixture is light and fluy.

3. Add the eggs one at a time, adding a spoonful of the flour if the mixture starts curdling.

4. Fold in the remaining flour until you have a soft, smooth cake mix.

5. Stir in the vanilla extract. Carefully fold in the raspberries.

6. Spoon the mixture into the cake tin and bake for 25-35 minutes until golden and risen. Check the cake is cooked through by inserting a skewer in the middle of the cake and when it is ready it should come out clean.

7. Cool in the tin and then transfer onto a cooling rack and leave to cool completely.

8. For the topping, beat together the butter and a quarter of the icing sugar in a large bowl until soft. Add the remaining icing a little at a time and beat until smooth.

9. Add a little milk and beat the mixture until creamy and smooth. Spread the butter icing over the top and sides of the cake.

10. Find a picture of the Union Jack flag and recreate the pattern using a selection of blueberries and raspberries.

Recipe and photo courtesy of the Eden Project

Coronation Quiche

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The official recipe of HM The King and HM The Queen Consort’s Coronation! A deep quiche with a crisp, light pastry case and delicate flavors of spinach, broad beans, and fresh tarragon. Eat hot or cold with a green salad and boiled new potatoes, perfect for a Coronation Big Lunch. Serves 6.

Ingredients

• You’ll need a 20cm flan tin

For the pastry

• 125g plain flour

• Pinch of salt

• 25g cold butter, diced

• 25g lard

• 2 tablespoons milk

• Alternatively, use 1 x 250g block of ready-made shortcrust pastry.

For the filling

• 125ml milk

• 175ml double cream

• 2 medium eggs

• 1 tablespoon chopped fresh tarragon

• Salt and pepper

• 100g grated cheddar cheese,

• 180g cooked spinach, lightly chopped

• 60g cooked shelled broad beans or soya beans

Method

1. To make the pastry –

   a) sieve the flour and salt into a bowl; add the fats and rub the mixture together using your fingertips until you get a sandy, breadcrumb-like texture.

   b) Add the milk a little at a time and bring the ingredients together into a dough.

   c) Cover and allow to rest in the fridge for 30-45 minutes.

2. Lightly flour the work surface and with a rolling pin roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm thick. Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge.

3. Preheat the oven to 190°C.

4. Line the pastry case with greaseproof paper, add baking beans, and bake blind for 15 minutes before removing the greaseproof paper and baking beans.

5. Reduce the oven temperature to 160°C.

6. Beat together the milk, cream, eggs, herbs, and seasoning.

7. Scatter 1/2 of the grated cheese in the blind-baked base, top with the chopped spinach and beans, and herbs, then pour over the liquid mixture. If required gently give the mixture a delicate stir to ensure the filling is evenly dispersed but be careful not to damage the pastry case.

8. Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.

Recipe and photo courtesy of the Eden Project

Dundee Marmalade Flapjacks

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Everyone loves these delicious Dundee Marmalade Flapjacks taken from the Dairy Diary.

Ingredients

• Butter 175g (6oz)

• Soft light brown sugar 75g (3oz)

• Golden syrup 4 tbsp

• Fine cut Dundee/Scottish orange marmalade 5 tbsp

• Rolled oats 350g (12oz)

Instructions

1. Preheat oven to 180°C/160°fan/Gas 4. Line an 18 x 28cm (7 x 11in) tray bake tin with baking paper.

2. Cut butter into chunks straight into a pan, add sugar and syrup. Stir over a low heat and when melted remove from heat. Stir in 2 tablespoons marmalade, then oats.

3. Tip into tin, level out and press down well. Bake for 25 minutes until golden. Mark into squares, cutting almost all the way through. Spread remaining marmalade over as a glaze and leave in tin to cool.

4. Lift out of tin, then break up flapjacks along the lines.

Notes

Pack cooled flapjacks in a freezer bag and freeze for up to a month. Marmalade with malt whisky can also be used. Add raisins or 1 teaspoon ground ginger if you like.

Taken from the Around Britain Cookbook

Chocolate Whisky Cake

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Every Scottish baker has their own recipe for chocolate cake and this one incorporates whisky, which complements the flavour of the chocolate. Chocolate Whisky Cake is taken from the Around Britain cookbook.

Ingredients

• Very dark plain chocolate 175g (6oz)

• Unsalted butter 110g (4oz), softened

• Light brown sugar 175g (6oz)

• Cold finely mashed potato 75g (3oz)

• Eggs 2, beaten

• Self-rising flour 175g (6oz)

• Salt ½ tsp

• Milk 4 tbsp

• Double cream 125ml (4fl oz)

• Icing sugar 50g (2oz), sifted

• Whisky 3 tbsp

• Raspberry jam 3 tbsp

• Raspberries to decorate

Instructions

1. Preheat the oven to 190°C/375°F/Gas 5 and grease and line two 20cm (8in) Victoria sandwich cake tins. In a heatproof bowl, break 50g (2oz) of the chocolate, and place over a pan of gently simmering water to melt.

2. In another bowl, beat together the butter and brown sugar until pale. Beat in the melted chocolate and mashed potato.

3. Gradually beat in the eggs, adding a little of the flour with each. Sift the remaining flour and salt into the mixture and add the milk. Gently fold together until well combined.

4. Divide the mixture equally between the prepared tins and smooth over the tops. Bake for about 25 minutes until risen and springy firm to the touch. Turn onto wire racks to cool completely.

5. Melt the remaining chocolate as above and cool for 10 minutes. Add the cream, the icing sugar and the whisky. Carefully whisk together until thick and creamy. Spread the jam over one half of the cake and then spread half the chocolate cream on top. Sandwich together with the other half. Spread the remaining chocolate cream on top. Decorate with fresh raspberries before serving.

Notes

If whisky isn’t your preferred tipple, dark rum or brandy also works well with chocolate, or replace with orange juice for a non-alcoholic version. If you have any cake left, it is best stored in a sealed container, but allow to stand at room temperature before serving. Freeze without icing and filling. Allow the sponges to cool and then wrap well in cling film and foil. Freeze for up to three months. Allow to thaw at room temperature before filling and icing.

Taken from the Around Britain Cookbook

Pimm’s Celebration Cake

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This delectable Pimm’s Celebration Cake is taken from the Dairy Diary.

Ingredients

• Unsalted butter 300g (11oz), softened

• Caster sugar 425g (15oz)

• Eggs 5 medium

• Plain flour 450g (1lb)

• Baking powder 1 tbsp

• Lemonade 200ml (7fl oz)

• Pimm’s 250ml (9fl oz)

• Double cream 350ml (12fl oz)

• Fresh mixed berries 525g (1lb 3oz), halved if large

• Soft-set raspberry or strawberry jam 200g (7oz)

• Sliced cucumber and mint leaves to decorate

Instructions

1. Preheat oven to 180°C/160°fan/Gas 4. Grease and line 2 x 20cm (8in) round, deep cake tins. Put butter in a bowl with 300g (11oz) sugar and beat until pale and creamy. Beat in eggs with a little flour.

2. Sift over remaining flour and baking powder and stir in 150ml (5fl oz) lemonade. Divide between tins. Bake for 50-60 minutes until risen and golden.

3. Meanwhile, put 200ml (7fl oz) Pimm’s and remaining sugar in a pan. Heat gently, stirring, until sugar dissolves, then increase heat and boil for 4-5 minutes until lightly syrupy; set aside.

4. Skewer cooked cakes, spoon over syrup. Cool in tins, then remove and slice horizontally for 4 layers.

5. Whip cream to soft peaks, then beat in remaining Pimm’s and lemonade. Place one layer on a plate and spread with a quarter cream. Sprinkle with a quarter berries and drizzle over a third jam.

6. Lay another layer on top and repeat layers, piling top with remaining cream and berries. Garnish with cucumber and mint. Serve within 1 hour.

Taken from the Around Britain Cookbook

Wet Nellie (Lord Nelson Cake)

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Wet Nellie is the local ‘affectionate’ name for a Liverpudlian specialty – Lord Nelson cake: a pastry case enclosing a mixture of cake crumbs, dried fruit, and golden syrup – a bit like golden syrup tart.

Ingredients

• Ready-made shortcrust pastry 500g (1lb 2oz)

• Madeira cake 250g (9oz)

• Lemon 1 large, grated rind and juice

• Raisins or currants 110g (4oz)

• Golden syrup 110g (4oz), warmed

• Milk 5 tbsp

• Caster sugar 1 tsp

Instructions

1. Preheat the oven to 190°C/375°F/Gas 5 and put a baking sheet in the oven to heat up.

2. Take off a third of the pastry and set it aside. Roll out the larger piece fairly thinly to a round to line six 10cm (4in) loose-bottomed fluted flan tins. Trim off the excess pastry around the top and keep the trimmings.

3. Crumble the cake into a bowl. Add the lemon rind and juice, raisins or currants, syrup, and 4 tbsp of milk. Mix well and spoon into the pastry cases, smoothing the top.

4. Add the trimmings to the reserved pastry and roll out thinly to cut rounds just big enough to make the lids. Trim off excess pastry and press the edges gently to seal. Brush the tops with the rest of the milk. Sprinkle with caster sugar.

5. Place the tarts on the hot baking sheet and bake for 20–25 minutes until they are golden brown. Leave to cool in the tins for at least 10 minutes. Remove and serve warm or they are just as delicious eaten cold.

Notes

If you don’t have any Madeira cake, buy half one at a supermarket or use a pack of mini fairy cakes or trifle sponges. Warm the syrup (lid loosened) in the tin in the oven as then it is easier to measure out (oil the weighing scale pan to prevent sticking) and easier to mix in with the rest of the ingredients.

Taken from the Around Britain Cookbook

Easter Lemon and White Chocolate Slice

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A mouthwatering Easter Lemon and White Chocolate Slice recipe taken from the Dairy Diary.

Ingredients

• Plain shortbread biscuits 200g (7oz)

• Desiccated coconut 50g (2oz)

• Butter 75g (3oz), melted

• Lemon curd 325g jar

• Cream cheese 300g (11oz)

• White cooking chocolate 100g bar, melted

Instructions

1. Line a 20cm (8in) square tin with baking paper. Break biscuits into the bowl of a food processor, add coconut and butter and whizz until crumbs stick together. Press mixture into the base of the tin. Chill for 10-15 minutes until firm.

2. Meanwhile, make the topping. Set aside 4 tablespoons of lemon curd. Put cheese, remaining curd and chocolate in a clean food processor and whizz until smooth. Spread topping over the biscuit base. Dot reserved curd over top and swirl with a skewer to create a marbled effect. Chill overnight to set.

3. Cut into 12 fingers to serve. It will keep for up to 4 days in the fridge.

Notes

This is a soft-set cheesecake. If you prefer a firmer cheesecake, add an extra 50g (2oz) white chocolate. Sprinkle with crushed mini eggs if you like.

Taken from the Around Britain Cookbook

Chocolate, Strawberry, and Rose Crown Cake

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An indulgent and celebratory Chocolate, Strawberry, and Rose Crown Cake designed in honor of Her Majesty Queen Elizabeth’s Platinum Jubilee.

Ingredients

• Butter 250g (9oz), softened, plus 25g (1oz)

• Caster sugar 250g (9oz)

• Eggs 6, beaten

• Self-rising flour 250g (9oz), sifted

• Baking powder 1 tsp

• Milk 5 tbsp

• Vanilla extract ½ tsp

• Strawberry jam 2 tbsp, sieved

• Pink food gel coloring

• Rose water 1 tsp

• Cocoa powder 2 tbsp

• Dark chocolate 100g (3½oz), chopped

• Edible decorations such as small strawberries, chocolate truffles, edible glitter, rose petals

Instructions

1. Preheat the oven to 190°C/170°fan/Gas 5. Grease a 24cm (9½in) 2½ liter non-stick Bundt tin.

2. Whisk together the sugar and 250g (9oz) of the butter in a large bowl until pale and fluffy, then gradually add the eggs. Fold in the flour and baking powder, mixing until smooth. Stir in 3 tablespoons of milk.

3. Divide the mixture between three bowls. Add the vanilla to one bowl, stir the jam, pink food coloring, and rose water into the second, then add cocoa powder to the third.

4. Spoon alternate dollops of cake mixture into the tin, smooth the top then use a knife to make swirls through the mixture to marble. Bake for 40-45 minutes until a skewer inserted into the center comes out clean. Run a knife around the edge and invert onto a wire rack. Leave to cool completely.

5. Melt the chocolate, 25g (1oz) butter and the remaining milk in a heatproof bowl set over a pan of simmering water. Whisk to a smooth, thick glaze. Drizzle over the cooled cake and top with your choice of decorations.

Notes

For a neat finish, spoon the chocolate glaze into a piping bag and pipe swirls or lines around the edge of the Bundt. Warm any leftover glaze and serve alongside as extra sauce.

Taken from the Around Britain Cookbook

Treacle Scones with Apple Sauce & Clotted Cream

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Gently spiced treacle scones served with apple sauce and clotted cream taken from the Dairy Diary.

 Ingredients

• Self-rising flour 350g (12oz), plus extra for dusting

• Baking powder 1 tsp

• Mixed spice 1 tsp

• Golden caster sugar 4 tbsp, plus extra for dusting

• Butter 75g (3oz), cubed

• Treacle 3 tbsp

• Milk 125ml (4fl oz), plus extra for brushing

• Apple sauce and clotted cream to serve

 Instructions

1. Preheat the oven to 200°C/180°fan/Gas 6 and grease and line a baking sheet. Put flour, baking powder, spice, sugar and a pinch of salt in a bowl, then rub in butter until crumbs.

2. Thoroughly mix together treacle and milk and add to dry ingredients, kneading to a soft sticky dough. Turn out onto a floured surface and roll out to a 2cm (¾in) thickness. Stamp out eight 8cm x 6cm (about 3in x 2in) rounds, rerolling the dough once. Place on prepared baking sheet. Brush each scone with extra milk and sprinkle with sugar.

3. Put in the oven and bake for 18-20 minutes until risen and golden.

4. While still warm, slice in half and serve with a dollop of apple sauce and clotted cream.

Taken from the Around Britain Cookbook

Anglesey Cakes

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It was customary for children in Anglesey to receive small cakes when they went ‘first footing’. They sang a short verse to wish their neighbors a Happy New Year and the cakes would be a thankful gift. Although they are referred to as cakes (or, in Welsh, teisienau sir fon), they are much more like very short biscuits.

Ingredients

• Unsalted butter 225g (8oz), softened

• Caster sugar 110g (4oz)

• Self-rising flour 350g (12oz)

• Salt ½ tsp

• Raspberry jam 6 tbsp

• Icing sugar 1 tbsp

Instructions

1. Preheat the oven to 180°C/375°F/Gas 4. Mix together the butter and sugar until creamy and smooth, and gradually work in the flour and salt.

2. Bring together to form a firm dough and turn onto a lightly floured surface. Roll out to a thickness of 6mm (1⁄4in) and using a 5cm (2in) pastry cutter, cut out 24 rounds. Re-roll the dough as necessary. Cut holes from the middle of 12 rounds using a smaller cutter or the upturned end of a large piping nozzle.

3. Arrange slightly spaced apart on baking sheets lined with baking parchment and bake for about 10 minutes until risen and golden. Allow to cool on the baking sheets and then transfer to a cooling rack. Sandwich the rounds together with jam and dust lightly with icing sugar just before serving.

Notes

The cakes spread a little during cooking so don’t place them too close on the baking sheets – allow approximately 2.5cm (1in) between each. For more festive shapes, use star or holly leaf cutters. Freeze unfilled. Allow the cakes to cool and then place in a freezer bag or freezer-proof container. Freeze for up to three months. Thaw at room temperature and fill and dust as above.

Taken from the Around Britain Cookbook

Millionaire’s Easter Chocolate Bars

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Moreish no-bake Millionaire’s Easter Chocolate Bars taken from the Dairy Diary

Ingredients

• Butter 190g (6oz), melted

• Shortbread fingers 250g (9oz), finely crushed

• White chocolate 200g (7oz)

• Tinned caramel 200g (7oz)

• Caramel flavoring (optional)

• Dark chocolate 110g (4oz)

• Milk chocolate 110g (4oz)

• Mini eggs 100g (31/2oz), lightly crushed

Instructions

1. Line a 20cm (8in) square tin with a double layer of foil so that it hangs over the sides of the tin. Melt 75g (3oz) butter. Tip crushed shortbread into a bowl and mix in melted butter. Cool for 10 minutes, then press evenly over the base of the tin. Chill for 30 minutes.

2. Break white chocolate into a heatproof bowl and melt over a saucepan of barely simmering water. Remove from water and stir in caramel and flavoring to taste, if using. Spread over shortbread base. Leave to cool, then chill for 30 minutes to firm up.

3. Break dark and milk chocolate into a saucepan. Add remaining butter along with 3 tablespoons water. Heat gently, stirring, until melted together. Remove from the heat, stir well and leave to cool for 15 minutes, then spoon on top of caramel filling and

4. Smooth top. Scatter with the crushed eggs; leave to cool completely, and then chill for at least 1 hour to set.

5. To serve, carefully remove from the tin using the foil to help you and place on a board. Cut into 12-15 bars. Keep chilled.

Courtesy of the Dairy Diary

Tear & Share Easter Buns

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A scrumptious Easter treats to share from the Dairy Diary 2022.

Ingredients

• White bread mix 500g pack

• Un-waxed lemons 2, finely grated zest and juice

• Caster sugar 50g (2oz)

• Ground cinnamon 1½ tsp

• Olive oil 2 tbsp.

• Medium egg 1, beaten

• Ready-rolled white icing 225g (8oz), chopped

• Vanilla extract 1 tsp

• Sugar flowers to decorate

Instructions

1. Line a large baking tray with baking paper and draw an 18cm (7in) circle in the center. Put bread mix in a bowl and mix in lemon zest, sugar, and cinnamon. Make a well in center.

2. Put oil and lemon juice in a jug and make up to the recommended liquid level with water as directed. Mix, rest and knead according to the packet instructions.

3. Divide dough into 16 equal portions and shape each into a neat ball. Arrange 8 evenly spaced on the outside edge of the drawn circle to create a ring. Arrange remaining 8 buns inside the circle to make a second ring. Cover with a piece of oiled cling film or a reusable alternative and leave to rise as directed.

4. Preheat oven to 220°C/200°fan/Gas 7. Brush tops of buns with egg and bake for 20 minutes or until deeply golden. Transfer to a wire rack to cool completely.

5. Put icing in a small pan with vanilla and 4 teaspoons water. Heat gently until very soft and melted. Mix well, spoon thickly over each bun and decorate with flowers. Leave to set briefly before serving.

Courtesy of the Dairy Diary

Cranberry Tart

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Ingredients

• 1- 12 oz. bag of whole cranberries

• Sugar

• Butter

• Tart pan*

• Pastry crust of your choice

Method

1. Place cranberries in a pot and just cover berries with water. Cook on medium-high until berries ‘pop’ and become soft. This should only take about 10-15 minutes. Make sure the water does not boil completely away.

2. Cut a 12 x 12 section of cheese cloth and place inside a small colander or strainer. Pour the contents of the pot into the cheese cloth. Let the berries and water drain for 10 minutes. When cool enough to handle, pick up the corners of the cheesecloth and squeeze berries to extract the juice and jelly. Discard contents of cheesecloth.

3. While the juice is draining, butter a tart pan. Roll out your pastry and place into the tart pan. Trim sides so that crust is flush with the sides of the pan. Place parchment paper in shell and fill with dry beans/rice to weigh it down. Blind bake crust at 350 degrees until lightly browned and fully cooked.

4. Measure juice. Add an equal amount of sugar. For example, if you have 2 cups of juice, add 2 cups of white granulated sugar.

5. Place sugar and juice in a pot and cook until thickened. Let cool until lukewarm.

6. Remove the beans and rice and fill baked tart crust with the lukewarm filling. Let set for approximately one hour. Decorate with dollops of lightly sweetened whipped cream and enjoy!

Notes

*We used a 9 x 2-inch tart pan. A slightly bigger pan is fine, but it is not recommended that you use a pan much bigger than this.  The filling is quite tart and sweet, so a little goes a long way!

Tourte De Chocolate

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Ingredients

• Pie crust for 9” pie plate

• 4 oz. semi-sweet chocolate, grated

• 2 cups cream

• 4 whole eggs

• 4 oz. sugar

• 1 Tbsp. all-purpose flour

• 4 egg whites

• 1 pinch of cream of tartar

• 2 Tbsp. sugar

Method

For the filling

1. Preheat oven to 350°F.

2. Line your pie plate with the pie crust.

3. In a saucepan, combine the cream, sugar, flour, and grated chocolate. Cook over medium heat, stirring until the chocolate and sugar are melted. Taste the mixture and add more sugar if necessary. When hot and blended, remove from the burner. Whip the eggs well in a separate bowl. Slowly stir ¼ cup of the hot chocolate and cream mixture into the beaten eggs. This will temper the eggs to prevent them from scrambling. Then stir this mixture slowly into the rest of the chocolate mixture. Return the chocolate to the burner and stir mixture

4. Pour cooled custard into the pie shell and bake at 350 for 35 to 45 minutes until the custard is set. Let cool to room temperature and then top with meringue (recipe follows below).

For the meringue

1. Preheat the oven to 350°F.

2. Before you serve it, prepare a meringue topping. Combine the 4 egg whites and a pinch of cream of tartar and whip them to soft peaks. Slowly add the sugar until stiff peaks are formed.

3. Spread the meringue over the top and bake in the oven about 10 minutes or until lightly browned.

Shrewsbury Cakes

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Ingredients

• 1/2 lb. butter

• 1 cup sugar (1/2lb)

• 3 large eggs

• 1 tsp nutmeg

• 2 tsp cinnamon

• 1 tsp mace

• 2 tbsp. brandy

• 1 tbsp. rosewater

• 4 cups flour

Method

Cream together butter and sugar. Beat in eggs, one at a time. Beat in nutmeg, cinnamon, and mace. Add brandy and rosewater. Beat in flour, 1/2 cup at a time. The dough will be sticky, flour hands to form the dough into balls. Put balls of dough on parchment paper or on a greased baking sheet and bake in 350F oven. After 10 minutes, sprinkle the cakes with sugar and return to the oven for total of 20 minutes or until the cakes are lightly browned. Remove from pan and cool on a rack. Yeild:60-80 cakes depending on size of the balls.

Chelsea Buns

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Ingredients

• Dough

  • 6 c. flour (unbleached all-purpose)

  • 3 eggs

  • ½ c. butter, one stick (room temperature)

  • 1 ¼ c. milk

  • 2 packages of dry yeast

  • 1 Tbsp. salt

  • 3 Tbsp. sugar

• Filling

  • 4 oz. currants (fresh or dried currants that have been plumped in warm water and drained)

  • 4 oz. brown sugar mixed with 1 ½ oz. white sugar

  • 4 oz. softened butter

  • 2 Tsp. ground cinnamon (optional)

  • Grated peel of 1 lemon (optional)

• Glaze

  • 1 c. Sugar

  • ½ c. Milk

Method

1. Put your flour in a large mixing bowl. Work the butter into the flour thoroughly with your hands so that it is absorbed by the flour. In a separate bowl whip your eggs thoroughly.

2. To the eggs add the sugar, salt, milk (warm, not hot) and the dry yeast. Blend all of these ingredients well.

3. Pour egg mixture into the flour/butter and mix with a wooden spoon until it comes together. Knead it with your hands until it becomes similar to bread dough. If it is a little soft, add a little flour to stiffen it some and to keep it from sticking to the bowl.

4. Cover with a warm damp cloth and set it aside in a warm place to let it proof (rise) about an hour. In the meantime, have your currants, butter and sugar put into small bowls to have ready for the filling of the dough.

5. After the dough has risen you are ready to roll out the dough and put in the filling. Start by flouring your work surface so the dough doesn’t stick to it.

6. Gently punch the dough down to let out the air and work it into a ball. Roll it out into a rectangle approximately 18″ to 20″ inches by 12″ to 14″ inches and around a ½ inch thick. Lightly score the dough vertically to create three equal sections.

7. With a table knife, spread half of your softened butter on the left two sections leaving the right section uncovered. Evenly sprinkle half of the sugar over the butter and then half of the currants evenly over that. Add half of the cinnamon, if you choose to use it, over that.

8. Gently lift the right third of the dough and fold it over the center third and gently press it down. Now take those two and gently fold it over onto the left third and press down gently. You now have a rectangle one third the size you started with but three times as thick.

9. Lightly flour your work surface again and center your dough so that it looks like a rectangle again. Roll the dough out as you did before until it is as large as the rectangle size we started with. Now repeat the filling steps, but this time, spread the butter/sugar/currants/cinnamon and lemon peel (if you choose) over the whole surface. Once you’ve done that, start at the edge of the dough closest to you and proceed to roll the dough up into a pinwheel log, sealing the last half inch or so with a little water. The log should be around two inches in diameter.

10. Now take a medium sharp knife and proceed to cut the buns from one end of the “log” to the other at about an inch and a quarter to an inch and a half for each one. Lay them flat side down on a baking sheet no farther than an inch apart. As they rise in a warm place for about a half hour to forty-five minutes, they should touch each other.

11. Bake them at about 375° for about 25 minutes or so (depending on the thickness of the buns). Do not bake them too long, they are to be soft not firm and should be rather square in shape. They shouldn’t be dark brown but rather light in color.

12. For the glaze, add the milk to the sugar and gently heat it, stirring until you blend the two together. Lightly spoon the glaze over each bun. This glaze is not to be like an icing but rather a thin glaze to enhance to bun’s flavor. Cool and enjoy.

Notes

This small, sweet yeast cake, forerunner to the modern sweet roll, was an 18th century specialty of the Old Chelsea Bun House in Pimlico, then in the London Borough of Chelsea. A specific recipe has not been found in an 18th century cookbook. However, there are accounts of them over time from a number of individuals with the ingredients and descriptions always being the same.

Dorset Wiggs

For a printable version of this recipe, click here.

Ingredients

• 3 1/2 cups bread flour

• Pinch of each: ground cloves, mace, nutmeg

• 1 teaspoon caraway seeds (optional)

• 4 tbsp. butter

• 1/4 cup sugar

• 1/2 oz. fresh yeast

• 1 cup warmed milk

• I medium egg

Method

Preheat oven to 400F. Put the flour and spices and caraway seeds, if desired, into a large bowl. Rub in the butter and stir in the sugar. Mix the yeast into a smooth cream with a little of the warmed milk. Add the yeast mixture, the egg and enough of the remaining milk to make a soft, elastic dough. Cover and leave to rise in a warm place for approximately 1 1/2 hours until it has doubled in size. Knock down. Shape into 6 large flat buns, put on to a floured baking tray and leave to rise again for 20 minutes. Cook for approximately 25 minutes until pale golden. Transfer to a cooling rack and serve cold, sliced and buttered.

Notes

• These rich, spiced buns are traditionally served at breakfast time. 

Queens Cake

For a printable version of this recipe, click here.

Ingredients

• 1 cup butter

• 1 cup sugar

• 5 eggs

• 1 teaspoon lemon extract

• 1 teaspoon orange extract

• 2 cups plus 1 tablespoon all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon cinnamon

• 2 cups currants

Method

All of the ingredients should be at room temperature. Grease well and lightly flour a 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan. Cream the butter and sugar. Add the eggs, 1 at a time, beating well after each addition. Add the lemon and the orange extracts. Sift 2 cups of flour with the baking powder and cinnamon. Gradually add the flour mixture to the egg mixture. Dust the currants with the remaining tablespoon of flour. Fold the currants into the mixture. Bake in a preheated oven 325F for 1 hour and 20 minutes or until done. Cool in the pan for 10 minutes before turning out onto a rack. Slice thinly.