Orange and Tomato Soup

For a printable version of this recipe, click here.

Ingredients

  • 4 medium onions, finely chopped

  • 1 (16 oz.) can tomatoes, chopped

  • 1 medium potato, peeled and finely chopped

  • Juice and grated rind of 1 orange

Method

  1. In large saucepan, slowly sauté onions, chopped potato, and garlic in butter.

  2. Add tomatoes, orange juice, orange rind, and broth.

  3. Simmer for 30 minutes.

  4. Just before serving, add cream and season to taste with salt and pepper.

Courtesy of Dunain Park of Inverness, Scotland, published in House of Lancaster Cookery Book, 1986

Beetroot Soup

For a printable version of this recipe, click here.

Ingredients

  • 1 qt. chicken stock

  • 1 rounded Tbsp. butter (1 oz.)

  • 1 rounded Tbsp. flour (25 gm)

  • 1/4 pt. cream or half & half (150 ml)

  • 1 large, cooked beetroot

  • 1 stick celery

  • Salt to taste

  • Pepper to taste

  • Shredded cabbage for garnish

Method

  1. Melt butter and flour in a skillet; fry lightly without browning it.

  2. Skin the beet and cut it into fine shreds.

  3. Wash and shred celery.

  4. Add the stock; stir until it boils and thickens.

  5. Add beet and celery.

  6. Cook for 1/2 hour.

  7. Pass through a sieve.

  8. Season carefully.

  9. Add the cream.

  10. Make thoroughly hot without allowing it to boil.

  11. Place shredded cabbage in soup tureen.

  12. Pour the hot soup into the tureen and serve.

Courtesy of Gloucestershire Recipes 1919 to 1979 Diamond Jubilee
published in House of Lancaster Cookery Book, 1986

Princess of Wales' Watercress Soup

For a printable version of this recipe, click here.

Her Royal Highness the Princess of Wales (Formerly Lady Diana Spencer) has kindly given her permission for Lancaster chapter to include her recipe for Watercress Soup. Serves 3.

Ingredients

  • 1 oz. (25 g) butter

  • 1/2 pt. (275 ml) single cream

  • 1 oz. (25 g) flour

  • Salt and freshly milled black

  • 1 1/4 pt. (570 ml) warmed chicken pepper stock

  • bunches (about 6 oz. or 175 g) fresh watercress

Method

  1. Melt the butter in a saucepan, then add the flour and cook for a couple of minutes on a low heat, stirring gently.

  2. Now slowly add the warmed chicken stock until you have a creamy consistency.

  3. Wash the watercress thoroughly and add it to the mixture.

  4. Cook slowly until the stalks are soft, stirring occasionally; this will take about 20 minutes.

  5. Remove the pan from the heat and allow the soup to cool.

  6. Liquefy the mixture in a blender or food processor, then pass it all through a fine sieve into a bowl.

  7. Add the cream (reserving a little to garnish the top of each portion), then cover the bowl and chill until ready to serve.

  8. A few leaves of watercress, previously blanched, can provide additional garnish if required.

Courtesy of Princess Diana, House of Lancaster Cookery Book, 1986

Breads

Beer Bread

For a printable version of this recipe, click here.

Ingredients

  • 3 c. self-rising flour

  • 1 can beer (room temperature)

  • 3 Tbsp. sugar

Method

Stir ingredients together and pour into a greased loaf pan.

Bake at 350 0 for 30 minutes.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Irish Soda Bread

For a printable version of this recipe, click here.

Ingredients

  • 1 Tbsp. softened butter

  • 1 tsp. salt

  • 4 c. flour

  • 1 to 1 1/2 c. buttermilk

  • 1 tsp. baking soda

Method

  1. Sift dry ingredients together in a bowl.

  2. Slowly add 1 cup buttermilk, beating constantly with a spoon until dough is firm enough to be gathered in a ball. If dough crumbles, beat in more buttermilk.

  3. Place dough on lightly floured board and pat into shape of a round loaf, about 8 inches in diameter and 1 1/4 inches thick.

  4. Place dough on greased baking sheet and cut X into dough about V2 inch thick, dividing top into quarters.

  5. Bake at 425 0 for 45 minutes or until the top is golden brown.

  6. Serve sliced with butter.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Honey Lemon Sesame Bread

For a printable version of this recipe, click here.

A sweet, citrus bread.

Ingredients

  • Bread

    • 1 1/4 c. flour

    • 1/2 c. honey

    • 2 Tbsp. nonfat dry milk

    • 2 eggs

    • 2 tsp. baking powder

    • 2 Tbsp. lemon juice

    • 1/2 tsp. salt

    • 1 Tbsp. grated lemon rind

    • 1/4 c. margarine

  • Topping

    • 1/2 c. sesame seeds

    • 2 Tbsp. lemon juice

    • 3 Tbsp. honey

Method

  1. Preheat oven to 350 F.

  2. Sift flour, milk powder, salt, then resift. Set it aside.

  3. Cream margarine and honey thoroughly.

  4. Add eggs, lemon juice, and lemon rind, beating continuously.

  5. Add sesame seeds, beating continuously.

  6. Gradually add flour mixture, beating at low speed.

  7. Pour dough into baking pan.

  8. Bake until lightly browned, about 20 minutes in an 8x8x2 inch greased pan.

  9. Remove from oven.

  10. Immediately prick the top.

  11. Pour thoroughly mixed topping and let rest in pan for 10 minutes.

  12. Serve warm.

    Courtesy of member Nancy Jean Moser, House of Lancaster Cookery Book, 1986

Apricot Bread

For a printable version of this recipe, click here.

Ingredients

  • 1/2 c. apricots, soaked soft

  • 1 egg

  • 1 large orange rind

  • 2 c. flour

  • 1/2 c. raisins

  • 1/4 tsp. salt

  • 1 tsp. soda

  • 2 1/2 tsp. baking powder

  • 1 c. white sugar

  • 1/2 c. chopped nuts

  • 1 Tbsp. butter, melted

  • 1/2 c. water

  • 1 tsp. vanilla

Method

  1. Add sugar to butter and mix.

  2. Add vanilla and egg. Blend well.

  3. Mix dry ingredients.

  4. Add alternately with water to mixture.

  5. Stir in apricots, rind, raisins, and nuts.

  6. Bake at 375 F until well done, when loaf leaves the side of pan.

Courtesy of Ethel Hillman, House of Lancaster Cookery Book, 1986

Australian Bran Loaf

For a printable version of this recipe, click here.

Ingredients

  • 1 c. self-rising flour

  • 1 c. milk

  • 1 c. raisins

  • 3/4 c. sugar

  • 1 c. bran

Method

  1. Soak bran in milk for 20 minutes.

  2. Add other ingredients and mix well.

  3. Bake for 1 hour at 350 F in greased and floured 9x5x3 inch loaf pan.

  4. Slice and butter when cool.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Flapjacks

For a printable version of this recipe, click here.

Ingredients

  • 4 oz. margarine

  • 1 large Tbsp. syrup

  • 4 oz. Sugar

  • 6 oz. oats

Method

  1. Melt the butter, sugar, and syrup.

  2. Remove the saucepan from the heat and add the oats.

  3. Press flat, about 1 inch thick in a pan.

  4. Bake at 450 F for 7 to 10 minutes.

Courtesy of member Julia Baines Carpenter, House of Lancaster Cookery Book, 1986

Caerphilly Scones - Sgonau Caerffili

For a printable version of this recipe, click here.

Ingredients

  • 8 oz. self-rising flour

  • 2 oz. caerphilly cheese

  • 1 1/2 oz. butter

  • 1/4 pt. milk

  • 1 1/2 oz. fine sugar

  • Pinch of salt

Method

  1. Sift the flour and salt together.

  2. Rub in the butter.

  3. Grate the cheese and add with the sugar into the flour mixture.

  4. Add the milk slowly until a soft firm dough is formed.

  5. Turn onto a floured board and roll out until 2 inches thick.

  6. Cut into rounds and place on a greased baking tray.

  7. Brush with milk and cook at 425 F for 10 minutes.

  8. Serve hot and buttered.

Courtesy of member Rose Hillman, House of Lancaster Cookery Book, 1986

Chutneys & Pickles

Chutney

For a printable version of this recipe, click here.

Ingredients

  • 1 (1 lb. 13 oz.) can cling peach slices

  • 1 (1 lb.) can whole cranberry sauce

  • 1/2 c. light or dark raisins

  • 1/2 c. chopped celery

  • 1/2 c. chopped nuts

  • 1 tsp. ginger

  • 2 tsp. grated lemon rind

  • 3 Tbsp. brown sugar, packed down

  • 1/2 tsp. cumin

Method

  1. Drain peaches; bring all of preceding to boil and very low simmer until thickens.

  2. Cover and cool.

Courtesy of member Lee Becker, House of Lancaster Cookery Book, 1986

Apricot Chutney

For a printable version of this recipe, click here.

Ingredients

  • 2 lb. dried apricots

  • 1 level tsp. cinnamon

  • 1/2 lb. onions

  • 1 level tsp. allspice

  • 4 lb. brown sugar

  • Pinch of cayenne pepper

  • 1 level tsp. curry powder

  • 2 pt. wine vinegar

Method

  1. Wash the apricots well; cover with boiling water and leave for 24 hours.

  2. Chop the onions and stew them with a little of the sugar until tender.

  3. Strain the apricots and cut into pieces.

  4. Put them into a pan with the sugar, spices, onions, and vinegar and simmer until the chutney is thick, about 2 hours.

  5. Pot and cover.

Courtesy of member Julia Carpenter, House of Lancaster Cookery Book, 1986

Pickled Cabbage

For a printable version of this recipe, click here.

Ingredients

  • 2 medium size red cabbage (about 6 lbs.)

  • 1/4 c. sugar

  • 2 Tbsp. mixed pickling spice

  • 6 Tbsp. coarse (kosher) salt

  • 1 tsp. whole black peppercorns

  • 1 qt. malt vinegar

Method

  1. Shred the cabbage in 1/8-inch-thick strips.

  2. In a large stainless steel or enameled bowl, arrange cabbage in 3 layers, sprinkling 2 tablespoons salt evenly on each layer.

  3. Let stand in a cool place for 2 days, stirring it thoroughly several times each day.

  4. On the third day, combine malt vinegar, sugar, pickling spice, and peppercorns in a 3-quart saucepan.

  5. Bring to a boil over high heat, stirring until sugar dissolves.

  6. Boil briskly, uncovered, for 5 minutes, then remove from heat and cool to room temperature.

  7. Drain cabbage in a colander, squeezing it as dry as possible; Strain the mixture over it, moistening it thoroughly.

  8. Cover. Refrigerate. Marinate for 3 days, stirring occasionally. Makes about 4 pints.

Courtesy of member Nancy Jean Mose, House of Lancaster Cookery Book, 1986

Pickled Broccoli

For a printable version of this recipe, click here.

Ingredients

  • 1 qt. cider vinegar

  • 1 1/2 c. water

  • 3 Tbsp. pickling spice

  • 1 1/2 Tbsp. dried oregano

  • 2 Tbsp. dried basil

  • 1 Tbsp. black peppercorns

  • 6 cloves garlic, crushed

  • 1 c. sugar

  • 5 lb. broccoli, chopped

  • 2 red peppers, seeded and chopped

  • 2 large onions, sliced

Method

  1. Combine vinegar, water, spice, herbs, and sugar in a large pan.

  2. Bring to a boil and simmer for 15 minutes.

  3. Add broccoli and boil for 8 to 10 minutes.

  4. Pack into hot, sterilized jars and seal.

  5. Process 20 minutes.

Courtesy of member Dorothy Mos, House of Lancaster Cookery Book, 1986

Elderflower Champagne

For a printable version of this recipe, click here.

A refreshing drink to be enjoyed chilled with ice on a hot summer's day.

Ingredients

  • 4 large heads of elderflowers (picked on a sunny July day)

  • 1 ½ lbs. granulated sugar

  • 2 pints boiling water

  • 6 pints cold water

  • Juice and rind of 2 large lemons

  • 2 tablespoons white wine vinegar

Method

  1. Do not wash the elderflowers but remove any insects and the thick stalks.

  2. Put the sugar in a very large bowl and cover with two pints of boiling water.

  3. Stir until the sugar has dissolved.

  4. Then add six pints of cold water, the rind and juice of the lemons, the vinegar, and the elderflowers.

  5. Stir well.

  6. Cover, and leave covered for 48 hours, stirring occasionally.

  7. Strain through a fine sieve into clean beer bottles with pop off plastic caps.

  8. Leave an inch gap at the top of each bottle and seal.

  9. Store in a cool place to mature, the champagne will be ready to drink in six weeks.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Blackberry Cordial

For a printable version of this recipe, click here.

The fruits of the autumnal hedgerows provide this inexpensive and flavorsome drink.

Ingredients

  • 5 lbs. blackberries, cleaned and whole

  • 2 pints cold water

  • 2 oz citric acid

  • 1 ½ lbs. preserving sugar to every pint of strained juice

Method

  1. Put the blackberries into a large pan and cover with water and citric acid.

  2. Stir frequently, but without breaking or bruising the fruit or the cordial will be dull.

  3. Cover and leave to steep overnight.

  4. Next day, strain the juice through muslin or a fine sieve into a large saucepan.

  5. To each pint of juice add 1 ½ lbs. preserving sugar.

  6. Heat gently, stirring to dissolve the sugar, then bring to the boil and boil for 10 minutes.

  7. Leave to cool then strain again into clean bottles with screw tops.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Damson Chutney

For a printable version of this recipe, click here.

This tangy chutney goes well with mature cheese and crusty bread.

Ingredients

  • 3 lbs. cleaned damsons

  • 2 pints malt vinegar

  • 1 ½ lbs. Bramley Apples, peeled, cored, and finely diced

  • 1 lb. onions, peeled and finely chopped

  • 2 teaspoons ground ginger

  • 3 level teaspoons salt

  • 1 oz pickling spice (tied in muslin bag to handle of pan)

  • 1 lb. soft brown sugar

Method

  1. Put the damsons in a preserving pan with one pint of the vinegar and simmer until the fruit is soft enough to remove the stones.

  2. When all the stones have been removed and discarded, add the apples, onions, ginger, and salt with the spice bag tied to pan handle for easy removal later.

  3. Continue simmering until the mixture is soft then add the rest of the vinegar and the sugar, stirring well until the sugar has dissolved.

  4. Continue cooking, until finally when the mixture is thick, remove from the heat.

  5. Put into warm, clean jars and seal.

  6. Leave to mature for two months.

  7. Makes about 7 pounds of chutney.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Gingerbread Men

For a printable version of this recipe, click here.

An old-time favorite with children of all ages!

Ingredients

  • 4 oz butter

  • 8 oz self-rising flour

  • 4 oz soft brown sugar

  • 2 teaspoons ground ginger

  • 1 level teaspoon mixed spice

  • 1 tablespoon black treacle

  • 1 tablespoon syrup

  • 1 teaspoon orange juice

Method

  1. Set oven to 350 Fahrenheit or mark four.

  2. Grease and flour baking sheets.

  3. Cream together in a bowl, the butter, sugar, treacle, syrup, and orange juice.

  4. Add the dry ingredients.

  5. Kneed well with fingers.

  6. Roll out thinly on a lightly flowered surface.

  7. Make a cardboard gingerbread man (or use a shaped cutter) and use as a template to cut out shapes.

  8. Place the ‘men’ on the baking sheets.

  9. Bake for 10 to 15 minutes.

  10. Allowed to cool for a few minutes before removing from the sheets.

  11. Decorate with white and/or chocolate say icing.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Oat Squares

For a printable version of this recipe, click here.

This tray bake, made with porridge oats and golden syrup, is, usually, flavored with ginger.

Ingredients

  • 8 oz hard margarine

  • 8 oz porridge oats

  • 2 dessert spoons golden syrup

  • 6 oz caster sugar

  • 8 oz self-rising flour

  • Pinch of salt

  • 2 level teaspoons ground ginger

Method

  1. Set oven to 325 Fahrenheit or mark three.

  2. Grease a shallow 14-inch by 9-inch baking tin.

  3. Gently melt the margarine and syrup in a pan and add to the remaining ingredients in a bowl.

  4. Mix well.

  5. Put into the tin, spread out evenly, and press down firmly with a fork.

  6. Bake for 20 to 30 minutes until golden brown.

  7. Cut into squares whilst warm and leave in the tin to get cold.

  8. Serve either plain or drizzle the top with melted plain chocolate.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Fruit Gingerbread

For a printable version of this recipe, click here.

A traditional gingerbread cake that contains sultanas. It may be eaten plain or iced with ginger icing.

Ingredients

  • Cake

    • 6 oz butter

    • 6 oz black treacle

    • 6 oz golden syrup

    • 4 oz caster sugar

    • 1 lb plain flour

    • 1 teaspoon ground ginger

    • 1 rounded teaspoon bicarbonate of soda

    • Pinch of salt

    • 3 oz sultanas

    • 2 eggs

    • 4 fl oz milk

  • Icing

    • 1 tablespoon warmed golden syrup

    • 8 oz icing sugar

    • Warm water

    • Crystallized ginger

Method

  1. Set oven to 350 Fahrenheit or mark four.

  2. Grease and line 7-inch square cake tin.

  3. Melt the butter, treacle, syrup, and sugar together gently in a pan.

  4. Sift together the flour, ginger, and bicarbonate of soda into a bowl.

  5. Add the salt and sultanas.

  6. Beat the eggs in a separate bowl and add the milk, then add to the flour mixture period to this add the warmed treacle mixture and mix well.

  7. Pour into the tin and bake for 45 to 60 minutes until firm and a skewer inserted comes out clean.

  8. Cool on a wire rack.

  9. Icing: Warm the syrup in a pan and mix into the sifted icing sugar. If too thick add drops of warmed water carefully until a dropping consistency is achieved. Spread over the cake and decorate with crystallized ginger.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Buttermilk Cake

For a printable version of this recipe, click here.

This rich fruit cake is made with buttermilk to aid the raising and add extra flavour.

Ingredients

  • 4 oz butter

  • 4 oz margarine

  • 8 oz Demerara sugar

  • 3 beaten eggs

  • 1 lb. plain flour

  • 2 level teaspoons baking powder

  • 2 level teaspoons bicarbonate of soda

  • 1 level teaspoon cream of tartar

  • ¼ level teaspoon salt

  • ¼ level teaspoon ground ginger

  • 1 level teaspoon grated nutmeg

  • ½ pint buttermilk (or use 1 tablespoon vinegar made up to ½ pint with fresh milk)

  • 12 oz currants

  • 4 oz sultanas

  • 2 oz glace cherries

Method

  1. Set oven to 325 Fahrenheit height or mark 3.

  2. Grease and line a 9-inch square cake tin.

  3. In a bowl, cream together the butter, margarine, and sugar until light and fluffy.

  4. Add the eggs, add the sifted dry ingredients and the buttermilk.

  5. Stir in the fruit and mix well together.

  6. Turn the mixture into the tin and bake for 1 ½ to 2 hours in the center of the oven until firm and the skewer inserted comes out clean.

  7. Leave in the tin for about 5 minutes and turn out onto a wire rack to cool.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Shortbread Biscuits

For a printable version of this recipe, click here.

A thin, crisp biscuit that is ideal to enjoy at coffee time, or to accompany fruit desserts.

Ingredients

  • 6 oz butter

  • 2 oz icing sugar

  • 8 oz self-raising flour

Method

  1. Set oven to 350 Fahrenheit or mark four.

  2. Grease baking sheets.

  3. Cream the butter and icing sugar together in a bowl until very soft and fluffy.

  4. Gradually stir in the sifted flour and need lightly.

  5. Roll out into 1/8-to-1/4-inch thickness on a lightly floured surface.

  6. Cut out the biscuits with a plain or fluted cutter, place on sheets and bake for 8 to 10 minutes until pale brown.

  7. Transfer to a wire rack to cool and then sprinkle with sifted icing sugar.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Sultana Cake

For a printable version of this recipe, click here.

This fruitcake, which includes marmalade in its ingredients, improves in flavour if left for 48 hours before cutting.

Ingredients

  • 1 lb. sultanas

  • 8 oz butter

  • 1 tablespoon marmalade

  • 12 oz plain flour

  • 2 level teaspoons baking powder

  • Pinch of salt

  • 1 level teaspoon mixed spice

  • 12 oz caster sugar

  • 3 eggs, beaten

Method

  1. Set oven to 325 Fahrenheit or mark three.

  2. Grease and line a 10-inch round cake tin.

  3. Put the sultanas into a large saucepan and barely cover with water.

  4. Bring to the boil and boil for 5 minutes.

  5. Drain the fruit well and return to the pan.

  6. Add the butter cut up into small pieces, to the fruit in the pan.

  7. Stir until it has melted and then add the marmalade.

  8. Leave to cool.

  9. Meanwhile sift the flour, baking powder, salt, and spice into a large bowl.

  10. Beat the sugar and eggs together well, add the flour mixture and lastly add the fruit mixture.

  11. Blend well and turn into a prepared tin.

  12. Bake for one hour then lower oven to 300 Fahrenheit or mark two and bake for a further 30 minutes or until a skewer inserted comes out clean.

  13. Turn out and cool on a wire rack.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Date and Walnut Cake

For a printable version of this recipe, click here.

A tray bake covered with a soft butterscotch icing.

Ingredients

Cake

  • 8 oz chopped dates

  • 1 teaspoon bicarbonate of soda

  • 3 oz butter

  • 8 oz sugar

  • 1 large egg

  • 1 teaspoon vanilla essence

  • 10 oz plain flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

Icing

  • 2 ½ tablespoons demerara sugar

  • 1 tablespoon butter

  • 1 tablespoon cream

  • Chopped walnuts for decoration

Method

  1. Set oven to 350 Fahrenheit or mark four. Greece and line a 12-inch by 9-inch baking tin. Pour one breakfast cup of boiling water over 8 ounces of chopped dates and add 1 teaspoon of bicarbonate of soda. Let this stand while mixing the main ingredients. Cream together the butter and sugar in a bowl. Add the beaten eggs and stir in the vanilla essence. Add the flour, baking powder and salt. Add the date mixture to the cake mixture and mix well. Put into the tin, spread out and bake for 40 minutes. When cooked cover with icing. Leave to cool, then turn out and cut into squares or slices.

  2. Icing: Mix the ingredients in a saucepan. Heat gently to bring to the boil, and boil for three minutes stirring occasionally continuously. Allowed to call a little and pour evenly over the cake period to finish, scatter with chopped walnuts.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Ginger Griddle Scone

For a printable version of this recipe, click here.

These ginger-flavored scones are delicious eaten warm, split, and spread thickly with butter.

Ingredients

  • 8 oz plain flour

  • 1 level teaspoon bicarbonate of soda

  • Pinch of salt

  • 1 level teaspoon ground ginger

  • 2 oz hard margarine

  • 2 oz caster sugar

  • ¼ pint milk

  • 2 level teaspoons cream of tartar

Method

  1. Sift the flour, bicarbonate of soda, salt, and ginger into a bowl.

  2. Rub in the margarine and stir in the sugar.

  3. Dissolve the cream of tartar in the milk and use to bind the mixture to form a soft dough.

  4. Knead with floured hands and divide the dough into two portions on a flowered surface.

  5. Form each portion into a flattened circle and cut into four.

  6. Place the eight scones on a hot griddle or heavy based frying pan and cook for 5 minutes on each side.

  7. Serve warm.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Gooseberry Flan

For a printable version of this recipe, click here.

A truly superior fruit dessert. Serves six.

Ingredients

  • 6 oz shortcrust pastry

  • 1 lb. gooseberries, topped and tailed

  • 2 heads of elderflower, cleaned

  • 6 tablespoons white wine

  • 4 tablespoons clear honey, warmed

  • 2 beaten eggs

  • Pinch of ground nutmeg

  • Pinch of salt

  • ¼ pint double cream

Method

  1. Set oven to 375 Fahrenheit or mark five.

  2. Grease an 8 inch loose bottom flan tin.

  3. Roll out the pastry on a flowered surface, line the tin and trim the edge.

  4. Meanwhile, put the gooseberries in a saucepan with the elder flower heads and the wine.

  5. Cover and simmer very gently until the fruit is tender, this takes about 20 minutes.

  6. Remove the elder flowers.

  7. Stir the mixture and beat well with a fork then rub through a sieve into a clean bowl.

  8. Add the warmed honey and then the beaten eggs, nutmeg, salt, and cream.

  9. Mix well and pour into the pastry case.

  10. Bake for about 40 minutes until firm and golden brown.

  11. Serve chilled with a jug of cream.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Brown Bread Ice Cream

For a printable version of this recipe, click here.

A delicious frozen, rum-flavored concoction of brown bread crumbs and whipped cream. Serves six.

Ingredients

  • ½ pint double cream

  • 4 oz brown breadcrumbs

  • ¼ pint single cream

  • 2 eggs, separated

  • 3 oz sifted icing sugar

  • 1 teaspoon rum

Method

  1. Whisk the double cream until stiff and then gradually whisk in the single cream.

  2. Fold in the sugar and bread crumbs.

  3. Whisk together the egg yolks and rum and fold into the mixture.

  4. Lastly, beat the egg whites until stiff and folding carefully with a metal spoon.

  5. Turn the mixture into a freezer-proof container and freeze for at least four hours before serving.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Raspberry Cake

For a printable version of this recipe, click here.

A luscious sandwich cake filled with fresh raspberries and whipped cream.

Ingredients

  • 4 oz soft margarine

  • 4 oz caster sugar

  • 5 oz self-rising flour

  • 1 packet raspberry flavored Blanc-mange powder

  • 2 eggs, beaten

  • 1 tablespoon warm water

  • ½ lb. fresh raspberries

  • 5 oz whipped cream

Method

  1. Set oven to 375 Fahrenheit or mark five.

  2. Grease and line two 7-inch round sandwich tins.

  3. Cream the margarine and sugar together in a bowl until fluffy then beat in the eggs, flour, and Blanc-marge powder, add the warm water, and mix well.

  4. Put half the mixture into each of the tins and bake for 20 minutes until firm.

  5. Turn out onto a wire rack to cool and, when cold, sandwich with whipped cream and raspberries sweetened to taste.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.

Summer Pudding

For a printable version of this recipe, click here.

This delicious and quintessentially English cold pudding consists of a bread lining soaked with lightly cooked and juicy summer soft fruits. Serves four to six.

Ingredients

  • 1-1 ½ lb fruit (a mixture of raspberries, strawberries, redcurrants, blackberries etc.)

  • Sugar to taste

  • Scant ¼ pint water

  • 4-6 slices medium sliced bread

  • 5 oz whipped cream

Method

  1. Take a 2-pint pudding basin.

  2. Put the currents with sufficient sugar to taste into a pan with water.

  3. Simmer gently until almost soft, add the raspberries and strawberries and cook for a further 3 minutes.

  4. Meanwhile cut the crust off the bread and then cut the bread to fit the base and sides of the basin.

  5. Put the fruit mixture into the basin reserving 2-3 oz of juice.

  6. Top with the remaining bread, pressing down firmly.

  7. Cover the basin with a saucer to fit the top exactly, place about 1 pound weight on top and leave in the refrigerator overnight.

  8. Turn out on a serving dish just before serving and use the reserved juice to cover any parts of the bread which have remained white.

  9. Serve with whipped cream.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.