Spotted Dick

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Ingredients

• 12 oz. flour

• 4 oz. caster sugar

• Pinch of salt

• 6 oz. currants

• 6 oz. finely chopped suet

• Milk to mix

Method

1. Sift together the flour and salt.

2. Add the suet, sugar, and fruit and mix with the milk to form a soft dough.

3. Form into a roll and turn onto well-floured cloth.

4. Roll up the cloth loosely and tie at both ends, leaving enough room for the pudding to swell.

5. Drop into the boiling water and simmer for 2 hours or steam for 2 1/4 hours.

6. Serve with custard or lemon sauce.

Courtesy of member Anthea G. Brown, Raleigh, N.C, House of Lancaster Cookery Book, 1986

Quick Lemon Mousse

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Ingredients

• 4 eggs

• 3 Tbsp. cold water

• 4 oz. castor sugar

• Whipped cream and lemon slices to decorate

• 2 large lemons

• 1/2 oz. gelatin

Method

1. Separate eggs: place yolks in bowl with sugar and beat until well blended and creamy.

2. Grate lemon rind and squeeze juice from lemons and add to yolk mixture.

3. Place gelatin and water in a small bowl or cup.

4. Leave for 3 minutes until thick, then stand bowl in pan of simmering water and allow gelatin to dissolve.

5. Cool slightly and add to yolks and lemon.

6. Leave to cool, but not set.

7. Whisk egg whites until stiff.

8. Fold into yolks.

9. Put into 2-pint glass dish and chill for 4 hours.

Courtesy of member Alison Mackie, House of Lancaster Cookery Book, 1986

Plum Pudding Candies

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Ingredients

• 4 Tbsp. raisins

• 2 oz. dry cake crumbs (1/2 c.)

• 4 Tbsp. dates

• Superfine sugar

• 4 Tbsp. prunes

• 1 small apple, peeled, cored, and sliced

Method

1. Mix together the prepared dried fruits.

2. Add the apple.

3. Grind these ingredients.

4. Work in the crumbs.

5. Blend all together.

6. Roll into small balls, then roll in superfine sugar.

Courtesy of member Elizabeth Ann Moser, House of Lancaster Cookery Book, 1986

Milanaise Souffle

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Ingredients

• 2 eggs

• 3 Tbsp. water

• 2 lemons

• Small tin evaporated milk

• 4 to 6 oz. sugar

• Nuts or chocolate and cream for decoration

• 1/2 oz. gelatin

Method

1. Place yolks, sugar, lemon juice, and finely grated lemon rind over pan of hot water; whisk until creamy.

2. Allow it to cool.

3. Whisk evaporated milk slightly.

4. Whisk egg whites until stiff.

5. Dissolve gelatin in water.

6. Add lemon mixture to evaporated milk and add dissolved gelatin.

7. Fold in egg whites.

8. When beginning to thicken, pour into dish and allow to set.

9. Refrigerate.

10. Decorate and serve.

Courtesy of member Alison Mackie, House of Lancaster Cookery Book, 1986

Lemon Cotswold Cheesecake

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Ingredients

• 3 oz. butter

• 6 oz. crushed digestive biscuits (graham cracker crumbs)

• 1 lemon jelly (jello)

• 6 fl. oz. hot water

• 2 lemons, juiced

• 6 oz. cream cheese

• 4 oz. caster sugar

Method

1. Melt butter.

2. Add crumbs.

3. Line a 7-inch shallow dish and sides too.

4. Dissolve jelly in water and squeeze lemons.

5. Cream cheese and sugar together until light and beat in jelly and lemon juice.

6. Whisk evaporated milk as stiff as possible and fold into cheese mixture.

7. Pour into crumb base and chill.

8. Decorate and serve.

Courtesy of member Alison Mackie, House of Lancaster Cookery Book, 1986

Harvard Brownies

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Ingredients

• 1 stick + 2 Tbsp. butter or margarine

• 3/4 c. flour

• 2 eggs

• 1 c. sugar

• 6 Tbsp. unsweetened cocoa powder

Method

1. Melt margarine or butter.

2. Stir in sugar and cocoa powder.

3. Stir in flour.

4. Add eggs and mix well.

5. Scoop into greased 8x8 inch dish and bake at 350 F for 15 minutes.

6. Remove from oven when center has just set.

Courtesy of member Candy Lee Metz Beal, House of Lancaster Cookery Book, 1986

Lemon Freeze

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Ingredients

• 2 oz. crushed corn flakes

• 1/4 pt. cream

• 2 oz. caster sugar

• 2 lemons, juiced and finely grated rind

• 2 oz. melted margarine

• 2 eggs

• 1 oz. caster sugar

• 1 small tin condensed milk

Method

1. Line a loaf tin with foil.

2. Cover base with 1/2 corn flake mixture.

3. Separate eggs.

4. Add cream to egg yolks.

5. Add condensed milk and rind of lemon.

6. Add juice and stir gently.

7. Whisk egg whites.

8. Fold into mixture.

9. Pile into tin on top of com flakes.

10. Scatter the remaining half of corn flakes on top.

11. Freeze.

12. To serve lift out of tin with foil.

13. Remove foil and serve.

Courtesy of member Rae McClelland, House of Lancaster Cookery Book, 1986

Orange Sorbet

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Ingredients

• 6 oz. sugar

• 2 egg whites

• 3/4 pt. water

• 6 1/4 fl. oz. can frozen orange juice, thawed

Method

1. Dissolve sugar in water; bring to boil and boil, uncovered, for 10 minutes.

2. Pour orange juice onto syrup. Leave to get cold, then pour into 1 pint ice cube tray and freeze to mushy consistency.

3. Whisk egg whites until thick and foamy, but not dry.

4. Fold into orange mixture and return to freezer until firm.

5. Serve spooned into glasses.

Courtesy of member Alison Mackie, House of Lancaster Cookery Book, 1986

Special Souffle

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Ingredients

• 1 oz. confectioners’ sugar

• 3 eggs

• 1 oz. butter

• Flavoring (vanilla, orange, lemon, kirsch, Grand Marnier, etc.)

• 1 oz. flour

• 1/4 pt. milk

Method

1. Melt the butter.

2. Add the flour and stir well until the mixture bubbles.

3. Add milk until the mixture boils and continue for 3 minutes.

4. Remove from heat, then add the sugar and desired flavorings, then beat well.

5. Separate the yolks of the eggs.

6. Fold in yolks, 1 at a time.

7. Whisk egg whites.

8. Fold in whisked egg whites.

9. Bake at 350 F for 45 to 50 minutes.

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

Sherry Whips

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Ingredients

• 1 to 2 oz. dry sherry

• 2 egg whites

• Juice of 1/2 lemon

• 2 Tbsp. superfine sugar

• 2/3 c. evaporated milk

• Chocolate, grated

Method

1. Put the sherry into a bowl with the lemon juice and evaporated milk and whip until frothy and thickening.

2. Beat the egg whites until stiff.

3. Add the sugar and beat until smooth.

4. Fold this lightly into the cream and wine mixture making sure it is all blended.

5. Divide into dessert dishes.

6. Leave it until the next day in the refrigerator.

7. When ready to serve, there will be a clear golden liquid at the bottom and the top will be delicate mousse.

8. Garnish with grated chocolate if desired.

Notes

• This is a modern version of a very old recipe for Syllabub.

Courtesy of member Elizabeth Ann Moser, House of Lancaster Cookery Book, 1986

Summer Fool Dessert

For a printable version of this recipe, click here.

Serves 6.

Ingredients

• 2 c. whipping cream

• 4 c. thinly sliced, peeled peaches

• 2 Tbsp. sugar

• 4 c. thinly sliced strawberries

• 1 sponge cake (8 inches round, 2 inches high)

• Additional whipped cream for garnish

• 1 c. currant jelly, whipped thin for spreading

Method

1. Whip cream and sweeten it with sugar.

2. Slice sponge cake into 4 layers, 1/2 inch thick. Place 1 slice in bottom of glass bowl.

3. Spread with 1/4 whipped currant jelly.

4. Arrange layer of peaches on top of jelly.

5. Follow with a layer of strawberries and layer of whipped cream.

6. Continue layering until all ingredients have been included.

7. End with fruit.

8. Decorate the top with additional whipped cream.

Courtesy of Carl Anderson's Chatam, Los Angeles, House of Lancaster Cookery Book, 1986

Syllabub

For a printable version of this recipe, click here.

Ingredients

• 4 oz. confectioners’ sugar

• 1/4 pt. vin rose or white Chablis

• 1 lemon (juice only)

• 1/2 pt. whipping cream

Method

1. Put all ingredients together in a glass bowl and whisk until thick and the cream leaves curly lines.

2. Chill for at least 5 hours.

Courtesy of member Laurna Baines, House of Lancaster Cookery Book, 1986

Lorna's Chocolate Mousse

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Ingredients

• 3 eggs, separated

• 1/2 tsp. vanilla essence or brandy

• 3 oz. plain chocolate

• 2 tsp. hot water

• 2 oz. confectioners’ sugar

• 1 small can evaporated milk

• 1/2 oz. gelatin

Method

1. Place yolks and sugar in a bowl and whisk.

2. Melt chocolate in basin over hot water.

3. Pour egg mixture into chocolate and cook for 2 to 3 minutes.

4. Dissolve gelatin in two tablespoons of hot water and pour onto chocolate mixture.

5. Add vanilla, then remove from heat.

6. Whisk evaporated milk and fold into the chocolate mixture.

7. Whisk the egg whites and fold in carefully into the chocolate mixture.

Courtesy of member Lorna Baines, House of Lancaster Cookery Book, 1986

Mandarin Delight

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Ingredients

• 1 oz. butter

• 2 eggs

• 1 pt. milk

• 1 small mandarin orangs

• 2 oz. rice

• 3 oz. castor sugar

• Little extra castor sugar

• Small piece angelica to decorate

Method

1. Melt butter in pan; add milk and rice. Boil gently until mixture is creamy and thick.

2. Add 1 ounce sugar and after cooling mixture slightly, add egg yolks.

3. Cover base of greased ovenproof dish with the mandarin oranges, keeping few for decoration.

4. Pour rice mixture over fruit.

5. Whisk egg whites until stiff, gradually beat in half the sugar and fold in remainder.

6. Pile meringue on top of rice; sprinkle with a little castor sugar and brown slightly in very moderate oven at 325 F. - Gas Mark 3, for 20 minutes.

7. Decorate with orange segments and angelica. Serve hot.

Courtesy of Mrs. M. Brown, High Wycombe, Bucks, England, House of Lancaster Cookery Book, 1986

Lemon Cheese

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Ingredients

• 1/4 lb. butter

• Juice and pulp of 1 lemon

• 1 c. sugar

• Grated rind of 1 lemon

• 2 eggs

• 1 pkg. lemon jello

• 1 c. water

Method

1. Put the butter, sugar, lemon rind and juice, water, and jello crystals in top of a double boiler.

2. Fill bottom of double boiler with boiling water and place the top inside.

3. Stir well until mixture is all melted.

4. Stir in the well beaten eggs and stir occasionally, until mixture comes to a boil.

5. Leave in pan until cooled then pour into jars.

6. Cap tightly.

Courtesy of Connie Platt, House of Lancaster Cookery Book, 1986

Strawberries Romanoff

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Ingredients

• 3 pt. fresh strawberries

• 1/2 c. kirsch

• 1 pt. vanilla ice cream

• 3 /4 c. sugar

• 2 Tbsp. curacao

• 1/2 c. heavy cream, whipped

Method

1. Crush 1-pint berries; add kirsch and 1/4 cup sugar.

2. Cover and chill 24 hour

3. Just before serving (40 minutes approximately), combine 1/2 cup sugar, remaining berries, and crushed mixture; mix well.

4. Cover; chill for 30 minutes.

5. Soften ice cream with curacao, fold in ice cream.

6. Serve berries topped with ice cream mixture.

Courtesy of Celia Esmond, House of Lancaster Cookery Book, 1986

Grapefruit & Melon Refresher

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Ingredients

• 1 small ripe melon

• 2 Tbsp. lime juice

• 1 grapefruit, peeled and segmented

• 2 oz. sugar

Method

1. Halve melon and remove seeds.

2. Peel the melon halves; cut flesh into cubes and place in rigid container with grapefruit segments, lime juice, and sugar.

3. Leave to stand 1 hour in refrigerator.

4. Serve in wine glasses.

Courtesy of Alison Mackie, House of Lancaster Cookery Book, 1986

Peaches Escoffier

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Ingredients

• 1 (1 lb. 13 oz.) can peach halves

• 2 Tbsp. dry sherry

• 4 Tbsp. raspberry jam

• Flaked toasted almonds

Method

1. Drain juice from peaches; place in an ovenproof dish.

2. Warm raspberry jam with sherry over a gentle heat. Pour over peaches.

3. Cover and bake at 325 F / Gas Mark 2 for 30 minutes.

4. Sprinkle with almonds and serve.

Variations

• Pears Abricotine: Make as before using canned pears and apricot jam.

• With apricots: Apricots, canned, may be used instead of peaches. Use sweet sherry.

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

Bubble & Squeak

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Ingredients

• 3 c. cooked, chopped cabbage

• 3 Tbsp. bacon grease

• 2 c. mashed potatoes

• Salt and pepper to taste

• 1/4 c. finely chopped onions

Method

1. Heat bacon grease in heavy skillet over medium heat.

2. Add cabbage, potatoes, and onions.

3. Fry until heated through and slightly browned, stirring occasionally.

4. Season to taste.

Courtesy of Emily Staszak, House of Lancaster Cookery Book, 1986

Scottish Clapshot

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Ingredients

• 1/2 lb. turnips

• 1 1/4 lb. potatoes

• 1 oz. butter

• Milk to mix

• Salt to taste

• Pepper to taste

Method

1. Peel and dice the potatoes and turnips.

2. Boil together until soft.

3. Drain and return to heat to steam gently, then mash with remaining ingredients.

4. Serve hot, especially good with lamb.

Courtesy of James Gailey, House of Lancaster Cookery Book, 1986