Grandma’s English Recipes

6 lb slightly under-ripe Gooseberries, topped and tailed
2 pints of water
6 lb of sugar
1 tablespoon of butter

6 cooking apples, large and regular in shape
3 tablespoons brown sugar
enough sultanas to fill the centres of the apples
shortcrust pastry

6 oz rich sweet shortcrust pastry
4 oz unsalted butter
8 tablespoons golden syrup
2 eggs, beaten
4 tablespoons double cream (or single cream if you prefer)
finely grated zest of 2 lemons

4 - 5 oz shortcrust pastry
2 large eggs
large pinch of ground nutmeg
1/2 pint milk
1 oz sugar
Roll out the pastry and line the flan tin.

8oz Rough Puff Pastry
1 Egg White, beaten
6fl.oz. Double Cream
2 teasp Caster Sugar
2-3 drops Vanilla Extract
12 teasp Strawberry Jam

1lb Strawberries
2 teasp Icing Sugar
1 sachet Gelatine
10fl.oz. Double Cream, whipped
1. Reserve a few strawberries for decoration and rub the remainder through a sieve with a wooden spoon into a mixing bowl. Add the icing sugar and mix well.

10-12 Ladyfingers
Strawberry Preserves
2 C. Fresh (or Frozen) Strawberries
1 Envelope Bird’s Dessert Custard mix (or instant pudding)
1/2 cup Cream Sherry
3 T. Sugar
2 1/2 cup Milk (whole or 2%)
1 cup. Heavy Cream
Slivered Almonds for garnish