Grandma’s English Recipes

1/2 (17.5 ounce) package frozen puff pastry, thawed
1 tablespoon lard
1/2 pound cubed beef
1/4 pound carrots, diced
1/4 pound turnips, diced
1/2 pound peeled and cubed potatoes
1/4 pound onions, diced
1 cup water
1 cup bitter ale
1 tablespoon cornstarch
1/4 cup cold water
salt and pepper to taste

3/4 cup sugar
2 tablespoons flour
2 eggs, beaten
1/4 teaspoon vanilla
1 cup sour cream
2 cups rhubarb, finely cut

Shortcrust Pastry
6 slices lean bacon
2 large potatoes, finely sliced
3 to 4 large eggs
salt & pepper to taste
milk

2 lbs cooking apples, peeled,cored and sliced
1/2 teaspoon ground cinnamon
1 lemon, zest and juice only
3 tablespoons light brown sugar
3 ounces unsalted butter, melted 8 thin slices brown bread, crusts removed

8 ounces plain flour
1 pinch salt
2 teaspoons icing sugar
1 ounce cornflour
4 ounces lard 2 ounces margarine,
mixed with the lard 1 egg yolk 2 tablespoons cold water

1 lb fruit, any type
3 to 4 ounces granulated sugar, depending on the sharpness or tartness of the fruit
6 ounces plain flour
3 ounces unsalted butter
2 ounces caster sugar
1 Preheat oven to 375°F. 2 Prepare fruit according to type. 3 Place the fruit in a 1-quart oven-proof dish in layers with granulated sugar. 4 Sift flour […]

Apple Filling
3 large cooking apples
1 tablespoon water
3 cloves or 1 teaspoon allspice
Crumble

1 cup brown sugar
1 cup sour milk
3 cups flour
3/4 cup molasses
3/4 cup shortening, melted
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon salt.

6 oz shortcrust pastry
8 oz golden syrup
finely grated rind and juice of 1 lemon
3 oz fresh breadcrumbs
beaten egg, to glaze

6oz shortcrust pastry
(could use Pepperidge farm sheets or pie crusts)
2 tbsp raspberry jam
2oz margarine
2oz caster sugar
1 egg
1oz self-raising flour
2oz ground almonds
1 tbsp milk
Few drops of almond essence
To decorate: flaked almonds