1 cup packed brown sugar
1 egg
2 egg yolks
1 tablespoon all-purpose flour
1 1/2 cups milk
6 bananas, peeled and sliced
1 (16 ounce) package vanilla wafer cookies
2 egg whites
3 1/2 tablespoons white sugar
8oz plain/all purpose flour
4oz butter
2oz caster/superfine sugar
1 egg, separated
2oz flaked almonds, chopped
1/4 cup lukewarm water
3/4 cup milk
1 teaspoon sugar
two 1/4-ounce packages active dry yeast (5 teaspoons)
3 cups all-purpose flour
1 teaspoon salt
2 ounces cold lard (about 1/4 cup), cut into pieces
jam
clotted cream
1/2 cup ale such as Bass (pour beer slowly into measuring cup; do not measure foam)
3 tablespoons unsalted butter
Rounded 1/8 teaspoon salt
1/2 cup all-purpose flour
2 large eggs
1/2 cup crumbled Stilton cheese (from a 4-oz piece; rind discarded)
Special equipment: a pastry bag fitted with a plain 1/2-inch tip; parchment paper
1/2 cup unsalted butter, plus extra butter for greasing pan
2 tablespoons light corn syrup, plus extra for serving
1/2 cup superfine sugar
2 eggs, lightly beaten
1 1/2 cups self-rising flour
2 tablespoons milk
1 grated lemon rind
I have often seen friends make a perfectly good roast beef meal and then spoil it by opening a can of gravy or a pre packged gravy mix. The secret to a delicious gravy is simply using the pan drippings from the meat. That’s where all the flavor is and what gives real gravy its delicious, rich taste. So how does one go about making this delicious, rich gravy you ask? Simple. Once you have removed the roast from the pan scrape off all the bits of meat stuck to the pan. That’s where the flavor lives. Sediment is collected by heating the roasting tin on top of the oven with a splash of wine (this is known as deglazing). Spoon in some flour as a thickener and mix with the drippings, cooking it for a few minutes stirring the flour and drippings together all the time. Don’t let the flour burn in the pan. Now add your broth, water or milk, whatever your preference is, a little at a time. You can also use the water that you have cooked any vegetables in for a little extra added flavor. For an extra rich gravy, try adding a little cream. Some people like to add a knob of butter at this stage to give the gravy a smooth, glossy look. It’s up to you though. Keep stirring until the gravy starts to bubble and thicken. Try adding your favourite herbs to the gravy. A sprig of thyme, a few parsley stalks and a bay leaf can be thrown in before the stock is reduced. This is especially useful for adding extra flavour to shop-bought stock. Add salt and pepper to taste. Some like thick gravy, others prefer a bit thinner. If its too thick just add a little more of the broth or water. Should your gravy not turn out quite perfect and you end up with a few lumps you can always run the gravy through a colander or strainer and reheat. See, simple as can be. Throw away that canned gravy and serve your friends the real thing.
4 cups plain flour
1/2 tablespoon salt
2 teaspoons dried yeast
1/2 tablespoon sugar
1/2 pint warm water
1 1/2 cups lard
2 tablespoons crushed sugar cubes
1/4 tablespoon each nutmeg, cinnamon and allspice
1 tablespoon currants
1 tablespoon sultanas
(see measure conversions for more information)
3 cups sifted flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon grated nutmeg
1 teaspoon salt
1 cup suet
1 cup milk
1 cup golden syrup
1 cup raisins
8 oz Self-raising flour
4 oz Shredded suet
8 oz Currants or Raisins
150 ml Cold Water
1 oz Sugar
1 pinch salt
3 large baking potatoes
1/2 cup fresh Parmesan cheese
1/4 cup all-purpose flour
2 Tablespoons of dried chopped parsley
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons butter or margarine
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