10
Nov
Nov
Gooseberry Jam
6 lb slightly under-ripe Gooseberries, topped and tailed
2 pints of water
6 lb of sugar
1 tablespoon of butter
14
Oct
Oct
Strawberry Fool
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.
14
Oct
Oct
English Trifle
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
14
Oct
Oct
Rhubarb Pudding
4 tablespoonfuls Crisco
4 tablespoonfuls sugar
2 eggs
1 lemon
1/2 cupful flour
1 cupful stewed rhubarb
1/2 teaspoonful salt
14
Oct
Oct
English Fruit Crumble
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 into a bowl. 5 Rub butter into flour until mixture resembles fine breadcrumbs. 6 Stir in the caster sugar. 7 Sprinkle the crumble mixture thickly and evenly over the fruit. 8 Press down lightly with palm of hand then smooth the top with a knife. 9 Bake for 15 minutes. 10 Reduce the temperature to 350°F. 11 Cook for a further 45 minutes or until top is lightly brown. 12 Serve with fresh double cream, crème fraîche, or real custard.