Grandma’s English Recipes

1 (1 lb) challah, sliced 12-inch thick (1 loaf)
3/4 cup strawberry jam, plus (or preserves)
3 tablespoons strawberry jam (or preserves)
4 large eggs
1/2 cup sugar
2 1/2 cups whole milk or half-and-half, plus
1 tablespoon whole milk or half-and-half
1 teaspoon vanilla
6 tablespoons unsalted butter, melted
3/4 cup powdered sugar

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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

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1 cups stale but not dry breadcrumbs
1 quart scalded milk
3 eggs
1/2 cup sugar
Currant jelly or plum jam
2 tablespoons sugar for meringue

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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

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1 Cup sifted cake flour
1/4 teaspoon salt
5 eggs
1 cup honey
1 tablespoon lemon juice
1 cup of your favourite jam

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