Grandma’s English Recipes

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.

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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

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1/2 cup milk
1/2 cup water
30g compressed yeast (fresh)
4 cups Bread flour or white flour
1 level teaspoon mixed spice (or more to taste)
1/2 teaspoon salt
60g butter
1/2 cup caster sugar or brown sugar (best flavour)
1 cup sultanas or currants
1 level teaspoon chopped mixed peel
1 egg
extra flour for kneading

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4 cups scalded milk
2/3 cup pearl or 1/3 cup minute tapioca
3 eggs
1/2 cup sugar
1 teaspoon salt
1 tablespoon butter

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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

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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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4 large potatoes
1 cup milk or sour cream
1/4 cup butter
salt and pepper to taste

Peel potatoes and cut into quarters. Place in a large saucepan with water to cover. Bring to a boil, lower heat, cook for about 25 to 30 minutes or until tender. Drain well. Place potatoes in mixing bowl of electric mixer and beat until smooth. Heat milk or cream in small saucepan and add to potatoes along with butter, salt and pepper. Beat until smooth and fluffy.

4 cups flour
1/4 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup cold shortening
6 tablespoons lemon juice
1 cup milk

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2 cups sifted flour
1 tablespoon sugar
1/2 teaspoon salt
4 teaspoons, baking powder
4 tablespoons cold shortening
1/2 tp 3/4 cup milk
1 egg, well beaten
melted butter, Sugar

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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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