1 lb of sliced White Bread (with crusts on)
5 oz Currants
5 oz Sultanas
4 oz Brown Sugar
3/4 teaspoon Mixed Spice
4 oz Suet (Not Veggie)
2 Medium Eggs
A little Milk
Break the bread into small pieces and soak in cold water for a least 1/2 hour; then strain and squeeze as dry as possible. Put into a basin and beat out the lumps with a fork. Add the dried fruit, suet, mixed spice and sugar and mix well. Add the egg and enough milk to enable the mixture to drop easily from a spoon.
Put into a greased tin. Bake in a warm oven (Gas 3, Electric 170)for about 1 hour. When done, turn out onto a cooling tray and dredge with sugar. Cut into about 12 portions.
Can be served warm with custard or cream but also delicious when served cold.
1 lb (600g) plain flour
5 oz (150g) salted butter
5 oz (150g) caster sugar
1 1/2 oz (40g) baking powder
10 oz (275g) sultanas
7 fl oz (200ml) each double cream and milk
1 egg, beaten with a little water
Preheat oven to 220c (200c fan) or Gas Mk.7.
Put the flour into a mixing bowl and rub in the butter to make crumbs. Add the sugar, baking powder and sultanas and mix well.
Add cream and milk and mix with wooden spoon until the mixture forms a dough. Lightly dust the work surface with flour and turn out dough onto it.
Flatten dough slightly, fold in half and press down. Fold the opposite way and repeat until you have a rough square. Flour the top and bottom of the dough, cover with a clean tea towel and leave to rest in a cool place for 15 mins.
Lightly flour the work surface and roll out the dough to a thickness of 1 1/4 ins (3cm) No thinner. Brush off any excess flour. With a sharp knife, roughly cut the dough into 12 2 1/2 x 2 1/2 ins squares.
Put on two baking sheets, well spaced out. Brush the top of scones with beaten egg. Leave for 2 mins, then brush again. Reduce oven heat to 200c (180c fan) Gas Mk.6. Put scones in straightaway and bake for around 20 mins until well risen and golden.
Tip - Scones need a blast of heat right at the start of baking - difficult if you have to open the oven door to put them in! Preheating the oven to a slightly higher temperature than needed counteracts the escape of hot air.
Traditionally serve for afternoon tea with Strawberry Jam and Clotted Cream
Sauce Topping
1 lb Minced Beef 3 Beaten Eggs
1 Eggcupfull of Water 3 Tablespoons Flour
1 Oxo Cube 3/4 Pint of Milk
1 Large Onion 12 oz Grated Cheddar Cheese
1 Green Pepper 4 oz Margarine
2 Aubergines
1 Large Tin of Tomatoes
2 Cloves of Garlic (Crushed)
Salt & Pepper
Slice one of the Aubergines and arrange them in the bottom of a dish.
Put a little oil in a pan and add minced beef, onion, pepper, garlic and salt & pepper. Cook for 10 minutes.
Next add the Oxo, tomatoes and water and cook for a further 10 minutes.
Whilst waiting, prepare the sauce - Melt the margarine in another pan and slowly add the flour. Mix well into a thick paste and then slowly add milk and stir until smooth. Now add the cheese, a little at a time. Remove from heat and add all 3 eggs.
Pour some of the mince over the aubergine, then add a second layer of aubergine slices and cover with rest of mince mixture.
Whilst still hot, cover with the top layer of cheese sauce.
Place in oven Gas mark 6 for 30 minutes or until the top is golden brown and firm to the touch.
4 or 5 lamb chump chops
3/4 lb braising steak
4 carrots
2 onions
4 lb potatoes
1 Oxo cube
Salt & Pepper
Cut meat into bite sized pieces and fry off until browned. Cut vegetables into chunks and add to meat. Add Oxo cube, salt and pepper to taste and cover with water.
Simmer for 2 1/2 hours with lid on and then 1 further hour with lid off.
Traditionally served with pickled red cabbage or beetroot.
1 oz butter,
1 1/2 tbsp flour
1 clove garlic
1 glass dry white wine
1 tsp mixed herbs
2 bay leaves
salt& black pepper
Melt butter in saucepan then add the flour and stir to a smooth paste. Add the salt, pepper and crushed garlic. Stir in the wine; add water to desired consistency while stirring. Add mixed herbs and bay leaves, simmer for 10-15 mins.
2 Cups of Red Lentils
3 large carrots
2 Onions
3 Potatoes
Stick of Celery
1 tin of Chopped Tomatoes
Packet of smoked bacon bits
Crushed chillies (to taste)
Salt & Pepper
Water
Fry bacon bits until browned. Add all finely chopped vegetables, tomatoes and lentils and enough water to cover. Add seasoning and bring to the boil. Then simmer for 1 1/2 - 2 hours with lid on.
8oz (225g) Self Raising Flour
3oz (85g) Streaky Bacon
3oz (85g) Cheddar Cheese or similar
1oz (28g) Butter
5 fl.oz (150ml) Milk
1 tbsp Tomato Ketchup
1/4 Tsp Salt
1 tbs Milk for coating
Dash of Worcestershire Sauce
This recipe originates from the Birmingham area. It's a true British recipe with traditional ingredients. It can form the centre piece of a full English breakfast or can be eaten cold as a savoury cake. Both are a real treat.
Sift the flour, grate the cheese and chop the butter into small pieces.
Fry the streaky bacon on medium heat until crispy. Cut the cooked bacon into small pieces and put to one side.
Put flour into a bowl, add the salt and butter. Using the tips of your fingers, mix the flour into the butter until all the butter lumps are blended in.
Mix the ketchup, milk and Worcestershire sauce in different bowl. Add the liquid mix, the bacon and most of the cheese to the flour mixture and mix well into a dough.
Flour a flat surface. Take the dough and roll it into a ball and cover with the flour. This will harden the dough and stop it sticking.
Roll it out to a 7in (18cm) circle. Brush the top with milk and spread the remaining cheese over the top.
Place in a pre-heated oven 200 C or Gas Mark 6 on a greased baking tray.
Remove after 30 minutes and cut into four portions to serve.
|