Britain - British Cuisine
|British cuisine has a bad reputation in the
international culinary world. Many call it bland, simple, and
boring leaving no choice but to splash many dishes with the
popular bottled brown sauce. Although this can be true in many
cases, the simplicity that accompanies many foods can also
classify them as comforting. Root vegetables, seafood, beef,
liver, sausages, cheese, and bread play are large role
throughout native British cuisine.
2 Cups Heavy Cream
Pour cream into a shallow pan. Heat the
pan, gently, to about 82C (180F) and hold at this
temperature for approximately 1 hour. When the surface
cream has developed a thick, rich, yellow wrinkled
crust, Turn off the heat and allow the pans to cool
Once cold, skim the cream off and serve with scones,
fruit or fruit pies.
1/8 ounces Strong white flour
1/2 teaspoon Salt
1/2 teaspoon Sugar
3/8 cup Milk
2 1/8 teaspoons Dried yeast
1 pn Bicarb of Soda
Fat for frying Strong white flour is the type
bakers use for bread dough. High in gluten in makes a
good risen batter or dough. In England we have 'Crumpet
Rings' which are metal, about 3" in diameter. These are
placed into a fry pan and act as moulds while the
crumpet cooks. Crumpets can be anywhere between 2"and 5"
I lb of each: raisins, currants, golden raisins,
breadcrumbs, brown sugar
4oz each: Mixed peel, glace cherries chopped, almonds
1 each: Lemon - grate rind, orange - grate rind, carrot
- grated, apple - grated
1 tbs Flour
1 tsp mixed spice
10oz stout (bottle) or dark beer (Guiness is good)
OR 5 ozs each brandy & milk.
Directions: Mix dry ingredients first then mix with
lightly beaten eggs & liquid. Grease the bottom of a
bowl large enough to hold pudding and press mixture into
it. Place wax paper over the top and then foil over
that, crimping it around the edges to keep firm. Either
cook for 2 hours in pressure cooker with about 2 inches
water or put in pan with water on stove for 4 hours.
Keep checking water in pan to prevent burning. Store
well wrapped for as long as possible for better flavor.
Some people make them one year to eat the next. Donated
by sister Margaret Hawksley Serve with hot custard,
cream, or brandy sauce.
4 ounces plain flour
4 ounces suet
4 ounces raisins
water, to mix
Mix the flour, currants and grated suet (it should have
the general consistency of mouse droppings) very lightly
by hand. Moisten with a couple of tablespoons of cold
water, enough to give a dryish pastry texture. Stir to
bind the ingredients together. The mixture can be put
into a buttered basin and covered with first a layer of
foil, then a cloth (tied on with string), but the usual
way is to make a thick roll shape, and wrap it in
buttered greaseproof (waxed?) paper, and tie into a
Boil in a lot of water for two to three
hours on top of the stove, or all day if using a crock
To serve, slice it into 1" thick chunks
while still hot.
Some people serve it with egg custard,
but others consider serving spotted dick with moist
brown sugar and a large spoonful of salted butter a
must. Use both if you like.
8 oz Self-raising flour
1 pn Salt
4 oz Shredded suet
1 oz Sugar
8 oz Currants or raisins
150 ml Cold water
Stir together the flour, salt, sugar, suet and dried
fruit. Mix to a firm dough with water. Form into a
cylinder about 8 inches long, and put on a pudding cloth
that has been wrung out in boiling water and sprinkled
with flour. Roll the pudding in the cloth and tie the
ends tightly, but leave room for expansion. Put into a
pan of boiling water, cover, and boil for 2 hours,
adding more boiling water if necessary to prevent
boiling dry. Turn the pudding onto a hot dish and serve
1/2 lb of plain white flour
1 pint of full cream milk
1/4 teaspoon of salt
2 good tablespoons of
dripping from the beef ,2 eggs
Sift the salt and the flour into a large bowl or basin.
Make a well in the center and break the eggs into it.
Add a small amount of milk and stir in the flour. This
should be a gradual process bringing the flour down from
the sides and adding more milk as is nessesary.
You should end up with a stiff batter consistancy. Beat
this well for about 5 minutes adding the rest of the
milk. Cover and leave to stand for 30 minutes. Put the
dripping into a large Yorkshire pudding tin. Heat this
in the oven until the dripping is hot, as in smoking
hot. Quickly pour the batter in minding for hot splashes
of dripping and place in the top of the oven. 425 F. or
gas mark 7 until it is nicely browned on the top. Turn
down the heat to 375 F. or gas mark 5 and continue
cooking on the bottom of the oven for 10 - 15 mins.
Serve with a good onion gravy.