Recipes

Cold Mushroom Souffle 

8 oz Mushrooms
1/4 pint whipping or double cream
1/4 pint inexpensive dry white wine
1/2 pint milk
1/4 pint stock
3 separated eggs
salt and pepper to taste
1 1/2 oz butter
1 1/2 oz sifted flour
3 - 4 tablespoons cold water
1 oz hard cheese
Agar Agar powder (as per instructions) to make 'Aspic' with dessertspoon of vinegar, tablespoon sherry and roughly 1 pint stock

Make the Aspic and pour a little into a wetted soufflé mould when still 'syrupy'. Place Mushroom slices in decorative pattern and cover completely with Aspic. Retain the remaining Aspic. Chop remaining mushrooms finely and poach in stock and wine. Dissolve butter in a small pan and add flour, beating to make a paste. Add a small amount of mushroom/stock/wine mixture at a time, with a little milk, beating well as it bubbles up. Continue until all the mushroom mixture is combined. Add the cream and cheese. Beat again. Cool a little then add egg yolks. Beat. Add in remaining Aspic. Whip up egg whites stiffly, and gently fold in. Pour into soufflé mould, level off and refrigerate. Once set (4-6 hours or so) turn out and enjoy.

Royal Mincemeat

1 lb currants
1 lb chopped raisins
1 lb sultanas
1 1/2 lb suet
1 lb dark, soft, brown sugar (not demerara)
1 lb peeled, cored and then weighed apples, chopped
Grated rinds of 3 oranges and 2 lemons
1 teacup rum
1 teacup brandy
Strained juice of 1 orange and 1 lemon

Put all the ingredients in a roomy bowl, mix thoroughly and pack into sterilised jars. Store in a dry place. Can be revived if dry on opening with a splash of orange juice, rum and brandy.

Steamed Chocolate Pudding

4 oz butter
4 oz caster sugar
4 1/2 oz sifted self raising flour with 1 1/2 oz sweetened drinking chocolate powder
3 eggs
4 tablespoons milk

Cream the butter until it is very pale, beat in sugar and beat again thoroughly. Beat in flour/chocolate mixture alternately with eggs, adding flour first to avoid curdling. Finally, beat in milk. Turn into a thickly buttered pudding basin, secure with buttered papers and cover with kitchen foil. Tie securely. Steam for 2 1/2 to 3 hours. Untold and serve with chocolate sauce.


Hot Chocolate Sauce

5 oz chocolate chips
2 level tablespoons brown sugar
2 level tablespoons water
2 oz butter
1 teaspoon rum

Put sugar, chocolate and water in a small pan over low heat. Stir until smooth. Beat in butter in small flakes. Beat in rum. Mix thoroughly.


Vegemite and Tim Tam Souffle

4 egg whites
3 egg yolks
2 1/2 oz Tim Tams
1/2 tablespoon Vegemite
1 oz butter
1 oz flour
9 fl oz single cream
7 fl oz white wine

Make the roux by melting the butter, adding in the flour and beating until it comes together. Add the Vegemite. Add the wine in small additions until absorbed, add cream in same way. Heat o boiling then beat until smooth. Add in blitzed up Tim Tams. Remove from heat, keep beating until it cools down a little, add the yolks and beat again. Add separately stiffly whipped egg whites. Butter soufflé moulds and line with extra blitzed Tim Tams if required. Fill with mixture. Bake for ten minutes at 425F. Serve immediately.


Ravioli Pasta

8 oz flour
2 oz butter
Scant teaspoon Salt
1/2 teacup water

Rub salt into flour, with butter. Work in small amounts of water to form paste. Roll out on floured surface think, fill with chosen filling, top with more pasta and cut to shape.


Individual Cheese Soufflés

8 large tomatoes
1 1/2 oz flour
1 1/2 oz butter
7 1/2 oz milk
1 1/2/ oz cheese
Salt
4 stiffly whipped egg whites

Melt butter, add flour to make a roux. Add milk gradually and beat until combined. Heat to boiling/bubbling stirring all the time. Add cheese, season and beat until smooth. Beat in egg whites. Slice tops of tomatoes and scoop out inside. Fill with mixture and bake at 400F until risen and brown.


Cheese Balls

4 oz grated Parmesan or alternative
2 oz Gruyere or Emmental
1 stiffly whipped egg white
Salt and Pepper
Raw beaten egg
Fine breadcrumbs
Oil to fry

Mix the cheeses in a bowl, season and add whipped egg white. Work with a fork until combined. Roll paste into small balls, dredge in beaten egg and crumbs and fry until golden brown.


Deep Fried Cheese

Gruyere or Emmental Cheese
2 heaped tablespoons flour
1 separated egg
water
seasoning

Add egg yolk to flour in a bowl, with a little water, beat to a very thick paste. Gradually add more water and beat until batter consistency. Season. Dip cheese in batter and fry at 390F until golden brown.


Buche De Noel

1 standard Swiss Roll panel with chocolate
Buttercream
3 oz softened chocolate chips

Bake Swiss Roll and trim ready for rolling. Save trimmings for stumps. Add chocolate to buttercream. Spread inside roll with butter cream, roll up, add stumps and cover with more buttercream. Add bark design.


Our Family Trifle

24 Sponge Fingers
1 teacup Madeira wine
1/2lb jam
2 tablespoons shredded almonds
Sabayon Sauce - 4 eggs yolks, 4 half eggshells white wine, 1 1/2 heaped tablespoons caster sugar
Melted chocolate

To make the Sabayon - warm the wine in a double boiler. Whisk egg yolks and sugar together, pour quickly into the wine. Whisk as fast as you can until risen to a golden froth. Remove from heat.

To assemble the trifle - soak the sponge fingers in a large bowl with the wine, cover with jam, cover with Sabayon and leave until cold. Cover with chocolate and leave until cold. Decorate with piped cream.


Churchwarden

1 lemon
6 cloves
1 bottle red wine
1 pint weak tea

Stick cloves in lemon and bake in oven at Gas Mark 1/4 or 225F until light brown. Heat wine, dunk lemon in and add hot tea and sugar. When sugar is dissolved, raise heat to just below boiling and serve,


Glogg

1 pint brandy
1 pint red wine
5 oz sugar
6 cloves
one cinnamon stick
2 1/2 ox almonds
2 1/2 oz raisins

Warm all ingredients except wine in a pan, set alight when hot, stir until sugar is dissolved. Pour onto heated wine and serve.


Negus

1 bottle port
sugar and grated nutmeg to taste
grated rind of 1 lemon
strained juice of 2 lemons
1 pint boiling water

Warm port without boiling. Place sugar, lemon and spices in a jug, Add port. Add boiling water, stir for 30 minutes.


Cold Milk Punch

3 lemons
pinch of powdered cinnamon and grated nutmeg
5 oz caster sugar
5 fl oz boiled milk
2 1/2 fl oz brandy
15 fl oz rum
5 fl oz boiling water

Peel lemons and keep juice separate. Soak peel in rum for 24 hours, then add to a bowl with brandy, cinnamon, nutmeg and sugar. Stir to dissolve. Add boiling milk, which will curdle. Add boiling water. Cover with a cloth for 24 hours, Strain and bottle, keeping at least 2 weeks before serving.


Orangeade

4 oranges
1/4 lb sugar
soda water
ice

Remove [peel form orange very thinly, place in a jug with juice. Pour over 1/2 pint boiling water. Allow to cool. Strain and serve one part orangeade to 3 parts soda water. with crushed ice.


Egg Lemonade

Juice of one lemon
1 oz caster sugar
1 egg
1 tablespoon crushed ice

Separate egg, whip white. Add yolk to other ingredients and beat well/shake. Add whipped white. Pour into glass and add soda water.


Pussyfoot

Juice of 1/3 lemon, one lime and one orange
1 teaspoon icing sugar
1 egg yolk
cocktail cherries
soda water
1 teaspoon crushed ice

Place all ingredients except cherries in a shaker and shake vigourously. Strain to a glass, top with cherry.


Tarte Tatin

Sweet Short Pastry
caster sugar
1 oz butter
4 or 5 cooking apples

Line a Victoria Sponge tin with greaseproof paper buttered on both sides. Sprinkle thickly with sugar. Peel and slice apples thinly, arrange in the tin, overlapping. Cover with pastry circle, press down lightly. Bake at Gas Mark 4 or 350F until golden brown. Leave to cool in tin before inverting.


Vicchyssoise

2 lb trimmed leeks
2 lb peeled potatoes
Stock
1 - 1 1/2 pints milk
1/2 pint double cream
Seasoning
Chopped chives

Put sliced leeks and chopped potatoes into a pan, cover with stock. Simmer steadily until soft. Blend and return to pan, add milk, then cream. Season to taste and serve icy cold with chives.


Doughnuts

8 oz flour
1/2 teaspoon mixed spice
1 1/2 oz butter
3 oz caster sugar
2 rounded teaspoons baking powder
1 egg
a little milk
lard or substitute for frying
extra caster sugar
jam or chocolate for filling

Sift flour, baking powder and spice, rub in butter. Dredge in caster sugar until blended. Add beaten egg to well in centre, add a little milk. Work up to a dough with a knife, adding a little more milk if needed. Roll into 2 oz balls, make a hole in each and press in jam or chocolate. Work dough over and re-roll.Deep fry and roll in sugar while hot.


Flapjacks

3/4 lb flour
2 eggs
1/2 pint milk
1 rounded teaspoon cream of tartar
1 rounded dessertspoon caster sugar

Heat a griddle or heavy frying pan over a medium heat, dry. Add eggs and sugar to flour, mix, sprinkle cream of tartar over and fold in. Rest for three minutes, then drop spoonfuls of mixture onto the griddle. When bubbles break on top, flip over with a palette knife. Repeat for all.


Macaroons

15 oz icing sugar
5 oz ground almonds
2 egg whites
caster sugar
water

Sift icing sugar and almonds together, add unbeaten egg white gradually to centre and mix with a knife until a paste is formed. Roll into balls 1/2 oz each, flatten slightly and place on rice paper. Stand over a warm oven for 2 hours, brush tops with egg white and sprinkle with caster sugar. Bake at Gas Mark 4 or 350F for 11-12 minutes. Remove from baking sheet while hot.


Scotch Shortbread

4 1/2 oz caster sugar
8 oz unsalted butter
11 oz flour (self raising)

Pare butter in small flakes over the flour in a bowl. Rub in with fingers until fine granules. Mix in sugar and press down to form a dough. Turn onto lightly floured surface and knead gently until smooth. Press into a floured flan ring 8", bake at Gas Mark 4 or 350F for 15 minutes. Cool in a rack before serving.


Shortbread

1/2 lb flour
1/4 lb rice flour
1/2 lb soft butter
4 oz caster sugar

Work butter and sugar together with a small knife. Work flour in gradually. When a paste is achieved, press into a buttered and floured flan ring. Bake at Gas Mark 4 or 350F for 10 minutes, reduce temperature to Gas Mark 3 1/2 or 335F and continue to bake until golden. Allow to cool in tin, remove and slice.


Viennese Saucepan Cake

2 oz butter
2 tablespoons golden syrup
4 1/2 oz cooking chocolate
1/2 lb Petit Beurre biscuits or biscuit spread

Crumble biscuits finely and place remaining ingredients in a small pan and heat on low until dissolved. Add biscuits and beat to form a paste. Press into a oiled flan ring. Smooth with a but lemon and chill.


German Beer Cake

12 fl oz old ale
1 cup black treacle
2 1/2 oz butter
1 1/2 cups seeded raisins
13 1/2 oz flour
1 flat teaspoon salt
1 flat teaspoon ground cinnamon
3 flat teaspoons baking powder
1/4 flat teaspoon grated nutmeg
1/4 flat teaspoon powdered cloves
1/2 cup chopped walnuts

Place beer, treacle and butter in a medium sized bowl. Allow butte to melt slowly, then stir in raisins, remove form heat and allow to cool. Sift flour with baking powder, spices and salt. Blend into wet mixture. Add nuts and turn into a buttered and floured 8 1/2 tin. Bake at Gas Mark 4 or 350F for 50 minutes.


Almond Paste

1/2 lb ground almonds
1 lb sifted icing sugar
2 raw egg whites, unbeaten
1 tsp orange flower water
1 tsp rose water

Rub ground almonds through a sieve into a roomy bowl, sift in icing sugar and mix lightly with your fingers. Make a well in the centre, add one egg white only with flower waters and begin working up with a small knife. Bind to a paste, add more egg white sparingly if required only. When ready, knead on a surface dusted with icing sugar until perfectly smooth.


Mum's Trifle

1 Swiss roll filled with apricot jam
1 pint of confectioners custard
6 oz chocolate chips
4 oz sugar dissolved in 3oz water until clear and syrupy
1/2 pint whipping or double cream
20 chocolate leaves
Glacé cherries and Angelica to garnish
1/4 pint inexpensive 'plonk' eg Sauternes
Strained juice of an orange
3 oz extra sieved apricot jam

Slice the Swiss Roll and lay into a shallow dish, drip orange juice and wine over to moisten. Spread jam on top. Stor sugar syrup and melted chocolate chips, beat until smooth. Spread over mixture in dish. When cold, cover with custard. Pipe cream over the top. Stab chocolate leaves into the rim and decorate with glacé cherries and angelica.


Water Choux Paste

2 eggs
2 1/2 oz flour
2 oz butter
4 1/2 fl oz cold water

Cut the butter up roughly and place in a small pan with water. Bring to boiling point to allow butter to melt. Toss in flour, wait a moment until it seethes, remove from heat and beat. When thick break in first egg and whip until smooth again. Repeat with second egg. When very smooth, cover and leave to cool at room temperature. Pipe and bake as required, at Gas Mark 8 for between 12 and 27 minutes depending on size.


Gran's Rich Black Plum Cake (Christmas Cake)

8 oz sifted flour
1 flat teaspoon each of ground nutmeg, ginger, cloves and cinnamon
2 oz ground almonds
2 oz finely chopped walnuts or hazelnuts
4 oz chopped glace cherries
4 oz mixed peel
12 oz sultanas
12 oz currants
4 oz raisins
8 oz butter
8 oz soft brown sugar
Grated rind and juice of both an orange and a lemon
3 standard eggs
2 1/2 fl oz cooking brandy
1 1/2 fl oz Madeira or Marsala
2 fl oz port
1 oz golden syrup
1 oz black treacle
1 coffespoon of both orange flower and rose water

Cream butter until very pale and soft, add sugar and beat thoroughly. Mix all dry ingredients in a roomy bowl. Whip eggs with brandy, port, Madeira or Marsala, flower waters, fruit juices and rinds - mix thoroughly with warmed treacles. Add mixed dry ingredients to butter-cream by the handful with drips from fluid mixture and work up until all wet and dry are mixed together thoroughly. Beat and blend. Fill a prepared cake tin 7" and bake at Gas Mark 3, turning down to Gas Mark 2 1/2 after an hour - leave until skewer comes out clean.


Gingerbread

5 oz lard or Trex
5 tablespoons black treacle
7 oz sifted flour
2 rounded teaspoons powdered ginger
1 egg
2 1/2 oz soft brown sugar
2 tablespoons milk
1 rounded salt spoon bicarbonate of soda
Optional glacé ginger and for decoration

Place lard and treacle in a small pan over a low heat. Sift flour with ginger into a bowl. Beat egg and sugar in another. In a cup, mix soda with the milk. Pour melted lard and treacle into flour, add milk mix and egg mix, blend until smooth. Add 2 tablespoons chopped glacé ginger if required. Butter and flour a cake or loaf tin, add mixture. Bake at Gas Mark 4 or 350F for around 30 minutes. Allow to cool in tin.


Bramble and Elderflower Gin Jelly

2 lb 4 oz brambles
2 large cooking apples, roughly chopped (not peeled or cored)
1 lemon
18 fl oz water
Sugar
2 tablespoons Elderflower Gin (optional)

Wash the brambles carefully and put in large pan with the apples.Add lemon juice and chop skin/peel roughly and add this too with the water. Heat slowly and simmer for about 15 minutes until soft. Drip through a jelly bag for several hours or overnight, them weigh or measure the juice into a pan. Add same amount of sugar. Warm gently stirring until sugar is dissolved, then turn up and heat to a fast boil. Cook for 3-5 minutes and test for set. If required, re-boil and repeat set test until ready. Stir in Gin before pouring into sterilised jars.


Fondant

1 lb icing sugar
2 fl oz liquid glucose
1 egg white
any flavouring and colouring

Heat glucose in a bowl over boiling water. Sift sugar into a bowl, add egg white (unbeaten) into a well in the centre, add glucose and flavouring/colouring and work to a stiff paste. Turn onto a surface sifted with icing sugar and knead for a few minutes until smooth.


Canadian Raisin Pie

Sweet Shortcrust pastry
1 lb raisins
water to cover
Juice and grated rind of a lemon
1 rounded tablespoon brown sugar
1 generously rounded tablespoon potato flour

Place raisins, lemon juice, rind and sugar in a pan. Simmer gently until plumped up. Dissolve potato flou in a little water, and add paste to raisins. Stir like mad. Remove from heat and leave until cold. Line a pie dish with pastry, top with cooled raisins, and cover with pastry top. Dust with icing sugar and bake at Gas Mark 6 or 400F for approximately 30 minutes.


Portuguese Potato Soup

2 large potatoes
1 quart stock
salt and pepper to taste
1 very generous teaspoon juice from grated onion
2 rounded breakfast cups raw cabbage strips

Place rough cut potatoes into the stock and simmer gently together. Add onion juice when potatoes are soft and season. Toss in cabbage 3 minutes before serving, raising heat to fierce, noisy, bubbling boil. Serve immediately.


Lemon Souffle Cake

5 eggs
5 extra egg yolks
Juice of 3 large lemons
Zest of 1 1/2 lemons
Agar Agar as instructions
1/2 pint double cream
7 oz icing sugar

Dissolve and heat Agar in lemon juice, whip eggs, yolks and sugar together until thick, white and firm. Add Agar lemon syrup and grated rind. Pour on cream and continue to whip until combined. Layer with sponge as required and decorate with cream and candied lemon.


Cheese a la Zizi

2 eggs plus 4 extra egg yolks
1/2 pint milk
1 scant level teaspoon salt
1/2 eggspoon pepper
1/2 eggspoon mixed spice
7 fl oz single cream
1/2 gill water
Agar Agar as instructions
4 oz cheese

Whip all egg yolks with milk and seasonings and Agar Agar over hot water until thickens. Whip egg whites stiffly. Add cheese to custard, stir in cream and egg whites. Set in mould.


Planters Rum Punch

1 bottle Rum
1/4 bottle Falernum or sugar syrup with lemon juice
4 fl oz orange juice
2 fl oz lime or lemon juice
1/2 skinned cucumber, sliced
1 whole skinned mango or 2 small peeled peaches
Skinless segments of one orange
1 small peeled, cored, sliced pineapple
6 drops Angostura Bitters
1 flat teaspoon grated Nutmeg

Mix all ingredients thoroughly and store as required


Hawaii - Bavarois d'Ananas

1/2 pint confectioners custard
13 1/2 oz tin crushed pineapple in syrup
1/4 pint double cream
Agar Agar as per instructions

Blend strained pineapple to a pulp, whip in cream and custard, heat as instructions with Agar and set in mould.


Black Cherry Cream

1lb tin cherries or 10 oz fresh and 6 fl oz juice
sugar to taste if fresh cherries used
Agar Agar as per instructions
10 fl oz whipping cream
1/4 pint sweet white wine or water
1 tablespoon kirsch

Mix and heat all the ingredients to dissolve the Agar and pour into a mould to set.


Escoffier's Super Christmas Pudding

1 lb fine, soft breadcrumbs
1/2 lb vegetarian suet
1/2 lb self raising flour
8 oz peeled, cored, chopped cooking apples
1/2 lb sultanas
1/2 lb rough chopped raisins
1/2 lb currants
2 oz mixed peel
4 oz dark brown sugar (not Demerara)
Strained juice of half an orange and lemon and rind of both
1 oz fine chopped crystallised ginger
2 eggs
2 oz flaked almonds
1/2 oz mixed spices
2 1/2 fl oz brandy
1 pint strong ale

Mix all dry ingredients together, mix in Apple. In a jug, mix in whipped eggs, brandy and citrus juices and rinds. Make a well in the centre of the dry mix, work in the fluids, add beer, working up gradually to a loose mix. Rest overnight to allow breadcrumbs to expand, mix should become firmer. If mix is not loose when blended, add a little more ale. Butter two 2lb pudding moulds. Steam for 10 hours. Then set aside until required, steam again for four hours.


Fannys Famous White Christmas Cake

7 oz sifted self raising flour
31/2 oz cornflour
9 1/2 oz floured, rough cut glacé cherries
8 oz rough cut glacé pineapple
7 1/2 oz unsalted butter
8 oz sifted icing sugar
4 eggs
4 oz mixed diced peel
8 oz sultanas
2 oz roughly chopped walnuts or hazelnuts
2 oz diced angelica
2 fl oz brandy
Grated rind and juice of an orange
1 teaspoon each of orange flower water and rose water

Sift the flour and cornflour together, set aside. In another bowl, mix the cherries, pineapple, peel, sultanas, nuts and angelica. In a third bowl, mix brandy, flower waters and orange juice. Add the eggs and whip thoroughly. Cream the butter until very soft. Gradually whip in the sugar and orange rind. With your hands, take a handful of flour and mixed fruits with a little liquid and beat up by hand. Keep adding until all mixed. Turn into prepared tin, sit in a base of brown papers and bake for one hour at Gas Mark 3, then turn down the heat to Gas Mark 2 1/2 for a further 20 minutes. Test with a skewer or listen for singing. If required bake for another 20 minutes at reduced heat of Gas Mark 2. Cover with almond paste when cold, ice with fondant.


Simple Aspic

1 1/2 pints stock
2 separated egg whites and shells
3/4oz powdered gelatine or Agar Agar
2 tablespoons wine vinegar
2 tablespoons cooking sherry
Peppercorns, herbs

Pare away inner skins from the egg shells and crush. Sling all the ingredients into a pan and stir over until gelling powder dissolves. Whisk wildly until a foam appears on top. Allow to boil without touching it, then turn heat to lowest setting. Leave for 10 minutes, and then a further 3 minutes off the heat. Pour mixture through muslin or a jelly bag, use liquid as required.


Pineapple Fritters

6 round slices of pineapple
1/2 pint confectioners custard
1 small glass kirsch or maraschino
Fritter batter
Frying fat
Vanilla sugar

Place pineapple slices on a plate, pour over kirsch and leave for 10 minutes, drain and cover with custard. Let this set well, dip slices in batter and fry until golden. Drain and dredge in sugar.

Fritter Batter

2 egg yolks
5 1/2 fl oz milk
1 tablespoon melted butter
1 tablespoon lemon juice or brandy
4 1/2 oz flour
1/2 teaspoon salt
2 stiffly beaten egg whites

Beat yolks until pale and fluffy. Add milk, butter and lemon juice or brandy and blend thoroughly. Sift in flour and salt. Stir until well blended. Fold in stuffy beaten egg whites and use as directed.


Baked Eggs with Cream and Spinach

Per portion
1 egg
1 tablespoon spinach purée or sieved spinach babyfood
Pepper
1 tablespoon top of the milk or single cream
Butter
A little grated hard cheese

Butter chosen container. Break egg in, cover with spinach, sprinkle with pepper and cheese. Add top of the milk or cream. Place container in about 1" water in a shallow pan over a low heat, simmering but not bubbling. Cover and allow to cook until the egg is set.


Chachouka 

1lb peeled, sliced, ripe tomatoes or equivalent tinned
1/2 lb thinly sliced, skinned Pimentoes or equivalent tinned
2 eggs
2 tablespoons milk or top of the milk
1 very finely milled or chopped basil leaf
2 oz butter (if using tinned vegetables omit one ounce)

Place fresh vegetables with 1 oz butter in a small pan and simmer gently over a low heat. When piping hot, pout into a shallow dish and keep warm in a low oven. Whip eggs and milk together, season with salt and pepper. Dissolve remaining butter in the pan and scramble the eggs. Arrange in a line down the centre of the vegetables, serve with toast or croûtons.


Baked Mushrooms in Cheese Sauce

7 large flat mushrooms
2 oz fat for cooking
3/4 pint plain white sauce or cream
2 oz grated hard cheese
2 oz raw grated shallot
extra 1/2 oz grated cheese
Salt and pepper

Dissolve fat in a thick pan over a low heat. Remove mushroom stalks and chop finely. Turn mushrooms in dissolved fat over brisk heat for a moment or two to impregnate each side. Place in a shallow heat resistant dish. Stir the cheese, chopped mushroom stalks, shallot and seasoning into the sauce. Pour over mushrooms, sprinkle over extra cheese. Bake at Gas Mark 4 or 350F for 15 minutes until bubbled and richly browned.


Genoese Sponge 

4 1/2oz sifted icing sugar
4 1/2oz sifted flour
4 1/2oz butter
4 eggs
1 egg spoon vanilla powder
1 pinch of salt

Place eggs, sugar, salt and vanilla in a roomy bowl over another bowl of boiling water. Whip until light, thick, pale and foamy. Remove from water bath and whip until blood temperature. Sift flour gradually over the mixture, stir in. Add melted and cooled butter, blend. Bake in prepared tin or two tins at Gas Mark 4 or 350F for 20-40 depending on size of tin.


Dobostorte 

2oz sifted icing sugar
2oz twice sifted flour
3 eggs

Separate eggs, whip whites stiffly and add icing sugar. Beat yolks lightly with a fork, add to mixture.
Blend and fold in flour. Prepare sponge tin or tins, and bake very thin layers for 10 minutes at Gas Mark 8 or 450F. When all layers are cool, stack in cake tin with greaseproof paper inbetween each. Pop base of cake tin on top, and weigh down with jars or tins of food overnight. Next day, layer up with chosen filling and top layer with caramel.

Chocolate Filling

4oz butter
4oz sifted icing sugar
4oz chocolate chips
2 egg yolks

Melt chocolate chips over a low heat, cream butter and add chocolate and sugar. Beat well. Add yolks and beat until fluffy.

Caramel Topping

6oz caster sugar

Place sugar in a small pan over a low heat, dissolve until turns golden brown. Pour fast over top lid of the cake and score slices before it hardens. Place on top of Dobostorte.


Egg Yolk Sponge - Fanny's Invention

3 1/2 oz caster sugar
3 1/2 oz sifted flour
4 egg yolks

Whip egg yolks alone very thoroughly and whip in sugar. Beat until pale and frothy. Fold in flour and turn into a prepared Victoria sponge tin. Bake at Gas Mark 4 or 350F for 20 minutes. Invert on a cooling rack.


Angel Cake

5oz caster sugar
5 egg whites
2oz sifted flour
2oz cornflour
1 level teaspoon Cream of Tartar
Pinch of salt

Whisk egg whites very stiffly, sprinkle cream of tartar on top. Draw egg whites to one side of bowl and add sugar and salt into hollow. Blend with gentle turning and folding movements. Repeat this with flour. Turn into a dry 5 1/2" sliding base cake tin and bake at Gas Mark 3 or 325F for 45 minutes.


Special Close Textured Sponge

4 eggs
The same weight as the eggs of flour and cornflour (together), and in butter and in caster sugar
3 1/2 fl oz milk (or alternative flavouring)

Cream butter until pale, add sugar and cream again. Beat in 2 tablespoons of the flour mix and the first egg. Continue adding flour and eggs in stages. Add milk and beat once more. Divide between two prepared sandwich tins or one larger tin. Bake at Gas Mark 4 or 350F for 20-30 minutes.


Real Madeira Sponge

7 eggs
2 1/2 oz caster sugar
7 oz sifted flour, sifted three times

Separate eggs - whisk yolks until they are thick and foamy. Add sugar and whip again. Whip in flour gradually and cut in whisked egg whites, stiffly beaten, with a plastic spatula. 3/4 fill a buttered and floured cake tin and bake at Gas Mark 4 or 350F for 16 minutes. Cover with a dome of foil and return to oven for a total of 35 minutes. cool on a wire rack.

(I scaled this recipe down considerably - 2 1/2 oz of sugar is approximately 70g, so I used 3 eggs, 30g sugar and 3oz flour... So, for whatever the number of eggs, use x10g sugar and the same number of oz flour)


The Easiest Fatless Jam Sponge

2 eggs
1 egg yolk
2 1/2 oz icing sugar
2 oz flour (self raising of course)

Whip eggs, egg yolk and sugar together until thick and creamy. Fold in sifted flour and bake in a prepared cake tin for 30 minutes at Gas Mark 4 1/2 or 365F. Cool on a rack, split and spread with jam.

Sachertorte

5 oz Chocolate Chips
5 oz butter
5 oz icing sugar (sifted)
5 oz Self Raising Flour (sifted)
1 tablespoon water (or rum)
Apricot Glaze (warmed apricot jam with a little water)
6 eggs, separated

Soften chocolate chips in a small pan over a low heat with water or rum. Cream butter well, add 4 oz icing sugar, cream again and add egg yolks gradually. Whip in thick melted chocolate. Whisk egg whites very stiffly and add in remaining 1 oz icing sugar. Fold into mixture with small additions of flour. Turn into a 9" lined cake tin. Bake at Gas Mark 4 or 350F for 40 minutes. Cool on wore rack, and brush with apricot glaze. Ice with Chocolate icing.

Mrs Gretel Beers Chocolate Icing

4 oz Chocolate Chips
4 oz caster sugar
1 3/4 oz water
1 or two drops olive oil

Place sugar and water in a small pan over a moderate heat, allow to boil and simmer until syrup turns pale straw colour. Cool down to blood heat. Soften chocolate as before, stir in syrup and add olive oil. Stir constantly until thick, spread over cake.


Steamed Spinach Pudding

8 oz Spinach Purée - strained
1 oz butter
4 separated eggs
8 oz brown or white breadcrumbs
1 small carton soured cream
2 oz Parmesan or vegetarian alternative
Salt and pepper to season
Generous pinch nutmeg

Place the spinach in a bowl with the cheese and cream. Mix in the breadcrumbs, nutmeg, egg yolks and melted butter. Blend thoroughly together. Season. Fold in whipped egg whites. Turn into a well buttered soufflé dish or pudding basin, cover in oiled greaseproof paper and foil. Steam for 2 hours.


Austrian Nusspudding

7 oz fine soft white breadcrumbs
Cold water
4 oz butter
4 oz caster sugar
5 egg yolks
8 oz miles nuts - hazelnuts, walnuts or pistachios
5 stiffly whipped egg whites

Cover breadcrumbs with cold water and wring out in a clean dry cloth. Set aside. Cream butter, add sugar and cream again. Add one egg yolk at a time with a spoonful of breadcrumbs, beat and repeat until all are mixed in. Work in chosen nuts. With a spatula, cut and blend in whipped egg whites. Turn into a buttered soufflé mould and cover loosely with buttered greaseproof paper and a layer of foil. Steam for 3 hours. Serve with hot chocolate sauce.

Steamed Pudding

3 eggs
4 oz sifted flour
4 oz caster sugar
1 oz softened butter

Whip eggs and sugar together in a double bowl filled with boiling water. When thick and foamy fold in flour gradually. Do not beat. Fold in softened butter and turn into prepared pudding bowl or individual teacups. Steam for 2 1/2 hours for large pudding or 50-60 minutes for small ones.

Suet Crust

10 oz sifted flour
8 oz Vegetarian Suet
Cold water to bind to stiff paste

Mix dry ingredients in bowl and add cold water gradually, working paste up with a knife to form a consistency to roll. Use either Lemon Curd or 1/2 pint Maple Syrup mixed with 4 oz coconut as filing.

Cream Caramel

18 fl oz milk
3oz caster sugar
1/2 split vanilla pod
2 eggs and 4 extra yolks
Extra 3 oz caster sugar

Boil milk, add vanilla and 3 oz sugar, infuse for 20 minutes. Heat remaining sugar to make caramel, swirl in soufflé dish. Whip up eggs, add infused milk, sieve and pour over caramel. Cover with oiled paper and foil, steam for one hour.


Omelette Gargamelle

6 eggs
3oz butter
Salt and pepper
6 oz finely chopped mushrooms
1 finely chopped shallot
2 1/2 fl oz white wine
2 tablespoons single cream

Simmer mushrooms with wine and cream for 5 minutes, season and use half to fill the omelette and half to garnish and serve.


Cold Green Omelette

6 eggs
3 oz finely grated hard cheese
1 teacup sieved cooked spinach purée
Salt and pepper to season

Butter a soufflé dish thickly. Whip eggs and add remaining ingredients, turn into dish, cover and bake at Gas Mark 2 or 300F until set - approx 45 minutes. Leave in container until cold, turn out, slice and serve.


Stuffed Baked Apples

Core desired number of cooking apples - this is enough for 5 or 6
1/2 oz finely chopped glacé cherries
1/2 oz walnuts
2 generous tablespoons of golden syrup

Run meridian line around the apples with a sharp knife. Mix all the ingredients together and stuff into the cavities. Bake at Gas Mark 5 or 375F until tender. Remove skin and serve.


Spinach Soup

11/2 oz flour
11/2 oz butter
I generous oz hard cheese, grated
I generous pinch nutmeg
Salt and pepper to season
1 pint milk
6 oz cooked, sieved spinach

Dissolve butter in a large pan, add flour, stir until mixture forms a soft ball. Add milk and spinach, gradually, beating well in between. Season with nutmeg, salt and pepper and when all the liquid is absorbed, add the cheese. Serve it's cream, or thinned down with a little milk.


Potato Puffs/Beignets

2 oz butter
4 1/2 fl oz cold water
2 1/2 oz flour
2 eggs
sieved cooked potatoes
flaked almond, breadcrumbs
oil for frying

Place water and butter in a small pan, allow to melt over a low heat. Shoot in the flour and allow to foam, remove from heat and beat to a thick paste. Add eggs singly and beat again. Leave to cool at room temperature. Add to twice weight of potatoes. Make into small walnut sized balls - roll in almonds OR breadcrumbs OR leave as is. Fry in hot oil until golden brown.

Gnocchi

2 1/2 lb peeled potatoes
1 1/2 oz butter
2 egg yolks
5 oz flour
salt, pepper and nutmeg to season
4 oz cheese
butter

Steam the potatoes. drain and sieve. Work in the butter and yolks, then flour and seasoning. Weigh off 1/2 oz pieces, roll into little balls, flatten a little with a fork. Drop into a roomy pan of boiling salted water. Remove when risen to the surface. Layer in a shallow dish with sprinklings of grated cheese. Dot with butter and bake at Gar Mark 4 or 350F for 30 minutes

Duchess Potato

1lb peeled quartered potatoes
salt, pepper and nutmeg
2 small or 1 large egg yolk
1/2 oz butter

Steam potatoes until soft, drain, sieve and return to dry clean pan. Stir with a wooden spoon over a low heat until really dry. Beat in egg yolk(s), seasoning and softened butter.

Mrs Marshall's Potato Pudding

1 tablespoon flour
1 teaspoon baking powder
1 lb cooked, sieved potatoes
Grated rind and juice of a lemon
2 tablespoons golden syrup
1 egg
3 oz butter, melted

Add melted butter to potatoes, beat in eggs lemon rind and juice. Add syrup, flout and baking powder. Bake in a well buttered souffle mould at Gas Mark 5 or 375F for one hour. Serve with chocolate sauce.

4 dessertspoons golden syrup
1 dessertspoon chocolate powder
1-2 dessertspoons water

Mix all ingredients in a small pan and heat until dissolved.

Greek Chocolate Rolls

8 think sponge panels (swiss roll)
a little whipped cream
small bowl of softened chocolate chips
icing sugar

Cut greaseproof paper to match sponge panels, spread thickly with chocolate and allow to lose its gloss without becoming set. Spread each panel with cream and roll up. As soon as chocolate is dull, place roll on one edge, roll up and allow to cool, then peel papers off.

Vegetarian Haggis and Egg Plant Mould

3 aubergines
1 lb vegetarian haggis
2 eggs
salt, pepper and fresh thyme
2 medium tomatoes
1 small, raw, grated onion
oil to fry

Halve aubergines lengthwise, score surface and lay cut side down on heated frying pan lightly covered in oil. Fry gently until skins wrinkle. Scoop out flesh, mash with fork. Butter a souffle or charlotte mould and lay skins shiny side inside over base and sides. Mix haggis, onion, aubergine flesh and finely chopped tomatoes. Beat in eggs and thyme. Season. pack down in lined mould, cover with buttered papers and ltchen foil - steam for 1 hour. Serve with Tomato Coulis.

Tomato Coulis

1 lb ripe tomatoes
2 small heads thyme
2 small heads tarragon
3/4 oz chives
2 tablespoons olive oil
1 crushed peppercorn
1 flat eggspoon salt
4 tablespoons water

Rough chop tomatoes, place all ingredients except oil in a shallow pan over a low heat. Allow tomatoes to collapse, raise to a steady simmer. When tender, rub through a sieve, return to pan, add oil and simmer for 3 or 4 minutes. Chill and serve.

Pallas Athene Salad

2 outsize or 6 medium tomatoes
2 crisp green pimentos (peppers)
1 heaped teaspoon dried herbs
salt and pepper
5 fl oz soured cream
1 small carton cottage cheese

Slice pimentos and rough cut tomatoes, toss in a salad bowl. Add herbs and seasoning. Scatter pieces of cottage cheese on top and drop on spots of soured cream.

Russian Cheese Pudding

2 oz unsalted butter
2 tablespoons caster sugar
1 egg
8 oz cottage cheese
Juice of an orange
1 teaspoon orange flower water
1 oz candied peel

Cream butter, add sugar and beat again. Add egg and half cottage cheese, beat again. Fold in peel, orange juice and flower water, add remaining cheese. Turn into muslin lined cheese mould or alternative and leave overnight to drain thoroughly. Remove muslin and dust with icing sugar to serve.

Borscht 

1 large Beetroot, grated
1 large onion, grated
2 sticks celery, chopped
1 leek, chopped
2 large cabbage leaves, chopped
1 garlic clove, crushed
2 peppercorns
Pinch cayenne
1 tablespoon red wine vinegar
2 pints stock
3 oz butter
3 fl oz oil
1 tomato, chopped
Bouquet garni
Seasoning
Soured cream to serve

Cover Beetroot with vinegar. Heat butter and oil, fry onion, leek, celery and Beetroot covered for 8 minutes over low heat. Add remaining ingredients with seasonings. Boil, then reduce to simmer for 2 hours. Optional - strain and serve worth soured cream.

Lemon Souffléd Pancakes

6 pancakes
1 oz flour
1 oz butter
Juice and rind of a lemon
3 fl oz white wine and 7 fl oz water
2 egg yolks
4 stiffly whipped egg whites
2 oz caster sugar
Icing sugar

Melt the butter, stir in the flour and blend to a smooth paste. Add lemon juice and zest, beating well. Add caster sugar and fluids gradually, beating well. Remove from heat and add egg yolks. Fold in to whipped egg whites. Spoon large spoonful of mixture in centre of pancake, fold over in half and cover outside of pancake in mixture. Repeat for all pancakes. Bake at gas mark 7 1/2 or 435F for 8 minutes. Dust with icing sugar and serve.

Marmalade Soufflé 

12oz sieved marmalade
5 egg whites (I used Two Chick Egg whites)
Grapefruit Halves - around 4 or 6
Icing Sugar

Whisk the egg whites until very stiff, add the sieved marmalade and fill the hollowed out grapefruit shells. Place on a baking sheet and bake for 8 minutes at 425F until week risen. Dust with icing sugar and serve.

Lemon Soup

2 pints stock
2 oz rice
2 egg yolks
juice and rind of 1 1/2 lemons
Herbs
I leaf of lemon peel and orange peel

Prepare the stock with added herbs and leaves of peel. Add rice, simmer for 10 minutes, remove from heat and beat in egg yolks. Add grated lemon rind and juice and re-heat gently to thicken.

Apple Charlotte

Crustless bread
oil for frying
1/4 pint milk
1 egg
3lb cooking apples
sugar to taste

Beat egg and milk, dip fingers of bread in and fry gently in hot oil. Assemble fried slices around chosen mould and in base. Fill with sweetened apple puree and chill to set.

Garlic Bread

1 loaf
Garlic butter - 4oz butter mixed with 2/3 crushed cloves of garlic, parsley and seasoning

Slice bread almost to base, spread softened garlic butter on both sides of slices, press togetehr, wrap in foil and bake at Gas Mark 2/300F until piping hot.

Cheese Croissant Bake

3 eggs
1 egg yolk
1 1/2 pints milk
salt and pepper
1 oz soft breadcrumbs
3 oz grated hard cheese, parmesan style
6 stale croissants
a little butter

Whip eggs and yolk together and bring milk to hot but not boiling, pour onto eggs beating all the time. Season, fold in cheese and breadcrumbs and pour into buttered shallow oven dish. Sink croissants into mixture and bake uncovered at Gas Mark 3/325F for 7 minutes, reduce heat to Gas 3/325F and continue to bake until set.

Mock Doughnuts

1" thick rounds of crustless bread
2 tablespoons sherry
2 eggs
1/2 lb sifted icing sugar
1 heaped easpoon cinnamon
oil to fry

Sift sugar and cinnamon together. Beat eggs, add sherry. Heat oil to 380F, pass each round of bread in egg mixture and fry until puffed and golden brown. Dust with cinnamon sugar until thickly coated. Serve immediately.

Croque Monsieur

2 3/4" crustless slices of new bread
1" slice of Gruyere or Emmenthal Cheese
butter
French or English Mustard
Beaten egg
Soft breadcrumbs
oil to fry

Butter each side of bread liberally, place cheese in between slices. Divide in half, turn in beaten egg then in breadcrumbs and fry gently until golden brown. Serve piping hot.

Pitt-y Panna

Ingredients (for one person)
2 oz butter
2 fl oz oil
2 oz diced bread
2 oz cooked potato (I substituted squash)
1 egg yolk
Sprinkle paprika

Melt butter and oil in small pan, and fry croutons. Remove from pan and add potato/squash, cook gently and add croutons again to warm. Season with salt, pepper and paprika. Serve with egg yolk replaced in shell, tip out into warm mixture and mix.

Mushroom Soup

Ingredients
1/2 lb chopped mushrooms
2 oz chopped shallots
1 crushed clove garlic
1 1/2 oz butter
1 1/2 oz flour
1 1/2 pint stock
1/4 pint white wine
seasoning
1/4 pint single cream
1 1/2 fl oz olive or rapeseed oil

Heat oil and butter together, cook shallots gently for 3 minutes and add mushrooms and garlic. Cook gently until tender, add flour and work to a rough paste. Add wine gradually, stirring between each addition. Add heated stock gradually and stir until simmering, the simmer for 30 minutes. Season, add cream and serve.

Orange Meringue Pie

Ingredients
8 fl oz orange juice
Juice and rind of 1 lemon
1 oz butter
1 oz cornflour
2 separated egg yolks
4 fl oz water
Icing sugar
Meringue mix

Heat lemon and orange juice with grated rind over a low heat, when boiling pour over mixed cornflour and water paste, stir well and return to heat stirring fast as it thickens. Toss in butter and beat, remove from heat and beat in egg yolks and icing sugar to taste. Turn into a shallow heatproof dish.  Top with piped meringues and bake at Gas Mark 1 or 290F until pale biscuit colour.

Cold Ratatouille 

Ingredients
3 fl oz olive or rapeseed oil
1 large finely chopped onion
3 red peppers, diced
2 large tomatoes, skinned and chopped, seeds removed
4 courgettes, sliced
2 aubergines, diced
seasoning
1 garlic clove mixed with chopped parsley

Heat oil in a thick pan, and cook onion and peppers for 4 minutes, turning occasionally. Add courgettes and aubergines, cook for 5 or 6 minutes, then add tomatoes. Cook until soft. Season and add garlic and parsley, allow to cool and serve.

Pyramid Flan

Ingredients
1 1/2lb puff pastry
1 egg
Jam
1/4 pint double cream
1/4 pint confectioners custard

Roll out pastry and cut/score to make a galette, brush with beaten egg and bake at Gas Mark 6 or 400F until golden. Cool, then split centrally. Meanwhile, roll out remaining pastry and stamp out discs to make rings, brush again with beaten egg and bake. Spread galette base with custard, chosen jam then top with whipped cream. Replace galette top. Pile baked rings on top in pyramid shape and dust with icing sugar.

Fanny's Cheese Flower

Ingredients
1lb rough puff paste
1 raw beaten egg
1oz flour
2oz grated Parmesan (or alternative ) cheese
1 1/2oz butter
2 separated egg yolks
seasoning
7 1/2 fl oz cold milk
2 tablespoons whipped cream

Roll out, cut and bake flower shape pastry, brush with beaten egg and bake at Gas Mark 5 or 380F for 10 minutes and the reduce to Gas Mark 3 or 335F for 20 minutes. Cool. Put all remaining ingredients (except cream) in small pan and stir quickly and steadily over low heat until mixture boils and thickens. Off heat, mix in cream and pipe onto flower pastry base.

Meringue Mushroom Flan

Ingredients
French Langues du Chat
Sweet short paste flan case
1/2 pint confectioners custard
1/4 pint stiffly whipped double cream
2 1/2oz raw egg white
3oz and 1oz caster sugar
Cocoa Powder

Bake the flan case and cool. Arrange the Cats Tongues so they stand flat around the base. Blend custard and cream gently and fill the case. Refrigerate. Meanwhile, make meringue mushrooms by piping and drying out stem shapes and dome shapes. When ready, stick together with a little cream to make mushrooms. Pile them into the flan and dust with cocoa powder.

Poor Mans Waffles

Ingredients
Rough Puff pastry
Jam

Bake waffles shapes of pastry and matching squares not trellised. Sandwich with jam. Dust with icing sugar.

Potato Flan

Ingredients
1lb savoury short paste
1lb steamed, sliced potato
6 slices of Emmenthal Cheese
2oz grated raw onion
1 egg
2 1/2 fl oz single cream
Salt and pepper to season

Line out a 81/2 flan case with raw paste, cover with onion and add potato in layers. Season and pour over egg and cream mixed. Lay cheese slices on top and cover with lattice of pastry. Bake at Gas Mark 5 or 380F until its a pale biscuit colour.

16th Century Flan of Edible Flowers

Ingredients
Handful of mixed edible flowers
1 generous pinch of Mace
3/4 egg yolks
3/4 cooking apples
a walnut sized piece of unsalted butter
Batch of sweet short paste

Peel, slice and poach the apples in small amount of water. Simmer flowers until tender, strain and mix with cooked apples, butter, egg yolks and mace. Fill baked flan case.

Vegetarian Haggis and Egg Tartlet (adapted)

Ingredients (for one)
Circle of Vegetarian Haggis
Spinach
1 teaspoon cream
seasoning
Grated cheese
Savoury short paste

Press rolled paste into tartlet tins and bake. Spread cooked spinach on base, cover with gently fried vegetarian haggis and a poached egg. Sprinkle with cheese if required.

Little Savoury Boats

Ingredients (for one)
Savoury short paste
1 dessertspoon cream cheese
1 teaspoon chopped celery
Pepper to season
1 triangle of processed cheese
Single Cream
Pretzel or Twiglet

Line and bake boat shaped pastry case, mix celery and cream cheese, season and fill the case. Insert cheese triangle as a sail and Twiglet as a rudder.

Individual Savoury Butterflies

Ingredients (for one)
Savoury short paste
Heaped tablespoon cooked vegetable macedoine (carrot, potato, French bean and peas, mixed)
Rounded tablespoon of mayonnaise

Bake paste in chosen case, mix macedoine with mayonnaise (with optional food colouring) and pile into case. Divide two ovals of cooked pastry down the centre to make wings.

Tarte Du Jour

Ingredients
1 sweet short paste flan case
Tinned apricot cups (in winter) or fresh (in summer)
Chantilly cream
Confectioners Custard
Redcurrant Glaze

Half fill the baked case with custard, leveling it off carefully. Poach apricots if using fresh, and place upside down as close together as possible. Brush over with glaze, leave until cold and then pipe Chantilly Cream around the rim and between apricots if desired.

Poached Apricots

Stone the fruits, place skin side down in a shallow pan. Cover with Stock Sugar Syrup, add a vanilla pod and allow to poach over a low heat. Remove vanilla pod and store, drain apricots on a clean cloth and strain syrup to store in clean jars for future use.

Stock Sugar Syrup

Ingredients
2 1/2 pints water
4lb granulated sugar

Place ingredients in a thick pan over a low heat until sugar has dissolved without stirring or boiling. Raise to a rolling boil, reduce to simmer for 3 minutes. Chill, bottle and store.

Chantilly Cream

Ingredients
1/4 pint double cream
1 egg white (stiffly whipped)
Icing Sugar
Apricot or Peach Brandy (optional)

Whip cream until it hangs loosely from whisk, add icing sugar to taste teaspoon by teaspoon. Add liqueur if using then whip in egg white until blended.

Puff Pastry Pizza

Ingredients
12oz Rough Puff paste
2oz thinly sliced Emmenthal Cheese
Seasoning
Garlic oil
Tomato Puree
4 skinned tomatoes, rough cut
Optional - 1 skinned red pepper, rough cut

Roll out paste to a circle approximately 1/4" thick, place on a baking sheet and cover with cheese slices and season. Dot rough cut tomatoes over the surface and pipe a trellis of tomato paste. Cover surface with oil, season again and bake on teh middle shelf at Gas Mark 6 or 400F until the paste rim is a good golden brown.

Tarte aux Pommes

Ingredients
Standard batch of sweet short paste
5/6 peeled cooking apples
Caster sugar
Redcurrant Glaze
Confectioners Custard

Line out a 9" flan case with the paste and cover with a generous layer of custard. Cover with thin slices of overlapping apple, dust with caster sugar and bake on the centre shelf at Gas Mark 5 or 380F until the paste edges are lightly brown and the apples are strongly brown. Remove from oven and glaze immediately.


Madame Fleurette's Flan

Ingredients
Flan case of sweet paste - baked blind at Gas Mark 4 or 355F for 15 minutes with beans/rice then 12 minutes without until golden brown
Very best homemade Plum Jam - 6 plums, 100g Caster Sugar and a splash of water - boil, then simmer for 30 minutes until thick and reduced
Whipped Double Cream
Confectioners Custard
Grated Chocolate

Line the base of the cooked flan case with confectioners custard. Cover with at least double amount of Plum Jam. Pipe, or roughly fork, a generous layer of whipped cream and scatter chocolate on top.

Confectioners Custard

Ingredients
1/2 pint milk
Vanilla pod
3 egg yolks
1 oz flour
4 oz caster sugar

Whisk the yolks, flour and sugar together. Heat the milk with the vanilla pod in it, to just below boiling point, gently. Remove vanilla pod and pour over the whisked egg mixture. Stir thoroughly. Return to pan and heat gently stirring all the time, until it coats the back of a wooden spoon. It should be very thick and creamy.

Pissaladiere (Onion Flan)

Ingredients
1/4 batch of savoury paste
1 1/2 lb sliced onions
1 1/2 oz butter
1 1/2 oz oil
2 crushed garlic cloves

Line a flan tin with paste, prick bottom with a fork. Heat the butter and oil in a frying pan and add onions and garlic. Cook slowly until tender but not too brown. Level off in the flan base. Bake for about 30 minutes at Gas Mark 5 or 380F.

Savoury Short Paste

Ingredients
1 lb self raising flour
4 oz salted butter
4 oz Trex (Fanny uses Lard)
3oz grated Parmesan
1 flat teaspoon salt
1 level eggspoon milled black peppercorns
approximately 9 fl oz cold water

Sweet Short Paste

Ingredients
1 lb self raising flour
8 oz unsalted butter
4 oz caster sugar
2 standard egg yolks
optional flat teaspoon cinnamon
approximately 9 fl oz cold water

Same for savoury and sweet paste. Sift flour into a bowl or a cold surface, add all the ingredients except the water, into the centre. Take a small table knife in each hand and work up the central mixture with about a quarter of the water, until it forms a smooth paste. Draw in the flour from the edges, keep adding more water sparingly and drawing in more flour until it forms a thick, light, pastry paste. Cover and chill in the fridge until needed.

Creole Pears with Rice

Ingredients
1/2 lb pudding rice
Zest and juice of 1 orange
Caster sugar
8 hard pears
6 oz redcurrant jelly
Water or Sweet Wine

Peel the pears, leaving the stalks on, and add to a pan with the redcurrant jelly melted over and cover with water/wine. Bake in a low oven at Gas Mark Low or 200F overnight. In the morning, remove the pears and reduce the liquor to syrup.

Steam the rice, then add the zest, juice and sugar to taste (around 2 tablespoons). Stir over a low heat until thick, and press into a mould of choice. Serve chilled with the pears and cream if preferred.

Spanish Vegetable Soup - Gazpacho

Ingredients
2 large Spanish Onions, sliced
2 lb rough cut tomatoes
2 crushed garlic cloves
Pinch of Smoked Paprika
Cold Water
1 1/2 gills Sherry
2 dessertspoons wine vinegar
Salt, pepper and celery salt to season

Put the onions, tomatoes, garlic and paprika in a pan, cover with water, bring to the boil and simmer very gently for 2 hours. Sieve and retain the fluid - add sherry, vinegar and seasoning. Chill before serving with chopped cucumber, tomatoes, peppers and diced fried croutons of bread.

Swedish Apple Cake

Ingredients
3/4 pint apple puree
1 lb stale Madeira cake - crumbed
4 oz butter

Prepare a 6" loose bottom cake tin with buttered greaseproof paper. Melt the butter, add the cake crumbs and mix. Add half this mixture to the cake tin, press down firmly. Cover with the pureed apples, and then add the rest of the butter and crumb mixture. Smooth and press down gently, then bake at Gas Mark 5 or 375F for 20/25 minutes. Allow to cool, then remove from tin and serve.

Non-sink Cherry Cake

Ingredients
6 oz unsalted butter
8 oz caster sugar
Zest of 1 lemon
16 oz Self Raising Flour
4 Eggs
11 oz Glace Cherries

Line a 8" cake tin with buttered and floured greaseproof paper. Cream the butter with the lemon zest until pale. Add the sugar and whip again until creamy and loose. Add 1 tablespoon of flour and the first egg, whip again, then add 2 tablespoons of flour and the second egg, repeat. Add any remaining flour and whip until smooth and thick. Shake the fruit in flour in a sieve and fold into the mixture before turning into the prepared cake tin. Bake at Gas Mark 3 1/2 or 335F for 1 hour and 35 minutes.

Devil Sauce

Ingredients
3 or 4 Shallots, finely chopped
1 large Garlic clove, crushed
1 faggot of herbs
3/4 pint stock
Salt to season
1 level teaspoon black pepper
Worcestershire Sauce
1 teaspoon Curry paste
1 dessertspoon Tomato Puree
1 1/2 oz butter
1 1/2 oz flour

Simmer the herbs, garlic, shallots, pepper and stock in a pan for 20 minutes.. Remove herbs and return to original volume with more stock (it will have reduced). Melt butter in a different pan, add flour, stir to a smooth paste and add the liquid mixture gradually, beating well between each addition. After the first addition, add in the Curry Paste, Tomato Puree and Worcestershire Sauce. When all liquid is added, correct seasoning and sieve before serving.

Meringues

Ingredients
5 Egg whites
2 oz and 6 oz Caster Sugar

Whip the egg whites until they are stiff, add 2oz of sugar and whip again for 3 minutes with an electric whisk. Fold in the 6oz sugar with a spatula. Blog or pipe onto prepared baking sheets and dry out in a low oven Gas Mark 3/4 or 265F for around an hour - 1hr 20 minutes.

A Simple Souffle

Ingredients
4 Eggs
4 dessertspoons of Caster Sugar
Some stewed fruit of choice

Separate the eggs, and whip the whites until they are stiff enough to turn upside down. Add the egg yolks to the sugar and whip these too until they look like mayonnaise, then gently fold into the beaten egg whites. Butter the sides of a 6" souffle dish, add the stewed fruit if using and tip the mixture in and smooth it off the top. Bake in a preheated oven at Gas Mark 7 1/2 or 435F for 13 or 13 1/2 minutes and dust with icing sugar when done.

Mayonnaise

Ingredients
4 egg yolks
1 scant teaspoon salt
1 scant eggspoon white pepper
1 tablespoon wine vinegar
10 - 15 fl oz Olive oil

Beat yolks and seasoning in a bowl until thick, pale and fluffy. Add 5 fl oz of oil gradually, whisking all the time. When it is thick, add the wine vinegar and then another 5 fl oz oil, and whisk faster. A further 5 fl oz oil can be added for storage, or additional flavourings as required.

Perfect Featherweight Swiss Roll

Ingredients
4 oz Caster Sugar
3 Standard Eggs
2 1/2 oz Self Raising Flour
Jam or Butter Cream for filling

Line a 10" x 14" x 3/4" Swiss Roll Tin with greaseproof paper. Pop the sugar onto a heatproof dish and bake it in a pre-heated oven at Gas Mark 7 or 425F for 6 minutes until its piping hot. Meanwhile crack the eggs into a bowl. When the sugar is ready, 'shoot' it into the eggs and start whipping immediately (an electric beater would be best). Continue beating until its a pale yellow foam almost doubled in volume. Shake the flour in gently and fold it with a spatula until the flour disappears into the mixture.

Turn the mixture into the prepared tin, and push it gently into the corners. Bake for 8 or a maximum of 9 minutes. Turn the Swiss Roll onto a lightly floured surface on greaseproof paper , trim the edges lengthwise, spread with Jam or Butter Cream and roll firmly.

Voila.