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Christmas Cake
Christmas cake is best made early in the year. This allows the maximum amount of time for the flavours to mature, as well as allowing the regular sousing with brandy, whisky, whiskey, or bourbon to deepen the flavours. Preheat oven to 325f / 160c 10oz butter 10oz brown sugar 1 tablespoon black treacle or molasses…
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Christmas Pudding
This is a 1968 recipe, based off many older recipes. I retrieved it from “Marguerite Pattens Every Day Cookbook“, which you can buy from Amazon.com second hand. See * substitutions below. 1lb raisins* 12oz sultanas* 12oz currants* 4oz chopped candied peel* 2oz blanched almonds* 2oz flour 3.5 tsp spices (cinnamon, nutmeg, cloves, etc) 8oz sugar…
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Microwave Lemon Curd
Lemon curd is delicious, and you need to make some now! 1 cup granulated sugar 3 eggs (yolks and whites) 1 cup fresh lemon juice (about 4-5 lemons) zest of 3 lemons 1/2 cup unsalted butter, melted In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in…
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Instant hot chocolate
Hot chocolate comes in two varieties: the ones worth drinking, and the ones that you can afford. With 4 simple ingredients you most likely already have in your pantry, you can make your own! 3 cups dried non-fat milk powder 2/3 cup sugar 2/3 cup baking cocoa 1/2 tsp salt Shake ingredients thoroughly to completely…
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Clotted Cream
Scones without clotted cream just aren’t the full shilling. That’s a fact. Unless you are in the British Commonwealth, however, getting your hands on clotted cream is somewhat of a challenge. Finding clotted cream at a reasonable price is even more so. HOW TO MAKE CLOTTED CREAM Just before you go to bed one night,…
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Treacle Scones
Now that you have made some delicious treacle – you have made some treacle, right? – it’s time to make something delicious with it. Scones. British scones are different from American scones. They are dryer than American scones, due to the way they are presented: British scones make up for the lack of fat in…
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Brown Sauce
If you’ve ever visited the UK you will have seen – and probably eaten – brown sauce, AKA HP Sauce, and enjoyed the sweet, tangy, fruity goodness. If you see it on the shelves in the US your eyes have probably bled at the price. Well, here you go: home made brown sauce. Unlike the…
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Mustard
I find American mustard very frustrating. Even the stuff called “hot mustard” has barely any perceptible heat. As usual, I have turned to my culinary patron saint, Alton Brown, for the base recipe and adapted it to allow me to dial in the right level of sinus scorching! 1/4 cup dry mustard powder 2 teaspoons…
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Reduced Sugar Cherry Jam
I am loving the results I get with Pomona’s Pectin. The jam tastes like fruit gently stewed in honey. Wonderful. 4 cups, mashed or chopped, pitted cherries 1/4 cup lemon or lime juice 4 tsp calcium water Place these ingredients in a large saucepan and start to gently heat. 1 cup honey (or, if you…
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Seasonal vegan dessert or breakfast
OK, time to rock your socks with a seasonal, vegan, healthy (…. ish!) breakfast or dessert. It’s also dirt cheap! As I have some blackberries and blueberries left over from my recent U-Pick experience, I thought it was time to make something fun. So, black-and-blue-berry pancakes it is! PANCAKE BATTER 1 cup self-raising flour 1…