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STEAK AND KIDNEY PIE
12 oz pastry, short or flaky
1 lb stewing steak (skirt is best)
1/2 ox kidney (sheeps kidneys may be used around 3-4)
2 finely chopped onions
1 tsp Worcestershire sauce
1 Tbs port wine (optional)
2 Tbs butter
2 cups beef stock
1/2 cup flour
1 tsp salt
1/2 tsp pepper
Cut up the kidney to the size you want. Remove any fat and cube
the steak. In a heavy-bottomed saucepan melt the butter and saute
the onion and garlic 5 mins. In a large bowl mix flour salt, and
pepper Toss the steak and kidney in the flour, coating them
thoroughly. Add the meat to the onion and brown the meat over a
Add beef stock, wine, and Worcestershire sauce and bring to the
boil. Cover with lid, reduce heat and simmer 35-40 mins. Set
aside. Roll out pastry to fit pie dish. Tip meat into the pie
dish and cover with the pastry. Bake at 375 F shortcrust pastry,
425 F flaky 25-30 mins.
Toad in the Hole
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
freshly ground black pepper
1 pound small fresh pork sausage
To make the batter in a blender, combine the flour, eggs, milk,
salt and a few grindings of pepper in the blender jar, and blend
at high speed for 2 or 3 seconds. Turn off the machine, scrape
down the sides of the jar, and blend again for 40 seconds. (To
make the batter by hand, beat the eggs and salt with a whisk or a
rotary or electric beater until frothy. Slowly add the flour,
beating constantly. Then pour in the milk in a thin stream and
beat until the mixture is smooth and creamy.) Refrigerate the
batter for at least 1 hour.
Preheat the oven to 400 degrees. Place the sausages side by side
in a heavy 10- to 12-inch skillet, and prick them once or twice
with the tines of a fork. Sprinkle them with 2 tablespoons of
water, cover the pan tightly, and cook over low heat for 3 minutes.
Then remove the cover, increase the heat to moderate, and continue
to cook, turning the sausages frequently with tongs or a spatula,
until the water has completely evaporated and the sausages have
begun to brown in their own fat.
Arrange the sausages in a single layer in a baking tin or dish
about 6 by 10 inches and 2 inches deep, and moisten them with 2
tablespoons of their drippings. Keep them at least an inch apart.
Then pour the batter over them and bake in the middle of the oven
for 30 minutes, or until the pudding has risen over the top of the
pan and is crisp and brown. Serve at once.
3/4 lbs. ground lean pork
3/4 lbs. ground lean beef
1/2 cup boiling water
1/4 tsp. mace
1/4 tsp. sage
pinch of ground cloves
1-1/2 tsp. salt
1/4 tsp. pepper
1 small onion
1 clove garlic
3 medium potatoes
1 double crust pastry
In saucepan combine all ingredients except potatoes and pie crust.
Stir frequently over low heat while cooking until the pork loses
its pink color and the liquid is reduced to half its volume (about
3/4 hour). Meantime, boil, drain, peel and mash potatoes. Add to
meat mixture and cool. Don't add too much potato-- there should
be enough to hold the meat mixture together (Save leftover mashed
potato for potato cakes.), but there should be more meat than
potato. Taste the meat and potato mixture and add more salt and
pepper if necessary.
Line a 9" pie pan with pastry and fill with meat mixture. Cover
with pastry, seal and flute edges. Bake at 450 degrees for 10
minutes and then lower to 350 degrees for about 30 to 40 minutes.
Malvern Apple Pudding (for 6)
125g/4 oz butter
125g/4 oz sugar
2 beaten eggs
125g/4 oz plain or self-raising flour
A pinch of salt
2 smallish Russet apples (about 225g/8 oz, peeled and cored)
Grated rind of one lemon
50g/2 oz currents
2 to 3 tablespoons brandy
Cream butter and sugar. Add beaten eggs. Fold in flour and salt.
Peel, core and chop apples and mix with lemon rind, currants and
Grease a 1.1 litre/2 pint pudding basin. Put a small square of
greased, greaseproof paper to cover bottom of basin to help when
pudding is turned out. Put mixture in basin and cover with
greaseproof paper and foil, or tie a double layer of greaseproof
paper firmly in place with string.
Steam pudding for 1 1/2 to 2 hours. If you haven't a steamer,
stand basin on a trivet or upturned saucer in a saucepan with a
lid. Pour in boiling water to come halfway up sides of basin.
Cover pan and boil, replenishing with more boiling water if necessary.
Turn pudding out on to a warmed dish and serve it with custard or
brandy or sherry sauce.
1/2 c butter
1 c brown sugar
2 c prunes
1 c flour
1/8 t salt
1 t soda
1 T milk
Cook and mash prunes. Beat eggs. Melt butter. Mix eggs, butter and
brown sugar together. Stir in prunes. Sift flour with salt. Dissolve
soda in milk. Add flour and milk mixtures to prune mixture (I simply
stir this in by hand).
I bake this in a buttered ring mold covered with foil (it is a
steamed pudding). Set mold in pan of hot water and steam in oven
for 1 1/4 hours at 350 degrees.
5 T melted butter
1 1/2 c. confectioners sugar
1 c whipping cream
Beat egg till foamy. Add butter and beat. Add confectioners sugar
and blend. Beat in whipping cream. Refrigerate.
8 oz/225 g self raising flour, or plain flour + 2 teaspoons baking powder
4 oz/110 g suet
1/4 teaspoon salt
1/4 pint/150 ml water
For Spotted Dick, add 4 oz/110 g currants to the dough or to taste
For Jam Roly Poly, you will need 8 oz/225 g red jelly.
Pre heat an oven to 425F/220C./gas mark 7 Liberally grease a baking
tray, prefereably one with no lip.
Put flour (or flour and baking powder), suet, and salt in a mixing
bowl. (If making Spotted Dick, add the currents as well.) Pour
in the water and stir the ingredientstogether until they form a
Turn the dough out on a lightly floured surfaced. For Spotted
Dick, form into a rough cylinder about 8 inched long. For Jam
Roly-Poly, roll out to a rectangle about 8"x12" (20cmx30cm) and
spread the jam over the pastry to within about 1/2 inch of the
edge. Turn in the edges to fold in the jam and brush them with
water. Roll up the pastry from the shortest side and the wet edges
will seal it all together. Roll the whole thing onto a baking tray
if possible, rather than lifting it. Make sure the seam is
Bake for 40 minutes and golden brown. If it starts to brown eraly,
reduce the heat to 400F/200C/gas mark 6.
Slice and serve hot with plenty of custard.
6 oz self raising flour
1/2 tsp salt
3 oz shredded suet
4 oz currants
2 oz soft brown sugar
pinch of lemon zest
Sift flour and salt together, and stir in suet. Add currants,
brown sugar and lemon zest.
Add sufficient (ice cold) water (approx 6 Tblsp) to make a firm
dough and knead until smooth.
Roll out the dough on a lightly floured board to a rectangle about
10 x 8ins. Brush the edges with water and roll up, starting from
one short side. Press edges to seal.
Wrap loosely in aluminium foil to make an airtight parcel. Place
the parcel in a pan of rapidly boiling water, bring back to the
boil, cover and cook for 2 hours. Keep an eye on the water and add
more boiling water during cooking time as necessary.
Serve in slices, hot, with custard.
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