Hello, darlings!
​
​If you failed to spot the queenly clue in the title of my recipe, then I must tell you that I recreated this splendidly simple, yet rather indulgent wartime dish purely for the delectation of Queen Elizabeth II! After all, it is Her Majesty’s most favourite afternoon teatime treat, or anytime treat as my research revealed.

And following the incredibly sad news of the one and only Forces’ Sweetheart who passed away at the grand ol’ age of 103 on the 18th June 2020, I hereby dedicate this recipe to the magnificent DAME VERA LYNN.

I dare say, that Her Majesty Queen Elizabeth II has been a fan of this scrumptious cake since her childhood; throughout the wartime years; and well into her monarchical era. Therefore, I deem my recreation of Irene Veal’s Chocolate Biscuit Cake rather fitting, which I gladly stumbled upon in Irene’s extraordinary contribution to the arena of wartime cookery – Recipes of the 1940’s.

​The illustrious Irene Veal wrote a short, yet a rather sweet introduction for Chocolate Biscuit Cake; beautifully curtailed, with just a handful of words that sums up and describes the relevance and duty of Her Majesty’s most favoured cake.   
 
This rather luxurious recipe must be reserved for high days and holidays during the war. Afterwards, it can perhaps become more general!

May I draw your attention to reserved for high days’– well, although this means “a religious festival”, in Miss Windsor’s book, Trooping the Colour is most definitely classed as a “high day” – I do hope you agree. 

​To recreate this wartime culinary marvel, it simply requires eggs, sugar, chocolate powder, butter, vanilla essence, and some plain yet delicately sweetened biscuits – the British staple of Rich Tea (will suffice!).

PHOTO CREDIT – CLICK HERE

Now I must divulge, Irene’s wartime version of the Queen’s favourite cake surprisingly resembles a chocolate type of Tiramisu – it’s jaw-dropping delicious, served with a scant drop of Baileys Irish Cream Liqueur. Nevertheless, next time I give it a bash, one shall reduce the number of eggs, which may assist the biscuits to remain a little crunchier. 

​​Darlings, unfortunately, the option to slather a luxurious layer of melted chocolate over your decadent creation fit for a Queen would’ve been quite a rarity during the British wartime years, especially from July 1942 when sweets and chocolate were rationed.

But hey ho, things are a trifle different during modern-day Great Britain, so one may slather on as much melted chocolate as you wish – after all, Trooping the Colour is indeed a high day!

​​Legend has it, well according to the Former Chef to The British Royal Family, Darren McGrady, who informed Today (.com) on April 4th 2017, “It’s her favourite cake that she eats until it’s gone!”……..If there is anything left when she has it at Buckingham Palace, it then goes to Windsor Castle so she can finish it there.” According to my resource, Chef McGrady often travelled by train from London to Windsor Castle balancing Her Majesty’s half-eaten Chocolate Biscuit Cake on his knee – bravo, Darren!

According to one’s thorough research, Queen Elizabeth’s darling grandchild – the Duke of Cambridge (Prince William) – is also rather partial to a slice or two of his grandmother’s treasured teatime treat. He developed a liking for it so much, that it was served as the groom’s cake at his wedding to Catherine Middleton.

​Darlings I do hope you enjoy whipping up Queen Elizabeth’s Wartime Chocolate Biscuit Cake – it’s so easy and so perfect for those chocoholics of the incredibly ardent and incurable kind!
 
Now Miss Windsor’s off to enjoy a sup or two of the Queen’s favourite tipple – gin and dubonnet.
 
GOD SAVE THE QUEEN (don’t forget to curtsey or bow)

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR 

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Queen Elizabeth’s Wartime Chocolate Biscuit Cake

Prep Time 30 minutes

Setting time 3 hours

Servings 8 delightful guests

Equipment

• 1 & 1/2 pint (30 US fl oz.) pudding basin
• Cling film

Ingredients

Cake

• 3 eggs
• A drop of vanilla essence
• 6 tablespoons of caster sugar
• 4 & 1/2 tablespoons of cocoa powder
• 150g (just under 3/4 cup) of butter
• Approx. 20 plain, but slightly sweetened biscuits (rich tea will do)

Chocolate Frosting

• 1 large bar of chocolate
• A dollop of butter

Garnish

• 1 plain, but slightly sweetened biscuit!

Instructions

• Beat together the eggs, sugar, and a drop of vanilla essence until pale and creamy.
• Stir in the chocolate powder and melted butter.
• Well grease your pudding basin and line with cling film (with a slight overhang) – a little tip I picked up from my culinary amour – Mrs Simkins!
• Pour into the basin a small amount of the mixture and scatter with broken biscuits. Repeat until all of the mixture and biscuits have been used up.
• Cover with a plate and refrigerate for 3 hours.
• Melt a large bar of chocolate in a saucepan over some simmering water and add a dollop of butter when melted. Stir well.
• Remove your creation gently from the basin – use a palette knife to loosen it from the sides and turnout onto a serving vessel fit for a Queen.
• Slather with melted chocolate and place a biscuit on the top before serving. Tidy up around the edges of the cake with a damp cloth. 
• Serve to your guests with a scant drop of Bailey's Irish Cream Liqueur. 

The post Queen Elizabeth’s Wartime Chocolate Biscuit Cake! appeared first on Miss Windsor's Delectables.

Hello, darlings!

Well, I say, thank you for popping by – it’s always a pleasure!

So, whilst you’re here I wish to titillate your taste buds with my little gratifying meaty balls of deliciousness (Oh, I say!).

I guarantee that my recipe created with quails’ eggs, butchers best sausage meat, spring onion, a smattering of parsley, plus a dash of whole grain and Dijon mustard, will satisfy all carnivore palates and will certainly give Fortnum & Mason a run for their money.

It is true, Fortum and Mason proclaimed that the Scotch Egg was invented in 1738 at their store in Piccadilly, London – Miss Windsor’s favourite! And so, according to Fortum and Mason, the Scotch Egg commenced its culinary journey during the Georgian period (1714 to 1837).

I dare say, according to Fortnum & Mason: this bundle of runny yolk, spiced outdoor-reared pork, and finger-friendly breadcrumb covering sits proudly as the original “portable pick-me-up” – a trifle confused?

Well, in short, it was originally invented for their affluent patrons who would travel by horse and coach to their country abodes. So, when in need of a quick “pick me up”, one would delve into their pocket and emerge with a Scotch Egg wrapped in a silk handkerchief.

Moving swiftly onto my spiffing collaboration with darling Mrs Simkins. You see, although Miss Windsor is known to have a rather sweet tooth; instead of baking yet another sugar-laden goodie for our summer garden party, I thought best to offer a dish of the savoury kind.

Therefore, I called upon my culinary mentor – the bountiful Mrs Beeton – who advised Miss Windsor to recreate her Scotch Egg recipe.

Of course, Scotch Eggs are usually consumed in the larger form, however, one wished to reduce the size – just a smidgen – to sit comfortably amongst the other teatime treats. So, with this in mind, I opted for wee quails’ eggs – the perfect accompaniment to Mrs Simkins Delicious Dainty Tea-Time Sandwiches.

Darlings, I must admit, I twice attempted my recipe, “Oh, dearie me!” you chirp with a touch of concern. But do not despair my dears; as you know Miss Windsor always prevails! You see, when fried in oil the meat and breadcrumb coating just cracked and then slid off the egg – an utter disaster. Now fuddled and panicked, I called upon Mrs Simkins, who advised baking my eggy beauties instead – they turned out “egg- ceptional”!
​
Before you press on with my recipe, I advise these are best served at a summer garden party, afternoon tea, buffet, or handy enough to pop into a Tupperware vessel and then pecked at whilst picnicking at your favourite country spot.

I say these little darlings must be enjoyed with a generous dollop of Piccalilli. Of course, I favour Piccadilly Piccalilli from Fortnum & Mason – only the best will do for Miss Windsor!

​Here’s my darling culinary amour’s, Mrs Simkins’s, delicious addition to your picnic hamper!

MRS SIMKINS DELICIOUS DAINTY TEA-TIME SANDWICHES!

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR EXCEPT FOR MRS SIMKINS DAINTY TEA-TIME SANDWICHES! 

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Miss Windsor’s Mini Scotch Eggs

Prep Time 40 minutes

Cook Time 20 minutes

Servings 8 delightful guests (2 per guest)

Equipment

• large baking tray 
• mini-chopper or similar implement! 

Ingredients

• 14 to 16 quails’ eggs

Ingredients for Meat Layer

• 500g (just over 2 cups) of sausage meat – preferably from your local butcher! 
• 3 x finely chopped spring onions 
• 1 heaped tablespoon of parsley 
• 1 heaped tablespoon of wholegrain mustard 
• 1 heaped teaspoon of Dijon mustard 
• dash of cracked black pepper & sea salt 

Ingredients for Breadcrumb Coating

• 2 slices of stale brown bread 
• 4 large crackers or crispbreads 
• 1 egg 
• handful of plain or all-purpose flour 

Instructions

• Darlings, squeaky clean hands – Ta very muchly! 
• Pre-heat oven to 200 *C / 180 Fan / 400 *F / gas mark 6 
• First off, fill a large saucepan with approximately 2.5 cm (1 inch) of water – which is just enough to cover the eggs. Then bring to the boil. 
• When the water begins to ‘gallop’ – neighhh! gently drop in the eggs and boil for exactly 2 minutes. 
• Allow the eggs to completely cool – whilst doing so, it’s time to crack on with the breadcrumb coating! 
• Darlings, for this exercise one may succumb to the aid of modern technology! Please reach for your mini-chopper or similar implement, and whizz together the crackers and brown bread – transfer to a medium size bowl. 
• Now, moving swiftly on to the delicious meaty layer! So, using your mini-chopper again, finely dice the spring onion then pop into a large mixing-bowl. 
• To the spring onion add the butcher’s best sausage meat, salt & pepper, parsley, and two types of mustard. Blend together well.   
• Now, divide the sausage meat into 14 to 16 equal pieces – see how far you can stretch the mixture. Then flatten each piece into a patty-like shape ready to enwreathe the eggs!   
• Darlings, the time has arrived to gently peel-off the egg shells – steady hands please! 
• Once successfully executed, one must prepare the ‘assembly line’! – Toot sweet! So, darlings, in a line on your counter: first place the eggs, then the plate of sausage patties, a plate of flour, a small vessel of whisked egg, followed by the bowl of breadcrumbs – Voila! 
• Now here comes the gooey and rather excitable stage of the process! Ok – roll an egg in flour, then wrap in a sausage patty, roll again in flour, into the whisked egg, followed by a jolly good coating of breadcrumbs. Place on ungreased baking tray. 
• Repeat process 14 to 16 times! 
• Place on the middle shelf of oven and bake for 20 minutes. Turn once halfway through cooking. 
• These little meaty balls of deliciousness will appear slightly sun-kissed when cooked! 
• Serve hot or cold with a dollop or two of Piccalilli. 
• Enjoy with oodles of gusto! 

The post Mrs Beeton’s Mini Scotch Eggs – Picnic Food! appeared first on Miss Windsor's Delectables.

Hello, darlings!
​​
In keeping with the “spirit” of The Championships, Wimbledon, one hoped to stumble across a recipe with a tennis connection. Well, lo and behold whilst flicking through my 1906 edition of Mrs Beeton’s Book of Household Management, buried deep within the frayed and yellowed pages, I discovered a recipe for Tennis Cake!

Miss Windsor’s spin on Mrs Beeton’s most decadent, moist, and luxurious Tennis Cake recipe boasts an appealing light texture and colour – bestrewn with a plenteous amount of chopped almonds and flavoured with a subtle zing of lemon and RUM!

The said tournament was attended by 200 male spectators, who paid a “shilling piece” for the privilege. Yet I was horrified to learn that during such an era the presence of a woman was not permitted, “What a blimmin’ cheek,” you shriek! Also, according to my research, those devilishly lucky chaps feasted on strawberries and cream, which soon became a Wimbledon speciality.

Eager to step away from the traditions of the well-loved, iconic, British summertide dessert of fresh strawberries and cream, I couldn’t wait to dazzle your senses with Mrs Beeton’s frightfully mouth-watering, Victorian recipe for TENNIS CAKE.

Darlings, Miss Windsor is a huge fan of baking with rum, so of course, one soaked the dried fruit in a generous dousing of Wray & Nephew White Rum. However, please substitute with orange juice if you’re recreating this cake for the “teetotal” society, or if the taste of rum just isn’t your cup of tea! 

Although the clue is firmly in the recipe title, Mrs Beeton kindly suggests to the reader, Suitable for a tennis afternoon tea! Thank you for your counsel, Mrs Beeton, one can rest assured that this cake is the perfect accompaniment to a tennis-inspired afternoon tea. And will go down rather well with a cheeky tipple of Pimms’ No.1 Cup, or a dainty cuppa of Rosie Lee (How spiffing!). ​​

Oh, and for those who are wondering what the heck is Pimm’s No.1 Cup – it’s a terribly posh, gin-based, herbaceous cocktail. In fact, during the early 1800s, Mr James Pimms of London apparently invented this alcoholic beverage to promote one’s health! Thus, little did he know this would become one of the preferred refreshments imbibed by spectators at Wimbledon.

​So, darlings, now the ball is in your court, so to speak! please dash off to your kitchen and have a jolly good go at recreating this age-old, tennis-inspired baked goodie – toot sweet! 

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR

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Mrs Beeton’s Tennis Cake

Course Dessert

Prep Time 50 minutes

Cook Time 1 hour 30 minutes

Author Miss Windsor

Equipment

• round cake tin (9.5 inches / 24 cm)
• 4 sheets of newspaper & string
• you'll need 3 or 4 mixing bowls for this operation! 

Ingredients

• 460g (3 & 1/2 cups) plain / all-purpose flour
• 4 & 1/2 heaped teaspoons – baking powder 
• 340g (1 & 1/2 cups) room temperature unsalted butter
• 340g (1 & 3/4 cups) caster sugar
• 60g (1/2 cup) chopped almonds
• 1 lemon – zest & juice 
• 8 medium eggs
• few glugs of whole milk 0r white rum! 
• 340g (approx. 1 & 1/3 cups) – wet weight of finely chopped raisins (soaked overnight in orange juice or white rum)
• 140g (approx. 3/4 cup) roughly chopped candied peel

Instructions

• Run along now and wash your hands, in readiness for some culinary action on ‘centre court’!
• Preheat your oven to 180*C / 160*Fan / 350*F / gas mark 4.
• First off: prepare your cake tin with butter, then line the base and sides with greaseproof paper. Darlings, please make sure the paper stands at least 2.5 cm (1 inch) above the top of the tin, as this will help to prevent it from browning too quickly.
• Grab a mixing bowl and mix together the raisins (I soaked mine in Wray & Nephew White Rum) candied peel, and almonds.
• Now, sieve the flour into a separate mixing bowl. Sieve at least 3 or 4 times, as this will help to make the cake texture a tad lighter.
• Using yet another mixing bowl and the back of a wooden spoon, merrily beat together the butter and sugar. Do so until the mixture has been whipped into a light cream! Now add the lemon zest and juice – beat well. 
• Beat in the eggs one at a time – much obliged!
• Add the flour and fruit/almond concoction to the creamed butter mixture. Gently mix together – with oodles of love, of course! 
• If a little dry, bring the mixture to a cake batter consistency with a few glugs of milk or white rum. The mixture should easily slide off the spoon when ready!
• Carefully pour the cake batter into your prepared tin. Then fold the sheets of newspaper (two at a time) until they stand a little above the greaseproof paper. Wrap them around the tin and tie tightly with string.
• Place on the middle shelf of your oven and bake for approximately 1 & 1/2 hrs – start checking at 1 hour. Cover about half-way through with foil to stop the cake from browning too quickly. 
• Your culinary ‘masterpiece’ is ready when nicely browned and a skewer when inserted comes out clean.
• Transfer to a cooling rack.
• When completely cool prick all over with a skewer and brush with white rum. Cover cake with greaseproof paper and foil, then if you have one to hand pop into a Tupperware box.  
• Darlings, preferably the night before your guests arrive enwreathe with white icing or festoon with pretty ornaments of your choice. 
• Oh, and Mrs Beeton suggests: this exceedingly decadent cake is, "Suitable for a tennis afternoon tea" – How spiffing!
• Enjoy each slice with oodles of gusto. 

The post Mrs Beeton’s Tennis Cake – for Wimbledon Afternoon Tea! appeared first on Miss Windsor's Delectables.

​Hello, darlings!

Just in the nick of time for National Cream Tea Day (Friday 28th June 2019), I excitedly present Miss Windsor’s Wartime Girdle Scones (How spiffing!).

I also wholeheartedly dedicate this recipe, admittedly a trifle late, to the recent celebrations of the 75th anniversary of the D-Day Landings, which took place on the 6th June 2019, of course, the actual real thing took place on the 6th June 1944.

“Ummm, excuse me, Miss Windsor, you mentioned “girdle”, but isn’t that a ladies undergarment worn to disguise one’s jelly belly?” Well, my dears, you’re absolutely correct, but not in the case of wartime cookery. You see, most folks were at their healthiest and about 10 pounds lighter back then, so there was no need for a girdle! Please do read on to find out more……..

I must divulge that this triumphant recipe goes by the original title of Quick Scones (traditionally cooked on a GIRDLE), which I discovered on a fat splattered, sepia-tinged, discoloured page, lurking near the end of Irene Veal’s spectacular cookery book, Recipes of the 1940’s, first published in 1944.  

​By the way, Irene Veal dedicated her book to Lord Woolton – who evidently, TAUGHT BRITISH WOMEN to COOK WISELY. 

I recreated this recipe with self-raising flour, a little warm milk, a small handful of chopped sultanas, 1oz (30g) of one’s 8oz sugar ration, a pinch of baking powder, and our British favourite of “beef dripping’, collected from last Sunday’s roast dinner – a one-off treat for the Miss Windsor household!

Darlings, Grandmother Josie often shared with Miss Windsor one of her fondest, childhood, wartime memories, of a slice of bread slathered with beef dripping. A treat she looked forward to receiving, only if she’d been a good girl, and did a grand job of scrubbing the front doorstep with Vim Scouring Powder!

​​Of course, one could only indulge in such a treat, if one was lucky enough to get their hands on a joint of beef. For reference: the weekly meat rations during wartime Great Britain was “1s. 2d” (1 shilling & 2 pence) per adult, which during the year of 1944, equated to a little over “1 lb.” (450g) of meat including the bone.  

I remark that I only decided to rustle something up for National Cream Tea Day on Wednesday just gone. Therefore, in search of something hasty, relatively easy, and in the spirit of cream tea and British wartime cookery, one was delighted to stumble across this gem of a recipe. 

​But to Miss Windsor’s utter dismay, after several hours slogging away over Grandmother’s Josie’s, vintage, wrought iron GRIDDLE pan (that’s right, Miss Windsor doesn’t possess a GIRDLE!) one soon realised, that Irene Veal’s recipe wasn’t so easy and hasty after all!

​I expect by now, in the context of cookery, you’re gagging to know what a girdle is. Well, it’s merely similar to a griddle, except it’s suspended over the fire/stove by a long metal chain – and there you have it.

You see after two jolly good goes at recreating Irene Veal’s recipe I was clean out of beef dripping. As one can imagine, Miss Windsor was on the brink of despair, so in an attempt to remain focused, one repeatedly muttered: “Just Keep Calm and Carry On!”

​I say, thank goodness for positivity, quick thinking, and a British stiff upper lip! so I reached into my refrigerator and emerged with the last of my “margarine” ration – phew! Panic over.  ​

Darlings, nigh to the end of my “bakeathon”, I discovered that a moderate heat, as suggested by Irene Veal, unfortunately, burnt the dough not just once but twice. So, at the start of my third and last round, I vowed to keep the heat as low as possible, even if it took an age for it to thoroughly cook through. Thus thirty minutes later, Grandmother Josie’s, vintage, wrought iron griddle pan eventually produced a culinary triumph.
 
When I consulted Irene Veal’s cookery book, I soon realised why my scone dough, in previous rounds, ended up burnt. Well, to start, during the wartime years there was something called National Flour, which was different from our usual white type because ultimately less wheat was being imported to Great Britain. ​

​So, to feed the nation, more flour was extracted from the grain, thus produced a nourishing but rather off-putting greyish coloured flour.

​Irene Veal advises the reader: When, and if, white flour is again used, a little less liquid, rather more fat and slightly lower oven temperatures and longer cooking will be necessary – Miss Windsor couldn’t agree more; just a shame one did not know of this until three whacks later.  
 
And for those who may be wondering, who the heck is Lord Woolton? He was the wartime Minister of Food (glorious food!), who chummed up with Sir Jack Drummond, a nutritional biochemist and scientific adviser to the Ministry of Food. ​​​

You see, their shared passion to improve the nation’s diet and to eradicate malnutrition, eventually led to a national food policy. As a result of this, measures were put in place to feed the British public back to good health. Therefore, during the chilly month of January 1940, every man, woman, and child was issued with a ration book for butter, bacon, and sugar.

​Then in March 1940, followed the rationing of meat, preserves, tea, margarine, cooking fats, milk, and so on. So whether you were rich or poor, all members of society received adequate nutrition to survive the war. In fact, meat rationing finally ended many years after WWII, on the 30th June 1954 – Hallelujah!
​
Enjoy recreating a British slice of wartime food history! 

Miss Windsor x

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Miss Windsor’s Wartime Girdle Scones

Prep Time 20 minutes

Cook Time 30 minutes

Servings 8 wartime foodie enthusiasts!

Equipment

• a griddle, girdle, or thick based frying pan!

Ingredients

• 140g (just over 1 cup) self-raising flour
• 30g (just under 1/4 cup) of beef dripping, lard, butter, or margarine
• 30g (just under 1/4 cup) caster sugar
• small handful of any dried fruit – roughly chopped.
• 6 soup spoons of warm milk (sorry, it was the only spoon I could find at the time!)
• 1/2 of 1/4 of a teaspoon of baking powder 

Instructions

• Squeaky clean hands at the ready – give them a scrub with some carbolic fragranced Lifebuoy soap!
• Sieve the flour and baking powder into a large mixing bowl, then lightly rub in the fat with your fingertips.
• Add the chopped dried fruit and sugar. Mix well.
• Warm the milk to a tepid temperature, then add a spoonful at a time. Stir with a knife until thoroughly combined and starts to form a nice sticky dough. Finish off with your hand until the bowl is clean. Transfer to a floured surface.
• Knead lightly and roll out to the size of a tea plate, and score with a knife as to mark 8 slices.
• Lightly grease the griddle, “girdle”, or frying pan and heat at the lowest setting. Wait for a couple of minutes, then gently transfer the dough round onto your chosen pan.
• Cook each side until well risen and dark brown (not burnt!). It can roughly take 10 to 15 minutes on each side, or even a tad longer.
• Serve hot with butter and jam, or clotted cream and freshly sliced strawberries.

The post Miss Windsor’s Wartime Girdle Scones! appeared first on Miss Windsor's Delectables.

Hello, darlings!

Hip, hip, hurray, it’s National Tea Day! (Sunday 21st April 2019).

In celebration of this totally “tea-tastic” day, I present Mrs Beeton’s Rose & Lime Saucer Cake. This bloomin’ marvellous creation oozes the delightful aroma of pink-dainty roses, that grow tightly gripped around the grand stone entrance of a quaint countryside abode – a picture-postcard image springs to mind!

Now before I proceed any further, I must admit, I haven’t the foggiest idea how or why this recipe commenced its culinary journey as a “Saucer Cake” – if you possess an inkling of a clue, please do let me know.

This frightfully British recipe, which I discovered in my 1906 edition of Mrs Beeton’s Book of Household Management, has been recreated with a touch of pizazz. You see, at first glance, I deemed Mrs Beeton’s recipe quite bland and boring – only flour, sugar, butter, eggs, with a bit of candid peel thrown in.

Also, Mrs Beeton’s original Saucer Cake recipe calls for a mixture of plain flour and cornflour. Unfortunately, the cornflour made my 21st-century version extremely delicate and crumbly – to avoid this sufferance, I recommend using plain flour (all-purpose flour) only.

So, in keeping with my rose and lime theme for National Tea Day, I revived Mrs Beeton’s recipe with the added extras of rose water, crushed dried rose petals and lime zest. Please note: on the day of creation Miss Windsor was clean out of limes, so alternatively one used lemon zest.

Darlings, I must say, this cake is just perfect for those who wish to indulge in a luxurious, aromatic, and tangy spot of afternoon tea.

Now, if you haven’t already twigged, today is all about TEA, “You don’t say, Miss Windsor!” Therefore, in the spirit of this splendid celebration, and to accompany this delightful cake, I highly recommend an exquisite blend of fragrant tea – Miles Lavender Limeflower & Rose Tea.

​And for those who have not stumbled across this superior brand until now, “Miles” is a highly acclaimed purveyor of fine tea and coffee from Porlock, Somerset, and is known by the grand title of Miles Tea & Coffee.

Darlings, there’s very little more to say about this divine baked goodie, except it’s exceedingly scrumptious and will arouse one’s senses with its delightful medley of tang, feminine flavour, and fragrance…….

Without further ado, please dash off to your kitchen, mixing bowl and wooden spoon at the ready, and have a blimmin’ good go at recreating another slice of food history!

​And don’t forget to enjoy each slice with a cup or two of Miles Lavender Limeflower & Rose Tea, or any fine blend of rose tea will do the trick – to be, of course, supped from an English bone china cup and saucer.

Darlings, please do take a quick peek at my review of MILES LAVENDER LIMEFLOWER & ROSE TEA KITES. 

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR 

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Mrs Beeton’s Rose & Lime Saucer Cake!

Course Dessert

Prep Time 30 minutes

Cook Time 20 minutes

Servings 6 rather spiffing guests!

Author Miss Windsor

Equipment

• 2 x sandwich tins (18cm / 7 inch)
• Electric hand whisk

Ingredients

• 120g (1 cup) plain flour
• 120g (1 cup) cornflour
• 4 teaspoons of baking powder
• 120g (1 cup) caster sugar
• 125g (¾ cup) unsalted butter room temperature
• zest of 2 limes
• 2 well-whisked eggs
• 2 tablespoons of rose water
• a generous handful of crushed dried rose petals
• 125ml (4 US fl oz.) milk
• a generous handful of crushed dried rose petals – for decoration

Rose Buttercream Icing

• 125g (½ cup) unsalted butter room temperature
• 300g (3 cups) icing sugar
• 2 tablespoons milk
• 1 & 1/2 teaspoons of rose water (add a trifle more if you desire)
• a tiny drop of pink food colouring
• a generous handful of crushed dried rose petals

Instructions

• Squeaky clean hands at the ready – Ta very muchly
• Pre-heat oven to 170*C / 150* Fan / 325 F / gas mark 3.
• First off, prepare your cake tins. Lightly grease with butter and line with greaseproof paper, then dust the sides with flour.
• In a large mixing bowl cream together the butter and sugar.
• Sieve the flour, cornflour, and baking powder over the creamed mixture, then add the lime zest, well-whisked eggs, and rose water.
• Combine the ingredients together with a wooden spoon, then add the milk (drop at a time) and bring to a cake batter consistency. Darlings, please refrain from over mixing, as too much air beaten into the batter will certainly cause a culinary catastrophe!
• Now, sprinkle the crushed dried rose petals into the batter and gently combine together. 
• Run a pallet knife through the batter, as this will prevent air bubbles from creating unsightly holes in your baked beauty!
• Pour your silky-smooth batter into the prepared tins. Then give the tins a light tap on the kitchen counter, again this will hopefully avoid those dreaded air bubbles from forming!
• Bake on the middle shelf for approximately 20 to 22 minutes.
• Your culinary triumph is ready when risen, golden brown, and a skewer when inserted comes out clean.
• Allow your cakes to cool completely before you sandwich them together with rose buttercream icing.

Rose Buttercream Icing

• In a large mixing bowl cream together the butter and rose water.
• Add the icing sugar, milk, and tiny drop of pink food colouring, then using the back of a wooden spoon whip everything together and finish off with a manual whisk until light and fluffy. Or one may call upon the aid of modern technology and create this heavenly
  pink concoction with an electric hand whisk.
• Gently stir in a generous handful of crushed dried rose petals – voila!

The Finishing Touch

• Once your cakes have completely cooled, pop one of them onto a pretty vintage plate and cover with a thick slather of rose buttercream icing. Gently place the other cake on top and festoon with some crushed dried rose petals.
• Serve each slice with a steaming hot cup of the finest blend of rose tea – to be supped from an English bone china cup and saucer, of course!

The post Mrs Beeton’s Rose & Lime Saucer Cake! appeared first on Miss Windsor's Delectables.

Hello, darlings!

Eat cake, sip champagne, and be merry!

​​“So, what’s all the fuss about?” I hear you squawk? Well, obviously it’s Miss Windsor’s birthday today and to mark such a joyous occasion, one has recreated an age-old recipe from one’s trusty, 1906 edition of Mrs Beeton’s Book of Household Management – with a bit of a Miss Windsor twist, of course!

Darlings, now, believe it or not, Miss Windsor’s Celebration Cake started life as plain old Christmas cake. Yet, to one’s utter dismay, the original recipe appeared to lack one or two essential Christmassy ingredients such as ALCOHOL – How shocking!

In fact, my oh so generous Mrs Beeton provided three rather bland recipes to choose from – none of which recommended any form of liquor at all. So, I opted to recreate the slightly more interesting version that requires only two eggs and a “teacupful” of cream.

Now eager to cast my delectable spin on such recipe, I decided to explore my jolly old pantry, and so discovered a Tupperware vessel full to the brim of chopped mixed fruit soaking in liquor.  

So, as I gingerly peeled off the lid, my nasal passages were greeted by the delightful aroma of ye-olde dark Lambs Navy Rum. Oh darlings, thank goodness for savviness, as Miss Windsor had clearly stowed away for a rainy day, the remainder of last year’s Christmas pudding ingredients – she really is quite the culinary marvel! 

Following a further rummage around my wondrous pantry I endeavoured to “jazz up” the mixture just a tad more. Therefore, I added a few dollops of cinnamon and mixed spice, zest of a lemon and orange, followed by a generous handful of chopped almonds – plus a few glugs of rum!

I must say, due to the added extras, and my impeccable culinary skills (of course!) I successfully transformed this so-called festive number; into a terribly versatile corker of a celebration cake!

Rich, rummy, spicy, velvety moist, and almost russet brown in colour. You’ll find this delightfully toothsome baked goodie an excellent choice for any occasion of the celebratory kind – Christmas, weddings, birthdays, christenings, anniversaries – to name, but a few!

​Or to be thoroughly enjoyed as part of afternoon pageantry, accompanied by a steaming hot cup of Miles West-Country Original Blend Tea – to be brewed, of course, using a Brown Betty teapot. ​

Darlings, Miss Windsor’s Celebration Cake is best served “naked”, “My word, Miss Windsor!” you shriek with a touch of excitement! Now calm down, I mean to be presented without any form of edible attire, however, I must say it does scrub up rather well just sporting a natural layer of marzipan, followed by a silky sheet of royal icing! 

Enjoy with oodles of gusto! 

Miss Windsor x

​ALL PHOTOGRAPHY BY MISS WINDSOR

Fancy more cake? If the answer is YES, then may I recommend the following delectable delight! 

MRS BEETON’S SERIOUSLY SCRUMPTIOUS LEMON & COCONUT CAKE! 

Print

Miss Windsor’s Celebration Cake

Course Dessert

Prep Time 40 minutes

Cook Time 55 minutes

Servings 10 delightful guests!

Equipment

• Round cake tin (20 cm / 8 inches)
• 4 sheets of newspaper & string

Ingredients

• bottle of any dark rum – for soaking the fruit (Miss Windsor prefers Lambs Navy Rum!)
• 220 g (1 & 1/4 cups) finely chopped, dried mixed fruit
• 280 g (2 heaped cups) self-raising flour
• 80 g (1/2 cup) dark brown sugar
• 120 ml (1/2 cup) black treacle
• 120 ml (1/2 cup) double cream
• 2 well-whisked eggs
• 60 g (1/3 cup) nearly melted butter
• 25 5 (1/3 cup) chopped almonds
• grated zest – 1 lemon & 1 orange
• 1 heaped teaspoon of cinnamon
• 1 heaped teaspoon of mixed spice
• 1 heaped teaspoon of ginger
• 2-3 tbsp of any dark rum
• juice of half an orange

Instructions

• First off, roughly chop all the dried fruit and soak in any dark rum. This can be prepared weeks in advance – or if pushed for time a few days will suffice.
• Darlings – now let’s prepare to celebrate. So, run along now and wash your grubby little "jazz hands" – much obliged!
• Preheat your oven to 180*C / 160* Fan / 350*F / gas mark 4.
• First off, well-grease your cake tin with butter, then line the base and sides with greaseproof paper. Darlings, please make sure the paper stands at least 2.5 cm (1 inch) above the top of the tin, as this will help to prevent it from browning too quickly.
• In a pan or with the aid of a modern-day appliance, "nearly" melt the butter – do not allow it to reduce to oil.
• To your mixing bowl: add the flour (sieved 3 or 4 times) sugar, spice, zest of a lemon and orange, chopped almonds, and rum soaked fruit. Thoroughly mix together with a wooden spoon.
• Stir in the butter, cream, treacle and well-whisked eggs. Then give the mixture a good ol’ beating with a wooden spoon, or please do so with the aid of a modern-day appliance. Beat until sufficiently blended.
• Add 2-3 tablespoons of dark rum, and the juice of half an orange. Mix well. The mixture should easily slide off the spoon when ready – if not then add a tad more rum!
• For this step, one must steady their jazz hands! and carefully pour the cake mixture into your prepared tin.
• Now fold the sheets of newspaper (two at a time) until they stand a little above the greaseproof paper. Wrap them around the tin, then tie tightly with string.
• Place on the middle shelf of your oven and bake for approximately 55 minutes. Your culinary masterpiece is ready when browned, and a skewer when inserted comes out clean.
• When completely cool enwreathe with marzipan followed by a silky sheet of white royal icing. Or present as stark naked – Oh, I say! and enjoy with a drop or two of double cream.
• Oh, and darlings, if you've made this in good time, then prick your cake all over with a skewer and spoon feed with dark rum. Then wrap in foil and pop it into a Tupperware vessel until you're ready to ice.
• Darlings – enjoy each slice with oodles of gusto!

The post Mrs Beeton’s Christmas & Celebration Cake! appeared first on Miss Windsor's Delectables.

Hello, darlings!
​​
I’m thrilled to present Miss Windsor’s Quick & Easy Victorian Boiled Fruitcake – a delightful addition to your afternoon tea pageantry of goodies; or a rather toothsome, time-saving alternative to the traditional Christmas cake. 

​I’m proud to say that my version is “loosely” based on my beloved grandmother Josie’s recipe. You see, ever since she sadly waltzed through the Pearly Gates in 2013, I’ve tirelessly strived to resurrect her scrumptious culinary creation – Grandmother Josie is quite a hard act to follow, plus she left no written record of her recipe.

However, thank goodness for my distinct memories of the taste and texture, which has certainly helped Miss Windsor to recreate something immensely similar to Grandmother Josie’s fruity teatime, or anytime favourite! 

Darlings, my quick-fire recipe, although loosely based on Grandmother Josie’s, has been developed for the terribly busy individual in mind, or for the frightfully forgetful kind!

Obviously, time is the essence for both parties, and so can be recreated within “two shakes of a lamb’s tail”! for any occasion you wish to serve this delicious fruitcake. So, do take heed my dears, as this cake requires little planning and minimal effort, “What a flippin’ relief” I hear you squeal with sheer delight!  

Darlings, one may whip up my mouth-watering Victorian-inspired recipe with mixed dried fruit soaked in orange juice – anything to satisfy the “teetotal” society! 

Or if your palate prefers something a little stronger, then may I suggest soaking the fruit for a week or so (a few days will suffice) in any white/dark rum or brandy – in fact, Miss Windsor prefers to soak her fruit (Oh, I say!) for months, even up to a year in white Jamaican rum. ​

This incredibly moist, subtly sweet, and spicy fruitcake is passionately enriched with a flavour of bygone days – hence my wonderful memories of grandmother Josie’s baking.

You see, every time I bake this cake I’m instantly swept down memory lane by the familiar celestial scent that filled the air of Grandmother Josie’s galley kitchen in her quaint Somerset abode. I say, just one glorious inhalation and I’m back there with my darling grandmother whipping up fond culinary memories of bygone days……. 

Oh, and please do take a peek at my rather splendid butter knife (below) which belonged to my great-great-grandmother Georgina – isn’t it a beauty! 

Darlings, I must proclaim my recipe is the ultimate sweet treat for the festive season. You may “jazz it up” a tad with dried cherries, cranberries, prunes or figs to the mixed dried fruit. And if one must, please add those ghastly, plastic-like glace cherries – I’m sure one can tell, Miss Windsor isn’t at all partial to this type of cherry!

I say, if you’re making this during the Christmassy period, why not present your cake enwreathed with a layer of marzipan, sporting a snowy silky-smooth blanket of royal icing – voila!

Please serve your culinary creation on a pretty vessel of your choice, and enjoy a slice or two (naughty you!) with a nice strong brew, a slice of Cheddar cheese, or a thick slather of West-Country butter!

​If you fancy bumping into Grandmother Josie
again, why not try:
​
MISS WINDSOR’S SHERRY & SPICE TIRAMISU – WITH HARVEY’S BRISTOL CREAM!

Enjoy!

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR, EXCEPT THE PHOTO OF MISS WINDSOR WAS TAKEN BY DOMINIQUE NOK. 

Print

Miss Windsor’s Quick & Easy Victorian Boiled Fruitcake!

Prep Time 45 minutes

Cook Time 1 hour 30 minutes

Servings 10 delightful guests!

Equipment

• Round cake tin (20 cm / 8 inches)
• 4 sheets of newspaper & string

Ingredients

• 600 g (4 cups) dried mixed fruit
• 1 Litre (34 US fl oz.) of orange juice or any rum/brandy
• 150 g (3/4 cup) unsalted butter
• 180 g (just over 1 cup) dark brown sugar
• 3 heaped teaspoons ground allspice
• 2 heaped teaspoons ground cinnamon
• 2 heaped teaspoons ground ginger
• 1 heaped teaspoon bicarbonate of soda
• 250 ml (9 US fl oz.) cold water
• zest of one lemon
• zest of one orange
• 2 eggs
• 150 g (1 cup) plain flour
• 150 g (1 cup) self-raising flour
• juice – half an orange

Instructions

• Darlings soak the dried fruit in orange juice for approximately one hour, then immediately drain. Or if you'd rather make the alcoholic version, then please soak the fruit in any rum or brandy for a good week or longer
• Preheat your oven to 180*C / 160*C Fan / 350*F / gas mark 4
• First off, prepare your cake tin and grease with butter. Then line the base with greaseproof paper
• Zest the orange and lemon
• Combine in a large saucepan: butter, fruit, sugar, allspice, cinnamon, ginger, bicarbonate of soda, water and zest of lemon/orange
• Now darlings, bring to the boil for a couple of minutes – be careful not to scald oneself! Stir and combine the ingredients with a wooden spoon, then leave to cool down for ten minutes or so
• Add the eggs, one at a time to the slightly cooled mixture, and beat well with a wooden spoon – How exhilarating!
• Sift the plain and self-raising flour, then add to the saucepan and mix well
• Okey dokey, if you fancy a rather moist cake, then squeeze the juice of half an orange into the mixture and give it another jolly good stir!
• ​With a steady hand pour into the prepared cake tin – there's a good darling!
• Now, the following instruction will stop the sides of the cake tin from becoming too hot, thus burning your cake. So, please fold the sheets of newspaper (2 at a time) in half, then half again. Wrap the folded paper around the tin. Tie with string
• Place on the middle shelf and bake for approximately 1 hr to 1.5 hrs – depending on your oven. To protect your cake from browning too quickly on top, cover half-way through with a sheet of foil
• Your cake is ready when it’s firm to the touch and a skewer comes out clean. When cool turn out onto a wire rack

The post Miss Windsor’s Quick & Easy Victorian Boiled Fruitcake! appeared first on Miss Windsor's Delectables.

Hello, darlings!

​Anyone for tennis? Oh dearie me, the last hurrah of The Championships Wimbledon was on Sunday 15th of July 2018 (this year’s season ended on the 14th July 2019). But do not fear as Miss Windsor’s here to console you with a sup or two of her frightfully fruity Pimm’s cocktail – just the tonic to soothe one’s post-tennis blues. 

Or why not join Mrs Simkins (my culinary collaborator) and I for a jolly good quaff of the good stuff at our summer garden party- here’s the LINK: Mrs Simkins & Miss Windsor’s Summer Garden Party!

So, move over Mr Original Gin Sling, and make way for Miss Windsor’s intensely vibrant vodka-based tipple, which oozes a luxurious touch of Chambord Black Raspberry Liqueur.

By the way, my recipe tastes rather like “pink sherbet”, which funnily enough sparks many summery, nostalgic, childhood memories, as one recalls chasing Mr Whippy’s ice cream van down the road at full pelt until it screeched to a halt and served that poor little nipper whatever she desired – usually a “99 ice cream” smattered with pink sherbet and garnished with a Cadbury’s Flake.

Darlings, now a vivid impression that has lingered for years in one’s memory bank, is an enormous aura of glee and utter satisfaction – Miss Windsor has never forgotten that cool velvety; fizzy feeling of guzzling down a 99 ice cream bedecked with sweet pink fairy dust!

PHOTO CREDIT – Mr Mikey Ice Cream of Weston-Super-Mare

Moving swiftly on, I wish to share, that for a good few years now lurking around in one’s pantry was a rather dusty, yet sultry and slender looking figure, “Oh, please do elaborate more Miss Windsor!” I hear you chirp with immense intrigue.

​Well, darlings, I must confess that the mysterious figure turned out to be a bottle of the special edition – Blackberry & Elderflower Pimm’s – I bet you didn’t expect that, you saucy lot! 

This bottle of booze is not just any old Pimm’s, in fact, as previously mentioned it’s a fabulously fruity infusion laced with vodka, which boasts a bountiful taste of our English summer hedgerows.

​I must add, it was bestowed upon Miss Windsor many years ago by her darling friend Sir Brian – such a generous chap! 

And so with a recipe in mind for my pantry find, I wished to perform a bit of a Miss Windsor twist, and so I called upon my trusty Mrs Beeton (Mrs Beeton’s Book of Household Management, to be exact!) who suggested that a touch of her magic homemade lemonade should do the trick!

Therefore, the combination of Blackberry & Elderflower Pimm’s, Chambord Black Raspberry Liqueur, and Mrs Beeton’s Quick-Fire Fizz Lemonade created the most perfect post-tennis, well Wimbledon in this case, pick-me-up. ​

Now darlings, I expect most of you are familiar with Pimm’s No.1 Cup – a gin-based herbaceous cocktail, which during the 1800s Mr James Pimm’s of London originally invented to promote one’s health – I say, I do often wonder if he succeeded in that department? Anyway, you’ll be pleased to know, in total there are six varieties of Pimm’s (How fascinating!).  

Also, this refreshment was introduced to the UK in 1964 and goes by the grand title of Pimm’s No.6 Cup. In fact, this particular digit served as the perfect foundation for the divine creation of Blackberry & Elderflower Pimm’s, which first graced the market of fine liquor in 2012 (How spiffing!).

Tick tock, tick tock – it’s nearly Pimm’s o’clock! So without further ado, please dash off to your elegant drinks cabinet and have a jolly good go at recreating Miss Windsor’s cocktail!

Here’s the recipe for:

MRS BEETON’S QUICK-FIRE FIZZ LEMONADE!

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR 

Print

Miss Windsor’s Blackberry & Elderflower ​Post-Tennis Pimm’s Cocktail

Prep Time 10 minutes

Servings 1 delightful ‘you’! (or double the ingredients for 2, and so on!)

Equipment

• 1 x highball glass (capacity: 350ml / 12 US fl oz. or thereabouts)
• 1 x cocktail shaker
• for decoration: cocktail umbrella – Oh, how fancy!

Ingredients

• 100 ml (3 1/2 US fl oz.) – Blackberry & Elderflower Pimm’s
• 150 ml (5 US fl oz.) – Mrs Beeton’s Quick-Fire Fizz Lemonade or any fresh lemonade will suffice!
• 25 ml (2 US tablespoons) – Chambord Black Raspberry Liqueur (also available in the US)
• Plenty of ice
• For decoration: some blackberries & raspberries or a slice of lemon

Instructions

• Darlings, ‘splish splash’ – please dash off to your hand basin and lather up those mitts of yours – Much obliged!
• First off, it’s time to prepare Mrs Beeton’s Quick Fire Fizz Lemonade – it’s ‘easy peasy lemon squeezy’ and takes no time at all! Or on this occasion, one may use ready-made lemonade.
• Now, simply fill your cocktail shaker to the top with ice – Ta very much!
• With a steady hand, measure out the Blackberry & Elderflower Pimm’s and Chambord Black Raspberry Liqueur.
• Gently pour both alcoholic tipples over the ice, then add the lemonade.
• Darlings, in readiness for your frightfully fruity Pimm’s Cocktail – fill your highball glass near to the top with ice –– How exciting!
• Now, give your cocktail a good ol’ shake! So, pop the lid onto your cocktail shaker, and make sure one hand is firmly pushing down on the lid, then shake ‘like the clappers’ – for about 30 seconds or so.
• Pour immediately, but slowly into your highball glass – there’s a good, darling!
• Then before serving: to the spikey end of a cocktail umbrella, add a few berries of your choice. Oh, and why not plop one or two into your cocktail mixture while you’re at it!
• Alternatively, decorate with a zingy slice of lemon – Voila!
• Darlings – I’m sure this intensely vibrant, sweet n’ sharp fruity tonic will lift your spirits, whilst soothing away your post-tennis blues!

The post Blackberry & Elderflower Post-Tennis Pimm’s Cocktail! appeared first on Miss Windsor's Delectables.

Hello, darlings!

Miss Windsor presents her refreshingly zingy recreation of Mrs Beeton’s Quick-Fire Fizz Lemonade – “easy peasy lemon squeezy”! – which one stumbled across in my 1906 edition of Mrs Beeton’s Book of Household Management.

I was instantly captivated by Mrs Beeton’s wizardry skills (I mean, the poor devil who Mrs Beeton snaffled his/her recipe from!), as she had concocted a magical potion with only a few simple ingredients: water, lemon juice, sugar – plus a smattering of “bicarbonate of soda”.

Darlings, this beverage is just what the doctor ordered to reduce one’s body temperature during such an unusual spell of sweltering hot weather. I dare say, it’s definitely a one-off for Great Britain which is notoriously known for its mediocre summers.​

To suit the singleton I’ve adapted the measurements ever so slightly, however, one may increase the measurements if expecting guests. ​Oh, and just in case you’re yet to observe, I’ve changed the title of this recipe from plain Lemonade to Mrs Beeton’s Quick-Fire Fizz Lemonade – a trifle more fitting, don’t ya think!  

Darlings, hush please while my dear culinary amour and collaborator, Mrs Simkins, utters a riveting question, “Miss Windsor, this recipe sounds a tad like a scientific experiment, please do explain!”

Well, darling, what can one say! the Victorians were rather fond of experimental cookery. Of course, there’ll be no danger of fire as one preforms Mrs Beeton’s method for lemonade; it’s merely swift and easy to recreate. Therefore, this rousing recipe from a bygone era fits perfectly in the “quick-fire” category, as it will only take a snippet of your time to make (How spiffing!).  

​With regards to the “fizz” element of this culinary experiment, it is produced by a quarter teaspoon of bicarbonate of soda – upon releasing the magic powder into the lemony water, you’ll be instantly mesmerised by the summery, sparkly, effervescent mix of ingredients. I must add, the froth really reminds me of Alka-Seltzer – you know, the chalky tablet to nurse one’s hangover! 

​Darlings, Mrs Beeton’s Quick-Fire Fizz Lemonade is extremely versatile – and can be supped from a glass tumbler whilst you relax in an easy-chair watching the world go by; or to be served as a sweet, refreshing tipple at an afternoon tea or summer garden party. Alternatively, it can be bottled then shared at your annual family picnic – whatever the event, this piquant beverage with a sweet edge will be enjoyed by all.

Oh, and one mustn’t forget to mention, this sizzling swift recipe is the perfect “mixer” for summer cocktails.

Hence, here’s my recipe for……..

MISS WINDSOR’S BLACKBERRY & ELDERFLOWER POST-TENNIS PIMM’S COCKTAIL

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR 

Print

Mrs Beeton’s Quick-Fire Fizz Lemonade!

Prep Time 5 minutes

Servings 1 fabulous ‘you’

Equipment

• lemon squeezer
• glass tumbler

Ingredients

• 150 ml (5 US fl oz.) of cold water
• juice of 1 lemon
• caster sugar to taste – approx. 2 to 3 flat teaspoons (add more if too sharp)
• 1/4 flat teaspoon of bicarbonate of soda

For decoration

• 1 slice of lemon, plus 1 slice chopped into segments

Optional

• ice to serve

Instructions

• Darlings, now squeaky-clean hands please – Ta very muchly!
• Squeeze the juice of 1 lemon.
• Measure the cold water, then pour in the lemon juice and stir (TIP: make sure you strain the juice to remove bits of flesh. Do not pour directly into the water)
• Add the caster sugar and mix well with a spoon. Add more if too tart.
• Now the fun bit! Plop 1/4 flat teaspoon of bicarbonate of soda into the lemon water. It will start to fizz and froth immediately, but still, give it a quick stir to evenly distribute the powder.
• Darlings, you see I told you so, it’s ‘easy peasy lemon squeezy’!
• Now, it’s time to enjoy your creation – fill a glass tumbler with ice, followed by the lemonade, throw in a few lemon segments, then decorate with a twist of lemon – Voila!

Notes

(double the ingredients for 2, and so on!)

The post Mrs Beeton’s Quick-Fire Fizz Lemonade! appeared first on Miss Windsor's Delectables.

Hello, darlings!

I excitedly present my delightful sweet offering to Mrs Simkins and Miss Windsor’s summer garden party – the one and only Seriously Scrumptious Lemon & Coconut Cake.

This recreation of Mrs Beeton’s Cocoanut Cake is an adorable addition to your very own garden party, or afternoon tea pageantry of exquisite cakes and bakes – to be enjoyed with a cup or two of your favourite brew!

Miss Windsor guarantees that this seriously scrumptious, exceedingly lemony, and saucy slice of paradise will certainly spin you into a hedonistic state of “coconutty” heaven – it’s a bit like a Bounty Bar but minus the chocolate!

Now, moving swiftly on to my intriguing theme of food history! You see, my darling mentor, Mrs Beeton, kindly offered me a rousing recipe for coconut cake from her 1906 edition of Mrs Beeton’s Book of Household Management. 

I know, I know my dears, Mrs Beeton probably snaffled this recipe from one of her readers which was first showcased in her fashion / housekeeping tips / cookery column as seen in her husband’s monthly publication, The Englishwoman’s Domestic Magazine. Or, she possibly nobbled this recipe from an illustrious cook of her day such as Eliza Acton. Nevertheless, my dears, let’s enjoy the fruits of their legacies and their inspiring contributions’ to the arena of food history.

Darlings, I must confess, whilst the cake was in the oven I did call upon my mother’s culinary expertise – no offence Mrs Beeton! You see, I was in need of a bit of counsel, and luckily my mother just so happens to possess considerable knowledge in the realm of baking – lucky me! 

Mother suggested, “As an alternative to bringing the cake mixture to a batter with milk, one could do so with coconut milk instead!” Thank you, Mother, one shall certainly try that next time. 

Darlings, Miss Windsor must express how enamoured she is with the outcome of her creative “spin” on this age-old recipe. I say, how baffling it would be if one denied their fondness for such an extremely moist, coconutty, summery, yet a trifle piquant scrumptious creation.

Now, before I pop off, may I reiterate that this is an “Exceedingly good cake,” as our British national treasure, the male species of the baking world has been known to enthuse about his own baked goodies – the one and only Mr Kipling! ​

Darlings, if you’re a fan of cake, especially the kind that one may enjoy during the summer months, then please do try the following:

MRS BEETON’S TENNIS CAKE – PERFECT FOR A TENNIS AFTERNOON TEA! 

Miss Windsor x

Print

Miss Windsor’s Seriously Scrumptious ​Lemon & Coconut Cake!

Prep Time 40 minutes

Cook Time 40 minutes

Servings 12 delightful guests!

Equipment

• 2 x sandwich tins (21.5 cm / 8 1/2 inches)

Ingredients

• 170g (just under 1 cup) unsalted butter – room temperature
• 225g (1 & 1/4 cups) caster sugar
• 450g (3 & 3/4 cups) plain flour / all-purpose flour
• 100g (1 & 1/2 cups) desiccated coconut
• 6 heaped teaspoons of baking powder
• 3 x eggs
• 500ml (2 & 1/2 cups) whole milk or coconut milk
• 3 teaspoons of lemon essence
• zest of 1 lemon
• A sprinkling of desiccated coconut – to add before baking​

Optional

• Juice of one lemon – for extra zing and moisture!
• A handful of desiccated coconut – for decoration
• Slices of lemon – for decoration

Ingredients for Lemon Cream Filling

• 24og (1 cup) unsalted butter – room temperature
• 24og (2 cups) icing sugar
• zest – 2 lemons
• 6 teaspoons – fresh lemon juice
• a generous handful of desiccated coconut

Instructions

• Wash those little ‘mitts’ of yours – Ta very muchly!
• Preheat your oven to a moderately warm temperature of 180 *C / 160*C Fan / 350*F / gas mark 4. If you have a rather quick oven, then please turn the temperature down a tad – much obliged!
• First off, grease sandwich tins with butter, and line the bottom with greaseproof paper – be careful not to over grease, as one must avoid frying the sides of this divine creation! Then dust the sides with flour.
• Using one of your mixing bowls sieve together the baking powder and flour – do so four times to make the flour as light as possible. Then add the desiccated coconut and mix well.
• In a separate mixing bowl cream together with a wooden spoon: the butter (room temperature) and sugar. Then as per Mrs Beeton’s instruction, “Beat up well with a large wooden spoon”.
• Merrily beat in the eggs one at a time, followed by 3 teaspoons of lemon essence and lemon zest.
• Add creamed mixture to the flour, and as Mrs Beeton suggests, “Bring to cake batter consistency with milk”. Miss Windsor achieved this by using a vintage ‘batter whip’, but feel free to use a wire whisk!
• Divide carefully into your prepared baking tins, and smooth over with a palette knife.
• Sprinkle some desiccated coconut over the top, then place both tins on the middle shelf and bake for approximately 40 minutes – start checking at 35 minutes.
• Cover both cakes with foil half-way through, as this will help to prevent them from browning too quickly.
• Your cakes are ready when they have shrunk from the sides a little, nicely browned, and a skewer comes out clean.
• Once perfectly baked, allow to cool on a wire rack.
• Whilst cooling, it’s time to crack on with the Lemon Cream Filling!
• Cream together the butter and icing sugar – then add lemon juice, zest, and a generous handful of desiccated coconut. Mix well.
• Once your cakes have completely cooled, carefully spread the filling over one cake then ‘sandwich’ together.
• If you prefer your cake to have a bit more zing, or for the texture to be extremely moist – then prick with a skewer and carefully drizzle over the juice of one lemon. Darlings, if you choose to do this, then please allow the juice to absorb overnight or for a good few hours before serving.
• When ready to serve, place on a pretty plate or exquisite cake stand of your choice.
• Sprinkle with more desiccated coconut.
• Serve each slice with a slice of lemon!

Notes

Enjoy with oodles of gusto!

The post Mrs Beeton’s Seriously Scrumptious Lemon & Coconut Cake! appeared first on Miss Windsor's Delectables.