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!

Welcome back to the royal household of Miss Windsor’s Delectables. Accompanied by the royal salute, I excitedly present Royal Windsor Pudding!

I say I’ve gone a bit pudding mad of late! You see, following the success of Mrs Beeton’s Spicy Suet Carrot Pudding, one felt compelled to have another go at recreating a Victorian slice of food history, or in this case, a Georgian slice! I remark, if a recipe was written between 1795 and 1837, this period is known as Georgian or Regency, hence Regency cookery.

I was instantly attracted to this recipe because of its original title of Windsor Pudding. Of course, one added “royal” to the title, which gives it a trifle more pizazz!

​I presume you’ve already twigged that my darling sovereign, Her Majesty Queen Elizabeth II and I, share the same splendid surname of Windsor! Her Majesty is merely my beloved royal counterpart, and thus far, Miss Windsor has not had the pleasure of a formal introduction.

Moving swiftly on, I discovered this frightfully regal recipe in my 1906 edition of Mrs Beeton’s Book of Household Management, which I presume was featured in the first edition published in 1861 during the reign of Queen Victoria.

In fact, this recipe is much older than first thought. I was pleased to discover that Windsor Pudding (according to the jolly old internet!) commenced its culinary journey during the Georgian or Regency era (How fascinating!). 

Enjoy a hearty chunk of Royal Windsor Pudding!

You see, whilst scouring through the archives of the Foods of England website (put link) I stumbled across Windsor Pudding – I say, thank goodness for modern technology! I was enthralled to read that in 1822 Mary Eaton first recorded this scrumptious pudding recipe in The Cook and Housekeeper’s Dictionary. 

“Original Receipt in ‘The Cook and Housekeeper’s Dictionary’ by Mary Eaton (Eaton 1822);
WINDSOR PUDDING. Shred half a pound of suet very fine, grate into it half a pound of French roll, a little nutmeg, and the rind of a lemon. Add to these half a pound of chopped apple, half a pound of currants clean washed and fried, half a pound of jar raisins stoned and chopped, a glass of rich sweet wine, and five eggs well beaten, with a little salt. Mix all thoroughly together, and boil it in a basin or mould for three hours. Sift fine sugar over it when sent to table, and pour white wine sauce into the dish.”

My research also revealed how this regal pud received its title. Well, to start “Eaton” is Mary’s surname, and Eaton is located near Windsor in Berkshire, England. Mary may have also resided in Eaton or Windsor (who knows!), but nevertheless, the origins of this pudding are terribly obvious!

Photo of Queen Elizabeth The Queen Mother!

​Darlings, I must admit I’m a tad baffled by Mrs Beeton’s Victorian version, as it’s peppered with discrepancies and lack of or choice of alternative ingredients. First off, the Georgian or Regency recipe calls for “suet”, and the Victorian recipe calls for no suet at all.

Evidently, Mrs Beeton (actually, I mean the real author of this recipe, as Mrs Beeton only ever developed ONE recipe in her lifetime, Useful Soup for Benevolent Purposes) replaced suet with “Carolina” or pudding rice, which is very odd as suet was all the rage in Victorian England. 

The Windsor Magazine – as advertised in my 1906 edition of Mrs Beeton’s Book of Household Management

Now, regarding Mary Eaton’s recipe, what the heck is French roll? Of course, I consulted my resources but was unable to find sausage on it, so, if you have an inkling of a clue, please do indulge Miss Windsor.

​Thankfully the ingredient of apple is included in both recipes, however, Mrs Beeton’s version failed to include chopped raisins, currants, and according to Mary’s Eaton’s instruction not even a drop of rich sweet wine, instead, half a teaspoon of lemon juice, which I increased to one tablespoon.

Tuck into Royal Windsor Pudding with lashing of Birds Custard!

I say, the true anomaly of Mrs Beeton’s so-called recipe, is why on earth does it call for four “egg whites” instead of four whole eggs? And although I gave this recipe a jolly good crack of the whip! surprisingly it turned out like a steaming hot, pale coloured, virtually anaemic looking, wobbly blancmange.

But do not despair, as Grandmother Josie would often trumpet, “There’s no use crying over spilt milk!” – indeed, grannie! Always straight to the point with her pithy maxims, and often followed by, “If at first, you don’t succeed, try, try again”. So, Miss Windsor recreated this recipe once more with the addition of brown breadcrumbs, and thankfully it turned out just fine.

Miss Windsor’s Royal Stamp of Approval!

Before you dash off to your kitchen, I must proclaim that this pudding has been subject to intense scrutiny by Miss Windsor’s fine palate, and of course passed the taste test with flying colours. This magnificent pudding was awarded Miss Windsor’s Royal Stamp of Approval for superior flavour, queenly quality, and for its OUTSTANDING contribution to the arena of food history.

TIP: split the pudding mixture between two x 1-pint (570ml or 20 US fl oz) pudding basins, as this will cut down the steaming time considerably – only an hour or so, as opposed to three.

Vintage advert for Birds Custard!

Serve each slice with a generous helping of Birds Custard – I do wonder if our trusty, old-fashioned, British household brand of Birds is a firm favourite of the royal family?

Enjoy the very best of royal fayre!

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR, EXCEPT FOR THE QUEEN MOTHER!

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Royal Windsor Pudding

Prep Time 1 hour

Cook Time 1 hour 15 minutes

Equipment

• two x 1-pint (570ml or 20 US fl oz) pudding basins or one x 2-pint (just over 1.1 litres or 40 US fl oz) pudding basin.

Ingredients

• 6 large apples (such as Braeburn, Jazz, or Honeycrisp)
• 30g (1/2 cup) caster sugar
• 30g (3 tablespoons) Carolina or pudding rice
• 1 tablespoon of fresh lemon juice
• (1 cup) brown breadcrumbs
•  zest of 1 lemon
•  4 egg whites
• milk
• zest of 1 lemon – for the garnish

Instructions

• Darlings, now it’s time to give your grubby little mitts a jolly good wash with Pears soap – the finest beauty product of Victorian England. 
• First off, prepare the breadcrumbs and set to one side.
• Using a medium saucepan, generously cover the rice with milk and boil gently until tender. Drain well.
• Chop the apple and stew in a large saucepan until soft. Then with a wooden spoon rub through a fine sieve, and stir in the rice, sugar, lemon juice, lemon zest, and breadcrumbs.
• Whisk egg whites until stiff, and gently fold into the mixture.
• Now, place an old saucer onto the bottom of a large saucepan (this will prevent the basin from cracking) then fill with water, about half-way up the basin, and immediately put onto boil. 
• Take two small pudding basins or an extra-large one, grease with butter and three-quarters fill with the mixture.
• Time to prepare the basins for steaming. Cut a large piece of greaseproof paper and foil. Place the foil piece on the kitchen counter followed by the greaseproof paper on top, and lightly grease with butter.
• Holding both pieces together, make a pleat in the centre, then gently place over the basin and mould it around the edges.
• Using a long piece of string, tightly wrap it around a few times under the “lip” of the basin and secure with a knot or two.
• Make a handle by threading the string from one side to the other. Repeat and secure.
• Trim off the excess paper/foil and tuck both layers under neatly, then place the basin into the saucepan and cover with the lid.
• Regularly top up with water, as you wouldn't want your “regal” pudding to boil dry!
• At the 1 hour mark (1-pint basin) or 2 & 3/4 hours (2-pint basin) check if they’re cooked. Insert a skewer through the foil/paper layer, and if it comes out clean it’s ready, if not keep steaming for a while longer.
• Garnish with lemon zest and serve hot with lashings of custard!

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