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 

Print

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!
​​
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

Print

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!

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 

Print

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!

Fancy something a tad sweet, rather creamy, extremely boozy, laced with coffee, rich and velvety, a touch spicy, intensely Italian, a teensy nutty, with a brush of British (namely Bristol City) – NOW BREATH! – then Miss Windsor’s Festive Sherry & Spice Tiramisu is most definitely the perfect dessert for you.

Of course, if you haven’t a clue what I’m going on about, I simply created this recipe with Amaretto Morbido (translation: Italian soft almond macaroons) or one may use the customary ingredient of ladyfingers (Savoiardi) dipped in booze enriched with espresso coffee and layered with a mascarpone cheese mouse-like filling. 

I must divulge, my preferred alcohol for this glorious dessert is in fact, one of Miss Windsor’s favourite tipples – Harvey’s Bristol Cream, which certainly adds a touch of festive flair! And before I forget, I livened up the creamy layer with a smattering of grated nutmeg, and before serving I decorated my creation with a flurry of snow-like almond flakes.

And by the way, this is my latest, rather overdue, mouth-watering addition to Mrs Simkins and Miss Windsor’s Italian Escapades – culinary collaboration.  

Darlings, I must tell you that during the grand ol’ year of 1882 Harvey’s Bristol Cream was created by John II & Edward Harvey. And for many years’ it was crafted from a blend of the finest wines imported from Jerez, Southern Spain and then bottled in Bristol City not too far from my childhood town of Backwell.

However, since the 1970’s Harvey’s Bristol Cream has been blended where Harvey’s vineyards are located – Jerez Southern Spain – such logical thinking, don’t ya think! And since the 1990s this exquisite sherry has been bottled in the illustrious Bristol Blue Glass – which is most pleasing to Miss Windsor, as it still holds a strong Bristolian connection. 

Now, moving swiftly on, I’m excited to say I’m writing this with a bit of a festive spring in one’s step! Well, first off, here in the wilderness of South East London it’s 5 o’clock in the evening and a touch dark outside. Also, there’s only a week or so to go until Christmas, therefore, I feel a rather pleasant wintery/Christmassy chill in the air, which calls for a thick coat and gloves!

Oh, and I must recount, just a shy glimpse of a bottle of Harvey’s Bristol Cream evokes many fond memories of Christmas past spent with my beloved grandmother Josie, “Aaaah!” I hear you utter with sincere affection.  

Darlings, although I’m a tad late sharing my creation following this year’s Italian summer getaway, in fact, I feel the timing couldn’t be more perfect, because in the Miss Windsor household Harvey’s Bristol Cream is only served during the festive season.

​I say, I really do follow in Grandmother Josie’s footsteps, as she only served sherry in her finest crystal glasses during the cheerful month of December, which were always lovingly housed in her splendid, retro, g-plan, 1970s display cabinet – a grand affair, indeed! 

Now, did you know that the Italian translation for tiramisu is pull me up, pull it up, lift me up, or cheer me up? A little confused? so am I! Well, according to some sources, the devilishly sexy tiramisu was actually invented in the northern Italian town of Treviso and was not only served in restaurants but also to the clientele who frequented the local brothels (Oh, I say!).

On a more sobering note, this scrumptious Italian pud is also known as the Tuscan Trifle, and according to the jolly old internet the palate-pleasing tiramisu may have derived from a similar dessert which was created in Siena, Tuscany during the 17th century. However, and for some reason or another, it really took off in the 1960s/70s and is especially popular here in the UK.

Darlings, before you toddle off to your kitchen, I must express my sheer disappointment regarding my culinary experience during a short jaunt to Pompeii! Well, my taste buds were not at all tickled by this classic Italian layered cake. Not only was my encounter a soggy one due to the unrelenting heat that affected the creamy layer, but I was also subjected to only a faint whiff of coffee; followed by the culinary crime of NO liquor!

So, following such a frightful ordeal, one dashed back to England and decided to create one’s very own version for the festive season – oozing with alcohol, of course, and generously flavoured with coffee.

Darlings, please run along now – toot sweet – and have a jolly good go at recreating my rather self-indulgent and exceedingly decadent Italian dessert – Miss Windsor’s Festive Sherry & Spice Tiramisu.

If you fancy whipping up something a bit more traditional for Christmas, why not recreate:

MRS BEETON’S TRADITIONAL CHRISTMAS PUDDING!

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR – EXCEPT PHOTO OF GRANDPA LARRY & GRANDMOTHER JOSIE! 

Print

Miss Windsor’s Festive Sherry & Spice Tiramisu – with Harvey’s Bristol Cream!

Prep Time 40 minutes

Servings 8 delightful guests!

Equipment

• Round glass, decorative bowl (9 cm / 7.5 inch) or square Pyrex dish (22 cm / 8.5 inch)
• Electric hand whisk

Ingredients

• 1 pack of Amaretto Morbido (Italian almond macaroons) or ladyfingers
• 4 heaped teaspoons of instant espresso coffee
• 150 ml (5 US fl oz) boiled water
• 200ml (7 US fl oz) any sherry (preferably Harvey’s Bristol Cream!)
• 2 eggs
• 70 g (just over 1/3 cup) golden caster sugar
• 500 g (2 cups) mascarpone cheese
• 1 & 1/2 nutmeg grated
• 3 teaspoons of cocoa powder
• generous handful of flaked almonds

Instructions

• First off, wash those grubby little mitts of yours – Ta very muchly!
• In a small bowl dissolve instant espresso coffee in boiling hot water. Leave to completely cool
• Now, mix the cooled coffee with approx. 2/3 of sherry and set to one side
• Separate the eggs – keep only one of the egg whites
• Whisk egg yolks with golden caster sugar until thick and pale. Fold in the mascarpone cheese and left-over sherry and give it a quick blast with the electric hand-whisk. Then gently fold in the grated nutmeg
• Using a separate bowl, whisk the egg white until it has thickened and appears rather bubbly
• Now, fold the egg white into the mascarpone mixture. Again, give it a quick blast with the electric hand-whisk. Put to one side
• Darlings line the bottom of your chosen dish with a layer of Italian almond macaroons or ladyfingers dipped into the coffee/sherry concoction. Make sure you soak both sides, just enough so they’re damp but not gooey!
• Spread half of the mascarpone mixture over the biscuits. Repeat with another layer of dampened Italian almond macaroons or ladyfingers. Then finish off with another creamy layer of the mascarpone mixture – How spiffing!
• Cover the dish with clingfilm and transfer to the cool environment of one’s refrigerator. Leave overnight, or a few hours will suffice!
• When you’re ready to serve your delicious festive Italian creation, then dust with cocoa powder and sprinkle with flaked almonds – voila!
• Darlings, please do enjoy with a drop or two of Harvey’s Bristol Cream, or sup away on any sherry you fancy

The post Festive Sherry & Spice Tiramisu – with Harvey’s Bristol Cream! 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. 

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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!

​Miss Windsor excitedly presents Mrs Beeton’s Traditional British Christmas Pudding recipe – a frightfully fruity, remarkably rich, temptingly moist, and abundantly boozy classic festive dessert, which I discovered buried deep within my culinary bible – the 1906 edition of Mrs Beeton’s Book of Household Management – page 939, to be exact.  

And I must say, what thrill it was, although rather laborious, to step back in time to the late 1800s and recreate an age-old recipe following traditional methods. Therefore, with a whole day set aside, and with my great-great-grandmother Georgina in mind, I wished to experience the joys of a Victorian 19th-century cook, slogging away in the kitchen preparing for the Christmas Day feast – well, so far, just the Christmas pudding!  

I dare say, darlings, my great-great-grandmother Georgina would’ve whipped up an abundance of Christmassy creations in her quaint Somersetshire kitchen, including a stonker of a Christmas pudding, to be devoured on Christmas Day by her beloved husband Henry and their gaggle of 9 children. By Jove! Georgina must’ve had the patience of a saint as Christmas puddings take around 4 to 5 hours to steam! 

Now, a little history lesson about the world-famous Christmas pudding. It originates from England and began life in the 14th century as a pottage called “frumenty”, which was a kind of broth type soup made with beef/mutton, wine, spice, and fruit. Then it evolved over the years until the Victorians referred to it as plum pudding, or by the common title of Christmas pudding – please note: plums refer to raisins or any kind of dried fruit.

Also, did you know that Victorian Christmas puddings, or maybe before such era, were made with chopped beef suet, mixed fruit, spices, candied peel, and so on? I say, nor did I, until I carried out some thorough research. Therefore, I discovered there are many recipes out there for Christmas pudding – some require sugar, maybe an egg or four, a hunk of butter, lemon juice, nuts, honey, and of course, a wineglassful of rum or brandy.​

Darlings, in addition to one wineglassful of rum, it was my intention to recreate an exceedingly rich and moist version of Mrs Beeton’s Christmas pudding, so I roughly chopped the dried fruit, then soaked it for a week (few days will suffice) in dark Lambs Navy Rum. I say, thank goodness for Alfred Lamb who in 1849 created this exquisite alcoholic beverage with no fewer than 18 rums from Jamaica, Barbados, Trinidad and Guyana.

I then added dark brown sugar, in fact, the original version called for no sugar at all, and I also opted for brown breadcrumbs instead of white.

​You see, I believe all these additions actually deepen the colour and prevents your pudding from looking rather “anaemic”! ​Oh, and I must state, following a Victorian yet religious tradition one should make their Christmas pudding on the last Sunday before Advent begins, but a couple of weeks before Christmas day will suffice! 

​Oh, dear! I expect some of you are wondering what the heck is Stir-Up Sunday? In brief, it’s a special time when family gather together and take it in turns to stir the pudding mixture, whilst making a wish for the year ahead. Traditionally charms were added such as a silver coin which represents wealth – and there you have it! 

​So, before you have a jolly ol’ go at recreating this heavenly pud, Miss Windsor suggests you make two generous sized puddings, instead of an extra-large one as Mrs Beeton recommends that would feed a ginormous family of ten!

​Therefore, serve one this year, then having spoon-fed your second pud with dark rum or brandy all year round, it will have matured by intensifying the flavours, thus improving the texture in readiness for your next festive knees up.

Before I forget, if you belong to the health-conscious society, that being you’re gluten-free or a lacto-ovo-vegetarian (this type can eat eggs) then one may opt for vegetable suet, gluten-free flour, gluten-free breadcrumbs – or one may use ground almonds instead – voila! And just for the record, I have experimented with all of the above, and although it turned out slightly paler in colour, it was indeed a culinary triumph!  

By the way, at present, our trusty British household name of Atora has not created a gluten-free type of suet. However, I’ve carried out a bit of research and luckily I discovered a gluten-free/vegetarian suet by WWW.NATURALLYGOODFOOD.CO.UK. 
​
Darlings, please do enjoy every mouthful with a drop or two of brandy butter, thick cream or Birds custard!

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR 

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Mrs Beeton’s Traditional British ​Christmas Pudding!

Prep Time 45 minutes

Equipment

• 1 extra-large pudding basin (Size: 4-pint / 2.27 litres/ 4.80 US pint)
• Or – 2 x pudding basins (Size: 2-pint / 1.14 litres / 2.40 US pint)
• food-processor or similar implement

Ingredients

• large bottle of dark rum / brandy (to soak the fruit)
• 220 g (1 & 3/4 cups) dried raisins
• 220 g (1 & 3/4 cups) dried sultanas
• 120 g (1 cup) dried currants
• 225 g (3 & 1/2 cups) fresh brown breadcrumbs
• 60 g (3/4 cup) desiccated cocoanut
• 120 g (3/4 cup) roughly chopped mixed peel
• 60 g (1/2 cup) self-raising flour
• 220 g (2 cups) beef or vegetable suet
• 150 g (1 cup) dark brown sugar
• ½ grated nutmeg
• ½ heaped teaspoon mixed spice
• ½ heaped teaspoon ground cinnamon
• pinch of salt
• 142 ml (5 fl oz) whole fat milk
• 4 eggs – lightly beaten
• juice of 1 lemon
• 1 wineglassful of dark rum

Instructions

• First off, roughly chop all the dried fruit and soak in any dark rum or brandy for about one week – if pushed for time a few days will suffice.
• Using a sieve drain the rum soaked fruit and set to one side.
• Prepare your breadcrumbs by using a food processor or similar implement, then transfer to a large mixing bowl.
• Add desiccated cocoanut, mixed peel, self-raising flour, suet, dark brown sugar, nutmeg, mixed spice, ground cinnamon, a pinch of salt, rum soaked fruit, milk, lightly beaten eggs, lemon juice, and a wineglassful of rum – Oh, and do save a drop for yourself!
• Darlings, using a wooden spoon mix all the ingredients together – go on and ‘give it some welly'!
• Reach for a large saucepan, and place an old saucer on the bottom (this will prevent the basin from cracking) then fill with water, about half-way up the basin, and immediately put on to boil.
• Now, take two pudding basins or an extra large one. Grease well 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, then lightly grease with butter.
• Holding both pieces, make a pleat in the centre – this will allow space for the pudding mixture to rise.
• Gently place over the basin and mould it around the edges.
• Using a large 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 a few times. Again, secure with a knot or two.
• Trim off the excess paper/foil, then tuck both layers under neatly – making an extra water-tight skirt.
• Now the water is boiling, using the handle, place the basin gently into the saucepan and cover with lid.
• Darlings, make sure you regularly top up with water, as you wouldn't want your Christmas pud to boil dry!
• After approximately 3- 4 hrs (2-pint basin) or 4-5 hrs (family size basin), Miss Windsor recommends checking if they’re cooked. Insert a skewer right through the foil/paper layer. If it comes out clean it’s ready, if not keep steaming for a while longer!
• Once cooked, allow to completely cool. Prick all over with a skewer and spoon feed with dark rum or brandy.
• Then cover with a layer of greaseproof paper and foil, tightly secure with string, and store in a cool dark place – not a fridge or freezer!
• If you have made this a few weeks before Christmas Day, just spoon feed every week with dark rum or brandy, or if made well in advance once per month will do!
• When the big day has arrived, give your pudding a fresh covering of greaseproof paper/foil – don’t forget to make a handle! Then steam for approximately 2 hours.

The post Mrs Beeton’s Traditional British Christmas Pudding Recipe & History! appeared first on Miss Windsor's Delectables.

Hello, darlings!
​
I excitedly present Fannie Merritt Farmer’s good old-fashioned American pumpkin pie!

You see, I discovered this frightfully fabulous and easy recipe in my 1909 edition of The Boston Cooking-School Cook Book – How Spiffing! 

Rather interestingly, the origins of pumpkin pie tumble all the way back to the 1500s, where Medieval cooks served stewed pumpkin, sweetened with sugar, livened up with spice, and enwreathed with pastry.

Also, there are many early recorded recipes of pumpkin pie, one of which has a French connection – Ooh la la! – Tourte of Pompion – created by Francois Pierre La Varenne in 1653. Then as the years zoomed by, during 1796 a recipe for pumpkin pie appeared in the first known American cookbook by Amelia Simmons, which is very similar to Fannie’s version, although it requires scalded milk, eight eggs, and one may add grated lemon-peel instead of spices. 

And I must say, to all my fellow Brits who are a little shy of pumpkin pie, please don’t fret my darlings, as I’m absolutely sure you’ll adore it! The texture is very similar to a cheesecake, and it tastes utterly divine – just one teeny-weeny mouthful and I guarantee you’ll be bouncing around culinary heaven!

​Now, you’re probably aware that pumpkins are a big thing in the US, but sadly the season has passed (September to October), “Aaah, what a shame, Miss Windsor” I hear you squawk!
​
But nevertheless, this classic sweet dish of creamy pumpkin and spices will, of course, be the dessert of choice on every American’s Thanksgiving table! However, I’m afraid to say, many American culinary enthusiasts will succumb to the convenience of a ghastly can of pumpkin puree, as Thanksgiving falls in November.  

But luckily darlings, here in the UK we’re “smack bang” in the middle of pumpkin season (October to December) – so it’s pumpkins galore! And so, one may purchase their round, rippled, orange ball of deliciousness from your local supermarket, farm shop, or maybe you’ve been blessed with “green fingers” and grow your own! 

​​Whatever the case, it’s nice to know that pumpkin pie has become increasingly popular here in the UK. However, I must remark, that it’s just recently come to my attention that many folks pay over the odds for a readymade pumpkin pie from somewhere like Whole Foods Market – around a tenner, I believe – that’s outright daylight robbery, don’t ya think?

Therefore, I invite you to have a jolly good go at recreating Fannie’s version – with a bit of a Miss Windsor twist, of course! as it’s a fairly cheap dish to make and will only cost you £4 or £5 in total. 

​Darlings, and in this in this day and age, the kind of pumpkin pie that one has become accustomed to often includes spices such a nutmeg, cloves, and allspice, however, Fannie’s version only requires cinnamon and ginger.

Now, having recreated Fannie’s old-fashioned pumpkin pie a couple of times, I must admit it tasted rather bland. So, in order to “jazz it up” a little I used a heaped teaspoon of ginger and cinnamon, plus a flat teaspoon of allspice. Oh, and please note that I used sweet cinnamon instead of the plain old boring type.

Nowadays the addition of condensed or evaporated milk often takes precedence over traditional plain old cream and milk– a culinary crime, indeed! So please do take heed my dears, and refrain from falling victim to such nonsense – the old-fashioned way is the best way!  

Darlings, please hop on board and join Miss Windsor for a merry jaunt down “food history” lane, where you’ll learn how to recreate Fannie’s traditional recipe for pumpkin pie.

Here’s Miss Windsor’s recipe for:

HOMEMADE PUMPKIN PUREE

Miss Windsor x

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Miss Windsor Presents: Fannie Farmer’s Old-Fashioned American Pumpkin Pie!

Prep Time 20 minutes

Cook Time 1 hour

Servings 10 delightful guests!

Equipment

• A large pie dish or baking tin – approx. 22cm / 8.5 inches

Ingredients

• 1 & 1/2 cups (400g) pureed pumpkin
• 1 cup (140g) brown sugar
• 1 heaped teaspoon of sweet cinnamon
• 1 heaped teaspoon of ginger
• 1 flat teaspoon of allspice
• ½ teaspoon of salt
• 2 eggs
• 12 US fl oz (350 ml) milk
• 4 US fl oz (125 ml) double 0r heavy whipping cream
• short-crust pastry

Instructions

• Preheat your oven to 200*C / 180*C Fan / 390*F / gas mark 6.
• First off, line your lightly greased pie dish or baking tin with short-crust pastry, then fill with baking beans and bake blind for approximately 20 minutes. Or if you don't have any baking beans to hand, brush with whisked egg instead – but make sure the pastry is pushed firmly into every crevice of your tin!
• Then immediately reduce oven temperature to 180*C / 160*C Fan / 350*F / gas mark 4.
• Darlings, as per Fannie’s instruction above, simply mix all the ingredients together in the order given.
• However, before you transfer the prepared mixture to the pastry case, take a thin strip of foil and wrap around the pastry crust (outer edge) in order to prevent it from over browning and going hard.
• Now, with a steady hand pour the mixture into the pastry case, then place the tin on the middle shelf of your oven. Bake for approximately 1 hour, or until the filling has set in the middle.
• Voila! You’ve successfully made Fannie Farmer's Old-Fashioned Pumpkin Pie from scratch – absolutely, bloomin’ marvellous!
• Darlings, best serve when cool, with a dollop of whipped cream.

The post Fannie Farmer’s Old-Fashioned American Pumpkin Pie! appeared first on Miss Windsor's Delectables.

Hello, darlings!

Okey dokey – let’s crack on and make some pumpkin puree from scratch! Perfect for pumpkin pie or as a tasty, seasonal, healthful alternative to our beloved starch ladened mashed potato.

​I say, if you’re keen on recreating the latter, then Miss Windsor recommends to “jazz” it up a smitch with a dollop of butter, followed by a sprinkling of sea salt and cracked black pepper – How spiffing! 

Be warned: I’m a lady of very little patience, and will not tolerate cheating or bone idleness! Therefore, what a sheer disappointment it would turn out to be if you’d succumbed to the convenience of “readymade” pumpkin puree from a can – darlings, take heed! ​

​But as you’re here, you’re permitted to breathe a sigh of relief, as presumably, you wish to make pumpkin puree the old-fashioned way – especially if you plan on whipping up one of those good old American classics of pumpkin pie.

Darlings, I must say, before you toddle off to your kitchen, according to Fannie Merritt Farmer’s recipe for pumpkin pie which I discovered in my 1909 edition of The Boston-School Cook Book, our dearest Fannie recommends using steamed and strained pumpkin. However, and for no particular reason at all, I prefer to use baked pumpkin instead.

Please click here for:

FANNIE MERRITT FARMER’S OLD-FASHIONED AMERICAN PUMPKIN PIE!

Enjoy!

Miss Windsor x

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Miss Windsor’s Pumpkin Puree ​(for Pumpkin Pie & Savoury Dishes)

Prep Time 10 minutes

Cook Time 1 hour

Equipment

• Large baking tray / pan

Ingredients

• one medium pumpkin (of the edible kind!)
• olive oil

Instructions

• First off, please thoroughly wash your grubby little ‘paws’ – much obliged!
• Preheat your oven to 190*C / 170*C Fan / 375*F / gas mark 5.
• With a sharp knife carefully cut the pumpkin in half and remove the stem.
• Then with a large spoon and a firm grip, scrape out the insides and seeds. Make sure you do a good job now and remove every last seed!
• Line your baking tray with foil, and gently lay down the pumpkin halves. Then merrily rub olive oil over both halves.
• Place on the middle shelf of your oven and bake for 1 hour – until fork tender.
• When your pumpkin halves are ready, carefully remove the tray from the oven.
• Now, carefully scrape out the succulent flesh from the skins. Darlings, if you find the flesh a tad bit watery, just drain off the excess.
• Using a potato masher and some ‘elbow grease’ commence mashing! Mash until it resembles a puree like consistency. Use a sieve to drain off any excess water.
• Congratulations you’ve successfully made Miss Windsor's Pumpkin Puree from scratch!

The post Miss Windsor’s Pumpkin Puree (for Pumpkin Pie) 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 

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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.