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]]>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!
ALL PHOTOGRAPHY BY MISS WINDSOR EXCEPT FOR MRS SIMKINS DAINTY TEA-TIME SANDWICHES!
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]]>The post Mrs Beeton’s Tennis Cake – for Wimbledon Afternoon Tea! 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!
ALL PHOTOGRAPHY BY MISS WINDSOR
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]]>The post Miss Windsor’s Chocolate Orange Cream Roll! appeared first on Miss Windsor's Delectables.
]]>Hello, darlings!
You may already know, that our beloved sovereign, HM Queen Elizabeth II is a “chocoholic” of the incredibly ardent and incurable kind. And so is Miss Windsor’s beloved grandmother Josie who just so happens to share the same birth year of 1926 with Her Majesty.
So, with this in mind, accompanied by a zingy twist of orange, I recreated the frightfully fabulous Chocolate Cream Roll to celebrate Her Majesty’s official birthday of Trooping the Colour – this year it takes place on Saturday the 13th June 2020.
Miss Windsor shall serve her queenly recreation to an assemblage of guests at her terribly splendacious afternoon tea party, in other words, a jolly good “royal knees-up”!
For those who have a keen interest in food history, I’m sure you’ll be pleased to know that I discovered this recipe in my 1935 edition of the Radiation Cookery book – a cherished gift from my gentleman friend, Sir Brian of Church Street Market, London.
Darlings, in the spirit of Her Majesty’s official birthday, Miss Windsor’s Chocolate Orange Cream Roll is most certainly the perfect sweet treat to tickle one’s fancy, so to speak! So, please indulge in slice or two of this incredibly light, temptingly tangy, devilishly moist, rich, and chocolatey, sumptuous delight – slathered with a luxurious layer of orange buttercream icing.
Oh, and this decadent choco-orange beauty is best enjoyed with a cup of your favourite Rosie Lee – for those who aren’t privy to a verse or two of cockney rhyming slang, Rosie Lee is indeed a cup of tea! Of course, tea is the most appropriate liquid refreshment to be quaffed from a bone china cup and saucer, whilst one enjoys the royal delights of an afternoon tea pageantry of goodies.
But if you fancy something a trifle stronger, Miss Windsor permits you to a sip or two of the Queen’s favourite tipple of Gin and Dubonnet – to be supped from a crystal glass tumbler!
Darlings, before you toddle off to your kitchen, I’m proud to announce that this exquisite sweet treat fit for a Queen has been awarded Miss Windsor’s Royal Stamp of Approval.
GOD SAVE THE QUEEN!
Darlings, if you fancy learning more about Trooping the Colour, or recreating another royal recipe fit for a QUEEN! Then please do take a look at MISS WINDSOR’S CHOCOLATE QUEEN PUDDING!
ALL PHOTOGRAPHY BY MISS WINDSOR
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]]>The post Miss Windsor’s Chocolate Queen Pudding! appeared first on Miss Windsor's Delectables.
]]>Hello, darlings!
It’s an absolute pleasure to present Miss Windsor’s spin on a frightfully decadent and regal recipe fit for a QUEEN – Chocolate Queen Pudding!
I recreated this palate teasing, chocolaty kind of luxury Bread Pudding to celebrate our sovereign’s “official” birthday of Trooping the Colour, which takes place on Saturday the 8th of June 2019.
I must say darlings, my beloved grandmother Josie and Her Majesty The Queen both entered this magnificent world during the year 1926 – known as the roaring ’20s! And suffice to say, both ladies are of the greatest personage and have many things in common, one being they are “chocoholics” of the incredibly ardent and incurable kind (Oh, I say!).
Therefore, with chocolate firmly in mind, I scoured the discoloured and rather frayed pages of my 1935 edition of the Radiation Cookery Book and stumbled upon this mouth-watering recipe, which I jazzed up a tad with a smattering of spice and a zing of lemon and orange zest.
In fact, this particular cookery book was a generous gift bestowed upon Miss Windsor by her darling friend Sir Brian of Church Street, London.
Now, for those who are wondering what the heck is the Radiation Cookery Book, well it’s simply a cookery book that accompanied the “Regulo” controlled New World Gas Cooker. And for those who are familiar with gas cookers/ovens, especially folks in Great Britain, the term “gas mark” (i.e gas mark 5) derived from the term “Regulo mark” – and there you have it!
Darlings, Miss Windsor must admit she is a tad bit envious that her beloved Queen Elizabeth II celebrates two birthdays each year. The first being her “actual” birthday on the 21st April – this year she turned the grand old age of 93! Then on the second Saturday of June, Her Majesty commemorates her official birthday in the form of a public celebration – a parade known as Trooping the Colour, a tradition since the reign of King George II.
“I say, Miss Windsor, could you kindly reveal a few details about this vibrant celebration,” of course, my dears! In a nutshell, Trooping the Colour, as a birthday parade, commenced its royal journey due to the infamous British weather – which I’m sure most of you are well accustomed to!
Conflicting records dictate, that King George II was born in October or possibly November, but thankfully all agree the same year of 1683. Of course, the weather in Great Britain is absolutely dismal during these months, and obviously hindered His Majesty’s wish to celebrate his birthday with a jolly good royal “knees-up” of a public parade.
So, for the first time in 1748, the King of England planned a joint celebration of his birthday with an annual military parade of Trooping the Colour, which possibly dates back to the reign of Charles II (17th century). Apparently, the British Army would line up and display their regimental flags known as “colours”, then officers/soldiers would march between the ranks of troops and familiarise oneself with their regiment, which was imperative for the battlefield.
Nevertheless, the summertide military parade combined with King George II’s birthday certainly kicked off a tradition that our darling sovereign, Her Majesty Queen Elizabeth II still follows today. And since 1987 Her Majesty prefers to observe the parade from the comfort of her royal carriage, as opposed to inspecting troops from horseback, which of course, was always conducted in a ladylike pose of “side saddle”, whilst sporting her full military regalia.
Okey dokey darlings, without further ado, please hotfoot into your kitchen and prepare for some culinary magic of bygone days – regal style, of course!
GOD SAVE THE QUEEN!
ALL PHOTOGRAPHY BY MISS WINDSOR – EXCEPT FOR THE QUEEN & GRANDMOTHER JOSIE!
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]]>The post Mrs Beeton’s Rose & Lime Saucer Cake! 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.
ALL PHOTOGRAPHY BY MISS WINDSOR
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]]>The post Mrs Beeton’s Veal & Ham Pie! appeared first on Miss Windsor's Delectables.
]]>Happy British Pie Week!
By Jove! Miss Windsor has certainly surpassed herself today! You see, in the spirit of British Pie Week, and my passionate quest in “Bringing food history alive”, I recreated Mrs Beeton’s Veal & Ham Pie.
You see, whilst searching for something frightfully unusual, yet awfully hearty and traditional which one could recreate for British Pie Week, thankfully, Miss Windsor stumbled upon Mrs Beeton’s Veal & Ham Pie recipe – in her 1906 edition of Mrs Beeton’s Book of Household Management – first published in 1861.
Darlings, now you’re forbidden to turn your nose up to this glorious dish, which I must admit, is of an acquired taste; yet delightfully delicious (believe me, I was extremely surprised by how mouth-watering tasty this recipe turned out to be!) British, suet crust, meat-based pie created with an unusual concoction of ingredients such as sliced veal fillet or cushion, chunky bacon bits, hard-boiled eggs, a sprinkling of seasoning, followed by a “gill” (translation: 140ml or 5 US fl oz.) of beef stock – and nout more!
That’s right, darlings, you’ve read it correctly – boiled eggs, three in fact! Even Miss Windsor suffered a moment of doubt when she spied this rather interesting addition – a Victorian delicacy, I wonder? To to be honest, at first glance of this recipe, one presumed it could’ve been served during some kind of medieval banquet – curious to find out? Miss Windsor certainly is!
Okey dokey, I’ve just consulted one of my modern mentors: the jolly old internet, therefore, I discovered that we’ve been gorging on pies since the medieval times and maybe a trifle before then. Apparently, during the late 14th century a cookbook which included many recipes for all kinds of pies was written for the chefs of King Richard II.
In fact, during such times a pie was commonly known as a “coffyn” or “coffin”, which means container. This was actually a stiff paste created with flour and water that would act as a robust vessel for baked sweet and savoury fillings. Apparently, in Elizabethan England, one would revel, “If it’s good, tis better in a coffyn.”
And rather interestingly, the Victorians were still making a similar kind of paste, which the cook of the house whipped together with ingredients such as flour, water, plus the addition of butter, egg, lard, or dripping.
Also, during the Victorian era suet crust for meat and sweet pies was terribly popular and so easy to make – just flour, suet, cold water, baking powder, and/or sugar! I say, when Miss Windsor was a nipper Grandmother Josie advised that one must bring the pastry together with the blade of a knife, including the likes of suet pastry!
Therefore, I vividly recall Grandmother Josie reciting one of her mother’s culinary maxims, Great Grandmother Gertie’s to be precise, “Stir with a knife, stir up strife!”
Darlings, I like to think it’s an old wive’s tale, but admittedly one is very superstitious, so if I ever find myself armed with a knife immersed in a bowl of pastry dough, I naturally mutter that rather ghastly phrase, which of course, as a matter of caution, I do so with all my fingers crossed, including my teeny toes!
Moving swiftly on, now according to the food history records, during the medieval times, one would feast on pies made with a hot water crust. You see, back in those days of beyond pies were an elaborate and exceedingly grand centrepiece of the banqueting table – How fabulous!
They were baked in decorative moulds, often glazed, and on occasion would boast a stuffed animal or bird which would, of course, suggest the filling of the pie.
Just one more thing; whilst I scoured through the jolly old internet for snippets of information about veal and ham pie, I learned that many recipes require a hot water crust, and some recipes call for whole hard-boiled eggs, not slices. Therefore, suffice to say, I do believe some kind of version of veal and ham pie would’ve perched most comfortably on a medieval banqueting table.
Darlings, now before you dash off to your kitchen to recreate this scrumptious slice of food history, I must say, if you’re a tad put off by the addition of hard-boiled eggs, then may I suggest slices of parboiled potatoes instead.
Cheerio for now,
ALL PHOTOGRAPHY BY MISS WINDSOR – EXCEPT FOR 1940’S FAMILY PHOTO!
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]]>The post Mrs Beeton’s Christmas & Celebration 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!
ALL PHOTOGRAPHY BY MISS WINDSOR
Fancy more cake? If the answer is YES, then may I recommend the following delectable delight!
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]]>The post Miss Windsor’s Wartime Meatless Farmhouse Pie! appeared first on Miss Windsor's Delectables.
]]>Hello, darlings!
Happy British Pie Week!
I say, my dear fellows, in the spirit of British Pie Week Miss Windsor’s been having an absolute blast reviving age-old recipes from the past! So, just in the nick of time before this wonderful week comes to an end, one wished to “Spitfire” back to the British wartime days and recreate something frightfully healthful and wholesome – a dish Grandmother Josie would’ve certainly approved of!
May I present the rather delectable and exceedingly homely Miss Windsor’s Wartime Meatless Farmhouse Pie – How splendid! You see, I stumbled upon two terribly toothsome and similar pie recipes in my copy of Recipes of the 1940’s by Irene Veal. Therefore, my version is a fusion of both, just minus the meat! And evidently, darlings, you’ll soon discover that the operative word for British Pie Week in the Miss Windsor household is VEAL!
You’ll be pleased to know, that this easy, yet frightfully filling recipe is created with an abundance of vegetables such as carrots (which were plentiful during WWII), potatoes, swede, onion, seasoning, mixed dried herbs, little vegetable stock, and the piece de resistance – the wartime luxury of tinned peas!
Oh, and thank the dear Lord (Woolton!) that I had a little suet plus enough flour in my green and cream enamel flour tin to make some dough – so I covered this delightful concoction with a thick, feathery, rather mouth-watering blanket of suet pastry.
A quick word about the courageous carrot! I’m proud to say that during WWII carrots played an important role in feeding the nation. The UK Ministry of Food encouraged the good folks of Britain to substitute rationed goods for carrots instead, therefore, the Agricultural Ministry increased the commercial production of this life-saving culinary asset.
Thankfully, particularly orange carrots, they’re bursting with vital nutrients such as “vitamin A”, and so are known to be “good for one’s eyesight” – bloomin’ marvellous! Also, do you have any idea how many dishes one can rustle up with our trusty carrot? Well, my dears, purely for your delectation, may I indulge you with the following: Mrs Beeton’s Carrot Pudding, carrot soup, carrot jam, carrot cookies, carrot fudge, carrot cake, carrot tart, and so on!
Oh, and one of the recipes I based my fabulous version on originally required “very little meat”, any kind of meat, in fact, including Great Britain’s beloved bacon!
Unfortunately, Miss Windsor used every last scrap of meat from her rather sparse larder to recreate her first offering to British Pie Week – Mrs Beeton’s Veal & Ham Pie, which one discovered in one’s 1906 version of Mrs Beeton’s Book of Household Management, first published in 1861.
Darlings, I must divulge, in the Miss Windsor household we’ve regretfully used up all of our meat and egg rations for the entire week on that blasted pie, “Oh, dearie me!” I hear you squeal with oodles of concern! You see, as one will appreciate, Mrs Beeton’s mouth-watering recipe, evidently, is an exquisite Victorian dish of an acquired taste!
It called for plenty of veal, sliced hard-boiled eggs, seasoning, plus a dash of beef stock – and nothing more! I say, the pie dish was packed to the rafters with meat, and it took days to munch our way through this somewhat Victorian overindulgence!
I must admit, I’ve been a trifle reckless with our precious rations, but nevertheless, Miss Windsor has certainly prevailed, and will not see anyone go hungry in wartime Britain! Thankfully, vegetables are not rationed here, so without further ado, I whipped up this delightful pie which is full to the brim with nutritious vegetables, plus the addition of a small tin of garden peas that I found lurking behind a rusty old tin of Bird’s Custard powder – How spiffing!
Plus I threw in a smattering of garlic that I saved from dear Winnie’s allotment, which I chopped and dried during the summer months in readiness for a glorious pie moment like this!
Darlings I’m feeling awfully parched now! So, before I pop off to warm up my darling Brown Betty teapot for a well-deserved cuppa, to be, of course, supped from my sage green Wood’s Ware Beryl cup and saucer. I must say in the Miss Windsor household, not a thing is wasted, therefore, Grandmother Josie often trumpeted, “Waste not, want not!”
Of course, she was absolutely correct, as I have very fond memories of my darling grandmother saving anything from a few grains of cooked rice, half a small boiled potato, to a handful of cheese crumbs that one would store in a Tupperware container and used to whip-up the suppertime classic of Welsh rarebit – I dare say, you never know when that morsel of food may come in handy!
So, come along darlings, join the jolly old war effort and Eat for Victory!
If you fancy recreating another wartime recipe, then why not try:
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]]>The post Mrs Beeton’s Old-Fashioned Yorkshire Pudding (or Batter Pudding!) appeared first on Miss Windsor's Delectables.
]]>Hello, darlings!
Happy Yorkshire Pudding Day! (3rd Feb 2019)
In the spirit of this most wonderful day, I wished to recreate a family sized Yorkshire pudding; not the individual type that we’re all so familiar with – How spiffing!
Therefore, I just so happened to find the ideal recipe in my 1903 edition of Mrs Beeton’s One Shilling Cookery Book, which originally belonged to my great great grandmother Georgina.
Oh, and by the way, Mrs Beeton’s recipe makes two puds, so you may scoff one with your Sunday dinner of roast beef and gravy, and freeze the other for a rainy day!
I say, now I expect you’re “chomping at the bit” to whip-up an old-fashioned, fluffy, Yorkshire pudding – Mrs Beeton style, of course! If so, I must warn you my dears – it’s at your peril! You see, although one may follow the same recipe over and over again, the results may vary each time – very annoying, indeed! If this happens, don’t blame me, like I said it’s at your peril!
Now, I tell thee, Miss Windsor has tried her very best to perfect Mrs Beeton’s Yorkshire Pudding. Thankfully most of her attempts have turned out a culinary triumph, and others have been a sight for sore eyes, flat as a pancake comes to mind – Oh, dearie me!
Apparently, Yorkshire puddings are very temperamental – you dare say! And so, I discovered they thrive in the hottest oven possible: the beef dripping (or lard) must be roaring hot. Also, it’s imperative that the batter is room temperature, and one must only bake in a metal vessel.
Darlings, as you may know, it’s an exact science, yet Mrs Beeton recommends six tablespoons of flour, which is not really an exact measurement! – so get one thing wrong and you may be heading for a culinary catastrophe!
To be frank, I’ve never been too fond of Yorkshire pudding, because quite simply my dears I found them rather ghastly, although funnily enough, I adore anything pancake-like and doughy.
However, one must express tremendous thanks to my darling culinary amour – Mrs Simkins – who just recently, and unbeknownst to her darling self, has managed to sway Miss Windsor’s delectable palate to give the jolly old Sunday roast garnish, another bash! In fact, back in the day, Yorkshire pudding was cooked under the meat, which was mainly mutton have you note, which was due to Yorkshire’s abundance of sheep – very similar to Wales!
You see, the frightfully talented Mrs Simkins published a splendid book called Traditional Yorkshire Cooking, and so plonked within the glossy pages of her new culinary delight, there I discovered her recipe for Mum’s Yorkshire Pudding! Oh, and I must say, Mrs Simkins’s photo makes those bundles of batter appear utterly irresistible! Therefore, one said to oneself, “If Mrs Simkins adores them, then so will I!”
And I must say, following my first attempt of Mrs Beeton’s recipe, it was obvious that she failed to mention two vital instructions. Now do not fret my dears, thank goodness for the aid of Mrs Simkins new book, as it was plain to the eye that Yorkshire pudding requires the hottest oven possible. Also, the beef dripping must be scorching hot before the batter descends into the metal baking vessel. Thank goodness, these instructions clearly explain why my very first Yorkshire pud emerged from the oven looking rather like a bobbly soggy quiche – yikes!
Now I must divulge since I was a child I found it difficult to fathom why one would indulge in these rather odd looking baked mini “frisbees” – and heaven knows where the Yorkshire and the pudding come into it? Well, to solve such a mystery I consulted the jolly old internet for some much-needed counsel, and quite shockingly, I was informed that the exact origins of the Yorkshire pudding are unknown – disappointed? so am I!
However, darlings, the first ever recorded Yorkshire pudding was in 1737, known back then as A Dripping Pudding, published in an intriguing cookery booked called The Whole Duty of a Woman – How fascinating!
Nowadays, as you know, Yorkshire pudding is baked in the oven and is served as an accompaniment to roast beef and gravy. However, I wish to share a titbit of information which I stumbled upon in my 1906 edition of Mrs Beeton’s Book of Household Management:
“Yorkshire pudding is always cooked in front of the fire; when baked in the oven, the term “batter pudding” is applied to it by the people of the county whence it derives its name“.
Now, if we roll back to the olden days, one would eat this world-famous batter dish on its own as a first course with gravy, thus filling one’s tummy in order to eat less of the expensive meat course. Yet sadly, for the main meal, poorer households would only eat Yorkshire pudding moistened with a sauce or gravy.
Darlings, if you wish to take the plunge and recreate Mrs Beeton’s Yorkshire Pudding recipe, then please bear in mind Mrs Simkins most welcome counsel, “Never, ever, even think of opening the door of the oven whilst the pudding is cooking” – wise words, Mrs Simkins!
A little tip before you dash off to your kitchen, to add a touch of flair, why not sprinkle some sultanas over the batter before your pud enters the oven.
For dessert, may I recommend a frightfully British suet pudding, which I must say is a touch spicy, subtly sweet, and exceedingly wholesome!
My great great GRANDMA GEORGINA’S COLD WINTER PUDDING!
Good luck, darlings – you’re gonna need it!
The post Mrs Beeton’s Old-Fashioned Yorkshire Pudding (or Batter Pudding!) appeared first on Miss Windsor's Delectables.
]]>The post Grandma Georgina’s Cold Winter Pudding! appeared first on Miss Windsor's Delectables.
]]>Happy New Year!
I’m thrilled to present my great great Grandma Georgina’s Cold Winter Pudding!
So, darlings, it’s time to fasten your apron strings, pull up your sleeves, grab ya mixing bowl and wooden spoon, and join Miss Windsor for a gay ol’ time down memory lane where together we’ll recreate a delicious slice of food history!
This frightfully British suet pud will certainly raise one’s body temperature during those rather inclement days or evenings – How spiffing! And I dare say, if you’re a fan of bread pudding, although this recipe contains no bread at all, I’m sure you’ll fall head over heels with Grandma Georgina’s creation!
Oh, and I must admit Grandma’s Georgina’s original recipe lacked a bit of winter flair! So, I “jazzed” it up a tad with the addition of mixed spice, cinnamon, ginger, nutmeg, and lemon/orange zest.
Now, before I go into any further detail about this devilishly old-fashioned pud that my great great grandmother Georgina originally created. I must admit, for a good while I had been pondering when would be the right time to recreate a recipe from my most treasured hand-scribed heirloom.
“Blimmin’ heck Miss Windsor, what the Dickens are you harping on about?” I hear you squeal with immense excitement!
Well, the merry season has now fluttered away into the shadow of 2018, and so without fuss or fuddle, the bright skies of 2019 have beckoned Miss Windsor to showcase a recipe from Grandmother Georgina’s handwritten recipe book, which I believe she started to scribe during the early 1900s or maybe a trifle before that whilst Queen Victoria was still on the thrown – How riveting!
Darlings and I must say, this marbled covered, rather frayed and fragile, sepia-tinged recipe book, splattered with dark blobs of cake batter and fat, handwritten in ink, pencil, then recipes and adjustments later written in biro, was lovingly passed down through the kitchen hierarchy of my beloved ancestral abode in the seaside town of Clevedon, North Somersetshire.
Oh, and one must bear in mind, that most of the recipes, until the introduction of a gas stove, were created with the aid of fire – a wrought iron range cooker to be exact!
You see, although this gem of a book commenced its culinary journey with my great great grandmother Georgina’s beautiful handwriting in ink and pencil; recipes were also added by my great great aunt Betty. In fact, some of the recipe adjustments made in biro were by my darling grandmother Josie – a rather commendable joint effort, don’t ya think!
One of the most fascinating facts about this handwritten recipe book is that many recipes were either shared between friends and family, or they were simply snaffled from fellow cooks – of course, that’s if you were a lady of a dishonest nature! And, funnily enough, snaffled is exactly what our British culinary marvel, Mrs Beeton, is also guilty of. So rumour has it, she nobbled (or snaffled in this case!) a fair few recipes from famous cooks such as Eliza Acton – slapped wrist, Mrs Beeton.
Therefore, I discovered recipes for Nellie’s Boiled Cake (a neighbour who lived at no.10) Miss Awdry’s Marmalade – cousin of Reverend W. Awdry and creator of Thomas the Tank Engine (Auntie Betty worked for Miss Awdry) Winnie’s Chutney, Jim’s Mum’s Sloe Gin, Olive’s Cake, and many many more. And some are clearly wartime recipes, due to their requirement of powdered eggs and butter ration – dated around the early 1940s.
Darlings, I do wonder if my great great grandmother Georgina was a Muffin Warrior (or Worrier?) of some kind? “Muffin Warrior, Miss Windsor, what the heck is that?” I hear you shrill with oodles of intrigue!
Well, several moons ago I turned on the wireless and tuned into Wordaholics on BBC Radio 4. One of the panels mentioned Muffin Warrior, and if my memory serves me correctly, it translates to “A group of old ladies eating muffins, drinking tea, and gossiping.”
Question is: was Grandmother Georgina guilty of participating in such an activity? And if so, one presumes she enjoyed a jolly good gossipy natter, gorging on muffins and supping tea, whilst she snaffled or exchanged (I hope!) recipes with her fellow Muffin Warriors’ – I dare say, sounds like terribly good fun to me!
Darlings, sorry to disappoint, but there’s nothing left to reveal about Grandma Georgina’s Cold Winter Pudding! However, suffice to say it’s certainly stood the test of time as far as British food is concerned – to be consumed, of course, with a jolly good dousing of Bird’s custard!
Oh, and if you’re keen to learn more about my handwritten culinary heirloom, or would like to further your acquaintance with my great great grandmother Georgina, great great aunty Betty, and grandmother Josie, then please do pop back soon.
In the meantime, please take a peek at the following recipe which features my beloved grandmother Josie.
You may also like…
MISS WINDSOR’S QUICK & EASY VICTORIAN BOILED FRUITCAKE – FEATURING GRANDMOTHER JOSIE!
ALL PHOTOGRAPHY BY MISS WINDSOR EXCEPT PHOTOS OF FAMILY!
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