Hello, darlings!

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

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

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

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

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

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

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

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

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

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

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

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

MRS SIMKINS DELICIOUS DAINTY TEA-TIME SANDWICHES!

Miss Windsor x

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

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Miss Windsor’s Mini Scotch Eggs

Prep Time 40 minutes

Cook Time 20 minutes

Servings 8 delightful guests (2 per guest)

Equipment

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

Ingredients

• 14 to 16 quails’ eggs

Ingredients for Meat Layer

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

Ingredients for Breadcrumb Coating

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

Instructions

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

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

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

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

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

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

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

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

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

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

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR

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Mrs Beeton’s Tennis Cake

Course Dessert

Prep Time 50 minutes

Cook Time 1 hour 30 minutes

Author Miss Windsor

Equipment

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

Ingredients

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

Instructions

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

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

​Hello, darlings!

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!

Miss Windsor x

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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Mrs Windsor’s Chocolate Orange Cream Roll!

Prep Time 30 minutes

Cook Time 6 minutes

Servings 8 delightful guests

Equipment

• electric hand-whisk / food processor
• shallow baking tin – 9 x 13 inches or 23 x 33 cm (approx.)

Ingredients

Chocolate Orange Sponge

• 2 eggs
• 120 g (just under 1/2 cup) caster sugar
• 80 g (3/4 cup) plain flour
• 1 tbsp cocoa powder (level)
• 1 teaspoon of orange extract
• 1/4 level teaspoon of baking powder
• 2 tbsp fresh orange juice
• a sprinkling of brown sugar

Orange Butter Cream

• 125 g (just over 1/2 cup) unsalted butter
• 300 g (3 cups) finely sifted icing sugar
• 1 tsp orange extract or orange liqueur (add more to taste!)
• finely grated orange zest
• roughly chopped dark chocolate chips

Garnish

• fresh orange slices

Instructions

• Squeaky clean hands at the ready!
• Pre-heat your oven to 220 *C / 200 Fan / 425 *F / gas mark 7.
• Using a large mixing bowl whisk the eggs and caster sugar until pale and creamy.
• With a steady hand stir in the sifted flour, chocolate powder, and baking powder, then add the orange extract and fresh orange juice. Mix gently with a wooden spoon.
• Prepare the baking tin with greaseproof paper.
• Pour in the batter and smooth over with a palette knife, then tip the baking tray from side to side to even out the mixture.
• Bake for exactly 6 minutes.
• Darlings, now with great care dampen a cloth with boiling water (I recommend an old tea towel) then place a piece of greaseproof paper over the top and sprinkle with brown sugar.
• Turn out your creation onto the sugared paper and remove the cooked paper from the sponge, then roll it up!
• Allow to completely cool.
• Once cooled, it’s time to whip-up the Orange Butter Cream filling! So, using your modern day appliance or a wooden spoon, simply beat together the butter, icing sugar, and orange extract or a drop of orange liqueur until pale in colour and creamy. Add a drop of milk if it’s a little stiff.
• Darlings, now this step requires the aid of light hands! Carefully unroll the sponge and spread with the filling, then scatter with orange zest and a handful of roughly chopped chocolate chips. Gently roll back up and leave to stand for a few hours.
• When ready to serve cut into equal portions and present on a pretty plate. Garnish with a slice of fresh orange – voila!
• Serve to your delightful guests with a cup of Rosie Lee!

The post Miss Windsor’s Chocolate Orange Cream Roll! 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!

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR – EXCEPT FOR THE QUEEN & GRANDMOTHER JOSIE!

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Miss Windsor’s Chocolate Queen Pudding

Course Dessert

Cook Time 1 hour 15 minutes

Author Miss Windsor

Equipment

• coffee grinder or similar implement! 
• electric whisk
• pie dish (medium size)

Ingredients

• 210g (2 & 1/3 cups) brown bread crumbs 
• 80g (1 cup) grated dark chocolate
• 30g (just under 1/4 cup) caster sugar – for the pudding mixture.  
• 90g (1 cup) caster sugar – for the meringue.
• 1 pint (20 US fl oz.) whole milk
• 2 eggs yolks
• 2 egg whites – for the meringue. 
• zest of a lemon
• zest of a small orange
• optional: grated nutmeg 

Instructions

• Darlings, please wash those grubby little mitts of yours in readiness for some "regal" culinary action!
• Preheat your oven to 140*C / 120*C Fan / 275*F / gas mark 1.
• Prepare your breadcrumbs by whizzing the brown bread in a coffee grinder or similar kitchen implement!
• Grate the chocolate using a cheese grater – be careful not to shred a finger or two!
• Transfer the breadcrumbs to a large mixing bowl.
• Now, reach for a large saucepan and pour in the milk, followed by the grated chocolate.
• Bring to the boil, then remove from the hob and sprinkle over the breadcrumbs and stir. 
• Allow the mixture to cool completely.
• When the mixture has cooled, pour in (30g / just under 1/4 cup) of caster sugar. 
• Add 2 egg yolks, zest of a lemon and orange, and some grated nutmeg, then merrily stir together with a wooden spoon.
• Grease your pie dish and gently pour in the mixture – set to one side. 
• Using an electric whisk, beat the egg whites until stiff n’ dry, then fold in the remaining caster sugar.
• With a pallet knife gently spread the meringue over the top of the pudding, then place on the middle shelf of your oven and bake for approximately 1 & 1/4 hours.
• Your pudding is ready when the meringue has risen and browned a little.
• Darlings, serve this scrumptious pudding on your best bone china vessel. Miss Windsor opted for an elegant dish by "Spode" – just perfect for Her Majesty The Queen’s dining table!
• GOD SAVE THE QUEEN!​

The post Miss Windsor’s Chocolate Queen Pudding! appeared first on Miss Windsor's Delectables.

Hello, darlings!

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

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

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

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

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

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

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

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

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

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

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

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

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

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR 

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Mrs Beeton’s Rose & Lime Saucer Cake!

Course Dessert

Prep Time 30 minutes

Cook Time 20 minutes

Servings 6 rather spiffing guests!

Author Miss Windsor

Equipment

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

Ingredients

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

Rose Buttercream Icing

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

Instructions

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

Rose Buttercream Icing

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

The Finishing Touch

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

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

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, 

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR – EXCEPT FOR 1940’S FAMILY PHOTO!

Print

Mrs Beeton’s Veal & Ham Pie

Prep Time 40 minutes

Cook Time 1 hour 15 minutes

Servings 6 hungry guests!

Author Miss Windsor

Equipment

• medium pie dish
• rolling pin

Ingredients

Suet Pastry

• 350 g (2 & 1/3 cups) self-raising flour
• 180 g (1 & 3/4 cups) vegetable or beef suet
• pinch of salt
• a sprinkling of coarse black pepper
• cold water
• whisked egg for the glaze

Pie Filling

• 680 g approx. (1.5 lbs US) lean veal (fillet or cushion) cut into neat slices by your butcher!
• 220 g (1 heaped cup) cooked bacon bits – diced
• 3 hard-boiled eggs or parboiled potatoes – thinly sliced
• 1 heaped teaspoon of dried mixed herbs
• 1 heaped tablespoon of chopped fresh parsley
• 140 ml (5 US fl oz.) beef stock
• salt and pepper

Instructions

Suet Pastry

• Pre-heat oven to 180*C / 160*C Fan / 355* F / gas mark 4.
• First off, let’s get cracking with the suet pastry! Into a large mixing bowl sieve the flour, then add the suet, salt, and pepper. Mix well.
• Add a few drops of cold water at a time and with a curving motion mix with a knife.
• Darlings, this pastry must not be dry, so add enough water and continue to mix with a knife until the dough is quite sticky.
• Now using you’re pretty little mitts, bring the dough together until it’s rather smooth and elastic. Cover and rest for a while.

The Filling

• Into your pie dish of choice, arrange a layer of veal and season with salt and pepper. Then add a layer of sliced boiled egg (or potatoes) and some cooked bacon bits. Season with mixed herbs and chopped parsley.
• Repeat step one until you have finished the ingredients.
• Pour over the stock and set to one side – How spiffing!
• Darlings take 3/4 of your dough and place onto a floured surface and start gently rolling until you’ve formed a circle or square shape to cover your choice of vessel. Oh, and please make sure that your pastry lid is rolled fairly thick – Ta very muchly!
• Cover the pie filling with the pastry and carefully trim off the edges.
• Now onto the creative bit – How exciting! Using the last of your dough festoon your pie with some decorative leaves and stick them onto the lid with some whisked egg.
• Darlings, you will probably have some left-over pastry, which one may use if needs must, or alternatively why not make one or two jam puffs out of the leftovers!
• Once festooned with pretty leaves, brush the whole pie lid with whisked egg.
• Pop in the oven and bake for exactly 1 and 1/4 hours.
• Serve piping hot with a dash of gravy and some seasonal vegetables – voila!

The post Mrs Beeton’s Veal & Ham Pie! 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! 
 
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! ​

Miss Windsor x

​If you fancy recreating another wartime recipe, then why not try:

MISS WINDSOR’S BEETROOT & GREEN BEAN FRITTERS! 

Print

Miss Windsor’s Wartime Meatless Farmhouse Pie!

Prep Time 40 minutes

Cook Time 30 minutes

Servings 6 hungry guests!

Author Miss Windsor

Equipment

• medium pie dish
• rolling pin

Ingredients

Suet Pastry

• 350 g (2 & 1/3 cups) self-raising flour
• 180 g (1 & 3/4 cups) vegetable or beef suet
• pinch of salt
• a sprinkling of coarse black pepper
• cold water
• whisked egg for the glaze

Pie Filling

• 4 medium potatoes
• 4 large carrots
• 1 medium onion
• ½ large swede
• 1 small tin of garden peas
• a handful of fresh chopped parsley
• 4 heaped teaspoons of mixed dried herbs
• some fresh thyme
• little vegetable stock
• salt and pepper
• 2 or 3 garlic cloves (or the equivalent of dried chopped garlic)
• smattering of flour

Instructions

Suet Pastry

• Pre-heat oven to 190*C / 170*C Fan / 375* F / gas mark 5.
• First off, let’s get cracking with the suet pastry! Into a large mixing bowl sieve the flour, then add the suet, salt, and pepper. Mix well.
• Add a few drops of cold water at a time and with a curving motion mix with a knife.
• Darlings, this pastry must not be dry, so add enough water and continue to mix with a knife until the dough is quite sticky.
• Now using you’re pretty little mitts, bring the dough together until it’s rather smooth and elastic. Cover and rest for a while.

The Filling

• Chop the potatoes into chunky pieces and swede into small cubes. Parboil in vegetable stock, and when done set to one side and keep the vegetable stock.
• Cut the carrots into small cubes, then dice the onion and garlic. Transfer to a large frying pan and add the peas. Season lightly with salt and pepper and fry until browned in a drop or two of oil.
• Add the fresh parsley and thyme, then scatter over the dried mixed herbs and give it a jolly good stir.
• Transfer the parboiled potatoes and swede to the frying pan, add a smattering of flour and thoroughly mix together.
• Darlings, now pour in enough stock to wet the ingredients and fry everything together for a few minutes until well-mixed.
• Next, grab your pie dish and carefully spoon in the vegetable mixture.
• Now, take 3/4 of your dough and place onto a floured surface and start gently rolling until you’ve formed a circle or square shape to cover your choice of vessel. Oh, and please make sure that your pastry lid is rolled fairly thick – Ta very muchly!
• Cover the pie filling with the pastry and carefully trim off the edges.
• Now onto the creative bit – How exciting! Using the last of your dough festoon your pie with some decorative leaves and stick them onto the lid with some whisked egg.
• Darlings, you will probably have some left-over pastry, which one may use if needs must, or alternatively why not make one or two jam puffs out of the leftovers!
• Once festooned with pretty leaves, brush the whole pie lid with whisked egg.
• Pop in the oven and bake for approximately 30 minutes until the pastry is golden brown and risen.
• Serve piping hot with a dash of gravy – that’s if you have a bit leftover from your Sunday roast dinner, if not then ‘hard cheese’!

The post Miss Windsor’s Wartime Meatless Farmhouse Pie! 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!

Miss Windsor x

Print

Mrs Beeton’s Old-Fashioned ​Yorkshire Pudding Recipe!

Prep Time 10 minutes

Cook Time 1 hour

Servings 6 rather ravenous guests!

Equipment

• 2 x round metal baking tins – 20cm / 8 inch

Ingredients

• 900 ml (30 US fl oz) semi-skimmed milk
• 6 large tablespoons of plain/all-purpose flour
• 3 eggs – lightly beaten
• 1/2 teaspoon of salt
• handful of sultanas – optional

Instructions

• Darlings, clean hands at the ready – Ta very muchly!
• Pre-heat oven to 240*C / 220*C Fan / 465*F / gas mark 9.
• Sieve flour and salt into a mixing bowl, then stir with a fork and add enough milk to form a stiff smooth batter.
• Pour in the remainder of the milk and the lightly beaten eggs.

  Tip: the eggs only need to be beaten for a few seconds as they will act as a raising agent.
• Using a whisk, beat the mixture for a few minutes. Cover and set to one side.

  ​Tip: allow your batter to sit for 30 minutes minimum, or up to 1 hour if you have time. The batter needs to be room temperature as it will help your pudding to rise immediately in the oven.
• When your batter has rested for long enough put 2 teaspoons of beef dripping or lard into each tin. Place on a high shelf in the oven but bear in mind you must give enough space for the puddings to rise.
• Once the dripping or lard is smoking hot remove from oven and immediately pour in the batter. Return to the oven as quickly as possible – there’s a good darling!
• Bake for approximately 45 mins to 1 hour until well-risen and golden brown.
• Serve to your guests as a delicious starter or serve as a main course with roast beef and gravy – How scrumptious!

The post Mrs Beeton’s Old-Fashioned Yorkshire Pudding (or Batter 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!

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR EXCEPT PHOTOS OF FAMILY!

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