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.

I say, with just a pinch of time remaining before gooseberry season is well and truly over, I’ve managed to rustle up a scrumptious steamed suet pud – Miss Windsor’s Gooseberry & Redcurrant Suet Pudding. I created this with the simplest of ingredients: suet pastry, green gooseberries, redcurrants, and the ultimate sweet touch of a generous helping of sugar.

I based my culinary masterpiece on a Mrs Beeton recipe, Gooseberry Pudding, published in the 1861 first edition of Mrs Beeton’s Book of Household Management – puddings: the epitome of Victorian cuisine!

Darlings, for the last couple of days I’ve been running around like a blue-arsed fly, so my mother often trumpets! This year, flittered away at such a tremendous speed, it had completely slipped my mind that the end of gooseberry season is nigh!

​You see, gooseberry season is so blinking short (late June to July, plus a tad bit of August), within a blink of an eye there will be no gooseberries left to pick, just a mass of spindly stalks leftover instead. Do not despair, my dears, if you experience a shortage, Miss Windsor recommends using frozen or the tinned sort as an alternative.

In comparison, the redcurrant season is much longer – July to September, which boasts a whole two months of harvest.

So, as you can imagine, it was all panic stations in the Miss Windsor household. Thankfully, my local Waitrose supermarket stocks an array of summer fruits, so I was able to purchase a few punnets of the green common type of gooseberries. Oh, and I sourced some rather resplendent redcurrants from my local greengrocer, which I must say added a splash of vibrancy to what could’ve turned out to be a rather bland and washed-out looking pudding.
​​
Darlings, I must mention that it saddened me to read that our glorious gooseberry, an age-old fruit native to Europe, North-western Africa, and southwestern Asia, is at dire risk of completely disappearing from our pick of summer fruits; although some folks would argue that the gooseberry is actually making a comeback! Whether it is or not, dietary wise it’s bursting at the seams with vitamins A, C, and D.

A few more titbits about our good ol’ fashioned gooseberry: during the 17th century there were over 2000 varieties grown by farmers in the United Kingdom alone, thus it’s one of the first fruits ever cultivated for commercial purposes that reached its height of fame during the early 1900s. You could whip up just about anything with this versatile fruit – Gooseberry Crumble, Gooseberry Cobbler, Gooseberry Pudding, Gooseberry Tart, Gooseberry Sauce, Gooseberry Jam, Gooseberry Fool, Gooseberry Chutney, and so on………

The hard truth is my dears, gooseberries are just not as desirable for consumption in today’s modern world. It appears that strawberries, blueberries, raspberries, and blackberries have certainly superseded the age-old gooseberry due to their availability all year round and can be enjoyed raw.

Also, it appears that the younger generation hasn’t got the foggiest idea what the heck a gooseberry actually is, or what to do with it if they just so happen to stumble upon one! 

​Fortunately, as a young lass, I was privy to all things gooseberry. You see, every year Grandmother Josie and I would frequent the local “pick your own” fruit fields in Tickenham, North Somersetshire, and together we’d strip the bushes bare of gooseberries and then squash as many as we could into my grandmother’s rather tired yet well-loved woven shopping basket. 

It also brings me great pleasure to tell you, that Grandmother Josie was immensely fond of baking, and after a hard days graft at the pick your own fruit fields, she would spend the next day baking pies in her Somersetshire galley kitchen, most of which she’d store in her 1970s chest freezer.

I affectionately recall, following a nourishing and hearty Sunday roast, Grandmother Josie would cut one of her fruity pies into slices, and served to each guest with a drop of cream in my great-great aunt Betty’s luxurious, yellow primrose encrusted, Art Deco dessert bowls – those were the days!

Enjoy with oodles of gusto and a splash of cream!

Miss Windsor x

Darlings, if you fancy recreating another gooseberry classic with a bit of a twist, then please do try MISS WINDSOR’S PINK & SPICY GOOSEBERRY RASPBERRY FOOL! 

ALL PHOTOGRAPHY BY MISS WINDSOR 

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Miss Windsor’s Gooseberry & Redcurrant Suet Pudding

Prep Time 1 hour

Cook Time 1 hour 30 minutes

Servings 4 delightful guests

Author Miss Windsor

Equipment

• 1-pint pudding basin (570ml or 20 US fl oz) 

Ingredients

Suet Pastry

• 350g (2 & 1/3 cups) self-raising flour 
• 180g (1 & 3/4 cups) vegetable or beef suet 
• 60g (1/4 cup) caster sugar
• cold water  

Pie Filling:

• 1 & 1/2 pints (850 ml / 30 US fl oz) of green gooseberries and redcurrants – measured the traditional way
• lots of sugar!

Instructions

Suet Pastry

• First off, let’s get cracking with the suet pastry! Into a large mixing bowl sieve, the flour, then add the suet and sugar. 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 with cling film and rest for 30 minutes in the fridge.  

The Pudding

• Cut the stalks and the little bobbly bits off the gooseberries – top and tail is the official method here! Transfer to a colander.
• Strip the redcurrants from the stalks and add to the gooseberries – thoroughly wash the fruit and place to one side to air dry.
• Take a 1-pint pudding basin and grease well with butter.
• Retrieve your pastry from the fridge and cut away a quarter for the lid – set to one side. Roll out the rest of the pastry onto a floured surface – a fairly thick circle large enough to line the basin – plus a little extra.    
• Line the basin with pastry and firmly press into shape all round. Then add a layer of fruit and sprinkle with a generous helping of sugar. Repeat until you’ve used up all the fruit and your last layer is higher than the edge of the basin – don’t forget to cover the last layer with sugar.
• Moisten around the edge with water and cover with a rolled out pastry lid, then with a sharp knife trim off the excess pastry.
• With the left-over pastry make a few jam puffs and bake in a moderate oven for 10/15 minutes, or pop in the freezer for another time!

To Steam

• Now, place an old saucer onto the bottom of a large saucepan (this will prevent the basin from cracking) then fill with water, about half-way up the basin, and immediately put onto boil. 
• Time to prepare the basin for steaming. Cut a large piece of greaseproof paper and foil. Place the foil piece on the kitchen counter followed by the greaseproof paper on top, and lightly grease with butter.
• Holding both pieces together, make a pleat in the centre, then gently place over the basin and mould it around the edges.
• Using a long piece of string, tightly wrap it around a few times under the “lip” of the basin and secure with a knot or two.
• Make a handle by threading the string from one side to the other. Repeat and secure.
• Trim off the excess paper/foil and tuck both layers under neatly, then place the basin into the saucepan and cover with the lid – remember to weigh the lid down with something heavy.
• Regularly top up with water, as you wouldn't want your pudding to boil dry!
• Steam exactly for 1 & 1/2 hours. Turn out onto a pretty vessel whilst hot. 
• Serve to your delightful guests with lashings of cream!

The post Miss Windsor’s Gooseberry & Redcurrant Suet Pudding! 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!

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

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

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

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

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

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

Enjoy a hearty chunk of Royal Windsor Pudding!

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

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

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

Photo of Queen Elizabeth The Queen Mother!

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

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

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

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

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

Tuck into Royal Windsor Pudding with lashing of Birds Custard!

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

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

Miss Windsor’s Royal Stamp of Approval!

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

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

Vintage advert for Birds Custard!

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

Enjoy the very best of royal fayre!

Miss Windsor x

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

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Royal Windsor Pudding

Prep Time 1 hour

Cook Time 1 hour 15 minutes

Equipment

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

Ingredients

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

Instructions

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

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]]> http://missw.shar-web.co.uk/myrecipes/miss-windsor/royal-windsor-pudding/feed/ 0 http://missw.shar-web.co.uk/myrecipes/mrs-beetons-rose-lime-saucer-cake/ http://missw.shar-web.co.uk/myrecipes/mrs-beetons-rose-lime-saucer-cake/#comments Thu, 18 Apr 2019 00:00:00 +0000 http://missw.shar-web.co.uk/?p=169 The perfect afternoon tea sweet treat – Mrs Beeton’s Rose & Lime Saucer Cake! 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 [...]

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]]> The perfect afternoon tea sweet treat – Mrs Beeton’s Rose & Lime Saucer Cake!

Hello, darlings!

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

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

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

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

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

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

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

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

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

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

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

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

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

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR 

Print

Mrs Beeton’s Rose & Lime Saucer Cake!

Course Dessert

Prep Time 30 minutes

Cook Time 20 minutes

Servings 6 rather spiffing guests!

Author Miss Windsor

Equipment

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

Ingredients

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

Rose Buttercream Icing

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

Instructions

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

Rose Buttercream Icing

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

The Finishing Touch

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

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

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!

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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!

Join the gaiety and celebrate International Carrot Day (Thursday 4th April 2019) with Miss Windsor!

In celebration of this incredibly “carrot-licious” day, and to commemorate (in advance) the 75th anniversary of the D-Day Landings, Miss Windsor presents Mrs Beeton’s Spicy Suet Carrot Pudding. A British, old-fashioned, truly scrumptious, suet pudding recipe, that appears frightfully Victorian yet surprisingly originates from the days of yore! Oh, and by the way, I added the spicy element to it – a generous smattering of mixed spice, ground ginger, and so on.

Although I’m a trifle early, I wish to dedicate this recipe in memory of the brave men, including my darling grandpa Larry (Royal Marine Commando) who on the 6th June 1944 participated in the D-Day Landings, thus finally freed Great Britain from the clutches of Nazi Germany.

“Miss Windsor, what the heck have carrots got to do with the D-Day Landings?” you shrill with immense intrigue! Well, there’s no direct connection, but suffice to say the courageous and healthful carrot also played an important role in winning the war, hence their culinary contribution helped to save the British people from starvation.

Without further ado, Miss Windsor will nourish your palate with a titbit or two about the history of the delightful Carrot Pudding, including the role of our trusty carrot in wartime Britain. 

​According to my resource: the jolly old Internet! Foods of England revealed that the history of the English pudding, including the carrot sort (I believe) tumbles back to the reign of King John of England (1199 to 1216).

​You see, Mr Henry Carey, an English poet, playwright, and musician, wrote in 1726, A Learned Dissertation on Dumplings, a wonderful piece about how puddings derived from dumplings. I haven’t the foggiest idea why this man wrote about such a thing, but regardless of his reason, his content and findings are of great importance to the arena of food history. ​

Mr Carey wrote, The Roman’s, tho’ our Conquerors, found themselves much out-done in dumplings by our forefathers; the Roman dumplings were no more to compare to those made by the Britons. – hear, hear Mr Carey!

He also asserted, The British dumpling at that time, was a little better than what we call a “stone” dumpling, being nothing else but flour and water.

Mr Carey, a man of great discovery and knowledge scribed that every generation grew wiser and wiser, and so the dumpling naturally became a pudding. By such time, milk, butter, marrow, sugar, and plumbs (old English for raisins or any kind of dried fruit) were added to the basic ingredients, then eventually during the reign of our sovereign John, King of England, eggs were introduced to the mixture. 

Darlings, what I’m about to divulge tickles me greatly, and no doubt you too! You see, Mr Carey proclaimed that the invention (addition) of eggs were merely accidental! – or, maybe a blunder of desirable consequence?

Thankfully, Mr Carey befriended an old chap, the greatest antiquary of the present age, known by the grand title of Mr Lawrence of Wilsden-Green, London. Mr Lawrence informed him of the remarkable moment in food history when eggs became a staple ingredient in the creation of puddings.

So, this aged, well let’s say mature and genteel fellow, recounted to Mr Carey the culinary tale of two or three eggs which having casually roll’d from off a shelf into a pudding which a good wife was making. She found herself under necessity either of throwing away her pudding, or letting the eggs remain, but concluding from the innocent quality of eggs, that they would do no hurt if they did no good!

​Legend has it after the good wife picked out all the broken shell, she then created the pudding of all puddings. Thus, she was sent for to court to make puddings for King John, and ever since the English or British folks became world-famous for their beloved puddings and the consumption thereof. ​

Following the good wife’s demise, Mr Carey wrote, her son was taken into favour, and made King’s chief cook; and so great his fame for puddings, that he was called Jack Pudding all over the kingdom, tho’ in truth, his real name was John Brand.

Mr Carey also noted that King John was a mighty LOVER of PUDDING. Therefore, the illustrious Jack Pudding created many sorts of puddings purely for the delectation of His Majesty, such as Plain Pudding, Sausage Pudding, Plumb Pudding, Marrow Pudding, Flower Pudding, Oatmeal Pudding, Suet Pudding, including CARROT PUDDING!

Food for thought: although the ever so popular orange type of carrot wasn’t available in ye-olde England until the Elizabethan era (1558 to 1603) it is possible that the purple and yellow varieties were shipped over from Spain to King John’s royal kitchen. According to the Carrot Museum, carrot cultivation spread to Spain in the 1100s via the Middle East and North Africa.

Darlings, I must remark that the story about Jack Pudding and King John is far too long for my recipe introduction, so if you fancy reading more, please visit Foods of England, and do pop back once you’ve finished – toot sweet! 

PHOTO CREDIT – CLICK HERE

Now, let’s revert our attention to the courageous carrot – much obliged! I’m proud to report 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.

Thank goodness the trusty carrot was particularly plentiful during wartime Britain, however, ingredients such as sugar, suet, flour, dried fruit, eggs (of course, one could depend on a pet chicken or the “reconstituted” type which came from America) were also available, although rationed. I dare say, as a once in a while treat, Mother or the cook of the house would’ve whipped up something of a similar nature to Mrs Beeton’s Spicy Suet Carrot Pudding. 

Darlings, if you’re not too keen on the laborious task of steaming your pudding, then one suggests baking it instead. However, if you fancy having a go, Miss Windsor has come up with a bit of a time-saving solution: split the pudding mixture between two x 1-pint (570ml or 20 US fl oz) pudding basins, as this will cut down the steaming time considerably – only an hour or so, as opposed to three!

TIP: if your dinner party turns out to be a bit on the small side, thus you find yourself with left-over hunks of pudding, then just wrap them in foil and freeze until your next dinner engagement – voila! 

Darlings, if you’re rather partial to the taste of wartime Great Britain, then why not have a go at recreating: MISS WINDSOR’S WARTIME MEATLESS FARMHOUSE PIE!

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR EXCEPT FOR PHOTO OF GRANPA LARRY

Print

Mrs Beeton’s Spicy Suet Carrot Pudding!

Course Dessert

Prep Time 1 hour

Servings 6 depending on your chosen pudding basin or baking vessel!

Equipment

• To steam: two x 1-pint (570ml or 20 US fl oz) pudding basins or one x 2-pint (just over 1.1 litres or 40 US fl oz) pudding basin.
• To bake: approx. 23 cm x 18 cm (9 inch x 7 inch) baking vessel

Ingredients

• 340 g (2 & 1/4 cups) diced carrots
• 220 g (4 cups) white breadcrumbs
• 120 g (1 cup) beef or vegetable suet
• 120 g (just over 3/4 cup) white sugar
• 120 g (1 cup) dried raisins and sultanas
• 1 medium carrot – finely grated
• 3 small eggs – lightly beaten
• 1 heaped teaspoon – mixed spice
• 1 heaped teaspoon – ground ginger
• 1 heaped teaspoon – sweet cinnamon
• 1 heaped teaspoon – grated nutmeg

Instructions

Method

• If you fancy baking your pudding, then please pre-heat your oven 150*C / 130*C Fan / 300*F / gas mark 2 – Ta very muchly!
• Darlings, now it’s time to give your grubby little mitts a jolly good wash with Pears soap – the finest beauty product of Victorian England.
• Okey dokey, boil the diced carrots until tender, then with a wooden spoon rub through a fine sieve. Put to one side.
• Prepare the breadcrumbs and transfer to a large mixing bowl.
• With a wooden spoon merrily combine together the breadcrumbs and all the dry ingredients.
• Add the carrot pulp, lightly beaten eggs, and finely grated carrot. The mixture should appear nice and moist – Oh, I say!

To Bake

• Now, give your chosen vessel a good ol’ grease with butter, then carefully spoon in the mixture and place on the middle shelf for approximately 1 & 1/4 hours. All ovens vary, therefore, after approximately 1 hour & 5 minutes check with a skewer – if it comes out clean it’s ready, if not bake for further 10 minutes or so minutes.
• Serve immediately with a splash of custard or cream.

To Steam

• Place an old saucer onto the bottom of a large saucepan (this will prevent the basin from cracking) then fill with water, about half-way up the basin, and immediately put onto boil.
• Take two small pudding basins or an extra-large one, grease with butter and three-quarters fill with the mixture.
• Time to prepare the basins for steaming. Cut a large piece of greaseproof paper and foil. Place the foil piece on the kitchen counter followed by the greaseproof paper on top, and lightly grease with butter.
• Holding both pieces together, make a pleat in the centre, then gently place over the basin and mould it around the edges.
• Using a long piece of string, tightly wrap it around a few times under the “lip” of the basin and secure with a knot or two.
• Make a handle by threading the string from one side to the other. Repeat and secure.
• Trim off the excess paper/foil and tuck both layers under neatly, then place the basin into the saucepan and cover with the lid.
• Regularly top up with water, as you wouldn't want your “carrot-licious” pudding to boil dry!
• At the 1 hour mark (1-pint basin) or 2 & 3/4 hours (2-pint basin) check if they’re cooked. Insert a skewer through the foil/paper layer, and if it comes out clean it’s ready, if not keep steaming for a while longer!
• Serve hot with lashings of custard!

The post Mrs Beeton’s Spicy Suet Carrot Pudding! 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! 

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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!

Miss Windsor excitedly presents Mrs Beeton’s Hasty Pudding (Nutmeg & Vanilla Tapioca Pudding).

Now, Miss Windsor has no time for “dilly-dallying”, so without further ado, one shall get straight to the point – chop, chop! about this subtly sweet yet rather wholesome member of the British milk pudding family.

You see, as far as I know, hasty pudding or more commonly known as tapioca pudding has been a staple of our beloved sweet course since the 1800s – well, a lot less so in today’s modern world, but suffice to say it’s certainly making a glorious comeback!

Oh, and I must quickly mention that I’m “chomping at the bit” as I excitedly present this recipe as my first offering to “At Home With Mrs Simkins & Miss Windsor” – our new collaboration which opens with an all guns blazing HASTE-OFF, hence my recreation of Mrs Beeton’s HASTY PUDDING.  

​Darlings, and if you haven’t already guessed, just as it says on the tin we are indeed rustling up a quick-fire pudding that one can recreate in a jiffy, or in a haste in this case – just twenty minutes will do the trick. Created with tapioca (of course!) milk, brown sugar, vanilla flavouring, and nutmeg – the very best of British fayre! In fact, my darling Mrs Simkins opted to make a baked version with flour, milk, brown sugar, butter, egg, and nutmeg. She has also made an American version with cornmeal: what versatility!

Moving swiftly on, hasty pudding which was traditionally made with either sago or tapioca and sometimes with oatmeal has been quite a thing in England since the late sixteenth century. In fact, the Victorians absolutely adored this scrumptious, easy on the purse strings, economical dish which was a rather appreciated delicacy of its time. Of course, one would serve this delightful pud with a splash of cream and a dollop of jam – I’m rather fond of Tiptree Strawberry Jam by Wilkin & Sons Ltd. 

So, if you’re a fan of old-fashioned traditional British food such as rice pudding, then you’re going to fall head over heels with this old-school, traditional creamy dessert bestowed the grand title of Mrs Beeton’s Hasty Pudding (Nutmeg & Vanilla Tapioca Pudding). I dare say, many of you will have wonderful memories of something similar yet equally indulgent whipped up to perfection by your school cook – school dining at its best!

Darlings, to be brutally honest, when I was a snipper, I was rather averse to tapioca pudding and so used to dread the day it appeared on the school dinner menu – yuck! I couldn’t even bear to blink an eye at it, as it reminded me of a sloppy gooey bowl of white jelly balls that had been torn from the depths of a slippery slimy pond – frogspawn springs to mind!

​I must say, my beloved culinary marvel, Mrs Beeton was a huge fan of tapioca and states in her culinary masterpiece Beeton’s Book of Household Management which was first published in 1861, “Its nutritive properties are large, and as a food for persons of delicate digestion, or for children, it is in great estimation” – well versed, Mrs Beeton! Of course, recipes for hasty pudding, tapioca pudding, tapioca milk-based pudding, plus tapioca soup were given pride of place in her culinary bible.

Darlings, hurry along now; there’s no time to spare, as one must prepare to recreate Mrs Beeton’s Hasty Pudding. However, before you get cracking I’m afraid to say that you’ve been a trifle misled, as you’re going to need longer than twenty minutes; in fact, twelve hours to be precise! 

You see, one must soak the tapioca pearls for at least twelve hours in water (some say a couple of hours will do, but don’t listen to them!) in order to soften the pearls which will thicken the mixture. And, by the way, do not succumb to the convenience of instant tapioca, the instant type doesn’t work so well, and in any case, Miss Windsor will not tolerate idle hands!

Apologies, if I’ve “upset the applecart,” so to speak, but the truth is darlings Mrs Beeton’s recipe is not so hasty at all! I’m afraid there’s nout Miss Windsor can do about that; as a grapple or two is most expected when recreating a slice of food history.

Darlings, tick tock, tick tock – hurry along now, put your skates on, then dash off to your kitchen and give your tapioca pearls a jolly good soaking! 

See you back here in twelve hours – don’t be late! 

If you have a bit of a sweet tooth, may I recommend: ​

​MRS BEETON’S SERIOUSLY SCRUMPTIOUS LEMON & COCONUT CAKE!

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR EXCEPT FOR PHOTO OF AUNTY BETTY!

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Mrs Beeton’s Hasty Pudding ​(Nutmeg & Vanilla Tapioca Pudding)

Prep Time 12 hours 10 minutes

Cook Time 15 minutes

Servings 6 delightful guests!

Equipment

• Vintage or decorative serving dish

Ingredients

• 220 g (1/2 cup) tapioca
• 1 litre (34 US fl oz.) water
• 750 ml (26 US fl oz.) whole milk
• 100 g (1/2 cup) brown sugar
• 1 tbsp vanilla essence
• pinch of salt

To Serve

• Double cream and strawberry jam

Instructions

• First off, soak the tapioca pearls in water for 12 hours – overnight will do the trick!
• Darlings, now 12 hours have passed its time to wash your grubby little paws in readiness for some culinary action!
• On a low heat slowly boil together the milk and vanilla essence in a large saucepan.
• Then gently spoon in the tapioca and stir briskly.
• Add a pinch of salt and brown sugar, then continue to cook on a low heat for 10 minutes or so until thickened. Stirring constantly.
• Add a light sprinkling of flour if not thickened enough to your liking!
• Once your pudding is ready pour into a vintage or decorative serving dish of your choice.
• Serve immediately to your delightful guests with a splash of cream and a dollop of strawberry jam – voila!

The post Mrs Beeton’s Hasty Pudding (Nutmeg & Vanilla Tapioca Pudding) appeared first on Miss Windsor's Delectables.

​Moving swiftly on, whilst scouring through my glorious 1906 edition, there I discovered Mrs Beeton’s ONE and ONLY recipe to be of her very own creation – Benevolent Soup, which was originally known as Useful Soup for Benevolent Purposes. 

​Darlings, now rumour has it, she nobbled a fair few recipes from other famous cooks, such as Eliza Acton, who in 1845 published Modern Cookery for Private Families – slapped wrist, Mrs Beeton! She also included recipes in Beeton’s Book of Household Management that were created by readers of her monthly column, thus these recipes were first showcased in her husbands (Mr Samuel Orchart Beeton) publication – The Englishwoman’s Domestic Magazine.

Righty oh, let’s return our focus to Mrs Beeton’s Useful Soup for Benevolent Purposes. You see, during the month of February it’s usually rather chilly here in England, yet for some bizarre reason temperatures have reached around 18*C or so.

Anyway, the history books dictate that in 1858 England endured a terribly harsh and deathly cold winter. So much so, our charitable, selfless, and kindly Mrs Beeton set up a soup kitchen from her home and served this hearty, meat-based (ox-cheek) chunky vegetable, and liquor-laced concoction – in Miss Windsor’s case Thatchers cider! to the hungry, homeless, or destitute folk of Hatch End, Pinner, London.  Therefore, and quite rightly so, Mrs Beeton’s ONLY recipe was published in her very first book!

May I add, my revision of this wintery dish is a fabulous fusion between Mrs Beeton’s original 1858 recipe and the 1906 version as mentioned above – of course, I followed her instructions and cooking methods thoroughly, thus achieved excellence. 

Darlings, rather interestingly, my observations of Mrs Beeton’s original 1858 recipe is that some of the ingredient measurements differ quite considerably in comparison to my 1906 version such as a whole ox-cheek as opposed to 1/2 an ox-cheek; 1/2 lb. of carrots instead of 2 carrots; and 1/2 lb. of turnips rather than 2 large turnips – plus there’s a few extra ingredients that are not included in my 1906 version.
​
USEFUL SOUP FOR BENEVOLENT PURPOSES – 1858 Recipe! 
INGREDIENTS. – An ox-cheek, any pieces of trimmings of beef, which may be bought very cheaply (say 4 lbs.), a few bones, any pot-liquor the larder may furnish, ¼ peck of onions, 6 leeks, a large bunch of herbs,½ lb. of celery (the outside pieces, or green tops, do very well); ½ lb. of carrots, ½   lb. of turnips,½ lb. of coarse brown sugar, ½ a pint of beer, 4 lbs. of common rice, or pearl barley; ½ lb. of salt, 1 oz. of black pepper, a few raspings, 10 gallons of water.

I say, why not have a “goosey gander” yourself, then you’ll see that the original age-old recipe also called for 1/2 pint of beer, whereas the 1906 version noted only water! Oh, and if you’re wondering what the heck a 1/4 “peck” of onions actually is, please do not despair as Miss Windsor endeavours to ease your curiosity.

​Well, darlings, it’s a very early measurement which was originally introduced to measure flour during the 14th century, and so in this day and age a 1/4 of a peck is roughly equal to just over 2 kilos, “Cor blimey!” I hear you trumpet with immense surprise!

Have you ever heard of the culinary requirement of “raspings” before? Well, Miss Windsor certainly hasn’t! so on that note one consulted the jolly old internet and discovered that it means browned breadcrumbs. To be honest, darlings, I beg to differ, as the 1858 recipe calls for a “few” raspings, which clearly indicates that raspings are much larger than breadcrumbs, therefore, I do wonder what the Dickens Mrs Beeton was referring to? Please do enlighten Miss Windsor if you’re privy to such culinary knowledge – ta very muchly!

And just one more thing before you scarper into your kitchen, although I scaled down some of the ingredient measurements, Mrs Beeton’s Useful Soup for Benevolent Purposes is ample to serve a large family with leftovers, which one may decanter into a Tupperware dish and pop into the freezer for a rainy or in this case a rather inclement day!

For dessert, why not try my great great grandmother’s traditional British recipe created with suet:

GRANDMA GEORGINA’S COLD WINTER PUDDING! 

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR 

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Mrs Beeton’s Cold Winter Soup

Prep Time 40 minutes

Cook Time 3 hours

Servings 6 Serves a large family!

Equipment

• A very large stew pan with lid

Ingredients

• 2 ox cheeks (request from your butcher)
• 6 large carrots
• 1 very large swede
• 4 stalks of celery
• 2 huge onions
• 500 ml (17 US fl oz) of any Somerset cider, but I prefer to use Thatchers.
• 3 litres (102 US fl oz) of water
• 360 g (2 cups) red split lentils
• ½ white cabbage
• Large bunch of fresh herbs – rosemary, coriander, flat leaf parsley, thyme, bay leaf.
• 2 beef stock cubes
• 3 vegetable stock cubes

Instructions

• Before you start, please lather up your mitts with a jolly good helping of Pears soap!
• Now you’re squeaky clean, one may prepare the meat by cutting it into cubes. Then chop up the vegetables any way you fancy and set the white cabbage to one side.
• Transfer the meat to your stew pan, sprinkle with sea salt, pour in the water, and cover with lid.
• Bring to the boil and skim off the frothy stuff. Reduce the heat to a simmer then crumble the stock cubes into the meaty liquid, add the cider, vegetables, bunch of herbs, and salt and pepper – give it a jolly good stir!
• Return the lid and simmer gently for approximately 2 hours.
• Now, carefully spoon in the lentils and white cabbage. Simmer for 1 hour.
• Once cooked, add salt and pepper to taste.
• Then serve to your guests from a decorative soup terrine – don’t forget your soup bowls and spoons!
• Enjoy with a scrumptious glass of Somerset cider – How spiffing!

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