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!

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!

The post Royal Windsor Pudding! appeared first on Miss Windsor's Delectables.

]]> http://missw.shar-web.co.uk/myrecipes/miss-windsor/royal-windsor-pudding/feed/ 0 http://missw.shar-web.co.uk/myrecipes/my-royal-recipe-for-chocolate-orange-cream-roll/ http://missw.shar-web.co.uk/myrecipes/my-royal-recipe-for-chocolate-orange-cream-roll/#comments Tue, 11 Jun 2019 00:00:00 +0000 http://missw.shar-web.co.uk/index.php/2018/09/06/my-royal-recipe-for-chocolate-orange-cream-roll/ I excitedly present Miss Windsor’s Chocolate Orange Cream Roll – fit for a Queen! ​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 [...]

The post Miss Windsor’s Chocolate Orange Cream Roll! appeared first on Miss Windsor's Delectables.

]]> I excitedly present Miss Windsor’s Chocolate Orange Cream Roll – fit for a Queen!

​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!

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!

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!

Print

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.

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!

The post Grandma Georgina’s Cold Winter Pudding! appeared first on Miss Windsor's Delectables.

Hello, darlings!

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

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

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

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

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

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

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

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

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

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

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

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

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

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR 

Print

Mrs Beeton’s Traditional British ​Christmas Pudding!

Prep Time 45 minutes

Equipment

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

Ingredients

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

Instructions

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

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

Two Tiramisu for You

 Miss Windsor and I love tiramisu and have both noticed how actual Italian tiramisu in Italy isn’t terribly alcoholic, if at all.

We decided we’d bring you our own special versions, mine based on my Venice one and Miss Windsor’s made with one of her favourite tipples, Harvey’s Bristol Cream, which I think is an inspired British alternative to the customary Italian marsala or vin santo.

​We love them both equally gorgeous and we hope you will too.

Mrs Simkins Tiramisu Trifle

Tiramisu is one of the nicest puddings in the world but usually, to be honest, a bit of a faff to make at home. As I mentioned above, I had the most lovely one earlier this year during our late May jaunt to Venice, which on close inspection, turned out to be more of a tiramisu trifle.

In place of the expected marsala-enriched zabaglione blended with mascarpone and layered with coffee-soaked sponge fingers, was a beautiful confectioner’s custard sitting on coffee-soaked sponge, topped off with whipped cream and cocoa powder. It was absolutely gorgeous.

​I’d promised our tiramisu-loving friend I’d take a photo of a genuine Venetian tiramisu for her (she and her late husband visited Venice many times years ago and she always had tiramisu for pudding. They would sample different restaurants every night so she’s practically a world authority on Venetian tiramisu!)

Anyway, when my tiramisu arrived, it looked so inviting I dived straight in and only remembered the photo when I’d virtually licked the bowl clean. 

Our friend came round for Sunday dinner recently and I made my own version of the Venice one for her. I couldn’t detect any alcohol in the original but since we all enjoy a tipsymisu I’ve added a generous measure of Kahlua coffee liqueur to the sponge.

A light dusting of drinking chocolate gives a more mellow finish than the traditional substantial amount of cocoa, but use cocoa, or grated dark chocolate, if you prefer.

We all loved it and she said it was the best she’d ever tasted: certainly, she tucked into seconds very enthusiastically and we’ve promised to have it again next time she comes round.

Tiramisu literally translates from the Italian as ‘pick-me-up’ or ‘cheer me up; and this one certainly left us all feeling very perky and cheered up indeed! 

​Toodles!

Mrs Simkins x

Print

Mrs Simkins Tiramisu Trifle!

Servings 6

Equipment

• A 20cm rectangular dish will accommodate 100g sponge fingers perfectly

Ingredients

Sponge layer

• Approximately half 200g pack Italian sponge fingers or savoiardi (aka ladyfingers)
• 150 ml strong brewed coffee
• 3 measures (45ml) Kahlua

Custard

• 2 egg yolks
• 1 egg
• ½ teaspoon vanilla extract
• 50 g golden caster sugar
• 175 ml milk
• 175 ml double cream
• 3 level tablespoons cornflour

Plus

• 300 ml double cream
• Drinking chocolate or cocoa powder to finish

Instructions

• Lay the sponge fingers in the dish and pour over coffee and liqueur. Chill.
• Whisk egg and yolks and pass through a sieve. Whisk sieved egg into a roomy bowl with vanilla and sugar until foaming.
• Mix cornflour to a smooth paste with 3-4 tablespoons of cold milk taken from the measured amount.
• Warm milk and cream in a small heavy bottomed pan until almost boiling.
• Pour into the cornflour paste, whisking gently throughout.
• Now whisk milk, cream and cornflour mixture gently into the combined eggs, sugar and vanilla.
• Wash out pan and return mixture to the heat. Cook gently, stirring gently constantly with a wooden spoon changing to a whisk as the mixture starts to thicken.
• Once thickening, turn off heat and whisk until smooth and creamy. Cool slightly and pour over sponge fingers. Chill for several hours until set.
• Whisk cream into soft peaks and spread over custard. Chill again and dust with drinking chocolate before serving.
• For complete perfection, serve with strawberries and a small coffee on the side.

The post Mrs Simkins Tiramisu Trifle! appeared first on Miss Windsor's Delectables.