Buckingham Palace Scones
Olde English Trifle
English Plum Pudding
Bread and Butter Pudding
Summer Pudding


Buckingham Palace Scones

Serving Size: 4
Categories: Scones

3 1/2 cup flour
1 pinch salt
3/4 cup butter
1 tablespoon baking powder
1/2 cup sugar
1 egg
1/2 cup milk
1/2 cup raisins

Cut together butter, flour, salt and baking powder. Add sugar and
raisins. Make well in center of the mixture; add egg and small amount of
milk. If mixture appears to be too dry, add more milk. Blend to a nice,
smooth dough. Roll out on floured board to 1/2 inch thick. Use cutter
with 2-inch fluted edge. Place on lightly greased baking sheet, brush with
beaten egg. Bake in 350-degree F oven for 10-15 minutes. Center of bottom
should be lightly colored. Serve hot. Note: I copied this recipe couple
of years ago from a newspaper; supposedly, those *are* the scones served
in the Palace. If I remember right, the recipe came with an article about
a guy who used to be cook there. From: (Ellen Sudia)

MM by Helen Peagram





Olde English Trifle

Serving Size: 6
Categories: Puddings

1 pt Milk
1/2 Vanilla pod
2 Eggs ; plus 2 egg yolks
2 Tbsp Caster ; fine sugar
1 Victoria sandwich cake ; see Recipe)
6 oz Raspberry or strawberry jam
4 oz Medium sherry
10 oz Devonshire Cream
1 1/2 oz Flaked almonds ; toasted and
2 oz Glaze cherries to decorate.

Scald the milk with the vanilla pod. Cover the pan and leave to infuse for
20 minutes. Beat together the eggs, egg yolks and sugar and strain on the
milk. Cook over a gentle heat, without boiling, stirring all the time
until the custard thickens slightly. Pour into a bowl; lightly sprinkle
the surface with sugar and cool. Spread the sponge cake with jam, cut up
and place in a 3 1/2 pint shallow serving dish with the macaroons. Spoon
over the sherry and leave for 2 hours. Pour over the cold custard. Whip
the cream until softly stiff. Top the custard with half the fresh cream.
Pour the remaining cream on top and decorate with the almonds and
cherries.

From: "Mary Passwaters-Parker" > From:
"Macleod, Kathleen" <macleodkat@h

Victoria Sandwich Cake

This popular type of cake is made with a creamed mixture based on equal
amounts of flour, sugar and fat. The fat enables it to keep moist longer
than the fatless or 'true' sponge

Serves 8

175g (6 oz), softened butter
175g (6 oz) caster sugar
3 eggs
175g (6 oz), sifted self raising flour
3 Tbsp Jam
Icing sugar sifted, optional, or caster sugar

Prepare two 18cm (7 inch) sandwich tins. Cream the butter and sugar
together until very pale in colour, light in texture and fluffy. Beat in
the eggs, one at a time, adding 1 tablespoon of the flour with each one.
Gently fold in the remaining flour with a metal spoon.
Transfer to prepared tins and smooth the tops with a knife. Bake at 180 0C
/ 350 0F / Gas 4 for 25-30 minutes or until well-risen, golden brown and
firm. Leave in the tins for 2-3 minutes. Turn out on to a wire cooling
rack. Leave until cold. When cold sandwich together with jam. Dust the
cake with icing sugar.




English Plum Pudding

Serving Size: 1
Categories: Puddings

1 lb Seedless raisins
1 lb Sultana raisins
1/2 lb Currants
1 cup Thinly sliced citron
1 cup Chopped candied peel
1 tsp Cinnamon
1/2 tsp Mace
1/2 tsp Nutmeg
1/4 tsp Ground cloves
1/4 tsp Allspice
1/4 tsp Freshly ground black pepper
1 lb Finely chopped suet -
Powdery fine
1 1/4 cup Cognac
Pudding:
1 1/4 lb approximately fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs ; well beaten
1 cup sugar
1 tsp salt
cognac

Blend the fruits, citron, peel, spices and suet and place in a bowl or
jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding
1/4 cup cognac each day. Soak the bread crumbs in milk and sherry or
port. Combine the well-beaten eggs and sugar. Blend with the fruit
mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or
tins, filling them about 2/3 full. Cover with foil and tie it firmly.
Steam for 6-7 hours. Uncover and place in a 250F oven for 30 minutes. Add
a dash of cognac to each pudding, cover with foil and keep in a cool
place. To use, steam again for 2-3 hours and unmold. Sprinkle with sugar;
add heated cognac. Ignite and bring to the table. Serve with hard sauce or
cognac sauce.

From: "Duckie " >






Summer Pudding

Serving Size: 4
Categories: Cooking Light

2 cups fresh strawberries ; quartered
1 cup fresh blueberries
1 cup fresh raspberries
1 cup Golden Delicious apple ; peeled and finely c
1/2 cup fresh sweet cherries ; pitted and quartered
1/3 cup sugar
5 slices day-old white bread ; 1-ounce
3/4 cup vanilla low-fat yogurt

Combine strawberries and next 5 ingredients in a large saucepan. Cook over
medium heat 15 minutes or just until fruit is tender. Drain fruit,
reserving 1 cup liquid. Line a 4- or 5-cup bowl with 3 bread slices,
cutting and arranging slices to fit bowl. Drizzle 1/2 cup reserved liquid
over sides and bottom of bread; let stand 2 minutes. Spoon fruit mixture
into bowl. Place 1 whole bread slice over fruit mixture; tear remaining
bread slice into small pieces, and arrange around whole bread slice.
Drizzle 1/4 cup reserved liquid over bread; cover and refrigerate
remaining 1/4 cup liquid. Cover surface of pudding with plastic wrap.
Place a small plate over plastic wrap; place a weight on top of plate.
Refrigerate pudding for at least 8 hours.(serving size: 1 wedge pudding
and 3 tablespoons yogurt)

Source: Cooking Light

NOTES : A 4- or 5-cup bowl is a must for this recipe. To serve, let stand
at room temperature 10 minutes. Gently loosen edges of pudding with a
knife; invert pudding onto a serving plate. Drizzle remaining 1/4 cup
reserved liquid over pudding. Cut into wedges. Serve with yogurt.







Bread and Butter Pudding

Recipe By: ArcaMax Recipes

1/2 cup butter ; softened
12 slices thin white bread
1/3 cup raisins
1/2 cup dried currants
1/4 tsp. ground cinnamon
3 large eggs
1/4 cup sugar
2 and 1/2 cups milk
3/4 cup heavy cream
1/8 tsp. ground nutmeg

Coat the bottom of a 7 x 10 baking dish with butter. Trim the crust off
bread slices and butter both sides of the bread slices. Place 4 slices at
the bottom of the baking dish. Combine raisins, currants and cinnamon
together and toss. Place half the mixture over the 4 bread slices. Add 4
more buttered bread slices and the other half of raisins and currants. Top
with remaining 4 slices of buttered bread. In a mixer or blender, mix eggs
until frothy, then add sugar, milk, cream and nutmeg and beat until mixed.
Pour mixture over bread and raisin mixture. Allow pudding to sit at room
temperature for about 30 minutes so bread can absorb liquid. Cover with
aluminum foil and bake at 350 for 30 minutes, remove foil and bake 30
minutes longer. Serve warm.

The Skinny: Whoa...lots of eggs, butter and cream. Use your
favorite egg and sugar substitute. Use skim milk and fat free
Half and Half in place of the cream. Use light bread?



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