The British have many fantastic traditional desserts that, unfortunately, many of us outside of the Isles haven’t had the pleasure of tasting. ‘Until now. We’re going to talk about four terrific dessert recipes that are sure to have you drooling by the end of the article. They don’t take much to make and are fairly easy to prepare. Hope you enjoy!
3 large lemons
3 beaten egg yolks
4 oz butter
1 1/2 cups sugar
1. Wash the lemons well and grate the rinds. In a double boiler, squeeze and strain the lemon juice, then add grated peel, sugar, butter, and beaten egg yolks.
2. Cook on a medium heat, stirring continuously until the sugar and butter have thorouighly mixed. After about 5 minutes, the mixture should thicken well, but be sure not to let it boil.
3. When the mixture has become quite thick and creamy, pour it into a bowl and cover it. Let it cool a little before refrigerating.
Rhubarb and Apple Crumble
4 large baking apples (aka granny smith)
6 sticks fresh rhubarb
1. Chop the rhubarb into 1 inch pieces and place in a bowl with a little water. Cover with plastic wrap and microwave on high for about 3 minutes or so. Remove from the microwave and allow to cool.
2. Peel the apples and cut them into 1/8 slices (remove core). Microwave using the same method and time as used for the rhubarb, adding a bit of cinnamon and sugar before microwaving (add as much or as little to suit your taste).
3. Mash the apples and place both the apples and the rhubarb in a large soufflé dish.
For the crumble:
4 oz plain flour
Pinch of baking powder
2 oz unsalted butter
Mix together the flour, butter, and baking powder until it resembles a coarse meal. Pour over the apple and rhubarb and top with sprinkled cinnamon. Bake at 350 degrees F for about 45 minutes (the top of the crumble should be golden brown). Serve hot with ice cream or single cream.
6 oz shortcrust pastry
12 oz double cream
1 (14 oz) can condensed milk
1/2 tsp instant coffee (powdered)
1 tsp caster sugar
1. Put the unopened can of condensed milk in a saucepan full of boiling water. Boil the milk in-can for at least 2 hours. (Be sure to replace the water as necessary)
2. When the milk is done, place it to the side to cool COMPLETELY. Preheat oven to 375 degrees F.
3. Line a 9 inch flan or pie pan with the pastry. Stab light pinpricks in the base of the pastry with a fork, then pop it in the oven to bake until crisp. Remove and allow to cool.
4. When the milk has cooled, open the can and stir. Pour over the pastry.
5. Peel each banana and slice it length-wise, then lay flat onto the condensed milk.
6. Whisk together the cream, instant coffee, and sugar in a large bowl. Once it has thickened, spread over the bananas, then place the pie in the refrigerator to chill.
2 oz self raising flour
4 oz shredded suet (grated lard)
2 oz white breadcrumbs
8 oz currants
1/8 tsp salt
1/2 teaspoon ground ginger
1/8 teaspoon mace
1/2 grated nutmeg
1 oz whole candied peel, finely chopped
Grated zest of 1 orange 3 tbsp brandy extract
1. In a large bowl, mix together the flour, suet, and breadcrumbs. Once blended, add the currants, salt, ginger, candied peel, nutmeg, mace, and orange zest. Mix well.
2. In a small steam-resistant bowl (ceramic is best), beat the eggs and brandy extract for about 5 minutes. Pack the bowl with the flour mixture then cover with wax paper and foil, tying it securely. Steam for four hours. (If steaming in a pot over the stove, be sure not to let the water boil dry!) Serve with custard or warm vanilla pudding.[ad_2]