- Tat London
- Dec 10, 2024
- 22 min read
Updated: Nov 25
Ah, Christmas in the 1980s—a glorious cacophony of clattering dishes, dubious flavours, and unapologetic indulgence. The turkey, always the centrepiece, was a study in excess, wrapped in bacon, stuffed to bursting, and often cooked within an inch of its life. But no one minded, because the gravy covered a multitude of sins, pooling generously across plates piled high with potatoes roasted to a golden perfection and sprouts boiled into submission.
The real magic lay in the theatre of it all. The flaming Christmas pudding, arriving like a blazing comet to oohs and aahs, was less about taste and more about spectacle. So why not revisit the soft focused lens of the 1984 classic ‘Cooking For Christmas’ by Rosemary Wadey where she gifted us Glacé Fruit Cake and Raised Turkey Pie. These delights are not for the beginners they are for the steady hand and those who like to make a splash with a centrepiece of edible delight.
Old-fashioned Game Pie
Serves 6-8
Ingredients:
40 g (1½ oz) butter 2 oven-ready pheasants, quartered 2 pigeons or partridges, halved 350 g (12 oz) bacon rashers, rinded and diced 2 large onions, sliced 3 large carrots, sliced 4 celery sticks, sliced 600 ml (1 pint) beef stock 225 ml (8 fl oz) red wine salt freshly ground black pepper 1 bay leaf 1 tablespoon cornflour 2 tablespoons port or sherry 3 tablespoons redcurrant jelly 225g (8 oz) puff pastry made with 225 g (8 oz) plain flour (page 16) beaten egg, to glaze
Preparation time: about 45 minutes, plus cooling time
Cooking time: about 2 hours Oven: 220°C, 425°F, Gas Mark 7 then: 190°C, 375°F, Gas Mark 5
Instructions:
1. Melt the butter in a large pan, add the pheasant and partridge and fry over moderate heat until browned, then remove. Add the bacon and onions and brown lightly.
2. Return the pheasant and partridge pieces to the pan with the carrots, celery, stock and wine. Bring to the boil, season well and add the bay leaf. Cover and simmer for 1-1½ hours until tender.
3. Strain off the juices into a small pan. Cool the meat slightly, then remove the flesh from the bones and place in a pie dish with the bacon and vegetables.
4. Blend the cornflour with the port and stir into the juices with the redcurrant jelly. Bring to the boil, stirring until slightly reduced. Pour into the pie dish.
5. Roll out the pastry slightly larger than the top of the pie dish. Cut off a strip 2.5 cm (1 inch) wide and fit on to the dampened rim of the pie dish. Brush the pastry rim with beaten egg and cover with the pastry lid. Press the edges firmly together, then trim and flute.
6. Roll out the pastry trimmings and use to cut into leaves. Brush the pastry lid with beaten egg, make a hole in the centre and decorate with pastry leaves.
7. Stand the pie on a baking sheet and bake in a pre heated oven for about 20 minutes. Reduce temperature and bake for 20-30 minutes until well browned.
Stollen
Ingredients:
25 g (1 oz) fresh yeast or 15 g (½ oz) dried yeast 2 tablespoons warm water 75 g (3 oz) caster sugar pinch of salt 6 tablespoons warm milk 2 tablespoons rum few drops almond essence 400 g (14 oz) plain flour 1 egg, beaten 150 g (5 oz) unsalted butter, softened 50 g (2 oz) raisins 50 g (2 oz) glacé cherries, chopped, washed and dried 50 g (2 oz) currants 25 g (1 oz) angelica, chopped 50 g (2 oz) cut mixed peel 40 g (1½ oz) flaked almonds sifted icing sugar
Preparation time: 30 minutes, plus rising
Cooking time: about 45 minutes Oven: 190°C, 375°F, Gas Mark 5
Instructions:
This is the famous German Christmas cake bread, quite delicious to eat. It is a slow riser because of the large amount of fruit but well worth the time it takes to make. 1. Blend the yeast in the water. If using dried yeast, add 1 teaspoon of the sugar and leave in a warm place until frothy. Dissolve 50 g (2 oz) sugar and the salt in the milk. 2. Sift che mousinto and vi, sming a well in the centre. Add the yeast mixture, egg, 75 g (3 oz) softened butter cut into small pieces, and the fruits and nuts. Mix to a soft dough and knead for 10 minutes by hand, or 4-5 minutes in a large electric mixer fitted with a dough hook. 3. Replace the dough in the bowl, cover with oiled polythene or a damp cloth and put to rise in a warm place until doubled in size - about 2 hours. 4. Knock back the dough and knead until smooth, then roll out to a rectangle about 30 x 20 cm (12 x 8 inches). 5. Melt the remaining butter and brush liberally over the dough; then sprinkle with the remaining caster sugar. Fold one long side over just beyond the centre and then the other long side to overlap the first piece well. Press lightly together and slightly taper the ends. 6. Place on a greased baking sheet, brush with melted butter and leave in a warm place until almost doubled in size. 7. Bake in a preheated oven for about 45 minutes, until well risen and browned. Cool on a wire tray. Before serving dredge heavily with sifted icing sugar and serve cut into fairly thin slices.
Happy Christmas Cake
Ingredients:
20 cm (8 inch) round fruit or madeira cake covered in marzipan 1¼ recipe quantity royal icing (using 4 egg whites) (page 70) about 1 teaspoon strained lemon juice yellow liquid food colouring a little extra sifted icing sugar (optional) 14-16 royal icing Christmas roses (page 15) approx 24 marzipan holly leaves and berries (page 14) approx 10 marzipan ivy leaves (page 14)
Preparation time: about 1 1/2 hours, plus drying
Instructions:
1. Attach the cake to a 25 cm (10 inch) round cake board with dabs of icing. Flat-ice the top of the cake, giving it two coats. Leave to dry. 2. Put 2 tablespoons icing in a piping bag fitted with a no.
2 writing nozzle. Draw one large and one small crescent shape (see picture) on a piece of stiff paper or card and cut out. Position on the cake and pipe an outline around the patterns, leaving just enough space to remove the patterns when dry. Keep the piping bag in a polythene bag.
3. Put 3 tablespoons icing in a bowl, adding enough lemon juice to give a flowing consistency. Put the icing into a paper icing bag without a nozzle, cut off the end and pipe the icing into the crescent shapes to fill them completely. Use a pin or cocktail stick to ease the icing into the corners and burst any air bubbles. Leave to dry. 4. Mark out and write 'Happy Christmas' in the space between the two crescents. Leave to dry. 5. Tint a tablespoon of icing yellow and put into a piping bag fitted with a no. 2 nozzle. Use to overpipe the 'Happy Christmas'.
6. With the white writing nozzle pipe a surround of small dots to each crescent shape.
7. Thicken the remaining icing a little with extra sifted icing sugar if necessary, until it stands in stiff peaks.
8. Spread fairly thickly all round the sides of the cake. Using a palette knife or spoon handle, pull the icing up into 'peaks' all round the sides and just up and over the top edge of the cake. Leave to dry.
9. Finally position the Christmas roses, ivy leaves, holly leaves and berries on the icing crescent (see picture). Attach them with a dab of icing and leave to dry.
Frosted Coffee Walnut Cake
Ingredients:
175 g (6 oz) butter or soft margarine 175 g (6 oz) caster or soft light brown sugar 3 eggs 175 g (6 oz) self-raising flour 2 tablespoons coffee essence or very strong black coffee 50 g (2 oz) shelled walnuts, chopped FILLING: 50 g (2 oz) butter 100 g (4 oz) icing sugar, sifted 1 tablespoon coffee essence or very strong black coffee FROSTING: 350 g (12 oz) caster sugar 2 egg whites 3 tablespoons water 1 tablespoon coffee essence or very strong black coffee ½ teaspoon cream of tartar pinch of salt walnut halves, to decorate
Preparation time: about 45 minutes, plus cooling
Cooking time: about 40 minutes Oven: 190°C, 375°F, Gas Mark 5
Instructions:
1. Grease and line the bases of two 20 cm (8 inch) sandwich tins with greased greaseproof paper, then dust lightly with flour.
2. In a bowl, cream the butter and sugar together until very light, fluffy and pale. Beat in the eggs one at a time, following each addition with a spoonful of the flour. Sift the remaining flour and fold into the mixture alternately with the coffee essence. Finally fold in the walnuts.
3. Divide the mixture equally between the sandwich tins and level the tops. Bake in a preheated moderately hot oven for 25-30 minutes or until well risen and just firm to the touch. Turn on to a wire rack and leave to cool completely.
4. Make the filling: beat the butter until soft, then beat in the icing sugar alternately with the coffee essence. Use to sandwich the cakes together.
5. Make the frosting: put all the ingredients into a heatproof bowl set over a saucepan of gently simmering water. Stir until the sugar is dissolved, then whisk with an electric hand whisk or balloon whisk, scraping down the sides of the bowl from time to time, until the mixture stands in peaks.
6. Spread the frosting over the whole of the cake, swirling with a round-bladed knife. Decorate with the walnut halves and leave to set.
Glacé Fruit Cake
Ingredients:
100 g (4 oz) glacé pineapple, chopped 150 g (6 oz) glacé cherries, washed, dried and chopped 25g (1 oz) crystallized ginger, chopped 25 g (1 oz) angelica, cut into narrow strips 50 g (2 oz) blanched almonds, chopped 100 g (4 oz) cut mixed peel 225 g (8 oz) plain flour 50 g (2 oz) cornflour 1 teaspoon baking powder ½ teaspoon ground nutmeg 225g (8 oz) butter or margarine 150 g (6 oz) caster sugar 3 eggs grated rind of 1 orange grated rind of 1 lemon 3 tablespoons orange or lemon juice TOPPING: 3 tablespoons apricot jam, sieved Brazil nuts glacé cherries pecan nuts blanched almonds angelica strips
Preparation time: about 30 minutes, plus cooling
Cooking time: 2-2¼ hours Oven: 160°C, 325°F, Gas Mark 3
Instructions:
This cake may be baked in a round or square tin or in a loaf tin. Allow about 15 minutes' longer baking time when using a loaf tin.
1. Grease and line with greased greaseproof paper a 20 cm (8 inch) round cake tin, or an 18 cm (7 inch) square tin, or a loaf tin about 24 x 14 x 7.5 cm (9½ × 5½ x 3 inches).
2. Mix together the pineapple, cherries, ginger, angelica, almonds, peel and 50g (2 oz) flour. Sift remaining flour with the cornflour, baking powder and nutmeg.
3. In a mixing bowl cream the butter and sugar together until very light, fluffy and pale. Beat in the eggs one at a time, following each with a spoonful of the flour mixture.
4. Fold in the remaining flour, followed by the mixed fruit, orange and lemon rinds and juice.
5. Turn the mixture into the prepared tin and level the top. Bake in a preheated moderate oven for 2-2¼ hours or until the cake is firm to the touch and a skewer inserted into the centre comes out clean.
6. Cool in the tin for 10-15 minutes, then turn on to a wire rack. Brush the top of the cake while still warm with the apricot jam and then decorate attractively with Brazil nuts, almonds, pecan nuts, glacé cherries and angelica. Brush with more jam and leave to cool completely. If using a loaf tin turn out after 15 minutes and decorate the base of the cake. Store in an airtight container.
Venison en croûte
Serves 8
Ingredients:
2.25-2.75 kg (5-6 lb) haunch of venison 175 g (6 oz) streaky bacon rashers, rinded salt freshly ground black pepper 4-5 tablespoons vegetable oil or dripping watercress sprigs, to garnish SAUCE: 3 tablespoons plain flour 450 ml (/4 pint) stock (made from the bones or from 1 beef stock cube 4-5 tablespoons port 3 tablespoons redcurrant, cranberry or bramble jelly 2-3 teaspoons lemon juice STUFFING: 40 g (1½ oz) butter or margarine 1 onion, peeled and chopped 225 g (8 oz) mushrooms, chopped 40 g (1½ oz) fresh white breadcrumbs 1 teaspoon French mustard ¾ teaspoon dried basil 450 g (1lb) puff pastry (page 16) beaten egg, to glaze
Preparation time: about 1 hours
Cooking time: about 2¾ hours Oven: 200°C, 400°F, Gas Mark 6 then: 220°C, 425°F, Gas Mark 7 then: 180°C, 350°F, Gas Mark 4
Instructions:
1. Bone the venison (ask the butcher to do this) and use the bones to make stock with 1.2 litres (2 pints) water. The boned joint should weigh about 1. 75-2 kg (4-4½1b).
2. Roll the venison into a neat joint, arrange the bacon rashers around it and tie in several places with string. Place the venison in a roasting tin, season well with salt and pepper and spread all over with dripping.
3. Roast the venison in a preheated hot oven for 1½ hours, basting several times, then transfer to a plate and leave to cool completely.
4. Meanwhile make the sauce: skim any excess fat from the pan drippings. Stir the flour into the juices and cook, stirring for 1-2 minutes. Gradually stir in the stock and bring to the boil. Stir in the port, redcurrant jelly, lemon juice and salt and pepper to taste and stir over a gentle heat until the jelly dissolves. Strain the sauce into a saucepan, cover and cool.
5. Make the stuffing: melt the butter in a saucepan, add the onion and fry over a gentle heat until soft and lightly coloured. Add the mushrooms and fry for a further 1-2 minutes. Remove from the heat and stir in the bread-crumbs, mustard, basil and cool. salt and pepper. Leave to
6. When the venison is cold, remove the string. Roll out the pastry large enough to enclose the joint, reserving the trimmings. Spread the stuffing down the centre of the pastry and place the joint in the centre. Wrap up in the pastry, sealing the edges with water. Place seam side down in a lightly greased baking tin and brush all over with beaten egg. Re-roll the pastry trimmings and cut out pastry leaves. Decorate the pastry with the leaves and brush again with beaten egg.
7. Bake in a preheated hot oven for 30 minutes. Reduce the oven temperature and cook for 1 further hour, covering the pastry with a sheet of greaseproof paper when sufficiently browned.
8. Reheat the sauce and pour into a warmed sauce boat. Transfer the venison carefully to a serving dish and garnish with watercress sprigs. Serve in fairly thick slices with creamed potatoes or Parsnip duchesse potatoes (page 48) and spinach and buttered carrots, with the sauce handed separately.
Shortbread Meringue Gâteau
Serves 8-10
Ingredients:
MERINGUE:
2 egg whites 50 g (2 oz) caster sugar 50 g (2 oz) soft light brown sugar
SHORTBREAD: 125 g (5 oz) plain flour 25 g (1 oz) custard powder 100 g (4 oz) butter 50 g (2 oz) demerara sugar CREME PATISSIERE: 2 egg yolks 50 g (2 oz) caster sugar 20 g (¾ oz) plain flour 15g (½ oz) cornflour 300 ml (½ pint) milk a few drops of vanilla essence 10 g (¼ oz) butter FILLING: 450 g (1lb) fresh apricots or 2 x 425 g (15 oz) cans apricot halves, drained 300 ml (½/ pint) double or whipping cream, Angelica
Preparation time: about 45 minutes
Cooking time: about 2 ¾4hours Oven: 110°C, 225°F, Gas Mark ¼ then: 180°C, 350°F, Gas Mark 4
Instructions:
Everything can be prepared in advance for this dessert but it should not be assembled more than 2 hours before serving.
1. Make the meringue: whisk the egg whites until very stiff, sift the sugars together twice, then whisk into the egg whites, a little at a time, making sure the meringue is stiff again before the next addition. 2. Draw a 22-23 cm (8½-9 inch) circle on a piece of nonstick silicone paper and place on a baking sheet. Spread or pipe the meringue to cover the circle. Bake in a preheated very cool oven for about 2 hours or until crisp and dry. Remove from the oven and leave to cool on the paper.
3. Make the shortbread: sift the flour with the custard powder into a bowl, add the butter and sugar and work together with the hands to make a smooth dough. Roll out a quarter of the dough on a lightly floured board or work surface and cut into 10x4 cm (1½ inch) circles, using a fluted cutter. Place on a baking sheet lined with non-stick silicone paper and prick all over with a fork.
4. Press the remaining dough into the base of a lightly greased 23-24 cm (9-9½ inch) fluted loose-based flan tin or flan ring on a baking sheet. Prick evenly all over.
5. Bake the biscuits and base in a preheated moderate oven, with the biscuits on the lower shelf, allowing 15-20 minutes for the biscuits and 30-35 minutes for the base. Remove from the oven and leave to firm up then transfer to a wire rack and leave until cold.
6. Make the crème patissière: whisk the egg yolks with the sugar in a bowl, then beat in the flour, cornflour and a little of the milk, until smooth. Heat the remaining milk in a saucepan, pour on to the egg mixture and return to the pan. Cook gently, stirring continuously, until the mixture comes to the boil and thickens. Remove from the heat and beat in the vanilla essence and the butter. Cover and allow to cool.
7. If using fresh apricots, halve and remove the stones and put on a plate. Dredge lightly with caster sugar and leave to stand for 30 minutes or so.
8. To assemble: whip the cream until stiff and fold half into the crème patissière. Reserve 10 of the best apricot halves and slice the remainder, then fold into the cream mixture. Place the shortbread base on a serving plate and top with about two-thirds of the apricot cream. Cover with the meringue disc and spread the remaining apricot mixture in the centre.
9. Put the remaining whipped cream into a piping bag fitted with a vegetable star nozzle and pipe 10 large and 10 smaller whorls of cream evenly around the edge of the meringue. Top the small whorls with apricot halves and the larger one with shortbread biscuits. Decorate with pieces of Angelica.
Salmon en croûte
Serves 6
Ingredients:
1.5 kg (3-3½ 1b) salmon or salmon trout, cleaned and head removed, divided into 2 fillets and skinned juice of 1 lemon salt freshly ground black pepper 50 g (2 oz) butter, softened 1 teaspoon dried dillweed 450 g (1 lb) puff pastry (page 16) beaten egg, to glaze
HOLLANDAISE SAUCE: 6 tablespoons white wine vinegar 3 tablespoons water 10 black peppercorns, crushed 6 egg yolks 175-300 g (6-10 oz) butter, softened about 2 teaspoons lemon juice
TO GARNISH: lemon slices cucumber sticks parsley sprigs
Preparation time: 45 minutes
Cooking time: about 50 minutes Oven: 200°C, 425°F, Gas Mark 7 then: 190°C, 375°F, Gas Mark 5
Instructions:
1. Rub the salmon fillets all over with lemon juice and season lightly with salt and pepper.
2. Lay one fillet on a board and spread with the butter, then sprinkle with the dillweed and cover with the second fillet to reshape the fish.
3. Roll out about three-quarters of the pastry thinly and use to enclose the fish, keeping to the shape as much as possible and sealing the edges well with beaten egg.
4. Place the salmon on a greased baking sheet and brush all over with beaten egg. Roll out the remaining pastry with the trimmings and use to cut into 'scales'. Arrange these all over the fish to represent scales from the head to the tail. Cut out a slightly enlarged pastry tail and an eye for the head. Brush the scales and tail with beaten egg.
5. Bake in a preheated hot oven for about 30 minutes. Reduce the oven temperature and bake for a further 20 minutes or until golden brown. (Cover with a sheet of greaseproof paper when sufficiently browned.)
6. Make the Hollandaise sauce: put the vinegar, water and peppercorns into a saucepan and boil hard until reduced by half. Strain into the top of a double saucepan or a heatproof bowl and whisk in the egg yolks. Cook over very gently simmering water until thick, stirring continuously. Whisk in the butter, a knob at a time, until the sauce is smooth, then season to taste with salt, pepper and lemon juice. Cover and keep warm.
7. Garnish the salmon with lemon and cucumber slices and parsley sprigs. Serve hot with new potatoes, a mixture of cooked peas, diced carrots and celery, and a salad, with the Hollandaise sauce handed separately in a warmed sauce boat.
Raised Turkey Pie
Serves 8
Ingredients:
225 g (8 oz) pie veal or lean pork, minced 225g (8 oz) cooked ham, minced 1 small onion, peeled ½ teaspoon ground coriander seeds salt freshly ground black pepper 450 g (1 lb) plain flour 100 g (4 oz) lard 150 ml (/4 pint) water 4 tablespoons milk 350 g (12 oz) cooked turkey meat, finely chopped beaten egg, to glaze 2 teaspoons powdered gelatine 150 ml (/4 pint) hot chicken stock 150 ml (¼ pint) dry cider
Preparation time: about 45 minutes
Cooking time: about 2 hours Oven: 200°C, 400°F, Gas Mark 6 then: 160°C, 325°F, Gas Mark 3
Instructions:
1. Combine the veal, ham, onion and coriander in a bowl and season well with salt and pepper.
2. Make the pastry: sift the flour with 1 teaspoon salt into a mixing bowl. Put the lard with the water and milk in a saucepan, stir until the lard is melted and then bring up to the boil. Add all at once to the flour and work to form a pliable dough. Knead lightly.
3. Roll out three-quarters of the pastry and use to line a greased raised pie mould, 18-20 cm (7-8 inch) round or square loose-based cake tin or a 1 kg (2 lb) loaf tin.
4. Put half the minced veal mixture in the base of the pie mould, cover with chopped turkey and then with the remaining minced veal mixture.
5. Roll out the remaining pastry for a lid, damp the pastry edges, cover with the lid and press well together. Trim the edges and crimp and make a hole in the centre. Brush all over with beaten egg.
6. Roll out the pastry trimmings and cut out leaves. Use to decorate around the central hole and brush the leaves with beaten egg.
7. Bake in a preheated moderately hot oven for 30 minutes. Reduce the oven temperature and bake for a further 1½-1½ hours. (Cover the pie with greaseproof paper when sufficiently browned.)
8. Dissolve the gelatine in the stock, season well with saf and pepper and add the cider. As the pie cools pour the stock into the pie through a funnel inserted in the centra. hole, tilting the pie to ensure that the stock is evenly distributed inside the pie.
9. Cool, then chill overnight until firm, before removing from the tin. Serve cut into slices with a selection
Old English Raspberry Trifle
Serves 6-8
Ingredients:
1 x 20 cm (8 inch) Victoria sandwich cake or 6-8 trifle sponges approx 75 g (3 oz) raspberry jam 4 tablespoons sherry 225-350 g (8-12 oz) frozen raspberries, partly thawed CUSTARD: 2 tablespoons cornflour
Preparation time: about 40 minutes, plus chilling
Cooking time: about 5 minutes
Instructions:
1. Split the cake in half and sandwich together with the jam. Cut into 2.5 cm (1 inch) cubes and place in a glass serving bowl; sprinkle with the sherry.
2. Arrange the raspberries over the cake and leave until almost completely thawed, so that the juices run down into the cake.
3. Make the custard: blend the cornflour with the milk in a bowl, then whisk in the egg yolks and strain into a saucepan. Add the sugar and bring slowly to the boil, stirring continuously. Cook until thickened, stirring, then remove from the heat and stir in the vanilla essence. Allow the custard to cool slightly, then pour over the raspberries and chill in the refrigerator until set.
4. Whip the cream until stiff and put into a piping bag fitted with a large star nozzle. Pipe a lattice or wheel design on top of the trifle. Decorate with walnuts and angelica and chill again in the refrigerator before serving.
Chestnut Profiteroles
Serves 12-14
Ingredients:
choux pastry made with 125 g (5 oz) plain flour (page 18)
FILLING: 1 x 225 g (8 oz) can sweetened chestnut purée or chestnut spread 2 tablespoons rum 450 ml (¾4 pint) whipping cream
CARAMEL: 225 g (8 oz) granulated sugar 150 ml (¼ pint) water
Preparation time: about 1 hour
Cooking time: about 45 minutes Oven: 220°C, 425°F, Gas Mark 7
Instructions:
1. Make and bake the choux pastry buns as described on page 18. Cool completely on a wire rack.
2. Make the filling: beat the chestnut purée and rum together until smooth.
3. Whip the cream until stiff and fold into the chestnut mixture. Put the chestnut cream into a piping bag fitted with a plain 5 mm (¼ inch) nozzle.
4. Pipe the filling into the buns and leave on a wire rack.
5. Make the caramel: put the sugar and water in a heavy-based saucepan and stir until the sugar is dissolved, then boil without further stirring until a light caramel colour. Remove from the heat and dip the top of each bun into the caramel or drizzle a little over each one, using a teaspoon. Leave to set. Do not add the caramel more than 2 hours before serving.
6. Serve the chestnut profiteroles in a shallow dish, piled one on top of the other.
Gingered Gâteau
Serves 8
Ingredients:
4 eggs 100 g (4 oz) caster sugar 100 g (4 oz) plain flour ¼ teaspoon ground ginger ¼ teaspoon mixed spice 25 g (1 oz) butter, melted and cooled icing sugar, sifted FILLING: 450 ml (¾ pint) double or whipping cream 4-6 tablespoons ginger marmalade 1 x 300 g (11 oz) can mandarin orange segments, drained a few pieces of stem ginger, (optional)
Preparation time: about 30 minutes, plus cooling
Cooking time: about 20 minutes Oven: 190°C, 375°F, Gas Mark 5
Instructions:
1. Grease a 30 x 25 cm (12 x 10 inch) Swiss roll tin and line with greased greaseproof paper. Lightly dredge with Aour.
2. Put the eggs and sugar into a large heatproof bowl. Place the bowl over a saucepan of gently simmering water and whisk until the mixture is thick and the whisk leaves a thick trail when lifted. Remove from the heat. (If using an electric mixer, no heat is needed.)
3. Sift the flour, ginger and spice together twice and fold lightly and evenly into the egg mixture. Finally fold in the cooled butter using a large metal spoon.
4. Pour the mixture into the prepared tin and spread out lightly, making sure the corners are well filled. Bake in a preheated moderately hot oven for 15-20 minutes or until pale brown and just firm and springy to the touch.
5. Turn the sponge on to a sheet of greaseproof or nonstick silicone paper lightly sprinkled with icing sugar. Peel off the lining paper immediately and trim the edges of the sponge neatly with a sharp knife. While still warm roll up from a short edge, with the paper inside. Leave to cool completely on a wire rack.
6. Whip the cream until stiff. Reserve 2 tablespoons and fold the ginger marmalade into the remainder.
7. Unroll the sponge carefully and remove the paper. Spread the ginger cream over the sponge. Reserve 8 of the best mandarin orange segments for decoration and arrange the remainder over the ginger cream. Re-roll the sponge carefully, dredge with icing sugar and place on a serving dish.
8. Put the reserved cream in a piping bag fitted with a star nozzle. Pipe a line of cream down the centre of the roll. Decorate with the remaining mandarins and pieces of stem ginger, if using. Chill in the refrigerator until ready to serve.
Carrot and Coriander Soup
Serves 10
Ingredients:
75 g (3 oz) butter or margarine 225 g (8 oz) onions, peeled and chopped 750 g (1½2 |b) carrots, scraped and sliced 3 tablespoons plain flour 1.2 litres (2 pints) chicken stock salt freshly ground black pepper 1 tablespoon ground coriander seeds 1 bay leaf 1 tablespoon lemon juice 600 ml (1 pint) milk 150 ml (¼ pint) single cream 2 tablespoons chopped fresh parsley, to garnish
Preparation time: 20 minutes
Cooking time: about 40 minutes
Instructions:
1. Melt the butter in a large saucepan. Add the onions and fry over a gentle heat for about 5 minutes or until soft and lightly coloured. Add the carrots, stir to coat in butter, and fry for a further 2-3 minutes.
2. Stir in the flour and cook for 1-2 minutes, then gradually stir in the stock and bring to the boil.
3. Season well with salt and pepper and add the coriander, bay leaf and lemon juice. Cover the pan and simmer gently for about 30 minutes or until the carrots are very tender.
4. Discard the bay leat and purée the soup in a food processor or blender, or pass through a sieve.
5. Return to a clean pan with the milk and return to the boil. Taste and adjust the seasoning, stir in the cream and reheat gently. Serve at once in warmed soup bowls, garnished with chopped parsley.
Freeze for up to 3 months. Thaw the soup in a saucepan over gentle heat and continue from step 5.
Mincemeat and Apple Lattice Pie
Serves 5-6
Ingredients:
225 g (8 oz) Special shortcrust pastry (page 18) 450 g (1lb) cooking apples, peeled, cored and sliced 225 g (8 oz) mincemeat 2 tablespoons brandy (optional) 2 tablespoons apricot jam 2 teaspoons water a little egg white or milk, to glaze
Preparation time: 20 minutes Cooking time: about 40 minutes Oven: 200°C, 400°F, Gas Mark 6
Instructions:
1. Roll out the pastry on a lightly floured board or work surface and use to line a 22-23 cm (8½-9 inch) round shallow pie dish. Reserve the pastry trimmings.
2. Arrange half the apple slices in the pastry case. Cover evenly with the mincemeat, sprinkle with the brandy, if using, and cover with the remaining apple slices.
3. Melt the apricot jam with the water in a small saucepan and brush over the apples. Roll out the reserved pastry trimmings and cut into narrow strips. Twist these and lay over the apple, dampening the ends to seal them to the edge of the pie.
4. Brush the pastry lattice and the edge of the pie with egg white or milk, stand on a preheated baking sheet and bake in a preheated hot oven for about 35 minutes or until the pastry is well browned.
5. Serve hot or cold with whipped cream and brandy butter.
Freeze for up to 2 months.
Smoked Salmon And Asparagus Quiche
Serves 6
Special Shortcrust Pastry
Ingredients:
225 g (8 oz) self-raising flour pinch of salt 25 g (1 oz) caster sugar (optional) 50 g (2 oz) butter 50 g (2 oz) block margarine 25 g (1 oz) lard, 1 egg yolk, milk to mix
Preparation time: about 10 minutes
Instructions:
This crisp and crumbly mouthwatering pastry made with self-raising flour breaks all the rules, but gives a special taste and texture to all sweet pies, large or small.
1. Sift the flour, salt and sugar, if using, into a mixing bowl. Rub in the butter, margarine and lard with the fingertips until the mixture resembles fine breadcrumbs.
2. Add the egg yolk and enough milk to mix a pliable dough, using a round-bladed knife.
3. Turn the dough on to a lightly floured board or work surface and knead lightly until smooth and even.
4. Wrap in a freezer polythene bag or foil and freeze for up to 1 month. Thaw for 2-3 hours at room temperature.
Smoked Salmon And Asparagus Quiche
Ingredients:
225 g (8 oz) shortcrust or wholemeal pastry made with 225 g (8 oz) plain flour (page 16) 1 x 425g (15 oz) can green asparagus spears, drained 175 g (6 oz) smoked salmon pieces or trimmings, roughly chopped 3 eggs 300 ml (½ pint) single cream 4 tablespoons milk salt freshly ground black pepper 50 g (2 oz) Lancashire cheese, grated 25 g (1 oz) fresh white breadcrumbs
Preparation time: 20 minutes
Cooking time: about 45 minutes Oven: 220°C, 425°F, Gas Mark 7 then: 190°C, 375°F, Gas Mark 5
Instructions:
1. Roll out the pastry on a lightly floured board or work surface and use to line a 23-25 cm (9-10 inch) flan ring, dish or tin. Lay the smoked salmon in the base. Reserve the tips of 6 asparagus spears for the garnish; chop the remainder and lay over the salmon.
2. Whisk the eggs with the cream, milk, salt and plenty of pepper and pour into the flan case. Combine the cheese and breadcrumbs and sprinkle evenly over the surface.
3. Stand the quiche on a baking sheet and bake in a preheated hot oven for 20 minutes. Reduce the oven temperature and bake for a further 25 minutes or until the filling is well risen and golden brown.
4. Allow to cool completely. Wrap in foil or cling film and store carefully in the freezer. Thaw for 8-12 hours. Serve hot or cold. Use the reserved asparagus tips to garnish the quiche. If liked, garnish also with tiny rolls of smoked salmon.
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