DEPARTAMENTO DE INGLÉS - IES VIRGEN DE COVADONGA

SPOTTED DICK

8 oz Self-raising flour 4 oz Shredded suet 8 oz Currants or Raisins 150 ml Cold Water 1 oz Sugar1 pinch salt

Method 1: (pudding cloth)

1. Mix together the flour, sugar, salt, suet and the currents/raisins. Keep mixing and add a little water at a time until the whole becomes a firm dough.2. Roll into a long cylindrical shape that is about 8 inches long.3. Take a previously boiled pudding cloth, dry and then dust with flour and wrap it around the dough cylinder. Tie off each end of the cloth but take care to leave a little room between the ends of the dough cylinder and the cloth to allow for expansion when steaming.

4. Put into a large pan of boiling water and boil for approx 2 hours - top up the pan with boiling water and do not allow to boil dry.

Method 1: (no pudding cloth).

1. Mix together the flour, sugar, salt, suet and the currents/raisins. Keep mixing and add a little water at a time until the whole becomes a firm dough.2. Roll into a long cylindrical shape that is about 8 inches long.3. Carefully place the rolled pastry into a small pan that is close to 8 inches diameter as possible.4. Place this smaller pan into a larger one then fill the larger pan with boiling water - but do not fill so that the water spills into the smaller pan. This is to make a steamer to 'steam' the pudding.5. Put on the lid to the larger pan and steam for about 2¼ hours - making sure that the water is topped up in the outer pan with boiling water.

Serve with custard.

APPLE CRUMBLE

 

Ingredients:Apples - 6 to 8, (stewed)- See directions5 clovesSugar to taste

Self raising flour - 1 cup Butter - 2 tablespoons Desiccated coconut - 1/2 cup Brown sugar - 1/2 cup

Directions:To stew apples:Cover apples with water and add 5 cloves and sugar to taste. Bring to the boil and simmer for about 1 minute. Remove cloves once stewed.

Place stewed apples into a lightly buttered casserole dish.

Rub the butter into the sifted flour until crumbly like breadcrumbs, then mix in the coconut and brown sugar. Sprinkle this mixture on top of the apples.

Bake at 1800C for about 45 minutes or until brown on top.

ENGLISH CRUMPETS

Ingredients:

3 tablespoons warm water1 package yeast1 teaspoon granulated sugar1/2 cup milk4 tablespoons butter, divided1/2 teaspoon salt1 1/2 cups flour1 egg

Combine water, yeast and sugar. Let stand until bubbly, about 5 minutes. Heat milk, 1 tablespoon of the butter and salt in a saucepan over low heat just until warm. Add to yeast mixture. Add 1 cup flour to yeast mixture and beat until smooth, about 2 minutes on medium speed of mixer. Beat in egg. Add remaining flour and beat until smooth. Cover batter with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.

Stir down batter and let rest for 5 minutes.

Meanwhile, melt remaining butter in a saucepan over low heat. Skim off foam and discard milky solids from bottom of saucepan. Brush bottom of a skillet with melted butter. Brush insides of four crumpet rings or 3-inch round cookie cutters with butter and place rings in skillet. Heat skillet over medium heat. Spoon about 2 tablespoons batter into each ring. Cook until batter begins to bubble on top and is lightly browned on bottom, about 2 minutes. Remove rings. Turn English Crumpets over. Cook until lightly browned on bottom and done in centers. Can be served warm or split and toasted before serving.

SIMNEL CAKE (Associated with Easter today. Originally made for

mothering Sunday, the fourth Sunday in Lent)

Ingredients225g Butter, softened225g Sugar4 Eggs225g plain flour225g sultanas110g currants110g glacé cherries, quarteredgrated zest of 2 orangesgrated zest of 2 Lemons2 tsp ground cinnamon450g almond paste

2

tbsp apricot jam, warmed1 egg, beaten

Method Pre-heat oven to 150°C /gas 2.

2. Place the butter, sugar, eggs, flour, sultanas, currants, glace cherries, orange zest, lemon zest and cinnamon in a large mixing bowl and beat together until thoroughly blended

3. Place half the mixture in a buttered and lined 20cm deep round cake tin and level the surface.

4. Take one-third of the almond paste and roll it out into a circle the size of the tin. Place it on top of the cake mixture. Spoon the remaining cake mixture over and smooth the surface.

5. Bake the cake for about 2 hours 30 minutes until well risen and firm to the touch. Cover with foil after 1 hour if the top is browning too quickly. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

6. When the cake has cooled, brush the top with the warmed apricot jam and roll out half of the remaining almond paste to fit the top. Press firmly on the top and crimp the edges to decorate.

7. Mark a criss-cross pattern on the almond paste with a sharp knife. Form the remaining almond paste into 12 balls (to represent the 12 apostles). Arrange the balls around the outside.

8. Preheat the grill. Place the cake under the preheated grill to turn the almond paste golden.

CURRANT SCONES

Serve these fresh with butter or whipped double cream or clotted cream and jam. IngredientsServes: 16-18

200 Gram Self raising flour (7 oz)1/2 Teaspoon Salt50 Gram Butter (2 oz)25 Gram Caster sugar (1 oz)50 Gram Currants (2 oz)125 ml Milk, plus extra for brushing (4 fl oz)

MethodSift the flour and salt into a bowl. Rub in the butter finely. Add the sugar and currants. Add the milk all at once. Mix to a soft, but not sticky, dough with a knife. Turn out onto a lightly floured board. Knead quickly until smooth. Roll out to about 1 cm (1/2 inch) thickness. Cut into 16 to 18 rounds with a 4 to 5 cm (1 1/2 - 2 inch) fluted cutter.

Transfer to a greased baking tray. Brush the tops with milk. Bake towards the top of a hot oven 230 °C / 450 °F / Gas 8 for 7 to 10 minutes or until well risen and golden. Cool on a wire rack.

CARDAMOM MILK TART

IngredientsServes: 4-6

75 Gram Butter (3 oz)100 Gram Plain flour (3 1/2 oz)300 ml Milk ( 1/2 pint)3 Cardamom pods1/2 Sticks Cinnamon25 Gram Caster sugar (1 oz)1/2 Teaspoon Baking powder2 Teaspoon Cornflour2 Eggs, separatedPinch Ground cinnamonMethodRub 50g (2 oz) butter into the flour until the mixture resembles fine breadcrumbs. Mix to a dough with 2-3 tablespoons of the milk. Roll out on a floured surface and use to line an 18 cm (7 inch) flan ring. Bake blind at 220 °C / 425 °F / Gas 7 for 15 minutes.

Place the remaining milk and whole spices in a pan. Bring to the boil, remove from the heat and allow to stand for 15 minutes. Remove and discard the spices. Mix together the sugar, baking powder, cornflour, milk and egg yolks and remaining butter and cook stirring until thickened. Cool.

Whisk egg whites until softly stiff and fold into the custard. Pour into the pastry case. Sprinkle with ground cinnamon. Bake at 180 °C / 350 °F / Gas 4 for 30 minutes.

Use rice when baking a fluted edge pastry case blind. The rice fits easily into the shape of the pastry.

ORANGE BREAD AND BUTTER PUDDING  

 Ingredients6 slices well buttered Bread50g/2oz Sultanas4 Eggs1 teasp Vanilla Extract25g/1oz Sugar600ml/20fl.oz. MilkThe Juice and grated Zest of 1 orange1 teasp Grated Nutmeg1 teasp Ground CinnamonA little extra Sugar Instructions 1. Preheat the oven to 170C, 325F, Gas mark 3. Grease a 7.5cm/3 inch deep ovenproof dish. 2. Remove the crusts from the buttered bread and cut into quarters (triangles or squares). Reserve 4 quarters for the top and arrange the rest in layers in the dish, sprinkling the sultanas between each layer. Top with the reserved quarters. 3. Place the milk in a saucepan and heat to hot but not boiling. 4.  Meanwhile, in a large bowl, mix together the eggs, vanilla, orange juice, zest and sugar then add the hot milk, stirring well. 5. Slowly pour the egg mixture over the bread and fruit, being careful not to dislodge the top layer of bread. Leave to stand for 10 minutes. 

6. Sprinkle with the nutmeg, cinnamon and a little sugar and bake in the oven for 30-40 minutes until the top is browned and crispy.

TREACLE TART  

Ingredients:200g/7oz Shortcrust Pastry

100g/4oz. Golden Syrup or

Black

treacle or half and

half

The juice of ½ a Lemon

50g/2oz Fresh White Breadcrumbs

 Instructions 1. Preheat the oven to 200C, 400F 2. On a floured board, roll out the pastry and use to line a 23cm/8 inch flan tin. Line with greaseproof paper, fill with baking beans and bake in the oven for 10 minutes. 3. Meanwhile, very gently heat the treacle and lemon juice in a small saucepan. 4. Remove the beans and paper from the pastry case and sprinkle the breadcrumbs evenly over the pastry. 

5. Pour the treacle mixture over the breadcrumbs evenly then return to the oven and bake for 20-25 minutes. Serve hot with custard.

BAKEWELL PUDDING

Ingredients225g short crust pastry5-6 tbsp raspberry or strawberry or black cherry jam3 Eggs115g caster sugar115g Butter, melted75g ground almondsdashes of almond essenceCream, to serve

Method 1. Preheat the oven to 200°C/gas 6.

2. Roll out the pastry. Use the pastry to line a 20cm flan tin, trimming and neatening the edges.

3. Spoon the jam onto the bottom of the case and spread all over with the back of the spoon.

4. In a mixing bowl, beat the eggs with the sugar until frothy using a hand whisk and then stir in the melted butter and the almonds. Add a small dash of almond essence.

5. Spoon this mixture in the pastry case and bake for about 25 minutes or until the filling is set and golden brown.

6. Serve the bakewell tart warm with cream. If serving the tart cool it can be topped with a layer of softly whipped cream.

CHESTER PUDDING

INGREDIENTS:

175g (6oz) Shortcrust Pastry 110g (4oz) Castor Sugar 50g (2oz) Butter 25g (1oz) Ground Almonds 3 Eggs, separated 1 tbsp Castor Sugar Milk for glazing

METHOD:

Pre-heat oven to 190°C: 375°F: Gas 5. Roll the pastry out very thinly and line a baking tin with it. Decorate the edges of the pastry and brush with as little milk. Melt the sugar and butter in a saucepan, add the almonds. Allow to cool slightly. Stir in the egg yolks and one egg white. Carefully heat, over a low heat, stirring constantly, until the mixture thickens. Pour into the pastry-lined baking tin. Bake for 20 minutes. Whisk the egg whites until stiff and then fold in the extra tablespoon of sugar.

Spread spread the meringue on top of the pudding. Reduce the heat of the oven to 170°C: 325°F: Gas 3. Bake for around 20 minutes or until the meringue is firm and light golden on the peaks. Serve hot or cold.

Glossary

add-añadirallow- dejar, permitirarrange-arreglar, fijar,ordenarbake blind- hornear sin echar el rellenobake- hornear,cocer al hornobeat- batirbring to the boil-llevar a ebulliciónbrush- cepillar. Pintar con una brochacool- enfriar, refrescar, frescocover- cubrircover- cubrircrimp-apretar, presionardry-secardust-espolvorearheat- calentarknead-amasarmelt- derretirmix- mezclarplace-poner, colocarpour-echar,verter, servirpress- presionar, apretarremove- quitarremove- sacar, quitarroll-enrollarrub-frotar, restregar, masajear, friccionarserve-servirsift-tamizar, espolvorearsimmer-hervir a fuego lento

skim (off)-descremar, desnatar, espumarsprinkle-espolvorear (con azúcar, harina…). Rociarstew-estofar,guisar. Si es fruta: hacer compotastir- remover, agitartie-atartransfer-pasar, transmitirwhisk-batirwrap-envolver

measure conversionsFood Measurements

Weights

Imperial Metric

1 ounce 28 grams

2 ounces 55 grams

3 ounces 85 grams

4 ounces 115 grams

8 ounces 225 grams

16 ounces 455 grams

Imperial Metric (UK)

1/4 tsp. 1 ml.

1/2 tsp. 2 ml.

1 tsp. 5 ml.

1 tbsp. 15 ml.

1/4 cup 50 ml.

1/3 cup 75 ml.

1/2 cup 125 ml.

2/3 cup 150 ml.

3/4 cup 175 ml.

1 cup 250 ml.

1 pint 500 ml.

1 quart 1 liter

Weights

Imperial Metric

1 ounce 28 grams

2 ounces 55 grams

3 ounces 85 grams

4 ounces 115 grams

8 ounces 225 grams

16 ounces 455 grams

Liquid Equivalents

2 cups 1 pint * 1/2 quart

4 cups 2 pints * 1 quart

4 pints 2 quarts 1/2 gallon

8 pints 4 quarts 1 gallon

Liquid Measurements

1/2 fl. oz. 15 ml. 1 tbsp.

1 fl. oz. 30 ml. 1/8 cup

2 fl. oz. 60 ml. 1/4 cup

4 fl. oz. 120 ml. 1/2 cup

8 fl. oz. 240 ml. 1 cup

16 fl. oz. 480 ml. 1 pint *

Temperatures

Fahrenheit

Celsius

Gas Mar

k

Description

32° 0°    

212° 100°    

250° 120° 1/2  

275° 140° 1 Cool

300° 150° 2  

325° 160° 3 Very Moderate

350° 180° 4 Moderate

375° 190° 5  

400° 200° 6 Moderately Hot

425° 220° 7 Hot

450° 230° 8  

475° 240° 9 Very Hot

500° 260°