4 eggs (4 yolks, 2 whites), 8 oz (225g) butter, raspberry jam, 8 oz (225g) caster sugar, 1 oz (30g) ground almonds, rich (butter and sugar shortcrust) pastry to cover.
Grease a pie-dish and line with some of the pastry. Spread a layer of jam over the bottom of the dish. Beat the yolks and whites together. Cream the butter and add sugar, almonds and beaten eggs. Pour over the jam, cover with rest of pastry, and bake in a hot oven 400F (200C) at first, then turn down 300F (150C) and bake for about 40 minutes.
1/2 gill (75ml) brandy, 1 gill (150ml) sweet white wine, 1 1/2 (900ml) pints cream, 1/4 lb (125g) sugar, 1 lemon, juice and grated rind.
Whisk all ingredients well. Take of the froth as it rises and put on a sieve. Fill some custard dishes with the mixture and cover with the froth. Chill.
1/2 pint (300ml) cream, 1 lemon, 1/4 lb (125g) loaf sugar, 1 sherry-glassful (100ml) cooking sherry, 1 sherry-glassful (100ml) cooking brandy.
Rub the rind of the lemon on the sugar till it is all absorbed. Put the sugar in a basin with sherry, brandy and lemon juice. When the sugar has melted pour in the cream, stirring all the time. Whisk at once till it thickens. Put in glasses in a cool place. Best made the day before it is to be eaten.
MAIDS OF HONOUR
Make (or buy) some puff pastry and line some patty tins with it. Fill with the following mixture and bake in a brick oven until golden brown.
1 pint (6ooml) milk, 2 eggs, 1/2 oz (15g) almonds (blanched), 4 oz (115g) butter, 1 teaspoonful rennet essence, 1 dessert spoonful brandy, 2 oz (60g) sugar, pinch salt, pinch cinnamon, 1/2 lemon.
Warm milk to blood heat and add rennet and salt. Allow to set and then drain through fine butter muslin all night. Add the butter to the curds and rub through a fine sieve. Beat eggs, add the brandy to the curd, together with the chopped almonds, sugar, cinnamon, grated rind and juice of lemon.
SUSSEX POND PUDDING
For the suet pastry: 225g of self-raising flour, 115g suet shredded (fresh or packet), 60g fresh white breadcrumbs, 1/2 tsp sea salt, 125ml milk. For the filling: 1 large lemon, 115g of natural brown sugar (Demerara), 115g of butter.
Method: Making The Suet Pastry: Into a mixing bowl sieve in the flour and salt and mix in the breadcrumbs (if using fresh suet chop / shred it very small, until it resembles breadcrumbs). Mix in the fresh or packet suet into the flour and make a well in the centre. Gradually mix in the milk until the dough is soft and comes away from the sides of the bowl. Turn the dough out onto a lightly floured work surface and knead it gently until it is free from cracks and is silky (but not ‘wet’) add more flour if needed to stiffen the dough into something resembling a light pastry.
Making The Sussex Pond Pudding:
Grease a 1 & 1/2 pint (850ml) pudding basin thickly with butter.
Roll out the suet crust pastry into a large circle on a floured work surface. With a sharp knife cut out a quarter segment of the pastry circle and reserve to use as the pudding lid. Put the remaining pastry into the greased pudding basin to line it. Press the cuts together to seal.
Pack half the butter flakes and half the sugar into the bottom of the suet crust lining. Place on top of this the whole lemon – wash the lemon, trim the ends if it needs it and prick the surface all over with a sharp skewer. Cover with the remaining butter and sugar.
Roll out the reserved quarter of pastry into a circle to fit as a lid to the pudding. Damp it around the edges with a little water and put it on top of the pudding and press the edges to seal them. Pack the pudding down a little – the level of the pudding should be about 3cm (1.5 inches) below the top of the basin (or less).
Cut a round, large sheet of greaseproof paper and one of foil slightly bigger so they will come down at least 10cm (4 inches) over the sides of the basin.
Lay the baking parchment on top of the foil and fold a large pleat down the centre of both (to allow for any pudding expansion). Lay the sheets over the top of the pudding basin (foil side up) and secure around the sides with string – wrap the string around the pudding basin several times tightly and tie the string off to make sure the foil top is secured down firmly and the pudding is sealed.
Trim off any excess foil and paper if it is too long. You can even make a string handle by looping it over the top and tying it off under the string going around the basin.
Stand the pudding basin in a deep saucepan (which has a tight fitting lid) on an upturned heatproof plate (or metal bars etc.) to raise it off the bottom of the saucepan – add a little water under the plate to get rid of any air pockets. Pour in boiling water to come just under half way up the side of the pudding basin.
Keep the water at a medium simmer and a gentle bubble, cover with a tight fitting lid and steam for 3 and a 1/2 hours, topping up with boiling water from time to time. It is important to keep checking the level of the water every so often so that it does not run dry.
When steamed remove the string, foil and greaseproof paper and turn the pudding out carefully on to a shallow dish or plate with a rim (to contain the ‘pond’ of sweet-buttery sauce) – cut into slices with a sharp knife and serve hot with custard, cold-thick cream, or a traditional lemon sauce (see the traditional recipe give above). Include a little bit of the candied lemon from the centre of the pudding and some of the pudding sauce on each plate.
8 eggs, 1 lb (500g) plain flour, 1 lb (500g) currants, 4 oz (115g) mixed peel, 1/8 pint (75ml) brandy or rum, 1 pint (600ml) cream, 1 lb (500g) beef suet, 1/2 lb (250g) raisins, 1/4 lb (125g) cane sugar, a grating of nutmeg.
Beat up the eggs and mix with cream and flour. Beat this mixture well and add finely-chopped suet, currants, peel, raisins (stoned and chopped), nutmeg and sugar. Mix in the brandy or rum. Put in a cloth (first wetting cloth in boiling water and then sprinkling it with flour) and boil for 4 hours. Take out of cloth and dredge with sugar. Sufficient for 10 – 12 people.
2 lb (1kg) potatoes, 1/2 lb (250g) fresh butter, 8 egg yolks, 3 whites of an egg stiffly whipped, 1/2 lb (250g) castor sugar, 1/2 (300ml) pint of white wine or rather less cooking sherry, 1/2 grated nutmeg, 1/2 pint (300ml) of cream, 1 lb (500g) puff pastry.
Boil the potatoes until soft and mash or put through a sieve. Add melted butter and the beaten yolks of egg. Then add the egg whites, sugar and wine, stirring well. Grate in nutmeg, then stir in the cream. Line the bottom and sides of a deep soufflé dish or casserole with the puff pastry, pour in the mixture and bake until a golden brown in a medium hot oven. Time about 1 1/2 hours. Sufficient for 10 – 12 people.
From the ‘Dictionary Of The Sussex Dialect’, By Rev. W. D. Parish, Vicar Of Selmeston, Sussex, published by Farncombe & Co. Lewes, printed in 1875
Plum-heavy. A small round cake made of pie-crust, with raisins or currants in it. [In 1859] Dr. J. C. Sanger, of Seaford, when Government Surgeon at the Cape of Good Hope, [South Africa] was sent for to see an English settler. Reaching the house at tea-time, he joined the family at their meal, and on sitting down to the table he said, “You come from Sussex.” ” Yes,” was the answer, “from Hurstmonceux, but how did you know that?” “Because you have got plum-heavies for tea,” said the doctor, ” which I never saw but when I have been visiting in Sussex.”
Roll out some good puff pastry, about 1/8-inch (1cm) thick, cut it into oblong pieces about 7 inches (18cm) wide by 8 1/2 (22cm) inches long. Place a tablespoonful of the mincemeat mixture in the centre. Fold the pastry over it to make the correct elongated triangle shape. Wet the edges of the pastry and pinch them together. Turn the cake over and give it a light roll with the rolling-pin to flatten it slightly on top. Make three slashes across it or length-wise, brush with white of egg, dust with caster sugar and bake in a quick oven suitable for baking puff pastry.
The Mincemeat Filling. To make the filling. Do not use ordinary mincemeat unless you steam it first, because the suet will not be cooked in the time required for baking the cakes. Instead, melt 4 oz (115g) butter and stir it into 1/2 lb (250g) currants, 4 oz (115g) finely chopped mixed peel, 1 teaspoonful mixed spice, 1/2 teaspoonful cinnamon, 2 oz (60g) sugar and 1 teaspoonful or dessert spoonful of rum. Use this mixture when the butter is quite cold. The rum is not necessary, but is a great improvement.
6 oz (170g) brown flour, 4 oz (115g) butter, 3 oz (85g) caster sugar, 1 teaspoonful ground ginger, 2 oz (60g) crystallised ginger.
Stir Flour, sugar and ground spice together. Rub in butter lightly. Add finely chopped ginger – mixture will be crumbly. Place in greased sandwich tin, or in greased flan ring standing on baking tray. Press very lightly into position – if pressed down heavily, cake will be hard. Bake in very moderate oven 180F (100C) for approximately 10 minutes or until firm. Remove from tin and cool. Break into pieces to serve.
8 oz (225g) Self Raising flour, 1/4 teaspoonful baking powder, 1/4 teaspoonful salt, 2 oz (60g) butter, 1 tablespoon local honey, 1 gill (150ml) milk (approx).
Sieve flour, salt and baking powder together. Rub in butter. Add honey mixed with 3 tablespoonfuls milk. Add sufficient milk to make a soft but not sticky dough. Turn out onto floured board and knead lightly with fingertips. Roll out into square 3/4 inch (2cm) thick. Cut into triangles and brush with milk. Place on floured tin and cook in a very hot oven 450F (230C) for about 10 minutes. Scones when cooked will sound hollow if tapped with a finger on the bottom of the scone. Split, butter and serve with local honey.
1 lb (500g) dough – made by mixing 1 lb (500g) flour, 2 oz (60g) sugar and 2 oz (60g) fat (lard) with two penny-worth (20g) of yeast dissolved in a little warm water. Use enough water to make a soft dough and knead well. Put in a large bowl in the warm to prove for 1/2 hour. Knead and leave to prove for further 1/2 hour.
Now put on a floured board and roll in 1/4 lb (125g) lard, 1/4 lb (125g) sugar, and as many currants and sultanas as desired (approx. 500g). Fold and roll, repeating the folding and rolling four times, making sure that all the ingredients are well mixed. Put into a well-greased loaf tin and bake in a moderate oven 350F (180C) for 1 hour and a slow oven for a further 1 1/2 hours.
1/2 lb (250g) butter or margarine, 18 oz (500g) flour, 8 oz (225g) caster sugar, 1 oz (30g) candied peel, 4 oz (115g) each of currants, sultanas and stoned raisins, 3 eggs, 1/2 pint (300ml) milk, 1 teaspoonful bicarbonate of soda.
Rub the butter (or margarine) into the flour, add the sugar, chopped peel, currants, sultanas and raisins, dissolve the soda in the tepid milk, beat the eggs, and add to the mixture, beating all well together. Place in a cake tin and bake in a sharp oven at first, 450F (230C) reducing heat to a moderate temperature 330F (160C) until cooked.
WILTSHIRE STIR-IN PUDDING
12 oz (340g) Self Raising flour, 6 oz (170g) lard, 3 oz (85g) white sugar, milk and water or water to mix, pinch salt, fruit as available, suitably prepared, about 3 or 4 handfuls.
Rub fat into flour, sugar and salt. Stir in green gooseberries or rhubarb in 1 inch lengths or apples peeled, cored and sliced with a 4 or 5 cloves. Mix with sufficient liquid to make fairly stiff mixture. Steam in well-greased basin for 2 1/2 – 3 hours. Serve with custard and/or cream and sugar.
2/3 pint (470ml) cream, 1 lemon, caster sugar.
Put the cream in a pan over the fire and bring it to blood heat, stirring all the time. Sweeten the juice and meat of the lemon with the caster sugar, making sure that it has all dissolved, put it through a sieve, then add to the warmed cream, and stir in well. Rub over the dish or custard cups with a piece of lemon peel, pour in the mixture and chill thoroughly.
RAGOUT OF SWEETBREADS
1/4 lb (125g) mushrooms, 1/2 lb (250g) sweetbreads, 1 oz (30g) butter, stock, seasoning, bunch herbs.
For the forcemeat balls: breadcrumbs, fresh parsley, thyme and marjoram, grated lemon rind, butter, beaten egg.
First make the forcemeat ball. Mix the dry ingredients together, add beaten egg and roll into balls in flour in the palm of your had. Soak sweetbreads for 2 hours in salt and water and a little lemon juice, changing water several times. Then put in cold water and bring to the boil and simmer for 5 minutes. Press the sweetbreads between two plates and then slice into small pieces, Put the butter into a pan, and when melted add sliced sweetbreads. Cook for a few minutes, then add mushrooms, cook a bit longer and then add forcemeat balls. Keep the contents moving so that they don’t stick to the pan. Add a ladleful of stock, seasoning and a bunch of parsley and thyme and powdered mace. Simmer very slowly, with lid on, for 1/2 hour. Thicken gravy with 1 oz flour. Add a little cold stock to flour and mix until smooth. Add this to the gravy until it is thick enough.
APPLES IN CUSTARD
3 apples, dates and nuts, 2 oz (60g) sugar to make syrup, 1/2 pint (300ml) milk, 2 eggs, vanilla flavouring.
Peel and core apples, and stuff them full with stoned dates and chopped nuts. Put them in a pie-dish and pour over them a thick sweet fruit syrup and bake for about 20 minutes at 400F (200C). Remove from oven and take juice from the basin. Beat up eggs and add flavouring. Add cold milk and pour into dish round the apples, sprinkle with chopped nuts and cook in oven until the custard is set.