Staffordshire is a county in the central region of England and these are a collection of local and regional recipes handed down within families who have lived and worked in the Staffordshire area. All of the recipes below are regionally authentic, originally coming from recipe books published in the 1800s or 1900s, with the weights and measurements adjusted (alongside the old standards) where appropriate for the modern kitchen.
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.