1 Cup flour
1/2 t. salt
1 t. sugar
3 eggs
1 c. milk
1 T water
Sift together flour, salt and sugar. In a separate bowl beat together eggs, milk and water. Add egg mixture to the flour mixture. Chill for one hour. Heat meat drippings from a roast in a pan in the oven at 450. Pour the batter into the pan and cook at 450 for 20 minutes. Serve with gravy. Serves 6-8 people.
This recipe comes from my nephew's wife's great great uncle who served Yorkshire pudding at their inn in Scarborough, England, which is about 300 miles from where Patricia Wentworth lived from 1920-1961.
English Trifle
Sponge Cake Base:
4 eggs, separated
1 cup sugar
4 T hot water
1 t. vanilla
1 full cup flour
1 t. baking powder
1/8 t. salt
Beat egg yolks and sugar until thick and lemon-colored. Add water and sifted dry ingredients. Fold in stiffly beaten egg whites and flavoring. Bake in two layers in a moderate oven (350) for 20 minutes.
Creme Anglaise:
3 egg yolks
1/2 c. powdered sugar
2 T. flour
2 T. cornstarch
2 c. rich milk
2 T. butter
1 c. whipped cream with vanilla to taste
Cook ingredients in double boiler until thick. Strain so that the custard will be smooth. When chilled, add whipped cream.
To assemble:
The trifle should be assembled in a glass bowl for presentation. Place one sponge cake layer in bottom of bowl. Sprinkle lightly with Grand Marnier. Spread with currant jelly.
Cut second layer into triangle shapes and place around the sides of the bowl. Spread currant jelly along the triangle edges.
Pour the chilled custard into the bowl on the cake layer taking care that the side pieces remain in place.
To decorate:
Place mounds of whipped cream on the surface of the custard. Decorate with toasted almonds or fresh strawberries.
This recipe is from my sister's neighbor who is from England.
Sponge Cake Base:
4 eggs, separated
1 cup sugar
4 T hot water
1 t. vanilla
1 full cup flour
1 t. baking powder
1/8 t. salt
Beat egg yolks and sugar until thick and lemon-colored. Add water and sifted dry ingredients. Fold in stiffly beaten egg whites and flavoring. Bake in two layers in a moderate oven (350) for 20 minutes.
Creme Anglaise:
3 egg yolks
1/2 c. powdered sugar
2 T. flour
2 T. cornstarch
2 c. rich milk
2 T. butter
1 c. whipped cream with vanilla to taste
Cook ingredients in double boiler until thick. Strain so that the custard will be smooth. When chilled, add whipped cream.
To assemble:
The trifle should be assembled in a glass bowl for presentation. Place one sponge cake layer in bottom of bowl. Sprinkle lightly with Grand Marnier. Spread with currant jelly.
Cut second layer into triangle shapes and place around the sides of the bowl. Spread currant jelly along the triangle edges.
Pour the chilled custard into the bowl on the cake layer taking care that the side pieces remain in place.
To decorate:
Place mounds of whipped cream on the surface of the custard. Decorate with toasted almonds or fresh strawberries.
This recipe is from my sister's neighbor who is from England.
1 comment:
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