These are light, tender and so easy. I work with a bunch of U.K people and one of them was kind enough to share this recipe with me because I kept on complaining how difficult it is to make good scones. You can add currants, other dried fruit, citrus zest, nuts, etc. – just stir it into the flour mixture before you add the cream. I personally love them with dried cranberries and orange zest.
Make your own brandy butter to smother over delicious, homemade Christmas Figgy or Plum pudding, and in only 5 minutes with this easy recipe,……….no Christmas table would be without this “naughty but nice” accompaniment! This is also wonderful when served with hot mince pies……prise open the pastry lids and dollop some brandy butter inside, preferably when they are warm, so the brandy butter runs through the pies! This makes a great gift – pack the brand butter into an attractive pot and add serving instructions. .
This is my tribute to my recent trip to London. I had something similar in a small pub, and it was my favorite meal in the grand ol’ city! The first time I made this I used cream of mushroom soup and 1 Tablespoon of beef boullion in place of the beefy mushroom soup.
A subtle blend of sweet and savoury with just a hint of alcohol which echoes the ancient practice of adding spice and fruit to meat dishes. I also have a “Boozy Fat Free” mincemeat recipe posted,Recipe #184762, but if you wish to make a mincemeat recipe with little or no alcohol, this is a wonderful traditional recipe for long lasting mincemeat. Mincemeat was always made at home before the advent of commercial brands, and although this is based on an old recipe, this was obviously made after the introduction of sugar into England. In earlier times mincemeat was a mixture of real meat, spices and fruit. The only remaining and symbolic ingredient of this ancient culinary practice is the inclusion of the suet – which can be beef or vegetable suet for vegetarians. Excellent in mince pies and all manner of steamed and sticky puddings! PS. If you cannot obtain suet locally, you can use grated butter instead; place the butter in the freezer until nearly frozen and very firm and then grate into the bowl straight away.
A wonderul spiced & fruited cake which heralds the advent of Spring. I used to make one for my Mum every year, when I lived in England! Traditionally made to mark Mothering Sunday, this cake is also known as an Easter Cake; Simnel cake has a fascinating cultural heritage with roots that stretch back to the Romans and Athenians. In Britain, known as the Shrewsbury Simnel, it is simply made using white flour, fragrant spices and is generously studded with dried fruits and pungent peel. Like a Christmas cake, it is covered with pale sweet almond paste. The decoration is plain – eleven little balls of smooth paste which represent the apostles (omitting Judas). A specially baked simnel cake is a wonderful gift to take to your mother, for Mothering Sunday Tea Time. Decorate it with crystalised flowers and tie some yellow ribbon around the side.
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