Yorkshire puddings, large and small

Ingredients (to serve 4 - 8 people)

4 oz plain flour
1/2 tsp of salt

1 egg
1/2 pt of milk

(or 2 eggs, and enough milk to make 10 fluid ounces with the eggs).

For best results use the liquidiser:
Break the eggs into the liquidiser. Add the milk. Whizz for a bit.
Add the salt and spoon in the flour, a bit at a time.

Blend for 30 seconds.

Alternatively, make the batter by hand:
Measure the flour and salt together into a large mixing bowl.
Make a well in the centre.
Break the eggs into the centre and add the milk (or combine these in a measuring jug first).
Use a wooden spoon to beat the liquid gently at first and then more strongly, gradually drawing in the flour in which the pool of liquid lies, until all the flour has been drawn in and the batter is smooth. Then beat hard to create an airy bubbly batter.

Cooking instructions:
Using either a large roasting tin, or a patty pan with either four yorkshire pudding cups or 12 bun cups, place a little dripping or lard in each cup. Put the pan into the hot oven and heat until the fat is close to smoking.
Pour the batter into the tins (all of it into the roasting tin, or a little into each cup) and return to the oven quickly. Bake in a hot to very hot oven for about 30 minutes for the roasting tin size, or 20 minutes for smaller ones. The puddings should be well risen, light and crisp, but not blackened on the top!

Serve with gravy, with roast meat, or as a pudding with golden syrup, fruit, warmed jam and cream.

Parkin

Ingredients:

6 oz black treacle
4 oz brown sugar
5 oz butter
3/4 pint of milk

6 oz plain flour
10 oz medium oatmeal
1 teaspoon bicarbonate of soda
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt

1 egg

1. Put a pan on the stove and add the treacle, sugar, butter and milk. Heat until the mixture is melted.
2. Remove from the heat and allow to cool a bit.
3. Weigh up the dry ingredients together.
4. Add the dry ingredients to the pan and stir briskly.
5. Add the beaten egg to the pan and beat well until smooth.
6. Grease a large loaf tin or deep square tin (7" square), and line it with greaseproof paper.
7. Pour the mixture into the tin.
8. Bake for one hour at 350º F, 180ºC, Gas 4, Fan oven 160.
   

The parkin is supposed to be stored for two weeks before you eat it, but this seems rather unlikely to happen and really it doesn't matter that much.

Annie's chickeny pumpkin soup

One chicken carcass with almost all meat taken off already
One small/medium pumpkin
Four carrots
1/4 pint double cream
Spices

1. Put chicken carcass in a pan with approx. 2 pints water, salt and a few herbs. Boil for 45 mins or 1 hour. Remove bones and assist any remaining bits of meat to fall off into the water.

2. Peel pumpkin, remove seeds and chop into small pieces. Peel and grate carrots. Place pumpkin and carrots in the chickeny water, and add salt, pepper and "steak spices" (something reasonably hot and pungent) to taste.

3. Boil until pumpkin turns entirely mushy. Add cream, and simmer for a further 5 minutes.

4. Serve with crusty brown bread.

Roasted Pumpkin

Peel pumpkin, remove seeds and cut into approx. 2cm cubes.

Place in bowl with salt, pepper, fresh rosemary, 3 cloves of chopped garlic and 3-4 tablespoons of olive oil.

Shake around and tip into a roasting dish.

Place in moderate oven and leave there for 40 minutes.

Eat.

(This recipe may also be made with beetroot, turnips, squash etc)

Lemon squares

Ingredients:
8oz plain flour
2oz icing sugar
1/4tsp salt
6oz cold butter or margarine
1tsp cold water

For the lemon layer:
4 eggs
1lb caster sugar
1oz plain flour
1/2 tsp baking powder
1tsp grated lemon rind
2 floz fresh lemon juice
icing sugar, for sprinkling

1. Rub butter into flour, icing sugar and salt until the mixture resembles breadcrumbs. Add the water and toss until starting to sort-of form a ball.
2. Tip mixture into a lined and greased 13"x9" baking tin and press down evenly.
3. Bake at 180C/350F/Gas 4 for 15-20 mins until lightly golden brown. Remove from oven and allow to cool slightly.
4. Meanwhile, beat together the eggs, caster sugar, flour, baking powder, lemon rind and juice. Use of electric mixer advised.
5. Pour the lemon mixture over the baked base. Return to the oven and bake for 25 mins.
6. Remove from oven, allow to cool, sprinkle with icing sugar and cut into squares with a sharp knife before serving.

Makes 12 large squares, or more smaller ones. Quite convincing as a pudding as well as at tea time.

Kentish apple tart

Ingredients:

6 oz shortcrust pastry
2 large cooking apples
3 oz sugar
1 egg
2 oz softened butter
rind and juice of one lemon

1. Line a pie plate with the pastry. (We use the pyrex pie plate or a small flan dish)
2. Peel the apples
3. Grate the flesh of the apples into a basin (it's best to leave the apples whole for grating: don't quarter them).
4. Add the sugar, beaten egg, butter, lemon rind and juice and mix well.
5. Put this mixture into the pastry case.
6. Bake at 375ºF, 190ºC, gas mark 5, Fan oven about 170º, for circa 35 minutes.
   

Fondant au Chocolat (version with chocolate)

200g (8oz) Dark Chocolate
3 tbsp water
150g (6oz) Butter
150g (6oz) Sugar
50g (2oz) Plain Flour
3 eggs

Icing sugar to dust

Break up chocolate, place in bowl with 3 tbsp water. Melt using bain marie or microwave. While melting, cream together butter and sugar, then carefully add eggs and flour. Fold in melted chocolate.

Line & grease bottom of large springform tin or equivalent. Pour mixture into tin and bake in preheated oven at 150ºC for 25-30 mins.

When done, the cake should be slightly crispy on top, soft in middle. Cake tester doesn't need to be clean.

Turn upside down and dust with icing sugar. Serve cold or warm with creme anglaise.