Devonshire Splits

Devonshire Splits

These mouth-watering yeast buns are traditionally split in half and spread with thick Devonshire cream and strawberry jam. They may be served either hot or cold. 16 BUNS ½ oz. fresh yeast 1 teaspoon castor sugar 2 tablespoons lukewarm water 1 lb. [4 cups] flour J teaspoon salt 10 fl. oz. [1 1/4 cups] lukewarm…

Making Meringues

Meringues, made from egg whites, provide the topping for many appetizing desserts. Meringue shells can make delicious sweets, filled with raspberries or oranges and fresh cream. Take care to make sure the whisk and bowl are clean and free from any traces of egg yolk. Use eggs at room temperature and use a balloon whisk…

How To Make Trifles

Trifles are layers and layers of delicious ingredients. It is like having several desserts in one: sponge soaked with liqueur, fruit, home-made custard and lashings of whipped cream. And a trifle need not stop there. Fruit, nuts, crushed caramel, chocolate, glace and crystallized fruit can all be used as decorations. Sugared trifle sponges are nicest…

Making Egg Custards

Custards can be divided into pouring sauces, used to accompany puddings, pies and stewed fruit, and baked or steamed — puddings in themselves. The greatest difficulty in making egg custards is to prevent the egg from curdling; do not over-cook at too high a temperature or add the egg too quickly to hot liquid. For…

How To Make Syllabubs

Syllabubs are creamy, smooth and rich. They are made with eggs, cream and sugar, and subtly flavoured with sherry, marsala, sweet wine, brandy or liqueur. The most popular is probably lemon syllabub. The lemon offsets the richness and makes the syllabub an excellent dessert for a special meal. It is, of course, prepared in advance,…