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 … Read more
Rich with raspberries and cream, Devonshire Layer Cake may be served either as a luscious summer dessert, or as a teatime treat. 6 SERVINGS CAKE 6 oz. [3/4 cup] plus 1 teaspoon butter, softened 3 oz. [1cup] castor sugar 6 oz. [U cups] flour 3 oz. [1 cup] rice flour, or fine semolina FILLING 3 … Read more
There are various basic ways of making cakes. Rubbing in is the simplest, with or without eggs; creaming is the method used for rich cakes; the whisking method produces fat-free sponges and the melting method moist cakes such as gingerbread. Baking cakes is easy and satisfying but faults can occur sometimes, for the following reasons. … Read more
The art of making pastry has been surrounded by much mystique but it is simply the skill of combining fat, flour and water in the correct proportions according to your recipe; handling lightly but firmly in a cool environment; and baking in a hot oven. To obtain good light, crisp results, make sure ingredients, working … Read more
Ice cream and sorbets are delicious and easy to make at home. Ice cream is basically a custard enriched with fresh double cream and a sorbet is a water ice, a sugar syrup flavoured with fruit juice or puree. The right sugar content is important for the consistency of the ice cream or sorbet, and … Read more
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 … Read more
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 … Read more
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 … Read more
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, … Read more
Puddings and desserts should be chosen carefully to complement the main course and, preferably, be prepared well in advance of serving. If you use the oven, think about fuel costs. If you have the main course cooking on a top or centre shelf, put an egg custard or rice pudding in the bottom of the … Read more