British food recipes

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Mrs. Ford's Fare
A selection of gourmet food recipes from Barbara Jago-Ford co-owner of The British Shoppe.

British food recipes from The Front Parlour tea room in Madison, CT
Large selection of tea and British foods

Or visit our recipes section on The British Shoppe web site.

Earl Grey Bread & Butter Pudding Recipe

Ingredients:
Approximately 10 slices of white bread 3ozs. Earl Grey tea leaves
1 cup boiling water
1/2 cup sugar
2 cups single cream
4 eggs
1 1/2 cups Sultanas or Raisins or mixed fruit
1 tablespoon butter approximately
1 teaspoon ground Nutmeg
1 teaspoon Cinnamon

Method:
Pour boiling water over tea and leave for 15 minutes then pour over fruit of choice and leave overnight.
Coat a dish with butter, then butter bread on both sides and layer a few slices in dish, sprinkle with fruit, a dusting of spices and sugar - repeat until bread, sugar and spices are used up.
Next beat eggs and cream together, then pour over bread and leave for 20 minutes.
Now put in low oven (300 deg F-325 deg F) for 40 to 45 minutes until set.
Serve with warm custard.

Note:
This pudding dates from the early early eighteenth century and is sometimes known as "Nursery Pudding" without the addition of Earl Grey tea.

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Ham & Pineapple Topknots Recipe

Ingredients:

4 Ham Steaks
4 Crumpets
100g. (4oz) English Cheddar, grated
2.5ml (1/2 tsp) dry mustard
30ml (2tsp) fresh milk
4 pineapple rings
watercress to garnish

Method:
Slowly grill ham steaks
Toast crumpets at same time.
Mix cheese, mustard and mild together.
Spread on top of each toasted crumpet and grill until golden brown.
Place grilled ham steaks on top of toasted cheese and crown with rings of pineapple.
Heat through under grill.
Garnish with sprigs of watercress.

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Kedgeree Recipe

Ingredients:
1 lb smoked haddock fillets
3 eggs hard boiled and shelled
12 oz cooked long-grain rice (about 5 oz raw)
2 oz butter, melted
2 tbls chopped parsley
3 fl oz fresh single cream or milk
parsley to garnish

Method:
Place fish in large frying pan and cover with water.
Bring to the boil and simmer for 10-12 minutes until fish is tender.
Drain fish, remove and discard skin and bones. Flake the flesh.
Chop 2 eggs. Slice third and reserve for garnish.
Mix together fish, rice, chopped eggs, butter, parsley and cream in a large saucepan.
Cook, stirring, until heated through.
Serve garnished with parsley and slices of egg.

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Lunchtime Salad Recipe

Ingredients:
1 medium pear, cored and chopped
2 tbsp lemon juice
6oz cucumber, chopped
2 medium carrots, grated
4 oz white cabbage, shredded
6 oz Red Leicester cheese, cubed
3 oz natural yogurt
2 tbsp salad cream
1/2 tsp dried mixed herbs
2 tomatoes, cut into wedges
wholemeal bread rolls

Method:
Dip chopped pear into lemon juice and mix with vegetables and cheese.
Mix together yogurt, salad cream and herbs.
Pour over salad and arrange tomato wedges around the edge.
Serve with wholemeal bread rolls.

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Pots-Au-Chocolat Recipe

Ingredients:
2oz. Plain dark chocolate
1/2 oz. butter
2 eggs - Separated
1/2 tablespoon warm water
2 oz. heavy cream
Cadbury's chocolate flake

Method:
Break up chocolate and place in basin over hot water.
Add butter and leave until both have melted, stirring once or twice.
Beat in egg yolks, when smooth, remove from heat and stir in warm water.
Beat egg whites to a stiff snow and gently fold into the chocolate mixture.
Spoon into two demi-tasse's or small dessert dishes and chill.
Before serving decorate with whipped cream and chocolate flake.

For A Boozy Version:
Follow recipe as before except omit water and use 1/2 tablespoon lukewarm brandy or rum

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Somerset Pork With Apples Recipe

Ingredients:
Serves 4
2 tbls butter
11/4 lbs pork loin, cut into bite-sized pieces
12 baby onions, peeled
2 tsp grated lemon rind
11/4 cups dry (hard) cider
2/3 cup veal stock
2 crisp eating apples, such as Granny Smith, cored and sliced
3 tbls chopped fresh parsley
scant 1/2 cup whipping cream
salt & pepper

Method:
Heat the butter in a large sautŠ or frying pan, then brown the pork in batches.
Transfer the pork to a bowl.
Add the onions to the pan, brown lightly, then stir in the lemon rind, cider and stock and boil for about 3 minutes.
Return all the pork to the pan and cook gently for about 25 min. until the pork is tender.
Add the apples to the pan and cook for a further 5 min.
Using a slotted spoon transfer the pork, onions and apples to a warmed serving dish, cover and keep warm.
Stir the parsley and cream into the pan and allow to bubble to thicken the sauce slightly.
Season, then pour over the pork and serve hot.

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Steaks with Stilton Cheese Sauce Recipe

Ingredients:
Two 6oz. Sirloin or Filet Mignon Steaks
One half cube butter
One small onion - finely chopped
Two tablespoons sherry
4 Fluid ounces Heavy Cream
4 ounces Stilton Cheese, crumbled
One tablespoon chopped chives.

Method:
Grill or broil steaks to your liking.
Melt butter in saucepan and cook onion until soft.
Add sherry and boil to reduce slightly.
Add cream and boil for one(1) minute
Stir in Stilton Cheese and chives.
Serve steaks with sauce, baby red potatoes and fresh or frozen green beans.

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Stilton and Grape Avocados Recipe

Ingredients:
2 Ripe Avocados halved and stoned
juice of 1/2 lemon
4oz Blue Stilton Cheese, crumbled
3oz black seedless grapes, halved
freshly ground pepper
3tbls Fresh Soured Cream
1oz Toasted Breadcrumbs
Salad and Grapes to garnish

Method:
Scoop flesh from avocados, chop and mix with lemon juice.
In a bowl mix Stilton, grapes, pepper and soured cream with avocado.
Spoon back into avocado shells, sprinkle over breadcrumbs.
Serve with a salad and grape garnish.

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Summer Pudding Recipe

Ingredients:
6 large slices of bread, crusts removed
4 oz sugar
5 tbls water
1 1/2 lbs soft summer fruits
(either rhubarb, raspberries, strawberries, gooseberries, stoned cherries, black or redcurrants, or a mixture of fruits)
A sprig of mint to decorate
5 fl oz fresh double cream
1 tbls fresh milk

Method:
Cut bread into neat fingers.
Put sugar and water into a saucepan and heat slowly until sugar melts, stirring.

To Microwave:
Put sugar and water into a bowl and cook for about 2 mins. stirring frequently, until dissolved.
Add fruit and simmer gently for about 7-10 mins. (gooseberries and blackcurrants may take a few mins. longer).

Add fruit, cover and cook for 3-7 mins, stirring occasionally until soft.
Reserve a few spoonfuls of the juice.
Line base and sides of a 2 pint pudding basin with bread fingers.
Add half the hot fruit mixture. Cover with more bread fingers.
Pour in remaining fruit mixture and top with remaining bread fingers.
Cover with a saucer or plate. Place a heavy weight on top.
Refrigerate overnight.
Turn out on to a plate. If there are any white patches, spoon reserved juice over them.
Decorate with fruit and mint.
Serve with cream, whipped with milk until lightly stiff.

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