Moroccan Recipes. Ultimate apple pie recipe. Traditional English Puddings for Recipes Ideas Tips Hints Custard, Rhubard, Apple Crumble, Bread and Butter Pudding, Christmas Pudding. Jellies and Creams. Jellies and other gelatine based foods like aspics are not very fashionable today. They seem artificial and usually take a great deal of time to prepare. In the past however, jellies and creams were often the crowning glories of the table. Many of the images of the dishes on this page are interactive. When clicked on, some photographs will lead you to another page with more information about the dish and its method of preparation.
Robert May in his Accomplisht Cook (London: 1660) tells us to mould jellies in scallops and other kinds of sea shells. A rosewater flavoured Spanish Pap or Steeple Cream, moulded from leach in a wine glass and garnished with pinenuts. This was a popular dish in the seventeenth and eighteenth centuries. A salver of eighteenth century jelly glasses filled with ribbon jelly and jaunmange in the centre. A restorative jelly was once made from shavings of the soft velvet antlers of young male deer (harts). Wedgewood Solomon's Temple mould in cream ware c.1780. Food - Recipes : Victoria sponge with fresh cream and jam. Old Fashioned Blackberry Pie. Gooey school treacle sponge recipe. Melting Chocolate Puddings - Traditional dessert. This, I suspect, could be the chocolate recipe for the beginning of the 21st century – very light, very chocolatey individual baked puddings that have a melted fudge-chocolate sauce inside that oozes out as you put your spoon in.
My thanks to Galton Blackiston and everyone at Morston Hall Hotel in Norfolk for giving me their recipe. Serves 8 This recipe is taken from How to Cook Book Two and The Delia Collection: Chocolate First of all place the broken-up chocolate, along with the butter and brandy, in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Then, keeping the heat at its lowest, allow the chocolate and butter to melt slowly; it should take 6-7 minutes. Now you need to pour the melted chocolate mixture around the edge of the bowl (it's easier to fold it in from the edges) and then sift the flour over the mixture. Serve absolutely immediately, with some chilled cream to pour over.