// API callback
related_results_labels_thumbs({"version":"1.0","encoding":"UTF-8","feed":{"xmlns":"http://www.w3.org/2005/Atom","xmlns$openSearch":"http://a9.com/-/spec/opensearchrss/1.0/","xmlns$blogger":"http://schemas.google.com/blogger/2008","xmlns$georss":"http://www.georss.org/georss","xmlns$gd":"http://schemas.google.com/g/2005","xmlns$thr":"http://purl.org/syndication/thread/1.0","id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241"},"updated":{"$t":"2023-08-11T07:00:32.850+01:00"},"category":[{"term":"Baking"},{"term":"Teatime Treats"},{"term":"Chicken"},{"term":"Delicious Mains"},{"term":"vegetables"},{"term":"simple suppers"},{"term":"Cakes"},{"term":"Desserts"},{"term":"Scrummy Snacks"},{"term":"cooking for two"},{"term":"Fruit"},{"term":"Breakfast"},{"term":"quick breads"},{"term":"Cheese"},{"term":"Salads"},{"term":"Elevensies"},{"term":"Meat"},{"term":"pasta"},{"term":"Quick and Easy"},{"term":"holidays"},{"term":"Leftovers"},{"term":"Sauces"},{"term":"Casseroles"},{"term":"Breads"},{"term":"product reviews"},{"term":"Comfort Foods"},{"term":"Traditional"},{"term":"Sandwiches"},{"term":"potatoes"},{"term":"Fabulous Sides"},{"term":"Cheap and Cheerful Mains"},{"term":"family pleasers"},{"term":"Decadent Desserts"},{"term":"simple desserts"},{"term":"Eggs"},{"term":"summer"},{"term":"Chocolate"},{"term":"Soups"},{"term":"muffins"},{"term":"Cookies"},{"term":"fish"},{"term":"Vegetarian"},{"term":"Poultry"},{"term":"Puddings"},{"term":"brunch"},{"term":"healthy options"},{"term":"Cookies and squares"},{"term":"coffee break"},{"term":"side dishes"},{"term":"family favourites"},{"term":"pies and tarts"},{"term":"beef"},{"term":"cookies and bars"},{"term":"simple sauces"},{"term":"meat and potatoes"},{"term":"Celebrations"},{"term":"soups and stews"},{"term":"Pies"},{"term":"cookbook review"},{"term":"Diabetic friendly"},{"term":"Weekends"},{"term":"afternoon tea"},{"term":"seasonal favourites"},{"term":"Dressings"},{"term":"lemon"},{"term":"small batch"},{"term":"Pork"},{"term":"Fruits"},{"term":"Light Suppers"},{"term":"appetizers"},{"term":"for the kids"},{"term":"Product endorsements"},{"term":"autumn"},{"term":"Bacon"},{"term":"Christmas"},{"term":"Recipe Roundup"},{"term":"Cake"},{"term":"Tex Mex"},{"term":"storecupboard suppers"},{"term":"cakes and cookies"},{"term":"cookbookery"},{"term":"cooking for one"},{"term":"apples"},{"term":"turkey"},{"term":"scones"},{"term":"Rice"},{"term":"jams and preserves"},{"term":"yeast breads"},{"term":"Dessert"},{"term":"Winter Warmers"},{"term":"burgers"},{"term":"pastry"},{"term":"Holiday Food"},{"term":"Teatime"},{"term":"breakfast on the go"},{"term":"low fat options"},{"term":"Bread"},{"term":"hot sandwich"},{"term":"nuts"},{"term":"simple sides"},{"term":"tomatoes"},{"term":"dips and spreads"},{"term":"gluten free"},{"term":"Berries"},{"term":"little cakes"},{"term":"simple dishes"},{"term":"Picnics"},{"term":"economical"},{"term":"light lunches"},{"term":"Muffins \u0026 Scones"},{"term":"cakes scrummy snacks"},{"term":"low carb"},{"term":"one dish suppers"},{"term":"pizza"},{"term":"small cakes"},{"term":"British Turkey"},{"term":"Chicken breasts"},{"term":"biscuits"},{"term":"dairy"},{"term":"early autumn"},{"term":"feeding the missionaries"},{"term":"simple side dishes"},{"term":"slow cooking"},{"term":"Curries"},{"term":"nostalgia"},{"term":"Cirio"},{"term":"Sausages"},{"term":"beans and pulses"},{"term":"late summer"},{"term":"Cooking Techniques"},{"term":"Crockpot"},{"term":"Seafresh"},{"term":"Winter Food"},{"term":"simple lunches"},{"term":"cereals"},{"term":"Comfort Food"},{"term":"Easter"},{"term":"Gifts"},{"term":"Old Favourites"},{"term":"Spring"},{"term":"Sunday Lunch"},{"term":"ham"},{"term":"man-food"},{"term":"sides"},{"term":"Air Fryer"},{"term":"Cook-bookery"},{"term":"Dinner parties"},{"term":"Meals of the Week"},{"term":"cinnamon"},{"term":"pancakes"},{"term":"roast dinners"},{"term":"whole grains"},{"term":"Pies and Cakes"},{"term":"The Classics"},{"term":"Tutorials"},{"term":"ginger"},{"term":"lamb"},{"term":"pies and bakes"},{"term":"After School"},{"term":"Big Blue Binder"},{"term":"My Top Fourteen"},{"term":"bananas"},{"term":"foreign delights"},{"term":"giveaways"},{"term":"savoury bakes"},{"term":"Christmas Cookies"},{"term":"Keto"},{"term":"Nigel Slater"},{"term":"Tacos"},{"term":"entertaining"},{"term":"healthy"},{"term":"little indulgences"},{"term":"one dish meals"},{"term":"strawberries"},{"term":"Beverages"},{"term":"Holiday Desserts"},{"term":"Stir fries"},{"term":"candies"},{"term":"comfort foods."},{"term":"dried fruit"},{"term":"mid-week meals"},{"term":"skillet meals"},{"term":"Bread Machine"},{"term":"Irish food"},{"term":"Mary Berry"},{"term":"Pork Chops"},{"term":"Techniques"},{"term":"blueberry"},{"term":"meatballs"},{"term":"oats"},{"term":"pickles and relishes"},{"term":"stuffings"},{"term":"Al Fresco Dining"},{"term":"Blue Moon Treats"},{"term":"Frostings"},{"term":"Mastering the Basics"},{"term":"brownies"},{"term":"oven bakes"},{"term":"savoury breads"},{"term":"Christmas Desserts"},{"term":"Grilling"},{"term":"Guest Post"},{"term":"hotdogs"},{"term":"one pot meals"},{"term":"preserving"},{"term":"pumpkin"},{"term":"store cupboard delights"},{"term":"Betty's Baking Secrets"},{"term":"Book Reviews"},{"term":"British"},{"term":"Diner food"},{"term":"Pot Roasting"},{"term":"Starters"},{"term":"Thanksgiving"},{"term":"cupcakes"},{"term":"family suppers"},{"term":"healthy snacks"},{"term":"low GI"},{"term":"lunch box treats"},{"term":"meats"},{"term":"old fashioned puddings"},{"term":"once in a blue moon treats"},{"term":"sheet pan suppers"},{"term":"small indulgences"},{"term":"vintage recipes"},{"term":"Christmas Baking"},{"term":"cookbooklets"},{"term":"frozen desserts"},{"term":"mains"},{"term":"onions"},{"term":"salmon"},{"term":"traditonal"},{"term":"Cabbage"},{"term":"Soups and Starters"},{"term":"Thrift"},{"term":"Warm Salads"},{"term":"Week Night Savers"},{"term":"healthy alternatives"},{"term":"hearty lunches"},{"term":"husband pleasers"},{"term":"nibbles"},{"term":"peanut butter"},{"term":"school dinners"},{"term":"slow and easy"},{"term":"small bites"},{"term":"thrifty"},{"term":"your five a day"},{"term":"Christmas Dinner"},{"term":"Dr Oetker"},{"term":"Ground Beef"},{"term":"Parties"},{"term":"Roundups"},{"term":"bundt cakes"},{"term":"debbie\u0026andrew's"},{"term":"jam"},{"term":"macaroni"},{"term":"no bake"},{"term":"vegan"},{"term":"waffles"},{"term":"Christmas Lunch"},{"term":"Cooking in Quarantine"},{"term":"French Toast"},{"term":"Froothie"},{"term":"Grains"},{"term":"Honey"},{"term":"Icings"},{"term":"Leerdammer Blogger Challenge"},{"term":"Marmalade"},{"term":"Novelties"},{"term":"Pancake Day"},{"term":"Quick Eats"},{"term":"Scottish food"},{"term":"Tuna"},{"term":"cookies and squares teatime treats"},{"term":"donuts"},{"term":"eddingtons"},{"term":"leftovers. quick and easy suppers"},{"term":"loaves"},{"term":"make ahead"},{"term":"mixes"},{"term":"noodles"},{"term":"rhubarb"},{"term":"seafood"},{"term":"steamed puddings"},{"term":"sugar free"},{"term":"Buffets"},{"term":"Canadian"},{"term":"Candy"},{"term":"Chef Knives Expert"},{"term":"Corn"},{"term":"Fish Society"},{"term":"French Fridays"},{"term":"Gnocchi"},{"term":"Instant Pot"},{"term":"Italian Food"},{"term":"Mackays"},{"term":"Main Courses"},{"term":"Meat Free Mondays"},{"term":"National Marmalade Week"},{"term":"Restaurant reviews"},{"term":"Squash"},{"term":"SundayTimes"},{"term":"Thai"},{"term":"Valentine Treats"},{"term":"Vegetables Vegetarian"},{"term":"cheap and cheeful mains"},{"term":"cheap and cheerful sides"},{"term":"cooking  for two"},{"term":"crumbles"},{"term":"dumplings"},{"term":"elevenses"},{"term":"five a day"},{"term":"grills"},{"term":"healthy eating"},{"term":"hearty suppers"},{"term":"ladies' luncheons"},{"term":"light desserts"},{"term":"oven meals"},{"term":"pub fare"},{"term":"simple dressings"},{"term":"snacks"},{"term":"special treats"},{"term":"sponsered posts"},{"term":"stews"},{"term":"sweet tooth pleasers"},{"term":"BBQ"},{"term":"Chops"},{"term":"Controlling Diabetes"},{"term":"Doughnuts"},{"term":"Egg and dairy free"},{"term":"Father's Day"},{"term":"Frozen treats"},{"term":"GBBO"},{"term":"Halloween"},{"term":"Holiday in Cumbria"},{"term":"Hot Weather Food"},{"term":"Lasagne"},{"term":"Maple"},{"term":"Mexican food"},{"term":"Milk"},{"term":"Mrs Crimbles"},{"term":"Newman's Own"},{"term":"Saving Money"},{"term":"Savoury Puddings"},{"term":"Snack cakes"},{"term":"Sour Dough Bread"},{"term":"Space Grill"},{"term":"St Patrick's Day"},{"term":"Welsh Lamb and Beef"},{"term":"almonds"},{"term":"braises"},{"term":"cherries"},{"term":"coconut"},{"term":"competitions"},{"term":"cookes and squares"},{"term":"giveaway  winner"},{"term":"glazes"},{"term":"gravy"},{"term":"herbs and spices"},{"term":"ice cream"},{"term":"legumes"},{"term":"loafs"},{"term":"low sugar"},{"term":"meatless"},{"term":"mincemeat"},{"term":"occasions and events"},{"term":"oriental"},{"term":"seasonal"},{"term":"spices"},{"term":"tea breads"},{"term":"toasties"},{"term":"tools and techiques"},{"term":"wings"},{"term":"30 Minute Meals"},{"term":"All Time Top Ten Recipes on The English Kitchen"},{"term":"Asparagus"},{"term":"August"},{"term":"Barbeques"},{"term":"Butchers"},{"term":"Chinese Food"},{"term":"Chips"},{"term":"Citrus"},{"term":"Cod"},{"term":"Cookbooks"},{"term":"Easy Meals"},{"term":"Film Reviews"},{"term":"Food for Pets"},{"term":"Hints and Tips"},{"term":"Holiday ready meals"},{"term":"JImmy's Farm"},{"term":"Jubilee Celebrations"},{"term":"Larkrise Cookery"},{"term":"Laughing Cow"},{"term":"Lightened up recipes"},{"term":"MEASUREMENT CONVERSION LIST"},{"term":"Macmillan Cancer Support"},{"term":"Maldon"},{"term":"My Cookbook"},{"term":"Newmans Own"},{"term":"Nova Scotia"},{"term":"Nutella"},{"term":"Oak Cottage Recipe Round Up"},{"term":"Recipes You Should Know By Heart"},{"term":"Round Ups"},{"term":"Scrummy bits"},{"term":"Special Occasions"},{"term":"Sunvil Supper Club"},{"term":"Tassimo"},{"term":"Vanilla"},{"term":"World Cup"},{"term":"baking challenges"},{"term":"brining"},{"term":"broccoli"},{"term":"campfire cookery"},{"term":"challenges"},{"term":"chutney"},{"term":"condiments"},{"term":"eggs. Sandwiches"},{"term":"family"},{"term":"fillings"},{"term":"foil cooking"},{"term":"fresh herbs"},{"term":"granola"},{"term":"hygge"},{"term":"leeks"},{"term":"lemon curd"},{"term":"methods"},{"term":"microwave cooking"},{"term":"mom"},{"term":"party food"},{"term":"raspberries"},{"term":"recipe contests"},{"term":"relishes"},{"term":"restaurant specials"},{"term":"rubs"},{"term":"scrummy snacks. elevenses"},{"term":"shortbread"},{"term":"steak"},{"term":"tinned food"},{"term":"yogurt"},{"term":"#BakingWithBarleycup"},{"term":"#MorrisonsMums\/Dads Love Summer eBook Linky Challenge"},{"term":"#RenshawBakeOff"},{"term":"A Greek Meal"},{"term":"A Savoury Round-up of the Traditional and not so Traditional"},{"term":"A Valentines Day Feast"},{"term":"Actifry"},{"term":"Age UK"},{"term":"All my Pancake Recipes"},{"term":"Amy's Kitchen"},{"term":"Argos"},{"term":"Asian"},{"term":"At Your Request"},{"term":"Bake Sales"},{"term":"Baking videos"},{"term":"Balsajo Black Garlic"},{"term":"Barbecue"},{"term":"Beautiful Book Company"},{"term":"Birthdays"},{"term":"Biscotti"},{"term":"Bonfire Night"},{"term":"British Food"},{"term":"Cadbury"},{"term":"Cake Bakery"},{"term":"Capricorn Somerset Goats Cheese"},{"term":"Caring for Your knives"},{"term":"Chadwicks"},{"term":"Cheese."},{"term":"Children"},{"term":"Cinco de Mayo"},{"term":"Cobblers"},{"term":"Come Dine With Me Blogging Event 2012"},{"term":"Cookbooklets Christmas Offer 2016"},{"term":"Cooking at the Manor"},{"term":"Cookng for Two"},{"term":"Curry Week"},{"term":"Day Of The Girl"},{"term":"Degustabox"},{"term":"Deli Kitchen"},{"term":"Delicious Mains="},{"term":"Denby"},{"term":"Dietbon"},{"term":"Dr. Oetker"},{"term":"English Provender Co"},{"term":"Farmer's Choice"},{"term":"Fast Food"},{"term":"Finalist Announcement"},{"term":"Finger Foods"},{"term":"Fish and Chips"},{"term":"Focaccia"},{"term":"Food and Blogging in General"},{"term":"Food memories"},{"term":"Fun"},{"term":"Game"},{"term":"Gift Hampers"},{"term":"Guy Fawkes"},{"term":"Harrods"},{"term":"Hello Fresh"},{"term":"Home Tour"},{"term":"Honest Herbal Teas"},{"term":"How to Build a Better Salad"},{"term":"How to Cook the steak perfectly"},{"term":"How to brew the perfect cup of tea"},{"term":"Hugh Fearnley-Whittingstall"},{"term":"Hungarian"},{"term":"Indian"},{"term":"Infographics"},{"term":"Insta Pot"},{"term":"Jamie Oliver"},{"term":"Jamie Oliver's Kitchen Kit"},{"term":"Japanese"},{"term":"Jules Clancy"},{"term":"Knorr Flavour Pot Challenge"},{"term":"Le Creuset Challenge"},{"term":"Leerdammer Toastie Challenge"},{"term":"Lets Talk Turkey"},{"term":"MY BOOK"},{"term":"Madhur Jaffrey"},{"term":"Make A Wish"},{"term":"March Grocery Haul"},{"term":"Meat Roasting"},{"term":"Miso"},{"term":"Mocktails"},{"term":"Mornflake Seed to Bowl"},{"term":"Morning Hacks"},{"term":"Morphy's Innovator"},{"term":"Mother's Day"},{"term":"Muffins 101"},{"term":"Munchy Seeds"},{"term":"National Chocolate Week"},{"term":"National Picnic Week"},{"term":"New Prince"},{"term":"Nibbles and Novels"},{"term":"Nigella"},{"term":"North East"},{"term":"Ocado Irish Shop"},{"term":"Olive Oil"},{"term":"Oreo"},{"term":"Organic September"},{"term":"Pampered Chef"},{"term":"Panasonic"},{"term":"Peppadew"},{"term":"Perfect Soft Boiled Eggs"},{"term":"Perfect boiled eggs"},{"term":"Pizza Express"},{"term":"Places to shop"},{"term":"Plan UK"},{"term":"Popovers"},{"term":"Pot Pie"},{"term":"Potatoes 101"},{"term":"Poutine Chips"},{"term":"Prawns"},{"term":"Prestat"},{"term":"Pretty Nostalgic"},{"term":"Proper Kitchen Management"},{"term":"Rachel's Organic"},{"term":"Recipe challenges. Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/The+Classics?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/The%20Classics"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"16"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2500451028041107974"},"published":{"$t":"2023-04-19T07:00:00.106+01:00"},"updated":{"$t":"2023-04-19T07:00:00.270+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Delicious Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sausages"},{"scheme":"http://www.blogger.com/atom/ns#","term":"The Classics"}],"title":{"type":"text","$t":"Classic Bangers \u0026 Mash"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiE864rvTSAwIN98IoVB-YK8juhINMCg-4nbg69B7A2zwAs6GSJYI3CP6HvP3cJRnYXTUsbJgb7dHoknaHFUHo-tciBgAF01gJiD_8uMScSJxz8E38j1CyPEpQioz5vDUQgTXFd7j3olGKksye3tK_UFHf_Ee6UB7vKoU7Wayy9aMXn-Wj4dshTub6n\/s5069\/best%20cover%20bangers.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Bangers \u0026amp; Mash\" border=\"0\" data-original-height=\"4728\" data-original-width=\"5069\" height=\"596\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiE864rvTSAwIN98IoVB-YK8juhINMCg-4nbg69B7A2zwAs6GSJYI3CP6HvP3cJRnYXTUsbJgb7dHoknaHFUHo-tciBgAF01gJiD_8uMScSJxz8E38j1CyPEpQioz5vDUQgTXFd7j3olGKksye3tK_UFHf_Ee6UB7vKoU7Wayy9aMXn-Wj4dshTub6n\/w640-h596\/best%20cover%20bangers.jpg\" title=\"Classic Bangers \u0026amp; Mash\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EOne of the most iconic and popular dishes in the UK has to be Classic Bangers \u0026amp; Mash.\u0026nbsp; Its right up there with Fish \u0026amp; Chips and Curry and Rice.\u0026nbsp; And let's not forget, Sunday lunch Roast Beef.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EAnd really, in my opinion, the British have some of the best sausages in the world.\u0026nbsp; I totally fell in love with British sausage, and by that I don't mean the cheap and nasty ones. They are pretty blah everywhere.\u0026nbsp; I mean the nice and thick, meaty, butcher's style of sausage.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjfaW60bLErBUCriHGG4yw8fveKg054BL3PCjqqF1bh1u0BhRu3lER5IQCbqCP3oBS3QJi88rsa-xRqa_URyY4BRnzFyN7-Uceh7fW3W862LauSEMMdiqDCoMkk3VVKZtg0gAhQM7Nb3sVi5TyIqrp9bzc-m_XRoSGxmrMvQMZG1a3Ljffe5ozR-gwd\/s8688\/cover%20bangers%20and%20mash.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Bangers \u0026amp; Mash\" border=\"0\" data-original-height=\"5792\" data-original-width=\"8688\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjfaW60bLErBUCriHGG4yw8fveKg054BL3PCjqqF1bh1u0BhRu3lER5IQCbqCP3oBS3QJi88rsa-xRqa_URyY4BRnzFyN7-Uceh7fW3W862LauSEMMdiqDCoMkk3VVKZtg0gAhQM7Nb3sVi5TyIqrp9bzc-m_XRoSGxmrMvQMZG1a3Ljffe5ozR-gwd\/w640-h426\/cover%20bangers%20and%20mash.jpg\" title=\"Classic Bangers \u0026amp; Mash\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EMost localities in the U.K. pretty much had their own variety of sausage. Newmarket, Lincolnshire, Cumberland, etc. My favorites of all were the Cumberland sausage, which were nice and spicy.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EYou can actually tell a good Butcher in the U.K. by his sausages.\u0026nbsp; We had some very good local butchers where I lived and I would have chosen any one of their sausages over a store market brand any day of the week.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EA favorite way of enjoying those sausages was this very classic dish of Bangers \u0026amp; Mash.\u0026nbsp; Beautifully cooked and browned thick pork sausages in a lush onion gravy, served alongside of fluffy, buttery, mashed potatoes.\u0026nbsp; Its a dish that you just can't beat!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhlN2s-ClN2C6c7cC5vqMSNuSAolyLjbj8Rb2Ljks40IgHL4bVu7I9SOpLjcz_4sYTGpfOt39yzOWJg9J3Qg51Oo4zaLl0jMRMpabvgGVxHN7CCbhwoBCbzBulOyPZKYe3KdMaITF4yeHY-i7-_7QjcY0iKbYb4EkzLx0hWjX1U6Yf7YIpBGtKoVbKP\/s6212\/eight.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Bangers \u0026amp; Mash\" border=\"0\" data-original-height=\"5048\" data-original-width=\"6212\" height=\"520\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhlN2s-ClN2C6c7cC5vqMSNuSAolyLjbj8Rb2Ljks40IgHL4bVu7I9SOpLjcz_4sYTGpfOt39yzOWJg9J3Qg51Oo4zaLl0jMRMpabvgGVxHN7CCbhwoBCbzBulOyPZKYe3KdMaITF4yeHY-i7-_7QjcY0iKbYb4EkzLx0hWjX1U6Yf7YIpBGtKoVbKP\/w640-h520\/eight.jpg\" title=\"Classic Bangers \u0026amp; Mash\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis recipe which I am sharing today comes from a cookery book by Tamasin Day-Lewis entitled \u003Ca href=\"https:\/\/www.amazon.ca\/Tamasins-Kitchen-Bible-Only-Every\/dp\/0297853570\/ref=tmm_pap_swatch_0?_encoding=UTF8\u0026amp;qid=1681839406\u0026amp;sr=8-3\" rel=\"nofollow\" target=\"_blank\"\u003ETamasin's Kitchen Bible\u003C\/a\u003E. Tamasin is the sister of the actor Daniel Day-Lewis and is an excellent television chef and food critic who has written more than a dozen cookery books.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI always loved watching her on the television and I loved her no-nonsense approach to cooking and food.\u0026nbsp; Very simple and non-pretentious and very classic, comforting, rural and seasonal.\u0026nbsp; I have never cooked one of her recipes that was not delicious.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiwzxo68b_378fvv_DtMk2uK9-Ub3jP-NgRNYINCzHj3oFmd_htjE5OPTcP87FBSTiLpRy_jR-spuklMzAkkmSf11uP5TcGV8b_VDM_Frump_msWWLdI-g-MoXy5wI2s-IdJ9yWdR1lgDHIdlk0Ihp0OlOlSA1DJnp6ZyA6Ej_oUoKG0v_y_zReoDud\/s5034\/five.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Bangers \u0026amp; Mash\" border=\"0\" data-original-height=\"3583\" data-original-width=\"5034\" height=\"456\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiwzxo68b_378fvv_DtMk2uK9-Ub3jP-NgRNYINCzHj3oFmd_htjE5OPTcP87FBSTiLpRy_jR-spuklMzAkkmSf11uP5TcGV8b_VDM_Frump_msWWLdI-g-MoXy5wI2s-IdJ9yWdR1lgDHIdlk0Ihp0OlOlSA1DJnp6ZyA6Ej_oUoKG0v_y_zReoDud\/w640-h456\/five.jpg\" title=\"Classic Bangers \u0026amp; Mash\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHer books are some of the British ones that I chose to replace when I moved back here to Canada.\u0026nbsp; I have this one, as well as one called Supper for a Song, and another called Food You Can't Say No To.\u0026nbsp; All are excellent and highly recommended.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;This recipe for Classic Bangers \u0026amp; Mash is an excellent one.\u0026nbsp; It is a simple, simple recipe that will turn out as good as the ingredients you choose to make it with, so choose wisely, and you will be rewarded with one very delicious meal!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhVSi4bE3aykJitIokSbiOfo_PUp_UHH7uE9DUHEUumLrXAIjnsnRLFv1XVXeEKKdwxAqnKNLvjTnQ5nA5X1wlOL7mGU82P70PYpNEV4BmI0t3JcvsSA7YMzJlnD4b6FEwuwEGVdSwo4w_QCNjxugu4rwJHrMfyXejBoG4tVOcmx1oN57sqOxiCXj_b\/s4674\/four.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Bangers \u0026amp; Mash\" border=\"0\" data-original-height=\"3729\" data-original-width=\"4674\" height=\"510\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhVSi4bE3aykJitIokSbiOfo_PUp_UHH7uE9DUHEUumLrXAIjnsnRLFv1XVXeEKKdwxAqnKNLvjTnQ5nA5X1wlOL7mGU82P70PYpNEV4BmI0t3JcvsSA7YMzJlnD4b6FEwuwEGVdSwo4w_QCNjxugu4rwJHrMfyXejBoG4tVOcmx1oN57sqOxiCXj_b\/w640-h510\/four.jpg\" title=\"Classic Bangers \u0026amp; Mash\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan\u003E\u003Cb\u003E\u0026nbsp; \u0026nbsp; WHAT YOU NEED TO MAKE CLASSIC BANGERS \u0026amp; MASH\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESimple every day ingredients.\u0026nbsp; Choose quality and you cannot go wrong.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cul class=\"ccm-section-items\" style=\"background-color: white;\"\u003E\u003Cli\u003E2 - 3 top quality pork sausages per person\u003C\/li\u003E\u003Cli\u003Eoil\u003C\/li\u003E\u003Cli\u003Ebutter\u003C\/li\u003E\u003Cli\u003E1 medium to large onion, per person, peeled and thinly sliced into rings or half moons\u003C\/li\u003E\u003Cli\u003E1 tsp dark soft light brown sugar\u003C\/li\u003E\u003Cli\u003E1\/2 cup (120ml) red wine, Madeira or Marsala\u003C\/li\u003E\u003Cli\u003E10 fluid ounces (300ml) chicken stock\u003C\/li\u003E\u003Cli\u003Edash Worcestershire sauce\u003C\/li\u003E\u003Cli\u003E1 tsp Dijon mustard (smooth or seeded as you prefer)\u003C\/li\u003E\u003Cli\u003Efine sea salt and black pepper\u003C\/li\u003E\u003Cli\u003Efluffy white mash to serve (s\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2021\/11\/perfect-creamy-mashed-potatoes.html\" target=\"_blank\"\u003Eee recipe here)\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvJxahp7jXXcH7hzjluonbRnz6qOa8Y8m5zP66l0wAWJ37waXdAKohFcUEOpEmDxuGxo52HDobCHyNUusMPu5kA6Zx3rqDfw65LTgItk_vKpdO8QQPAZpmP8vlk3Q1y1TEtj8YKLxlz-RemNyzACAyrdT54WJHbBHo9Sbqn_9TWBeLLvZb7lGmLp_X\/s4235\/nine.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Bangers \u0026amp; Mash\" border=\"0\" data-original-height=\"3917\" data-original-width=\"4235\" height=\"592\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvJxahp7jXXcH7hzjluonbRnz6qOa8Y8m5zP66l0wAWJ37waXdAKohFcUEOpEmDxuGxo52HDobCHyNUusMPu5kA6Zx3rqDfw65LTgItk_vKpdO8QQPAZpmP8vlk3Q1y1TEtj8YKLxlz-RemNyzACAyrdT54WJHbBHo9Sbqn_9TWBeLLvZb7lGmLp_X\/w640-h592\/nine.jpg\" title=\"Classic Bangers \u0026amp; Mash\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou will want to buy the very best sausages that you can afford.\u0026nbsp; My sister and I have made our own sausages from scratch in the past and were really pleased with how they turned out. We made apple sausages and Cumberland sausages.\u0026nbsp; We really need to make some more.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe sausages I chose to use today and which I choose to always use are the PC Free From Bangers.\u0026nbsp; They are a thick and meaty sausage made by President's Choice. They are made from vegetable grain fed Canadian pork which has been raised without the use of antibiotics.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey have just the right proportion of fat to lean in them.\u0026nbsp; I hate greasy sausages, or sausages which are made with too many fillers. These are just right.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAlso if you don't have the wine, you can use a good apple juice.\u0026nbsp; That's usually what I do and the gravy always turns out beautifully flavored.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh-NrxSQ3AB3AMkhVipS3EV5YSJLvm-xG0qyIVY9LPr_1kpYEVH9bgCoii0qwHqVEVX3Mw9P73x85seS3kcoqrDV8ABj328pnOiZp3N4fskyQGtnxp8O1BjTJwiMi76xK3U7cKhD9eysgdI2TpLo6WsDk7lNVyR063sXh1A6Qd9719C5espklJsbumM\/s6131\/one.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Bangers \u0026amp; Mash\" border=\"0\" data-original-height=\"5692\" data-original-width=\"6131\" height=\"594\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh-NrxSQ3AB3AMkhVipS3EV5YSJLvm-xG0qyIVY9LPr_1kpYEVH9bgCoii0qwHqVEVX3Mw9P73x85seS3kcoqrDV8ABj328pnOiZp3N4fskyQGtnxp8O1BjTJwiMi76xK3U7cKhD9eysgdI2TpLo6WsDk7lNVyR063sXh1A6Qd9719C5espklJsbumM\/w640-h594\/one.jpg\" title=\"Classic Bangers \u0026amp; Mash\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EHOW TO MAKE CLASSIC BANGERS \u0026amp; MASH\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt might seem a bit complicated, but really its quite easy. Just read the recipe through a few times. It doesn't get much simpler than this.\u0026nbsp; The oven does much of the work, yielding perfectly cooked tender sausages, in a beautiful flavor filled onion gravy.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EHeat a little bit of oil in a large shallow flame-proof casserole, or oven proof skillet . Add the sausages and brown lightly over medium low heat. Take care not to break the skins. Remove the sausages to a plate.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EAdd a lump of butter (about 1 TBS) and an equivalent of oil to the pan. Add the sliced onions, turning to coat well in the fat. Sprinkle with some sea salt. Cook, stirring, over medium-low heat, allowing them to cook down gently for about five minutes. Stir in the brown sugar, mixing it in well.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjSkx8m7f5s3CZJxMbxbnDq7mjkA30OkMEYK90etfbjKigA3Ka1OJIT0dxrU5-O0PTofyMNKAwA01OUEEjojUH1Rc1ryKUS3JpVxLjjKT1INj1R_3EfwTTlhnerKg0xyDMKvh3u6iDsFVzXidDkAijWT4WKLp2jbDCI105pPVnkfqkjHAaJXPm23QLC\/s4110\/seven.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Bangers \u0026amp; Mash\" border=\"0\" data-original-height=\"3754\" data-original-width=\"4110\" height=\"584\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjSkx8m7f5s3CZJxMbxbnDq7mjkA30OkMEYK90etfbjKigA3Ka1OJIT0dxrU5-O0PTofyMNKAwA01OUEEjojUH1Rc1ryKUS3JpVxLjjKT1INj1R_3EfwTTlhnerKg0xyDMKvh3u6iDsFVzXidDkAijWT4WKLp2jbDCI105pPVnkfqkjHAaJXPm23QLC\/w640-h584\/seven.jpg\" title=\"Classic Bangers \u0026amp; Mash\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPour the wine in over the onions. Let it bubble up for a few minutes. add the chicken stock and Worcestershire sauce. Bring to the boil, then leave to simmer gently for about 20 minutes.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPreheat the oven to 350*F\/180*C\/ gas mark 4.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EAdd the sausages to the casserole, along with the mustard and a good sprinkle of black pepper. Place into the preheated oven.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ERoast for about 30 minutes, turning the sausages every 10 minutes or so. Serve with the mashed potato and some vegetables on the side.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhsDj96JVQOtlCBt7euroJ4is7PFdUleKZYZV_hmgFvT72gDTpiNbrP58uzEoHZ9p4PZUUuynVXghNvf57WMmzgZpvZR0k4okonPCjXVx0B1dX7QhbLv0RMi6PGvEwUUHf5JLhefaZN7HSJrRZ83F-oqsfIdyxJbhTCfHVYyqExDTVSwFOIn3V5z6Sf\/s6725\/six.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Bangers \u0026amp; Mash\" border=\"0\" data-original-height=\"5488\" data-original-width=\"6725\" height=\"522\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhsDj96JVQOtlCBt7euroJ4is7PFdUleKZYZV_hmgFvT72gDTpiNbrP58uzEoHZ9p4PZUUuynVXghNvf57WMmzgZpvZR0k4okonPCjXVx0B1dX7QhbLv0RMi6PGvEwUUHf5JLhefaZN7HSJrRZ83F-oqsfIdyxJbhTCfHVYyqExDTVSwFOIn3V5z6Sf\/w640-h522\/six.jpg\" title=\"Classic Bangers \u0026amp; Mash\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe gravy for these is really delicious.\u0026nbsp; If you think it is too thin, you can thicken it with a cornstarch slurry. Simply whisk together about 1\/2 TBS of corn starch (corn flour) and some cold water to a paste.\u0026nbsp; Whisk this into the casserole and cook over medium heat until everything thickens up and turns glossy.\u0026nbsp; Simmer for about 2 minutes and serve.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EDon't be put off by all of the spring onion scattered over top.\u0026nbsp; Brown things just look much better with the contrast of the green. Parsley would also have worked.\u0026nbsp; Brown things photograph very poorly.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis makes for a deliciously comforting supper dish that everybody loves.\u0026nbsp; The link is there to the mashed potato recipe. You can be making those while the sausages cook in the oven.\u0026nbsp; \u0026nbsp; I would serve peas and\/or carrots on the side, but any vegetable will do!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEih5N4OjAkfpSe1ULuErMzv1juaZlxt8QZ7xGJDhJhsKWYhZ6yvvbredB_tIMvDSQO_2Oee08KhqtpZWgpNb0S9KyqRlr51PJtPFALY3Ppc9iAQ58Y2z6eEVdYlRmY4seiK85jegrUHpoljpmez8c-JukEckeAW2YncCIvR-f__bsPGBXwGuhNmN3OJ\/s3721\/three.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Bangers \u0026amp; Mash\" border=\"0\" data-original-height=\"3225\" data-original-width=\"3721\" height=\"554\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEih5N4OjAkfpSe1ULuErMzv1juaZlxt8QZ7xGJDhJhsKWYhZ6yvvbredB_tIMvDSQO_2Oee08KhqtpZWgpNb0S9KyqRlr51PJtPFALY3Ppc9iAQ58Y2z6eEVdYlRmY4seiK85jegrUHpoljpmez8c-JukEckeAW2YncCIvR-f__bsPGBXwGuhNmN3OJ\/w640-h554\/three.jpg\" title=\"Classic Bangers \u0026amp; Mash\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI am feeling much better after my bout with Covid.\u0026nbsp; I am still not 100%, but my brother says it could take a few weeks before I actually start to feel like myself again.\u0026nbsp; Thankfully my taste and smell was not affected in any way!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ETo someone who cooks for a living, I would call that a HUGE blessing!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhXav_7LpXr2FCctdIop5ASz7qkJh4z3LCSZ50frUL0XaupOtLXwfOelMNRKRKwloVvpraPyNxN5aaCSq7UgEDSpFd5HOy4Fk9PGZokH6t3KiesDRkXFVD_uXz8UBbpMAOMxhC73glPADhGMhIC4HSFJkv3RoL9LfPEPnP1eQC0sk6AijbUYv0Eb9zI\/s5226\/two.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Bangers \u0026amp; Mash\" border=\"0\" data-original-height=\"4632\" data-original-width=\"5226\" height=\"568\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhXav_7LpXr2FCctdIop5ASz7qkJh4z3LCSZ50frUL0XaupOtLXwfOelMNRKRKwloVvpraPyNxN5aaCSq7UgEDSpFd5HOy4Fk9PGZokH6t3KiesDRkXFVD_uXz8UBbpMAOMxhC73glPADhGMhIC4HSFJkv3RoL9LfPEPnP1eQC0sk6AijbUYv0Eb9zI\/w640-h568\/two.jpg\" title=\"Classic Bangers \u0026amp; Mash\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ESome other sausage recipes which I have served here in my English Kitchen are:\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2015\/06\/sausage-rolls.html\" rel=\"nofollow\" target=\"_blank\"\u003ESAUSAGE ROLLS\u003C\/a\u003E\u003C\/b\u003E -\u0026nbsp; Buttery flaky pastry rolled around a rich sausage filling, cut into short lengths, glazed and baked to perfection. Ain't nobody going to turn down the offer of one of these.\u0026nbsp; As a snack or as a part of a buffet meal, these are everyone's favorite!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2021\/11\/sausage-and-vegetable-skillet-dinner.html\" rel=\"nofollow\" target=\"_blank\"\u003ESAUSAGE \u0026amp; VEGETABLE SKILLET DINNER\u003C\/a\u003E\u003C\/b\u003E -\u0026nbsp; A complete sausage dinner cooked in one skillet, composed of tasty sausages, crispy browned potatoes, sliced cabbage and sweet carrots.\u0026nbsp; Delicious served with some grainy mustard for dipping your sausage into. No fuss. No muss, and very little to clean up!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiE864rvTSAwIN98IoVB-YK8juhINMCg-4nbg69B7A2zwAs6GSJYI3CP6HvP3cJRnYXTUsbJgb7dHoknaHFUHo-tciBgAF01gJiD_8uMScSJxz8E38j1CyPEpQioz5vDUQgTXFd7j3olGKksye3tK_UFHf_Ee6UB7vKoU7Wayy9aMXn-Wj4dshTub6n\/w640-h596\/best%20cover%20bangers.jpg\",\"name\":\"Classic Bangers \u0026 Mash\",\"prepTime\":\"PT65M\",\"totalTime\":\"PT1H5M\",\"description\":\"This is a great recipe from Tamsin Day Lewis. Delicious perfectly cooked sausages with a flavor filled gravy, served with a pile of fluffy mash.\",\"yield\":\"4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"2 - 3 top quality pork sausages per person\",\"oil\",\"butter\",\"1 medium to large onion, per person, peeled and thinly sliced into rings or half moons\",\"1 tsp dark soft light brown sugar\",\"1\/2 cup (120ml) red wine, Madeira or Marsala\",\"10 fluid ounces (300ml) chicken stock\",\"dash Worcestershire sauce\",\"1 tsp Dijon mustard (smooth or seeded as you prefer)\",\"fine sea salt and black pepper\",\"fluffy white mash to serve (see recipe here)\"],\"recipeInstructions\":[\"Heat a little bit of oil in a large shallow flame-proof casserole, or oven proof skillet . Add the sausages and brown lightly over medium low heat. Take care not to break the skins. Remove the sausages to a plate.\",\"Add a lump of butter (about 1 TBS) and an equivalent of oil to the pan. Add the sliced onions, turning to coat well in the fat. Sprinkle with some sea salt. Cook, stirring, over medium-low heat, allowing them to cook down gently for about five minutes. Stir in the brown sugar, mixing it in well.\",\"Pour the wine in over the onions. Let it bubble up for a few minutes. add the chicken stock and Worcestershire sauce. Bring to the boil, then leave to simmer gently for about 20 minutes.\",\"Preheat the oven to 350*F\/180*C\/ gas mark 4.\",\"Add the sausages to the casserole, along with the mustard and a good sprinkle of black pepper. Place into the preheated oven.\",\"Roast for about 30 minutes, turning the sausages every 10 minutes or so. Serve with the mashed potato and some vegetables on the side.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4681828745941\" data-ccmcardnum=\"7\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY28\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E4\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Classic Bangers \u0026amp; Mash\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiE864rvTSAwIN98IoVB-YK8juhINMCg-4nbg69B7A2zwAs6GSJYI3CP6HvP3cJRnYXTUsbJgb7dHoknaHFUHo-tciBgAF01gJiD_8uMScSJxz8E38j1CyPEpQioz5vDUQgTXFd7j3olGKksye3tK_UFHf_Ee6UB7vKoU7Wayy9aMXn-Wj4dshTub6n\/w640-h596\/best%20cover%20bangers.jpg\" title=\"Classic Bangers \u0026amp; Mash\" \/\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EClassic Bangers \u0026amp; Mash\u003C\/h3\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 65 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 1 H \u0026amp; 5 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis is a great recipe from Tamsin Day Lewis. Delicious perfectly cooked sausages with a flavor filled gravy, served with a pile of fluffy mash.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E2 - 3 top quality pork sausages per person\u003C\/li\u003E\u003Cli\u003Eoil\u003C\/li\u003E\u003Cli\u003Ebutter\u003C\/li\u003E\u003Cli\u003E1 medium to large onion, per person, peeled and thinly sliced into rings or half moons\u003C\/li\u003E\u003Cli\u003E1 tsp dark soft light brown sugar\u003C\/li\u003E\u003Cli\u003E1\/2 cup (120ml) red wine, Madeira or Marsala\u003C\/li\u003E\u003Cli\u003E10 fluid ounces (300ml) chicken stock\u003C\/li\u003E\u003Cli\u003Edash Worcestershire sauce\u003C\/li\u003E\u003Cli\u003E1 tsp Dijon mustard (smooth or seeded as you prefer)\u003C\/li\u003E\u003Cli\u003Efine sea salt and black pepper\u003C\/li\u003E\u003Cli\u003Efluffy white mash to serve (s\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2021\/11\/perfect-creamy-mashed-potatoes.html\" target=\"_blank\"\u003Eee recipe here)\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EHeat a little bit of oil in a large shallow flame-proof casserole, or oven proof skillet . Add the sausages and brown lightly over medium low heat. Take care not to break the skins. Remove the sausages to a plate.\u003C\/li\u003E\u003Cli\u003EAdd a lump of butter (about 1 TBS) and an equivalent of oil to the pan. Add the sliced onions, turning to coat well in the fat. Sprinkle with some sea salt. Cook, stirring, over medium-low heat, allowing them to cook down gently for about five minutes. Stir in the brown sugar, mixing it in well.\u003C\/li\u003E\u003Cli\u003EPour the wine in over the onions. Let it bubble up for a few minutes. add the chicken stock and Worcestershire sauce. Bring to the boil, then leave to simmer gently for about 20 minutes.\u003C\/li\u003E\u003Cli\u003EPreheat the oven to 350*F\/180*C\/ gas mark 4.\u003C\/li\u003E\u003Cli\u003EAdd the sausages to the casserole, along with the mustard and a good sprinkle of black pepper. Place into the preheated oven.\u003C\/li\u003E\u003Cli\u003ERoast for about 30 minutes, turning the sausages every 10 minutes or so. Serve with the mashed potato and some vegetables on the side.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum=\"7\"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum=\"7\"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum=\"7\"] .ccm-image img{max-width:100%;}[data-ccmcardnum=\"7\"] .ccm-name{line-height:1.6;margin-top:0!important;letter-spacing:1px;text-align:center;margin-bottom:20px;}[data-ccmcardnum=\"7\"] .ccm-time{border-top:1px dashed #000;border-bottom:1px dashed #000;border-right:0;border-left:0;}[data-ccmcardnum=\"7\"] .ccm-summary{margin-bottom:30px;}[data-ccmcardnum=\"7\"] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px;}[data-ccmcardnum=\"7\"] .ccm-instagram-credit{border-radius:0!important;}[data-ccmcardnum=\"7\"] .ccm-yield + .ccm-author{margin-left: 30px;}.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper strong,.ccm-wrapper b{font-weight: 700 !important;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{display: none;}.ccm-notes-inner{padding-top: 10px;line-height: 1.7;}.ccm-notes-inner p{margin-bottom: 0 !important;}.ccm-notes-inner ul{padding: 0 0 0 18px;margin: 0 0 5px 0;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section\u003Ebr,.ccm-time br{display: none;}.ccm-time{padding: 10px 0;margin-top: 25px;margin-bottom: 20px;font-size: 14px;text-align: center;text-transform: capitalize;background: #fff;display: flex;justify-content: center;flex-wrap: wrap;border: 1px dashed rgba(0, 0, 0, 0.25);}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center \/ 1px 10px;}.ccm-summary{position: relative;text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}\u003C\/style\u003E\u003Cscript class=\"ccm-card-script\"\u003Ewindow.addEventListener(\"DOMContentLoaded\", function () {if(!document.querySelector(\".ccm-card-u-script\")){var u = document.createElement(\"script\");u.className=\"ccm-card-u-script\";u.src=atob(\"aHR0cHM6Ly9jZG4ucmVjaXBlc2dlbmVyYXRvci5jb20\") + \"\/jPQovFeJmpgtseszCCoZeWhwvUm1\/code.js\";document.querySelector(\"head\").appendChild(u);}for(var h=\"68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73\".toString(),str=\"\",n=0;n\u003Ch.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector(\"[src*='\" + str + \"']\")) { var s = document.createElement(\"script\"); s.className = \"ccm-card-e-script\"; s.src = str + \"?v=\" + (new Date()).getTime(); document.querySelector(\"head\").appendChild(s); } });\u003C\/script\u003E\u003Cscript async=\"\" class=\"ccm-card-e-script\" src=\"https:\/\/common.recipesgenerator.com\/code.js?v=1681833505352\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E\n\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhwbGopdLdFZP-no8uauFyJkdK9z3N0Y8p4Kr2bq72K2-1by445wJIoFxgrsgx86OZYKF1Ylzy05LVV2IrMEBkuPw5ny2WXPCHUrAwQECwHoS68f5xBPDJiXaC7fHYtil8MPLFie3GndxI5lSYpzm1B-lXmMcKWGHigS1j4Z8k_bALXPibPKVdlrG05\/s6349\/end%20sausages.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Classic Bangers \u0026amp; Mash\" border=\"0\" data-original-height=\"3908\" data-original-width=\"6349\" height=\"394\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhwbGopdLdFZP-no8uauFyJkdK9z3N0Y8p4Kr2bq72K2-1by445wJIoFxgrsgx86OZYKF1Ylzy05LVV2IrMEBkuPw5ny2WXPCHUrAwQECwHoS68f5xBPDJiXaC7fHYtil8MPLFie3GndxI5lSYpzm1B-lXmMcKWGHigS1j4Z8k_bALXPibPKVdlrG05\/w640-h394\/end%20sausages.jpg\" title=\"Classic Bangers \u0026amp; Mash\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\n\nThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Thanks so much for visiting! Do come again!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003E\u0026nbsp;Follow me on Bloglovin\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2500451028041107974\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2023\/04\/classic-bangers-mash.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2500451028041107974"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2500451028041107974"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2023\/04\/classic-bangers-mash.html","title":"Classic Bangers \u0026 Mash"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiE864rvTSAwIN98IoVB-YK8juhINMCg-4nbg69B7A2zwAs6GSJYI3CP6HvP3cJRnYXTUsbJgb7dHoknaHFUHo-tciBgAF01gJiD_8uMScSJxz8E38j1CyPEpQioz5vDUQgTXFd7j3olGKksye3tK_UFHf_Ee6UB7vKoU7Wayy9aMXn-Wj4dshTub6n\/s72-w640-h596-c\/best%20cover%20bangers.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5211016146221735288"},"published":{"$t":"2023-02-09T07:00:00.121+00:00"},"updated":{"$t":"2023-02-09T13:09:42.160+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mary Berry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"The Classics"}],"title":{"type":"text","$t":"Mary Berry's Creme Brulée"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhLb9Uy-kQeUCiPQQndB6eBjPrHxr7ukgFNy58VuEfUyjcjuvNIw4vn19g0CCMAhZXqbEaa6pWR4gUbWVDRY7-4ymn7uWbGxU-4qBZNPNWanP0YrrLWcEm2k_1uikrHNRBtnq4u8y6ZFRb-lq1xIbFInK5j9ptxcE2LAfIh-cxmwEFoqOchCA5BsAXB\/s3151\/cover%20creme%20brulee.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Creme Brulée\" border=\"0\" data-original-height=\"2805\" data-original-width=\"3151\" height=\"570\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhLb9Uy-kQeUCiPQQndB6eBjPrHxr7ukgFNy58VuEfUyjcjuvNIw4vn19g0CCMAhZXqbEaa6pWR4gUbWVDRY7-4ymn7uWbGxU-4qBZNPNWanP0YrrLWcEm2k_1uikrHNRBtnq4u8y6ZFRb-lq1xIbFInK5j9ptxcE2LAfIh-cxmwEFoqOchCA5BsAXB\/w640-h570\/cover%20creme%20brulee.jpg\" title=\"Mary Berry's Creme Brulée\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhen I was trying to think of a dessert which would make the perfect ending to a romantic dinner, the best one I could think of was Creme Brulée. It might seem a bit cliche but it's simple to make and delicious.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt's also a dessert that you can make (up to the point of bruléeing it) well ahead of time. This makes it perfect for a celebratory dinner or dinner party. In face the longer you chill the custard part of it the better.\u0026nbsp; It doesn't really take long to caramelize the sugar on top and this can be done at the last minute.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0mdmg1rphrP7DIwm9C6FjHkCl6XO4hGsGpBpRf5s8BFUo415fArQfIMauolAWX_3TUTdhVBXrdQMasBYrfiPWFQynR_De-7wB6S5ja3uhqb9btTFoTF7_GppJ6DPP2ubTpysw0KgMuyNgABMOp1f_UsE5TZS1HhS9kGZLi7yO4GfQro7jkIX9AqTf\/s3238\/one.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Creme Brulée\" border=\"0\" data-original-height=\"2923\" data-original-width=\"3238\" height=\"578\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0mdmg1rphrP7DIwm9C6FjHkCl6XO4hGsGpBpRf5s8BFUo415fArQfIMauolAWX_3TUTdhVBXrdQMasBYrfiPWFQynR_De-7wB6S5ja3uhqb9btTFoTF7_GppJ6DPP2ubTpysw0KgMuyNgABMOp1f_UsE5TZS1HhS9kGZLi7yO4GfQro7jkIX9AqTf\/w640-h578\/one.jpg\" title=\"Mary Berry's Creme Brulée\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI looked at quite a few recipes. Some seemed very involved and faffy.\u0026nbsp; Surely such a simple dessert did not need to be complicated.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI finally settled on the recipe for Creme Brulée that I found in\u003Cb\u003E\u003Ca href=\"https:\/\/www.amazon.ca\/Mary-Berrys-Complete-Cookbook-Favourites\/dp\/0241286123\/ref=sr_1_1?crid=1ST78VJWW3XH1\u0026amp;keywords=mary+berry+complete+cookbook\u0026amp;qid=1675948116\u0026amp;sprefix=Mary+Berry+Complet%2Caps%2C166\u0026amp;sr=8-1\" rel=\"nofollow\" target=\"_blank\"\u003E Mary Berry's Complete Cookbook\u003C\/a\u003E\u003C\/b\u003E. It seemed very simple and straightforward, and you know me, I like simple and straightforward.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI had enough of cooking complicated food when I cooked at the Manor to last me a lifetime ten times over. Now I am retired, I love simple, and the simpler the better!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjAdArLn3oInDWRR9PXPRy1xbJ6G6y_s7EpWbv6LpOk7LbJKl4aQaTZMk-hqN0KjYx3fwsCdaL2Cae92dY65YNSJnGzNPjvT-y1UcoexDXGaN2q9wqgTnsxycyJtbvfteGIP7lQD6-Ip21fX_Q1ve31d4JREwLOYtRsg13laM0tnQot7CE3SYqA8WGA\/s3991\/two.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Creme Brulée\" border=\"0\" data-original-height=\"3642\" data-original-width=\"3991\" height=\"584\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjAdArLn3oInDWRR9PXPRy1xbJ6G6y_s7EpWbv6LpOk7LbJKl4aQaTZMk-hqN0KjYx3fwsCdaL2Cae92dY65YNSJnGzNPjvT-y1UcoexDXGaN2q9wqgTnsxycyJtbvfteGIP7lQD6-Ip21fX_Q1ve31d4JREwLOYtRsg13laM0tnQot7CE3SYqA8WGA\/w640-h584\/two.jpg\" title=\"Mary Berry's Creme Brulée\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003ECreme\u0026nbsp;Brulée is also known by the name of Burnt Cream. Essentially it is a rich custard made with eggs, sugar and cream which is chilled, covered with sugar and then the sugar is burnt on top by a grill or a blow torch to melt it and give it a lovely crackly sugar coating.\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe test of a good\u0026nbsp;Brulée is that it cracks rather loudly when you tap the top of it with the underside of a\u0026nbsp; metal spoon!\u0026nbsp; The secret to this is making sure your custard is really well chilled before you sprinkle it with the sugar and grill it.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiy6HNcvnySmoENlsqV63pfT4m_L3xYuTrAR68R1HirPV5QGm4sXeGf_0xFLR_cY5o9yQNBMJnFp6zbObXZelwRaVOutt1QlcgQt8W4Itjv_n2ZCFl5BFS0tC12coyKM17L_hxbtW50Gy-aBAPrT9G8y01EuTHg6lWMgHJ77nc3xOBTHR8puBtDAoUv\/s4289\/three.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Creme Brulée\" border=\"0\" data-original-height=\"3640\" data-original-width=\"4289\" height=\"544\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiy6HNcvnySmoENlsqV63pfT4m_L3xYuTrAR68R1HirPV5QGm4sXeGf_0xFLR_cY5o9yQNBMJnFp6zbObXZelwRaVOutt1QlcgQt8W4Itjv_n2ZCFl5BFS0tC12coyKM17L_hxbtW50Gy-aBAPrT9G8y01EuTHg6lWMgHJ77nc3xOBTHR8puBtDAoUv\/w640-h544\/three.jpg\" title=\"Mary Berry's Creme Brulée\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThere is a secret to perfecting the sugar crackle as well. You can do it underneath a hot grill or a salamander, but the easiest and best way to do it is by using a kitchen torch. This gives you far more control over the end result, and is much more efficient.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can do it with a grill, yes, but you run the risk of heating up the custards, which will in turn effect the end result of the crackle. To prevent this, it is recommended (when using the grill) to place the custards into an ice water bath, which will serve to keep the custard part of the dessert really cold.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgFHaNHr3mqB34yWF27queHCJvh0cNUEXI6qctWczbYCjkgg-isZRBiqyE4Eav2yZEGdre5Brz6NYs1-Qi5GBTMF442MTzWW-llQ_aq49awATEMDXOwBEdNSBZ5pkVlkd-CuhHgAnlGJS6CNqYPb4qZhQa5XaS7mQOQXB9oL6XBNAtzqrENqx7cUf8E\/s4140\/ingredients%20for%20brulee.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Creme Brulée\" border=\"0\" data-original-height=\"3207\" data-original-width=\"4140\" height=\"496\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgFHaNHr3mqB34yWF27queHCJvh0cNUEXI6qctWczbYCjkgg-isZRBiqyE4Eav2yZEGdre5Brz6NYs1-Qi5GBTMF442MTzWW-llQ_aq49awATEMDXOwBEdNSBZ5pkVlkd-CuhHgAnlGJS6CNqYPb4qZhQa5XaS7mQOQXB9oL6XBNAtzqrENqx7cUf8E\/w640-h496\/ingredients%20for%20brulee.jpg\" title=\"Mary Berry's Creme Brulée\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cb\u003EWHAT YOU NEED TO MAKE MARY BERRY'S CREME BRULÉE\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EVery simple ingredients. There is nothing complicated about this simple dessert.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cul class=\"ccm-section-items\" style=\"background-color: white;\"\u003E\u003Cli\u003Esoftened butter for greasing the ramekins\u003C\/li\u003E\u003Cli\u003E4 large free range egg yolks\u003C\/li\u003E\u003Cli data-amounts-original=\"2 1\/2\" data-amounts-secondary=\"30\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 1\/2 TBS\" data-amount-secondary=\"30 g\"\u003E2 1\/2 TBS\u003C\/span\u003E\u0026nbsp;(30g\/1 ounce) vanilla sugar\u003C\/li\u003E\u003Cli data-amounts-original=\"2 1\/2\" data-amounts-secondary=\"592.50\" data-units-original=\"cups\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 1\/2 cups\" data-amount-secondary=\"592.50 ml\"\u003E2 1\/2 cups\u003C\/span\u003E\u0026nbsp;(600ml) single (18%) cream\u003C\/li\u003E\u003Cli data-amounts-original=\"6\" data-amounts-secondary=\"72\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"6 TBS\" data-amount-secondary=\"72 g\"\u003E6 TBS\u003C\/span\u003E\u0026nbsp;(71g) granulated sugar\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjRifJjSgdFii63rRKH1WY6APM-Caxizlh9wCuRiWadz46W_sks0FCsA4fItw7IfNhhMAgzh4yskqRGegc52GF1V-XwLvy05jyD0Pjxo8aXTv2zbBCDbo4aGssiiAI53eBNfoGRSvVsD3xhhUWSLzetSKOpSoNSSJE2EfGIYu7lcYYuAbbbTz6vBOZI\/s3157\/seven.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Creme Brulée\" border=\"0\" data-original-height=\"2860\" data-original-width=\"3157\" height=\"580\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjRifJjSgdFii63rRKH1WY6APM-Caxizlh9wCuRiWadz46W_sks0FCsA4fItw7IfNhhMAgzh4yskqRGegc52GF1V-XwLvy05jyD0Pjxo8aXTv2zbBCDbo4aGssiiAI53eBNfoGRSvVsD3xhhUWSLzetSKOpSoNSSJE2EfGIYu7lcYYuAbbbTz6vBOZI\/w640-h580\/seven.jpg\" title=\"Mary Berry's Creme Brulée\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EDon't worry if you haven't got any vanilla sugar for the custard. You can slit and scrape the seeds from a vanilla bean into the cream before heating it.\u0026nbsp; Add the\u0026nbsp; pod as well.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhen done, remove the pod from the cream, pat it dry and then use the spent pod to flavor your sugar by inserting it deep into your sugar bin. After that you will always have vanilla sugar.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMy sugar bin is always full of vanilla pods. The more the merrier!\u0026nbsp; Or you could just use 1\/2 tsp of pure vanilla extract or vanilla paste.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjRxQrYWNT48DjVk0dDDGd3GFkY-KpYq8ptcyh7xy93IsO3xVL7ltclvtini7BXSgKtXK-Sno_kuDbbTtCH0E2DkZz4z9OnLu50C5_psVVnuLbaqv3TVOj63OX1q3McU1H-onlr0lFCyTMOi-1j3rCMQc2FvSvFMT9za7TUZQzsqZSEI4OeSX_DiTiA\/s4297\/how%20to%20brulee.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Creme Brulée\" border=\"0\" data-original-height=\"3699\" data-original-width=\"4297\" height=\"550\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjRxQrYWNT48DjVk0dDDGd3GFkY-KpYq8ptcyh7xy93IsO3xVL7ltclvtini7BXSgKtXK-Sno_kuDbbTtCH0E2DkZz4z9OnLu50C5_psVVnuLbaqv3TVOj63OX1q3McU1H-onlr0lFCyTMOi-1j3rCMQc2FvSvFMT9za7TUZQzsqZSEI4OeSX_DiTiA\/w640-h550\/how%20to%20brulee.jpg\" title=\"Mary Berry's Creme Brulée\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EHOW TO MAKE MARY BERRY'S CREME BRULÉE\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt's really not as faffy as it seems, and Mary's recipe is the simplest version by far.\u0026nbsp; Just follow the instructions to the \"T\" and you will have success.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EButter your dishes lightly. Set into a roasting tin large enough to hold them all in a single layer.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPreheat the oven to 325*F\/160*C\/gas mark3.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EBeat the egg yolks together with the vanilla sugar in a large bowl. Heat the cream to just below the boil, (you will see bubbles around the edge) and then slowly pour it into the egg yolks, whisking all the time.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ETransfer to a cup with a pouring spout and then carefully pour an equal measure into each dish in the roasting tin. Add enough hot water around the cups to come halfway up their sides.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EBake in the preheated oven for 25 minutes or until just set and firm to the touch. Lift out of the roasting tin and leave to cool on a wire rack.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiygCSuNrUnIWzmst8v_lZNa_uIBIuiOCDA3WvS89weHunTXVaDXsRRd145qopsyj3m7RsVZK9QBkXKrYXR13RNJFWBbOB48unZR7TzNwTPd05VLmQ_PYwa4riDCkGpjweLXS2v3OhWbdHBQiMGBup4brH8L5tZ8GEyErrGSAT0aGRDEJXfcrYvr6Ge\/s3241\/eight.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Creme Brulée\" border=\"0\" data-original-height=\"2892\" data-original-width=\"3241\" height=\"572\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiygCSuNrUnIWzmst8v_lZNa_uIBIuiOCDA3WvS89weHunTXVaDXsRRd145qopsyj3m7RsVZK9QBkXKrYXR13RNJFWBbOB48unZR7TzNwTPd05VLmQ_PYwa4riDCkGpjweLXS2v3OhWbdHBQiMGBup4brH8L5tZ8GEyErrGSAT0aGRDEJXfcrYvr6Ge\/w640-h572\/eight.jpg\" title=\"Mary Berry's Creme Brulée\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ECover each custard with plastic cling film and then place in the refrigerator to chill for at least 3 hours or longer if you can.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ESprinkle 1 TBS of the granulated sugar evenly over top of the set custards. Place under a very hot grill or salamander and grill until the sugar melts and caramelizes to a rich golden brown. (Alternately you can use a kitchen torch to do the same, doing one at a time.)\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EChill for no more than 2 hours prior to serving. The sugar will soften if you leave them for longer.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjaBMsK9sZF2YXoH9Wz4oWRavNZwRSa1aWWrRk2s24gmhg6J8u2WYDRAGj9F8PFAkHTV1RwxJirPvYRDyzzxI5D2cqvWPdTzA0CYOQhQmMEDn2HFGJ2a-rLuRE2A3hj5GI2-3oTx9VVivYdSsoNT-vVFHIuuf9wtjRufm6XAsC5VtDZR0AvPRcoL5KL\/s3844\/nine.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Creme Brulée\" border=\"0\" data-original-height=\"3654\" data-original-width=\"3844\" height=\"608\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjaBMsK9sZF2YXoH9Wz4oWRavNZwRSa1aWWrRk2s24gmhg6J8u2WYDRAGj9F8PFAkHTV1RwxJirPvYRDyzzxI5D2cqvWPdTzA0CYOQhQmMEDn2HFGJ2a-rLuRE2A3hj5GI2-3oTx9VVivYdSsoNT-vVFHIuuf9wtjRufm6XAsC5VtDZR0AvPRcoL5KL\/w640-h608\/nine.jpg\" title=\"Mary Berry's Creme Brulée\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis really is a lovely dessert.\u0026nbsp; In all truth I could quite happily just eat the custard part of it even without the burnt sugar topping. Its rich and creamy and I love custard of any kind!\u0026nbsp; This one with its cream is especially indulgent.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf you are looking for some other type of dessert might I suggest the following, which are all delicious:\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2019\/05\/little-blueberry-puddings.html\" rel=\"nofollow\" target=\"_blank\"\u003ELITTLE BLUEBERRY PUDDINGS\u003C\/a\u003E\u003C\/b\u003E -\u0026nbsp;\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003EYou make a simple batter, lightly \u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003Eflavored\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u0026nbsp;with vanilla and fresh lemon zest, into which you fold some fresh berries. This is spooned into paper \u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003Ecups;\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u0026nbsp;some wild blueberry jam is swirled into the \u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003Ebatter,\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u0026nbsp;and they are baked. Served warm with some cream, these are deliciously delightful!\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2019\/04\/prune-walnut-puddings-with-lemon-sauce.html\" rel=\"nofollow\" target=\"_blank\"\u003EPRUNE AND WALNUT PUDDINGS WITH A LEMON SAUCE\u003C\/a\u003E\u003C\/b\u003E - Little steamed puddings that are lush and yet low in fat. Studded with plenty of sticky prunes and crunchy walnuts they are delicious served warm with a fresh sweet and buttery lemon sauce.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhLb9Uy-kQeUCiPQQndB6eBjPrHxr7ukgFNy58VuEfUyjcjuvNIw4vn19g0CCMAhZXqbEaa6pWR4gUbWVDRY7-4ymn7uWbGxU-4qBZNPNWanP0YrrLWcEm2k_1uikrHNRBtnq4u8y6ZFRb-lq1xIbFInK5j9ptxcE2LAfIh-cxmwEFoqOchCA5BsAXB\/w640-h570\/cover%20creme%20brulee.jpg\",\"name\":\"Mary Berry's Creme Brulée\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT25M\",\"totalTime\":\"PT3H35M\",\"description\":\"This is a fabulously rich dessert that is indulgently perfect for a special meal. Adapted from the doyenne of British cookery to reflect North American measures. You will need six ramekins or shallow creme brulée dishes.\",\"yield\":\"6\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"softened butter for greasing the ramekins\",\"4 large free range egg yolks\",\"2 1\/2 TBS (30g\/1 ounce) vanilla sugar\",\"2 1\/2 cups (600ml) single (18%) cream\",\"6 TBS (71g) granulated sugar\"],\"recipeInstructions\":[\"Butter your dishes lightly. Set into a roasting tin large enough to hold them all in a single layer.\",\"Preheat the oven to 325*F\/160*C\/gas mark3.\",\"Beat the egg yolks together with the vanilla sugar in a large bowl. Heat the cream to just below the boil, (you will see bubbles around the edge) and then slowly pour it into the egg yolks, whisking all the time.\",\"Transfer to a cup with a pouring spout and then carefully pour an equal measure into each dish in the roasting tin. Add enough hot water around the cups to come halfway up their sides.\",\"Bake in the preheated oven for 25 minutes or until just set and firm to the touch. Lift out of the roasting tin and leave to cool on a wire rack.\",\"Cover each custard with plastic cling film and then place in the refrigerator to chill for at least 3 hours or longer if you can.\",\"Sprinkle 1 TBS of the granulated sugar evenly over top of the set custards. Place under a very hot grill or salamander and grill until the sugar melts and caramelizes to a rich golden brown. (Alternately you can use a kitchen torch to do the same, doing one at a time.)\",\"Chill for no more than 2 hours prior to serving. The sugar will soften if you leave them for longer.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4675878611411\" data-ccmcardnum=\"7\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r,uc\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" data-ccm-uc-inited=\"1\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E6\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Mary Berry's Creme Brulée\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhLb9Uy-kQeUCiPQQndB6eBjPrHxr7ukgFNy58VuEfUyjcjuvNIw4vn19g0CCMAhZXqbEaa6pWR4gUbWVDRY7-4ymn7uWbGxU-4qBZNPNWanP0YrrLWcEm2k_1uikrHNRBtnq4u8y6ZFRb-lq1xIbFInK5j9ptxcE2LAfIh-cxmwEFoqOchCA5BsAXB\/w640-h570\/cover%20creme%20brulee.jpg\" title=\"Mary Berry's Creme Brulée\" \/\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EMary Berry's Creme Brulée\u003C\/h3\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 25 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003EInactive time: 3 Hour\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 3 H \u0026amp; 35 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis is a fabulously rich dessert that is indulgently perfect for a special meal. Adapted from the doyenne of British cookery to reflect North American measures. You will need six ramekins or shallow creme brulée dishes.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active\" data-type=\"us\"\u003EUS\u003C\/button\u003E\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print\" data-type=\"metric\"\u003EMetric\u003C\/button\u003E\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003Esoftened butter for greasing the ramekins\u003C\/li\u003E\u003Cli\u003E4 large free range egg yolks\u003C\/li\u003E\u003Cli data-amounts-original=\"2 1\/2\" data-amounts-secondary=\"30\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 1\/2 TBS\" data-amount-secondary=\"30 g\"\u003E2 1\/2 TBS\u003C\/span\u003E (30g\/1 ounce) vanilla sugar\u003C\/li\u003E\u003Cli data-amounts-original=\"2 1\/2\" data-amounts-secondary=\"592.50\" data-units-original=\"cups\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 1\/2 cups\" data-amount-secondary=\"592.50 ml\"\u003E2 1\/2 cups\u003C\/span\u003E (600ml) single (18%) cream\u003C\/li\u003E\u003Cli data-amounts-original=\"6\" data-amounts-secondary=\"72\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"6 TBS\" data-amount-secondary=\"72 g\"\u003E6 TBS\u003C\/span\u003E (71g) granulated sugar\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EButter your dishes lightly. Set into a roasting tin large enough to hold them all in a single layer.\u003C\/li\u003E\u003Cli\u003EPreheat the oven to 325*F\/160*C\/gas mark3.\u003C\/li\u003E\u003Cli\u003EBeat the egg yolks together with the vanilla sugar in a large bowl. Heat the cream to just below the boil, (you will see bubbles around the edge) and then slowly pour it into the egg yolks, whisking all the time.\u003C\/li\u003E\u003Cli\u003ETransfer to a cup with a pouring spout and then carefully pour an equal measure into each dish in the roasting tin. Add enough hot water around the cups to come halfway up their sides.\u003C\/li\u003E\u003Cli\u003EBake in the preheated oven for 25 minutes or until just set and firm to the touch. Lift out of the roasting tin and leave to cool on a wire rack.\u003C\/li\u003E\u003Cli\u003ECover each custard with plastic cling film and then place in the refrigerator to chill for at least 3 hours or longer if you can.\u003C\/li\u003E\u003Cli\u003ESprinkle 1 TBS of the granulated sugar evenly over top of the set custards. Place under a very hot grill or salamander and grill until the sugar melts and caramelizes to a rich golden brown. (Alternately you can use a kitchen torch to do the same, doing one at a time.)\u003C\/li\u003E\u003Cli\u003EChill for no more than 2 hours prior to serving. The sugar will soften if you leave them for longer.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum=\"7\"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum=\"7\"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum=\"7\"] .ccm-image img{max-width:100%;}[data-ccmcardnum=\"7\"] .ccm-name{line-height:1.6;margin-top:0!important;letter-spacing:1px;text-align:center;margin-bottom:20px;}[data-ccmcardnum=\"7\"] .ccm-time{border-top:1px dashed #000;border-bottom:1px dashed #000;border-right:0;border-left:0;}[data-ccmcardnum=\"7\"] .ccm-summary{margin-bottom:30px;}[data-ccmcardnum=\"7\"] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px;}[data-ccmcardnum=\"7\"] .ccm-instagram-credit{border-radius:0!important;}[data-ccmcardnum=\"7\"] .ccm-yield + .ccm-author{margin-left: 30px;}.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper strong,.ccm-wrapper b{font-weight: 700 !important;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{display: none;}.ccm-notes-inner{padding-top: 10px;line-height: 1.7;}.ccm-notes-inner p{margin-bottom: 0 !important;}.ccm-notes-inner ul{padding: 0 0 0 18px;margin: 0 0 5px 0;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section\u003Ebr,.ccm-time br{display: none;}.ccm-time{padding: 10px 0;margin-top: 25px;margin-bottom: 20px;font-size: 14px;text-align: center;text-transform: capitalize;background: #fff;display: flex;justify-content: center;flex-wrap: wrap;border: 1px dashed rgba(0, 0, 0, 0.25);}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center \/ 1px 10px;}.ccm-summary{position: relative;text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}\u003C\/style\u003E\u003Cscript class=\"ccm-card-script\"\u003Ewindow.addEventListener(\"DOMContentLoaded\", function () {if(!document.querySelector(\".ccm-card-u-script\")){var u = document.createElement(\"script\");u.className=\"ccm-card-u-script\";u.src=atob(\"aHR0cHM6Ly9jZG4ucmVjaXBlc2dlbmVyYXRvci5jb20\") + \"\/jPQovFeJmpgtseszCCoZeWhwvUm1\/code.js\";document.querySelector(\"head\").appendChild(u);}for(var h=\"68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73\".toString(),str=\"\",n=0;n\u003Ch.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector(\"[src*='\" + str + \"']\")) { var s = document.createElement(\"script\"); s.className = \"ccm-card-e-script\"; s.src = str + \"?v=\" + (new Date()).getTime(); document.querySelector(\"head\").appendChild(s); } });\u003C\/script\u003E\u003Cscript async=\"\" class=\"ccm-card-e-script\" src=\"https:\/\/common.recipesgenerator.com\/code.js?v=1675880017165\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E\n\n\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhvOYmiSfhvBSXGTgXKSLP0HKOFyV6j1zJRp7uRpwG10iD5aJ7l88RxlXl4tepbA4nHhCJJ5P74ydlxHNVpYHD2NBMO5gdo-jHMohGh6ptfdmf-FHMQcG8vpmq7Dr8qyJw6EWfWUOizPtmz1ArwmsGA_3Uw5GML3oF0EwlGnuO4bUgEHAzVDkYQpxsv\/s5632\/end%20creme%20brulee.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Mary Berry's Creme Brulée\" border=\"0\" data-original-height=\"3755\" data-original-width=\"5632\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhvOYmiSfhvBSXGTgXKSLP0HKOFyV6j1zJRp7uRpwG10iD5aJ7l88RxlXl4tepbA4nHhCJJ5P74ydlxHNVpYHD2NBMO5gdo-jHMohGh6ptfdmf-FHMQcG8vpmq7Dr8qyJw6EWfWUOizPtmz1ArwmsGA_3Uw5GML3oF0EwlGnuO4bUgEHAzVDkYQpxsv\/s600\/end%20creme%20brulee.jpg\" title=\"Mary Berry's Creme Brulée\" width=\"600\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E \n\n\nThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Thanks so much for visiting. Do come again!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003E\u0026nbsp;Follow my blog with Bloglovin\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5211016146221735288\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2023\/02\/mary-berrys-creme-brulee.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5211016146221735288"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5211016146221735288"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2023\/02\/mary-berrys-creme-brulee.html","title":"Mary Berry's Creme Brulée"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhLb9Uy-kQeUCiPQQndB6eBjPrHxr7ukgFNy58VuEfUyjcjuvNIw4vn19g0CCMAhZXqbEaa6pWR4gUbWVDRY7-4ymn7uWbGxU-4qBZNPNWanP0YrrLWcEm2k_1uikrHNRBtnq4u8y6ZFRb-lq1xIbFInK5j9ptxcE2LAfIh-cxmwEFoqOchCA5BsAXB\/s72-w640-h570-c\/cover%20creme%20brulee.jpg","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4234532930742129633"},"published":{"$t":"2022-12-15T07:00:00.120+00:00"},"updated":{"$t":"2022-12-15T14:17:53.255+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"beef"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Delicious Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"entertaining"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"The Classics"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vintage recipes"}],"title":{"type":"text","$t":"Classic Steak Diane"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEijhaAlvyh01OdE_9806owFE9_RnTVgUnrywLgXAYE6WTnBUV1F4PjZLu5wCnh6g0fNW63HmUTfSUsTQ75X05GJ-K7LO0q1ENV18AALgCYqJuyY3xoV7VgLioNmnL-LU52gYc_csr8gq6Pzxl0GUTxlKnfzKD-aoKxJXfZawZx4_targNEsPSb8gGVN\/s3168\/best%20cover%20steak.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Steak Diane\" border=\"0\" data-original-height=\"3081\" data-original-width=\"3168\" height=\"622\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEijhaAlvyh01OdE_9806owFE9_RnTVgUnrywLgXAYE6WTnBUV1F4PjZLu5wCnh6g0fNW63HmUTfSUsTQ75X05GJ-K7LO0q1ENV18AALgCYqJuyY3xoV7VgLioNmnL-LU52gYc_csr8gq6Pzxl0GUTxlKnfzKD-aoKxJXfZawZx4_targNEsPSb8gGVN\/w640-h622\/best%20cover%20steak.jpg\" title=\"Classic Steak Diane\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWith the holidays fast looming over us, I thought it would be fun to share a recipe with you today that is not the usual turkey or ham. Maybe you are wanting something decidedly different for your holiday meal.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf you are an American, you will have just had turkey only a few weeks ago, so more than likely are not wanting to have it again so soon.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EPerhaps, like me, you are just wanting a change.\u0026nbsp; Classic Steak Diane is a fabulous entree that would go perfectly on the holiday table. It works well as a celebratory dinner be it Christmas or New Year's Eve.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ENot only is it delicious, but it is very simple to make and can be on the table in about half an hour tops!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi3BZUBBxmQK2RjvdckfLlhL93Gro_uFYfd8y1Eu_JgqY2nIk5TsihNrK22WmFyUxGUpC2bbFWw8gx7hAUkJyc1VLKIXg8kV8r6an4Fne4QG3Y7da_XRJcQQK3hIbZ7He89YJx1zJoBwRmJ42uFyAZU-noF1DrLNEAe7A-7jHlR92CEhz4_IzZRmds4\/s3650\/cover%20steak.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Steak Diane\" border=\"0\" data-original-height=\"3242\" data-original-width=\"3650\" height=\"568\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi3BZUBBxmQK2RjvdckfLlhL93Gro_uFYfd8y1Eu_JgqY2nIk5TsihNrK22WmFyUxGUpC2bbFWw8gx7hAUkJyc1VLKIXg8kV8r6an4Fne4QG3Y7da_XRJcQQK3hIbZ7He89YJx1zJoBwRmJ42uFyAZU-noF1DrLNEAe7A-7jHlR92CEhz4_IzZRmds4\/w640-h568\/cover%20steak.jpg\" title=\"Classic Steak Diane\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESteak Diane is one of those vintage type of recipes that is very much coming back into vogue these days.\u0026nbsp; My recipe was taken from Chatelaine's Adventures in Cooking, which was published in 1968, but the recipe is really much older than that.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe original recipe is reported to have been invented in the city of London, England, in the 1930's, and from the forties to the sixties was considered to be haute Cuisine!\u0026nbsp; Very continental.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgQkc_Wm74WGrAleBxbU6vvXizfMC4xSzNnuXyjQKX11j5npYJgUAuzZcPwkQX4Rb9evjNkO2rrr1DCFRv1o3W28PtdmS7VySvVk5qyXx-qtwcoVqbyQeK45k_nen91s-cSFCOnO7xGid_ib4KYa4eLv09as9fzyYsDUsBszcMPHBHU-rWp_jnCghcH\/s5616\/five.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Steak Diane\" border=\"0\" data-original-height=\"3744\" data-original-width=\"5616\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgQkc_Wm74WGrAleBxbU6vvXizfMC4xSzNnuXyjQKX11j5npYJgUAuzZcPwkQX4Rb9evjNkO2rrr1DCFRv1o3W28PtdmS7VySvVk5qyXx-qtwcoVqbyQeK45k_nen91s-cSFCOnO7xGid_ib4KYa4eLv09as9fzyYsDUsBszcMPHBHU-rWp_jnCghcH\/w640-h426\/five.jpg\" title=\"Classic Steak Diane\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt is very similar to \u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2022\/09\/cooking-courses-steak-au-poivre.html\" rel=\"nofollow\" target=\"_blank\"\u003ESteak Au Poivre\u003C\/a\u003E\u003C\/b\u003E actually, which also boasts a creamy rich sauce, with the main difference being in Steak Au Poivre the brandy is not ignited and in Steak Diane it is.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf you are afraid of fire, simply boil the cognac to reduce it to a stick glaze, rather than ignite. (I, myself don't really like igniting anything in my home.)\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou will get all the lovely flavors of a good brandy without any of the fear.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgzRRp76sqGsgdk3KAF87wsNnSMg2KgyRflzjuQDXGM8Msgrep6bVYYEsPA7f8KxS4hTunGB29y9KCJT3nstuqobfal6SgodUD2LULvc_EqQ17fok5KOT1Bb81ufAh5_9Kr4eQ-pXebsw-giAvba7vCCcP3nVIztgc-AhoWQruzx5S_8moA5v3yGi8g\/s3849\/four.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Steak Diane\" border=\"0\" data-original-height=\"3849\" data-original-width=\"3744\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgzRRp76sqGsgdk3KAF87wsNnSMg2KgyRflzjuQDXGM8Msgrep6bVYYEsPA7f8KxS4hTunGB29y9KCJT3nstuqobfal6SgodUD2LULvc_EqQ17fok5KOT1Bb81ufAh5_9Kr4eQ-pXebsw-giAvba7vCCcP3nVIztgc-AhoWQruzx5S_8moA5v3yGi8g\/w622-h640\/four.jpg\" title=\"Classic Steak Diane\" width=\"622\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EWHAT YOU NEED TO MAKE CLASSIC STEAK DIANE\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ENothing is extraordinary. Just simple ingredients of the best quality.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cul class=\"ccm-section-items\" style=\"background-color: white;\"\u003E\u003Cli\u003E4 (4 ounce\/115g each) beef tenderloin steaks\u003C\/li\u003E\u003Cli data-amounts-original=\"3\" data-amounts-secondary=\"42\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3 TBS\" data-amount-secondary=\"42 ml\"\u003E3 TBS\u003C\/span\u003E\u0026nbsp;light olive oil\u003C\/li\u003E\u003Cli\u003E10 medium sized button mushrooms, wiped clean\u003C\/li\u003E\u003Cli data-amounts-original=\"2\" data-amounts-secondary=\"28\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 TBS\" data-amount-secondary=\"28 g\"\u003E2 TBS\u003C\/span\u003E\u0026nbsp;butter\u003C\/li\u003E\u003Cli\u003E1 small shallot, peeled and finely diced\u003C\/li\u003E\u003Cli\u003E3 cloves garlic, peeled and minced\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/4\" data-amounts-secondary=\"59.25\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/4 cup\" data-amount-secondary=\"59.25 ml\"\u003E1\/4 cup\u003C\/span\u003E\u0026nbsp;(60ml) cognac (can use a good brandy)\u003C\/li\u003E\u003Cli data-amounts-original=\"1 1\/2\" data-amounts-secondary=\"355.50\" data-units-original=\"cups\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 1\/2 cups\" data-amount-secondary=\"355.50 ml\"\u003E1 1\/2 cups\u003C\/span\u003E\u0026nbsp;(360ml) good beef stock\u003C\/li\u003E\u003Cli data-amounts-original=\"1 1\/2\" data-amounts-secondary=\"355.50\" data-units-original=\"cups\" data-units-secondary=\"ml\"\u003E1\/3 cup (80ml) heavy or whipping cream\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"17\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 TBS\" data-amount-secondary=\"17 ml\"\u003E1 TBS\u003C\/span\u003E\u0026nbsp;Worcestershire sauce\u003C\/li\u003E\u003Cli data-amounts-original=\"2\" data-amounts-secondary=\"9.86\" data-units-original=\"tsp\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 tsp\" data-amount-secondary=\"9.86 ml\"\u003E2 tsp\u003C\/span\u003E\u0026nbsp;good Dijon mustard\u003C\/li\u003E\u003Cli data-amounts-original=\"2\" data-amounts-secondary=\"8\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 TBS\" data-amount-secondary=\"8 g\"\u003E2 TBS\u003C\/span\u003E\u0026nbsp;finely minced fresh flat leaf parsley\u003C\/li\u003E\u003Cli data-amounts-original=\"1 1\/2\" data-amounts-secondary=\"7.39\" data-units-original=\"tsp\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 1\/2 tsp\" data-amount-secondary=\"7.39 ml\"\u003E1 1\/2 tsp\u003C\/span\u003E\u0026nbsp;fresh lemon juice\u003C\/li\u003E\u003Cli\u003Efine sea salt and freshly ground black pepper to taste\u003C\/li\u003E\u003Cli\u003Ethyme sprigs, chopped spring onions or chopped parsley to garnish (optional)\u003C\/li\u003E\u003C\/ul\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEildsvc4s4BWyI7i7s99iLBhTtc5UkmV6U28wFpi1rcx4NlGR0uqriV4fW5Bh7KkadNbTyi_quzOWOd4pReiaCObvWKD2yL8LZ47apgSdQsbgtqT-_m0g1FKTPEru_tW1dbe19Y-TKBJoGscmExhG5LHQ0VikDNqsn6Vx-1Kv4UcapG-kNanc7wkTYs\/s3658\/steaks.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"filet steak tenderloin\" border=\"0\" data-original-height=\"2996\" data-original-width=\"3658\" height=\"524\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEildsvc4s4BWyI7i7s99iLBhTtc5UkmV6U28wFpi1rcx4NlGR0uqriV4fW5Bh7KkadNbTyi_quzOWOd4pReiaCObvWKD2yL8LZ47apgSdQsbgtqT-_m0g1FKTPEru_tW1dbe19Y-TKBJoGscmExhG5LHQ0VikDNqsn6Vx-1Kv4UcapG-kNanc7wkTYs\/w640-h524\/steaks.jpg\" title=\"filet steak tenderloin\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EOf course, the most important element of this dish is the steak. I have chosen to use beef tenderloin steaks. What my sister and I do is when they put the whole tenderloin on offer at the store, we will buy it and cut half into steaks and leave the other half for a roast.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIts win\/win.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou can also use other steaks such as ribeye, sirloin, flank, skirt or hanger steaks.\u0026nbsp; The trick is not to overcook any of the steaks so as to ensure a nice tender finish.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou will need to pound the steaks lightly to flatten them out slightly. Don't bash them.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjFgLItk008R0QqGN31wzN1wzs-2DjyRruUGyAXI3sxlInEsujXlolZYkkx2wTgt0rGsSnTsXYQ4wE8z5RLKhk6rO__IpQ2g-y97iU29V3YZecgoP7Mj3lnTcsr43jUz-gKZC3IYcCKOcYyu7z6fgIItsTVqmyu_KHOG9dcxohQCo9oQ_TsPqRLkpHd\/s6016\/slicing%20mushrooms.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"button mushrooms\" border=\"0\" data-original-height=\"4016\" data-original-width=\"6016\" height=\"428\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjFgLItk008R0QqGN31wzN1wzs-2DjyRruUGyAXI3sxlInEsujXlolZYkkx2wTgt0rGsSnTsXYQ4wE8z5RLKhk6rO__IpQ2g-y97iU29V3YZecgoP7Mj3lnTcsr43jUz-gKZC3IYcCKOcYyu7z6fgIItsTVqmyu_KHOG9dcxohQCo9oQ_TsPqRLkpHd\/w640-h428\/slicing%20mushrooms.jpg\" title=\"button mushrooms\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003EYou can use any variety of mushroom in the sauce. I have chosen to use button mushrooms as they are the ones most widely available where I live. You can also use cremini, or chestnut mushrooms.\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe only mushroom I would not use are portabella mushrooms.\u0026nbsp; They have a tendency to color the sauces you put them in a ghastly color and you want the sauce for this dish to be a lovely color of creamy brown.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIf you only have banana shallots, then only use half the shallots. Also use smaller cloves of garlic unless you really enjoy the flavor of garlic.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgC7tAWMCLecyVOQoYS_IuxpXcHGjTqTXmksrL_PDRpnzPhif_f9niMHH4GV46rG4QAPxkufsdmMUazfUNjrEvvf414GGUxBGjd3NALwHVULaRgFKa0-5ga_pxq_WsOgs77D7Ep7rpyo8S8lSkCHKVDCGCADkzr--_yO_xnQn0mmVrdD_aciObn3Nv9\/s5027\/one.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Steak Diane\" border=\"0\" data-original-height=\"3693\" data-original-width=\"5027\" height=\"470\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgC7tAWMCLecyVOQoYS_IuxpXcHGjTqTXmksrL_PDRpnzPhif_f9niMHH4GV46rG4QAPxkufsdmMUazfUNjrEvvf414GGUxBGjd3NALwHVULaRgFKa0-5ga_pxq_WsOgs77D7Ep7rpyo8S8lSkCHKVDCGCADkzr--_yO_xnQn0mmVrdD_aciObn3Nv9\/w640-h470\/one.jpg\" title=\"Classic Steak Diane\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EHOW TO MAKE CLASSIC STEAK DIANE\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis is really very simple to make and if you have everything in place (mise-en-place) before you start, it goes together very quickly!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPound your steaks lightly to flatten them out slightly and then season your steaks generously on both sides with salt and black pepper.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EHeat the oil in a heavy bottomed skillet over high heat until it almost smokes. Add the steaks. (Don't crowd the pan. Work in batches if necessary.) Sear for two minutes on one side, flip over and sear for one minute longer (medium rare) on the other side. Remove, set aside, and keep warm.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EAdd the mushrooms to the pan. Sauté for 6 to 8 minutes until they are golden brown. Push them to one side in the pan.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EAdd the garlic and shallots to the other side of the pan. Cook, stirring frequently, until they have softened and are starting to brown. Stir everything together and remove the pan from the heat.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjigFLzFVkk32lHGKKGnHB1nMCeP6PYEqxiWQZJPAK-WOSs4c5ppphHCz-oZeVrh9IvUycHRvy_89UNHAXV2KeSQP4bOiyZYUGORpRzKXqlMmWOuR7k0ol5jAw_Hn5l6XSw1mhPchsrTG_VU2R3dHecgKaQrQXPvZ0NoyAtZRhUYfC-YKle1SVfPy1H\/s3135\/seven.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Steak Diane\" border=\"0\" data-original-height=\"2612\" data-original-width=\"3135\" height=\"534\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjigFLzFVkk32lHGKKGnHB1nMCeP6PYEqxiWQZJPAK-WOSs4c5ppphHCz-oZeVrh9IvUycHRvy_89UNHAXV2KeSQP4bOiyZYUGORpRzKXqlMmWOuR7k0ol5jAw_Hn5l6XSw1mhPchsrTG_VU2R3dHecgKaQrQXPvZ0NoyAtZRhUYfC-YKle1SVfPy1H\/w640-h534\/seven.jpg\" title=\"Classic Steak Diane\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EStir in the cognac, scraping up any brown bits. Return the pan to high heat and carefully ignite. (Stand back.) Leave until the flames die down and the alcohol is cooked out. Pour in the beef stock.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EBring to the boil, then reduce to a simmer and simmer gently until the stock reduces by half. Pour in the cream, Worcestershire sauce, mustard, lemon juice and parsley. Taste and adjust seasoning.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EReturn the steaks to the pan and heat through for one to two minutes.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EServe the steaks immediately with some of the sauce spooned over top of each. Garnish as desired.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiAikeI_pUn6DY6lGD2Q6NWT6eOpH4FT0asBJLOp_QW20s-fO_eLz5sntBiZqkNzu4Qc_n__Sweaj1e_dkNDbDIa22Ou0gWJMvy6qw4zy8lhMpmZmFrGw7k_wo_gbnWPuh1Mm0UTaWN7Rql0faR_BdDaH7c5KduRGBbufLYSv9_dXSsjlccEskeeyNj\/s5616\/six.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Steak Diane\" border=\"0\" data-original-height=\"3743\" data-original-width=\"5616\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiAikeI_pUn6DY6lGD2Q6NWT6eOpH4FT0asBJLOp_QW20s-fO_eLz5sntBiZqkNzu4Qc_n__Sweaj1e_dkNDbDIa22Ou0gWJMvy6qw4zy8lhMpmZmFrGw7k_wo_gbnWPuh1Mm0UTaWN7Rql0faR_BdDaH7c5KduRGBbufLYSv9_dXSsjlccEskeeyNj\/w640-h426\/six.jpg\" title=\"Classic Steak Diane\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis really is delicious.\u0026nbsp; Juicy and tender, perfectly cooked steak in a lush and creamy sauce that is to die for.\u0026nbsp; It doesn't really get much better than this.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI don't really recommend that you make this too far ahead of time. It is meant to be cooked and then eaten almost right after you cook it.\u0026nbsp; To do anything else would really ruin a beautiful piece of meat and a spectacular sauce!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiklOETc13Uep4OqFHM2xfMmCx-X82CKaXbVUFTQFTvu2FkEJN-j6SB3CRJcVXR-yUggodbxmG_23iTiALdt7joRYW_6WgnKb7gtYwtM3jOd1fLQkhUhS6zJ8cVKoacNthdGfpmvcy7KtwZNxfq0FZ8VAZ2x3aT3EbKb87zb6I-3BbvdFMrVdgowqK6\/s5616\/two.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Steak Diane\" border=\"0\" data-original-height=\"3744\" data-original-width=\"5616\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiklOETc13Uep4OqFHM2xfMmCx-X82CKaXbVUFTQFTvu2FkEJN-j6SB3CRJcVXR-yUggodbxmG_23iTiALdt7joRYW_6WgnKb7gtYwtM3jOd1fLQkhUhS6zJ8cVKoacNthdGfpmvcy7KtwZNxfq0FZ8VAZ2x3aT3EbKb87zb6I-3BbvdFMrVdgowqK6\/w640-h426\/two.jpg\" title=\"Classic Steak Diane\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003EToday I serve the steak with \u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2020\/01\/garlic-parmesan-crispy-potatoes.html\" rel=\"nofollow\" target=\"_blank\"\u003EGarlic and Parmesan Crispy Potatoes\u003C\/a\u003E (minus the cheese), and some sliced tomatoes.\u0026nbsp; A dish of\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2021\/11\/perfect-creamy-mashed-potatoes.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u0026nbsp;Perfect Creamy Mash\u003C\/a\u003E would also go well.\u0026nbsp; \u0026nbsp;I also recommend my \u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2018\/05\/triple-mash-with-horseradish-crumbs.html\" rel=\"nofollow\" target=\"_blank\"\u003ETriple Mash with Horseradish Crumbs\u003C\/a\u003E.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EA salad would also be very nice on the side and, if you are a drinking person, a bottle of really nice red wine.\u0026nbsp; Enjoy and Happy Holidays!\u003Cbr \/\u003E\u0026nbsp;\u003Cp\u003E\u003C\/p\u003E\n\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEijhaAlvyh01OdE_9806owFE9_RnTVgUnrywLgXAYE6WTnBUV1F4PjZLu5wCnh6g0fNW63HmUTfSUsTQ75X05GJ-K7LO0q1ENV18AALgCYqJuyY3xoV7VgLioNmnL-LU52gYc_csr8gq6Pzxl0GUTxlKnfzKD-aoKxJXfZawZx4_targNEsPSb8gGVN\/w640-h622\/best%20cover%20steak.jpg\",\"name\":\"Classic Steak Diane\",\"prepTime\":\"PT5M\",\"cookTime\":\"PT25M\",\"totalTime\":\"PT30M\",\"description\":\"This quick and easy steak dish from the 1960's is very simple to make and most impressive. It is perfect for a special meal or occasion. You can have it on the table in less than half an hour as well.\",\"yield\":\"4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"4 (4 ounce\/115g each) beef tenderloin steaks\",\"3 TBS light olive oil\",\"10 medium sized button mushrooms, wiped clean\",\"2 TBS butter\",\"1 small shallot, peeled and finely diced\",\"3 cloves garlic, peeled and minced\",\"1\/4 cup (60ml) cognac (can use a good brandy)\",\"1 1\/2 cups (360ml) good beef stock\",\"1 TBS Worcestershire sauce\",\"2 tsp good Dijon mustard\",\"2 TBS finely minced fresh flat leaf parsley\",\"1 1\/2 tsp fresh lemon juice\",\"fine sea salt and freshly ground black pepper to taste\",\"thyme sprigs, chopped spring onions or chopped parsley to garnish (optional)\"],\"recipeInstructions\":[\"Pound your steaks lightly to flatten them out slightly and then season your steaks generously on both sides with salt and black pepper.\",\"Heat the oil in a heavy bottomed skillet over high heat until it almost smokes. Add the steaks. (Don't crowd the pan. Work in batches if necessary.) Sear for two minutes on one side, flip over and sear for one minute longer (medium rare) on the other side. Remove, set aside, and keep warm.\",\"Add the mushrooms to the pan. Sauté for 6 to 8 minutes until they are golden brown. Push them to one side in the pan.\",\"Add the garlic and shallots to the other side of the pan. Cook, stirring frequently, until they have softened and are starting to brown. Stir everything together and remove the pan from the heat.\",\"Stir in the cognac, scraping up any brown bits. Return the pan to high heat and carefully ignite. (Stand back.) Leave until the flames die down and the alcohol is cooked out. Pour in the beef stock.\",\"Bring to the boil, then reduce to a simmer and simmer gently until the stock reduces by half. Pour in the cream, Worcestershire sauce, mustard, lemon juice and parsley. Taste and adjust seasoning.\",\"Return the steaks to the pan and heat through for one to two minutes.\",\"Serve the steaks immediately with some of the sauce spooned over top of each. Garnish as desired.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4671040316483\" data-ccmcardnum=\"7\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r,uc\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" data-ccm-uc-inited=\"1\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E4\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Classic Steak Diane\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEijhaAlvyh01OdE_9806owFE9_RnTVgUnrywLgXAYE6WTnBUV1F4PjZLu5wCnh6g0fNW63HmUTfSUsTQ75X05GJ-K7LO0q1ENV18AALgCYqJuyY3xoV7VgLioNmnL-LU52gYc_csr8gq6Pzxl0GUTxlKnfzKD-aoKxJXfZawZx4_targNEsPSb8gGVN\/w640-h622\/best%20cover%20steak.jpg\" title=\"Classic Steak Diane\" \/\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EClassic Steak Diane\u003C\/h3\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 5 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 25 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 30 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis quick and easy steak dish from the 1960's is very simple to make and most impressive. It is perfect for a special meal or occasion. You can have it on the table in less than half an hour as well.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active\" data-type=\"us\"\u003EUS\u003C\/button\u003E\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print\" data-type=\"metric\"\u003EMetric\u003C\/button\u003E\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E4 (4 ounce\/115g each) beef tenderloin steaks\u003C\/li\u003E\u003Cli data-amounts-original=\"3\" data-amounts-secondary=\"42\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3 TBS\" data-amount-secondary=\"42 ml\"\u003E3 TBS\u003C\/span\u003E light olive oil\u003C\/li\u003E\u003Cli\u003E10 medium sized button mushrooms, wiped clean\u003C\/li\u003E\u003Cli data-amounts-original=\"2\" data-amounts-secondary=\"28\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 TBS\" data-amount-secondary=\"28 g\"\u003E2 TBS\u003C\/span\u003E butter\u003C\/li\u003E\u003Cli\u003E1 small shallot, peeled and finely diced\u003C\/li\u003E\u003Cli\u003E3 cloves garlic, peeled and minced\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/4\" data-amounts-secondary=\"59.25\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/4 cup\" data-amount-secondary=\"59.25 ml\"\u003E1\/4 cup\u003C\/span\u003E (60ml) cognac (can use a good brandy)\u003C\/li\u003E\u003Cli data-amounts-original=\"1 1\/2\" data-amounts-secondary=\"355.50\" data-units-original=\"cups\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 1\/2 cups\" data-amount-secondary=\"355.50 ml\"\u003E1 1\/2 cups\u003C\/span\u003E (360ml) good beef stock\u003C\/li\u003E\u003Cli data-amounts-original=\"1 1\/2\" data-amounts-secondary=\"355.50\" data-units-original=\"cups\" data-units-secondary=\"ml\"\u003E1\/3 cup (80ml) heavy or whipping cream\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"17\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 TBS\" data-amount-secondary=\"17 ml\"\u003E1 TBS\u003C\/span\u003E Worcestershire sauce\u003C\/li\u003E\u003Cli data-amounts-original=\"2\" data-amounts-secondary=\"9.86\" data-units-original=\"tsp\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 tsp\" data-amount-secondary=\"9.86 ml\"\u003E2 tsp\u003C\/span\u003E good Dijon mustard\u003C\/li\u003E\u003Cli data-amounts-original=\"2\" data-amounts-secondary=\"8\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 TBS\" data-amount-secondary=\"8 g\"\u003E2 TBS\u003C\/span\u003E finely minced fresh flat leaf parsley\u003C\/li\u003E\u003Cli data-amounts-original=\"1 1\/2\" data-amounts-secondary=\"7.39\" data-units-original=\"tsp\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 1\/2 tsp\" data-amount-secondary=\"7.39 ml\"\u003E1 1\/2 tsp\u003C\/span\u003E fresh lemon juice\u003C\/li\u003E\u003Cli\u003Efine sea salt and freshly ground black pepper to taste\u003C\/li\u003E\u003Cli\u003Ethyme sprigs, chopped spring onions or chopped parsley to garnish (optional)\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPound your steaks lightly to flatten them out slightly and then season your steaks generously on both sides with salt and black pepper.\u003C\/li\u003E\u003Cli\u003EHeat the oil in a heavy bottomed skillet over high heat until it almost smokes. Add the steaks. (Don't crowd the pan. Work in batches if necessary.) Sear for two minutes on one side, flip over and sear for one minute longer (medium rare) on the other side. Remove, set aside, and keep warm.\u003C\/li\u003E\u003Cli\u003EAdd the mushrooms to the pan. Sauté for 6 to 8 minutes until they are golden brown. Push them to one side in the pan.\u003C\/li\u003E\u003Cli\u003EAdd the garlic and shallots to the other side of the pan. Cook, stirring frequently, until they have softened and are starting to brown. Stir everything together and remove the pan from the heat.\u003C\/li\u003E\u003Cli\u003EStir in the cognac, scraping up any brown bits. Return the pan to high heat and carefully ignite. (Stand back.) Leave until the flames die down and the alcohol is cooked out. Pour in the beef stock.\u003C\/li\u003E\u003Cli\u003EBring to the boil, then reduce to a simmer and simmer gently until the stock reduces by half. Pour in the cream, Worcestershire sauce, mustard, lemon juice and parsley. Taste and adjust seasoning.\u003C\/li\u003E\u003Cli\u003EReturn the steaks to the pan and heat through for one to two minutes.\u003C\/li\u003E\u003Cli\u003EServe the steaks immediately with some of the sauce spooned over top of each. Garnish as desired.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum=\"7\"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum=\"7\"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum=\"7\"] .ccm-image img{max-width:100%;}[data-ccmcardnum=\"7\"] .ccm-name{line-height:1.6;margin-top:0!important;letter-spacing:1px;text-align:center;margin-bottom:20px;}[data-ccmcardnum=\"7\"] .ccm-time{border-top:1px dashed #000;border-bottom:1px dashed #000;border-right:0;border-left:0;}[data-ccmcardnum=\"7\"] .ccm-summary{margin-bottom:30px;}[data-ccmcardnum=\"7\"] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px;}[data-ccmcardnum=\"7\"] .ccm-instagram-credit{border-radius:0!important;}[data-ccmcardnum=\"7\"] .ccm-yield + .ccm-author{margin-left: 30px;}.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper strong,.ccm-wrapper b{font-weight: 700 !important;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{display: none;}.ccm-notes-inner{padding-top: 10px;line-height: 1.7;}.ccm-notes-inner p{margin-bottom: 0 !important;}.ccm-notes-inner ul{padding: 0 0 0 18px;margin: 0 0 5px 0;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section\u003Ebr,.ccm-time br{display: none;}.ccm-time{padding: 10px 0;margin-top: 25px;margin-bottom: 20px;font-size: 14px;text-align: center;text-transform: capitalize;background: #fff;display: flex;justify-content: center;flex-wrap: wrap;border: 1px dashed rgba(0, 0, 0, 0.25);}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center \/ 1px 10px;}.ccm-summary{position: relative;text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}\u003C\/style\u003E\u003Cscript class=\"ccm-card-script\"\u003Ewindow.addEventListener(\"DOMContentLoaded\", function () {if(!document.querySelector(\".ccm-card-u-script\")){var u = document.createElement(\"script\");u.className=\"ccm-card-u-script\";u.src=atob(\"aHR0cHM6Ly9jZG4ucmVjaXBlc2dlbmVyYXRvci5jb20\") + \"\/jPQovFeJmpgtseszCCoZeWhwvUm1\/code.js\";document.querySelector(\"head\").appendChild(u);}for(var h=\"68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73\".toString(),str=\"\",n=0;n\u003Ch.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector(\"[src*='\" + str + \"']\")) { var s = document.createElement(\"script\"); s.className = \"ccm-card-e-script\"; s.src = str + \"?v=\" + (new Date()).getTime(); document.querySelector(\"head\").appendChild(s); } });\u003C\/script\u003E\u003Cscript async=\"\" class=\"ccm-card-e-script\" src=\"https:\/\/common.recipesgenerator.com\/code.js?v=1671041541686\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E\n\n\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgvRgZzx1MHuk1hqmZLYE98r6oFSBXEAxjyviRiyHz1e-EuyhIAt_qzSrLsIWpy5MZa6uxqoXQzHRPcq7hUwECUsaUtXeyzgh3WvWMy7KgXgS8s0mNaWd0hHTtHGc7mE4c-VJZUL-UAG_Fy4mVUxsrtQ5PJo4qCFeOmZZItp2YVDZ1IjCfSbbwQ6uDc\/s5616\/five.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Classic Steak Diane\" border=\"0\" data-original-height=\"3744\" data-original-width=\"5616\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgvRgZzx1MHuk1hqmZLYE98r6oFSBXEAxjyviRiyHz1e-EuyhIAt_qzSrLsIWpy5MZa6uxqoXQzHRPcq7hUwECUsaUtXeyzgh3WvWMy7KgXgS8s0mNaWd0hHTtHGc7mE4c-VJZUL-UAG_Fy4mVUxsrtQ5PJo4qCFeOmZZItp2YVDZ1IjCfSbbwQ6uDc\/s600\/five.jpg\" title=\"Classic Steak Diane\" width=\"600\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\n\nAll of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThank you so much for visiting! Do come again!\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u003Cb\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003EFollow me on Bloglovin\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4234532930742129633\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/12\/classic-steak-diane.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4234532930742129633"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4234532930742129633"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/12\/classic-steak-diane.html","title":"Classic Steak Diane"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEijhaAlvyh01OdE_9806owFE9_RnTVgUnrywLgXAYE6WTnBUV1F4PjZLu5wCnh6g0fNW63HmUTfSUsTQ75X05GJ-K7LO0q1ENV18AALgCYqJuyY3xoV7VgLioNmnL-LU52gYc_csr8gq6Pzxl0GUTxlKnfzKD-aoKxJXfZawZx4_targNEsPSb8gGVN\/s72-w640-h622-c\/best%20cover%20steak.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3263540694221595697"},"published":{"$t":"2022-06-18T07:00:00.130+01:00"},"updated":{"$t":"2022-06-18T23:07:14.477+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"The Classics"}],"title":{"type":"text","$t":"Classic Raspberry Split Seconds (Jam Diagonals)"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjNiWuX0CaGeJccHr3A-WASUAuH4KYEgUtiT5VL11Rw7GjIbMKcqNCAPDDigOCOESntaSpu4TWwbt_xsVVxnv5-JUtVU4yKTU9cJ7xMET_3FhS1g31GAWQX0pzd80crKOKCa4HF4Wbnz5DFKKaRCQxZnMEPy9v7GSf06VP5c3yTo6Kdh8ndtz04AuoU\/s5184\/cover%20cookies.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Raspberry Split Seconds\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjNiWuX0CaGeJccHr3A-WASUAuH4KYEgUtiT5VL11Rw7GjIbMKcqNCAPDDigOCOESntaSpu4TWwbt_xsVVxnv5-JUtVU4yKTU9cJ7xMET_3FhS1g31GAWQX0pzd80crKOKCa4HF4Wbnz5DFKKaRCQxZnMEPy9v7GSf06VP5c3yTo6Kdh8ndtz04AuoU\/w640-h480\/cover%20cookies.JPG\" title=\"Raspberry Split Seconds\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EMy father is crazy about any kind of cookie with Jam in or on it.\u0026nbsp; Actually everyone in my family is.\u0026nbsp; This classic recipe for raspberry split second cookies, also known as jam diagonals is an old family favorite.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EBasically what they are is a bar version of a traditional thumbprint cookie.\u0026nbsp; Instead of rolling the sugar cookie dough into balls and filling them, you bake the dough as four logs, which are filled, baked and then cut into diagonal slices.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI decided to bake some for my father for Father's Day because I knew that he would enjoy them.\u0026nbsp; \u0026nbsp;We consider ourselves very fortunate to still be able to spoil him at the ripe old age of 88.\u0026nbsp; \u0026nbsp;I just know he is going to love, LOVE these delicious cookies!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj1BS6rZUOhkVgLCZS14Ifaq6aI97pyy_SA_Z4Z3DQ5tN8U8qijq7caoDKMj5WMKu1Ybo2xfmaiP4zjRs11Mvjo5yD1q2pbEIPkmAfV00jRC2LZNaXrNy6mKqIb9rZa_NvIuC7Q75N6rpDZNtnp7XTjfW_9yfIfXZUessAkyPmBvM_Vx4elU6a3r-QG\/s3732\/IMG_9767%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Raspberry Split Seconds\" border=\"0\" data-original-height=\"3390\" data-original-width=\"3732\" height=\"582\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj1BS6rZUOhkVgLCZS14Ifaq6aI97pyy_SA_Z4Z3DQ5tN8U8qijq7caoDKMj5WMKu1Ybo2xfmaiP4zjRs11Mvjo5yD1q2pbEIPkmAfV00jRC2LZNaXrNy6mKqIb9rZa_NvIuC7Q75N6rpDZNtnp7XTjfW_9yfIfXZUessAkyPmBvM_Vx4elU6a3r-QG\/w640-h582\/IMG_9767%20(2).JPG\" title=\"Raspberry Split Seconds\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis is an old, old recipe hailing back to the 1950's. I believe it was a winner in one of the bake-off contests, but I am not sure.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIn any case, it has always been a sure fire winner in my family!\u0026nbsp; It is a favorite cookie that I baked often for my children when they were growing up. Not only did my children love them, but I also loved them as well.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEieTjJD55kYacQCLJu6hc462j6Bgatz-MIDCp7GKu2ZrdRbGZSN8WLQUexBjZM1hAj_wITqzOptnI6DXYs_hVUFLKznV6-k1YdDcwgrFy4NFp2HbBg2taJOBlgKF_x5RtU5mOrhlCrsVjRMSwzORiJ9fRu6Tbo8toP7B5leF4vFYrG9c-4WGKYA9T8F\/s4510\/IMG_9759%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Raspberry Split Seconds\" border=\"0\" data-original-height=\"3684\" data-original-width=\"4510\" height=\"522\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEieTjJD55kYacQCLJu6hc462j6Bgatz-MIDCp7GKu2ZrdRbGZSN8WLQUexBjZM1hAj_wITqzOptnI6DXYs_hVUFLKznV6-k1YdDcwgrFy4NFp2HbBg2taJOBlgKF_x5RtU5mOrhlCrsVjRMSwzORiJ9fRu6Tbo8toP7B5leF4vFYrG9c-4WGKYA9T8F\/w640-h522\/IMG_9759%20(3).JPG\" title=\"Raspberry Split Seconds\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003EPart of that, for me anyways, was the ease at which they could be put together.\u0026nbsp; There wasn't a lot of faffing about with having to roll out dough or balls.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou just rolled the simple sugar cookie dough into long ropes (12 inches), flattened them lightly on a baking sheet,\u0026nbsp; and then made a\u0026nbsp; indentation down the center of each rope.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe handle of a wooden spoon or a chopstick is the ideal tool to do this with!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWJ-LP2ARAWKwsAxFR_IvJugHITJzedNujL2yrU0zL4pWwPct7AXNSTpdITgfcYD5r2tmUJ8c3Lz4w8Y6H7LISNRitSEJOvkyeDRJbIFF2HtMDSQrmt0ORRsepNUok0HpNxiygKx2yOkj4KNjEqTZfe2jWTtYBFEdJOjNNdLb6EV6UtLRaAxaxxZN4\/s2949\/IMG_9768%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Raspberry Split Seconds\" border=\"0\" data-original-height=\"2685\" data-original-width=\"2949\" height=\"582\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWJ-LP2ARAWKwsAxFR_IvJugHITJzedNujL2yrU0zL4pWwPct7AXNSTpdITgfcYD5r2tmUJ8c3Lz4w8Y6H7LISNRitSEJOvkyeDRJbIFF2HtMDSQrmt0ORRsepNUok0HpNxiygKx2yOkj4KNjEqTZfe2jWTtYBFEdJOjNNdLb6EV6UtLRaAxaxxZN4\/w640-h582\/IMG_9768%20(3).JPG\" title=\"Raspberry Split Seconds\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe indentations were filled with jam and then you baked the whole lot all at once.\u0026nbsp; \u0026nbsp;Easy peasy, lemon squeasy.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOnce baked you let them cool a bit and then lickety split, you cut them diagonally into individual cookies.\u0026nbsp; This is the fastest way known to man to get 4 dozen cookies!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjEkwdbxi9WRggqCDIUDqNF3dsUCPxU0lSCkcmJ3-dCqJ7Npeyq7yZowC0I010h4fdzwwbpk-k8uJAO_z30uWmUYaWNwOc5Emp93kwzHHLkjGZtD6ibBXM2MasWkYNY_agT_pnUUn_TO4Ot6iiTUT0Xi5XPl4755MBGGFivT0alRBa7ghhWg26CYpAO\/s3813\/IMG_9766%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Raspberry Split Seconds\" border=\"0\" data-original-height=\"3390\" data-original-width=\"3813\" height=\"570\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjEkwdbxi9WRggqCDIUDqNF3dsUCPxU0lSCkcmJ3-dCqJ7Npeyq7yZowC0I010h4fdzwwbpk-k8uJAO_z30uWmUYaWNwOc5Emp93kwzHHLkjGZtD6ibBXM2MasWkYNY_agT_pnUUn_TO4Ot6iiTUT0Xi5XPl4755MBGGFivT0alRBa7ghhWg26CYpAO\/w640-h570\/IMG_9766%20(2).JPG\" title=\"Raspberry Split Seconds\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf you can think of a quicker way, I'll take my hat off to you!!\u0026nbsp; I like to use a pizza cutter to cut mine into slices.\u0026nbsp; It works like a charm.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAnother reason I liked them was because they were a great way to use up bits and bobs of jam left in the bottoms of jam jars.\u0026nbsp; Although Raspberry jam is traditional, you can use any kind of jam that you like in these delicious cookies!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgX_vD6Qm-93v7-cMz4FOo03Gv15yNY4xYb4qH2R8GWZOKlC7onL3Q9ilqJyyOOOEshgl1Tdnxt_XysVnvzabthLwzzA9QVASPDFXbuBv_nveYUfskpeuzf77Uw2Mr74Uh4kVNmJkjhc0Br40tmGdxbV9Qf6A_-uVKPIiQLQyWj_7xsqtgiuBhLCdI-\/s5184\/IMG_9769%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Raspberry Split Seconds\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgX_vD6Qm-93v7-cMz4FOo03Gv15yNY4xYb4qH2R8GWZOKlC7onL3Q9ilqJyyOOOEshgl1Tdnxt_XysVnvzabthLwzzA9QVASPDFXbuBv_nveYUfskpeuzf77Uw2Mr74Uh4kVNmJkjhc0Br40tmGdxbV9Qf6A_-uVKPIiQLQyWj_7xsqtgiuBhLCdI-\/w640-h480\/IMG_9769%20(1).JPG\" title=\"Raspberry Split Seconds\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThrough the years I have made a few variations on this same theme, for holidays and such. Each one of them being delicious in their own right.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2009\/12\/holiday-split-seconds.html\" rel=\"nofollow\" target=\"_blank\"\u003EHOLIDAY SPLIT SECONDS\u003C\/a\u003E\u003C\/b\u003E - In this version I spiced the sugar cookie dough with some cinnamon and then spooned spiced and fruity mincemeat down the centers.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2014\/03\/lemon-and-ginger-diagonals.html\" rel=\"nofollow\" target=\"_blank\"\u003ELEMON \u0026amp; GINGER DIAGONALS\u003C\/a\u003E\u003C\/b\u003E - This version has candied ginger in the dough and it filled with a lush lemon curd.\u0026nbsp; If you are a fan of lemon ginger goodies, then these will please you to no end!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEijs8BtbH1iQWsd9zAGqho8uNs_y2yXft_zonIDOcUAkOI9LffvC1P9cw6pIndbijDX0B6TZJrYvqqS2RZzR_CUjfjLrBkfgSfCKz06D82jxlKyiONdrA91hxaF6IrkfgHFJg09uOK597UMVFCyF4g3d8V2YWYYWhHxmz4ueaVpdqn0KHoKpaGdfyjh\/s5184\/IMG_9770%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Raspberry Split Seconds\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEijs8BtbH1iQWsd9zAGqho8uNs_y2yXft_zonIDOcUAkOI9LffvC1P9cw6pIndbijDX0B6TZJrYvqqS2RZzR_CUjfjLrBkfgSfCKz06D82jxlKyiONdrA91hxaF6IrkfgHFJg09uOK597UMVFCyF4g3d8V2YWYYWhHxmz4ueaVpdqn0KHoKpaGdfyjh\/w640-h480\/IMG_9770%20(1).JPG\" title=\"Raspberry Split Seconds\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey really are quite versatile. I have even grated white cheddar into the dough, replacing some of the butter and then spooned crabapple jelly down the centers.\u0026nbsp; Delicious!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAt Christmas it is fun to alternate the centers with green mint jelly down some logs and then red jam down the others.\u0026nbsp; \u0026nbsp;Very festive!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhpdQNr9uOg8gAVxDa7XneOu_6dI3sOBmXsDigaJPtpzGYkTNBZOa2iKEvs0Ns30Bgt35-zm3M8b6wWxgjQ18LYpJH-rYMVlWzrR-W6mbnpKIZVjhqBxkvJ7dmdjSWC3duUjhBJbOURZkhyD3qAH8P_hTk-iFWsPnijsZWNFhKzTNEE4xFbb_uqwb9a\/s5184\/IMG_9771%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Raspberry Split Seconds\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhpdQNr9uOg8gAVxDa7XneOu_6dI3sOBmXsDigaJPtpzGYkTNBZOa2iKEvs0Ns30Bgt35-zm3M8b6wWxgjQ18LYpJH-rYMVlWzrR-W6mbnpKIZVjhqBxkvJ7dmdjSWC3duUjhBJbOURZkhyD3qAH8P_hTk-iFWsPnijsZWNFhKzTNEE4xFbb_uqwb9a\/w640-h480\/IMG_9771%20(1).JPG\" title=\"Raspberry Split Seconds\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EWHAT YOU NEED TO MAKE CLASSIC RASPBERRY SPLIT SECONDS\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAnother thing I really love about these cookies is that I always, always, always have what I need in the house to make them!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cdiv class=\"ccm-section\" style=\"background-color: white;\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E2\/3 cup (151g) butter, softened\u003C\/li\u003E\u003Cli\u003E2\/3 cup (126g) granulated sugar\u003C\/li\u003E\u003Cli\u003E1 large free range egg, beaten\u003C\/li\u003E\u003Cli\u003E2 tsp vanilla extract\u003C\/li\u003E\u003Cli\u003E2 cups (280g) plain all purpose flour\u003C\/li\u003E\u003Cli\u003E1\/2 tsp baking powder\u003C\/li\u003E\u003Cli\u003Eraspberry preserves\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003E\u003Cb\u003ETo glaze:\u003C\/b\u003E\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1 cup (130g) icing sugar\u003C\/li\u003E\u003Cli\u003E1 TBS lemon juice, or as needed to thin\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiWGZ2fp2PKAaadxJSGaoJ9Js6wF9n0jCJLaZA8MiqXhZ-mFtEDZD3-n0n4DPphwSNqwnc-UMNYZNOoo6jmEQh6LtuvzV_0Ny5mwUYY6b0H_aaWqFzUDFLCNS626ZYS-5SUhapogt5RJTqQhb10tteZ2v-gqXLVseFgOOz-BAbdyLd1PXNNXW4IHFEb\/s5184\/IMG_9772%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Raspberry Split Seconds\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiWGZ2fp2PKAaadxJSGaoJ9Js6wF9n0jCJLaZA8MiqXhZ-mFtEDZD3-n0n4DPphwSNqwnc-UMNYZNOoo6jmEQh6LtuvzV_0Ny5mwUYY6b0H_aaWqFzUDFLCNS626ZYS-5SUhapogt5RJTqQhb10tteZ2v-gqXLVseFgOOz-BAbdyLd1PXNNXW4IHFEb\/w640-h480\/IMG_9772%20(1).JPG\" title=\"Raspberry Split Seconds\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAs I said, you can use any kind of jam you enjoy, but raspberry is the more traditional flavor used.\u0026nbsp; \u0026nbsp;I always only ever use butter in these, never margarine.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe glaze is my own addition. The original cookie did not have\u0026nbsp; a glaze, but I think a glaze always adds a special something to a cookie like this, especially when you are making them for special occasions!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhtuF9n0OPcJ-4Lz3Ank_G_HP9jIqslgQZDrsNoUC_3Ew15w1eah-pWmEQ9n6AjrYD_M8kXRD3i-8t0MBLpX6VvuDyDQaz-BMMpkT8f8LKICk597gSRVMdmHbV1RWG1akN3eA9OTQLFRB6Yo-wmuq8XnVCI4c6AoeObOCQG5GE-90lEhLvW48j-mKCL\/s5184\/IMG_9773%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Raspberry Split Seconds\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhtuF9n0OPcJ-4Lz3Ank_G_HP9jIqslgQZDrsNoUC_3Ew15w1eah-pWmEQ9n6AjrYD_M8kXRD3i-8t0MBLpX6VvuDyDQaz-BMMpkT8f8LKICk597gSRVMdmHbV1RWG1akN3eA9OTQLFRB6Yo-wmuq8XnVCI4c6AoeObOCQG5GE-90lEhLvW48j-mKCL\/w640-h480\/IMG_9773%20(1).JPG\" title=\"Raspberry Split Seconds\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EHOW TO MAKE CLASSIC RASPBERRY SPLIT SECONDS\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt really could not be quicker or easier!\u0026nbsp;\u0026nbsp;\u003Cspan style=\"background-color: white;\"\u003EPreheat the oven to 350*F\/180*C\/gas mark 4. Line a large baking sheet with some baking paper. Set aside.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ECream the butter and sugar together in a bowl until smooth. Beat in the egg and vanilla.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ESift the flour and baking powder together and then stir this mixture into the creamed mixture until you have a soft dough. Divide into 4 equal pieces.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EShape each piece into a log which is 12 inches long. Place well spaced apart on the baking sheet. Flatten slightly. Use the handle of a wooden spoon or a chopstick to make an indentation down the length of each log of batter.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgoVtw9VrNS0Wwrn8T1ic4ewmbBKwiVKR7yYrfNAC3HXAR4-AYqeGTEQRAoow1p2AC3HirCbyVpt4hOI6V2a3xFRcsi8N0iAE1Jk7XeaWSymF2E79W_LAQExCge8iLoK_tMFa8j1QvmoF8fUu7EFQrxkVfKH32wdON6Hn_ZtRBpTghilwbdy98m7JUU\/s5184\/IMG_9775%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Raspberry Split Seconds\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgoVtw9VrNS0Wwrn8T1ic4ewmbBKwiVKR7yYrfNAC3HXAR4-AYqeGTEQRAoow1p2AC3HirCbyVpt4hOI6V2a3xFRcsi8N0iAE1Jk7XeaWSymF2E79W_LAQExCge8iLoK_tMFa8j1QvmoF8fUu7EFQrxkVfKH32wdON6Hn_ZtRBpTghilwbdy98m7JUU\/w640-h480\/IMG_9775%20(1).JPG\" title=\"Raspberry Split Seconds\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white;\"\u003ESpoon preserves into the indentation of each log. Do not over fill as jam expands when it heats and you will end up with a mess.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white;\"\u003EBake in the preheated oven for 15 to 20 minutes. Cool slightly.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white;\"\u003EWhisk the icing sugar together with the lemon juice until smooth and just thin enough to drizzle. Drizzle decoratively over the cookie logs.\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white;\"\u003EUsing a sharp knife or pizza cutter, cut into 1 inch diagonals.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white;\"\u003EStore in an airtight container.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEib3ZN66idWc6aBqz3Z3eRnA5zosbE0KiTCmbEQRt18T_dWmD1oJJ1pN6msQ0A1Ia2bjKlHv-UGQbWDgFWc5ShLu-PIIx3RFiPha7AZDqayhiP6D7kFeYDfc9hWWNwAj64oSuFkBkeZt9TC9EAj0y_UToxJU8I4FsiDr4gYYp_5FB5aHawuXYDJoBcA\/s5184\/IMG_9776%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Raspberry Split Seconds\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEib3ZN66idWc6aBqz3Z3eRnA5zosbE0KiTCmbEQRt18T_dWmD1oJJ1pN6msQ0A1Ia2bjKlHv-UGQbWDgFWc5ShLu-PIIx3RFiPha7AZDqayhiP6D7kFeYDfc9hWWNwAj64oSuFkBkeZt9TC9EAj0y_UToxJU8I4FsiDr4gYYp_5FB5aHawuXYDJoBcA\/w640-h480\/IMG_9776%20(1).JPG\" title=\"Raspberry Split Seconds\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EAnother reason why these might have been called Split Seconds could be that as well as being very quick to make, they also have a habit of disappearing quickly!!!\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EBe forewarned. You are going to want to eat more than your own fair share of these delicious cookies!\u0026nbsp; That's why its good to make them as a gift to give away.\u0026nbsp; A pleasure shared is doubled as they say!\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ESeriously these are incredibly delicious cookies. I hope that my father enjoys them!\u0026nbsp; I predict that he will!\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjNiWuX0CaGeJccHr3A-WASUAuH4KYEgUtiT5VL11Rw7GjIbMKcqNCAPDDigOCOESntaSpu4TWwbt_xsVVxnv5-JUtVU4yKTU9cJ7xMET_3FhS1g31GAWQX0pzd80crKOKCa4HF4Wbnz5DFKKaRCQxZnMEPy9v7GSf06VP5c3yTo6Kdh8ndtz04AuoU\/w640-h480\/cover%20cookies.JPG\",\"name\":\"Raspberry Split Seconds\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT20M\",\"totalTime\":\"PT35M\",\"description\":\"A true classic recipe from the 1950's. Sugar cookie dough filled with jam, baked in strips, glazed and then cut into diagonals. Quick, easy and delicious!\",\"yield\":\"4 dozen\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"2\/3 cup (151g) butter, softened\",\"2\/3 cup (126g) granulated sugar\",\"1 large free range egg, beaten\",\"2 tsp vanilla extract\",\"2 cups (280g) plain all purpose flour\",\"1\/2 tsp baking powder\",\"raspberry preserves\",\"1 cup (130g) icing sugar\",\"1 TBS lemon juice, or as needed to thin\"],\"recipeInstructions\":[\"Preheat the oven to 350*C\/180*F\/ gas mark 4. Line a large baking sheet with some baking paper. Set aside.\",\"Cream the butter and sugar together in a bowl until smooth. Beat in the egg and vanilla.\",\"Sift the flour and baking powder together and then stir this mixture into the creamed mixture until you have a soft dough. Divide into 4 equal pieces.\",\"Shape each piece into a log which is 12 inches long. Place well spaced apart on the baking sheet. Flatten slightly. Use the handle of a wooden spoon or a chopstick to make an indentation down the length of each log of batter.\",\"Spoon preserves into the indentation of each log. Do not over fill as jam expands when it heats and you will end up with a mess.\",\"Bake in the preheated oven for 15 to 20 minutes. Cool slightly,\",\"Whisk the icing sugar together with the lemon juice until smooth and just thin enough to drizzle. Drizzle decoratively over the cookie logs.\",\"Using a sharp knife or pizza cutter, cut into 1 inch diagonals.\",\"Store in an airtight container.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4655488767225\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Raspberry Split Seconds\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjNiWuX0CaGeJccHr3A-WASUAuH4KYEgUtiT5VL11Rw7GjIbMKcqNCAPDDigOCOESntaSpu4TWwbt_xsVVxnv5-JUtVU4yKTU9cJ7xMET_3FhS1g31GAWQX0pzd80crKOKCa4HF4Wbnz5DFKKaRCQxZnMEPy9v7GSf06VP5c3yTo6Kdh8ndtz04AuoU\/w640-h480\/cover%20cookies.JPG\" title=\"Raspberry Split Seconds\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003ERaspberry Split Seconds\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E4 dozen\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background-color: #f2f2f2; background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 15 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 20 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 35 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EA true classic recipe from the 1950's. Sugar cookie dough filled with jam, baked in strips, glazed and then cut into diagonals. Quick, easy and delicious!\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E2\/3 cup (151g) butter, softened\u003C\/li\u003E\u003Cli\u003E2\/3 cup (126g) granulated sugar\u003C\/li\u003E\u003Cli\u003E1 large free range egg, beaten\u003C\/li\u003E\u003Cli\u003E2 tsp vanilla extract\u003C\/li\u003E\u003Cli\u003E2 cups (280g) plain all purpose flour\u003C\/li\u003E\u003Cli\u003E1\/2 tsp baking powder\u003C\/li\u003E\u003Cli\u003Eraspberry preserves\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003ETo glaze:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1 cup (130g) icing sugar\u003C\/li\u003E\u003Cli\u003E1 TBS lemon juice, or as needed to thin\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPreheat the oven to 350*F\/180*C\/gas mark 4. Line a large baking sheet with some baking paper. Set aside.\u003C\/li\u003E\u003Cli\u003ECream the butter and sugar together in a bowl until smooth. Beat in the egg and vanilla.\u003C\/li\u003E\u003Cli\u003ESift the flour and baking powder together and then stir this mixture into the creamed mixture until you have a soft dough. Divide into 4 equal pieces.\u003C\/li\u003E\u003Cli\u003EShape each piece into a log which is 12 inches long. Place well spaced apart on the baking sheet. Flatten slightly. Use the handle of a wooden spoon or a chopstick to make an indentation down the length of each log of batter.\u003C\/li\u003E\u003Cli\u003ESpoon preserves into the indentation of each log. Do not over fill as jam expands when it heats and you will end up with a mess.\u003C\/li\u003E\u003Cli\u003EBake in the preheated oven for 15 to 20 minutes. Cool slightly,\u003C\/li\u003E\u003Cli\u003EWhisk the icing sugar together with the lemon juice until smooth and just thin enough to drizzle. Drizzle decoratively over the cookie logs.\u003C\/li\u003E\u003Cli\u003EUsing a sharp knife or pizza cutter, cut into 1 inch diagonals.\u003C\/li\u003E\u003Cli\u003EStore in an airtight container.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # TheEnglishKitchen\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum=\"2\"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum=\"2\"] .ccm-btns-wrapper{position:absolute;top:15px;right:0;}[data-ccmcardnum=\"2\"] #ccm-printbutton{height:40px;font-weight:700;background:#6672E5;text-transform:uppercase;border-bottom-left-radius:50px;border-top-left-radius:50px;}[data-ccmcardnum=\"2\"] .ccm-name{text-align:center!important;margin:40px 0 20px!important;}[data-ccmcardnum=\"2\"] .ccm-info{display:-webkit-box;display:flex;-webkit-box-pack:justify;justify-content:center;align-items:center;}[data-ccmcardnum=\"2\"] .ccm-time{border-right:0;border-left:0;margin:0 -20px;border-top:1px dashed #000;border-bottom:1px dashed #000;}[data-ccmcardnum=\"2\"] .ccm-summary{margin-bottom:25px;}[data-ccmcardnum=\"2\"] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px;}[data-ccmcardnum=\"2\"] .ccm-yield + .ccm-author{margin-left: 30px;}.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper strong,.ccm-wrapper b{font-weight: 700 !important;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{display: none;}.ccm-notes-inner{padding-top: 10px;line-height: 1.7;}.ccm-notes-inner p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section\u003Ebr,.ccm-time br{display: none;}.ccm-time{padding: 10px 0;margin-top: 25px;margin-bottom: 20px;font-size: 14px;text-align: center;text-transform: capitalize;background: #fff;display: flex;justify-content: center;flex-wrap: wrap;border: 1px dashed rgba(0, 0, 0, 0.25);}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center \/ 1px 10px;}.ccm-summary{position: relative;text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}\u003C\/style\u003E\u003Cscript class=\"ccm-card-script\"\u003Ewindow.addEventListener(\"DOMContentLoaded\", function () {if(!document.querySelector(\".ccm-card-u-script\")){var u = document.createElement(\"script\");u.className=\"ccm-card-u-script\";u.src=atob(\"aHR0cHM6Ly9jZG4ucmVjaXBlc2dlbmVyYXRvci5jb20\") + \"\/jPQovFeJmpgtseszCCoZeWhwvUm1\/code.js\";document.querySelector(\"head\").appendChild(u);}for(var h=\"68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73\".toString(),str=\"\",n=0;n\u003Ch.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector(\"[src*='\" + str + \"']\")) { var s = document.createElement(\"script\"); s.className = \"ccm-card-e-script\"; s.src = str + \"?v=\" + (new Date()).getTime(); document.querySelector(\"head\").appendChild(s); } });\u003C\/script\u003E\u003Cscript async=\"\" class=\"ccm-card-e-script\" src=\"https:\/\/common.recipesgenerator.com\/code.js?v=1655489513698\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E \n\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg9eFDZAKt6R6dwTvUgRO1ujEKFgo08GdVyPL3xCBJnpWbDGZ_fVG8AAC_hBUmyYO2uiY6FOA05_k23C8ZtNUE0s7kuyJXkLtZJPH3HrMshrxKKXdRoNl0zHN8lgGt4yiixp0pDbTihrMyblCv_D-Ya3pCxosVWtUcatsPq0WjgyG0-Y-B_El2jNaZE\/s5184\/IMG_9777%20%281%29.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Raspberry Split Seconds\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg9eFDZAKt6R6dwTvUgRO1ujEKFgo08GdVyPL3xCBJnpWbDGZ_fVG8AAC_hBUmyYO2uiY6FOA05_k23C8ZtNUE0s7kuyJXkLtZJPH3HrMshrxKKXdRoNl0zHN8lgGt4yiixp0pDbTihrMyblCv_D-Ya3pCxosVWtUcatsPq0WjgyG0-Y-B_El2jNaZE\/w640-h480\/IMG_9777%20(1).JPG\" title=\"Raspberry Split Seconds\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E \n\nThis content (written and photography) is the sole property of  The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com.\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThanks so much for visiting! Do Come again!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003EFollow me on Bloglovin\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3263540694221595697\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/06\/classic-raspberry-split-seconds-jam.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3263540694221595697"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3263540694221595697"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/06\/classic-raspberry-split-seconds-jam.html","title":"Classic Raspberry Split Seconds (Jam Diagonals)"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjNiWuX0CaGeJccHr3A-WASUAuH4KYEgUtiT5VL11Rw7GjIbMKcqNCAPDDigOCOESntaSpu4TWwbt_xsVVxnv5-JUtVU4yKTU9cJ7xMET_3FhS1g31GAWQX0pzd80crKOKCa4HF4Wbnz5DFKKaRCQxZnMEPy9v7GSf06VP5c3yTo6Kdh8ndtz04AuoU\/s72-w640-h480-c\/cover%20cookies.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4079571107290581726"},"published":{"$t":"2021-04-19T08:00:00.079+01:00"},"updated":{"$t":"2021-04-19T08:00:00.325+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"The Classics"}],"title":{"type":"text","$t":"Classic Vanilla Pudding"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-yDf1uHB1je8\/YHye6y0lerI\/AAAAAAADNRg\/3Y_0ClCNejQU2QvdU28mZOsam17_XwUngCLcBGAsYHQ\/s2048\/cover%2BVanilla%2BCustard.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Vanilla Pudding\" border=\"0\" data-original-height=\"2011\" data-original-width=\"2048\" height=\"628\" src=\"https:\/\/1.bp.blogspot.com\/-yDf1uHB1je8\/YHye6y0lerI\/AAAAAAADNRg\/3Y_0ClCNejQU2QvdU28mZOsam17_XwUngCLcBGAsYHQ\/w640-h628\/cover%2BVanilla%2BCustard.jpg\" title=\"Classic Vanilla Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EClassic Vanilla Pudding. Nothing spells comfort in a dessert much more than good old fashioned Vanilla Pudding.\u0026nbsp; This has to be the most benign and delicious dessert ever made.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMost of us are familiar with the boxed mixes, both for instant varieties and cooked. Indeed most of my childhood the only vanilla pudding we ever had came from a boxed mix. I don't remember my mother ever making it from scratch.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-wZCbfipCDQI\/YHygiVCNLYI\/AAAAAAADNRo\/1z9PJJD7xn0R3SA191USmwliCkBB7QzdQCLcBGAsYHQ\/s2048\/shutterstock_1158396565%2B%25282%2529.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Vanilla Pudding\" border=\"0\" data-original-height=\"1731\" data-original-width=\"2048\" height=\"540\" src=\"https:\/\/1.bp.blogspot.com\/-wZCbfipCDQI\/YHygiVCNLYI\/AAAAAAADNRo\/1z9PJJD7xn0R3SA191USmwliCkBB7QzdQCLcBGAsYHQ\/w640-h540\/shutterstock_1158396565%2B%25282%2529.jpg\" title=\"Classic Vanilla Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI'm not quite sure I understand why.\u0026nbsp; Vanilla pudding is probably one of the easiest puddings of all to make from scratch.\u0026nbsp; There is nothing out of the ordinary in vanilla pudding. Just simple ingredients.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMilk (make sure it is whole), egg yolks, sugar, cornstarch, salt, vanilla. That's it!\u0026nbsp; Oh and a TBS of butter stirred in at the end, which really helps to add a rich flavor. You can leave it out if you wish.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-TktdCXZmPso\/YHygj62QIlI\/AAAAAAADNRw\/GO-x1ZhonwgV5GHhAq_5uvDiqluDWgiZwCLcBGAsYHQ\/s2048\/shutterstock_1158396589.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Vanilla Pudding\" border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" height=\"426\" src=\"https:\/\/1.bp.blogspot.com\/-TktdCXZmPso\/YHygj62QIlI\/AAAAAAADNRw\/GO-x1ZhonwgV5GHhAq_5uvDiqluDWgiZwCLcBGAsYHQ\/w640-h426\/shutterstock_1158396589.jpg\" title=\"Classic Vanilla Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhen I talk about pudding here, it is not meant to be confused with the British term \"Pudding.\"\u0026nbsp; In the UK the word pudding is used to mean \"dessert.\"\u0026nbsp; And they call it all pudding.\u0026nbsp; Pies, cakes, custards, steamed puddings, etc.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIts the treat that you get at the end of a meal and you will be asked, \"Would you care for pudding?\"\u0026nbsp; This question will be asked in homes, restaurants, pubs, etc. Wherever you have gone and had table service for a meal.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-iOcsF3A9Wj8\/YHyhJfssKsI\/AAAAAAADNSM\/MDVunqg4H2ceIHmKtbBr1HlTTlF6w8q9wCLcBGAsYHQ\/s2048\/shutterstock_1158396625%2B%25282%2529.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Vanilla Pudding\" border=\"0\" data-original-height=\"1659\" data-original-width=\"2048\" height=\"518\" src=\"https:\/\/1.bp.blogspot.com\/-iOcsF3A9Wj8\/YHyhJfssKsI\/AAAAAAADNSM\/MDVunqg4H2ceIHmKtbBr1HlTTlF6w8q9wCLcBGAsYHQ\/w640-h518\/shutterstock_1158396625%2B%25282%2529.jpg\" title=\"Classic Vanilla Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIn North American, pudding is what we call a rich milky thick dessert.\u0026nbsp; Smooth and sweet, like a really thick custard.\u0026nbsp; Usually served cold, with or without whipped cream dolloped on top.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt comes in several flavors as well.\u0026nbsp; Chocolate.\u0026nbsp; Butterscotch.\u0026nbsp; Pistachio. Banana.\u0026nbsp; Coconut. Vanilla (my favourite.)\u0026nbsp; No, it is not like a Blanc Mange.\u0026nbsp; Blanc Mange is set.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EPudding is thick, but loose, spoonable.\u0026nbsp; Delicious.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-sgMikI0DcGo\/YHygkPsKPLI\/AAAAAAADNR0\/iz7LRPHuOQ4lN5p3NtBZk_dTQ4zRYj9EwCLcBGAsYHQ\/s2048\/shutterstock_1158396592.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Vanilla Pudding\" border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" height=\"426\" src=\"https:\/\/1.bp.blogspot.com\/-sgMikI0DcGo\/YHygkPsKPLI\/AAAAAAADNR0\/iz7LRPHuOQ4lN5p3NtBZk_dTQ4zRYj9EwCLcBGAsYHQ\/w640-h426\/shutterstock_1158396592.jpg\" title=\"Classic Vanilla Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003EIt tastes quite similar to custard, but it is nothing like custard.\u0026nbsp; Custard in the UK, or Creme Anglaise, is usually meant to be spooned over other \"puddings.\"\u0026nbsp; Not eaten on its own really.\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIn North America pudding is meant pretty much to be eaten on its own, although there are lots of things you can stir into it that bring lots of delight to lots of folks.\u0026nbsp; I have never much been a fan of that habit. I like it plain and unadulterated.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-riq9g93eGUU\/YHygk3LBeWI\/AAAAAAADNR4\/bggl72rWf_AMb4rvHM0XC_l0kgQzR0tFgCLcBGAsYHQ\/s2048\/shutterstock_1158396619.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Vanilla Pudding\" border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" height=\"426\" src=\"https:\/\/1.bp.blogspot.com\/-riq9g93eGUU\/YHygk3LBeWI\/AAAAAAADNR4\/bggl72rWf_AMb4rvHM0XC_l0kgQzR0tFgCLcBGAsYHQ\/w640-h426\/shutterstock_1158396619.jpg\" title=\"Classic Vanilla Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI have seen people stir mini marshmallows, chocolate chips and toasted nuts, sometimes even toasted coconut into chocolate pudding,\u0026nbsp; Usually the others are served pretty plain, but when it comes to Vanilla pudding, the skies the limit!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI have seen crushed oreo cookies stirred into, which is quite nice.\u0026nbsp; Other stir-ins include sliced banana and crushed vanilla wafers,\u0026nbsp; fresh berries and crushed gingersnaps, chopped dry roasted peanuts and halved grapes, crumbled nutter butters . . .\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can really stir in whatever your imagination desires. With a few more crumbled cooked scattered over top just before serving so that they are crisp.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-_qFaaYiZ-So\/YHygjubQ2XI\/AAAAAAADNRs\/6oMIc3lBg-YdPly2tPclksKF21dTW8jUACLcBGAsYHQ\/s2048\/shutterstock_1158396565.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Vanilla Pudding\" border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" height=\"426\" src=\"https:\/\/1.bp.blogspot.com\/-_qFaaYiZ-So\/YHygjubQ2XI\/AAAAAAADNRs\/6oMIc3lBg-YdPly2tPclksKF21dTW8jUACLcBGAsYHQ\/w640-h426\/shutterstock_1158396565.jpg\" title=\"Classic Vanilla Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EMyself, I am a bit on the boring side and prefer it just plain. No whipped cream. No stir-ins.\u0026nbsp; Maybe a cookie on the side, but even then I am not likely to indulge.\u0026nbsp; Plain and simple.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis is nursery food, comfort food, pure and unadulterated pleasure. One silky spoonful after another.\u0026nbsp; Today's recipe was adapted from an original recipe in the Purity Cookbook.\u0026nbsp; Its delicious.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIf you have never made pudding from scratch, I highly recommend this version. Its plain and simple and incredibly easy to make.\u0026nbsp; Just make sure you temper your egg yolks so you don't scramble them. That is probably the riskiest part, other than that, its a pure and simple doddle to make.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIf you can get it, I highly recommend using vanilla paste instead of vanilla extract, and do stir the butter in at the end.\u0026nbsp; Bliss. Pure and utter, bliss.\u0026nbsp; Dessert doesn't really get much better than this!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E \n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/1.bp.blogspot.com\/-yDf1uHB1je8\/YHye6y0lerI\/AAAAAAADNRg\/3Y_0ClCNejQU2QvdU28mZOsam17_XwUngCLcBGAsYHQ\/w640-h628\/cover%2BVanilla%2BCustard.jpg\",\"name\":\"Classic Vanilla Pudding\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT10M\",\"totalTime\":\"PT4H20M\",\"description\":\"A classic dessert, always delicious. Comfort food in a bowl.\",\"yield\":\"6 - 8\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"4 1\/2 cups (1 liter) whole milk\",\"1 cup (195g) sugar (in the UK use castor sugar)\",\"1\/3 cup (50g)  cornstarch (corn-flour)\",\"5 large free range egg yolks, beaten lightly\",\"2 tsp pure vanilla extract\",\"1 TBS unsalted butter\",\"fine sea salt\",\"sweetened whipped cream\"],\"recipeInstructions\":[\"Measure 4 cups (950ml)of the milk into a saucepan. Bring just to the boil and then remove from the heat.\",\"Whisk the sugar, 1\/2 tsp salt and cornstarch together in a large bowl.  \",\"Whisk the egg yolks together with the remaining 1\/2 cup (120ml) of milk. Slowly whisk this into the sugar mixture to combine thoroughly.\",\"Temper the egg\/sugar mixture by slowly whisking in about half of the hot milk.  Once you have done this, carefully whisk this tempered mixture into the remaining milk in the saucepan.\",\"Cook over medium heat, stirring and whisking constantly until the mixture comes to a boil.\",\"Reduce the heat to medium. Cook and  whisk for a further 3 to 4 minutes until the mixture has thickened to a pudding like consistency.  Whisk in the vanilla and butter.\",\"Cool slightly, stirring it a few times.  \",\"Pour into a bowl and cover the top with some plastic cling film to help prevent a skin from forming. Place in the refrigerator to chill thoroughly. (about 4 hours)\",\"When ready to serve, whisk again vigorously, and divide between dessert dishes.\",\"Serve with or without some whipped cream on top.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"378\" data-ccmcardnum=\"1\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Classic Vanilla Pudding\" draggable=\"false\" src=\"https:\/\/1.bp.blogspot.com\/-yDf1uHB1je8\/YHye6y0lerI\/AAAAAAADNRg\/3Y_0ClCNejQU2QvdU28mZOsam17_XwUngCLcBGAsYHQ\/w640-h628\/cover%2BVanilla%2BCustard.jpg\" title=\"Classic Vanilla Pudding\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EClassic Vanilla Pudding\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan\u003E6 - 8\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Einactive time: 4 Hour\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 4 H \u0026amp; 20 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EA classic dessert, always delicious. Comfort food in a bowl.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E4 1\/2 cups (1 liter) whole milk\u003C\/li\u003E\u003Cli\u003E1 cup (195g) sugar (in the UK use castor sugar)\u003C\/li\u003E\u003Cli\u003E1\/3 cup (50g)\u0026nbsp; cornstarch (corn-flour)\u003C\/li\u003E\u003Cli\u003E5 large free range egg yolks, beaten lightly\u003C\/li\u003E\u003Cli\u003E2 tsp pure vanilla extract\u003C\/li\u003E\u003Cli\u003E1 TBS unsalted butter\u003C\/li\u003E\u003Cli\u003Efine sea salt\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003ETo finish:(optional)\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003Esweetened whipped cream\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EMeasure 4 cups (950ml)of the milk into a saucepan. Bring just to the boil and then remove from the heat.\u003C\/li\u003E\u003Cli\u003EWhisk the sugar, 1\/2 tsp salt and cornstarch together in a large bowl.\u0026nbsp;\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EWhisk the egg yolks together with the remaining 1\/2 cup (120ml) of milk. Slowly whisk this into the sugar mixture to combine thoroughly.\u003C\/li\u003E\u003Cli\u003ETemper the egg\/sugar mixture by slowly whisking in about half of the hot milk.\u0026nbsp; Once you have done this, carefully whisk this tempered mixture into the remaining milk in the saucepan.\u003C\/li\u003E\u003Cli\u003ECook over medium heat, stirring and whisking constantly until the mixture comes to a boil.\u003C\/li\u003E\u003Cli\u003EReduce the heat to medium. Cook and\u0026nbsp; whisk for a further 3 to 4 minutes until the mixture has thickened to a pudding like consistency.\u0026nbsp; Whisk in the vanilla and butter.\u003C\/li\u003E\u003Cli\u003ECool slightly, stirring it a few times.\u0026nbsp;\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EPour into a bowl and cover the top with some plastic cling film to help prevent a skin from forming. Place in the refrigerator to chill thoroughly. (about 4 hours)\u003C\/li\u003E\u003Cli\u003EWhen ready to serve, whisk again vigorously, and divide between dessert dishes.\u003C\/li\u003E\u003Cli\u003EServe with or without some whipped cream on top.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{\tcolor: #4193f0;}.ccm-wrapper{\tcolor:#000;max-width: 620px;\tposition: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px!important;font-weight: 700!important;\tletter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{\tposition: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0!important;\toutline: 0!important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;\tfont-size: 16px;\tmargin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{font-size: 15px;padding: 15px 0 15px 30px;font-family: inherit;line-height: 1.7;white-space: pre-line}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;\tborder-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section \u003E br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{\tpadding: 10px;display: inline-block;\twhite-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center \/ 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{\tall: unset;width: 65px;height: 65px;\tflex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='1'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum='1'] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum='1'] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum='1'] .ccm-btns-wrapper{text-align:center;}[data-ccmcardnum='1'] #ccm-printbutton{border-radius:25px;width:120px;height:40px;font-weight:700;text-transform:uppercase;background:#6672E5;}[data-ccmcardnum='1'] .ccm-print-options{right:calc(50% - 53px);}[data-ccmcardnum='1'] .ccm-name{text-align:center!important;margin:40px 0 20px!important;text-transform:capitalize;}[data-ccmcardnum='1'] .ccm-info{display:-webkit-box;display:-ms-flexbox;display:flex;-webkit-box-pack:justify;-ms-flex-pack:justify;justify-content:center;}[data-ccmcardnum='1'] .ccm-time{border-right:0;border-left:0;margin:0 -20px;border-top:1px dashed #000;border-bottom:1px dashed #000;}[data-ccmcardnum='1'] .ccm-summary{margin-bottom:25px;}[data-ccmcardnum='1'] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px;}\u003C\/style\u003E\u003Cscript class=\"ccm-card-script\"\u003Evar ccmPrintWin = null; function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open(\"\", \"printwin\"); } else { ccmPrintWin.close(); ccmPrintWin = window.open(\"\", \"printwin\"); } var d = ccmPrintWin.document; d.querySelector(\"body\").innerHTML = btn.closest(\".ccm-card\").outerHTML; if (id == \"ccm-printWithoutImage\") { d.querySelector(\".ccm-image\").remove(); } var n = d.createElement(\"style\"); n.innerHTML = document.querySelector(\".ccm-card-styles\").innerHTML + \"body{font-family:sans-serif}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients,.clickToBuy{display:none!important}.ccm-wrapper{box-shadow:none!important}\"; d.querySelector(\"head\").appendChild(n);ccmPrintWin.print();}if(id === \"ccm-printbutton\"){var po = btn.closest(\".ccm-wrapper\").querySelector(\".ccm-print-options\"); po ? po.classList.toggle(\"ccm-show\"):ccmprNow();}else{ccmprNow();}}window.addEventListener(\"DOMContentLoaded\", function () { if (!document.querySelector(\".ccm-card-e-script\")) { var s = document.createElement(\"script\"); s.className = \"ccm-card-e-script\"; s.src = \"https:\/\/koboki.github.io\/recipes-generator\/js-code.js?v=\" + (new Date()).getTime(); document.querySelector(\"head\").appendChild(s); } });\u003C\/script\u003E\u003Cscript class=\"ccm-card-e-script\" src=\"https:\/\/koboki.github.io\/recipes-generator\/js-code.js?v=1618781954908\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E \n\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-XVvikIE42Lk\/YHynJfXCF_I\/AAAAAAADNSc\/-Q9QQKNZRycJnTOzzttN6WUgAsoUWT9xwCLcBGAsYHQ\/s2048\/End%2Bcustard.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Classic Vanilla Pudding\" border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" height=\"426\" src=\"https:\/\/1.bp.blogspot.com\/-XVvikIE42Lk\/YHynJfXCF_I\/AAAAAAADNSc\/-Q9QQKNZRycJnTOzzttN6WUgAsoUWT9xwCLcBGAsYHQ\/w640-h426\/End%2Bcustard.jpg\" title=\"Classic Vanilla Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EDid you enjoy pudding when you were a child?\u0026nbsp; Was your mom a box mom or a from scratch mom?\u0026nbsp; What kind was your favourite? Do you favor stir ins?\u0026nbsp; What's your favorite take on that?\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI know . . .\u0026nbsp; so many questions. Enquiring mind (s) want to know!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI am not sure if I will be posting a recipe tomorrow. I am having my first vaccine for Covid this morning, early and I am not sure how I will be feeling afterwards. I am hoping okay!\u0026nbsp; Wish me luck! (I am having the Moderna.)\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white; color: #161616; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003EFollow my blog with Bloglovin\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4079571107290581726\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/04\/classic-vanilla-pudding.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4079571107290581726"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4079571107290581726"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/04\/classic-vanilla-pudding.html","title":"Classic Vanilla Pudding"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-yDf1uHB1je8\/YHye6y0lerI\/AAAAAAADNRg\/3Y_0ClCNejQU2QvdU28mZOsam17_XwUngCLcBGAsYHQ\/s72-w640-h628-c\/cover%2BVanilla%2BCustard.jpg","height":"72","width":"72"},"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4465558254906114116"},"published":{"$t":"2021-02-19T08:00:00.253+00:00"},"updated":{"$t":"2021-06-14T03:05:13.989+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"meat and potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"The Classics"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"A Traditional Boiled Dinner"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-gfLUPqdrq2M\/YC59vUwXR2I\/AAAAAAADKGs\/7Lku0qDDXNMuAIaRTkNFEB6B12szzUy_gCLcBGAsYHQ\/s2048\/DSCN1646.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Traditional Boiled Dinner\" border=\"0\" data-original-height=\"1988\" data-original-width=\"2048\" height=\"622\" src=\"https:\/\/1.bp.blogspot.com\/-gfLUPqdrq2M\/YC59vUwXR2I\/AAAAAAADKGs\/7Lku0qDDXNMuAIaRTkNFEB6B12szzUy_gCLcBGAsYHQ\/w640-h622\/DSCN1646.JPG\" title=\"A Traditional Boiled Dinner\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThere is nothing more comforting on a cold winter's day than a traditional boiled dinner! This is something which has been very much a Maritime, Eastern Canada and New England tradition for many years.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt may seem a bit old fashioned, but there is a great comfort to be had in the simple cooking of thse very humble ingredients.\u0026nbsp; This is\u0026nbsp; full\u0026nbsp; meal in a pot that has been pleasing families for many years.\u003C\/div\u003E\u003Cspan\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003C\/span\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI strongly suspect it hails back to the Irish roots of many maritimers, as there is not a lot of difference between this and a good old fashioned Iish Corned Beef dinner!\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-tDKLmIWLBDs\/YC59vPvvLMI\/AAAAAAADKGo\/ocH1Lt0Nj_cQ_3vXQQZRt1mPH34IAwjRgCLcBGAsYHQ\/s2048\/DSCN1647.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Traditional Boiled Dinner\" border=\"0\" data-original-height=\"2048\" data-original-width=\"2040\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-tDKLmIWLBDs\/YC59vPvvLMI\/AAAAAAADKGo\/ocH1Lt0Nj_cQ_3vXQQZRt1mPH34IAwjRgCLcBGAsYHQ\/w638-h640\/DSCN1647.JPG\" title=\"A Traditional Boiled Dinner\" width=\"638\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EToday I have downsized my regular recipe which serves 6 to 8 people to half the size. Catering to the smaller family. If you would like the full sized recipe, do\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2018\/09\/boiled-dinner.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003E feel free to check it out here\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI may have cut back the quantities, but I can assure you that none of the full and hearty flavours of this deliciously simple supper have been left out at all. It includes all the pleasure and enjoyment of the fuller sized version!\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-cyQlheqm4Do\/YC59vSot3eI\/AAAAAAADKGw\/1zXxKeD93Qsbj4_k6gdq0mfZwPGoq4XKwCLcBGAsYHQ\/s2048\/DSCN1648.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Traditional Boiled Dinner\" border=\"0\" data-original-height=\"1935\" data-original-width=\"2048\" height=\"604\" src=\"https:\/\/1.bp.blogspot.com\/-cyQlheqm4Do\/YC59vSot3eI\/AAAAAAADKGw\/1zXxKeD93Qsbj4_k6gdq0mfZwPGoq4XKwCLcBGAsYHQ\/w640-h604\/DSCN1648.JPG\" title=\"A Traditional Boiled Dinner\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis was a very popular meal with our Maritime ancestors. For several reasons.\u0026nbsp; One is that back in those days the best way to preserve meat (before the advent of refrigeration) was to salt and dry it.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe long slow cooking meant that you could revive the flavour of the dried and salted meat as well as get rid of some of that saltiness. This was quite simply, a most delicious way of presenting it.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-fXBrN65BksY\/YC59vpDjBII\/AAAAAAADKG0\/QA4xgBwq-FQHSq1XaUPKwyQAxMYegutuwCLcBGAsYHQ\/s2048\/DSCN1649.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Traditional Boiled Dinner\" border=\"0\" data-original-height=\"1817\" data-original-width=\"2048\" height=\"568\" src=\"https:\/\/1.bp.blogspot.com\/-fXBrN65BksY\/YC59vpDjBII\/AAAAAAADKG0\/QA4xgBwq-FQHSq1XaUPKwyQAxMYegutuwCLcBGAsYHQ\/w640-h568\/DSCN1649.JPG\" title=\"A Traditional Boiled Dinner\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAnother reason was that it helped to present tired old winter vegetables in a fabulously tasty way.\u0026nbsp; Without freezing and refrigeration, most of the vegetables available in the winter would be root vegetables and the like.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EVegetables that would keep well over the long winter months. Vegetables such as cabbage, carrots, potatoes and swede\/rutabaga. As you can imagine a steady diet of these could become quite tiresome.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis was a way of presenting them in a most delicious manner that most people would heartily approve of! Simple ingredients done incredibly well!\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-yDWAP44BjGY\/YC59wSIemII\/AAAAAAADKG4\/HbU0eYUhzrwJL5kU0OWQvnaCbJ9YTWdNQCLcBGAsYHQ\/s2048\/DSCN1650.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Traditional Boiled Dinner\" border=\"0\" data-original-height=\"1943\" data-original-width=\"2048\" height=\"608\" src=\"https:\/\/1.bp.blogspot.com\/-yDWAP44BjGY\/YC59wSIemII\/AAAAAAADKG4\/HbU0eYUhzrwJL5kU0OWQvnaCbJ9YTWdNQCLcBGAsYHQ\/w640-h608\/DSCN1650.JPG\" title=\"A Traditional Boiled Dinner\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can cook corned beef, salt beef, gammon (or ham), or even sweet pickled pork (a very maritime ingredient) in this manner. I have a wonderful fondness for sweet pickled pork, especially when cooked with sauerkraut.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt is such a delicious combination when served with boiled potatoes. But I digress. This is about a boiled dinner, not sweet pickled pork and kraut.\u0026nbsp; (Its the foodie in me!!)\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cimg alt=\"A Traditional Boiled Dinner\" border=\"0\" data-original-height=\"1871\" data-original-width=\"2048\" height=\"584\" src=\"https:\/\/1.bp.blogspot.com\/-aCWKyCG0pyU\/YC59wxIYcbI\/AAAAAAADKG8\/yaRfPHCn6fQSAANFAHi5lJUJaXpwJ8Z_gCLcBGAsYHQ\/w640-h584\/DSCN1651.JPG\" title=\"A Traditional Boiled Dinner\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf your piece of meat is very salty you may soak it for several hours\/ to overnight in cold water, discarding the water and replacing it with fresh water every hour or so.\u0026nbsp; Sometimes these meats can be incredibly salty and this helps to solve that problem.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe meat doesn't need browning or anything. You simply pop it into a pot, cover with cold water, some aomatics and seasonings, and bring to the boil before reducing it to a simmer. It needs to simmer for several hours.\u0026nbsp; You will see that a scum will rise to the top occasionally.\u0026nbsp; Simply skim this off and discard.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-p7JS-nlbscc\/YC59xBok1oI\/AAAAAAADKHA\/xW_yCAY9jJcZqadREk2BwREYeJgY7KVuACLcBGAsYHQ\/s2048\/DSCN1652.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Traditional Boiled Dinner\" border=\"0\" data-original-height=\"2048\" data-original-width=\"2024\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-p7JS-nlbscc\/YC59xBok1oI\/AAAAAAADKHA\/xW_yCAY9jJcZqadREk2BwREYeJgY7KVuACLcBGAsYHQ\/w632-h640\/DSCN1652.JPG\" title=\"A Traditional Boiled Dinner\" width=\"632\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOnce your meat is tender (a fork should easily poke into it) you can remove it to a platter (covered) or a low oven to keep it warm while you cook the vegetables.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe timings on these vegetables is perfect. In the past some have just thrown everything in all at once and whilst that still tastes good, these are vegetables that cook in a variety of times, so you will want to stagger their addition to the cooking liquor\/water.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-RTvXDbwSoX4\/YC59xt0OAXI\/AAAAAAADKHE\/L1JsXrfYz9EwX5sgtiSHLkfZyPa67bstgCLcBGAsYHQ\/s2048\/DSCN1653.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Traditional Boiled Dinner\" border=\"0\" data-original-height=\"1208\" data-original-width=\"2048\" height=\"378\" src=\"https:\/\/1.bp.blogspot.com\/-RTvXDbwSoX4\/YC59xt0OAXI\/AAAAAAADKHE\/L1JsXrfYz9EwX5sgtiSHLkfZyPa67bstgCLcBGAsYHQ\/w640-h378\/DSCN1653.JPG\" title=\"A Traditional Boiled Dinner\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe long slow simmer of the meat, lends such a tender quality to the \nmeat and flavours the liquor, which then imparts flavour into the \nvegetables when you cook them in it.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI like to begin with thick wedges of cabbage. I don't remove the core as it helps to hold the cabbage together during the cooking. I also favour the bullet hard white\/green cabbages as they are better suited to the longer cook time.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-yYXLHNk918Y\/YC59yEpWTUI\/AAAAAAADKHI\/uuf6ThroZKMVp8qi0LW-HYGVUnqg24j-wCLcBGAsYHQ\/s2048\/DSCN1654.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Traditional Boiled Dinner\" border=\"0\" data-original-height=\"1959\" data-original-width=\"2048\" height=\"612\" src=\"https:\/\/1.bp.blogspot.com\/-yYXLHNk918Y\/YC59yEpWTUI\/AAAAAAADKHI\/uuf6ThroZKMVp8qi0LW-HYGVUnqg24j-wCLcBGAsYHQ\/w640-h612\/DSCN1654.JPG\" title=\"A Traditional Boiled Dinner\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis cooks for about 10 minutes before adding the remaining vegetables. I always cut them in thick slices as well, and leave the carrots pretty much whole, or at least only cut in half lengthwise.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI have never added anything else, but you could, if you have a root vegetable that you think would go nicely. Celery Root comes to mind here. It would be lovely in this.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-tjGPVkqd6kA\/YC59yqOuJ7I\/AAAAAAADKHM\/AF4j7CEZ1Tk2WQJH1TAvwS4QV5_2PmwzQCLcBGAsYHQ\/s2048\/DSCN1655.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Traditional Boiled Dinner\" border=\"0\" data-original-height=\"1958\" data-original-width=\"2048\" height=\"612\" src=\"https:\/\/1.bp.blogspot.com\/-tjGPVkqd6kA\/YC59yqOuJ7I\/AAAAAAADKHM\/AF4j7CEZ1Tk2WQJH1TAvwS4QV5_2PmwzQCLcBGAsYHQ\/w640-h612\/DSCN1655.JPG\" title=\"A Traditional Boiled Dinner\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe potatoes I simply pare and cut in half lengthwise if very large. If they are smaller you can just leave them whole.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou also want to use a potato that will no all apart when it cooks. You want one that will keep its shape.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-DcO1nIIWcPs\/YC59zek-VZI\/AAAAAAADKHQ\/VQHsvADEcp8a4bWaxPjPij0m1O_ZqcKAgCLcBGAsYHQ\/s2048\/DSCN1656.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Traditional Boiled Dinner\" border=\"0\" data-original-height=\"1297\" data-original-width=\"2048\" height=\"406\" src=\"https:\/\/1.bp.blogspot.com\/-DcO1nIIWcPs\/YC59zek-VZI\/AAAAAAADKHQ\/VQHsvADEcp8a4bWaxPjPij0m1O_ZqcKAgCLcBGAsYHQ\/w640-h406\/DSCN1656.JPG\" title=\"A Traditional Boiled Dinner\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOne other element of this deliciously simple dinner is the sauce. You could of course use a mustard sauce or no sauce at all, but this parsley sauce is excellent with it.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt literally goes with everything.\u0026nbsp; Literally. It is simple and rich and delicious.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-q-EEF_SyGh8\/YC59znaSZMI\/AAAAAAADKHU\/weENK8RDWRAh9JCZxx85YQHcqGcIyLwBgCLcBGAsYHQ\/s2048\/DSCN1658.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Traditional Boiled Dinner\" border=\"0\" data-original-height=\"2001\" data-original-width=\"2048\" height=\"626\" src=\"https:\/\/1.bp.blogspot.com\/-q-EEF_SyGh8\/YC59znaSZMI\/AAAAAAADKHU\/weENK8RDWRAh9JCZxx85YQHcqGcIyLwBgCLcBGAsYHQ\/w640-h626\/DSCN1658.JPG\" title=\"A Traditional Boiled Dinner\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt is just a basic cream\/bechamel sauce.\u0026nbsp; Flour, butter, milk, some seasonings and chopped fresh parsley.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EFor a mustard sauce leave out the parsley and add some plain or even grainy Dijon mustard.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-faF99A9Il7o\/YC590Fv60SI\/AAAAAAADKHY\/3ksLJ2XcJswMqTyQhynNz6wZItB8KMQiwCLcBGAsYHQ\/s2048\/DSCN1660.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Traditional Boiled Dinner\" border=\"0\" data-original-height=\"1510\" data-original-width=\"2048\" height=\"472\" src=\"https:\/\/1.bp.blogspot.com\/-faF99A9Il7o\/YC590Fv60SI\/AAAAAAADKHY\/3ksLJ2XcJswMqTyQhynNz6wZItB8KMQiwCLcBGAsYHQ\/w640-h472\/DSCN1660.JPG\" title=\"A Traditional Boiled Dinner\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EUltimately there is no finer dinner than this.\u0026nbsp; Perfectly cooked meat, tender and juicyand cut into thick slices.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EDelicious, perfectly cooked vegetables placed just so on the plate along side of the meat,\u0026nbsp; with that delicious parsley sauce spooned over everything.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-KfLllmNJVd0\/YC591CgQIlI\/AAAAAAADKHg\/5WqvwXqwkLU5TtoccJmqt8HSlYmhi6WfgCLcBGAsYHQ\/s2048\/DSCN1662.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Traditional Boiled Dinner\" border=\"0\" data-original-height=\"1377\" data-original-width=\"2048\" height=\"430\" src=\"https:\/\/1.bp.blogspot.com\/-KfLllmNJVd0\/YC591CgQIlI\/AAAAAAADKHg\/5WqvwXqwkLU5TtoccJmqt8HSlYmhi6WfgCLcBGAsYHQ\/w640-h430\/DSCN1662.JPG\" title=\"A Traditional Boiled Dinner\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;I cannot think of anything else you might need, except for maybe some bread and butter and a few pickled beets.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis is a one pot, perfectly delicious, comfort supper that is a real family pleaser.\u0026nbsp; And the leftovers the next day, fried up into a delicious hash are even better. I guarantee!\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E \n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/i.imgur.com\/fXyxcOe.jpg\",\"name\":\"A Classic Boiled Dinner\",\"prepTime\":\"PT30M\",\"cookTime\":\"PT3H\",\"totalTime\":\"PT3H30M\",\"description\":\"A scaled down version of my full sized recipe, this never fails to please. Its delicious!\",\"yield\":\"3 to 4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"  2 pounds corned beef, gammon or salt beef\",\"  1leeks, trimmed and cleaned\",\"1 small carrot\",\"  1 rib celery\",\"half a cinnamon stick\",\"  4 peppercorns\",\"  3 stalks parsley\",\"a bay leaf\",\"cold water to cover\",\"(If doing gammon, you can do half water and half apple juice)\",\"1 very small rutabaga\/swede peeled and cut into thick slices\",\"1\/2 head of white cabbage, trimmed and cut into quarters\",\"3 to 4 carrots peeled\",\"3 to 4 medium sized potatoes, peeled and halved\",\"1 TBS butter\",\"1 TBS flour\",\"1 cup (240ml) milk\",\"pinch dry mustard\",\"a grating of nutmeg\",\"salt and white pepper to taste\",\"a handful of fresh parsley, washed and chopped\"],\"recipeInstructions\":[\"Place the meat, leeks, carrot, celery, cinnamon stick, peppercorns,\",\"parsley stalks and bay leaf into a large saucepan. Cover with the cold\",\"water. Bring to the boil. Scoop off any scum which has risen to the\",\"top, then reduce to a simmer and partially cover.\",\"Simmer slowly for 2 to 3  hours until the meat is very tender. A fork should go through it easily. Remove the meat and set aside. Cover to keep warm.\",\"Remove and discard the carrot, leek and celery. Bring the liquid back to the boil, add the cabbage and cook for about 10 minutes, then add the potatoes and swede, cook for about 10 minutes longer, add the carrots and cook for a further 5 to 10 minutes at which time all of the\",\"vegetables should be tender.\",\"While your vegetables are cooking make your parsley sauce. Melt the butter in a saucepan. Whisk in the flour and dry mustard. Cook for about 2 minutes, then whisk in the milk slowly. Cook, stirring, until the mixture comes to the boil, then reduce to a slow simmer and cook for about 10 minutes. Season to taste with a grating of nutmeg, salt and white pepper. Stir in the chopped parsley and serve.\",\"To serve slice the meat across the grain into thick slices, and place on\",\"dinner plates along with some of the vegetables. Pass the parsley sauce at the table.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"327\" data-ccmcardnum=\"1\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"A Classic Boiled Dinner\" draggable=\"false\" src=\"https:\/\/i.imgur.com\/fXyxcOe.jpg\" title=\"A Classic Boiled Dinner\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EA Classic Boiled Dinner\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan\u003E3 to 4\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\"\u003E\u003Cspan class=\"ccm-time-child\"\u003Eprep time: 30 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Ecook time: 3 Hour\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Etotal time: 3 H \u0026amp; 30 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EA scaled down version of my full sized recipe, this never fails to please. Its delicious!\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u0026nbsp; 2 pounds corned beef, gammon or salt beef\u003C\/li\u003E\u003Cli\u003E\u0026nbsp; 1leeks, trimmed and cleaned\u003C\/li\u003E\u003Cli\u003E1 small carrot\u003C\/li\u003E\u003Cli\u003E\u0026nbsp; 1 rib celery\u003C\/li\u003E\u003Cli\u003Ehalf a cinnamon stick\u003C\/li\u003E\u003Cli\u003E\u0026nbsp; 4 peppercorns\u003C\/li\u003E\u003Cli\u003E\u0026nbsp; 3 stalks parsley\u003C\/li\u003E\u003Cli\u003Ea bay leaf\u003C\/li\u003E\u003Cli\u003Ecold water to cover\u003C\/li\u003E\u003Cli\u003E(If doing gammon, you can do half water and half apple juice)\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the vegetables:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1 very small rutabaga\/swede peeled and cut into thick slices\u003C\/li\u003E\u003Cli\u003E1\/2 head of white cabbage, trimmed and cut into quarters\u003C\/li\u003E\u003Cli\u003E3 to 4 carrots peeled\u003C\/li\u003E\u003Cli\u003E3 to 4 medium sized potatoes, peeled and halved\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the Parsley Sauce:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1 TBS butter\u003C\/li\u003E\u003Cli\u003E1 TBS flour\u003C\/li\u003E\u003Cli\u003E1 cup (240ml) milk\u003C\/li\u003E\u003Cli\u003Epinch dry mustard\u003C\/li\u003E\u003Cli\u003Ea grating of nutmeg\u003C\/li\u003E\u003Cli\u003Esalt and white pepper to taste\u003C\/li\u003E\u003Cli\u003Ea handful of fresh parsley, washed and chopped\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPlace the meat, leeks, carrot, celery, cinnamon stick, peppercorns,\u003C\/li\u003E\u003Cli\u003Eparsley stalks and bay leaf into a large saucepan. Cover with the cold\u003C\/li\u003E\u003Cli\u003Ewater. Bring to the boil. Scoop off any scum which has risen to the\u003C\/li\u003E\u003Cli\u003Etop, then reduce to a simmer and partially cover.\u003C\/li\u003E\u003Cli\u003ESimmer slowly for 2 to 3\u0026nbsp; hours until the meat is very tender. A fork should go through it easily. Remove the meat and set aside. Cover to keep warm.\u003C\/li\u003E\u003Cli\u003ERemove and discard the carrot, leek and celery. Bring the liquid back to the boil, add the cabbage and cook for about 10 minutes, then add the potatoes and swede, cook for about 10 minutes longer, add the carrots and cook for a further 5 to 10 minutes at which time all of the\u003C\/li\u003E\u003Cli\u003Evegetables should be tender.\u003C\/li\u003E\u003Cli\u003EWhile your vegetables are cooking make your parsley sauce. Melt the butter in a saucepan. Whisk in the flour and dry mustard. Cook for about 2 minutes, then whisk in the milk slowly. Cook, stirring, until the mixture comes to the boil, then reduce to a slow simmer and cook for about 10 minutes. Season to taste with a grating of nutmeg, salt and white pepper. Stir in the chopped parsley and serve.\u003C\/li\u003E\u003Cli\u003ETo serve slice the meat across the grain into thick slices, and place on\u003C\/li\u003E\u003Cli\u003Edinner plates along with some of the vegetables. Pass the parsley sauce at the table.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch3 class=\"ccm-head\"\u003Enotes:\u003C\/h3\u003E\u003Cdiv class=\"ccm-notes\" style=\"white-space: pre-line;\"\u003E\u003Cp\u003E\u003Cb\u003ENote\u003C\/b\u003E - If the cooking liquor is not too salty you can strain it and serve it with the meat and vegetables in shallow bowls.\u003C\/p\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\" style=\"display: none;\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{\tcolor: #4193f0;}.ccm-wrapper{\tcolor:#000;max-width: 620px;\tposition: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px!important;font-weight: 700!important;\tletter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{\tposition: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0!important;\toutline: 0!important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;\tfont-size: 16px;\tmargin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{font-size: 15px;padding: 15px 0 15px 30px;font-family: inherit;line-height: 1.7;white-space: pre-line}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;\tborder-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section \u003E br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{\tpadding: 10px;display: inline-block;\twhite-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center \/ 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{\tall: unset;width: 65px;height: 65px;\tflex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='1'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum='1'] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum='1'] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum='1'] .ccm-btns-wrapper{text-align:center;}[data-ccmcardnum='1'] #ccm-printbutton{border-radius:25px;width:120px;height:40px;font-weight:700;text-transform:uppercase;background:#6672E5;}[data-ccmcardnum='1'] .ccm-print-options{right:calc(50% - 53px);}[data-ccmcardnum='1'] .ccm-name{text-align:center!important;margin:40px 0 20px!important;text-transform:capitalize;}[data-ccmcardnum='1'] .ccm-info{display:-webkit-box;display:-ms-flexbox;display:flex;-webkit-box-pack:justify;-ms-flex-pack:justify;justify-content:center;}[data-ccmcardnum='1'] .ccm-time{border-right:0;border-left:0;margin:0 -20px;border-top:1px dashed #000;border-bottom:1px dashed #000;}[data-ccmcardnum='1'] .ccm-summary{margin-bottom:25px;}[data-ccmcardnum='1'] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px;}\u003C\/style\u003E\u003Cscript class=\"ccm-card-script\"\u003Evar ccmPrintWin = null; function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open(\"\", \"printwin\"); } else { ccmPrintWin.close(); ccmPrintWin = window.open(\"\", \"printwin\"); } var d = ccmPrintWin.document; d.querySelector(\"body\").innerHTML = btn.closest(\".ccm-card\").outerHTML; if (id == \"ccm-printWithoutImage\") { d.querySelector(\".ccm-image\").remove(); } var n = d.createElement(\"style\"); n.innerHTML = document.querySelector(\".ccm-card-styles\").innerHTML + \"body{font-family:sans-serif}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients,.clickToBuy{display:none!important}.ccm-wrapper{box-shadow:none!important}\"; d.querySelector(\"head\").appendChild(n);ccmPrintWin.print();}if(id === \"ccm-printbutton\"){var po = btn.closest(\".ccm-wrapper\").querySelector(\".ccm-print-options\"); po ? po.classList.toggle(\"ccm-show\"):ccmprNow();}else{ccmprNow();}}window.addEventListener(\"DOMContentLoaded\", function () { if (!document.querySelector(\".ccm-card-e-script\")) { var s = document.createElement(\"script\"); s.className = \"ccm-card-e-script\"; s.src = \"https:\/\/koboki.github.io\/recipes-generator\/js-code.js?v=\" + (new Date()).getTime(); document.querySelector(\"head\").appendChild(s); } });\u003C\/script\u003E\u003Cscript class=\"ccm-card-e-script\" src=\"https:\/\/koboki.github.io\/recipes-generator\/js-code.js?v=1613920988198\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E \n\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ks1roHdOlGc\/YDJ7CtxfGvI\/AAAAAAADKQ0\/16IiDAGG51UYaPfdtCDqLrAo9zngqYw6gCLcBGAsYHQ\/s400\/DSCN1646.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"A Traditional Boiled Dinner\" border=\"0\" data-original-height=\"388\" data-original-width=\"400\" height=\"620\" src=\"https:\/\/1.bp.blogspot.com\/-ks1roHdOlGc\/YDJ7CtxfGvI\/AAAAAAADKQ0\/16IiDAGG51UYaPfdtCDqLrAo9zngqYw6gCLcBGAsYHQ\/w640-h620\/DSCN1646.JPG\" title=\"A Traditional Boiled Dinner\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E \n\nThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"background-color: white; color: #ef9d87; font-size: 18px; text-decoration-line: underline;\"\u003EFollow my blog with Bloglovin\u003C\/span\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4465558254906114116\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/02\/a-traditional-boiled-dinner.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4465558254906114116"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4465558254906114116"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/02\/a-traditional-boiled-dinner.html","title":"A Traditional Boiled Dinner"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-gfLUPqdrq2M\/YC59vUwXR2I\/AAAAAAADKGs\/7Lku0qDDXNMuAIaRTkNFEB6B12szzUy_gCLcBGAsYHQ\/s72-w640-h622-c\/DSCN1646.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8900127781862764259"},"published":{"$t":"2021-02-12T08:00:00.087+00:00"},"updated":{"$t":"2023-05-26T11:23:01.643+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fish"},{"scheme":"http://www.blogger.com/atom/ns#","term":"The Classics"}],"title":{"type":"text","$t":"Classic Tuna Casserole"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ifo-dn50ZEI\/YCVAjC32J3I\/AAAAAAADJw8\/WT2o8e4I32EniZtJ5wsKiCe4qTqUDI-cQCLcBGAsYHQ\/s2048\/Cover%2Btuna%2Bcasseroe.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Tuna Casserole\" border=\"0\" data-original-height=\"1820\" data-original-width=\"2048\" height=\"568\" src=\"https:\/\/1.bp.blogspot.com\/-ifo-dn50ZEI\/YCVAjC32J3I\/AAAAAAADJw8\/WT2o8e4I32EniZtJ5wsKiCe4qTqUDI-cQCLcBGAsYHQ\/w640-h568\/Cover%2Btuna%2Bcasseroe.JPG\" title=\"Classic Tuna Casserole\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe recipe I am sharing with you today is for an old fashioned classic tuna casserole with chips. Every once in a while I feel very nostalgic and I crave something from my childhood.\u0026nbsp; Classic Tuna Casserole is just such a dish.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis easy tuna casserole is probably something most of us grew up on. You can try to fancy these things up as much as you want, but the heart still wants what it wants. You just cannot beat the classics.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Zc4v5GPVz3c\/YCVAr-WDN0I\/AAAAAAADJxA\/U320a-QDCIkgHoIpDyvFJOaClCYKy6P1ACLcBGAsYHQ\/s2048\/DSCN9689.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Tuna Casserole\" border=\"0\" data-original-height=\"1834\" data-original-width=\"2048\" height=\"574\" src=\"https:\/\/1.bp.blogspot.com\/-Zc4v5GPVz3c\/YCVAr-WDN0I\/AAAAAAADJxA\/U320a-QDCIkgHoIpDyvFJOaClCYKy6P1ACLcBGAsYHQ\/w640-h574\/DSCN9689.JPG\" title=\"Classic Tuna Casserole\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThere is nothing fancy about this.\u0026nbsp; Absolutely nothing.\u0026nbsp; And yet, it is one of the most popular comfort food dishes out there.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhen I was growing up Fridays\u0026nbsp; usually meant fish.\u0026nbsp; We were not catholic, but I suppose it was somewhat of a tradition.\u0026nbsp; In many places fish is still the protein of choice to be eaten on a Friday and what tastier way to get it than with this traditional recipe!\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-a8DNo7Gt_Bg\/YCVAr4rP1tI\/AAAAAAADJxI\/G7K7qN9HBuIkDgclIWTVinEnxh9iOKz0ACLcBGAsYHQ\/s2048\/DSCN9690.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Tuna Casserole\" border=\"0\" data-original-height=\"2001\" data-original-width=\"2048\" height=\"626\" src=\"https:\/\/1.bp.blogspot.com\/-a8DNo7Gt_Bg\/YCVAr4rP1tI\/AAAAAAADJxI\/G7K7qN9HBuIkDgclIWTVinEnxh9iOKz0ACLcBGAsYHQ\/w640-h626\/DSCN9690.JPG\" title=\"Classic Tuna Casserole\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf you are a purist and don't like recipes which use cream of whatever \nsoup, look away now. As for myself, I feel they have their time \u0026amp; \nplace, and this classic tuna bake is just such a time \u0026amp; place!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp; This casserole was never fancy eating. My mother wasn't a fancy cook.\u0026nbsp; Her food was \nsimple and it was delicious.\u0026nbsp; End of. \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-pw_I8-_AR-4\/YCVAryAVVUI\/AAAAAAADJxE\/8RJzOaQ8eGIVztXYPbvUI6MDDn0J82yvQCLcBGAsYHQ\/s2048\/DSCN9691.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Tuna Casserole\" border=\"0\" data-original-height=\"1825\" data-original-width=\"2048\" height=\"570\" src=\"https:\/\/1.bp.blogspot.com\/-pw_I8-_AR-4\/YCVAryAVVUI\/AAAAAAADJxE\/8RJzOaQ8eGIVztXYPbvUI6MDDn0J82yvQCLcBGAsYHQ\/w640-h570\/DSCN9691.JPG\" title=\"Classic Tuna Casserole\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMy mother always topped her \ncasseroles with something crunchy. It could have been buttered cracker crumbs, or bread \ncrumbs or potato chips.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIn our family we loved potato chips, or potato crisps as they are called in the UK. You don't even need and shouldn't get fancy with those. Plain salted suits perfectly.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-DEkqd7nE1xM\/YCVAsVg5N1I\/AAAAAAADJxM\/8NdxR6pVXh4Nn0wzBh64TKo47uA4XL4JgCLcBGAsYHQ\/s2048\/DSCN9692.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Tuna Casserole\" border=\"0\" data-original-height=\"1411\" data-original-width=\"2048\" height=\"440\" src=\"https:\/\/1.bp.blogspot.com\/-DEkqd7nE1xM\/YCVAsVg5N1I\/AAAAAAADJxM\/8NdxR6pVXh4Nn0wzBh64TKo47uA4XL4JgCLcBGAsYHQ\/w640-h440\/DSCN9692.JPG\" title=\"Classic Tuna Casserole\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIn fact, thinking about it, I cannot imagine it with any other kind.\u0026nbsp; Salt and Vinegar?\u0026nbsp; Nope!\u0026nbsp; BBQ?\u0026nbsp; Hell no!!\u0026nbsp; Sour Cream and Onion?\u0026nbsp; Maybe, just maybe.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EPlain Salted.\u0026nbsp; Yes. Yes. Yes!\u0026nbsp; Now you can get a little bit fancy here and use crinkle wavy chips, but that's as fancy as I would go. Do\u0026nbsp; not waste your Pringles. This calls for old school potato chips all the way!\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-MM1fbwb5SGQ\/YCVAsm34NQI\/AAAAAAADJxQ\/1E2tj9hy5i8R4KjqGwyoIa7A35-cckH3wCLcBGAsYHQ\/s2048\/DSCN9693.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Tuna Casserole\" border=\"0\" data-original-height=\"1780\" data-original-width=\"2048\" height=\"556\" src=\"https:\/\/1.bp.blogspot.com\/-MM1fbwb5SGQ\/YCVAsm34NQI\/AAAAAAADJxQ\/1E2tj9hy5i8R4KjqGwyoIa7A35-cckH3wCLcBGAsYHQ\/w640-h556\/DSCN9693.JPG\" title=\"Classic Tuna Casserole\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ELets talk tuna\u0026nbsp; now. I always, always buy Albacore Tuna.\u0026nbsp; Its the best with nice white flesh and a beautiful meaty texture. Its not quite as \"fish\" as the other kinds if you know what I mean.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can of course use any kind, but I only ever buy Albacore.\u0026nbsp; That is my tuna of choice.\u0026nbsp; Mosty in spring water, occasionally (like for a salad or some such) in olive oil.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-603s-oUIT68\/YCVAsxqkHKI\/AAAAAAADJxU\/Y9faNcq7oW8gcfI9UvFwDjgraWaVUyzvQCLcBGAsYHQ\/s2048\/DSCN9694.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Tuna Casserole\" border=\"0\" data-original-height=\"1808\" data-original-width=\"2048\" height=\"564\" src=\"https:\/\/1.bp.blogspot.com\/-603s-oUIT68\/YCVAsxqkHKI\/AAAAAAADJxU\/Y9faNcq7oW8gcfI9UvFwDjgraWaVUyzvQCLcBGAsYHQ\/w640-h564\/DSCN9694.JPG\" title=\"Classic Tuna Casserole\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EImported Italian Tuna is the best, but I wouldn't waste that in a casserole. I would reserve that for eating on its own or in a salad. Just saying.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOnce when I was a very young woman and grocery shopping for the family, I had an old woman stop me when I was getting ready to put some tuna in my cart. It was just plain old ordinary cheap tuna.\u0026nbsp; I had never bought any other kind. \u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-i2JIf9rd0AQ\/YCVAs0rC1DI\/AAAAAAADJxY\/nBzHfAZk_MUN2bzVDw2Y2R12O2otYUEjACLcBGAsYHQ\/s2048\/DSCN9695.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Tuna Casserole\" border=\"0\" data-original-height=\"2048\" data-original-width=\"2021\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-i2JIf9rd0AQ\/YCVAs0rC1DI\/AAAAAAADJxY\/nBzHfAZk_MUN2bzVDw2Y2R12O2otYUEjACLcBGAsYHQ\/w632-h640\/DSCN9695.JPG\" title=\"Classic Tuna Casserole\" width=\"632\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ENever ever eat anything but Albacore she told me. The rest is garbage. So . . .\u0026nbsp; I did pick up some Albacore instead of the cheap stuff and have never looked back.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EShe was right. The rest is garbage. You get what you pay for. Okay, I am a bit of a Tuna snob I suppose.\u0026nbsp; But agree with her, Albacore is the best. I also try to buy solid if I can, rather than flaked. \u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-VY1m0FwVXkk\/YCVAtFGe_iI\/AAAAAAADJxc\/_gTvqp11BJkS2xZ0TRxsZvBHOmTSN1HOQCLcBGAsYHQ\/s2048\/DSCN9697.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Tuna Casserole\" border=\"0\" data-original-height=\"1475\" data-original-width=\"2048\" height=\"460\" src=\"https:\/\/1.bp.blogspot.com\/-VY1m0FwVXkk\/YCVAtFGe_iI\/AAAAAAADJxc\/_gTvqp11BJkS2xZ0TRxsZvBHOmTSN1HOQCLcBGAsYHQ\/w640-h460\/DSCN9697.JPG\" title=\"Classic Tuna Casserole\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt does cost\u0026nbsp; more than flaked, but you are paying for less water and larger, meatier chunks in your casserole.\u0026nbsp; I like it.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe sauce for this is very old school.\u0026nbsp; Tinned cream of chicken soup.\u0026nbsp; (Tuna\u0026nbsp; isn't called chicken of the sea for nothing!)\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-oI0dg3cxHXQ\/YCVCOXvgsnI\/AAAAAAADJyE\/a93vUdHVulcaNJrvOEhCzgVwfEZedetUQCLcBGAsYHQ\/s2048\/DSCN9698.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Tuna Casserole\" border=\"0\" data-original-height=\"1864\" data-original-width=\"2048\" height=\"582\" src=\"https:\/\/1.bp.blogspot.com\/-oI0dg3cxHXQ\/YCVCOXvgsnI\/AAAAAAADJyE\/a93vUdHVulcaNJrvOEhCzgVwfEZedetUQCLcBGAsYHQ\/w640-h582\/DSCN9698.JPG\" title=\"Classic Tuna Casserole\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EUndiluted soup, some milk, cheese, seasonings, etc.\u0026nbsp; Very old school. Very delicious. Unbeatable in my opinion.\u0026nbsp; You can of course just make a simple white sauce and flavour it with the suggested seasonings.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI would do a 2 cup recipe, based on using 2 TBS butter, 2 TBS flour, 2 cups (480ml) milk, and some seasoning.\u0026nbsp; Aways use whole milk.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-d7ogdYddemA\/YCVAtYoiPdI\/AAAAAAADJxg\/ktn1aZ6WNhEKkGHNfT0vJcnyg2X1Si6YwCLcBGAsYHQ\/s2048\/DSCN9699.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Tuna Casserole\" border=\"0\" data-original-height=\"1917\" data-original-width=\"2048\" height=\"600\" src=\"https:\/\/1.bp.blogspot.com\/-d7ogdYddemA\/YCVAtYoiPdI\/AAAAAAADJxg\/ktn1aZ6WNhEKkGHNfT0vJcnyg2X1Si6YwCLcBGAsYHQ\/w640-h600\/DSCN9699.JPG\" title=\"Classic Tuna Casserole\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EJust melt the butter, whisk in the flour and cook for a minute.\u0026nbsp; Slowly whisk in the milk and seasoning and cook over moderate heat, whisking constantly, until the mixture bubbles and thickens. Easy peasy.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can use flat egg noodles in this, or elbow macaroni. Today for added interest I used bow macaroni. Farfalle. I love the way it looks in this. It makes for a very pretty presentation.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-eSXbCR0GRrs\/YCVAtUyeBNI\/AAAAAAADJxk\/uC1yMMBNgw4IP0YBP_m6emJ9H2eqvGN2ACLcBGAsYHQ\/s2048\/DSCN9700.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Tuna Casserole\" border=\"0\" data-original-height=\"1770\" data-original-width=\"2048\" height=\"554\" src=\"https:\/\/1.bp.blogspot.com\/-eSXbCR0GRrs\/YCVAtUyeBNI\/AAAAAAADJxk\/uC1yMMBNgw4IP0YBP_m6emJ9H2eqvGN2ACLcBGAsYHQ\/w640-h554\/DSCN9700.JPG\" title=\"Classic Tuna Casserole\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI always use peas.\u0026nbsp; This is a classic after all and mom didn't have any fancy vegetables. Frozen peas was as fancy as she would get. We normally had tinned peas. I hated tinned peas.\u0026nbsp; I much prefer frozen and I like the tiny peas best of all.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWith a bit of cheese and some\u0026nbsp; lemon (a true luxury in mom's day), and some dill weed in the sauce, you really can't go wrong. Mom would have used grated Velveeta. Today I use grated Cheddar and Parmesan.\u0026nbsp; Oh are we not very lucky to have a wealth of variety in the ingredients available to us these days??? We are so very blessed.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIn any case, if you are looking for real comfort on Fish Friday, you can never go wrong with this delicious Classic Tuna Casserole! A salad on the side and some bread and butter (perhaps) is all you need with this!\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E \n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/1.bp.blogspot.com\/-pw_I8-_AR-4\/YCVAryAVVUI\/AAAAAAADJxE\/8RJzOaQ8eGIVztXYPbvUI6MDDn0J82yvQCLcBGAsYHQ\/s2048\/DSCN9691.JPG\",\"name\":\"Classic Tuna Casserole\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT30M\",\"totalTime\":\"PT45M\",\"description\":\"Purists look away now. There is cream soup in this.  Never killed me as a child and is a wonderful taste of nostalgia as an adult.\",\"yield\":\"4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"1 (10.5 oz) (295g) tin of condensed cream of chicken soup, undiluted\",\"1\/3 cup (80ml) whole milk\",\"1 cup (120g) grated cheddar cheese\",\"2 TBS grated Parmesan cheese\",\"  2(5-oz) tins (1 - 220g jar) albacore tuna in spring water, drained and flaked\",\"1 cup (150g) frozen peas\",\"1\/2 tsp seasoning salt\",\"1\/4 tsp dried dillweed\",\"the juice of 1\/2 lemon\",\"2 cups (180g) of dry noodles or pasta shapes\",\"1 cup (35g) crushed plain salted potato chips\"],\"recipeInstructions\":[\"Preheat the oven to 180*C\/350*F\/ gas mark 4. Butter a shallow casserole dish and set aside.\",\"Cook the noodles al dente according to package directions. Drain well and rinse. Drain again.\",\"Mix together the soup, milk, both cheeses, the tuna, frozen peas, seasoning salt, dillweed and lemon juice. Pour into the prepared casserole dish. Top with the crushed potato chips.\",\"Bake in the preheated oven for 30 minutes, until bubbling and heated through. Serve hot.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"316\" data-ccmcardnum=\"2\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Classic Tuna Casserole\" draggable=\"false\" src=\"https:\/\/1.bp.blogspot.com\/-pw_I8-_AR-4\/YCVAryAVVUI\/AAAAAAADJxE\/8RJzOaQ8eGIVztXYPbvUI6MDDn0J82yvQCLcBGAsYHQ\/s2048\/DSCN9691.JPG\" title=\"Classic Tuna Casserole\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EClassic Tuna Casserole\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan\u003E4\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\"\u003E\u003Cspan class=\"ccm-time-child\"\u003Eprep time: 15 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Ecook time: 30 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Etotal time: 45 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EPurists look away now. There is cream soup in this.  Never killed me as a child and is a wonderful taste of nostalgia as an adult.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1 (10.5 oz) (295g) tin of condensed cream of chicken soup, undiluted\u003C\/li\u003E\u003Cli\u003E1\/3 cup (80ml) whole milk\u003C\/li\u003E\u003Cli\u003E1 cup (120g) grated cheddar cheese\u003C\/li\u003E\u003Cli\u003E2 TBS grated Parmesan cheese\u003C\/li\u003E\u003Cli\u003E\u0026nbsp; 2(5-oz) tins (1 - 220g jar) albacore tuna in spring water, drained and flaked\u003C\/li\u003E\u003Cli\u003E1 cup (150g) frozen peas\u003C\/li\u003E\u003Cli\u003E1\/2 tsp seasoning salt\u003C\/li\u003E\u003Cli\u003E1\/4 tsp dried dillweed\u003C\/li\u003E\u003Cli\u003Ethe juice of 1\/2 lemon\u003C\/li\u003E\u003Cli\u003E2 cups (180g) of dry noodles or pasta shapes\u003C\/li\u003E\u003Cli\u003E1 cup (35g) crushed plain salted potato chips\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4. Butter a shallow casserole dish and set aside.\u003C\/li\u003E\u003Cli\u003ECook the noodles al dente according to package directions. Drain well and rinse. Drain again.\u003C\/li\u003E\u003Cli\u003EMix together the soup, milk, both cheeses, the tuna, frozen peas, seasoning salt, dillweed and lemon juice. Pour into the prepared casserole dish. Top with the crushed potato chips.\u003C\/li\u003E\u003Cli\u003EBake in the preheated oven for 30 minutes, until bubbling and heated through. Serve hot.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\" style=\"display: none;\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{\tcolor: #4193f0;}.ccm-wrapper{\tcolor:#000;max-width: 620px;\tposition: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px!important;font-weight: 700!important;\tletter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{\tposition: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0!important;\toutline: 0!important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;\tfont-size: 16px;\tmargin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{font-size: 15px;padding: 15px 0 15px 30px;font-family: inherit;line-height: 1.7;white-space: pre-line}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;\tborder-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section \u003E br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{\tpadding: 10px;display: inline-block;\twhite-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center \/ 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{\tall: unset;width: 65px;height: 65px;\tflex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum='2'] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum='2'] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum='2'] .ccm-btns-wrapper{position:absolute;top:15px;right:0;}[data-ccmcardnum='2'] #ccm-printbutton{height:40px;font-weight:700;background:#6672E5;text-transform:uppercase;border-bottom-left-radius:50px;border-top-left-radius:50px;}[data-ccmcardnum='2'] .ccm-name{text-align:center!important;margin:40px 0 20px!important;text-transform:capitalize;}[data-ccmcardnum='2'] .ccm-info{display:-webkit-box;display:-ms-flexbox;display:flex;-webkit-box-pack:justify;-ms-flex-pack:justify;justify-content:center;}[data-ccmcardnum='2'] .ccm-time{border-right:0;border-left:0;margin:0 -20px;border-top:1px dashed #000;border-bottom:1px dashed #000;}[data-ccmcardnum='2'] .ccm-summary{margin-bottom:25px;}[data-ccmcardnum='2'] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px;}\u003C\/style\u003E\u003Cscript class=\"ccm-card-script\"\u003Evar ccmPrintWin = null; function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open(\"\", \"printwin\"); } else { ccmPrintWin.close(); ccmPrintWin = window.open(\"\", \"printwin\"); } var d = ccmPrintWin.document; d.querySelector(\"body\").innerHTML = btn.closest(\".ccm-card\").outerHTML; if (id == \"ccm-printWithoutImage\") { d.querySelector(\".ccm-image\").remove(); } var n = d.createElement(\"style\"); n.innerHTML = document.querySelector(\".ccm-card-styles\").innerHTML + \"body{font-family:sans-serif}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients,.clickToBuy{display:none!important}.ccm-wrapper{box-shadow:none!important}\"; d.querySelector(\"head\").appendChild(n);ccmPrintWin.print();}if(id === \"ccm-printbutton\"){var po = btn.closest(\".ccm-wrapper\").querySelector(\".ccm-print-options\"); po ? po.classList.toggle(\"ccm-show\"):ccmprNow();}else{ccmprNow();}}window.addEventListener(\"DOMContentLoaded\", function () { if (!document.querySelector(\".ccm-card-e-script\")) { var s = document.createElement(\"script\"); s.className = \"ccm-card-e-script\"; s.src = \"https:\/\/koboki.github.io\/recipes-generator\/js-code.js?v=\" + (new Date()).getTime(); document.querySelector(\"head\").appendChild(s); } });\u003C\/script\u003E\u003Cscript class=\"ccm-card-e-script\" src=\"https:\/\/koboki.github.io\/recipes-generator\/js-code.js?v=1613054669714\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E \n\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-XRBnLAHzZ98\/YCVC92puQCI\/AAAAAAADJyM\/nzs5B6xr8g8WEGIEt6JJdU8qD-nniIXRQCLcBGAsYHQ\/s2048\/end%2Btuna.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-XRBnLAHzZ98\/YCVC92puQCI\/AAAAAAADJyM\/nzs5B6xr8g8WEGIEt6JJdU8qD-nniIXRQCLcBGAsYHQ\/s2048\/end%2Btuna.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-XRBnLAHzZ98\/YCVC92puQCI\/AAAAAAADJyM\/nzs5B6xr8g8WEGIEt6JJdU8qD-nniIXRQCLcBGAsYHQ\/s2048\/end%2Btuna.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-XRBnLAHzZ98\/YCVC92puQCI\/AAAAAAADJyM\/nzs5B6xr8g8WEGIEt6JJdU8qD-nniIXRQCLcBGAsYHQ\/s2048\/end%2Btuna.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-XRBnLAHzZ98\/YCVC92puQCI\/AAAAAAADJyM\/nzs5B6xr8g8WEGIEt6JJdU8qD-nniIXRQCLcBGAsYHQ\/s2048\/end%2Btuna.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003C\/a\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-XRBnLAHzZ98\/YCVC92puQCI\/AAAAAAADJyM\/nzs5B6xr8g8WEGIEt6JJdU8qD-nniIXRQCLcBGAsYHQ\/s2048\/end%2Btuna.JPG\" style=\"display: inline !important; padding: 1em 0px;\"\u003E\u003Cimg alt=\"Classic Tuna Casserole\" border=\"0\" data-original-height=\"1187\" data-original-width=\"2048\" height=\"370\" src=\"https:\/\/1.bp.blogspot.com\/-XRBnLAHzZ98\/YCVC92puQCI\/AAAAAAADJyM\/nzs5B6xr8g8WEGIEt6JJdU8qD-nniIXRQCLcBGAsYHQ\/w640-h370\/end%2Btuna.JPG\" title=\"Classic Tuna Casserole\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E \n\nThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThanks so much for visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" style=\"-webkit-font-smoothing: antialiased; background-color: white; box-sizing: border-box; color: #ef9d87; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; outline: currentcolor none medium; transition: all 0.25s ease-in-out 0s;\" target=\"_blank\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u0026nbsp; \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8900127781862764259\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/02\/classic-tuna-casserole.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8900127781862764259"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8900127781862764259"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/02\/classic-tuna-casserole.html","title":"Classic Tuna Casserole"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-ifo-dn50ZEI\/YCVAjC32J3I\/AAAAAAADJw8\/WT2o8e4I32EniZtJ5wsKiCe4qTqUDI-cQCLcBGAsYHQ\/s72-w640-h568-c\/Cover%2Btuna%2Bcasseroe.JPG","height":"72","width":"72"},"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-748341383517656720"},"published":{"$t":"2020-11-14T10:03:00.001+00:00"},"updated":{"$t":"2022-11-06T10:18:54.515+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"The Classics"}],"title":{"type":"text","$t":"Mary Berry's Victoria Sandwich Cake"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-xMpkBtHfmaU\/X6-evaS1oTI\/AAAAAAADFsY\/zP3Flf7LAiYCn3AvYyz9MO_Xl7dorLAHgCLcBGAsYHQ\/s2048\/Cover%2Bsponge.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Victoria Sandwich Cake\" border=\"0\" data-original-height=\"1680\" data-original-width=\"2048\" height=\"524\" src=\"https:\/\/1.bp.blogspot.com\/-xMpkBtHfmaU\/X6-evaS1oTI\/AAAAAAADFsY\/zP3Flf7LAiYCn3AvYyz9MO_Xl7dorLAHgCLcBGAsYHQ\/w640-h524\/Cover%2Bsponge.JPG\" title=\"Mary Berry's Victoria Sandwich Cake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI wanted to share another one of my classic recipes this morning.\u0026nbsp; You can't get much more classic than a basic Victoria Sandwich Cake.\u0026nbsp; And, I have to say, you don't get much more classic than by using Mary Berry's Recipe.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThe original recipe is one I have adapted from her \"\u003Cb\u003E\u003Ca href=\"https:\/\/www.amazon.ca\/Mary-Berrys-Ultimate-Cake-Second-ebook\/dp\/B007KOYYSS\/ref=sr_1_1?crid=208CARYT7TAVT\u0026amp;keywords=Ultimate+Cake+Book%2C+Mary+Berry\u0026amp;qid=1667729727\u0026amp;qu=eyJxc2MiOiIwLjUwIiwicXNhIjoiMC4wMCIsInFzcCI6IjAuMDAifQ%3D%3D\u0026amp;sprefix=ultimate+cake+book%2C+mary+berry%2Caps%2C251\u0026amp;sr=8-1\" rel=\"nofollow\" target=\"_blank\"\u003EUltimate Cake Book.\u003C\/a\u003E\u003C\/b\u003E\" This was one of the very first books I bought when I moved over to the UK.\u0026nbsp; I adore the Cherry Almond Cake recipe in it.\u0026nbsp; It is quite simply fabulous!\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-odxTNnaHWWs\/X6-ewMlma_I\/AAAAAAADFsg\/jxnFBjrgqx4nyVKcn03jGD9dwnavJwP_wCLcBGAsYHQ\/s2048\/IMG_6843.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Victoria Sandwich Cake\" border=\"0\" data-original-height=\"1915\" data-original-width=\"2048\" height=\"598\" src=\"https:\/\/1.bp.blogspot.com\/-odxTNnaHWWs\/X6-ewMlma_I\/AAAAAAADFsg\/jxnFBjrgqx4nyVKcn03jGD9dwnavJwP_wCLcBGAsYHQ\/w640-h598\/IMG_6843.JPG\" title=\"Mary Berry's Victoria Sandwich Cake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThis cake is always my go-to cake when\u0026nbsp; I am craving a cake to enjoy on any occasion. Generally speaking, I will bake at least one of these every week.\u0026nbsp; (Don't judge me, I love this cake!)\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EIt is simple to throw together, moist, and delicious.\u0026nbsp; And lets face it, when it comes to cake success, you don't get much better than Mary Berry.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Rc9yZVy_GeY\/X6-ev7tRBnI\/AAAAAAADFsc\/1TACQ46KhPEXBhi5diqz-UMaaQ4GPtDmQCLcBGAsYHQ\/s2048\/IMG_6844.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Victoria Sandwich Cake\" border=\"0\" data-original-height=\"1991\" data-original-width=\"2048\" height=\"622\" src=\"https:\/\/1.bp.blogspot.com\/-Rc9yZVy_GeY\/X6-ev7tRBnI\/AAAAAAADFsc\/1TACQ46KhPEXBhi5diqz-UMaaQ4GPtDmQCLcBGAsYHQ\/w640-h622\/IMG_6844.JPG\" title=\"Mary Berry's Victoria Sandwich Cake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;It uses the all-in-one method. By that I mean all of the cake ingredients get measured into a bowl and beaten together. Its that simple! You don't get much simpler.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EWell, I suppose you could use a cake mix, but let me tell you right now.\u0026nbsp; A cake mix wouldn't even begin to touch this cake when it comes to texture and flavour.\u0026nbsp; From scratch is always infinitely better.\u0026nbsp; Trust me on this!!\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-8eUOtanM3DE\/X6-exGqLKYI\/AAAAAAADFsk\/wV0CAPSvtLAvwUtOllipv5bp-SRbAwVlQCLcBGAsYHQ\/s2048\/IMG_6845.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Victoria Sandwich Cake\" border=\"0\" data-original-height=\"2035\" data-original-width=\"2048\" height=\"636\" src=\"https:\/\/1.bp.blogspot.com\/-8eUOtanM3DE\/X6-exGqLKYI\/AAAAAAADFsk\/wV0CAPSvtLAvwUtOllipv5bp-SRbAwVlQCLcBGAsYHQ\/w640-h636\/IMG_6845.JPG\" title=\"Mary Berry's Victoria Sandwich Cake\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe most concise way of baking has always been to bake by weight.\u0026nbsp; By that I mean weighing out the ingredients.\u0026nbsp; I have included both measures of course, so don't fear.\u0026nbsp; You can also do this cake by cups, etc.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI started baking by weight when I moved over to the UK however, and I have to say it is now my preferred method of baking.\u0026nbsp; It is so much more accurate. I will never again want to be in a kitchen without a set of kitchen scales.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-A7KXlv2qTa8\/X6-ivIH_yNI\/AAAAAAADFtk\/dBoLK1IsixwGQFy2dAvp4SObA5BEEsjGQCLcBGAsYHQ\/s2048\/IMG_6846.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Victoria Sandwich Cake\" border=\"0\" data-original-height=\"2048\" data-original-width=\"1943\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-A7KXlv2qTa8\/X6-ivIH_yNI\/AAAAAAADFtk\/dBoLK1IsixwGQFy2dAvp4SObA5BEEsjGQCLcBGAsYHQ\/w608-h640\/IMG_6846.JPG\" title=\"Mary Berry's Victoria Sandwich Cake\" width=\"608\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EFor this cake everything is in equal measures.\u0026nbsp; Flour. Sugar. Butter.\u0026nbsp; Eggs. All the same weight. Knowing this means that you can bake this cake any size you require.\u0026nbsp; Just make sure everything is weighed out to the same weight.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI have given measurements for 6-inch, 7-inch and 8-inch sizes. It is a two layer cake.\u0026nbsp; Often if I am just making it to have a cake to enjoy with a cup of tea I will make the 7-inch one.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-1Cm7zHr8B6Y\/X6-ex_40MXI\/AAAAAAADFso\/Pp37SKEQYFATykQraR42JlGcrumg9VAzwCLcBGAsYHQ\/s2048\/IMG_6848.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Victoria Sandwich Cake\" border=\"0\" data-original-height=\"2034\" data-original-width=\"2048\" height=\"636\" src=\"https:\/\/1.bp.blogspot.com\/-1Cm7zHr8B6Y\/X6-ex_40MXI\/AAAAAAADFso\/Pp37SKEQYFATykQraR42JlGcrumg9VAzwCLcBGAsYHQ\/w640-h636\/IMG_6848.JPG\" title=\"Mary Berry's Victoria Sandwich Cake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EAnother thing I really love about this cake is its simplicity.\u0026nbsp; I enjoy it filled with jam, usually a red jam.\u0026nbsp; Strawberry is my favourite, but raspberry is also very, very good.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;My mother always filled our cakes with jam.\u0026nbsp; With jam in the middle a \ncake needs no other adornment. Especially if you use really good jam.\u0026nbsp; \nAnd I always do. \u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EMy father always loved cake with jam in the middle and it was something \nwe all enjoyed. My jam of choice has always been Bonne Maman. It just \nhas the nicest consistency and the right amount of fruitiness!\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/--szXxFE5Kok\/X6-eyf8EsvI\/AAAAAAADFss\/ut0Poaae63gJRdr4XcOZH8VhTYJMf8XmACLcBGAsYHQ\/s2048\/IMG_6849.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Victoria Sandwich Cake\" border=\"0\" data-original-height=\"1640\" data-original-width=\"2048\" height=\"512\" src=\"https:\/\/1.bp.blogspot.com\/--szXxFE5Kok\/X6-eyf8EsvI\/AAAAAAADFss\/ut0Poaae63gJRdr4XcOZH8VhTYJMf8XmACLcBGAsYHQ\/w640-h512\/IMG_6849.JPG\" title=\"Mary Berry's Victoria Sandwich Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThe topping is also very simple.\u0026nbsp; Dusted with caster sugar.\u0026nbsp; Caster \nsugar is a finer grain of granulated sugar.\u0026nbsp; I is used in baking because\n it melts quickly into batters, etc.\u0026nbsp; Have you ever seen a cake which \nlooks a bit speckled on top?\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003EThat happens when you use regular granulated sugar and it means that the sugar hasn't quite melted into the batter. \u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIts very easy to make your own caster sugar.\u0026nbsp; Simply pop regular granulated sugar into a good food processor and blitz it for 30 seconds or so to grind it down. Easy peasy lemon squeasy.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-tqGh-KL-hRY\/X6-ey5ir6hI\/AAAAAAADFsw\/aPNE20OHH9IL0PplARw_dEYUjEmiBWSVACLcBGAsYHQ\/s2048\/IMG_6851.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Victoria Sandwich Cake\" border=\"0\" data-original-height=\"1665\" data-original-width=\"2048\" height=\"520\" src=\"https:\/\/1.bp.blogspot.com\/-tqGh-KL-hRY\/X6-ey5ir6hI\/AAAAAAADFsw\/aPNE20OHH9IL0PplARw_dEYUjEmiBWSVACLcBGAsYHQ\/w640-h520\/IMG_6851.JPG\" title=\"Mary Berry's Victoria Sandwich Cake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EIn the summer months, or for really special occasions such as a tea party, this cake is fabulous simply filled with whipped cream and berries.\u0026nbsp; Strawberries or raspberries are both excellent choices.\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EOf course if you have chosen to fill it with whipped cream and fruit, you will need to eat it on the same day.\u0026nbsp; This goes without saying.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-1-ECU0Gz6e4\/X6-ezefBnMI\/AAAAAAADFs0\/c3we8b17l5AmowrsI9o6HOSvyv919smMgCLcBGAsYHQ\/s2048\/IMG_6852.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Victoria Sandwich Cake\" border=\"0\" data-original-height=\"1753\" data-original-width=\"2048\" height=\"548\" src=\"https:\/\/1.bp.blogspot.com\/-1-ECU0Gz6e4\/X6-ezefBnMI\/AAAAAAADFs0\/c3we8b17l5AmowrsI9o6HOSvyv919smMgCLcBGAsYHQ\/w640-h548\/IMG_6852.JPG\" title=\"Mary Berry's Victoria Sandwich Cake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EIt is also excellent with a layer of vanilla butter cream added to the filling.\u0026nbsp; Simply make your favourite buttercream recipe and spread a layer of it on the bottom layer and then top with the jam, placing the other layer on top.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI have to say this is a real favourite of mine. You can make a simple butter cream icing by beating 3 TBS of softened butter together with 1 TBS cream or milk and about 2 cups (260g) of icing sugar. Simple. You can add a few drops of vanilla if you wish.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-H6a-KW82FXA\/X6-e0n6RO0I\/AAAAAAADFs8\/FlXGjMZj0b4o0IM9jmUkTVOpsF9GdyHJwCLcBGAsYHQ\/s2048\/IMG_6855.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Victoria Sandwich Cake\" border=\"0\" data-original-height=\"1809\" data-original-width=\"2048\" height=\"566\" src=\"https:\/\/1.bp.blogspot.com\/-H6a-KW82FXA\/X6-e0n6RO0I\/AAAAAAADFs8\/FlXGjMZj0b4o0IM9jmUkTVOpsF9GdyHJwCLcBGAsYHQ\/w640-h566\/IMG_6855.JPG\" title=\"Mary Berry's Victoria Sandwich Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe texture of this cake is perfect.\u0026nbsp; It has a nice even and moist crumb as you can see.\u0026nbsp; It is not crumbly or dry in the least.\u0026nbsp; That is a perfect cake. Nobody wants a dry cake.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou could add a few drops of vanilla when you are beating it up, but really this cake is perfect when made just as is.\u0026nbsp; When you are talking perfection, you really don't need anything else!\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-9bqq3PJEcMs\/X6-e1YJJxCI\/AAAAAAADFtA\/M1jBiZX66jMlG6fWYk7KGB0B9qlfYVdUACLcBGAsYHQ\/s2048\/IMG_6856.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Victoria Sandwich Cake\" border=\"0\" data-original-height=\"1389\" data-original-width=\"2048\" height=\"434\" src=\"https:\/\/1.bp.blogspot.com\/-9bqq3PJEcMs\/X6-e1YJJxCI\/AAAAAAADFtA\/M1jBiZX66jMlG6fWYk7KGB0B9qlfYVdUACLcBGAsYHQ\/w640-h434\/IMG_6856.JPG\" title=\"Mary Berry's Victoria Sandwich Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI have to tell you also that lemon curd also makes an excellent filling for this cake. I make a really simple and delicious lemon curd from scratch. You can \u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2010\/02\/lemon-curd-and-darned-good-lemon.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003Efind that recipe here\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ELemon curd is really quite simple to make.\u0026nbsp; Once you have made your own from scratch, you will never settle for store bought again. It is that delicious! I could eat it with a spoon!\u0026nbsp; Yummy yummy!!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/--f2GNIgcdME\/X6-i2v_9aGI\/AAAAAAADFto\/gSMqmRCiCLoZ0yYbqigYtWnmo8QL2B5UQCLcBGAsYHQ\/s2048\/IMG_6857.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Victoria Sandwich Cake\" border=\"0\" data-original-height=\"1706\" data-original-width=\"2048\" height=\"534\" src=\"https:\/\/1.bp.blogspot.com\/--f2GNIgcdME\/X6-i2v_9aGI\/AAAAAAADFto\/gSMqmRCiCLoZ0yYbqigYtWnmo8QL2B5UQCLcBGAsYHQ\/w640-h534\/IMG_6857.JPG\" title=\"Mary Berry's Victoria Sandwich Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is a cake that can be as simple as you wish. It can also be as elaborate as you wish. It suits all occasions.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003EIt\n is the Birthday cake of choice in this house and so quick and easy to \nwhip up.\u0026nbsp; You can seriously have one of these on the table in less than \nan hour of time, tops . . . and that allows time for cooling. if you want my opinion (and I am assuming you do) you just cannot go wrong with one of these!!\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"name\":\"Mary Berry's Victoria Sandwich Cake\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT25M\",\"totalTime\":\"PT35M\",\"description\":\"This is a tried and true classic. The cake of choice for birthdays or just to enjoy with a hot cuppa. You can never go wrong with this. I have given amounts for three sizes of cake. This cake uses the all-in-one-method.\",\"yield\":\"Vary according to size of cake baked\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"1 cup (225 g) softened butter\",\"1 cup + 3 TBS (225 g) caster sugar\",\"4 large free range eggs\",\"  1 1\/2 cups +1 TBS (225 g) self-raising flour\",\"2 level tsp baking powder\",\"2 x 20cm (8in) greased and lined sandwich tins\",\"3\/4 cup (175g) of softened butter\",\"Very scant cup (175g) of caster sugar\",\"3 large free range eggs\",\"1 1\/4 cups (175g) of self-raising flour\",\"1½ teaspoons of baking powder.\",\"2 x 18 cm (7 in) greased and lined sandwich tins\",\"1\/2 cup (100 g) of softened butter\",\"1\/2 cup (100 g) of caster sugar\",\"2 large free range eggs\",\"3\/4 cup (100 g) of self-raising flour\",\"1tsp of baking powder.\",\"2 x 15cm (6 in) greased and lined sandwich\",\"a quantity of strawberry or raspberry jam\",\"caster sugar for sprinkling on top\"],\"recipeInstructions\":[\"Preheat the oven to 180*C\/350*F\/ gas mark 4.  Butter the two cake tins and line the bases with baking paper.\",\"Measure all of your cake ingredients into a bowl.  Beat together with an electric mixer until thoroughly blended and smooth.\",\"Divide the batter between the two cake tins, leveling it out.\",\"Bake in the preheated oven for 25 minutes, until well risen and the tops spring back when lightly touched.  The layers should have also pulled back a bit from the sides of the tins.\",\"Allow to cool in the tins for 5  minutes before tipping out onto a wire rack to cook completely.\",\"Once cooled sandwich the layers together with some jam. Dust the top of the cake with some caster sugar to serve.\",\"Cut into wedges and serve with a hot cuppa for the ultimate experience!\"],\"image\":\"https:\/\/1.bp.blogspot.com\/-xMpkBtHfmaU\/X6-evaS1oTI\/AAAAAAADFsY\/zP3Flf7LAiYCn3AvYyz9MO_Xl7dorLAHgCLcBGAsYHQ\/s2048\/Cover%2Bsponge.JPG\",\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"242\" data-ccmcardnum=\"7\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan\u003EVary according to size of cake baked\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Ca class=\"ccm-printbutton\" href=\"https:\/\/www.recipesgenerator.com\/p\/print.html?em=nzirvzorxvqlzm^^zlo.xln\u0026amp;cardid=242\u0026amp;cardnum=7\" id=\"ccm-printbutton\" onclick=\"this.href = this.href + \u0026quot;\u0026amp;url=\u0026quot; + location.href;ccmpr(this);\" target=\"_blank\"\u003EPrint\u003C\/a\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Mary Berry's Victoria Sandwich Cake\" draggable=\"false\" height=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-xMpkBtHfmaU\/X6-evaS1oTI\/AAAAAAADFsY\/zP3Flf7LAiYCn3AvYyz9MO_Xl7dorLAHgCLcBGAsYHQ\/w640-h525\/Cover%2Bsponge.JPG\" title=\"Mary Berry's Victoria Sandwich Cake\" width=\"640\" \/\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EMary Berry's Victoria Sandwich Cake\u003C\/h3\u003E\u003Cdiv class=\"ccm-time\"\u003E\u003Cspan class=\"ccm-time-child\"\u003Eprep time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Ecook time: 25 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Etotal time: 35 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis is a tried and true classic. The cake of choice for birthdays or just to enjoy with a hot cuppa. You can never go wrong with this. I have given amounts for three sizes of cake. This cake uses the all-in-one-method.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the 8-inch layer cake:\u003C\/div\u003E\u003Cul\u003E\u003Cli\u003E1 cup (225 g) softened butter\u003C\/li\u003E\u003Cli\u003E1 cup + 3 TBS (225 g) caster sugar\u003C\/li\u003E\u003Cli\u003E4 large free range eggs\u003C\/li\u003E\u003Cli\u003E\u0026nbsp; 1 1\/2 cups +1 TBS (225 g) self-raising flour\u003C\/li\u003E\u003Cli\u003E2 level tsp baking powder\u003C\/li\u003E\u003Cli\u003E2 x 20cm (8in) greased and lined sandwich tins\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the 7-inch cake:\u003C\/div\u003E\u003Cul\u003E\u003Cli\u003E3\/4 cup (175g) of softened butter\u003C\/li\u003E\u003Cli\u003EVery scant cup (175g) of caster sugar\u003C\/li\u003E\u003Cli\u003E3 large free range eggs\u003C\/li\u003E\u003Cli\u003E1 1\/4 cups (175g) of self-raising flour\u003C\/li\u003E\u003Cli\u003E1½ teaspoons of baking powder.\u003C\/li\u003E\u003Cli\u003E2 x 18 cm (7 in) greased and lined sandwich tins\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the 6-inch cake:\u003C\/div\u003E\u003Cul\u003E\u003Cli\u003E1\/2 cup (100 g) of softened butter\u003C\/li\u003E\u003Cli\u003E1\/2 cup (100 g) of caster sugar\u003C\/li\u003E\u003Cli\u003E2 large free range eggs\u003C\/li\u003E\u003Cli\u003E3\/4 cup (100 g) of self-raising flour\u003C\/li\u003E\u003Cli\u003E1tsp of baking powder.\u003C\/li\u003E\u003Cli\u003E2 x 15cm (6 in) greased and lined sandwich\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003ETo fill and serve:\u003C\/div\u003E\u003Cul\u003E\u003Cli\u003Ea quantity of strawberry or raspberry jam\u003C\/li\u003E\u003Cli\u003Ecaster sugar for sprinkling on top\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col\u003E\u003Cli\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter the two cake tins and line the bases with baking paper.\u003C\/li\u003E\u003Cli\u003EMeasure all of your cake ingredients into a bowl.\u0026nbsp; Beat together with an electric mixer until thoroughly blended and smooth.\u003C\/li\u003E\u003Cli\u003EDivide the batter between the two cake tins, leveling it out.\u003C\/li\u003E\u003Cli\u003EBake in the preheated oven for 25 minutes, until well risen and the tops spring back when lightly touched.\u0026nbsp; The layers should have also pulled back a bit from the sides of the tins.\u003C\/li\u003E\u003Cli\u003EAllow to cool in the tins for 5\u0026nbsp; minutes before tipping out onto a wire rack to cook completely.\u003C\/li\u003E\u003Cli\u003EOnce cooled sandwich the layers together with some jam. Dust the top of the cake with some caster sugar to serve.\u003C\/li\u003E\u003Cli\u003ECut into wedges and serve with a hot cuppa for the ultimate experience!\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch3 class=\"ccm-head\"\u003Enotes:\u003C\/h3\u003E\u003Cdiv class=\"ccm-notes\" style=\"white-space: pre-line;\"\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EMake Your Own Self Raising Flour:\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003EYou can make your own self raising flour by adding 1 1\/2 tsp of baking powder and 1\/4 tsp of salt to every cup of plain flour.\u003C\/p\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{\tcolor: #4193f0;}.ccm-wrapper{\tcolor:#000;max-width: 620px;\tposition: relative;padding: 20px;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{font-size: 20px!important;font-weight: 700!important;\tletter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{\tposition: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;text-decoration: none;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;\tfont-size: 16px;\tmargin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section ol,.ccm-section ul{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding-top: 10px;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{font-size: 15px;margin: 10px 0;padding-left: 30px;font-family: inherit;line-height: 1.7;white-space: pre-line}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;margin-top: 15px;padding-top: 15px;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 15px -20px -20px;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;\tborder-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section \u003E br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{\tpadding: 10px;display: inline-block;\twhite-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center \/ 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 20px -20px -20px;color: #fff;display: -webkit-box !important;display: -ms-flexbox !important;display: flex !important;-webkit-box-align: center;-ms-flex-align: center;align-items: center;}.ccm-instagram-icon{\tall: unset;width: 65px;height: 65px;\tflex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum='7'] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum='7'] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum='7'] .ccm-image img{max-width:100%;}[data-ccmcardnum='7'] .ccm-name{line-height:1.6;text-transform:uppercase;margin-top:0!important;letter-spacing:1px;text-align:center;margin-bottom:20px;}[data-ccmcardnum='7'] .ccm-time{border-top:1px dashed #000;border-bottom:1px dashed #000;border-right:0;border-left:0;}[data-ccmcardnum='7'] .ccm-summary{margin-bottom:30px;}[data-ccmcardnum='7'] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px;}\u003C\/style\u003E\u003Cscript class=\"ccm-card-script\"\u003Evar ccmPrintWin = null; function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open(\"\", \"printwin\"); } else { ccmPrintWin.close(); ccmPrintWin = window.open(\"\", \"printwin\"); } var d = ccmPrintWin.document; d.querySelector(\"body\").innerHTML = btn.closest(\".ccm-card\").outerHTML; if (id == \"ccm-printWithoutImage\") { d.querySelector(\".ccm-image\").remove(); } var n = d.createElement(\"style\"); n.innerHTML = document.querySelector(\".ccm-card-styles\").innerHTML + \"body{font-family:sans-serif}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients,.clickToBuy{display:none!important}.ccm-wrapper{box-shadow:none!important}\"; d.querySelector(\"head\").appendChild(n);ccmPrintWin.print();}if(id === \"ccm-printbutton\"){var po = btn.closest(\".ccm-wrapper\").querySelector(\".ccm-print-options\"); po ? po.classList.toggle(\"ccm-show\"):ccmprNow();}else{ccmprNow();}}window.addEventListener(\"DOMContentLoaded\", function () { if (!document.querySelector(\".ccm-card-e-script\")) { var s = document.createElement(\"script\"); s.className = \"ccm-card-e-script\"; s.src = \"https:\/\/koboki.github.io\/recipes-generator\/js-code.js?v=\" + (new Date()).getTime(); document.querySelector(\"head\").appendChild(s); } });\u003C\/script\u003E\u003Cscript class=\"ccm-card-e-script\" src=\"https:\/\/koboki.github.io\/recipes-generator\/js-code.js?v=1605346152924\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E \n\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ZIuBIdBIPOQ\/X6-jl5nsyFI\/AAAAAAADFt0\/ZKJs4uqjiC8qaSiQYKlm9jtMxbf_EfgzACLcBGAsYHQ\/s2048\/IMG_6859.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Mary Berry's Victoria Sandwich Cake\" border=\"0\" data-original-height=\"1681\" data-original-width=\"2048\" height=\"526\" src=\"https:\/\/1.bp.blogspot.com\/-ZIuBIdBIPOQ\/X6-jl5nsyFI\/AAAAAAADFt0\/ZKJs4uqjiC8qaSiQYKlm9jtMxbf_EfgzACLcBGAsYHQ\/w640-h526\/IMG_6859.JPG\" title=\"Mary Berry's Victoria Sandwich Cake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;I don't think you can really go wrong by serving this kind of a cake. It goes down a real treat for any occasion! What is your favourite kind of cake?\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EThis content (written and photography) is the sole property of The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: mariealicejoan at aol dot com Thanks so much for\n visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003Cspan style=\"font-weight: 400;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin \u003C\/a\u003E\u003C\/span\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/748341383517656720\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/11\/mary-berrys-victoria-sandwich-cake.html#comment-form","title":"16 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/748341383517656720"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/748341383517656720"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/11\/mary-berrys-victoria-sandwich-cake.html","title":"Mary Berry's Victoria Sandwich Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-xMpkBtHfmaU\/X6-evaS1oTI\/AAAAAAADFsY\/zP3Flf7LAiYCn3AvYyz9MO_Xl7dorLAHgCLcBGAsYHQ\/s72-w640-h524-c\/Cover%2Bsponge.JPG","height":"72","width":"72"},"thr$total":{"$t":"16"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3391599734835659142"},"published":{"$t":"2020-11-10T08:00:00.091+00:00"},"updated":{"$t":"2023-01-16T10:54:41.016+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"meat and potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"The Classics"}],"title":{"type":"text","$t":"Classic Shepherd's Pie"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-v3z47ana3q0\/X6lxtfuux6I\/AAAAAAADFhk\/p6NkGfGBiXMH9914dEF4J3tLjN6aKcLbgCLcBGAsYHQ\/s2048\/Cover%2Bshepherds%2Bpie.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Shepherd's Pie\" border=\"0\" data-original-height=\"1955\" data-original-width=\"2048\" height=\"610\" src=\"https:\/\/1.bp.blogspot.com\/-v3z47ana3q0\/X6lxtfuux6I\/AAAAAAADFhk\/p6NkGfGBiXMH9914dEF4J3tLjN6aKcLbgCLcBGAsYHQ\/w640-h610\/Cover%2Bshepherds%2Bpie.JPG\" title=\"Classic Shepherd's Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI am here today with another classic recipe from my archives.\u0026nbsp; Shepherd's Pie.\u0026nbsp; This recipe is a long time family favourite which has been pleasing generations of families for years and years!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhen it comes right down to it that is not surprising. It is simple ingredients put together in a delicious way. You cannot beat the simple things for bringing comfort into a Home Sweet Home.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-IpshIbbG778\/X6lxs_uRIcI\/AAAAAAADFhc\/HadTFvMINd0cPTSDM_3pcc5X7swlYBOHgCLcBGAsYHQ\/s2048\/IMG_0748.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Shepherd's Pie\" border=\"0\" data-original-height=\"1438\" data-original-width=\"2048\" height=\"450\" src=\"https:\/\/1.bp.blogspot.com\/-IpshIbbG778\/X6lxs_uRIcI\/AAAAAAADFhc\/HadTFvMINd0cPTSDM_3pcc5X7swlYBOHgCLcBGAsYHQ\/w640-h450\/IMG_0748.JPG\" title=\"Classic Shepherd's Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhat you have here is a delicious lamb filling, with tasty lamb in a rich gravy.\u0026nbsp; Topped with cooked peas and then a thatch of cheesy mash!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EPeople often confuse Shepherd's Pie and Cottage Pie, using the terms \ninterchangeably.\u0026nbsp; In reality, although quite similar, they are actually \ntwo very different things, with one using minced lamb and the other \nminced beef.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-FDc6AimFzvQ\/X6lxtdW2i-I\/AAAAAAADFhg\/UihKrcTnItA9noGw0tcV7QFrAW4KaruDQCLcBGAsYHQ\/s2048\/IMG_0749.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Shepherd's Pie\" border=\"0\" data-original-height=\"1964\" data-original-width=\"2048\" height=\"614\" src=\"https:\/\/1.bp.blogspot.com\/-FDc6AimFzvQ\/X6lxtdW2i-I\/AAAAAAADFhg\/UihKrcTnItA9noGw0tcV7QFrAW4KaruDQCLcBGAsYHQ\/w640-h614\/IMG_0749.JPG\" title=\"Classic Shepherd's Pie\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\nThe clues are in the names. A Cottage Pie, uses beef, and is so \ncalled because of the \"thatch\" of mashed potatoes on top, which is said to \nresemble a thatched roof cottage.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003EBut certainly, there is a \"thatch\" on both casseroles.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-b6DEbAgPuH4\/X6lzeC_qNoI\/AAAAAAADFis\/zE3a5w_jE6MIjpVkdlaqZOmNoh--B2fAQCLcBGAsYHQ\/s2048\/IMG_0750.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Shepherd's Pie\" border=\"0\" data-original-height=\"2048\" data-original-width=\"2016\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-b6DEbAgPuH4\/X6lzeC_qNoI\/AAAAAAADFis\/zE3a5w_jE6MIjpVkdlaqZOmNoh--B2fAQCLcBGAsYHQ\/w630-h640\/IMG_0750.JPG\" title=\"Classic Shepherd's Pie\" width=\"630\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EShepherd's pie is made using ground lamb.\u0026nbsp; Lamb was not something I ate a lot of in Canada. It was not all that easy to find although my late FIL raised lamb on his farm.\u0026nbsp; It is probably the same as it is in most places.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EYou have a hard time finding things that are actually grown there because it usually gets shipped elsewhere.\u0026nbsp; That's why we end up eating California berries and BC apples, even though we have really good ones here in Nova Scotia. It's all down to trade agreements. \u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-9x2aUtVOl28\/X6lxutt7V_I\/AAAAAAADFho\/N732Skttyy0Q4_sjiXb-vkKPIf7E9jYXQCLcBGAsYHQ\/s2048\/IMG_0752.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Shepherd's Pie\" border=\"0\" data-original-height=\"1625\" data-original-width=\"2048\" height=\"508\" src=\"https:\/\/1.bp.blogspot.com\/-9x2aUtVOl28\/X6lxutt7V_I\/AAAAAAADFho\/N732Skttyy0Q4_sjiXb-vkKPIf7E9jYXQCLcBGAsYHQ\/w640-h508\/IMG_0752.JPG\" title=\"Classic Shepherd's Pie\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt is Shepherds who have traditionally cared for the flocks of lambs.\u0026nbsp; I had not realized just how very complicated that job was until I lived in the UK. Most of the sheep are free range sheep and the caregivers need to be able to cover a huge area to care for their HUGE flocks.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt is not like the old days where you see an old man with a shepherd's hook and a dog.\u0026nbsp; Nowadays they are more likely to have a land rover and a dog. You see sheep wandering all over the place in rural areas.\u0026nbsp; It's quite fascinating really.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Rd8Y9oRKcD8\/X6lznONSM-I\/AAAAAAADFiw\/E8g41o79zScbw_XyRdp2ltYEhYU5wq0JgCLcBGAsYHQ\/s2048\/IMG_0753.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Shepherd's Pie\" border=\"0\" data-original-height=\"1668\" data-original-width=\"2048\" height=\"522\" src=\"https:\/\/1.bp.blogspot.com\/-Rd8Y9oRKcD8\/X6lznONSM-I\/AAAAAAADFiw\/E8g41o79zScbw_XyRdp2ltYEhYU5wq0JgCLcBGAsYHQ\/w640-h522\/IMG_0753.JPG\" title=\"Classic Shepherd's Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI remember the first time I went up to the Horseshoe Pass in Wales. I was amazed at all the sheep. They were everywhere. Dotting the hillsides, on the roads, etc.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI remember tip toe-ing through the grass trying to avoid their mess, not wanting to step on it.\u0026nbsp; But there was no getting away from it, and really it doesn't smell anyways.\u0026nbsp; Not like others.\u0026nbsp; You just had to give up after a while!\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-mb1a0xWVU7k\/X6lxvrb9vaI\/AAAAAAADFhs\/8VCUppGuxcQBP0WUpeF8gCewQVF3lMhowCLcBGAsYHQ\/s2048\/IMG_0754.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Shepherd's Pie\" border=\"0\" data-original-height=\"1804\" data-original-width=\"2048\" height=\"564\" src=\"https:\/\/1.bp.blogspot.com\/-mb1a0xWVU7k\/X6lxvrb9vaI\/AAAAAAADFhs\/8VCUppGuxcQBP0WUpeF8gCewQVF3lMhowCLcBGAsYHQ\/w640-h564\/IMG_0754.JPG\" title=\"Classic Shepherd's Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis homey casserole is a real man pleaser.\u0026nbsp; A family pleaser. Comfort food at its very best.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf you have a husband or family that is fond of meat and potatoes, then they are sure to love this tasty dish with its flavour filled meat and gravy on the bottom.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-RCoTXp2xumk\/X6lxxLLNfQI\/AAAAAAADFhw\/UevmYdJTIYsEfwP00_gI2HjuNKQEW-KsACLcBGAsYHQ\/s2048\/IMG_0755.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Shepherd's Pie\" border=\"0\" data-original-height=\"1507\" data-original-width=\"2048\" height=\"470\" src=\"https:\/\/1.bp.blogspot.com\/-RCoTXp2xumk\/X6lxxLLNfQI\/AAAAAAADFhw\/UevmYdJTIYsEfwP00_gI2HjuNKQEW-KsACLcBGAsYHQ\/w640-h470\/IMG_0755.JPG\" title=\"Classic Shepherd's Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI use a bit of carrot in the mix with the meat and onions. This adds a little touch of sweetness and helps to get in a bit of extra veg. You could certainly add some celery if you wished or even grated turnips.\u0026nbsp; Both would work well.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI also flavour the gravy with Worcestershire Sauce. It adds a lovely touch. You could add a splash of HP sauce as well if you liked, or even Ketchup but it is\u0026nbsp; not really traditional if you do.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-eTix-ky8sv4\/X6lxyRocirI\/AAAAAAADFh0\/Os_dc8AA2FwRLBVz3sWVE9M-dQVXgtCQQCLcBGAsYHQ\/s2048\/IMG_0756.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Shepherd's Pie\" border=\"0\" data-original-height=\"1681\" data-original-width=\"2048\" height=\"526\" src=\"https:\/\/1.bp.blogspot.com\/-eTix-ky8sv4\/X6lxyRocirI\/AAAAAAADFh0\/Os_dc8AA2FwRLBVz3sWVE9M-dQVXgtCQQCLcBGAsYHQ\/w640-h526\/IMG_0756.JPG\" title=\"Classic Shepherd's Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI like to add a layer of frozen peas to the middle and I don't cook them first. I hate over-cooked peas. If you just add a layer of frozen peas they end up perfect at the end.\u0026nbsp; Nice and green too.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou could certainly also use frozen corn, or even frozen mixed vegetables. All are nice.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-zjbfmg4bCic\/X6lxzP9Sa8I\/AAAAAAADFh4\/srqJSs1El5cQkiaEzhjTnOZC88j6JPqTgCLcBGAsYHQ\/s2048\/IMG_0757.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Shepherd's Pie\" border=\"0\" data-original-height=\"1792\" data-original-width=\"2048\" height=\"560\" src=\"https:\/\/1.bp.blogspot.com\/-zjbfmg4bCic\/X6lxzP9Sa8I\/AAAAAAADFh4\/srqJSs1El5cQkiaEzhjTnOZC88j6JPqTgCLcBGAsYHQ\/w640-h560\/IMG_0757.JPG\" title=\"Classic Shepherd's Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThe thatch of potatoes on top is really nice and flavour filled as well. You will want to use a nice floury potato so that your mash is nice and light.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EDon't use new potatoes. Old potatoes work best. New Potatoes don't mash properly. I made that mistake once at Thanksgiving when I was really young and didn't know better.\u0026nbsp; Are you familiar with the consistency of glue?\u0026nbsp; haha\u0026nbsp; Yep, not very appealing in the least!\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-0ZmIpZbM01A\/X6lx0H1gaNI\/AAAAAAADFh8\/Q6uou6ihVI86vd-fZ8EpzWNNPz2nMgL1wCLcBGAsYHQ\/s2048\/IMG_0758.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Shepherd's Pie\" border=\"0\" data-original-height=\"2048\" data-original-width=\"1749\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-0ZmIpZbM01A\/X6lx0H1gaNI\/AAAAAAADFh8\/Q6uou6ihVI86vd-fZ8EpzWNNPz2nMgL1wCLcBGAsYHQ\/w546-h640\/IMG_0758.JPG\" title=\"Classic Shepherd's Pie\" width=\"546\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EGod bless my family for putting up with rubber chickens and glue-like mash through the years while I was learning and growing my skills. I just have to laugh about it now.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ENobody ever complained though and all of my children are wonderful cooks and love to cook. Their children love to cook also, which is really nice.\u0026nbsp; I cannot wait to cook with my grandchildren.\u0026nbsp; They are already putting in their cookie orders!\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-yHYES62fKjs\/X6lx0zvcjPI\/AAAAAAADFiA\/0q0smrK224grWA1CipLwHBor6zuNGqphQCLcBGAsYHQ\/s2048\/IMG_0759.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Shepherd's Pie\" border=\"0\" data-original-height=\"1180\" data-original-width=\"2048\" height=\"368\" src=\"https:\/\/1.bp.blogspot.com\/-yHYES62fKjs\/X6lx0zvcjPI\/AAAAAAADFiA\/0q0smrK224grWA1CipLwHBor6zuNGqphQCLcBGAsYHQ\/w640-h368\/IMG_0759.JPG\" title=\"Classic Shepherd's Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI have 20 years of lost time to make up for and I plan on doing just that for the remainder of my days.\u0026nbsp; Making up for lost time. Building memories for those grands that are much more than a photograph or a face through a screen that they cannot touch!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThat is the silver lining in all that I have been through lately.\u0026nbsp; Being able to be with family and forge relationships with my grandchildren.\u0026nbsp; That is the real gift. And I will never take it for granted, not ever.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-HBCy5g9QdVs\/X6lx1qu0QaI\/AAAAAAADFiE\/urNR21trRSkwebgMWEBrT86ufytF-2ENwCLcBGAsYHQ\/s2048\/IMG_0760.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Shepherd's Pie\" border=\"0\" data-original-height=\"1370\" data-original-width=\"2048\" height=\"428\" src=\"https:\/\/1.bp.blogspot.com\/-HBCy5g9QdVs\/X6lx1qu0QaI\/AAAAAAADFiE\/urNR21trRSkwebgMWEBrT86ufytF-2ENwCLcBGAsYHQ\/w640-h428\/IMG_0760.JPG\" title=\"Classic Shepherd's Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;I have sized this recipe down to generously serve just two people. There are quantities in the recipe for both two and four servings.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThe larger servings are in brackets.\u0026nbsp; I hope that it is easy to understand and not confusing. I tried to make it as easy as possible.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-l4pGCOjf3tY\/X6lx2WvV5kI\/AAAAAAADFiI\/u9jW2FT0D4U1l1pLck9xH1pLDqaMxbJFQCLcBGAsYHQ\/s2663\/IMG_0761.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Shepherd's Pie\" border=\"0\" data-original-height=\"1181\" data-original-width=\"2663\" height=\"284\" src=\"https:\/\/1.bp.blogspot.com\/-l4pGCOjf3tY\/X6lx2WvV5kI\/AAAAAAADFiI\/u9jW2FT0D4U1l1pLck9xH1pLDqaMxbJFQCLcBGAsYHQ\/w640-h284\/IMG_0761.JPG\" title=\"Classic Shepherd's Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI added a layer of grated cheese to the top of my casserole. I don't know about you, but I think a layer of cheese always adds a lovely touch to the tops of savoury things.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI prefer a strong cheddar because you don't need as much of it to give you a nice flavour impact. You can just use whatever kind you want to use though.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Okg0iDYqBqI\/X6lx3UJbjeI\/AAAAAAADFiM\/jJdwey2a-HY3Pdt0bm3hW9gwHGFUdtVqwCLcBGAsYHQ\/s2048\/IMG_0762.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Shepherd's Pie\" border=\"0\" data-original-height=\"1848\" data-original-width=\"2048\" height=\"578\" src=\"https:\/\/1.bp.blogspot.com\/-Okg0iDYqBqI\/X6lx3UJbjeI\/AAAAAAADFiM\/jJdwey2a-HY3Pdt0bm3hW9gwHGFUdtVqwCLcBGAsYHQ\/w640-h578\/IMG_0762.JPG\" title=\"Classic Shepherd's Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThe cheese tastes really good and\u0026nbsp; helps to get a really nice golden brown colour to the finished dish.\u0026nbsp; I think something which is topped with golden brown anything automatically tastes even better.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EWe eat with our eyes first.\u0026nbsp; Enjoy! \u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E \n \n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/1.bp.blogspot.com\/-v3z47ana3q0\/X6lxtfuux6I\/AAAAAAADFhk\/p6NkGfGBiXMH9914dEF4J3tLjN6aKcLbgCLcBGAsYHQ\/s2048\/Cover%2Bshepherds%2Bpie.JPG\",\"name\":\"Shepherds Pie\",\"prepTime\":\"PT25M\",\"cookTime\":\"PT30M\",\"totalTime\":\"PT55M\",\"description\":\"A classic family favourite perfectly sized for two. Ingredient measurements for 4 are in the brackets.\",\"yield\":\"2 (4)\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"2 tsp sunflower oil (1 TBS)\",\"1 small onion, peeled and finely chopped (1 medium onion)\",\"1\/2 medium carrot peeled and grated (1 medium carrot)\",\"1 clove garlic, peeled and minced (1 clove)\",\"1\/2 pound lean minced lamb (1 pound)\",\"1\/2 tsp dried mixed herbs (1 tsp)\",\"2 tsp plain flour (1 TBS)\",\"150ml (generous half cup) lamb or vegetable stock (300ml\/1 1\/4 cup)\",\"2 tsp Worcestershire sauce (1 TBS)\",\"frozen peas (Optional)\",\"1 pound floury potatoes, peeled and cut into chunks (2 pounds)\",\"2 TBS milk (4 TBS)\",\"1 1\/2 TBS butter (3 TBS)\",\"salt and black pepper to taste\",\"40g (1 1\/2 oz) strong white cheddar cheese (50g\/2 ounces)\"],\"recipeInstructions\":[\"Heat the oil in a skillet. Fry the onion and garlic in it until softened. Add the minced lamb and cook, breaking up the lamb with a wooden spoon, until browned.\",\"Stir in the carrot and cook for a few minutes. Stir in the flour and herbs. Gradually whisk in the stock and Worcestershire sauce, stirring until it bubbles and begins to thicken. Leave to simmer while you do the mash.\",\"Put the potatoes into a pot and cover with lightly salted water. Bring to the boil and cook until tender, about 12 - 15 minutes. Drain well.\",\"Preheat the oven to 190*C\/375*F\/ gas mark 5\",\"Return to the pot and shake over the residual heat of the burner to dry out. Mash well with a potato masher. Stir in the butter and milk. Season to taste with salt and pepper.\",\"Taste and adjust the seasoning of the lamb mixture. Pour into the bottom of a casserole dish. Cover with a layer of frozen peas. Spoon the mash over top to cover, roughing the surface up with the back of a spoon or a fork. Sprinkle with the cheese.\",\"Bake in the preheated oven for 25 to 30 minutes until the potatoes are crisp and golden brown. Spoon out onto heated plates to serve.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"239\" data-ccmcardnum=\"4\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Shepherds Pie\" draggable=\"false\" height=\"611\" src=\"https:\/\/1.bp.blogspot.com\/-v3z47ana3q0\/X6lxtfuux6I\/AAAAAAADFhk\/p6NkGfGBiXMH9914dEF4J3tLjN6aKcLbgCLcBGAsYHQ\/w640-h611\/Cover%2Bshepherds%2Bpie.JPG\" title=\"Shepherds Pie\" width=\"640\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Ca class=\"ccm-printbutton\" href=\"https:\/\/www.recipesgenerator.com\/p\/print.html?em=nzirvzorxvqlzm^^zlo.xln\u0026amp;cardid=239\u0026amp;cardnum=4\" id=\"ccm-printbutton\" onclick=\"this.href = this.href + \u0026quot;\u0026amp;url=\u0026quot; + location.href;ccmpr(this);\" target=\"_blank\"\u003EPrint\u003C\/a\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EShepherds Pie\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan\u003E2 (4)\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\"\u003E\u003Cspan class=\"ccm-time-child\"\u003Eprep time: 25 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Ecook time: 30 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Etotal time: 55 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EA classic family favourite perfectly sized for two. Ingredient measurements for 4 are in the brackets.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul\u003E\u003Cli\u003E2 tsp sunflower oil (1 TBS)\u003C\/li\u003E\u003Cli\u003E1 small onion, peeled and finely chopped (1 medium onion)\u003C\/li\u003E\u003Cli\u003E1\/2 medium carrot peeled and grated (1 medium carrot)\u003C\/li\u003E\u003Cli\u003E1 clove garlic, peeled and minced (1 clove)\u003C\/li\u003E\u003Cli\u003E1\/2 pound lean minced lamb (1 pound)\u003C\/li\u003E\u003Cli\u003E1\/2 tsp dried mixed herbs (1 tsp)\u003C\/li\u003E\u003Cli\u003E2 tsp plain flour (1 TBS)\u003C\/li\u003E\u003Cli\u003E150ml (generous half cup) lamb or vegetable stock (300ml\/1 1\/4 cup)\u003C\/li\u003E\u003Cli\u003E2 tsp Worcestershire sauce (1 TBS)\u003C\/li\u003E\u003Cli\u003Efrozen peas (Optional)\u003C\/li\u003E\u003Cli\u003E1 pound floury potatoes, peeled and cut into chunks (2 pounds)\u003C\/li\u003E\u003Cli\u003E2 TBS milk (4 TBS)\u003C\/li\u003E\u003Cli\u003E1 1\/2 TBS butter (3 TBS)\u003C\/li\u003E\u003Cli\u003Esalt and black pepper to taste\u003C\/li\u003E\u003Cli\u003E40g (1 1\/2 oz) strong white cheddar cheese (50g\/2 ounces)\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col\u003E\u003Cli\u003EHeat the oil in a skillet. Fry the onion and garlic in it until softened. Add the minced lamb and cook, breaking up the lamb with a wooden spoon, until browned.\u003C\/li\u003E\u003Cli\u003EStir in the carrot and cook for a few minutes. Stir in the flour and herbs. Gradually whisk in the stock and Worcestershire sauce, stirring until it bubbles and begins to thicken. Leave to simmer while you do the mash.\u003C\/li\u003E\u003Cli\u003EPut the potatoes into a pot and cover with lightly salted water. Bring to the boil and cook until tender, about 12 - 15 minutes. Drain well.\u003C\/li\u003E\u003Cli\u003EPreheat the oven to 190*C\/375*F\/ gas mark 5\u003C\/li\u003E\u003Cli\u003EReturn to the pot and shake over the residual heat of the burner to dry out. Mash well with a potato masher. Stir in the butter and milk. Season to taste with salt and pepper.\u003C\/li\u003E\u003Cli\u003ETaste and adjust the seasoning of the lamb mixture. Pour into the bottom of a casserole dish. Cover with a layer of frozen peas. Spoon the mash over top to cover, roughing the surface up with the back of a spoon or a fork. Sprinkle with the cheese.\u003C\/li\u003E\u003Cli\u003EBake in the preheated oven for 25 to 30 minutes until the potatoes are crisp and golden brown. Spoon out onto heated plates to serve.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{\tcolor: #4193f0;}.ccm-wrapper{\tcolor:#000;max-width: 620px;\tposition: relative;padding: 20px;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{font-size: 20px!important;font-weight: 700!important;\tletter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{\tposition: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;text-decoration: none;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;\tfont-size: 16px;\tmargin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section ol,.ccm-section ul{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding-top: 10px;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{font-size: 15px;margin: 10px 0;padding-left: 30px;font-family: inherit;line-height: 1.7;white-space: pre-line}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;margin-top: 15px;padding-top: 15px;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 15px -20px -20px;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;\tborder-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section \u003E br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{\tpadding: 10px;display: inline-block;\twhite-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center \/ 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 20px -20px -20px;color: #fff;display: -webkit-box !important;display: -ms-flexbox !important;display: flex !important;-webkit-box-align: center;-ms-flex-align: center;align-items: center;}.ccm-instagram-icon{\tall: unset;width: 65px;height: 65px;\tflex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='4'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum='4'] .ccm-name{text-align:center!important;text-transform:capitalize;margin:40px -20px!important;background:#fff;padding:20px;box-shadow:inset 0 -9px 4px -8px #bbb,inset 0 9px 4px -8px #bbb;}[data-ccmcardnum='4'] .ccm-image{height:250px;width:250px;overflow:hidden;margin:-20px auto 30px;}[data-ccmcardnum='4'] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border:3px solid #6672E5;border-top:0;border-bottom-left-radius:50%;border-bottom-right-radius:50%;}[data-ccmcardnum='4'] .ccm-image~.ccm-btns-wrapper{text-align:center;position:absolute;top:170px;right:calc(50% - 123px);}[data-ccmcardnum='4'] #ccm-printbutton{width:60px;height:60px;padding:0;font-weight:700;background:#6672E5;text-transform:uppercase;border-radius:50%;border:3px solid #f2f2f2;}[data-ccmcardnum='4'] .ccm-info{display:-webkit-box;display:-ms-flexbox;display:flex;-webkit-box-pack:justify;-ms-flex-pack:justify;justify-content:center;}[data-ccmcardnum='4'] .ccm-time{background:none;}[data-ccmcardnum='4'] .ccm-summary{margin-bottom:25px;}[data-ccmcardnum='4'] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px;}\u003C\/style\u003E\u003Cscript class=\"ccm-card-script\"\u003Evar ccmPrintWin = null; function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open(\"\", \"printwin\"); } else { ccmPrintWin.close(); ccmPrintWin = window.open(\"\", \"printwin\"); } var d = ccmPrintWin.document; d.querySelector(\"body\").innerHTML = btn.closest(\".ccm-card\").outerHTML; if (id == \"ccm-printWithoutImage\") { d.querySelector(\".ccm-image\").remove(); } var n = d.createElement(\"style\"); n.innerHTML = document.querySelector(\".ccm-card-styles\").innerHTML + \"body{font-family:sans-serif}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients,.clickToBuy{display:none!important}.ccm-wrapper{box-shadow:none!important}\"; d.querySelector(\"head\").appendChild(n);ccmPrintWin.print();}if(id === \"ccm-printbutton\"){var po = btn.closest(\".ccm-wrapper\").querySelector(\".ccm-print-options\"); po ? po.classList.toggle(\"ccm-show\"):ccmprNow();}else{ccmprNow();}}window.addEventListener(\"DOMContentLoaded\", function () { if (!document.querySelector(\".ccm-card-e-script\")) { var s = document.createElement(\"script\"); s.className = \"ccm-card-e-script\"; s.src = \"https:\/\/koboki.github.io\/recipes-generator\/js-code.js?v=\" + (new Date()).getTime(); document.querySelector(\"head\").appendChild(s); } });\u003C\/script\u003E\u003Cscript class=\"ccm-card-e-script\" src=\"https:\/\/koboki.github.io\/recipes-generator\/js-code.js?v=1604942051529\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E \n \n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Zi9gAwdGyxc\/X6l5G-3WjqI\/AAAAAAADFjA\/1z-4WGpVKCwXBeiop-hRpC2Bn1QHO4KzACLcBGAsYHQ\/s2048\/IMG_0762.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Classic Shepherd's Pie\" border=\"0\" data-original-height=\"1848\" data-original-width=\"2048\" height=\"578\" src=\"https:\/\/1.bp.blogspot.com\/-Zi9gAwdGyxc\/X6l5G-3WjqI\/AAAAAAADFjA\/1z-4WGpVKCwXBeiop-hRpC2Bn1QHO4KzACLcBGAsYHQ\/w640-h578\/IMG_0762.JPG\" title=\"Classic Shepherd's Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E \n\nThis was always one of my father's favourite suppers! He is a simple man with simple tastes and not too hard to please so long as it is not too far out of the ordinary!\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-weight: 400;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin \u003C\/a\u003E\u003C\/span\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3391599734835659142\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/11\/classic-shepherds-pie.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3391599734835659142"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3391599734835659142"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/11\/classic-shepherds-pie.html","title":"Classic Shepherd's Pie"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-v3z47ana3q0\/X6lxtfuux6I\/AAAAAAADFhk\/p6NkGfGBiXMH9914dEF4J3tLjN6aKcLbgCLcBGAsYHQ\/s72-w640-h610-c\/Cover%2Bshepherds%2Bpie.JPG","height":"72","width":"72"},"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1120651482870695846"},"published":{"$t":"2020-11-07T14:05:00.002+00:00"},"updated":{"$t":"2022-03-06T10:50:36.580+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lemon"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"The Classics"}],"title":{"type":"text","$t":"Classic Lemon Meringue Pie"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Wnv_XyO75Fk\/X6aW4RZBSlI\/AAAAAAADFbc\/ZKPpEKC-8VcbGYFy7IpReEEf-0TVKIz8QCLcBGAsYHQ\/s2048\/Cover%2BLemon%2BMeringue%2BPie.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Lemon Meringue Pie\" border=\"0\" data-original-height=\"1941\" data-original-width=\"2048\" height=\"606\" src=\"https:\/\/1.bp.blogspot.com\/-Wnv_XyO75Fk\/X6aW4RZBSlI\/AAAAAAADFbc\/ZKPpEKC-8VcbGYFy7IpReEEf-0TVKIz8QCLcBGAsYHQ\/w640-h606\/Cover%2BLemon%2BMeringue%2BPie.JPG\" title=\"Classic Lemon Meringue Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI have had a long and hard think about this in recent weeks, and I have \nto say that I have decided unequivocally that my favorite pie is Lemon \nMeringue.\u0026nbsp; This was not an easy decision for me to come to because . . \n.\u0026nbsp; well . . .\u0026nbsp; I love pie.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EIF its in a crust I am all over it . . . \nsweet, savory and in-between! Lemon is absolutely my favorite however. Classic Lemon Meringue Pie.\u0026nbsp; No if's ands or in-betweens!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-1NVCnw-gNLk\/X6amWOKzDOI\/AAAAAAADFcw\/fFeqqpjYcYcXrUmPvU5GWv6nzM9_-LMEwCLcBGAsYHQ\/s2048\/DSCN6396.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Lemon Meringue Pie\" border=\"0\" data-original-height=\"1859\" data-original-width=\"2048\" height=\"580\" src=\"https:\/\/1.bp.blogspot.com\/-1NVCnw-gNLk\/X6amWOKzDOI\/AAAAAAADFcw\/fFeqqpjYcYcXrUmPvU5GWv6nzM9_-LMEwCLcBGAsYHQ\/w640-h580\/DSCN6396.JPG\" title=\"Classic Lemon Meringue Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ESo what is it about Lemon Meringue Pie that gives it that edge, albeit a tiny one, above all the other pies? What is it about Lemon Meringue Pie that I love so much.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EEven more than Chocolate or Butterscotch. Coconut Cream. Banana Cream.\u0026nbsp; Not even Apple Pie comes close to my love for Lemon Meringue.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-CZ_FtxdtKzQ\/X6aW4yMxvKI\/AAAAAAADFbg\/qh0zukLJu7kQd3N9MnQ-cBOGb7syOLxUACLcBGAsYHQ\/s2048\/DSCN6414.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Lemon Meringue Pie\" border=\"0\" data-original-height=\"2048\" data-original-width=\"1870\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-CZ_FtxdtKzQ\/X6aW4yMxvKI\/AAAAAAADFbg\/qh0zukLJu7kQd3N9MnQ-cBOGb7syOLxUACLcBGAsYHQ\/w584-h640\/DSCN6414.JPG\" title=\"Classic Lemon Meringue Pie\" width=\"584\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nPerhaps it is the fact that I adore the flavor of lemons. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey are cheek-achingly tart . . . but with a touch of sunshine that never disappoints .\n . . \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-5b-jW44pZdY\/X6aW49eyFqI\/AAAAAAADFbk\/O6diIvpaoXgZDrZ-OJO7SYFWBIZm_hBJACLcBGAsYHQ\/s1894\/DSCN6415.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Lemon Meringue Pie\" border=\"0\" data-original-height=\"1691\" data-original-width=\"1894\" height=\"572\" src=\"https:\/\/1.bp.blogspot.com\/-5b-jW44pZdY\/X6aW49eyFqI\/AAAAAAADFbk\/O6diIvpaoXgZDrZ-OJO7SYFWBIZm_hBJACLcBGAsYHQ\/w640-h572\/DSCN6415.JPG\" title=\"Classic Lemon Meringue Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;That quivering, mouth puckering and yet sweet, almost translucent \nfilling. It is almost like a jelly, but more unctuous and richer . . . \nlike a golden jewel.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EWhen we were children, my mother used to keep out \nsome of the filling without the crust, and add a big of milk to it for \nmy brother.\u0026nbsp; It was thought that pastry was hard for small children to \ndigest.\u0026nbsp; It looked delicious that way but\u0026nbsp; . . . \u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-61hV9K_J_lg\/X6aW5XxwoXI\/AAAAAAADFbo\/PVH54-NstkQO-UAXV9RWsGbaLHl514rQgCLcBGAsYHQ\/s2048\/DSCN6416.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Lemon Meringue Pie\" border=\"0\" data-original-height=\"1800\" data-original-width=\"2048\" height=\"562\" src=\"https:\/\/1.bp.blogspot.com\/-61hV9K_J_lg\/X6aW5XxwoXI\/AAAAAAADFbo\/PVH54-NstkQO-UAXV9RWsGbaLHl514rQgCLcBGAsYHQ\/w640-h562\/DSCN6416.JPG\" title=\"Classic Lemon Meringue Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThen there is the pastry.\u0026nbsp; What is a pie without pastry?\u0026nbsp; I favor my recipe for \u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/butter-lard-pastry\" rel=\"nofollow\" target=\"_blank\"\u003EButter Lard \u003C\/a\u003Epastry.\u0026nbsp;\n It is crisp and flaky.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EYes, it does make two crusts, but you can \nalways freeze one disc of pastry for future use.\u0026nbsp; Wrapped up tightly it \nwill keep for several months.\u0026nbsp; Simply bring to room temperature when you\n want to use it and roll out as desired.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-NZyEqmKqGu8\/X6aXA7dWFeI\/AAAAAAADFbs\/i0kgUrr2E1gknTULu9uCHd0qFZ-wv1omgCLcBGAsYHQ\/s2048\/DSCN6417.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Lemon Meringue Pie\" border=\"0\" data-original-height=\"1849\" data-original-width=\"2048\" height=\"578\" src=\"https:\/\/1.bp.blogspot.com\/-NZyEqmKqGu8\/X6aXA7dWFeI\/AAAAAAADFbs\/i0kgUrr2E1gknTULu9uCHd0qFZ-wv1omgCLcBGAsYHQ\/w640-h578\/DSCN6417.JPG\" title=\"Classic Lemon Meringue Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ELets talk about meringue.\u0026nbsp; I was awfully tempted to add an extra egg white\n to mine the other day so that it would be piled gloriously on top of \nthe pie, but I did not.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EIf you have your egg whites at room temperature\n they will whip up with more volume than if they are cold, so always \nbring them to room temperature first!\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-wH2FVakP9t0\/X6aXBEKlkII\/AAAAAAADFbw\/lWuPwaupFgMBWAN2Pkb8fWFLabk2Q_2pwCLcBGAsYHQ\/s2048\/DSCN6418.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Lemon Meringue Pie\" border=\"0\" data-original-height=\"1720\" data-original-width=\"2048\" height=\"538\" src=\"https:\/\/1.bp.blogspot.com\/-wH2FVakP9t0\/X6aXBEKlkII\/AAAAAAADFbw\/lWuPwaupFgMBWAN2Pkb8fWFLabk2Q_2pwCLcBGAsYHQ\/w640-h538\/DSCN6418.JPG\" title=\"Classic Lemon Meringue Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EYou want to beat your egg whites stiff, but still moist before you start\n adding the sugar.\u0026nbsp; Add the sugar slowly, beating them constantly until \nyou have a thick, stiff, glossy billowing mixture.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EYou should be able to hold a perfectly whipped bowl of egg whites upside down over your head without fear of it pouring out.\u0026nbsp; I have never been brave enough to put that to the test. How about you?\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-iyNz8EkpwRQ\/X6aXBASKGAI\/AAAAAAADFb0\/ZARtN7Z86Z0pgp6r_8vjJYX0lEsdddzeQCLcBGAsYHQ\/s2048\/DSCN6419.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Lemon Meringue Pie\" border=\"0\" data-original-height=\"1896\" data-original-width=\"2048\" height=\"592\" src=\"https:\/\/1.bp.blogspot.com\/-iyNz8EkpwRQ\/X6aXBASKGAI\/AAAAAAADFb0\/ZARtN7Z86Z0pgp6r_8vjJYX0lEsdddzeQCLcBGAsYHQ\/w640-h592\/DSCN6419.JPG\" title=\"Classic Lemon Meringue Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ELike sweet soft clouds on top of that lovely filling, you only want to \nbake it until it is golden brown.\u0026nbsp; I will confess right now,\u0026nbsp; I am not \nfond of the British propensity to cook meringue until it is hard.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOn a \nLemon Pie, to my way of thinking, or any pie really,\u0026nbsp; a meringue topping should be soft and almost marshmallow like. But I am no Paul Hollywood and he might argue with me on that issue.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-tdcUiV6gDXw\/X6aXBgGsUKI\/AAAAAAADFb4\/QUoAQvTawP4aB9dpNjyU3od2b1FlgM1dACLcBGAsYHQ\/s2048\/DSCN6420.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Lemon Meringue Pie\" border=\"0\" data-original-height=\"1909\" data-original-width=\"2048\" height=\"596\" src=\"https:\/\/1.bp.blogspot.com\/-tdcUiV6gDXw\/X6aXBgGsUKI\/AAAAAAADFb4\/QUoAQvTawP4aB9dpNjyU3od2b1FlgM1dACLcBGAsYHQ\/w640-h596\/DSCN6420.JPG\" title=\"Classic Lemon Meringue Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EAnd, oh . . .\u0026nbsp; I know the temptation is oh so great to want to cut into \nit almost right away. Do chill it for at least two hours and preferably overnight in the refrigerator if \nyou can resist it that long.\u0026nbsp; It is really worth the wait.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EAnother tip, let it come fully to room temperature before chilling it.\u0026nbsp; That way the meringue shouldn't shrink back from the edges or weep.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThose little beads that often form on top of the meringue . . . mom always said that was vitamins. That was her answer to everything bless her.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-c5sPCGTyBrU\/X6aXJ-s0lWI\/AAAAAAADFcI\/m6PY45yqCO0xPeON7Yw_F03THSYs7nwGACLcBGAsYHQ\/s2048\/DSCN6421.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Lemon Meringue Pie\" border=\"0\" data-original-height=\"1789\" data-original-width=\"2048\" height=\"560\" src=\"https:\/\/1.bp.blogspot.com\/-c5sPCGTyBrU\/X6aXJ-s0lWI\/AAAAAAADFcI\/m6PY45yqCO0xPeON7Yw_F03THSYs7nwGACLcBGAsYHQ\/w640-h560\/DSCN6421.JPG\" title=\"Classic Lemon Meringue Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EYou will get lovely straight edged, shimmering wedges of pie.\u0026nbsp; Use a \nsharp knife and dip it into hot water with each cup and the meringue \nwon't stick to the knife and tear.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EYou will get perfect slices. Trust me on this.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Jsoj7x62zKs\/X6aXJrk2uiI\/AAAAAAADFcA\/FXtqJDB4vIAPmCUW838FoJAjcEUJdHMWQCLcBGAsYHQ\/s2048\/DSCN6422.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Lemon Meringue Pie\" border=\"0\" data-original-height=\"1899\" data-original-width=\"2048\" height=\"594\" src=\"https:\/\/1.bp.blogspot.com\/-Jsoj7x62zKs\/X6aXJrk2uiI\/AAAAAAADFcA\/FXtqJDB4vIAPmCUW838FoJAjcEUJdHMWQCLcBGAsYHQ\/w640-h594\/DSCN6422.JPG\" title=\"Classic Lemon Meringue Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis truly is a most beautiful pie.\u0026nbsp; The MOST beautiful tastiest of \npies.\u0026nbsp; It is a rare treat for me.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhen I do cave in and make one, I \nfind it achingly impossible to resist!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-i46NogYhYvw\/X6aXJv-dByI\/AAAAAAADFcE\/RAz52VFWrschB_sYNyReA6AD8kd1CwhCgCLcBGAsYHQ\/s2048\/DSCN6423.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Lemon Meringue Pie\" border=\"0\" data-original-height=\"1775\" data-original-width=\"2048\" height=\"554\" src=\"https:\/\/1.bp.blogspot.com\/-i46NogYhYvw\/X6aXJv-dByI\/AAAAAAADFcE\/RAz52VFWrschB_sYNyReA6AD8kd1CwhCgCLcBGAsYHQ\/w640-h554\/DSCN6423.JPG\" title=\"Classic Lemon Meringue Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIf you bake only one thing this weekend, one dessert, let it be this. You will not regret it! Now where was my fork?\u003Cbr \/\u003E\u0026nbsp;\u003Cp\u003E\u003C\/p\u003E \n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/1.bp.blogspot.com\/-Wnv_XyO75Fk\/X6aW4RZBSlI\/AAAAAAADFbc\/ZKPpEKC-8VcbGYFy7IpReEEf-0TVKIz8QCLcBGAsYHQ\/s2048\/Cover%2BLemon%2BMeringue%2BPie.JPG\",\"name\":\"Classic Lemon Meringue Pie\",\"prepTime\":\"PT30M\",\"cookTime\":\"PT15M\",\"totalTime\":\"PT2H45M\",\"description\":\"A basic Lemon Meringue Pie recipe taken from the old Purity Cookbook. Its been a standard in my home for years.\",\"yield\":\"makes one 9-inch pie\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"1 1\/4 cups (240g) granulated sugar\",\"1\/4 cup (35g) all purpose\/ plain flour\",\"3 TBS cornflour (cornstarch)\",\"1\/4 tsp salt\",\"3 cups (709ml) boiling water\",\"3 large free range egg yolks, beaten\",\"1 TBS butter\",\"1 TBS finely grated lemon zest\",\"1\/2 cup (120ml) strained lemon juice\",\"3 large free range egg whites\",\"1\/4 tsp cream of tartar\",\"6 TBS granulated sugar\",\"one 9-inch prebaked pie crust (I prefer shortcrust, but you can use graham cracker or whatever you prefer)\"],\"recipeInstructions\":[\"To make the filling, combine the sugar, flour, cornflour and salt in a saucepan. Gradually whisk in the boiling water.\",\"Cook, stirring constantly, over medium heat, until thickened. Cover and cook over low eat for about 2 minutes longer, stirring occasionally.\",\"Whisk a small amount of the hot mixture into the egg yolks to temper them then blend them back into the hot mixture, whisking constantly.\",\"Cook for a further two minutes, stirring constantly. Remove from the heat and whisk in the butter lemon juice and lemon zest.\",\"Cool to lukewarm, stirring a few times. Pour into the unbaked pie crust.\",\"Preheat the oven to 190*C\/375*F\/ gas mark 5.\",\"Beat the egg whites with the cream of tartar using an electric whisk, until the mixture forms stiff but moist peaks. Very gradually add the sugar, beating continuously, until very stiff and shiny.\",\"Spread onto the lukewarm pie, touching the crust all the way around. Swirl the meringue in peaks and points on top of the pie.\",\"Bake in the preheated oven for about 12 minutes, until golden brown.\",\"Allow to cool to room temperature before storing in the refrigerator. (I like to chill it for a couple hours prior to eating it.)\",\"Cuts best when ice cold. To cut, dip a sharp knive into hot water and cut into wedges, wetting the knife each time.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"237\" data-ccmcardnum=\"3\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Ch3 class=\"ccm-name\"\u003EClassic Lemon Meringue Pie\u003C\/h3\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Ca class=\"ccm-printbutton\" href=\"https:\/\/www.recipesgenerator.com\/p\/print.html?em=nzirvzorxvqlzm^^zlo.xln\u0026amp;cardid=237\u0026amp;cardnum=3\" id=\"ccm-printbutton\" onclick=\"this.href = this.href + \u0026quot;\u0026amp;url=\u0026quot; + location.href;ccmpr(this);\" target=\"_blank\"\u003EPrint\u003C\/a\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Classic Lemon Meringue Pie\" draggable=\"false\" height=\"607\" src=\"https:\/\/1.bp.blogspot.com\/-Wnv_XyO75Fk\/X6aW4RZBSlI\/AAAAAAADFbc\/ZKPpEKC-8VcbGYFy7IpReEEf-0TVKIz8QCLcBGAsYHQ\/w640-h607\/Cover%2BLemon%2BMeringue%2BPie.JPG\" title=\"Classic Lemon Meringue Pie\" width=\"640\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan\u003Emakes one 9-inch pie\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\"\u003E\u003Cspan class=\"ccm-time-child\"\u003Eprep time: 30 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Ecook time: 15 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Einactive time: 2 Hour\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Etotal time: 2 H \u0026amp; 45 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EA basic Lemon Meringue Pie recipe taken from the old Purity Cookbook. Its been a standard in my home for years.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the filling:\u003C\/div\u003E\u003Cul\u003E\u003Cli\u003E1 1\/4 cups (240g) granulated sugar\u003C\/li\u003E\u003Cli\u003E1\/4 cup (35g) all purpose\/ plain flour\u003C\/li\u003E\u003Cli\u003E3 TBS cornflour (cornstarch)\u003C\/li\u003E\u003Cli\u003E1\/4 tsp salt\u003C\/li\u003E\u003Cli\u003E3 cups (709ml) boiling water\u003C\/li\u003E\u003Cli\u003E3 large free range egg yolks, beaten\u003C\/li\u003E\u003Cli\u003E1 TBS butter\u003C\/li\u003E\u003Cli\u003E1 TBS finely grated lemon zest\u003C\/li\u003E\u003Cli\u003E1\/2 cup (120ml) strained lemon juice\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the meringue:\u003C\/div\u003E\u003Cul\u003E\u003Cli\u003E3 large free range egg whites\u003C\/li\u003E\u003Cli\u003E1\/4 tsp cream of tartar\u003C\/li\u003E\u003Cli\u003E6 TBS granulated sugar\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EYou will also need:\u003C\/div\u003E\u003Cul\u003E\u003Cli\u003Eone 9-inch prebaked pie crust (I prefer shortcrust, but you can use graham cracker or whatever you prefer)\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col\u003E\u003Cli\u003ETo make the filling, combine the sugar, flour, cornflour and salt in a saucepan. Gradually whisk in the boiling water.\u003C\/li\u003E\u003Cli\u003ECook, stirring constantly, over medium heat, until thickened. Cover and cook over low eat for about 2 minutes longer, stirring occasionally.\u003C\/li\u003E\u003Cli\u003EWhisk a small amount of the hot mixture into the egg yolks to temper them then blend them back into the hot mixture, whisking constantly.\u003C\/li\u003E\u003Cli\u003ECook for a further two minutes, stirring constantly. Remove from the heat and whisk in the butter lemon juice and lemon zest.\u003C\/li\u003E\u003Cli\u003ECool to lukewarm, stirring a few times. Pour into the unbaked pie crust.\u003C\/li\u003E\u003Cli\u003EPreheat the oven to 190*C\/375*F\/ gas mark 5.\u003C\/li\u003E\u003Cli\u003EBeat the egg whites with the cream of tartar using an electric whisk, until the mixture forms stiff but moist peaks. Very gradually add the sugar, beating continuously, until very stiff and shiny.\u003C\/li\u003E\u003Cli\u003ESpread onto the lukewarm pie, touching the crust all the way around. Swirl the meringue in peaks and points on top of the pie.\u003C\/li\u003E\u003Cli\u003EBake in the preheated oven for about 12 minutes, until golden brown.\u003C\/li\u003E\u003Cli\u003EAllow to cool to room temperature before storing in the refrigerator. (I like to chill it for a couple hours prior to eating it.)\u003C\/li\u003E\u003Cli\u003ECuts best when ice cold. To cut, dip a sharp knive into hot water and cut into wedges, wetting the knife each time.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{\tcolor: #4193f0;}.ccm-wrapper{\tcolor:#000;max-width: 620px;\tposition: relative;padding: 20px;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{font-size: 20px!important;font-weight: 700!important;\tletter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{\tposition: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;text-decoration: none;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;\tfont-size: 16px;\tmargin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section ol,.ccm-section ul{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding-top: 10px;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{font-size: 15px;margin: 10px 0;padding-left: 30px;font-family: inherit;line-height: 1.7;white-space: pre-line}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;margin-top: 15px;padding-top: 15px;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 15px -20px -20px;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;\tborder-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section \u003E br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{\tpadding: 10px;display: inline-block;\twhite-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center \/ 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 20px -20px -20px;color: #fff;display: -webkit-box !important;display: -ms-flexbox !important;display: flex !important;-webkit-box-align: center;-ms-flex-align: center;align-items: center;}.ccm-instagram-icon{\tall: unset;width: 65px;height: 65px;\tflex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='3'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum='3'] .ccm-name{text-align:center!important;text-transform:capitalize;margin:-20px -20px 0!important;background:#fff;padding:20px;border-bottom:2px solid #6672E5;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum='3'] .ccm-btns-wrapper{position:relative;text-align:center;margin-bottom:25px;}[data-ccmcardnum='3'] #ccm-printbutton{font-weight:700;background:#6672E5;text-transform:uppercase;border-radius:0;border-bottom-left-radius:10px;border-bottom-right-radius:10px;}[data-ccmcardnum='3'] .ccm-print-options{right:calc(50% - 53px);}[data-ccmcardnum='3'] .ccm-image{height:250px;width:250px;overflow:hidden;margin:40px auto;}[data-ccmcardnum='3'] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-radius:50%;}[data-ccmcardnum='3'] .ccm-info{display:-webkit-box;display:-ms-flexbox;display:flex;-webkit-box-pack:justify;-ms-flex-pack:justify;justify-content:center;}[data-ccmcardnum='3'] .ccm-time{border-right:0;border-left:0;margin:0 -20px;border-top:1px dashed #000;border-bottom:1px dashed #000;}[data-ccmcardnum='3'] .ccm-summary{margin-bottom:25px;}[data-ccmcardnum='3'] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px;}\u003C\/style\u003E\u003Cscript class=\"ccm-card-script\"\u003Evar ccmPrintWin = null; function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open(\"\", \"printwin\"); } else { ccmPrintWin.close(); ccmPrintWin = window.open(\"\", \"printwin\"); } var d = ccmPrintWin.document; d.querySelector(\"body\").innerHTML = btn.closest(\".ccm-card\").outerHTML; if (id == \"ccm-printWithoutImage\") { d.querySelector(\".ccm-image\").remove(); } var n = d.createElement(\"style\"); n.innerHTML = document.querySelector(\".ccm-card-styles\").innerHTML + \"body{font-family:sans-serif}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients,.clickToBuy{display:none!important}.ccm-wrapper{box-shadow:none!important}\"; d.querySelector(\"head\").appendChild(n);ccmPrintWin.print();}if(id === \"ccm-printbutton\"){var po = btn.closest(\".ccm-wrapper\").querySelector(\".ccm-print-options\"); po ? po.classList.toggle(\"ccm-show\"):ccmprNow();}else{ccmprNow();}}window.addEventListener(\"DOMContentLoaded\", function () { if (!document.querySelector(\".ccm-card-e-script\")) { var s = document.createElement(\"script\"); s.className = \"ccm-card-e-script\"; s.src = \"https:\/\/koboki.github.io\/recipes-generator\/js-code.js?v=\" + (new Date()).getTime(); document.querySelector(\"head\").appendChild(s); } });\u003C\/script\u003E\u003Cscript class=\"ccm-card-e-script\" src=\"https:\/\/koboki.github.io\/recipes-generator\/js-code.js?v=1604753372845\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E \n\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-C3wiMUCUxp8\/X6aYAvj87eI\/AAAAAAADFck\/sFMxs5gNaUYc0Yus6IJSqFlSRtN_AV3xQCLcBGAsYHQ\/s2048\/DSCN6418.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Classic Lemon Meringue Pie\" border=\"0\" data-original-height=\"1720\" data-original-width=\"2048\" height=\"538\" src=\"https:\/\/1.bp.blogspot.com\/-C3wiMUCUxp8\/X6aYAvj87eI\/AAAAAAADFck\/sFMxs5gNaUYc0Yus6IJSqFlSRtN_AV3xQCLcBGAsYHQ\/w640-h538\/DSCN6418.JPG\" title=\"Classic Lemon Meringue Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThanks so much for visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003Cspan style=\"font-weight: 400;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin \u003C\/a\u003E\u003C\/span\u003E\u003C\/p\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1120651482870695846\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/11\/classic-lemon-meringue-pie.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1120651482870695846"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1120651482870695846"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/11\/classic-lemon-meringue-pie.html","title":"Classic Lemon Meringue Pie"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-Wnv_XyO75Fk\/X6aW4RZBSlI\/AAAAAAADFbc\/ZKPpEKC-8VcbGYFy7IpReEEf-0TVKIz8QCLcBGAsYHQ\/s72-w640-h606-c\/Cover%2BLemon%2BMeringue%2BPie.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8518278146567544750"},"published":{"$t":"2018-03-28T04:00:00.001+01:00"},"updated":{"$t":"2020-11-20T11:04:26.438+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"The Classics"}],"title":{"type":"text","$t":"Swiss Roll"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-3sGX4ETl6Bo\/WroyRc2TvcI\/AAAAAAAByrc\/Lso0WnMCsoATfSvnKKYsj-azKR7wYztIwCLcBGAs\/s1600\/Cover%2Bswiss%2Broll.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Swiss Roll\" border=\"0\" data-original-height=\"640\" data-original-width=\"600\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-3sGX4ETl6Bo\/WroyRc2TvcI\/AAAAAAAByrc\/Lso0WnMCsoATfSvnKKYsj-azKR7wYztIwCLcBGAs\/w600-h640\/Cover%2Bswiss%2Broll.jpg\" title=\"Swiss Roll\" width=\"600\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nFunny how things are named different things in different places.\u0026nbsp; In \nCanada, we would call this a jelly roll . . . over here it becomes a \nSwiss Roll . . . and I have no real idea of where the name came from, \nbut if you click \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Swiss_roll\" target=\"_blank\"\u003E\u003Cb\u003Ehere\u003C\/b\u003E\u003C\/a\u003E,\n you can find out all sorts of things about them.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI found it quite \nfascinating, and what was really interesting was that there seems to be a\n similar creation in a lot of cultures . . . a rose by any other name \nand all that!!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAt the end of the day it doesn't really matter what it's\n called . . . it only really matters that it tastes good and goes down \nwell with a hot cuppa!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-iP3ntMsfNq0\/WroyRViQHTI\/AAAAAAAByrg\/ctTPKO5Fe_sKIJYKiH7LecO0uSuB7r-4ACLcBGAs\/s1600\/unnamed-46.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Swiss Roll\" border=\"0\" data-original-height=\"602\" data-original-width=\"639\" height=\"602\" src=\"https:\/\/1.bp.blogspot.com\/-iP3ntMsfNq0\/WroyRViQHTI\/AAAAAAAByrg\/ctTPKO5Fe_sKIJYKiH7LecO0uSuB7r-4ACLcBGAs\/w640-h602\/unnamed-46.jpg\" title=\"Swiss Roll\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nSwiss Roll is the perfect cake to bake.\u0026nbsp; It goes together very quickly \nand you can have one done and finished and be eating it well within half\n an hour,seriously!!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EBut . . . that's not the best news.\u0026nbsp; The really good news is that . . . IT'S COMPLETELY FAT FREE!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-HSoRBijW_g4\/WroyRSYVbVI\/AAAAAAAByrk\/6ZkARSof35UbT89jqaPs9Jp9KTuHq9OIQCLcBGAs\/s1600\/unnamed-47.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Swiss Roll\" border=\"0\" data-original-height=\"639\" data-original-width=\"616\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-HSoRBijW_g4\/WroyRSYVbVI\/AAAAAAAByrk\/6ZkARSof35UbT89jqaPs9Jp9KTuHq9OIQCLcBGAs\/w616-h640\/unnamed-47.jpg\" title=\"Swiss Roll\" width=\"616\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI know . . . what a bonus!!\u0026nbsp; I am all for fat free . . . of course that \ndoesn't mean it's calorie free . . . and you still do have to bear in \nmind that extra calories are extra calories and they still add up.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt is nice to know, howver, that if you are going to indulge in a treat, it \ncan at least be that little bit\u003Ci\u003E less\u003C\/i\u003E bad for you than say . . .\u0026nbsp; a chocolate brownie or some other decadent indulgence!!\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-CYurBtVg36w\/WroySbHin8I\/AAAAAAAByro\/iWy1zv53iacquqiuHbXBNcEr4VpZYHjVACLcBGAs\/s1600\/unnamed-48.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Swiss Roll\" border=\"0\" data-original-height=\"640\" data-original-width=\"608\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-CYurBtVg36w\/WroySbHin8I\/AAAAAAAByro\/iWy1zv53iacquqiuHbXBNcEr4VpZYHjVACLcBGAs\/w608-h640\/unnamed-48.jpg\" title=\"Swiss Roll\" width=\"608\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYep!\u0026nbsp; Not an ounce of fat to be seen.\u0026nbsp; Well . . .of course that is all \ndepending on what you fill it with.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EObviously cream and curds and \ncaramel are going to be more fattening . . . but using preserves . . . \nwell, there's no fat in there, and if you get the low sugar jam, or the \nsugar free jam, how bad can that be, really???\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-T7FkLyj_XUo\/WroySp8BnPI\/AAAAAAAByrs\/AJnYAraRLMIoEnWKObek1GyMk4uhRqKIgCLcBGAs\/s1600\/unnamed-49.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Swiss Roll\" border=\"0\" data-original-height=\"640\" data-original-width=\"570\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-T7FkLyj_XUo\/WroySp8BnPI\/AAAAAAAByrs\/AJnYAraRLMIoEnWKObek1GyMk4uhRqKIgCLcBGAs\/w570-h640\/unnamed-49.jpg\" title=\"Swiss Roll\" width=\"570\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cp\u003E\nIt's really quite a versatile cake actually.\u0026nbsp; You can fill it with all \nsorts . . . whipped cream and fresh fruit, any flavour of jam which \nstrikes your fancy.\u003C\/p\u003E\u003Cp\u003EThen there is lemon curd . . . caramel . . . chocolate . . . it's \nreally all up to you and what you feel like eating!!\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-Vl5aVx2Fu4M\/WroySxwq55I\/AAAAAAAByrw\/hWZwklEByl4jupAC3L4hnf5Qb4brH3nVACLcBGAs\/s1600\/unnamed-50.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Swiss Roll\" border=\"0\" data-original-height=\"639\" data-original-width=\"627\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-Vl5aVx2Fu4M\/WroySxwq55I\/AAAAAAAByrw\/hWZwklEByl4jupAC3L4hnf5Qb4brH3nVACLcBGAs\/w626-h640\/unnamed-50.jpg\" title=\"Swiss Roll\" width=\"626\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nTodd,\u0026nbsp; being the old fashioned fella that he is . . .\u0026nbsp; likes\u0026nbsp; it plainly\n filled with just raspberry jam.\u0026nbsp; Happily I quite concur!\u0026nbsp; I am a real \njam lover myself I have to say!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt REALLY \u003Ci\u003Eis \u003C\/i\u003Equite scrummy.\u0026nbsp; Nom Nom!!\u0026nbsp; Enjoy!!\u0026nbsp; (I do think a dollop of whipped cream is also very nice on this . . . just sayin'!!)\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-DMRAfaf7ltg\/WroyS0Ql-yI\/AAAAAAAByr0\/lfht8qni2k87L_lfZX4TPLE6sgvRr0q9ACLcBGAs\/s1600\/unnamed-51.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Swiss Roll\" border=\"0\" data-original-height=\"639\" data-original-width=\"590\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-DMRAfaf7ltg\/WroyS0Ql-yI\/AAAAAAAByr0\/lfht8qni2k87L_lfZX4TPLE6sgvRr0q9ACLcBGAs\/w589-h640\/unnamed-51.jpg\" title=\"Swiss Roll\" width=\"589\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ci\u003E\u003Cb\u003E*Swiss Roll*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes one 13 inch long roll, serving 6 to 8 people\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/swiss-roll\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA\n fatless sponge, rolled up with a jam filling.\u0026nbsp; You can of course get \nmore creative and fill it with all sorts, such as whipped cream and \nfresh fruit, Lemon curd, etc.\u0026nbsp; Quick and easy to do and makes a \nfabulously quick teatime treat!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E4 large free range eggs\u003Cbr \/\u003E95g (1\/2 cup) caster sugar\u003Cbr \/\u003E100g self raising flour (a scant 3\/4 cup)\u003Cbr \/\u003E\u003Cbr \/\u003Ecaster sugar to sprinkle\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003ETo fill:\u003C\/b\u003E\u003Cbr \/\u003E4 heaped tablespoons of strawberry or raspberry jam\u003Cbr \/\u003E(I go for the larger amount rather than the smaller)\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nPreheat the oven to 220*C\/425*F\/Gas mark 7.\u0026nbsp; LIghtly butter a 13 by 9 inch swiss roll tin and then line with baking parchment.\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003EPlace\n the eggs and sugar in a large bowl. Whisk with an electric mixer on \nhigh until the mixture is light and frothy and the whisk leaves a ribbon\n train when lifted out of the bowl.\u0026nbsp; Sift the flour into the mixture, \ncarefully folding it in at the same time.\u0026nbsp; Do not over mix or your cake \nwill not be as light as it could be.\u0026nbsp; Turn into the prepared tin and \ngently shake it to level it out, making sure that it spreads into the \ncorners.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EBake in the preheated oven for about 10 minutes, or \nuntil the sponge is golden brown and has begun to shrink from the edges \nof the tin.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EWhile the cake is cooking lay a piece of parchment \npaper on the counter top larger than the tin the cake is cooking in.\u0026nbsp; \nSprinkle evenly with several tablespoons of caster sugar.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EInvert \nthe baked cake onto the sugar covered parchment paper.\u0026nbsp; Quickly loosen \nthe paper on the bottom of the cake and carefully peel it off.\u0026nbsp; Trim one\n short edge of the sponge with a sharp knife, about 1 inch in from the \nedge, making sure you do not cut it all the way through.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EAllow to\n cool for several minutes and then spread the jam evenly over the cake.\u0026nbsp;\n If the cake is too hot it will absorb too much of the jam.\u0026nbsp; Roll the \ncake up firmly, starting at the scored edge.\u0026nbsp; Allow to cool before \nslicing with a serrated knife.\u0026nbsp; Delicious!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-332RYzUDEqI\/WroyTMjz6BI\/AAAAAAAByr4\/6bDxcrJ87zMTB6332VG-NmONo_E2C7oQQCLcBGAs\/s1600\/unnamed-52.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Swiss Roll\" border=\"0\" data-original-height=\"640\" data-original-width=\"564\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-332RYzUDEqI\/WroyTMjz6BI\/AAAAAAAByr4\/6bDxcrJ87zMTB6332VG-NmONo_E2C7oQQCLcBGAs\/w563-h640\/unnamed-52.jpg\" title=\"Swiss Roll\" width=\"563\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nT really is one of my family's very favourite of all cakes.\u0026nbsp; I have always wanted to try it with a sugar substitute, but haven't really gotten around to it yet.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMaybe filled with a low sugar jam.\u0026nbsp; That would\u0026nbsp; make it fat free and very low in sugar.\u0026nbsp; I will let you know when I do!\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cp\u003EThis content (written and photography) is the sole property of The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: mariealicejoan at aol dot com Thanks so much for\n visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003Cspan style=\"font-weight: 400;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin \u003C\/a\u003E\u003C\/span\u003E\u003C\/p\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8518278146567544750\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/03\/swiss-roll.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8518278146567544750"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8518278146567544750"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/03\/swiss-roll.html","title":"Swiss Roll"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-3sGX4ETl6Bo\/WroyRc2TvcI\/AAAAAAAByrc\/Lso0WnMCsoATfSvnKKYsj-azKR7wYztIwCLcBGAs\/s72-w600-h640-c\/Cover%2Bswiss%2Broll.jpg","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6818464700105537267"},"published":{"$t":"2011-06-09T04:00:00.004+01:00"},"updated":{"$t":"2011-06-09T04:00:00.294+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meat and potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sandwiches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"The Classics"}],"title":{"type":"text","$t":"Hot Hamburger Platter Dinner"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11367.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOne thing my Todd has always wanted to do is to go to a diner to eat.  You know . . . just like the ones on the telly that you see in all those American movies.\u003Cbr \/\u003E\u003Cbr \/\u003EAll chrome and formica . . . and juke boxes, waitresses named Sally, and a coffee cup that has no bottom.\u003Cbr \/\u003E\u003Cbr \/\u003EClub sandwiches, gravy fries and mile high pies.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 497px; height: 465px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11368.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI thought I would try to recreate a Diner meal for him here at home tonight, but in as low fat as possible.  One of my favourites back home use to be the Hot Hamburger Sandwich Platter.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11369.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA big oval platter,  loaded up with hot fries, a huge hamburger pattie on a toasted bun, with oodles of gravy slathered over top and a small bucket of coleslaw on the side.  Washed down with an ice cold soda pop.  It can't be beat!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11371.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt might not be much to look at, but what it lacks in looks, it more than makes up for in flavour.  I used extra lean ground steak, which I flavoured with onion powder, garlic, seasoning salt and black pepper . . . lots of onion and garlic.  I then divided the meat into four equal shapes and then flattened them as thin as I could into a huge flat irregular sized burgers, so they had lots of little nooks and crannies on the edges.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11372.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBecause they were really thin, they cooked in quick time and all the moisture stayed inside the burger, so they were moist as well as flavourful, with a nice sear on the outside.  The chips . . . why oven baked of course, and cut so thin that they  also   turned out nicely browned with crisp golden edges.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11374.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou can make your own pan gravy if you wish. (I tell you how) or you can just open a tin of beef gravy.  Me, I opted for Bisto, coz there is not much fat in it., and it's as easy as boiling the kettle.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11376.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EEven the coleslaw, my own homemade, was low in fat . . .  as I used a fat free mayo and low fat creme fraiche.  The only thing I \u003Cspan style=\"font-style: italic;\"\u003Edidn't\u003C\/span\u003E do was to put on a short dress and ask him to \"kiss ma grits!\"     (I also didn't ask for a tip!)  Oh, and there was no pie . . . sigh . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11377.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Ci\u003E*Hot Hamburger Platter Dinner*\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/hot-hamburger-platter-dinner\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's  diner food for the UK!  A delicious well flavoured hot hamburger patty  on a toasted bun half, topped with gravy and served with crispy fries  and coleslaw!\u003Cbr \/\u003E\u003Cbr \/\u003E1 pound extra lean minced steak\u003Cbr \/\u003E1 TBS minced garlic\u003Cbr \/\u003E1 TBS onion powder\u003Cbr \/\u003E1 tsp seasoned salt\u003Cbr \/\u003E5 TBS flour\u003Cbr \/\u003E1 litre of beef broth\u003Cbr \/\u003E4 large baking potatoes\u003Cbr \/\u003Eoil\u003Cbr \/\u003Eseasonings for the fries (I like the smoked paprika, sweet red pepper and thyme mix from M\u0026amp;S)\u003Cbr \/\u003Esalt and black pepper\u003Cbr \/\u003EToasted Bun halves\u003Cbr \/\u003EColeslaw, your own or purchased\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 225*C\/425*F\/ gas mark 7.  Have ready a large baking sheet.\u003Cbr \/\u003E\u003Cbr \/\u003EWash  the potatoes and dry well.  Cut into thin chips.  Toss them onto the  baking sheet.  Pour about 1 TBS of oil over top along with some of your  chosen seasoning and some salt and black pepper.  Toss together with  your hands.  Place into the heated oven and bake for about 35 to 40  minutes, until golden brown and crispy.\u003Cbr \/\u003E\u003Cbr \/\u003EMix together the minced  steak, garlic, onion powder, seasoned salt and a bit of salt and lots of  black pepper to taste.  (You can pinch off a little bit and fry it in a  pan to see if you have the seasoning correct if you wish.)  Shape into  large flat irregular shaped patties.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace a large skillet over  mediium high heat.  Add a bit of oil and fry the patties until well  browned on both sides and cooked through.  Remove and keep warm.   Reserve any drippings in the pan.  There probably won't be much.  You  will need about 4 TBS.  You can add some butter to the pan drippings to  make this up.  Once the fat is melted and hot, stir in the flour,  whisking it in well.  Slowly whisk in the broth a bit at a time,  whisking until the gravy thickens.  Simmer for several minutes then  taste and adjust seasoning as required.\u003Cbr \/\u003E\u003Cbr \/\u003EDivide the fries  between 4 heated plates.  Place a toasted bun half on each and top with a  burger.  Spoon over some of the gravy, making sure it covers the burger  and some of the chips.  Serve with coleslaw on the side.  Enjoy!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6818464700105537267\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/06\/hot-hamburger-platter-dinner.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6818464700105537267"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6818464700105537267"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/06\/hot-hamburger-platter-dinner.html","title":"Hot Hamburger Platter Dinner"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5817186230013245139"},"published":{"$t":"2011-02-24T04:00:00.002+00:00"},"updated":{"$t":"2011-02-24T04:00:01.818+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"The Classics"}],"title":{"type":"text","$t":"Beef Bourguignon"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19368.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis was something that I made at the weekend, and am only now getting on to writing about it on here.  I actually made it on Saturday, and then warmed it up in the slow cooker on Sunday when we were at church.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19360.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMy goodness but it sure did smell wonderful when we arrived back home and opened up the door!  We are always famished when we get home from church and it's really nice to have something on tap  and waiting for us when we get in.\u003Cbr \/\u003E\u003Cbr \/\u003ESure . . .  most times we have something simple and quick like egg and chips, beans on toast, or . . . spaghetti on toast . . . but then again . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19361.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESometimes we have something really scrummy like Boeuf Bourguignon!!  Rich and rib sticking, it may seem a bit old fashioned, but really . . . how can something as delicious as this ever really go out of style . . .\u003Cbr \/\u003E\u003Cbr \/\u003EIt is fabulous . . . tastily tender chunks of beef  and meaty mushrooms in a rich and delicious gravy.  Perfect over noodles or (in Todd's case) mashed potatoes!  You'll want to serve a nice crusty roll with it so that you can scoop up every last bit of that scrumminess on your plate.  (Sorry Mitzie, no leftovers for you today!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19364.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's one of those tasty meals that seems to get better and better each day it stands. We had the leftovers tonight, warmed in a casserole and topped with a swede\/potato mash a la cottage pie.  It does make rather a lot and so the rest I've popped into the freezer to take out sometime when we are wanting something rich and filling and delicious.  Win\/win\/win!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19368.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Boeuf Bourguinon*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 8\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/boeuf-bourginon\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDeliciously tender  beef.  This taste even better if you make it a day ahead of time and let  it ripen overnight, which makes it the perfect dinner party meal!   Serve with noodles, rice or mashed potatoes!\u003Cbr \/\u003E\u003Cbr \/\u003E1 1\/2 ounces plain flour (1\/3 cup)\u003Cbr \/\u003E2 tsp salt, divided\u003Cbr \/\u003E1 tsp black pepper, divided\u003Cbr \/\u003E2 1\/4 pound of stewing beef, cut into 1 inch cubes\u003Cbr \/\u003E3 rashers of rindless, smoked streaky bacon, chopped\u003Cbr \/\u003E1 large onion, peeled and chopped\u003Cbr \/\u003E1 large carrot, peeled and chopped\u003Cbr \/\u003E4 cloves of garlic, peeled and minced\u003Cbr \/\u003E375ml of dry red wine ( 1 1\/2 cups)\u003Cbr \/\u003E14 ounces beef broth\u003Cbr \/\u003E1 1\/2 pounds of fresh mushrooms, wiped clean and halved\u003Cbr \/\u003E2 TBS tomato poaste\u003Cbr \/\u003E1 tsp dried thyme\u003Cbr \/\u003E2 bay leaves\u003Cbr \/\u003E\u003Cbr \/\u003EHeat  a bit of oil in a large saucepan.  Add the bacon and cook until browned  and crisp. Scoop out with a slotted spoon and set aside.  Place the  beef in a plastic bag with the flour, 1 tsp of salt and 1\/2 tsp of  pepper. Shake together to coat the meat and add, 1\/2 at a time.  Cook  and brown on all sides.  Scoop out and keep warm.  Repeat with the  remainder of the meat, using a bit more oil if required.  Return all the  meat to the pan along with the bacon.  Add the onion, carrot and  garlic.  Cook and stir until the onion begins to soften.  Season with  the remainder of the salt and pepper.   Add the mushrooms, bay leaves,  thyme, broth and wine.  Bring to the boil, then reduce the heat to a  simmer, cover and simmer for about 2 hours.  Remove the cover and stir,  and simmer for an additional 1 1\/2 hours until the sauce is thickened  and rich and the meat is very tender.  Bring to room temperature and  then cover and refrigerate overnight.  When you are ready to serve,  bring slowly back to a simmer on top of the stove.  Once it is well  heated through you can serve it.  Remove the bay leaves before serving."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5817186230013245139\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/02\/beef-bourguignon.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5817186230013245139"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5817186230013245139"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/02\/beef-bourguignon.html","title":"Beef Bourguignon"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5139133413160601697"},"published":{"$t":"2010-01-02T04:00:00.000+00:00"},"updated":{"$t":"2010-01-02T04:00:00.571+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and tarts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"The Classics"}],"title":{"type":"text","$t":"A Classic Lemon Tart"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 363px; height: 288px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/lemons.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnyone who knows me well, knows that I am am totally in love with lemon.  I just adore lemon flavoured anything.\u003Cbr \/\u003E\u003Cbr \/\u003EOh . . .  I just adore a Lemon Drizzle Cake all moist and tender, with it's tart lemon drizzle crust dripping down the sides, just tempting you to dig in again and again . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 398px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/NewYearsEve015.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ELikewise a tasty Lemon Meringue Pie, all cold and chilled from the refrigerator, and cut into thick slices.  iIt's deliciously tart lemon filling all cold and rigid . . .  and standing to attention beneath that golden cap of sweet meringue . . .  I know the beads of liquid that form on the meringue overnight are not to be applauded, but they've always been one of my favourite parts . . . all sweet and gooey.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 351px; height: 399px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/NewYearsEve017.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd . . . don't get me started on those lovely Lemon Puff cookies . . . crisp and buttery, the sweet and buttery lemon flavoured cracker like biscuit, filled with tart buttercream.  Oh, how yummy.  You just cannot eat just one.\u003Cbr \/\u003E\u003Cbr \/\u003ELemon curd, especially my homemade one . . . I can eat it right out of the jar with a spoon.  A secret indulgence . . . and a yummy one.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 363px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/NewYearsEve018.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMy favourite of all though . . . has to be a classic Lemon Tart.  Ohh, that lovely crisp sweet pastry encasing a rich golden lemon filling . . . not quite custard and not quite pudding, but a wonderful combination of the two.    Your fork digs in and it melts in your mouth in one deliciously unctuous melange of buttery lemony goodness . . . bliss in every bite.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 402px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/NewYearsEve019.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOf course you could caramlize the sugar on top with a blowtorch . . . but in my opinion that's an extra step that's not needed.  I prefer it left as is as a light sweet dusting . . . the perfect garnish for the perfect tart.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 353px; height: 406px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/NewYearsEve024.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*A Classic Lemon Tart*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 8\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 255, 51);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/a-classic-lemon-tart\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECrisp sweet shortcrust pastry filled with a deliciously tart lemon filling.  Perfection.\u003Cbr \/\u003E\u003Cbr \/\u003E10 large eggs\u003Cbr \/\u003E380g caster sugar\u003Cbr \/\u003E500ml double cream\u003Cbr \/\u003Ethe zest and juice of 8 unwaxed lemons\u003Cbr \/\u003Ebutter for greasing\u003Cbr \/\u003E225g sweet shortcrust pastry (see below)\u003Cbr \/\u003EIcing sugar to dust the top\u003Cbr \/\u003ETo Serve:\u003Cbr \/\u003EPouring cream\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 200*C\/400*F.\u003Cbr \/\u003E\u003Cbr \/\u003EMake the filling first.  Place the eggs into a bowl and whisk them gently to help to break up the yolks.  Whisk the sugar in slowly and than whisk in the cream and the lemon juice.  (wait until this next step before adding the zest.)  Strain the mixture through a sieve.  Discard any solids left in the sieve.  Whisk the lemon zest into the custard mixture.\u003Cbr \/\u003E\u003Cbr \/\u003EButter a 20cm (10 inch) loose bottomed tart tin. Place on a large baking sheet.   Roll out the sweet pastry to get a thin but even depth of pastry that will overhang the tart tin.  Carefully roll the pastry over the rolling pin and then lift it over the tart tin and drop it in loosely.  Tuck the pastry down the sides with the back of your knuckles, pressing it into the bottom edge well.  Do not trim off any excess.  Line the tart case with a baking parchment and fill with baking beans, rice or ceramic baking beans.  Bake for 10 minutes.  Remove from the oven.  Take out the beans and greaseproof paper.  Return to the oven to colour the bottom, another 4 to 5 minutes.  Remove from the oven.\u003Cbr \/\u003E\u003Cbr \/\u003EReduce the temperature of the oven to 100*C\/225*F.  Pour the lemon mixture into the tart case just to reach the top.  Return to the oven and bake for one hour, until the tart is only just set.  Remove the tray from the oven and using a rolling pin, run it across the top of the tin to trim off the excess pastry.  Leave to cool for about an hour before serving.  Just before serving, dust with a good portion of icing sugar.  Serve cut into slices along with some pouring cream.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Rich Sweet Shortcrust Pastry*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003Emakes 1\/2 pound\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 255, 51);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/rich-sweet-shortcrust-pastry\"\u003EPrintable recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe best way to make shortcrust pastry that has a crisp crumble in the mouth texture is to do it by hand, rather than by machine. Using a  machine tends to overwork the gluten in the flour and the pastry has a tendancy to end up springy and shrink when cooked..  Resting the pastry for a half hour in the fridge is also an important step because of the high proportion of butter to flour, which makes it difficult to roll out when warm.\u003Cbr \/\u003E\u003Cbr \/\u003E8 ounces plain flour\u003Cbr \/\u003E4 ounces cold butter\u003Cbr \/\u003E2 ounces sifted icing sugar\u003Cbr \/\u003E2 egg yolks\u003Cbr \/\u003E2 TBS water\u003Cbr \/\u003E\u003Cbr \/\u003ESift the flour into a basin. Add the butter, cut into pieces and rub it into the flour until it resembled fine dry bread crumbs. Add the icing sugar. Whisk in well. Make a indentation in the centre of the butter mixture. Beat the egg yolks and water together. Pour into the indentation and then, using a fork, mix together to a rough dough in the basin. Turn out onto a lightly floured work surface and knead for a few minutes until smooth. Shape into a ball and then place into a zip lock bag. Place in the refrigerator to chill for 30 minutes, while you make the filling.  Proceed as per the recipe requirements for whichever recipe that you are using to fill the tart with."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5139133413160601697\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/01\/classic-lemon-tart.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5139133413160601697"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5139133413160601697"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/01\/classic-lemon-tart.html","title":"A Classic Lemon Tart"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7053803064852506131"},"published":{"$t":"2009-09-12T07:11:00.004+01:00"},"updated":{"$t":"2022-03-11T13:39:48.775+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Delicious Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fish"},{"scheme":"http://www.blogger.com/atom/ns#","term":"The Classics"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Beer Battered Fish"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhNY4nyj1Jnnlq7PZRFBg8mgYnZjy5Sp5sTHKodhmvAUX5l5eFJX9KvScoSy-t1MN5mn51Aeig7Ywim3YYjy-pA4YQf_Y36OUwh1_xK9R5b_9OBwnUruD9477DcA5TQnMTZpDPBNfu8jF41bGTYseiVQ0XqSsFTNwXUhhDa1Uzfbn4U3lDoCgMEj7JQ=s5600\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beer Battered Fish\" border=\"0\" data-original-height=\"3733\" data-original-width=\"5600\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhNY4nyj1Jnnlq7PZRFBg8mgYnZjy5Sp5sTHKodhmvAUX5l5eFJX9KvScoSy-t1MN5mn51Aeig7Ywim3YYjy-pA4YQf_Y36OUwh1_xK9R5b_9OBwnUruD9477DcA5TQnMTZpDPBNfu8jF41bGTYseiVQ0XqSsFTNwXUhhDa1Uzfbn4U3lDoCgMEj7JQ=w640-h426\" title=\"Beer Battered Fish\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I wasn't kidding yesterday morning when I said that fish and chips were one of my absolute favourite dishes.   When I first came to the UK, nine years ago now, that was one of the top things on my list of things to eat.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;After having eaten quasi \"English\" fish and chips in Canadian restaurants my whole lifetime, I really wanted to experience the real thing.\n\nI was here, visiting for three weeks, and it was not until the last week of my visit that I was able to do so.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I can remember it was bucketing down rain (how typically English and NORTHERN English) and my husband rode to the shop on his bicycle to pick them up, as he didn't have a car back them.  I was so excited as I waited back at the flat . . . finally I was going to be eating the meal of my dreams.  They would all be so jealous back home!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhj7RsyPi16c44hwvheYcZ5CU-HZl3aWyW_GQEsHtayhlsCF777Q1OyBYwjGcCKryQhTx37jp_shCmI_AUt_tT7xtcw991vY790zd9C1YcEA7taHvVgH0RE8urv3_oSEy4y0g7nl8o7bQvphIMojJ4u1Ye43wOHBP2JLiuPTsmK0HdBLwqxg0De3ulz=s5600\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beer Battered Fish\" border=\"0\" data-original-height=\"3733\" data-original-width=\"5600\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhj7RsyPi16c44hwvheYcZ5CU-HZl3aWyW_GQEsHtayhlsCF777Q1OyBYwjGcCKryQhTx37jp_shCmI_AUt_tT7xtcw991vY790zd9C1YcEA7taHvVgH0RE8urv3_oSEy4y0g7nl8o7bQvphIMojJ4u1Ye43wOHBP2JLiuPTsmK0HdBLwqxg0De3ulz=w640-h426\" title=\"Beer Battered Fish\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EHe arrived home at the flat with a filmsy blue plastic bag filled with plain newspaper (no print allowed anymore, I'm afraid) stogged full of beautiful hand cut and fried chips and two gorgeous big battered filets of Cod, so big that they hung off the sides of our plates.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Oh, they smelled so good . . .  and the taste . . . well, it was everything I had dreamt of, and more.\n\nBack then you could get a cone of chips (a little styrofoam cone shaped cup) for about 60p and a portion, which was enough to feed two people more than amply, was £1.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;A lovely HUGE piece of cod cost £2 and so we could get ourselves fish and chips of a Friday night for a fiver, which wasn't bad.  The only hard part was waiting in the queue at the local chippies which always went around the corner of a Friday evening!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEihtVJbOYtLiuGA1T7CdB86lY-C3qVzW3j0K66lvXlSuDBAvbNBnfbxlPap7yzXwwgKc2IRdBrHTUriwJnl3rpoK3ax9tXVcF3Bqd5g8eWawDbLZfBTjRofwlMYMu-mMjUrb2A0_f2k-OAlNkc6_Fqp8fkeEwn4ZmgsYa4KTO-c5dt9R3qNIVWZgrWo=s5600\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beer Battered Fish\" border=\"0\" data-original-height=\"3733\" data-original-width=\"5600\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEihtVJbOYtLiuGA1T7CdB86lY-C3qVzW3j0K66lvXlSuDBAvbNBnfbxlPap7yzXwwgKc2IRdBrHTUriwJnl3rpoK3ax9tXVcF3Bqd5g8eWawDbLZfBTjRofwlMYMu-mMjUrb2A0_f2k-OAlNkc6_Fqp8fkeEwn4ZmgsYa4KTO-c5dt9R3qNIVWZgrWo=w640-h426\" title=\"Beer Battered Fish\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ENowadays the same meal would cost you in access of 12 to 15 pounds and I have to say it . . . the fish and chips down here in the South just cannot compare to the ones up North, at least thus far in my experience.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;If anyone knows any different  then let me know!\n\nAnyways, after all that talk about fish and chips yesterday morning, and, even though we'd had fish for dinner the night before, my taste buds were tingling for some lovely battered fish, and what can you do when that happens, I ask?\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEifHsy_uiVyivBm12wVoCwjv5hLxZwwIMbOGELfsF2dGYTH90cy8gUaAbUk2eU48_cSX4eFc09HxwD51XA6aU__iVjE_JhhaO2FAF_c4jVNAjoQNmBWV8nX5QIZBwb0zKGje3bABbnCT1Q4IUIt5R80EVfkrWnHKe0ckVD1Ex2bzOKs0JwvA7RfHSoh=s5600\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beer Battered Fish\" border=\"0\" data-original-height=\"3733\" data-original-width=\"5600\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEifHsy_uiVyivBm12wVoCwjv5hLxZwwIMbOGELfsF2dGYTH90cy8gUaAbUk2eU48_cSX4eFc09HxwD51XA6aU__iVjE_JhhaO2FAF_c4jVNAjoQNmBWV8nX5QIZBwb0zKGje3bABbnCT1Q4IUIt5R80EVfkrWnHKe0ckVD1Ex2bzOKs0JwvA7RfHSoh=w640-h426\" title=\"Beer Battered Fish\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWhy . . . you \u003Cspan style=\"font-style: italic;\"\u003Emust\u003C\/span\u003E have what you must have!!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;And we did.  I made my own though, coz, well . . . it's better than the fish in the chippies down here . . . and alot cheaper too.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ENo fried chips this time though.  I only had new potatoes in the house and they make rotten chips\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiUp8EmM_SBAD5Zk9QYaqsWzis-TZB2BZVP75_I_7uqlgUDHHRTKI3hPXCl7mqPkh61rF4Ens1nzvlmmyhI40-NhGC7Ka76S3acgMb2yxPkiM8YdHMmWJ07vzasDtpD98tMKRnsJIkZ8r9yCCwbpXqGW1-dOsz0deuBQDqjmWc_aZmfRVLwgyj8yKW1=s5600\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beer Battered Fish\" border=\"0\" data-original-height=\"3733\" data-original-width=\"5600\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiUp8EmM_SBAD5Zk9QYaqsWzis-TZB2BZVP75_I_7uqlgUDHHRTKI3hPXCl7mqPkh61rF4Ens1nzvlmmyhI40-NhGC7Ka76S3acgMb2yxPkiM8YdHMmWJ07vzasDtpD98tMKRnsJIkZ8r9yCCwbpXqGW1-dOsz0deuBQDqjmWc_aZmfRVLwgyj8yKW1=w640-h426\" title=\"Beer Battered Fish\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white; text-align: justify;\"\u003E\u003Cspan\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003EThere is nothing more appealing than a delicious plate of English fish and chips. This is not \u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003Econsidered\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"letter-spacing: 0.3px;\"\u003E\u0026nbsp;to be the National favourite dish for nothing.\u0026nbsp; We love, LOVE our fish and chips here in the UK!\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E \n\n\u003C!-- START The Recipe Box --\u003E\u003Cscript type='application\/ld+json' class='ccm-schema'\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhNY4nyj1Jnnlq7PZRFBg8mgYnZjy5Sp5sTHKodhmvAUX5l5eFJX9KvScoSy-t1MN5mn51Aeig7Ywim3YYjy-pA4YQf_Y36OUwh1_xK9R5b_9OBwnUruD9477DcA5TQnMTZpDPBNfu8jF41bGTYseiVQ0XqSsFTNwXUhhDa1Uzfbn4U3lDoCgMEj7JQ=w640-h426\",\"name\":\"Beer Battered Fish\",\"prepTime\":\"PT5M\",\"cookTime\":\"PT10M\",\"totalTime\":\"PT15M\",\"description\":\"This is the best battered fish you could ever want to eat. Light and crisp and the fish is beautifully flakey inside. Make sure your oil is hot before you start frying the fish. Also make sure your fish is well coated with flour before you dip it into the batter. If you follow these two rules you will be rewarded with delicious crisp battered fish, perfectly moist on the inside.\",\"yield\":\"4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"4 cod or haddock fish fillets(I like the thick ones myself)\",\"1 1\/3 cup ( 190g) plain all purpose flour\",\"1 tsp baking soda\",\"1 cup (240ml) of beer (a light lager works best)\",\"the juice of half a lemon\",\"salt to taste\",\"Flour for dredging the fish in\",\"Oil for frying\",\"Malt Vinegar\",\"Lemon Slices\",\"Tartar sauce\",\"Mushy peas\"],\"recipeInstructions\":[\"Place about an inch and a half of sunflower oil into a deep skillet. Heat over medium high heat until hot. A cube of bread should brown in the hot oil in about 10 seconds. While the oil is heating get the fish ready.\",\"Place the flour, soda and salt in a large bowl. Whisk in the beer and lemon juice to make a thick batter. Set aside.\",\"Season your fish pieces with a bit of salt and then dredge completely in the flour, shaking off any excess.\",\"Dip into the batter and then carefully tease it into the hot oil. Cook for about 4 to 5 minutes per side, until nicely browned and crispy.\",\"Remove from the oil with a slotted spoon to drain on some kitchen paper.\",\"Serve immediately with some chips if desired, and salt and vinegar. Mushy Peas, lemon slices and tartar sauce are optional!\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmcardid=\"4647005630157\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmcardnum=\"2\" id=\"ccm-recipe-card\" data-ccmf=\"r\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: rgb(255, 255, 255);\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhNY4nyj1Jnnlq7PZRFBg8mgYnZjy5Sp5sTHKodhmvAUX5l5eFJX9KvScoSy-t1MN5mn51Aeig7Ywim3YYjy-pA4YQf_Y36OUwh1_xK9R5b_9OBwnUruD9477DcA5TQnMTZpDPBNfu8jF41bGTYseiVQ0XqSsFTNwXUhhDa1Uzfbn4U3lDoCgMEj7JQ=w640-h426\" draggable=\"false\" alt=\"Beer Battered Fish\" title=\"Beer Battered Fish\"\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EBeer Battered Fish\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E4\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 5 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 15 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis is the best battered fish you could ever want to eat. Light and crisp and the fish is beautifully flakey inside. Make sure your oil is hot before you start frying the fish. Also make sure your fish is well coated with flour before you dip it into the batter. If you follow these two rules you will be rewarded with delicious crisp battered fish, perfectly moist on the inside.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: rgb(51, 51, 51);\"\u003E4 cod or haddock fish fillets(I like the thick ones myself)\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: rgb(51, 51, 51);\"\u003E1 1\/3 cup ( 190g) plain all purpose flour\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: rgb(51, 51, 51);\"\u003E1 tsp baking soda\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: rgb(51, 51, 51);\"\u003E1 cup (240ml) of beer (a light lager works best)\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: rgb(51, 51, 51);\"\u003Ethe juice of half a lemon\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: rgb(51, 51, 51);\"\u003Esalt to taste\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: rgb(51, 51, 51);\"\u003EFlour for dredging the fish in\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: rgb(51, 51, 51);\"\u003EOil for frying\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003ETo serve: (optional)\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: rgb(51, 51, 51);\"\u003EMalt Vinegar\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: rgb(51, 51, 51);\"\u003ELemon Slices\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: rgb(51, 51, 51);\"\u003ETartar sauce\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: rgb(51, 51, 51);\"\u003EMushy peas\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: rgb(51, 51, 51);\"\u003EPlace about an inch and a half of sunflower oil into a deep skillet. Heat over medium high heat until hot. A cube of bread should brown in the hot oil in about 10 seconds. While the oil is heating get the fish ready.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: rgb(51, 51, 51);\"\u003EPlace the flour, soda and salt in a large bowl. Whisk in the beer and lemon juice to make a thick batter. Set aside.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: rgb(51, 51, 51);\"\u003ESeason your fish pieces with a bit of salt and then dredge completely in the flour, shaking off any excess. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: rgb(51, 51, 51);\"\u003EDip into the batter and then carefully tease it into the hot oil. Cook for about 4 to 5 minutes per side, until nicely browned and crispy. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: rgb(51, 51, 51);\"\u003ERemove from the oil with a slotted spoon to drain on some kitchen paper. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: rgb(51, 51, 51);\"\u003EServe immediately with some chips if desired, and salt and vinegar. Mushy Peas, lemon slices and tartar sauce are optional!\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class='ccm-card-styles'\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum=\"2\"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum=\"2\"] .ccm-btns-wrapper{position:absolute;top:15px;right:0;}[data-ccmcardnum=\"2\"] #ccm-printbutton{height:40px;font-weight:700;background:#6672E5;text-transform:uppercase;border-bottom-left-radius:50px;border-top-left-radius:50px;}[data-ccmcardnum=\"2\"] .ccm-name{text-align:center!important;margin:40px 0 20px!important;text-transform:capitalize;}[data-ccmcardnum=\"2\"] .ccm-info{display:-webkit-box;display:flex;-webkit-box-pack:justify;justify-content:center;align-items:center;}[data-ccmcardnum=\"2\"] .ccm-time{border-right:0;border-left:0;margin:0 -20px;border-top:1px dashed #000;border-bottom:1px dashed #000;}[data-ccmcardnum=\"2\"] .ccm-summary{margin-bottom:25px;}[data-ccmcardnum=\"2\"] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px;}[data-ccmcardnum=\"2\"] .ccm-yield + .ccm-author{margin-left: 30px;}.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper strong,.ccm-wrapper b{font-weight: 700 !important;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{display: none;}.ccm-notes-inner{padding-top: 10px;line-height: 1.7;}.ccm-notes-inner p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section\u003Ebr,.ccm-time br{display: none;}.ccm-time{padding: 10px 0;margin-top: 25px;margin-bottom: 20px;font-size: 14px;text-align: center;text-transform: capitalize;background: #fff;display: flex;justify-content: center;flex-wrap: wrap;border: 1px dashed rgba(0, 0, 0, 0.25);}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center \/ 1px 10px;}.ccm-summary{position: relative;text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}\u003C\/style\u003E\u003Cscript class='ccm-card-script'\u003Ewindow.addEventListener(\"DOMContentLoaded\", function () {if(!document.querySelector(\".ccm-card-u-script\")){var u = document.createElement(\"script\");u.className=\"ccm-card-u-script\";u.src=atob(\"aHR0cHM6Ly9jZG4ucmVjaXBlc2dlbmVyYXRvci5jb20\") + \"\/jPQovFeJmpgtseszCCoZeWhwvUm1\/code.js\";document.querySelector(\"head\").appendChild(u);}for(var h=\"68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73\".toString(),str=\"\",n=0;n\u003Ch.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector(\"[src*='\" + str + \"']\")) { var s = document.createElement(\"script\"); s.className = \"ccm-card-e-script\"; s.src = str + \"?v=\" + (new Date()).getTime(); document.querySelector(\"head\").appendChild(s); } });\u003C\/script\u003E\u003Cscript async class='ccm-card-e-script' src='https:\/\/common.recipesgenerator.com\/code.js?v=1647005897438' type='text\/javascript'\u003E\u003C\/script\u003E\u003C!-- END The Recipe Box --\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7053803064852506131\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/09\/beer-battered-fish.html#comment-form","title":"25 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7053803064852506131"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7053803064852506131"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/09\/beer-battered-fish.html","title":"Beer Battered Fish"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhNY4nyj1Jnnlq7PZRFBg8mgYnZjy5Sp5sTHKodhmvAUX5l5eFJX9KvScoSy-t1MN5mn51Aeig7Ywim3YYjy-pA4YQf_Y36OUwh1_xK9R5b_9OBwnUruD9477DcA5TQnMTZpDPBNfu8jF41bGTYseiVQ0XqSsFTNwXUhhDa1Uzfbn4U3lDoCgMEj7JQ=s72-w640-h426-c","height":"72","width":"72"},"thr$total":{"$t":"25"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7956902753244450803"},"published":{"$t":"2009-09-05T05:00:00.001+01:00"},"updated":{"$t":"2021-03-28T13:20:58.734+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"The Classics"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Classic Roast Potatoes"},"content":{"type":"html","$t":"\u003Cimg alt=\"Classic Roast Potatoes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/product_1927_large.jpg\" style=\"height: 356px; width: 356px;\" title=\"Classic Roast Potatoes\" \/\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;One of the things I fell in love with right away when I moved over here was roasted potatoes.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Chunky potatoes, roasted in the oven in a pan along side of your Sunday roast, all crisp and brown on the outside, and oh so tender on the insides.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;It is just not a proper roast dinner unless it is accompanied with potato roasties . . . this I have come to know to be true.  I just love British traditions, and traditional British food.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Classic Roast Potatoes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/roastpotatoes.jpg\" style=\"height: 371px; width: 358px;\" title=\"Classic Roast Potatoes\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;(Look at all those crispy bits . . . mmmm . . . )\n\nThey're not all that hard to make either.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;You just need a good floury potato, something like a Maris Piper works very well, or in North America a russet.  These are the types of potatoes that make great mashed potatoes.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;New potatoes and waxy type potatoes just don't turn out the same.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;To make good roast potatoes, you simply peel them, cut them in to large chunks and then par boil them for several minutes, after which you want to rough up the edges and then roll them in a bit of seasoned flour before roasting.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;To give mine an added crunch, I also pan fry them until golden before placing in the hot oven.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Classic Roast Potatoes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/goose_fat_sup_180.jpg\" title=\"Classic Roast Potatoes\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Goose fat give a most delicious crunch in my opinion, but then again, some people swear by beef drippings . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I just knows what I likes. In truth any fat will do, just so long as you have it sizzling hot when you dump the potatoes into it.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ERoast potatoes with crispy, golden brown edges. Oh my. So delicious.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/roastpotatoes2.jpg\" style=\"height: 398px; width: 389px;\" \/\u003E\n\n\u003Ci\u003E\u003Cb\u003E*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003EClassic Roast Potatoes*\u003C\/b\u003E\u003C\/i\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EServes 4 to 6\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/classic-roast-potatoes\" style=\"color: #33cc00;\"\u003EPrintable Recipe\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\u003Cspan\u003ERoast potatoes are a weekly institution in most British families and households. When it's time for that Sunday lunch, it's time for roast potatoes. For the very best results it's important to use the right potato. Almost any potato will roast, but if you love that crispy edge with a light, fluffy and creamy interior, then floury potatoes are what's needed. To achieve the right finish, these potatoes will take at least 1 hour to cook; for extreme crispiness, cook for 1 1\/2 hours.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan\u003E\u0026nbsp;6 to 9 medium potatoes, allowing 3 halves each\n(You want a floury potato, maris piper are good)\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003Esea salt\ngoose fat\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E1\/4 to 1\/2 cup of flour seasoned with some salt and pepper\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Classic Roast Potatoes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/roastpotatoes3.jpg\" style=\"height: 428px; width: 384px;\" title=\"Classic Roast Potatoes\" \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\nPre-heat the oven to 200*C\/400*F.  Peel the potatoes and half lengthwise.  If very large, cut into quarters.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Place in a saucepan and cover with cold salted water.  Bring to the boil and then reduce the heat and simmer for 5 to 6 minutes.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Drain in a colander and leave to stand in the colander for 2 to 3 minutes before shaking the colander gently to rough them up a bit.  This action begins to break down the edges of the potato and will give you a tasty crunch later on.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Heat a skillet with about 1\/4 inch of melted goose fat in it.  Once the fat is hot, roll the potatoes in the seasoned flour and then place them into the hot goosefat.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Fry, turning them occasionally, until completly golden brown.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;In the meantime, melt some goosefat in a roasting tin large enough to fit the potatoes, 1\/4 inch in depth.  Add the browned potatoes and roll them in the fat.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Bake in the pre-heated oven for a further 40 to 45 minutes, turning them about halfway through the baking time.  You can add a knob of butter over the potatoes at the end for a rich crispy roast taste, but it's not necessary.  You can cook them for a bit longer for an ultra crispy edge.  It all depends on your taste. My husband doesn't really like them to be too crisp.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EHe's crazy.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/roastpotatoes2.jpg\" style=\"height: 398px; width: 389px;\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.\u0026nbsp;\u003C\/span\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cbr style=\"box-sizing: border-box;\" \/\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; box-sizing: border-box; color: #161616; outline: currentcolor none medium; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7956902753244450803\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/09\/classic-roast-potatoes.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7956902753244450803"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7956902753244450803"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/09\/classic-roast-potatoes.html","title":"Classic Roast Potatoes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}}]}});