Think of things like Spotted Dick, or Hollygog Pudding. See what I mean??? With names like that, you immediately want to know more!
Such was the case when I ran across this biscuit recipe that I found in a baking book I have entitled Mary Berry's Baking Bible, over 250 classic recipes.
Such was the case when I ran across this biscuit recipe that I found in a baking book I have entitled Mary Berry's Baking Bible, over 250 classic recipes.
Yes, Mary Berry of the GBBO fame. I saw this recipe and I thought to myself . . . wow, I wonder what is the story behind those.
I was determined to establish a history but alas, I was unable to find out.
I can only think that the recipe must date back to a time in English history when the church was held in very high esteem.
And these were the sort of biscuits (cookie) that might be baked and trotted out on special occasions, especially occasions when the church Bishop might be in attendance!
It certainly makes sense as one would want to bring out the very best on just such an occasion and these are certainly the very best! They are also cut into fingers! DUH!
Crumbly, buttery and sweet, exactly what one would expect from a shortbread type of biscuit. These are perfect, and even tastier than what I always thought was my best classic shortbread biscuits.
In fact I would go so far as to say they are as good as my Peppermint Petticoat Tails, and that is saying a lot!
I am a connoisseur of short bread biscuits. I have always loved them. In fact short breads are not safe in any room that I am in because I will pester them and pick at them, until they are gone.
I don't think I am alone in that! I think most people have a fondness for a good shortbread biscuit.
Sweet and buttery, short almost like pastry, but moreish like a cookie. Mmmm . . . I hope you will try these and soon.
Don't just save them for a special occasion or visitor. Surely YOU are worth a treat like this once in a while yourself!
*Bishop's Fingers*
Makes 12 fingers
A delicious shortbread cookie topped with flaked almonds. Delicious with a hot cuppa.
100g plain flour (3/4 cup minus 2 tsp.)
25g ground almonds (scant 1/3 cup)
25g semolina (2 TBS + 3/4 tsp)
100g butter (7 TBS)
50g Castor sugar (1/4 cup)
few drops almond extract
25g flaked almonds (1/3 cup)
caster or granulated sugar for dusting
Preheat the oven to 160*C/325*F/ gas mark 3. Lightly butter a shallow 7 inch square baking tin.
Whisk
together the flour, almonds and semolina. Drop in the butter, sugar
and almond extract. Rub together with your fingers until the mixture
just begins to come together. Knead lightly until smooth and then press
into the prepared pan, smoothing the top over with the back of a metal
spoon. Sprinkle the flaked almonds over top.
Bake
for 30 to 35 minutes in the preheated oven until a very pale golden
brown. Mark into 12 fingers with a knife and sprinkle with the
remaining sugar. Leave to cool in the tin. when completely cold cut
into fingers and lift out carefully. Store in an airtight tin.
Whether you bake these for yourself, or you bake them for the Bishop, or another special occasion you are sure to love these lovely biscuits.
I mean Mary Berry . . . you just know up front that the recipe is a winner! Pour the tea now and pinkies at the ready
. Bon appetit!
Note - I didn't have any semolina in the cupboard today, but I did have Cream of Wheat which is pretty much the same thing, and it worked beautifully!
Note - I didn't have any semolina in the cupboard today, but I did have Cream of Wheat which is pretty much the same thing, and it worked beautifully!
I am sure that this recipe I am sharing today is nothing new to you. I have been baking it for years and I am pretty sure you have too. Its a raspberry cream cheese coffee cake that makes a beautiful breakfast cake.
Its just so good that I felt that I needed to share it with you, just in case there are some of you that have not heard of it or baked it. I adore breakfast cakes! I mean, Cake for breakfast??? What's not to like about that!
And this is a most amazing breakfast cake. Some might call it a coffee cake, but over here in the UK a coffee cake is a cake flavoured with coffee.
I didn't want any confusion, so although those of you who are visiting from North America might see this as a coffee cake, here in the UK, it would be a breakfast cake. A cake that you would enjoy for breakfast or brunch with a hot drink or cuppa as those are often called.
Are you confused yet? I hope not!
This is truly a lovely cake with a cake type of bottom, flavoured with almond and vanilla and enriched with sour cream. Sour Cream not only makes for an incredibly moist cake, but also rich with both white and brown sugars.
In short, this raspberry cream cheese coffee cake is dense, beautiful and delicious!
Prior to baking you pour a cheesecake filling over the cake batter.
Cheesecake . . . if you are like me you love cheese cake. I cannot get enough of cheese cake.
Over the cheesecake layer goes a raspberry layer composed of fresh raspberries, sugar and raspberry preserves blitzed together until smooth. This is a bit different than some I have seen out there, which use only the jam.
I like the difference that the use of actual fruit makes. Its jammy, but fresh and not too sweet, almost sweet/tart.
Over the raspberry layer you sprinkle a streusel layer. This is topped with some flaked almonds.
Once the cake is baked it turns into a buttery crisp nutty topping that is just so scrumptiously delicious!
The cake bakes beautifully into four distinct delicious layers.
Somehow they meld together, whilst remaining separate and holding down their own identities masterfully!
The flavour combinations in your mouth are amazing. First you have the buttery dense cake followed by a creamy rich cheesecake.
Finishing with sweet/tart raspberries and a buttery crisp, flaky crumbly almost shortbread almond layer. WOWSA!
I had not made this in a very long time. It had always been a favourite of my family.Wwhen I had baked it the other day I remembered why.
Its dangerous!
That's why. You just can't leave it alone. You will find yourself thinking about it as you lay in bed at night tempting you to pop downstairs to cut yourself a tiny sliver . . . because you can't stop thinking about it!
*Raspberry Almond Breakfast Cake*
Serves 9 to 10
A
sweet breakfast cake with a lovely almond flavoured batter, topped with
a cream cheese filling, raspberry puree, sweet streusel and flaked
almonds. Break out the coffee pot!
For the cake layer:
280g plain flour (2 cups)
45g caster sugar (1/4 cup)
50g soft light brown sugar (1/2 cup, packed)
2 tsp baking powder
1/4 tsp salt
1/4 tsp bicarbonate of soda
1 tsp vanilla extract
1/2 tsp almond extract
75g butter, melted (1/3 cup)
1 large free range egg
156ml milk (2/3 cup)
60g sour cream (1/2 cup)
For the cream cheese layer:
45g caster sugar (1/4 cup)
225g cream cheese (8 ounces)
1 tsp vanilla
1 large free range egg
For the raspberry layer:
225g fresh raspberries
2 TBS sugar
2 TBS raspberry preserves
For the streusel:
140g plain flour (1 cup)
135g sugar (3/4 cup)
6 TBS cold butter
60g flaked almonds (1/3 cup)
Preheat the oven to 190*C/375*F/ gas mark
6. Butter a 9-inch square deep baking tin, or a deep 10-inch round
cake tin, or completely line with baking paper.
Make the raspberry layer by pulsing the berries, sugar and preserves in a small processor until smooth. Set aside.
Make the cream cheese layer by beating the cream cheese, sugar, vanilla and egg together until smooth and creamy. Set aside.
Make
the streusel by combining the sugar together with the flour and rubbing
in the butter until the mixture resembles coarse crumbs. Reserve the
almonds for sprinkling on top just prior to baking.
Whisk
the flour, both sugars, baking powder, salt and bicarbonate of soda
together in a bowl. Whisk together the egg, milk extracts and melted
butter. Make a well in the centre of the dry ingredients and add the
wet. Combine all together just to mix. Fold in the sour cream until
just combined. Spread into the baking tin. Spread the cream cheese
mixture over top of the cake batter. Pour the raspberry filling over
that. Sprinkle the streusel evenly over the raspberry filling and
sprinkle the flaked almonds on top.
Trust me when I say that this is worth heating up the kitchen a little bit fore! Its amazing, or what is it they say now? Amaze-balls! I am sure a dollop of whipped cream or clotted cream would go very nicely on top. Just sayin' Bon Appetit!
This 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!
I had in mind the other day to make some Fish Finger Tacos. I got everything ready to go and realised I didn't have any flour tortillas, and so I did what every capable cook does, I improvised. I had some finger buns in the house and so I turned them into sandwiches instead, with most excellent results!! We both really enjoyed these and they made a change from our regular fish finger sandwiches, The World's Best Fish Finger Buttie!
We liked them every bit as much which is saying a lot, as my other ones are plenty delicious, let me tell you!
I like to use Cod fish fingers, made from sustainable cod. I also like to use the larger ones versus the smaller ones as you get more cod per finger and less breading/coating. You also don't get as many in a pack, but that's okay with us. If you would rather use the smaller ones, then by all means do so!
I popped them onto a baking sheet and sprinkled them with taco seasoning to give them a bit of a spark. This works great for anything like that which you want to add extra flavour to. Just sprinkle on your favourite seasoning mix . . . for tacos, (and these sandwiches) I used taco seasoning. You can make your own, or use a purchased mix.
I had made a spicy coleslaw for use in the tacos, so I thought, why not use it in a sandwich? I use coleslaw in my Crispy Chicken Sandwiches, and my BBQ Chicken Sandwiches, so why not here! Coleslaw on a sandwich is a very good thing!
This coleslaw is flavoured with a spicy mayo . . . this is where some of that taco seasoning comes in handy again. I also added lime juice and zest for a bit of a punch/tartness. YUM!
I also added some spicy guacamole. You could use already made, but its very easy to make a simple one yourself by mashing together some garlic, avocado pear, chopped tomato and some more of that lime juice.
Once the fish fingers are done, I sprinkled them with some grated cheese and popped them back into the oven briefly to melt the cheese while I toasted the buns on the cut edges.
I piled the coleslaw and guacamole onto the toasted buns and then topped them with the cheese coated spicy fish fingers.
These were fabulous!! We both really enjoyed them a lot. I was really happy that didn't let myself become daunted by not having any tortillas to fly with my original idea, and Todd was happy that I didn't make him go to the store to get some. (In all truth, I have pretty much given up on sending him to the store for anything but simple things like milk and bread. He always comes back with the wrong thing. No lie.)
We couldn't wait to tuck in and we were not disappointed in the least. Each mouthful was more delicious than the last. I found myself wishing I had made a few more. (I only made two. I do that a lot because there are only two of us.)
I think we both could very easily have enjoyed a second helping of one of these tasty sandwiches!
You could of course serve some potato chips or tortilla chips on the side with dips, and you could spoon salsa on top of these sandwiches if you were so inclined. We were happy with them just as they were, and I think you will be too!
*Spicy Fish Finger Sandwiches*
Serves 4
Quick,
easy and delicious. You won't use the whole envelope of taco seasoning,
but don't worry about it. You can clip it shut and use it again another
time.
8 thick cod fish fingers
1 envelope of taco seasoning mix
4 TBS mayonnaise
the zest and juice of one lime, divided
1/2 small cabbage, trimmed, cored and hand shredded
1 large carrot, peeled and grated
1/2 red onion, peeled and very thinly sliced
1 avocado, peeled, and pitted
1 clove garlic, peeled and crushed
2 tomatoes, de-seeded and diced
4 large bread rolls
8 TBS grated strong cheddar cheese
Preheat your oven according to the package
directions for the fish fingers. Sprinkle each fish finger with a small
amount of taco seasoning and place onto a baking sheet. Pop into the
preheated oven and bake according to the package directions.
While
the fish fingers are baking make the coleslaw and guacamole. To make
the coleslaw, mix together the mayonnaise with 2 TBS of the taco
seasoning mix and half of the juice and lime zest. To make the
guacamole, mash the avocado roughly, adding a pinch of salt and the
crushed garlic. Stir in the tomatoes and remaining lime zest and juice.
(you can also add some chopped fresh coriander if you have it, about 1
TBS of it.)
Split the bread rolls and toast
lightly under a hot grill or broiler. When the fish fingers are done
sprinkle some cheese on top of each and then pop the tray back in the
oven for a few minutes to melt the cheese.
Fish fingers are one of those things I always have in my freezer. They come in really handy for things like this, for last minute impromptu meals when you just can't be asked to cook, and children really love them. We happen to love them too. (Don't judge me, lol) Something new for Fish Friday??? Why not! Bon Appetit!
We've been having a lot of fun with our Space Grill over these last few weeks. The Weather has been just gorgeous, warm, sunny and dry. I think this is the warmest driest summer on record in quite a long while.
Here in Chester we have had a few showers, which has been good, and in fact the other morning when I got up it was raining and there was a rainbow to greet me. In any case this has been the perfect weather for BBQ'ing and Grilling and we have been using our grill almost every single day!
The other day I decided to try foil pack grilling on it and did a variety of chicken packs. These are individual chicken dinners all put together in one foil packet, including the chicken and a side/sauce, etc.
Very easy to do and very easy to cook! I did a Sweet and Sour Chicken pack, a Hunters Chicken and Potato pack, and a Honey Mustard Chicken & Sweet Potato pack, each one being very delicious in their own right.
You simply put all of the ingredients needed onto a square of heavy duty foil and seal them in, then pop them onto the grill for an easy entree with literally no fuss, no muss and very little clean up!
You just gotta love cooking like this! Delicious and perfect for a lazy day of relaxing in the summer sunshine!
The Honey Mustard and Sweet Potato Chicken one is delicious. A mix of cubed sweet potato and red bell peppers is placed on the foil first. You top this with a chicken breast (I like free range) and then a mix of honey, mustard and a special homemade Montreal Chicken Seasoning is poured over top.
Seal it up and pop it onto the grill. 20 to 25 minutes later, dinner is served! Peel back the foil, sprinkle on some spring onion and you are set to go! I would just prepare a side salad to go with this and have some crusty bread. Easy peasy!
*Honey Mustard Chicken Foil Packs*
Makes 4 servings
Quite simple to make and delicious. No fuss, no muss, a meal in each packet.
4 TBS butter, melted
2 TBS liquid honey
2 TBS Dijon mustard
1 TBS Montreal Chicken Seasoning (see below)
4 boneless, skinless chicken breasts, trimmed
2 large sweet potatoes, peeled and cut into 3/4 inch cubes
1/2 large sweet red bell pepper, trimmed and cut into 1 inch pieces
2 spring onions, trimmed and sliced
Cut 4 large pieces of heavy duty aluminium foil. Put the sweet
potatoes into a microwavable bowl and then cook on high for 5 to 7
minutes, stirring every 2 minutes, until they tender tender when you
pierce them with a fork. Carefully divide the potatoes between the four
pieces of foil.
Top with the bell pepper chunks and the chicken
breasts. Whisk together the butter, honey, mustard and chicken
seasoning. Spoon an equal portion over each piece of chicken. Bring up
two opposite sides of the foil to meet and cover the chicken and
vegetables. Pleat tightly, allowing room for expansion. Seal the ends.
Place
on a grill you have heated to medium. Cover with a metal lid. (make
sure it has a heat resistant handle) Grill for 18 to 20 minutes,
rotating the chicken every ten minutes by half a turn. It will be done
when the juices run clear. Peel back the foil and top each with some of
the spring onions and serve.
Note - this can be done in a 200*C/400*F/ gas mark 6 oven. Place on a tray and roast for 25 to 30 minutes.
Toss cubed potato together with some Italian herb/garlic seasoning a bit of oil and scatter it around the chicken. Top the chicken with some cooked bacon and seal as before.
Cook for about 20 to 25 minutes, tear open the foil, top with BBQ sauce, grated cheese and some spring onion before serving to your drooling family! Again, easy peasy lemon squeasy! Some coleslaw and crusty bread would be fab with this!
Mix all of the ingredients well together and store in a glass jar away from the heat and light. Store or up to 6 months.
*Hunter's Chicken Foil Packs*
Serves 4
Once again, simple, easy and delicious with little or no clean up involved.
500g baking potatoes, peeled and cut into 3/4 inch cubes (1 1/4 pounds)
1 TBS Italian herb and garlic seasoning
salt and black pepper to taste
2 tsp oil
4 boneless, skinless, chicken breasts, trimmed
1 1/2 tsp BBQ seasoning (see below)
4 slices streaky bacon, cooked and halved
120g cheddar cheese, grated (1 cup)
60g BBQ sauce (1/4 cup)
2 spring onions, chopped
Tear off 4 large pieces of heavy duty aluminium foil.
Toss
the potatoes together in a bowl with the oil, Italian herb and garlic
seasoning, and salt and black pepper to taste. Season the chicken with
the BBQ seasoning and place 1 piece in the centre of each piece of
foil.
Divide the potatoes evenly, placing them around the chicken on
the foil. Lay bacon slices over top of the chicken. Bring up two side
of the foil to meet together over the chicken. Seal edges making a 1/2
inch pleat to allow for expansion. Fold in the other edges to seal.
Place
onto a grill over medium heat. Cover with a metal lid. Cook for 18 to
20 minutes, rotating the packages 1/2 turn every 10 minutes. The
juices will run clear when the chicken is done.
Tear open on the tops.
Sprinkle a portion of the cheese over the potatoes of each packet.
Spread 1/4 of the BBQ sauce over each piece of chicken, garnish with the
spring onions and serve.
Note - this can be done in a 200*C/400*F/ gas mark 6 oven. Place on a tray and roast for 25 to 30 minutes.
BBQ Seasoning Mix
Makes 1/2 cup
1/2 TBS dried thyme
1 TBS garlic powder
1 TBS dried parsley flakes
1/2 tsp celery salt
2 tsp mild chili powder
1/2 TBS garlic salt
1/2 TBS black pepper
60g fine sea salt (1/4 cup)
1/2 TBS ground cumin
1 TBS onion powder (not salt)
2 TBS dried mustard powder
1 tsp cayenne pepper (or to taste)
75g soft light brown sugar (1/3 cup, packed)
Finally we have Sweet & Sour Chicken. This is soooooooooooooo delicious and so simple! Take a sheet of heavy duty foil for each. Pop a chicken breast in the centre.
Season it with some all purpose seasoning salt, and then top with a mix of sliced peppers and pineapple chunks. Finally spoon the sweet and sour sauce mix over top, which is a special mix of fine shred marmalade, sweet chili sauce and rice wine vinegar.
Seal and grill, again for 20 to 25 minutes. Sprinkle with spring onions and serve. I like to have steamed rice with this and if you wanted to you could steam some snow peas to go along as well. Yummy Scrummy!!!
*Sweet & Sour Chicken Foil Packs*
Serves 4
Sweet, sour with a bit of heat. These are lovely. Serve with steamed rice.
4 boneless, skinless chicken breasts, trimmed of any fat
seasoning salt
8 TBS fine shred orange marmalade
3 TBS sweet chili sauce
3 TBS rice wine vinegar
1 each, small red and green bell pepper, cut into strips
1 (425g) tin pineapple chunks, drained (1 8-oz tin)
heavy duty aluminium foil
Cut four large rectangular pieces of foil. Whisk together the
marmalade, sweet chili sauce and rice wine vinegar. Set aside. Prepare
your vegetables.Season the chicken all over with seasoning salt and
place one piece in the centre of each square of foil.
Top each with 1
TBS of the marmalade mixture and 1/4 of the pineapple and pepper
slices. Divide the remainder of the sauce between them all.
Fold
the foil over the chicken and vegetables so that the edges meet in the
centre. Seal tightly, making a 1/2 inch fold. Seal the ends, leaving
room for expansion.
Heat the BBQ grill. Place
the packets onto the grill, over medium heat. Cover with a metal lid.
(Make sure you have a heat resistant knob on it.) Cook for 20 to 30
minutes, rotating the packages every 10 minutes or so. When done the
chicken juices will run clear. Cut an X across the top of each packet
and serve with some steamed rice.
Note - this can be done in a 200*C/400*F/ gas mark 6 oven. Place on a tray and roast for 25 to 30 minutes.
Montreal Chicken Seasoning
Makes 1/2 cup
I can not find this over here so I just make my own. It comes in handy or all sorts and is also good on fish.
4 TBS fine sea salt
1 TBS black pepper
1 TBS onion powder (not salt)
1/2 TBS garlic powder (not salt)
1/2 TBS crushed red chili flakes (or to taste)
1/2 TBS dried thyme
1/2 TBS dried rosemary
1/2 TBS coriander seed, bruised
We just love this fabulous Space Grill BBQ. This revolutionary, Australian designed, Chef Grade Stainless Steel grill folds out in about 10 seconds.
There
is no need for super human strength. Even I have found it quite easy. A
simple pivot system changes space into a grill. It is really that
easy!
Its sleek
and attractive, folds away conveniently after use and comes with a
fabulous cover to keep it safe from the elements. I can also attest to
the fact that it cleans up like a dream!
The parts come off very easily
for wiping clean, and that patented drip tray also removes very easily
for wiping out and cleaning. No fuss, no muss! (And you know how much I
like that concept!) We are ever so pleased with it! If you would like
to know more about it, or perhaps even to purchase one for your own use,
do check out the Space Grill Site.
Easy to use, space saving, easy to clean and you can also purchase a separate stand that you can bolt it to which means you can move it around rather than having it bolted to your home or garden wall. We have a stand for ours because we don't own our own home. If we ever have to move, this beautiful baby is coming with us! Bon Appetit!!
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