|from the GOOD HOUSEKEEPING BOOK OF HOME PRESERVING|
grated rind and juice of 4 lemons
4 ounces butter
12 ounces Castor sugar
Place all ingredients in a bowl standing over a pan of simmering water.
Stir until the sugar disolves and continue heating gently for about 20 minutes until the curd thickens.
Pour into jars and cover in the usual way.
MEASURED, WEIGHED AND READY TO COOK
SIMMER GENTLY OVER A BAIN MARIE, BE CAREFUL NOT TO LET THE BOTTOM OF THE BOWL TOUCH THE WATER OR THE EGG COOKS IN LUMPS.
THICKENED AND READY TO JAR
home made lemon curd should be made in small quantities as it only keeps for about one month
Bread Pudding is such a good way to use up left over bread, I don't like it but my Mother loves it. This is a DELIA SMITH RECIPE FROM 1978 you cannot go wrong with DELIA.
|bread soaking in milk|
1/2 pint milk
2 ounces melted butter
3 ounces soft brown sugar
2 teaspoons mixed spice
1 egg beaten
6 ounces mixed dried fruit
grated rind of half an orange
freshly grated nutmeg
BEGIN BY breaking the bread into suitable size pieces. Pour over the milk, stir well and leave to soak for 30 minutes.
NOW ADD THE melted butter,sugar,mixed spice and egg. Using a fork beat the mixture well to make sure there are no lumps. Then stir in the mixed fruit and orange rind. Spead the mixture into prepared 2pint dish and sprinkle with grated nutmeg.
BAKE IN preheated oven gas mark 4 for 11/4 hours
ALL MIXED UP
PUT INTO PERPARED TIN AND BAKE
I usually sprinkle a little sugar on top
DORSET APPLE CAKE
RUBBING THE BUTTER INTO THE FLOUR
SOME OF THIS YEARS APPLES JUST PICKED FROM THE GARDEN
ROUGHLY CHOP APPLES
DORSET APPLE CAKE
8 ounces self raising flour
3-4 ounces caster sugar
8 ounces butter
8 ounces apples - roughly chopped
2 beaten eggs
2 tablespoons soft brown sugar
Stir into stiff dough. Spread into prepared 9inch tin. Mix brown sugar, nutmeg and cinnemon together and sprinkle on top of cake. Bake at gas reg 5 for 30 minutes cover with foil and bake for a further 30 minutes.
test that cake is cooked right through.