Desserts
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Apple Dumplings
A traditional and delicious apple-based dessert which hails from East Anglia.
4 cooking apples (peeled and cored)
2oz of sugar
Sultanas
1lb of shortcrust pastry
Milk
Peel and core the cooking apples. Separate the shortcrust pastry into four pieces, and place an apple on each one - filling their centres with sugar and sultanas. Dampen the edges of the pastry with cold water and fold around the apple. Brush the top with milk. Place on a greased tray, and bake at 220C (gas mark 7).
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Saffron Cake
The ancient market town of Saffron Walden takes its name from the Saffron Crocus which grew here in the 16th C. The spice obtained was used for medicinial purposes, the colouring of food and as a dye for wool.
1lb of bread dough
2oz of castor sugar
2oz of currants
1oz of candied peel
3oz of butter
3oz of lard
A small pinch of saffron
Put the saffron in boiling water - then allow this to stand for about 15 minutes. Mix this water into the bread dough - and let this prove for 1 to 1½ hours. Add in the castor sugar, fruits and melted fats (butter and lard). Knead the mixture - and allow to prove again for 40 minutes. Bake in a moderate oven until firm.
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Warden Pie
This pear-based dessert has its roots in the picturesque village of Old Warden (nr. Biggleswade) - where the fruit was first grown in the 14th C. by the monks of the former Cistercian Abbey.
8 to 10 little Warden Pears
½ tablespoon of cinnamon
1/8 tablespoon of ground clove
Top crust
½ to 1 cup of sugar
¼ tablespoon of ginger
Pie shell
Peel and core the pears. Parboil them long enough to soften them up. Let them cool, then set the pears into the pie shell. Pour the sugar into the cored hole of the pears, dividing it more or less evenly. Sprinkle the cinnamon, ginger and clove on top. Lay the top crust overall, cut to size and crimp the edges. Prick top with a fork. Bake at 176C (gas mark 4) until the crust is browning (about 45 minutes).
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Ipswich Almond Pudding
An 18th C. pudding from the county town of Suffolk. Serve with seasonal soft fruit grown in the region.
¾ pint of milk
5fl oz of double cream
2oz of breadcrumbs
2oz of sugar
6oz of ground almonds
3 eggs (beaten)
1oz of butter
Warm up milk and double cream together in a saucepan, then pour onto the breadcrumbs. Leave to stand for about 5 minutes. Add the sugar, ground almonds and beaten eggs - stir well. Place mixture into a greased ovenproof dish, and add butter knobs to the top. Bake at 160C (gas mark 2) for about 30 minutes.
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Cambridge Burnt Cream
This dessert originated from the kitchens of Trinity College in the 1600's - and some say is the forerunner of the French creme brulee.
1 pint of double cream
1 teaspoon of vanilla essence
4 egg yolks (beaten)
3 tablespoons of sugar
Using a saucepan, bring the vanilla essence and double cream to the boil - then allow this to cool. Meanwhile beat the egg yolks together with 1 tablespoon of sugar, until they are thick and yellow. Pour this mixture into the saucepan and whisk together. Transfer into an ovenproof dish, and bake at 150C (gas mark 2) for 30 minutes until set. Leave to cool and refrigerate for a few hours. A couple of hours before serving, preheat grill, and sprinkle remaining sugar over the top. Place under the grill - and allow the sugar to caramelise to a deep brown. Allow to cool and serve chilled.
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Greengage Tart
The greengage is a small round green plum which was introduced to Britain in the 18th C. by Sir Thomas Gage of Hengrave Hall (nr. Bury St. Edmunds).
1lb of greengages (halfed and stoned)
8oz of shortcrust pastry
1 pint of single cream
2 eggs
1 tablespoon of sugar
Use the shortcrust pastry to line a greased dish - then bake for 10 to 15 minutes at 200C (gas mark 6). Add the greengages into the pastry case and sprinkle with sugar. Beat the eggs and cream and pour over the fruit. Bake for 30 to 40 minutes at 200C (gas mark 6).
