Hot X Buns by Mary Jones
450g strong flour
1tsp of salt
mixed spice
1/2 tsp nutmeg
50g sugar
50g butter or margarin
7g pack dried yeast
300ml tepid milk & water mixed
500g currants
50g chopped peel
Glaze: 50g sugar, 2 tbsp water
Sift flour, salt and spices into warm bowl & rub in fat.
Stir sugar into milk/water mix & sprinkle in dried yeast. Leave in warm place for 10 min until frothy.
Make a well in the centre of flour pour in the milk/ yeast mixture. Mix by hand until it becomes a thick dough. Knead for 10 min put in greased bowl & cover with a cloth.
Leave for 1 to 1 1/2 hrs until dough has doubled in size. Add the fruit and knead for 5 min until smooth and elastic. Roll dough into long sausage shape and cut into 12 slices. Shape into buns and leave at room temp to double in size.
Cut a cross on the top & bake at 220c or 425f for 15/20 min. Glaze: dissolve the water & sugar in a pan boil until syrup is formed.
Brush over the buns.
Traditional Fish Pie by Mary Jones
450g Haddock or Cod or 225g smoked Haddock or Cod
100g salmon
150ml water
150ml milk
Sliced Lemon
Parsley and Bay leaf
450g Potatoes cooked and mashed
5g Butter
1.75 litre pie dish
Put fish in the pan with water, milk, lemon, parsley stalks & bay leaf. Heat slowly until bubbles rise to the surface, simmer for 10 min. Lift fish out when cooked and strain. Keep 300ml of cooking liquid and leave fish to cool slightly. Discard any skin and bones.
For the Sauce
25g Butter
25g Plain Flour
5ml Lemon juice
45ml chopped Parsley
black Pepper & Salt.
Melt the butter in a pan. Add flour, cook for 1-2 min stirring constantly. Gradually add fish stock stirring well until the sauce is smooth. Remove from the heat stir in parsley, lemon juice and seasoning. Add the fish and mix gently place into the pie dish and top with mashed potato. Dot with butter and bake for 20 mins at 190c / 375f.
Mild Piccalilli by Mary Jones
225g Cauliflower broken into pieces
225g Onions or Shallots chopped
225g Runner or French beans chopped
225g Celery chopped
225g Marrow/Courgette diced with peel on
225g Cucumber diced
225g Salt for layering
2 tsp Dried Mustard
2 tsp Ground Ginger
2 tsp Turmeric
100g Suger
400ml White Vinegar
25g Cornflower
Mix all vegetables in a large bowl. Then place in layers with salt. Cover with a plate to press veg and leave for 24 hours.
Rinse vegetables in fresh water, drain well.
Put 3 tbsp of vinegar on one side, put the rest into a pan with vegetables. Bring to the boil and simmer for 15 minutes.
Lift out the vegetables with a slotted spoon, pack into sterilised jars, saving the liquid.
Mix the reserved vinegar with the spices, add the cornflour and mix well. Stir in the remaining liquid and bring to the boil for 3 minutes. Pour into potted jars, pressing lightly to allow the sauce to run in between the vegetables.
Cover with wax discs and a metal lid.
Toffee Apple Crumble by Mary Jones
1lb cooking apples, peeled and sliced
4oz granulated sugar
A little water
For the crumble
8oz self raising flour
2oz soft margarine
2oz hard butter
4 oz granulated sugar
Place the Apples, Sugar and a little water into a pan and cook until soft but not broken. Then place in an oven proof dish to cool.
6oz hard toffee placed in a bag and smashed into small chunks with a rolling pin or hammer. Leave to one side until later.
Mix flour and fat together until it looks like fine breadcrumbs, add 4oz sugar.
Scatter toffee on top of the apple then cover with crumble. Bake in oven for 30-40 mins in hot oven 200C 180C Fan gas 5.
Serve with cream, ice cream and/or custard.
Sticky Toffee Pudding by Mary Jones
2 eggs
2oz Butter (or Margarine)
1 tbs Bicarb of soda
6oz Granulated sugar
6oz self raising flour
6oz Dates
8” greased tin 1/2 pt water
Chop dates, boil in water for 10 mins till soft. Add bicarb (put to one side).
Cream butter & sugar and add the beaten eggs. Add the flour, dates and water.
Pour into the tin and bake for 40mins on Gas 4, 180C, 160C fan oven.
Delia’s Toffee Sauce
6oz Soft brown sugar
4 oz hard butter
10 fl oz cream
Melt butter & sugar in pan, add cream. Mix well bring to boil and stir until sauce thickens and becomes shiny. Pour over the sponge. Serve with double cream and ice cream or custard. Sponge can be stored for a few days.
Red Tomato Chutney by Mary Jones
450g ripe tomatoes
100g cooking apples
225g onions
450g seedless raisins 100g soft dark brown sugar 4tsp salt
3tsp ground ginger, pinch cayenne pepper 1/2pt Vinegar
Put all the ingredients into a saucepan. Bring to the boil, simmer gently for 1 1/4 hours until thick and brown.
Pour into warm sterilized jars, cover with wax discs and metal tops ( not paper it will dry and shrink the chutney)
Tip: always looks nice with cotton tops tied with twine.
Homemade Jams by Mary Jones
500g of any fruit (plums, blackberries etc)
1/4 cup water
625g sugar
Large heavy based saucepan
Add fruit and water to the pan and stew slowly. When fruit is soft add the sugar and boil rapidly for 15—20 minutes.
Add a knob of butter to stop the foam on the top.
Place in warm sterilized jars and cover with wax paper and jam tops.
1lb of fruit makes 2lbs of jam
Sheila's Family Cheese & Leek Pie
The amounts are approximate and can be varied according to requirements
2 large leeks
About 1lb (450g) potatoes
8oz (225g) Strong Cheddar cheese
Butter or marg. for greasing
Salt and pepper
Milk
If liked, serve with good fat sausages such as Venison
Generously grease a casserole dish that has a lid
Wash and trim leeks and cut into 1” pieces
Peel and slice potatoes
Grate the cheese
Layer the ingredients into the dish, seasoning as you go
Reserve some of the cheese for later
Heat about half a pint of milk in a saucepan and pour over
Cover the dish and cook for about 1 hour in a moderate oven
Remove the lid and scatter on the remaining cheese
Cook without lid until brown and crisp (about another half hour)
Test all is tender with a knife
If there seems to be surplus liquid leave to reduce in the oven until still moist but not dry.
Alice's Chocolate Mousse
Serves 6
6oz (175g) plain chocolate (70% cocoa solids)
3 eggs
small cup of strong coffee
1 oz (25g) butter
grated orange rind or rum
whipped cream to decorate (optional)
Melt the chocolate with the coffee and butter in a bowl over hot (not boiling water). Separate the eggs. Take the chocolate mixture off the heat and add the yolks one at a time while stirring briskly. Stir in the grated orange rind or rum. Whip the egg whites until stiff and fold into the mixture. Pour into ramekins or small glasses and leave to cool in the fridge, preferably overnight. Before serving decorate with whipped cream if using.