Monthly Archives: May 2014

Delicious! Manchester Tart

Delicious! Manchester Tart

This is a good old fashioned sweet recipe, it’s so easy to make and a perfect treat for everyone it can be served with ice cream or fresh whipped double cream.

Delicious. !!!

Manchester Tart

For the pastry base.

8 ozs Plain flour

3 ozs lard

200 mls water.

Rub together the fat and flour until the mixture resembles breadcrumbs.

Add the water little by little, until a firm dough is formed.

Set aside in the fridge for 15 mins.

or 1 sheet ready-rolled short crust pastry

575ml full-fat milk

3 tablespoons of raspberry jam

3 tablespoons custard powder

1 teaspoon vanilla extract

4 tablespoons caster sugar

Preheat oven to 200 C / Gas 6.

Line a 24cm/10in round baking tin with pastry. Prick the base with a fork. Lay a sheet of baking parchment on top and top with dried beansand bake in preheated oven for 20 minutes remove the beans and baking parchment and let the pastry base cool.

The good old fashioned sweet recipe that's so easy to make

The good old fashioned sweet recipe that’s so easy to make

Meanwhile, make the custard. Place milk, custard powder, 2 tablespoons sugar and vanilla extract into a pan, whisk/stir untilsmooth and all the custard powder is thoroughly mixed in with the milk and other ingredients. Gently heat until thick and set aside to cool slightly, sprinkle the custard mix with icing sugar or cover with a lid to stop a skin forming on the top.

Spread plenty of jam over pastry case base and sprinkle with half the coconut (and sliced banana optional) Pour in custard mixture and set to one side.

In a small pan put the remaining coconut in and dry roast until golden brown.sprinkle the pie with the toasted coconut (slice a banana and arrange it around the top of the pie (optional)

Chill in the fridge for at least 2 hrs (overnight preferably)

This pie is just as delicious with or without the added fruit if preferred.

Variations

Decorate the top of the Manchester Tart with a circle of banana followed by a circle of raspberries and serve with pouring cream.

 

Home Baked Egg Custard Pie

Home Baked Egg Custard Pie

This recipe was a very popular nutritious sweet in the north of England and still is today. I have eaten this many times at Grandma Sarah’s when I went to visit her accompanied by mugs of hot tea and endless chats. It is economical to make therefore it was perfect for large families although it can be made as a large or as small as you like.

In the picture I have tried to suggest a couple of different ways to serve the Custard Pie from the normal plain way it was always eaten. Either way, I’m sure you will enjoy it.

 

 

Basic sweet pastry

225g/8oz plain flour

110g/4oz of butter or ½ butter and ½ lard

Pinch of salt

80g/3oz sugar (castor, icing, or granulated sugar, will do fine)

1 large egg

For the egg custard filling:

4 eggs

100g castor sugar

2 teaspoons of vanilla essence

500 ml milk

Nutmeg. ( whole nutmegs finely grated make all the difference) or dust with icing sugar if preferred.

Preheat the oven to 200C/Gas 6

Lightly grease the cake tin with butter.

In a large bowl rub together the flour and fat until the mixture resembles fine breadcrumbs.

Add the sugar, salt and the egg and mix until a dough is formed and place in the fridge for 5 mins.

Home Baked Egg Custard Pie

Home Baked Egg Custard Pie

Roll out the pastry and place into the tin, making sure that the pastry fits snug around the tin. The pastry may feel a little soft so it’s best to handle it very carefully, pressing it by hand into the base of the tin and around the sides, be careful not to stretch the pastry or it will shrink away from the tin when cooking and the custard mixture could then seep underneath the pastry and the bottom of the pie will be soggy.

For the filling: In a bowl mix together the eggs, sugar and vanilla essence then add the milk and stir well pour into the tin and sprinkle with grated nutmeg.

Place the tin on a baking tray (this will make it easier to handle) and bake in the oven for about 45 mins until the custard is set, or until a skewer comes out clean.

In the picture I have tried to suggest a couple of different ways to serve the Custard Pie from the normal plain way it was always eaten. Either way, I’m sure you will enjoy it.

Cheers,
Patricia Matthews

Simnel Cake

Simnel Cake

Here is another lovely comment which was posted on FB from a lady who bought the GAR book and made the Simnel Cake recipe from the book for her family at Easter.

Me: Hiya, hope your cake turned out. Ok.

It did Patricia…..delicious!!!! Took it over to our Sons today and he loved it along with his wife and our four granchildren. Need to make another one for when our daughter comes home on tues to see how Claire likes it ( I am sure she will if I get it right)!!!

Your delicious Easter Cake!!!! Learning good old fashioned, tasty cooking and baking all over again because of you Patricia and I can’t thank you enough………you are a gem!!!! xxx

Sandra Robinson.