FromTheBrit.com Recipes

Unlike the Yorkshire puddings I made in November, I remembered to take pictures this time. When I arrived home from work this evening my daughter begged me to make Toad in the Hole. To my knowledge she has never eaten it before. However, she wouldn’t let up until I’d found sausages in the freezer and started to make the batter. She downed three as soon as they were ready. Personally, I would have preferred them with mashed potatoes and onion gravy. Mmmmmm

PREPARATION TIME: 5 minutes
COOKING TIME: 25 to 30 minutes
MAKES: 24 Toads in Holes

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Posted under Main Courses, Snacks

Oops! These Yorkshire puddings were made and eaten so fast that I forgot to take a picture. Yorkshire puddings are one of the Great British Food Staples. Traditionally, Yorkshire puddings are eaten with roast beef for Sunday lunch. Back in Wales, we used to eat them EVERY Sunday, regardless of the type of meat. My mum always made two (sometimes three) dozen in muffin trays. The muffin tray variety tend to come out crisp all over with a slightly softer inner (they’re hollow, so there isn’t a center, per se). Some people prefer to make one large Yorkshire pudding. With large Yorkshire puddings the crust is crispy and the lower half is softer. There’s lots of Yorkshire pudding inspiration on the UKTV Food Web site. I haven’t made any in a while, and I’m planning to treat some American guests to a traditional British dinner next Saturday. I thought I’d better have a trial run.

PREPARATION TIME: 5 minutes
WAITING TIME: Half an hour at least
COOKING TIME: 12 to 15 minutes
MAKES: 24 Yorkshire puddings

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Posted under Main Courses, Snacks

I was on a mission to create a superior rich dark fruit cake. Over the period of a week I made several. None of them equaled the ones my mum makes. THEN IT HAPPENED! Rich dark Christmas fruit cake #3 rivals anything I’ve ever tasted, even the ones that were the combined effort of mymmum and my aunt. Mum and Aunty Ma were a great team. Mum made all the Christmas and wedding cakes, and Aunty Ma iced (frosted) them. They were unbeatable. We’re all married now, so haven’t seen one for a while. Current sources of inspiration include my mum, the Christmas fruit cake recipes at CookingNook.com, a traditional British Christmas cake recipe at Fashion-Era, and Delia’s classic Christmas cake recipe.

The rich dark fruit cake I made this evening is worthy of record. It has a consistency not unlike Mississippi mud pie cake but is much spicier and, obviously, fruitier. It is very rich. A thin sliver will satisfy a quite voracious appetite.

PREPARATION TIME: 15 minutes
COOKING TIME: 1.5 hours
MAKES: 1 small cake 8 inches diameter

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Posted under Cakes & Tarts, Candy & Cookies, Desserts & Puddings, Snacks