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Traditional English Recipes
Afternoon Tea Treats
Традиционные английские рецепты блюд
Угощения к чаю
2 слайд
Bread Pudding
A Tasty Way with Leftover Bread
Ingredients
The ingredients for both are the same: Bread, suet or butter, dried fruit, sugar, egg, spices and a little milk to bind. Measurements are not exact, but relational - a bit like mixing drinks - and the formula is 4:2:1:1.
Try this one, which makes enough for four:
250g bread
125g dried fruit (currants, raisins, sultanas, mixed peel)
65g sugar or golden syrup
65g suetor butter
1 egg and a little milk
cinnamon, nutmeg, cloves, allspice etc as liked
Preparation
Tear the bread into pieces and soak in water until soft.
Squeeze dry and combine with fruit, suet / butter, sugar and the ground spices.
Add the egg and mix.
Stir in a little milk to form a soft-ish mixture that drops from the spoon.
Pour into a greased baking dish - bakers seem to use a square tin, 1.5 inches high - and bake for about an hour in a low-medium oven (Gas 4 / 160°C-180°C).
When done, a skewer pushed into the centre should come out clean and the top should be nicely browned.
Cool briefly in the tin, then turn out and sprinkle liberally with caster sugar. This one is usually eaten cold.
Alternatively: pour the mixture into a greased pudding basin, cover the top with greaseproof paper, and boil or steam for about 2hrs. Unmould the pudding and serve hot with fresh custard or runny cream.
3 слайд
Bread and Butter Pudding
Ingredients
This is English pudding making at its most traditional.
It requires no kitchen chemistry, no scrupulous weighing and measuring and the quantity of bread and butter pudding you produce is only limited by the size of your baking dish!
That said, for four normal portions you'll need:
8 slicesofwhitebread
2 large handfuls of dried fruit (currants, sultanas, raisins, mixed peel, berries - or all of the above)
2-3 tablespoons of caster sugar (a little more if you like your puddings very sweet)
3 eggs
300-350 ml milk or half milk, half double cream
a little butter for the bread and for greasing the baking dish
Assembling and Baking
To feed four, first grease a large flat baking dish, about 1 - 1 1/2 inches deep.
Then cut the bread into 8 medium to thick slices and spread with butter.
Cut the slices into triangles, leaving the crusts on.
Arrange half the bread in the greased baking dish, then sprinkle a tablespoon of sugar and half the dried fruit on top.
Cover with the second layer of bread and repeat with the sugar and fruit.
Next beat three whole eggs with about 300-350ml of milk or half milk, half cream.
Pour the mixture over the bread and leave to soak for 10-20 minutes. (If you can't spare the time to soak the bread, it's not a disaster. The finished dish is still nice to eat, just not as silky.)
Bake in a preheated oven at Gas 4 (180°C / 350°F) for 20-30 minutes, until puffed up and golden
Sprinkle with a little cinnamon or nutmeg and the last of the sugar.
For an extra crispy top, place briefly under a hot grill or broiler to melt the sugar. Or serve as it is with custard, pouring cream or vanilla ice cream.
4 слайд
Jam Roll
Basic Recipe for Suet Crust
This quantity of suet crust pastry is enough to make a 15cm / 6in pudding, which will feed four people.
225g / 8oz flour
75-100g / 3-4 ozsuet
2 tsp baking powder (omit if using self-raising flour)
1 tspsalt
coldwater
If using block suet, remove skin and shred finely. If using packet suet, weigh out quantity required and follow instructions on the packet.
Sieve flour, baking powder (if using) and salt together and add the suet.
Mix with cold water to a soft, but not sticky dough.
Turn out onto a lightly floured board and roll out as required
Preparation
Place your suet crust on a lightly floured board and roll out into a strip 20cm (8in) wide and about 5mm (1.4 in) thick.
Spread generously with the jam of your choice, leaving a 1.5cm (3/4 in) edge around the pastry.
Moisten the edge with water and roll up the pudding, pressing the edges firmly together.
Now you have a choice of baking, boiling or steaming your Jam Roll
Bake
Place the jam roll onto a greased baking sheet and bake in a medium oven (200°C / 400°F / gas 6) for 45 minutes to one hour
Boil
Alternatively, wrap the roll in greaseproof paper and tie loosely in a cloth, before immersing in it in a large pan and boiling for one and a half hours.
Steam
Or finally, wrap the roll in greaseproof paper and tie loosely in a cloth before steaming it for two and a half hours.
5 слайд
Devonshire Apple Scones
Ingredients
I tend to get about 8-10 scones out of this mixture, but it obviously depends on how large you shape them. If you're feeling generous make 6 large ones, but remember to bake them a couple of minutes longer!
8oz / 200g self-raising flour (whole meal or white)
1 tea spoon baking powder
1 teaspoon ground cinnamon (or a bit more if you like it!)
4oz / 100g unsalted butter
2oz / 50g brown sugar
1 egg
2 medium apples (Bramley's or any dessert apple you fancy)
Preparation
Heat your oven to 190°C / 375°F / Gas mark 5.
Mix together flour, baking powder, sugar and cinnamon.
Rub in the butter until the mix resembles fine breadcrumbs. (If you're in a hurry, you can do this in your magimix or with a hand blender.
Core the apples. Peel them if you feel like it. Then cut them into small dice.
Stir the apples into the flour mix.
Beat the egg before adding it to the mix and mix in well. (Note: This mixture will look very dry and crumbly. Resist the urge to add milk even if you think it needs it. Mix a little longer - using your hands if you don't mind - and it will sort of come together. If you add milk the scones will run while baking.)
Shape 8-10 scones and place on a lined or non-stick baking tray. Keep a good gap between the scones, as they will spread a little.
Bake for about 20mins, then check and bake for another 5 minutes or so to get them nice and brown. Cool on the tray for a few minutes before turning out onto a rack.
6 слайд
Old-fashioned
English Apple Pie
The English love apples; and with their equally great love of luscious puddings they created a recipe that's a true classic: traditional English apple pie.
The phrase "...as English as apple pie" tells you how popular this pudding used to be.
Ingredients
This recipe fills a 2lb / 900ml pie dish. You can feed 4-6 people with this ... unless they're very hungry!
PastryBase
14oz / 350g plainflour
6oz / 150g butter
1 table spoon caste rsugar
a pinchofsalt
a littlecoldwater
Filling
28oz / 700g Bramleyapples
Juice of 1/2 lemon
3oz / 75g sultanas
3oz / 75g soft brow nsugar
pinch each of ground cinnamon and ground nutmeg
grated rind of 1 lemon and 1 orange
1 table spoon flour
Preparation
Peel and core your apples and slice them thickly. Dribble with a little lemon juice to stop them from turning brown.
Pre-heat your oven to 200°C / 400°F / gas mark 6.
To make the pastry base sift the flour and salt into a bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs.
Mix in the sugar.
Splash mixture with cold water and bring together to form a smooth dough. Roll out two-thirds of dough and line your pie dish.
Place half the apples into the lined pie dish.
Mix sultanas with spices and pour over the apples.
Add the remaining half of apples.
Roll out the last third of pastry. Dampen the edges of the pastry in the pie plate and cover pie with the last piece of pastry. Press edges together to seal, then trim and flute the edge.
Decorate the top of the pie with pastry trimmings.
Cut slashes in the top of the pie or make a hole and insert a pie funnel. (This is important! It lets the steam escape during cooking and ensures that your pastry is lovely and crumbly.)
Place pie in the oven and bake for 10 minutes.
Then lower oven temperature to 190°C / 375°F / gas mark 5 and bake for a further 20-25 minutes. Your pie is ready when the pastry is golden brown.
Remove from the oven and sprinkle with coarse sugar before serving.
7 слайд
Empire Biscuits
A Patriotic Teatime Treat
Empire biscuits - cheerful little biscuits, all red and white and sandwiched with jam, make a good offering at a children's party.
They also look tasty served alongside some freshly baked scones and plum bread at a traditional afternoon tea.
Originally called German biscuits, they were patriotically renamed after the First World War.
Obviously, we were already struggling to be PC even in those long gone days.
That said they're a tasty little treat and very easy to make. So they're great when baking with the kids.
Ingredients
This quantity makes about 12-16 biscuits, but it's easily doubled or even trebled if you are baking for a crowd.
50g / 2oz butter
40g / 1 3/4oz granulated sugar
100g / 4oz plainflour
1/2 tsp cinnamon
1/4 tsp baking powder
1 medium egg
You will also need raspberry jam, glace icing made with 75g icing sugar and glace cherries
Preparation
Heat your oven to 350°F / 180°C / Gas 4 and grease a baking tray.
Cream the butter and sugar together until almost white.
Mix in sugar, flour and spices. Add just enough egg to make a stiff mixture.
Roll the dough out thinly on a floured board and cut into 5cm / 2in rounds with a fluted cookie cutter.
Place on greased baking tray and bake for 20mins.
Remove biscuits and leave to cool on a wire rack.
When completely cool, sandwich biscuits with jam, then spread with icing and decorate with a quarter of glace cherry.
8 слайд
LemonDrizzleCake
Ingredients
225g (8oz) gold encaster sugar
225g (8oz) unsalted butter
225g (8oz) self-raisingflour
3 eggs
150ml (5fl oz) milk
1 1/2 tsp baking powder
Zestand juiceof 2 lemons
100g (4oz) gold engranulated sugar
Preparation
Preheat your oven to 190°C / 370°F / gas 5. Grease and line a 30 x 20 x 4cm baking tray or a 900g / 2lb loaf tin.
Beat together the butter and sugar until pale and fluffy. A food processor or hand-blender does it quickly and painlessly.
Beat in the eggs one at a time, then add the milk and mix until the mixture is creamy. Then gradually add the flour and, finally, the baking powder and lemon zest.
Pour the cake mix into the prepared tin and bake for 30 minutes.
The cake is done when the top is golden and a skewer comes out clean from the centre.
Take it out of the oven and prick the top all over with a skewer or fork.
Mix the lemon juice and sugar in a bowl, then spoon the mix over the top of the cake, making sure the liquid saturates the sponge.
Leave to cool before serving.
9 слайд
Apple Crumble Cake
Apple crumble cake is one of England's myriad of apple cakes: quick and easy to make, and oh so wonderful with a cup of tea alongside.
Ingredients
This makes enough cake mixture to fit a 7in / 18cm round cake tin. If you have more mouths to feed, you can double the quantities. But keep in mind that it needs to bake longer.
3oz / 75g unsaltedbutter
9oz / 225g plain flour
2 tsp baking powder
2oz / 50g caster sugar
1 lb / 450g apples - cooking apples if available
1 medium egg
1-2 tb spmilk
lemon juice, cinnamon, raisins (optional)
Icin gsugar to dust
Preparation
This cake mix is very quick to put together, so make sure you have all the prep work done ahead.
Set the oven to 200°C / 400°F / gas 6.Grease and line your cake tin.
Peel, core and chop the apples.
Sift flour and baking powder, then rub in the butter until you have fine crumbs. Add cinnamon if using. (Using a blender or food processor makes this even faster ... but you'll have to do the washing up after ....)
Mix in the sugar, then stir in the apples and beaten egg. At this point, the mix will seem very dry. (This is the point where you will add the raisins, if you're using them.)
Add milk, a little at a time, until the mixture binds together. It will still be very stiff and it will seem as if there are too many apples in the bowl. That's exactly what you want it to look like, though, so don't go overboard on the milk.
Pile the whole lot into your cake tin and smooth down a little. The tin should be quite full, but that's okay as the cake won't rise very much.
Bake for 45 minutes or until the top is beautifully golden brown. If you have cinnamon in your mix, your kitchen will smell absolutely divine at this point!
Test with a fork or chopstick that the cake is cooked all the way through - the chopstick should come out clean - then remove from the oven and turn out onto a wire rack.
Dust thickly with icing sugar and cut into wedges to serve.
10 слайд
In this lesson,we told you about British desserts for tea.Thank for your attention, have a nice day all….
Рабочие листы
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Traditional English Recipes
Afternoon Tea Treats
Традиционные английские рецепты блюд
Угощения к чаю
1) Bread Pudding
A Tasty Way with Leftover Bread
Ingredients
The ingredients for both are the same: Bread, suet or butter, dried fruit, sugar, egg, spices and a little milk to bind. Measurements are not exact, but relational - a bit like mixing drinks - and the formula is 4:2:1:1.
Try this one, which makes enough for four:
Preparation
Tear the bread into pieces and soak in water until soft.
Squeeze dry and combine with fruit, suet / butter, sugar and the ground spices.
Add the egg and mix.
Stir in a little milk to form a soft-ish mixture that drops from the spoon.
Pour into a greased baking dish - bakers seem to use a square tin, 1.5 inches high - and bake for about an hour in a low-medium oven (Gas 4 / 160°C-180°C).
When done, a skewer pushed into the centre should come out clean and the top should be nicely browned.
Cool briefly in the tin, then turn out and sprinkle liberally with caster sugar. This one is usually eaten cold.
Alternatively: pour the mixture into a greased pudding basin, cover the top with greaseproof paper, and boil or steam for about 2hrs. Unmould the pudding and serve hot with fresh custard or runny cream.
2) Bread and Butter Pudding
Ingredients
This is English pudding making at its most traditional.
It requires no kitchen chemistry, no scrupulous weighing and measuring and the quantity of bread and butter pudding you produce is only limited by the size of your baking dish!
That said, for four normal portions you'll need:
Assembling and Baking
To feed four, first grease a large flat baking dish, about 1 - 1 1/2 inches deep.
Then cut the bread into 8 medium to thick slices and spread with butter.
Cut the slices into triangles, leaving the crusts on.
Arrange half the bread in the greased baking dish, then sprinkle a tablespoon of sugar and half the dried fruit on top.
Cover with the second layer of bread and repeat with the sugar and fruit.
Next beat three whole eggs with about 300-350ml of milk or half milk, half cream.
Pour the mixture over the bread and leave to soak for 10-20 minutes. (If you can't spare the time to soak the bread, it's not a disaster. The finished dish is still nice to eat, just not as silky.)
Bake in a preheated oven at Gas 4 (180°C / 350°F) for 20-30 minutes, until puffed up and golden.
Sprinkle with a little cinnamon or nutmeg and the last of the sugar.
For an extra crispy top, place briefly under a hot grill or broiler to melt the sugar. Or serve as it is with custard, pouring cream or vanilla ice cream.
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