Just in case you’ve overlooked the queenly clue in the title of my recipe, I recreated this splendidly simple, yet rather indulgent wartime dish purely for the delectation of Queen Elizabeth II! After all, it is Her Majesty's most favourite afternoon teatime treat, or anytime treat as my research revealed.
Oh, and before it completely slips one’s mind, Miss Windsor bids Her Majesty an extremely jovial “official” birthday of Trooping the Colour – this year it takes place on Saturday the 13th June 2020.
Also, following the incredibly sad news of the one and only Forces' Sweetheart who passed away at the grand ol' age of 103 on the 18th June 2020, I hereby dedicate this recipe to the magnificent DAME VERA LYNN.
I say, in keeping with the spirit of The Championships, Wimbledon, one hoped to stumble across a recipe with a tennis connection. Well, lo and behold whilst flicking through my 1906 edition of Mrs Beeton’s Book of Household Management, there I discovered a recipe for Tennis Cake!
Miss Windsor’s spin on Mrs Beeton’s most decadent, moist and luxurious Tennis Cake boasts an appealing light texture and colour - bestrewn with a plenteous amount of chopped almonds and flavoured with a subtle zing of lemon.
Darlings, before we proceed any further, I shall indulge you with some quick-fire facts about The Championships, Wimbledon! Now, for those who are not in the know-how regarding the history of this world renown All England Lawn Tennis and Croquet Club, it held it's first ever "men’s singles" tournament in 1877.
Just in the nick of time for National Cream Tea Day (Friday 28th June 2019), I excitedly present Miss Windsor’s Wartime Girdle Scones – How spiffing!
Also, I wholeheartedly dedicate this recipe, admittedly a trifle late, to the recent celebrations of the 75th anniversary of the D-Day Landings, which took place on the 6th June 2019, of course, the actual real thing took place on the 6th June 1944.
“Ummm, excuse me Miss Windsor, you mentioned “girdle”, but isn’t that a ladies undergarment worn to disguise one’s jelly belly?” Well, my dears, you’re absolutely correct, but not in the case of wartime cookery, also most folks were at their healthiest and about 10 pounds lighter back then! So, please do read on to find out more……..
Well, I say, thank you for popping by – it’s always a pleasure!
So, whilst you’re here I wish to titillate your taste buds with my splendidly gratifying little meaty balls of deliciousness – By Jove! that’s quite a mouthful Miss Windsor.
Darlings, I guarantee my recipe created with quails’ eggs and butchers best sausage meat - "jazzed up" with spring onion, a smattering of parsley, plus a dash of wholegrain and Dijon mustard - will satisfy all carnivore palates and will certainly give Fortnum & Mason a run for their money! In fact, they proclaimed the delightful Scotch egg was invented in 1738 at their Piccadilly, London store – Miss Windsor’s favourite!
Evidently, my dears, the Scotch egg commenced its culinary journey during the Georgian period (1714 to 1837).
Now you may already know, that our beloved sovereign – HM Queen Elizabeth II - is a "chocoholic" of the incredibly ardent and incurable kind. And so is Miss Windsor's beloved grandmother Josie who just so happens to share the same birth year of 1926 with Her Majesty.
So, with this in mind, and with a twist of zingy orange, I recreated the frightfully fabulous Chocolate Cream Roll to celebrate Her Majesty’s official birthday of Trooping the Colour - this year it takes place on Saturday the 13th June 2020.
Miss Windsor shall serve her queenly recreation to an assemblage of guests at her terribly splendacious afternoon tea party, in other words, a jolly good “royal knees-up”!
Hip, hip, hurray! it’s National Tea Day (Sunday 21st April 2019)
Darlings, now before I proceed any further, I must admit, I haven’t foggiest idea how or why this recipe commenced its culinary journey as a “saucer cake” – so, if you possess an inkling of a clue please do let me know!
Okey dokey, in celebration of this totally “tea-tastic” day, may I present Mrs Beeton’s Rose & Lime Saucer Cake – How spiffing. Yes, that’s right darlings, this bloomin’ marvellous floral creation oozes the delightful fragrance of an English country garden, well, in this case the delicate aroma of pink dainty roses that grow in a wreath-like fashion, tightly gripped around the grand stone entrance of one of those quaint countryside abodes – a picture postcard image, springs to mind!
Eat cake, sip champagne, and be merry!
Come and join the revelry, as I crank up the volume to "Happy Birthday" by America's very own soul/pop/R&B/funk/jazz sensation - the one and only Stevie Wonder! One, two, three - now altogether, “Happy birthday to you, happy birthday to you, happy birthday” – Oh, what a classic!
“So, what’s all the fuss about?” I hear you squawk? Well, obviously it's Miss Windsor's birthday today and to mark such a joyous occasion, one has recreated an age-old recipe from one's trusty, 1906 edition of Mrs Beeton’s Book of Household Management – with a bit of a Miss Windsor twist, of course!
I'm thrilled to present Miss Windsor's Quick & Easy Victorian Boiled Fruitcake - a delightful addition to your afternoon tea pageantry of goodies; or a rather toothsome, time-saving alternative to the traditional Christmas cake.
Oh, and I'm proud to say that my version is 'loosely' based on my beloved grandmother Josie's recipe. You see, ever since she sadly waltzed through the Pearly Gates in 2013, I've tirelessly strived to resurrect her scrumptious culinary creation. I say, but Grandmother Josie is quite a hard act to follow, plus she left no written record of her recipe.
Please join Miss Windsor for a jolly good go at recreating this refreshingly zingy beverage of Mrs Beeton’s Quick-Fire Fizz Lemonade - it's ‘easy peasy lemon squeezy’!
Oh, and it’s just what the doctor ordered to reduce one’s body temperature whilst enduring such an unusual spell of sweltering hot weather. And I dare say, it’s definitely a one-off for Great Britain that’s notoriously known for its mediocre summers – My word, wonders never cease!
Anyone for tennis? Oh dearie me, the last hurrah of The Championships Wimbledon was on Sunday 15th of July 2018 (this year's season ended on the 14th July 2019). But not to worry my dears, as Miss Windsor’s here to console you with a sup or two of her frightfully fruity Pimm’s cocktail - just the tonic to soothe one’s post-tennis blues.
Or why not join Mrs Simkins (my culinary collaborator) and I for a jolly good quaff of the good stuff at our summer garden party- here's the LINK: Mrs Simkins & Miss Windsor’s Summer Garden Party!
So, move over Mr Original Gin Sling, and make way for Miss Windsor’s intensely vibrant vodka-based tipple, which oozes a luxurious touch of Chambord Black Raspberry Liqueur.
I hereby present my delightful sweet offering to Mrs Simkins and Miss Windsor’s summer garden party – my Seriously Scrumptious Lemon & Coconut Cake. I say what an adorable addition to your very own garden party, or afternoon tea pageantry of exquisite cakes and bakes. Oh, yes, and please do enjoy a slice or two with a cup of your favourite brew!
Darlings, just as it says on the tin – it’s seriously scrumptious, very lemony, with a saucy taste of paradise. Oh, dearie me! I fear I’m sounding off like an advert for a Bounty chocolate bar! But nevertheless, I’m certain my glorious cake will send you into a hedonistic state of "coconutty" heaven – How spiffing!
Darlings, I excitedly present Fannie Merritt Farmer’s recipe for GENUINE Sponge Cake – a flavour from the ‘old school’ - well, in this case, The Boston Cooking-School, Massachusetts, USA!
I say, Miss Merritt Farmer is an American culinary goddess from yesteryear, known as an advocate of ‘scientific’ cookery and household management. Thus, following her graduation in 1889 from The Boston Cooking-School, she served as assistant director and teacher; becoming school principal during the 1890's.
This utterly indulgent Lemon Drizzle Loaf Cake has recently sparked a ‘titbit’ of attention on Instagram – Oh, how spiffing! You see, I received a request from a follower who kindly asked me to share this recipe - and so here it is!
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