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.
Miss Windsor excitedly presents Mrs Beeton’s Traditional British Christmas Pudding recipe - a frightfully fruity, remarkably rich, temptingly moist, and abundantly boozy classic festive dessert, which I discovered buried deep within my culinary bible - the 1906 edition of Mrs Beeton's Book of Household Management - page 939, to be exact - How spiffing!
And I must say, what thrill it was, although rather laborious, to step back in time to the late 1800's and re-create an age-old recipe following traditional methods. And so, with a whole day set aside, and with my great great grandmother Georgina in mind, I wished to experience the joys of a Victorian 19th-century cook, slogging away in the kitchen as one prepares for the Christmas Day feast - well, so far, just the Christmas pudding!
I say, troops! – stand to attention, grab your spade, grow your own fruit and vegetables, Dig for Victory, and Eat for Victory – By Jove! chaps, now that’s the wartime spirit!
Oh, how exciting darlings, Miss Windsor’s back again with yet another seasonal, allotment inspired, palate-pleasing culinary treat, based on a rather spiffing wartime recipe from my Eating for Victory cookery book.
So please give a warm welcome to something a trifle different, frightfully British, and exceedingly healthful – Miss Windsor’s Beetroot & Green Bean Fritters!
Miss Windsor and I have come to the end of our summer garden party collaboration, and hope you’ve very much enjoyed it as much as we have. We’re taking a bit of a break now but will be back before too long with a special quartet of recipes inspired by our respective Italian travels earlier in the year.
Until then, we leave you with Miss Windsor’s sparking summer beverages: a fabulous fizzy lemonade which she also uses to make a gorgeous summery cocktail with Pimm’s number 6 cup, a special edition one with elderflower and blackberry. It sounds so nice I can’t wait to try it. I really must get out more as I’d never even heard of this Pimm’s until Miss Windsor told me about it!
And, finally, from me a classic Victoria sponge. Every garden party needs a nice simple Victoria sponge so here you are; complete with tips and a brief cake history.
(You may be wondering why our garden party has suddenly morphed into a bit of a Teddy Bear's Picnic as well, but all will become clear as you read on.)
Miss Windsor and I love a cream tea and are in complete accord when it comes to three pressing matters of scone etiquette.
First of all, do you say scone to rhyme with ‘gone’ or ‘phone’?
‘Gone’. And don’t let anyone tell you otherwise!
Secondly, do you pull your scone apart gently at its ‘waist’ or cut it? Miss Windsor and I prefer to pull ours apart and happily; this is the correct scone etiquette!
Thirdly, should you spread your jam on first followed by a spoonful of cream or the other way round?
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!
Lovely as cakes are, you can’t have a tea party without a savoury element to begin with, including some delicate little sandwiches: “Sandwiches before cake,” as my mum used to say and I know Miss Windsor agrees wholeheartedly with this sentiment!
Here are some sandwich suggestions to start you off: several based around cucumber (essential for keeping your cool in summer) and some tips for the perfect egg mayonnaise filling.
Don’t forget to cut the crusts off all your sandwiches and cut into dainty fingers or triangles.
They are called finger sandwiches, by the way, as you eat them with your fingers.
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!
Miss Windsor and I can scarcely believe our Queen has now been on the throne for 65 years. It’s a whole lifetime! She is our longest reigning monarch, Queen Victoria ruled for 63 years, seven months and two days, in case you are wondering!
The Queen loves afternoon tea and there are several cakes she particularly enjoys: Dundee cake, ginger cake, sponge cake filled with jam and maybe cream, possibly Battenberg, but her favourite cake of all is chocolate biscuit cake.
I say, my royal counterparts are really putting on a jolly good show this year – Bravo!
Not only were we treated to a beautiful wedding as Prince Harry and Meghan Markle become the Duke and Duchess of Sussex - Oh, how spiffing! Then on Saturday 2nd June, we joined the gaiety as HM Queen Elizabeth II celebrated 65 glorious years on the throne – Well done your grace!
You see, to commemorate the anniversary of the coronation, my darling Mrs Simkins and fellow collaborator rustled up Her Majesty’s most favourite teatime dessert - Chocolate Biscuit Cake.
I say, so following such merriment we now prepare for our next royal ‘knees-up’ – the Queen’s official birthday of Trooping the Colour which takes place on June 9th (2018)
Eat cake, sip champagne, and be merry!
Come and join the revelry, as I crank up the volume to ‘Congratulations’ by pop sensation - Sir Cliff! One, two, three - now altogether, “Congratulations, and jubilations, I want the world to know I’m happy as can be!” – Oh, what a classic!
I say, fancy joining me for an nostalgic trip down memory lane, where you'll learn how to re-create one of my favourite, British, summertime or anytime desserts? Well, darlings, how could one resist a nibble on Miss Windsor's Blackberry & Apple Crumble - Oh, I say!
You'll be pleased to know that it's completely gluten-free and vegan - "OMG!" I hear you shriek with sheer utter delight! Oh, and it's so devilishly delicious that even the health-conscious community are rather baffled how I achieved such culinary excellence - despite the reputation that gluten-free food is notoriously bland!
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!
Darlings, as you’ll soon discover, 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.
It’s an absolute pleasure to present Miss Windsor’s ‘spin’ on a decadent, yet toothsome recipe fit for a QUEEN - Chocolate Queen Pudding! You see, I re-created this luxury kind of bread pudding to celebrate our dear sovereign's official birthday of Trooping the Colour, which took place on Saturday 17th June 2017.
I say, darlings, Grandmother Josie and Her Majesty The Queen both entered this magnificent world during the year of 1926 – known as the roaring 20’s! Of course, both ladies are of the greatest personage and have many things in common, one being they’re ‘chocoholics’ of the incredibly ardent and incurable kind – Oh, I say!
I'm 'tickled pink' - Oh, I say! to present this vibrant summertide dessert - Miss Windsor's Pink & Spicy Gooseberry Raspberry Fool - created with Grandmother Josie's favourite summer fruits - gorgeous gooseberries and ravishing raspberries.
Oh, and you'll be pleased to know that I prepared this delicious summery classic following traditional methods - which involved an old-fashioned pudding basin and potato masher - How thrilling!
I'm delighted to share my vibrant and juicy version of Summer Pudding – Yum, yum!
In fact, I slightly ‘tweaked’ this summertime classic, which I discovered amongst the browned tinged pages of my 1935 edition of The Radiation Cookery Book – a generous gift from my darling friend – Sir Brian.
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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