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!
Miss Windsor bids you a rather spiffing "carrot-licious" International Carrot Day – Thursday 4th April 2019.
Also, I may be a trifle quick off the mark, but I wish to dedicate this recipe in memory of the brave men, including my darling grandpa Larry (Royal Marine Commando) who on the 6th June 1944 participated in the D-Day Landings, thus finally freed Great Britain from the clutches of Nazi Germany.
You see, in celebration of this incredibly carrot-licious day, and to commemorate (in advance) the 75th anniversary of the D-Day Landings, may I present this truly scrumptious, Victorian, British, suet pudding recipe – Mrs Beeton’s Spicy Suet Carrot Pudding, which was first published in the 1861 edition of Mrs Beeton’s Book of Household Management. Oh, and by the way, I added the "spicy" twist to this subtly sweet yet wholesome pud!
I say, darlings, now you’re probably wondering, “What the heck have carrots got to do with the D-Day Landings, Miss Windsor?” I hear you shrill with immense intrigue! Well, there’s no direct connection, but suffice to say, the courageous and healthful carrot also played an important role in winning the war, hence their culinary contribution helped to save the British people from starvation.
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!
Happy British Pie Week!
I say, my dear fellows, in the spirit of British Pie Week Miss Windsor’s been having an absolute blast reviving age-old recipes from the past! Therefore, regarding the next item on the menu, and just in the nick of time before this wonderful week comes to an end, one wished to "Spitfire" back to the British wartime days and recreate something frightfully healthful and wholesome – a dish Grandmother Josie would’ve certainly approved of!
May I present the rather delectable and exceedingly homely Miss Windsor's Wartime Meatless Farmhouse Pie - How splendid! You see, I stumbled upon two terribly toothsome and similar pie recipes in my copy of Recipes of the 1940’s by Irene Veal. Therefore, my version is a fusion of both, just minus the meat! Oh, and darlings, evidently, you’ll soon discover that the operative word for British Pie Week in the Miss Windsor household is VEAL!
Happy British Pie Week!
By Jove! Miss Windsor has certainly surpassed herself today! You see, in the spirit of British Pie Week, and my passionate quest in "Bringing food history alive," I recreated Mrs Beeton’s Veal & Ham Pie. And so, I excitedly announce with oodles of glee that it turned out to be an absolute culinary triumph – How spiffing!
Oh, and I must mention, that I stumbled upon Mrs Beeton’s Veal & Ham Pie recipe in my 1906 edition of Mrs Beeton’s Book of Household Management – first published in 1861, whilst searching for something frightfully unusual, yet awfully hearty and traditional which one could recreate for British Pie Week!
Darlings, now you’re forbidden to turn your nose up to this glorious dish, which I must admit, is of an acquired taste, yet delightfully delicious (believe me, I was extremely surprised by how mouth-watering tasty this recipe turned out to be!) British, suet crust, meat-based pie created with an unusual concoction of ingredients such as sliced veal fillet or cushion, chunky bacon bits, hard-boiled eggs, a sprinkling of seasoning, followed by a "gill" (translation: 140ml or 5 US fl oz.) of beef stock – and nothing more!
Simple, more-ish and comforting, you can’t get much more homely than this traditional British pudding that travelled over to America with the Pilgrim Fathers (or Forefathers, as they were first known). Originally from Nottinghamshire and Lincolnshire the pilgrims set sail for America in 1620 hoping to recreate their favourite foods when they got there.
As it turned out, the pudding needed a bit of a makeover: wheat flour was scarce so early settlers used cornmeal or ‘Indian corn’ instead and topped it off with a splash of newly discovered maple syrup.
Hasty pudding, sometimes known as Indian pudding is now regarded as an American classic whereas the English version has inexplicably fallen out of favour.
It’s is well worth a revival: try both, equally delicious, versions and see what you think.
Miss Windsor excitedly presents Mrs Beeton’s Hasty Pudding (Nutmeg & Vanilla Tapioca Pudding).
Okey dokey, Miss Windsor has no time for "dilly dallying", so without further ado I’m going to get straight to the point – chop, chop! about this subtly sweet yet rather wholesome member of the British milk pudding family.
You see, as far as I know, hasty pudding or more commonly known as tapioca pudding has been a staple of our beloved sweet course since the 1800’s – well, a lot less so in today’s modern world, but suffice to say it’s certainly making a glorious comeback!
Oh, and I must quickly mention that I’m "chomping at the bit" as I excitedly present this recipe as my first offering to "At Home With Mrs Simkins & Miss Windsor" – our new collaboration which opens with an all guns blazing HASTE-OFF, hence HASTY PUDDING – comprende?
Warm up your "cockles"- Oh, I say! with Mrs Beeton’s Cold Winter Soup - Victorian cuisine at its finest! Created with a jolly good dousing of Thatcher's Oak Aged Vintage Cider - the very best of Somerset fayre!
My dears, you maybe already know, that in 1861 during the reign of our sovereign - Queen Victoria (curtsey please!) Mrs Isabella Beeton’s most treasured creation – Beeton’s Book of Household Management was first published. And as nature intended, she flourished into the worlds-greatest teacher of all things "domestic and culinary" – Oh, what an inspiration! And luckily for Miss Windsor, she just so happens to own a copy of the 1906 edition which evidently was bestowed the new title of Mrs Beeton’s Book of Household Management – How spiffing!
Moving swiftly on, whilst scouring through my glorious 1906 edition, there I discovered Mrs Beeton’s ONE and ONLY recipe to be of her very own creation – Benevolent Soup, which was originally known as Useful Soup for Benevolent Purposes.
Happy Yorkshire Pudding Day! (3rd Feb 2019)
In the spirit of this most wonderful day, I wished to recreate a family sized Yorkshire pudding; not the individual type that we’re all so familiar with – How spiffing!
Therefore, I just so happened to find the ideal recipe in my 1903 edition of Mrs Beeton’s One Shilling Cookery Book, which originally belonged to my great great grandmother Georgina.
Oh, and by the way, Mrs Beeton’s recipe makes two puds, so you may scoff one with your Sunday dinner of roast beef and gravy, and freeze the other for a rainy day!
Happy New Year!
I’m thrilled to present my great great Grandma Georgina’s Cold Winter Pudding!
So, darlings, it’s time to fasten your apron strings, pull up your sleeves, grab ya mixing bowl and wooden spoon, and join Miss Windsor for a gay ol’ time down memory lane where together we’ll recreate a delicious slice of food history!
I say this frightfully British suet pud will certainly raise one’s body temperature during those rather inclement days or evenings – How spiffing! And I dare say, if you’re a fan of bread pudding, although this recipe contains no bread at all, I’m sure you’ll fall head over heels with Grandma Georgina’s creation!
Oh, and I must admit Grandma's original recipe lacked a bit of winter flair! So, I "jazzed" it up a tad with the addition of mixed spice, cinnamon, ginger, nutmeg, and lemon/orange zest – How inventive, Miss Windsor!
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 - my 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 recreate 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)
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.
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