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!
Please join Miss Windsor for a jolly good go at re-creating this refreshingly zingy beverage of Mrs Beeton’s Quick-Fire Fizz Lemonade - ‘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 – 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!
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!
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!
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!
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.
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