New recipes added each month.

Creme Brulee

600ml (1 pint) Double Cream
5 medium Egg Yolks
50g (2oz) Caster Sugar
15ml (1 tbsp) Water
4 drops Vanilla

Preheat oven to 170°C: 325°F: Gas 3
Combine the egg yolks, sugar, cream and vanilla.
Whisk until combined
Divide amongst 6 ramekins place in a bain-marie and bake for 40 minutes.
Allow to cool.
In a heavy saucepan, dissolve sugar and water and cook gently until the sugar caramelises.
Top each brulee ensuring topping isn't too thick.
A blowtorch or very hot grill may also be used.
Brulee may be made beforehand, but caramel topping may dissolve if made to early.

Baked Custard Ramekins

500ml (16 floz) Milk
2 large Eggs
2 Egg Yolks
25g (1oz) Golden Caster Sugar
1 Cinnamon stick
Grated nutmeg

Pre-heat the oven to 170°C: 325°F: Gas 3
Place the milk and cinnamon stick in a saucepan and bring to a boil, then remove from the heat.
Beat the eggs and extra yolks with the sugar, remove the cinnamon stick and whisk the milk into the egg mixture.
Pour into individual ramekins and sprinkle with a pinch of nutmeg.
Place the ramekins in a large roasting tin, pour in hot water into the tin until reaches half way up the side of the ramekins.
Bake for 35 minutes.

Apple and Barley Pudding

Serves 4

900ml (1½ pints) Water
675g (1½ lb) Eating Apples
4 tbsp Pearl Barley
50g (2oz) Sugar
Double Cream

Peel, core and slice the apple.
Place the barley in the water and bring to the boil.
Add the sliced apples and continue cooking gently until the barley and apples are soft.
Liquidise or sieve the mixture and return to the saucepan.
Add the sugar and lemon juice and re-boil.
Remove from the heat, allow to cool, and then chill.
Serve cool with the cream stirred in.

Yorkshire Pudding

Serves 4-6

300ml (½ pint) Milk
110g (4 oz) Plain Flour
1 Egg
Oil, Lard or Dripping

Place the flour in a bowl, then make a well in the centre and break in the egg.
Mix in half the milk using a wooden spoon, work the mixture until smooth then add the
remaining milk.
Beat or whisk until fully combined and the surface is covered with tiny bubbles.
Allow to rest for 15 to 30 minutes, whisk again before use.
Pre-heat oven to 220°C; 425°F: Gas 7.
Place a teaspoon of fat into 12 individual deep bun tins or a single large tin and place in the oven until the fat is very hot.
Pour the batter into the tins and bake for 10 to 15 minutes for individual puddings (or 30 to 35 minutes if using a large tin) or until risen and golden brown.
Though not vegetarian this has been added because they are tasty when baked if filled with a savoury filling.

Tomato Soup

1lb fresh tomatoes or 1 pint tinned tomato pulp
1 quart of stock
1oz of butter
1 onion
2oz raw lean ham
salt and pepper
2 tablespoonfuls cornflour

Slice the tomatoes and onions into a pan with the butter and ham;
cover and cook slowly half an hour. Rub through a sieve, adding the stock,
then boil up and season. Mix the cornflour with cold water
pour the soup on to it, return to pan, and boil up.

Toad in the Hole

1/4lb of beef kidney
1/2 lb beef
6 tablespoonfuls of flour
1 pint of milk
1 egg
pinch of salt

Mix the salt with the flour, break the egg in a basin, do not beat it,
but mix it with the flour. Add the milk very gradually, beat well
and let it stand a little while. Cut up the meat, lay it in a well-greased tin.
Pour the batter over it, and bake 1hour in a moderate oven.

Ilkley Cakes

3oz butter
2oz treacle
1/2 teaspoonful mixed spice
grated lemon rind
2 tablespoonfuls ground ginger
1/4lb of flour
1oz rice flour
1 egg
1 teaspoonful baking powder
2oz brown sugar
little milk

Cream the butter, work in the sugar by degrees, add the treacle,
spices and a little lemon rind, and mix well together.
Sieve the two kinds of flour and add them alternately with the egg and a little milk.
Beat the mixture until air bubbles begin to appear, and add the baking powder and the coconut last.
Half fill greased tins that have been dusted out with flour and sugar
and bake in a moderate oven for 20 mins.

Fruit Punch

1 quart cold water
2 cupfuls sugar
2 cupfuls chopped pineapple
1 cupful orange juice
1/2 cupful lemon juice

Boil water, sugar and pineapple for 20 min.
Add fruit juice; cool and strain.
Dilute with water when required.