PUDDINGS

MILK PUDDINGS

Proportions: 37.5g grain to each 600mL of milk. The grain may be:

1. Whole grain – rice, large sago and tapioca.
2. Small grain – sago, semolina.
3. Powdered or crushed – cornflour, arrowroot, ground rice.

BASIC RECIPE

Milk: 600mL                                       Flavouring: Nutmeg, lemon rind, vanilla, bay leaf, etc.

Grain: 37.5g                                       Sugar: 1 tbsp

APPLICATION OF BASIC RECIPE

1. Method for Large Grain

1. Wash the grain.
2. Put the grain, milk and sugar into a greased pie dish.
3. Add the flavouring and stir well.
4. Put into a moderately hot oven and reduce to slow after 10 mins. Cook slowly for 2 hrs.

2. Method for Small Grain

1. Wash the grain.
2. Heat the milk and sprinkle in the grain, stirring well.
3. Cook the grain until it becomes soft and transparent, stirring all the time.
4. Add the sugar.
5. Pour into a greased pie dish, put into a moderately hot oven and cook until brown, or
6. Continue cooking slowly in the saucepan until a creamy consistence – about 30 mins.

3. Method for Powdered Grain

1. Mix the powder to a smooth thin paste with a little of the cold milk.
2. Boil the rest of the milk, stir the thin paste and pour the boiling milk on to it, stirring all the time.
3. Return to the pan and bring to the boil, stirring all the time round and across the saucepan.
4. Continue boiling for 5 to 8 mins., stirring all the time.
5. Add the sugar.
6. Pour into pie dish, and bake until golden brown.

MOULDS

Proportion: 50g grain to 600mL milk.

BASIC RECIPE

Milk: 600mL                                       Flavouring: Lemon rind, vanilla, bay leaf, etc.

Grain: 50g                                          Sugar: 1tbsp

Method

1. Cook the grain in the milk slowly until it is soft and the milk almost absorbed.
2. Allow 1 hr. for large grain; 20-25 mins. for small grain; 5 mins. for powdered or crushed grain.
3. Add sugar and flavouring agent.
4. If egg is used, add the egg last, but replace on heat to cook it.
5. Pour into wet mould and leave in cool place to set.

STEAMED SUET AND “RUBBED-IN METHOD” PUDDINGS

Proportion: ⅓ to ½ suet to flour.

BASIC RECIPE

Flour: 225g or 125g flour and 125g        Salt: 1 tsp

Breadcrumbs or stale soaked bread for    Baking Powder: 1 tsp

lighter pudding                                    Liquid: 150mL to 300mL milk, milk and water or water.
Fat: 75g to 125g suet or lard and

margarine, dripping or cooking fat

Method

1. Skin, shred and chop or grate suet.
2. Mix the dry ingredients together. If margarine, lard, dripping or cooking fat is used, rub into flour as pastry.
3. Add the liquid and mix thoroughly to a soft, dropping consistency.
4. Pour into greased basin and cover with greased paper.
5. If boiling, tie a cloth over the greased paper.
6. Steam or boil 2 to 2½ hrs.

STEAMED SUET AND “RUBBED-IN METHOD” PUDDINGS

APPLICATION OF BASIC RECIPE

CREAMED OR “SPONGE” PUDDINGS

Proportion : The weight of an egg in fat and sugar and twice as much flour.

BASIC RECIPE

1 egg                                                 125g Flour

50g Margarine                                     ½ tsp. baking powder

50g Sugar                                          Milk or milk and water

Method

1. Beat the fat and sugar to a soft creamy consistency.
2. Add the egg and beat well.
3. Add the flour gradually, and other dry ingredients.
4. Add enough milk to make a soft, dropping consistency.
5. Pour into greased basin and cover with greased paper.
6.  Steam 1 to 1 ½ hours.

Note: Sponge puddings are very attractive if cooked in individually moulds. Time, 30 to 40 mins. These puddings may be steamed or baked.

APPLICATION OF BASIC RECIPE

COLD SWEETS

Apple Snow

450g Apples                                       300ml custard made with egg yolks

2 Tbsp water                                      

3 or 4 sponge cakes or stale cakes      colouring, cherries, angelica or fresh fruit to decorate

2 whites of an egg

1. Bake or stew the apples and rub through a hair sieve,
2. Make the custard.
3. Cut the cat into neat pieces and place in the bottom of a glass dish or, if possible, individual dishes.
4. Pour the custard over the cakes.
5. Whisk the whites stiffly and gradually fold in the fruit pulp. Continue whisking until stiff and white.
6. Colour very lightly-if desired.
7. Pile the whisked mixture on top of the custard.
8. Decorate neatly.

Note: Fresh fruits in season may be used instead of apples. Decorate carefully with a little of the fresh fruit.

Fruit Mould

450g fresh fruit,    or    225g dried fruit     50g sago

2 tbsp water                450mL water       75 – 125g sugar

1. Soak the dried fruit in the water.
2. Put the fruit in to stew.
3. When the fruit begins to soften, add the washed sago.
4. Cook until the sago becomes transparent.
5. Add the sugar.
6. Pour into wet mould and leave in cool place.
7. Turn out when set.

Gooseberry Fool

450g gooseberries                               150ml water

125g sugar                                         300ml custard or 150ml custard & 150ml cream

1. Top and tail the gooseberries and cook with the sugar and water until soft.
2. Rub through hair sieve.
3. Make the custard and cool.
4. Mix the custard with the puree.
5. Partly whip the cream (if used) and add carefully to the puree and custard.
6. Serve in individual glasses.

Note: Any soft fruit may be used instead of gooseberries. A little colouring may be added if desired. A few drops of lemon juice improves the flavour of most fruit.

Junket

600ml milk                                         1 tsp rennet

1 tsp sugar                                         nutmeg

1. Warm the milk to blood heat and pour into a glass dish.
2. Add the sugar and rennet and stir gently.
3. Leave until set and do not disturb the junket.
4. Sprinkle lightly with nutmeg just before serving.
5. Decorate with whipped cream if possible.

COLD SWEETS WITH GELATINE

Proportion : Use 12.5g – 18.75g gelatine to each 600ml liquid.

1. Use leaf or powdered gelatine. (Soak the leaf gelatine in cold water until soft and pliable.)
2. Put a little liquid into the pan and make hot and add the gelatine to it.
3. Stir until the gelatine dissolves. Do not boil.
4. Add the dissolved gelatine last.

Egg Jelly

2 Eggs                                               125g sugar

12.5g gelatine                                     rind and juice of two lemons, & enough water to make up

                                                         to 600ml liquid

1. Peel the lemons thinly and squeeze out the juice.
2. Put water, lemon rind, and sugar into a saucepan.
3. Allow to stand over gentle heat until gelatine is dissolved.
4. Cool slightly and add the egg. Allow to cook but do not boil.
5. Strain and allow to cool.
6. Pour into small wet mould and leave until set.
7. Turn out by using the following method.
1. Immerse in hot water for a second or two.
2. Dry surface.
3. Shake briskly on to the hand and slip into position on a dish.

Milk Jelly

600ml Milk                                         75ml water

½ tsp vanilla flavouring                         12.5g gelatine

2 tbsp sugar

1. Put milk in saucepan to get hot, and add the sugar.
2. Dissolve the gelatine in the water.
3. When dissolved add to the milk.
4. Add the flavouring
5. Put to cool then pour into wet moulds.
6. Turn out when set.

Orange Jelly

300ml water                                        75g Sugar

rind of 2 oranges                                 300ml orange juice

12.5 – 18.75g gelatine                         juice of 2 lemons.

1. Wash and peel the oranges thinly.
2. Put the water, sugar, orange rind and gelatine into a saucepan and stir over a gentle heat until dissolved.
3. Allow to stand for about 10 mins.
4. Strain and add the orange and lemon juice, also strained.
5. Colour if desired.
6. Cool and pour into wet mould and leave to set.

Lemon Sponge

2 Lemons                                           2 Whites of egg

50g Sugar                                          12.5g gelatine

300ml water

1. Peel the lemons very thinly.
2. Put the lemon rind, water, sugar, and gelatine into a saucepan, and stir over gentle heat until the gelatine is dissolved.
3. Strain and leave to get cold.
4. Strain and add the lemon juice and whites of egg.
5. Whisk all together until white and stiff.
6. Pile roughly into a glass dish.

If desired, it may be moulded, in which case it must not be beaten so stiffly.

BAKED APPLE PUDDINGS

Apple Charlotte

450g Apples                                       300ml Custard

1 tbsp water                                       50g butter or margarine

75g sugar                                           Slices of bread about 3/8 in. thick.

Grated lemon rind or ¼ tsp nutmeg.

Core, peel and slice the apples and stew them with the water until soft. Add the sugar and flavouring. Melt the margarine or butter and remove the scum. Cut the bread to fit and line the bottom of the tin, and into strips about 1 ½ in. wide to line the sides. Dip the pieces of bread in the melted fat and place in the tin with the greased side to the tin. Fill the lined tin with the stewed apple and cover with buttered bread – buttered side uppermost. Bake in a moderately hot oven until golden brown – about ½ hour. Turn out on to a hot dish and serve with hot custard.

Note a beaten egg may be added to the apple when it is soft, before pouring it into the mould. This ensures good shape.

Swiss Apple

450g Apples                                       Little Nutmeg or grated lemon rind

25g margarine or suet                          1 tbsp water

125g breadcrumbs                              Fine browned crumbs

50-75g sugar

Core and peel the apples and stew them with the water. Add half the sugar and the lemon rind or nutmeg. Mix the bread with the remaining sugar and the finely chopped suet or margarine cut into small pieces. Grease a cake tin and line it with the fine browned crumbs.

Place about 1/8 of the bread mixture in the bottom of the tin and draw it up the sides. Add the apple, taking care that the sides of the tin are lined with crumbs, or the apple may stick to the tin. Continue with alternate layers of apple and bread mixture, leaving crumbs for the top.

Bake in a moderately hot oven until golden brown (about ½ hour). Turn out onto a dish

Swiss apple may be baked in a pie dish, in which case it is not turned out.

PASTRY

Pastry may be divided into:-

i.                     Suet crust.

ii.                   Short pastry including a. Biscuit pastry, b. Cheese Pastry, c. Flan pastry.

iii.                  Rough Puff

iv.                  Flaky

v.                    Raised Pie.

Suet Crust

Proportion: 1/3 – ½ as much suet as flour, i.e. 62.5 – 125g suet to 225g flour, 1 tsp baking powder.

1. Prepare suet:
1. If fresh, remove skin and grate on suet grater or chop finely using a little flour from amount measured out.
2. If block suet, grate or shred.
3. If clarified, chop.
4. If prepared, shredded suet, it is ready for use.
2. Mix together the flour, suet, salt (1/2 tsp to 225g flour), and baking powder.
3. Add sufficient cold water to make into stiff dough.
4. Roll out to about ⅛ in. thick.

APPLICATION OF BASIC METHOD FOR SUET CRUST

Meat Puddings

Proportion  To 600ml use 175g flour, 37.5 – 75g suet for pastry ; 225g meat for filling.

Method

1. Decide on size of basin necessary for the amount of fillinf and measure ingredients accordingly.
2. Put on saucepan or steamer ready for cooking.
3. Grease basin and prepare protective covering.
4. Mix the suet pastry.
5. Cut off ⅓ of mixture for cap before rolling.
6. Roll out larger piece into round, by turning the pastry round and shaping into round with the hands during rolling.
7. Line basin
1. Gather up edges of pastry in the fingers and lower into basin.
2. Open out and mould to the bottom and sides, with the finger tips draw the edges well to the top of the basin.
3. Ease out any air bubbles by pressing lightly against the sides from the bottom upwards.
8. Add the filling, prepared as follows:
1. Use stewing steak, gravy beef with a little kidney, or mixture of meat and raw vegetables.
2. Wipe the meat and cut into small pieces.
3. Sprinkle with salt and pepper or dip the meat into seasoned flour, using 1 tbsp flour, 1 tsp salt, ⅛ tsp pepper.
9. After filling lined basin with the meat add about 2 tbsp water.
10. Roll out the remaining pastry into a round to fir the top, damp the edges and press the two edges well together to seal them.
11. Cover with greased paper and tie pudding cloth over the top.
12. Steam or boil 2 – 2 ½ hours approx for 600ml size, and about half as long again for double the amount.
13. Serve by turning out on to a hot dish, or in basin in which it is cooked with table napkin folded round.

Fruit Puddings

Proportion: Flour and suet as for Meat Puddings.

For 600ml basin use 450g fruit (approx), ¼ as much sugar as fruit, rather more or less according to whether fruit is sweet or sour.

Method

1. Prepare fruit:

Apples: Peel and core, cut into quarters or slices. During the preparation put peeled apples in bowl of water to which a little salt has been added, to keep them white, Rinse before using. 

Blackberries: Remove stalks and wash in salted water (1tsp. to 600ml) to remove maggots. Rinse thoroughly before using.

Black or red currants: Remove stalks by drawing through prongs of a fork.

Gooseberries: Top and tail, using scissors for speed.

Rhubarb: Wipe with damp cloth, remove any coarse skin and cut into lengths about 1 ½ inches.

Other fruit: Wash cherries, plums, greengages, damsons etc.

2. Line basin with suet crust as for Meat Pudding.
3. Fill the basin about ¾ full with prepared fruit.
4. Add the sugar. If put in last it clings to the pastry and does not penetrate into the fruit.
5. Add the remaining fruit, piling well up.
6. Add about 1 tbsp water except for very soft fruit such as rhubarb.
7. Cover as for Meat Pudding.
8. Steam or boil 1 ½ - 2 hrs.

Roly-Poly Puddings

Method

1. Make suet crust.
2. Roll onto oblong shape, keeping ends and sides even.
3. Turn pastry over so that rolled side is outside.
4. Spread with one of the fillings listed below.
5. Leave an edge of at least ½ inch all round the filling.
6. Damp the edges and roll up carefully from one end to the other.
7. Press well together, taking care that ends are sealed.
8. Wrap in greased paper, cover with a cloth and tie up.
9. Steam or boil 1 ½ - 2 hrs., according to size.

Note: This roly-poly type of pudding may be backed as for Short Crust Pastry.

Suggested Fillings

Apple: 225g apples, 50g sugar.

Apple and Date: 125g apples, 125g dates (stoned and chopped). Omit sugar.

Date: 125g – 175g dates (stoned and cut up roughly), no sugar.

Mincemeat: 125g

Lentil: (See Lentil Cutlets, p108), Spread with this mixture.

Sausage Meat: 225g.

Apple and Currant: 175g Apples, 50g currants, 37.5g sugar.

Fruit: 50g currants, 25g candied peel, ¼ tsp. mixed spice, 25g sugar.

Jam or Marmalade: 125g.

Syrup: 1 tbsp syrup. Sprinkle with breadcrumbs.

Minced Meat: 225g raw minced meat, 1 small onion (finely chopped or grated), ½ tsp salt, 1/8 tsp pepper, 1 tsp chopped parsley, 1 dessertsp water.

Short Crust Pastry

Proportion: ⅓ - ½ as much fat as flour, i.e. 62.5g – 125g fat to each 225g flour. If proportion of fat is less than half, use ½ tsp baking powder to 225g.

Method

1. Put the flour, salt and baking powder (if used) into a bowl.
2. Add the fat and cut into small pieces.
3. Rub the fat into the flour, using the finger tips, continuing until the mixture resembles breadcrumbs. Work as quickly and lightly as possible.
4. Add sufficient cold water to make into a stiff dough, working the dry flour and liquid together with a knife.
5. Press with finger tips to bind the mixture together, keeping it as cool as possible. Work quickly until the sides of the bowl are free from mixture. The drier the mixture, the shorter the pastry.
6. Turn the dough on to a floured board and mould very quickly and lightly into an even shape – round, square, oblong etc., as required.
7. Roll out lightly, and with even pressure, using short, quick, forward strokes, lifting the rolling pin between strokes.
8. See that the pastry increases in length as the rolling proceeds; if not, it means that it is sticking to the board.
9. Lift the pastry on the rolling pin occasionally anf dust a little flour on the board. Never flour the pastry.
10. If the pastry does stick to the board, scrape the board carefully with the back of the knife before continuing.
11. Continue rolling until the pastry is about ⅛ inch in thickness, keeping the edges to the shape desired (round, oval, square, oblong) by pressing the hand or rolling pin against the edge.
12. Shape according to use.

Biscuit Pastry

Make as short crust with the addition of : 1 – 2 yolks of egg to each 225g flour, 1 level tbsp sugar (optional).

1. Mix dry ingredients as short crust.
2. Beat the egg with about 1 tbsp water and add to the mixture.
3. Continue as short crust, using a little more water if required.

Use for tartlets, fruit pies.

Cheese Pastry

Make as short crust with the addition of:

1. 125g – 150g finely grated cheese
2. ¼ tsp salt and sprinkle cayenne
3. 1 egg yolk mixed with 1 tbsp water.

1. Dry mix as short crust.
2. Add cheese and seasoning.
3. Beat the yolk and water together and add to the mixture, mixing to stiff paste, using a little more water if necessary.

Use for cheese biscuits. Croutes for Hors d’ oeuvres and savouries.

Flan or Lining Pastry

Make as short crust with the addition of

1. 25g sugar
2. 1 egg

1. Dry mix as short crust.
2. Make a well in the centre and add the slightly beaten egg.
3. Mix, adding only enough water (about 75ml) to make a stiff dough.
4. Mix quickly to prevent the pastry from becoming sticky. Continue as for short crust pastry.

Note: The whole egg makes the pastry firmer and therefore very suitable for flans etc.

Rough Puff Pastry   

Proportion: ½ - ¾ as much fat as flour, i.e. 125g – 175g fat to 225g flour, 2 tsp lemon juice (when available).

Method

1.       Sieve the flour and salt together in a bowl.

2. Add the fat to the flour and cut into small pieces without rubbing in.
3. Add the lemon juice (if available) and cold water, and mix to fairly stiff dough.
4. Turn on to a floured board, pressing the pastry lightly together, making the edges straight.
5. Handle as little as possible and do not knead the pastry.
6. Roll out onto an oblong strip, being very careful to keep all the sides straight without stretching them into shape.
7. Fold the pastry evenly into three in the following way
1. Fold the bottom end two – thirds of the end up.
2. Bring the top piece over and down to the folded edges.
8. Seal all the edges by pressing with the rolling pin.
9. Cover with grease-proof paper and put to cool. For best results, cool between each rolling.
10. Turn the folded edge to one side – at later rollings, always turn it to the same side, otherwise the pastry will not rise in flakes.
11. Roll out again into an oblong strip, keeping all the ends straight.
12. Do not roll over the edges as this squeezes out the air.
13. Repeat the rolling, folded into three and cooling, until the pastry has been folded and rolled three times.
14. At the fourth rolling, fold the oblong strip into two instead of three.
15. Roll into shape, size and thickness desired, according to use.

Flaky Pastry

Proportion: ¾ as much fat as flour, i.e. 175g fat to 225g flour, 2 tsp lemon juice (when available).

Method

1. Sieve the flour and salt together into a bowl.
2. Put the fat on a plate and mix thoroughly with a knife. Divide into four.
3. Rub ¼ fat into the flour.
4. Add the lemon juice and mix into a fairly stiff dough with cold water.
5. Turn out onto a floured board and, handling as little as possible, press the pastry lightly together, making all the sides straight.
6. Roll out into an oblong strip, being careful to keep all the sides straight without stretching into shape. Press the rolling pin or hand against the sides to keep straight.
7. Place ¼  of the fat in flakes in even rows over two-thirds of pastry, beginning at the top and leaving an edge of about ¼ inch all round to prevent the fat from oozing out during the rolling.
8. Fold into three in the following way:
1. Begin at the bottom end, turning the plain part over that spread with fat. Turn two-thirds of the way up, so that the fat will be evenly distributed.
2. Fold the top third over and down to the folded edge.
9. Seal the edges with the rolling pin, cover with grease proof paper and put to cool.
10. Turn the folded edge to one side. At later rollings, always turn to the same side to that the pastry will rise in even flakes.
11. Roll out again into an oblong strip, keeping the sides straight. Do not roll over the edge.
12. Spread the third quarter of the fat on the pastry as before, fold into three, seal the edges, cover with grease proof paper and put to cool.
13. Roll out again, using the last quarter of the fat and continue as before, but at the last rolling fold into two instead of three.
14. Roll into shape, size and thickness desired.

APPLICATIOHN OF METHODS II, III and IV

Meat Pies

1. Use better cuts of stewing meat, rabbit etc. Suitable fillings are:
1. Beef steak and kidney.
2. Veal and Ham; bacon and hard boiled egg.
3. Beef steak and tomato, with or without mushrooms.
4. Rabbit and forcemeat and lemon juice.
5. Gravy beef, onions and potatoes.

Experiment with other fillings.

2.       Cut the solid meat into small pieces – cut rabbits etc., into neat joints.

3. Use about 450g meat and flavouring to 600ml pie dish. Add 1 tsp salt and about ⅛ pepper to each 450g meat.
4. Season the meat carefully:
1. Sprinkle with salt and pepper or
2. Dip the meat into seasoned flour, using 1 tsp salt, ⅛ tsp pepper to each tbsp flour.

5. Pack the meat loosely in the dish, piling high in the centre. An egg cup or pie funnel may be used.
6. Pour in a little stock or water.
7. If the coarser and tougher kinds of meat are used, e.g. gravy beef – partly cook the meat first and allow to become perfectly cold before covering with the pastry.

Fruit Pies

1. Almost any kind of fruit may be used or a mixture of fruits (See below).
2. Use a good 450g of fruit into a 600ml pie dish.
3. Use 125g sugar to each 450g fruit – rather more or less according to how sweet or sour the fruit is.
4. Prepare the fruit as for Fruit Pudding.
5. Place about half the fruit in the dish, covering with the sugar, and add the remaining fruit, piling well in the centre. Use egg cup or funnel if desired.
6. Add about 1 tbsp water to dry fruit such as plums: none for the soft fruits such as rhubarb.

Suggestions for Fillings

If one kind of fruit is lacking in flavour or very acid, it is useful to mix another fruit with it, e.g.

1. Cranberries and apples (or prunes and dates).
2. Damsons and apples, or bananas.
3. Blackberries and apples.
4. Raspberries and red currants.
5. Blackcurrants and gooseberries, or rhubarb.
6. Cherries and rhubarb.
7. Pumpkin and apple.

Experiment with other combinations.

To Cover a Pie

Make the amount of pastry according to size of dish, e.g. 175g pastry to 600ml pie dish. If too much pastry is made – or if it is made without reference to the dish to be covered – the trimmings have to be re rolled. Second rollings are never as good as the one rolling.

1. For meat pies use short crust, rough puff or flaky pastry. For fruit pies use short crust, biscuit crust or rough puff pastry.
2. Roll out the pastry about ½ inch in thickness to the shape of pie dish and about 1 ½ inch to 2 inch wider all round. Turn a pie dish upside down on the pastry to get the size. The extra width is required:
1. For fullness to allow the pastry to be eased over the top of the filling and to avoid stretching, which makes the pastry shrink from the edge.
2. To line the edge of the dish.

3. Cut cleanly round the pastry, and then cut a strip about the width of the rim of the pie dish.
4. Wet the pie dish rim with cold water and lay the strip neatly on the edge with cut side to the outside. Do not stretch it.
5. Damp the joins and press together, then lightly damp the pastry all round.
6. Place the pastry to cover over the pie, easing it on slightly so that it just fits the dish. Do not stretch to the edges or the pastry will shrink during cooking and spoil appearance.
7. Trim the edge carefully and neatly. A neat edge adds greatly to the finished appearance of the dish.
1. Place the thumb at the edge on top of the pastry and holding the knife upwards and in a slanting direction, draw it towards you with a quick, short stroke, making a slight, slanting kink in the pastry.
2. In fruit pies the markings are closer together that in meat pies – an easy way of recognising a sweet or savoury pie.
3. If using flaky or puff pastry, in addition to the above, flour the first finger and let it lie along the outside edge. With the back of a floured knife, tap with a slightly lifting movement all round the edges to give the appearance of flakes. This assists in the rising of the pastry during cooking as it opens the edges.
8. Make a hole in the centre of a savoury pie to allow for escaping gases.
9. If desired, make leaves to decorate a savoury pie:
1. Roll out any scraps into an oblong, and cut into strips about 1 ½ inches wide.
2. Cut across obliquely – thus making diamond shaped pieces.
3. Mark each piece with the back of a knife to form veins.
4. Curve slightly at the bottom to imitate a leaf shape.

To Bake a Pie

1. Place the pie on a baking sheet in a hot oven at the hottest part of the oven. The temperature will vary slightly according to the pastry used.
2. Do not open the oven door before the pastry has set.
3. After 10 mins reduce the heat to allow the filling to cook through.
4. Test meat or fruit with a clean skewer to see if it has cooked.
5. A fruit pie will take about 40 mins; a meat pie will take about 40 mins if meat is already cooked; about 2 hours if meat is uncooked.
6. As soon as the pastry is a golden brown colour, cover with a piece of double grease paper if it has to remain in the oven until raw filling is cooked.
7. For meat pies, have ready some hot stock or gravy to serve with the pie.

Open Tarts

1. For sweet tarts use short crust, biscuit crust, or rough puff pastry.
2. For savoury tarts use short crust, sheese pastry, flaky or rough puff pastry.

An open tart may be-

1. made, filled and baked at once.
2. Made and baked, then filled afterwards.

To Line the Plate

1. Use an enamel, tin or Pyrex plate (the average size requires125g flour made into pastry).
2. Roll out the pastry thinly.
3. Lay the plate on the pastry and cut round, allowing 1 ½ inches to 2 inches over all round to allow for the depth of the plate and filling, and to line the edges of the plate.
4. Grease the plate if less that ½ fat to flour used.
5. Line the plate with the pastry, moulding into the shape of the plate. Ease the pastry and do not stretch at the edges or the pastry will shrink.
6. Use the remainder of the pastry in strips to line the rim of the plate.
7. Moisten the edge of the pastry and lay the strips round, pressing well together.
8. Decorate the edges as for fruit pie.
9. Prick the bottom of the pastry, holding the fork slant wise, to remove the air and so prevent the pastry from rising up.
10. If the filling is to be added after baking, put immediately into the oven, brought to the correct temperature. After 10 mins reduce the heat and continue cooking for 30 mins.
11. When the fillings are custard, fruit or cake mixtures, they are usually baked with the pastry.

To Line Tartlet Tins

1. Roll out the pastry thinly (about ½ inch).
2. Have ready some clean patty tins. Grease only if less than half fat has been used in the pastry.
3. Use a plain or fluted cutter slightly larger than the patty tin to allow for the depth of the tin and so prevent stretching and shrinking.
4. Line the tin, easing in the pastry. Do not stretch to the edge of the tin.
5. Prick the bottom, holding fork slant wise, to remove air. The practice of lining the pastry with paper and beans is unnecessary if the pastry is pricked correctly.
6. Bake either before or after filling.

FILLINGS FOR OPEN TARTS AND TARTLETS

Custard Tart

1. Make the custard.
2. Pour into a well-pricked pastry tart.
3. Sprinkle with nutmeg.
4. Put into hot oven.
5. Reduce to slow oven after 10 mins for large tarts, or 5 mins for tartlets.
6. Bake 30 – 40 mins, in all for large tarts, 15 – 20 mins in all for tartlets.

Jam Tart

1. Spread with jam. Do not touch the edges.
2. Decorate with narrow strips of pastry in lattice pattern.
3. Put into hot oven.
4. Reduce to moderately hot after 10 mins for large tarts or 5 mins for tartlets.
5. Bake 20 – 25 mins in all for large tarts, 10 mins in all for tartlets.

Lemon Cheese Tarts

1. Prick bottom of pastry very well.
2. Put into a hot oven.
3. Bake 15 – 20 mins for large tarts, 5 – 7 mins for tartlets.
4. Spread with lemon cheese as required.

Syrup or Treacle Tart

1. Use 2 – 3  tbsp syrup or treacle, 2 tbsp breadcrumbs, 1 tsp lemon flavouring or juice.
2. Mix all ingredients together and spread over pastry.
3. Bake as Jam Tart.

Welsh Cheese Tart

1. Line plate or tartlet tin.
2. Spread on very thin layer of jam.
3. Cover with rich cake mixture, to come about halfway up plate or tartlet tin.
4. Proceed as for Custard Tart.

Ground Rice Tart

1. Line plate or tartlet tin.
2. As Welsh Cheese Cake, but substitute ground rice for flour.
3. Add ½ tsp vanilla flavouring to cake mixture.

Patties and Pasties

These may be made on large plates or small patty tins lined with pastry, the filling added, and then covered with short, flaky or rough puff pastry; or by enclosing a filling in a piece of pastry, e.g. sausage rolls, jam or fruit turnovers etc.

Sweet or savoury fillings may be used.

1. For large plates, make the lining thinner on top.
2. For patty tins, use a smaller cutter for the top than the bottom.
3. Cut the tops before the lining, using any trimmings for the lining, keeping the best, i.e. once rolled pastry, for the top.
4. Make a hole in the centre of savoury patties – decorate plate patties with leaves.

To shape Sausage (or similar) Rolls

1. Roll the pastry into an oblong strip.
2. Place the filling in the centre of the long strip.
3. Damp the top and the lower edges.
4. Draw the two sides together round the filling and seal carefully.
5. Turn the fold underneath.
6. Cut through in slightly slanting direction, about 2 ½ inches apart.
7. Make slanting slits on top of each.
8. Glaze over with milk or beaten egg.
9. Bake in hot oven, reducing to moderately hot after 10 mins.
10. Bake in all 25 – 30 mins.

Fillings (for 225g pastry)

Sausage Rolls: 175g sausage or sausage meat.

Lentil or Nut Rolls: 175g Lentil mixture or 175g Mut mixture.

To shape Pasties of Cornish Pastry type

1. Make 225g pastry and roll into a square.
2. Cut in four.
3. Lay the filling in the centre of each quarter, season carefully, and damp edges.
4. Draw up the two opposite corners to meet at the top, seal well together; decorate in the following way:
1. Take the folded edge between the thumb and forefinger to the left hand and, with the forefinger of the right hand, press between to form a fluted edge.
2. Place the thumb in the last dent made by the finger and thumb.
3. Begin at one end and work to the other.

Cornish Pasties

125g raw lean meat cut into small pieces

125g raw potato cut into small pieces

25g onion chopped finely

½ tsp salt, ⅛ tsp pepper

Few drops of water in each pasty. Put in hot oven; reduce to moderately hot after 10 – 15 mins. Bake 40 – 45 mins in all.

Egg Pasty

3 hard boiled eggs, shopped roughly

2 tbsp thick white sauce

¼ tsp salt, ⅛ tsp pepper

1 tsp chopped parsley

Put into hot oven; reduce to moderately hot after 10 mins. Bake in all 25 – 30 mins.

Lentil Pasty

175g Lentils cutlet mixture

Bake as Egg Pasty.

Cheese Pasty

125g grated cheese

2 tbsp thick white sauce

¼ tsp made mustard, pinch cayenne

¼ tsp salt

Put into hot oven; reduce to slow oven after 10 mins. Bake in all 20 – 25 mins.

Fish Pasty

225g cooked fish (flaked)

2 tbsp thick white sauce

1 tsp chopped parsley

½ tsp salt, ⅛ tsp pepper

Bake as Egg Pasty.

Mixed Vegetable Pasty

175g cooked mixed vegetables

2 tbsp thick white sauce, cheese sauce or thick brown gravy, ½ tsp salt, ⅛ tsp pepper.

Bake as Egg Pasty.

To Line a Flan Ring

The pastry is shaped inside a plain or fluted flan ring and placed on a greased baking tin.

1. Make flan according to size of ring – e.g. 125g to 6 inch ring
2. Grease the inside of the ring and place on a baking sheet with a piece of greased paper underneath it.
3. Roll pastry into a circle about ¼ inches thick and 1 inch larger that the flan ring.
4. Place the pastry inside the flan ring:
1. Press the pastry to the sides and bottom, particularly where the ring touches the tin, to make a well shaped case.
2. Draw up the pastry to the top of the ring, keeping it an even thickness. Do not stretch the pastry – ease it in.
3. Trim off the edges by running a rolling pin sharply and cleanly across the top of the ring.
4. Mould the edge evenly all round the top, and nip the edges between the thumb and finger in a slanting direction or, using pastry tweezers, make a slanting nip at small, regular intervals.

5. Prick the bottom of the flan, holding the fork slant wise and with the rounded shape of the prongs downwards.
6. Bake in a hot oven.

Flan Fillings

For sweet fillings use stewed, fresh or tinned fruit, fruit puree or custard.

Fruit Flans with Fresh or Tinned Fruit

125g flan or biscuit pastry

1 small tin fruit or

350g fresh fruit or

450g stewed fruit

Syrup:

150ml fruit juice or water

1 tsp lemon juice

½ tsp arrowroot

37.5g sugar

Method

1. Make the flan case.
2. If stewed fruit such as apple is used – save some of the raw apple, slice thinly and arrange over the stewed apple pulp – overlap the slices to form neat patterns.
3. When cold, arrange fruit neatly in the flan.
4. Coat evenly with syrup, apricot puree or dissolved apple jelly.
5. Decorate with cream.

To Make the Syrup

1. Add a little of the liquor to the arrowroot.
2. Put remainder of liquid on to boil, with the sugar.
3. When boiling, pour over the arrowroot, mixing well together.
4. Return to the pan and bring to the boil, stirring all the time.
5. Continue to cook, still stirring, until the syrup is thick and clear.

RAISED PIE PASTRY

Proportion: ¼ - ⅓ as much fat as flour, i.e. 50g - 63.5g fat to 225g flour ;150ml milk and water or water ; ½ tsp salt.

Method

1. Sieve the flour and salt into a warm basin and make a hollow in the centre.
2. Put the fat and liquid into a saucepan and bring just to the boil.
3. Pour at once into the middle of the flour ; mix rapidly and thoroughly with wooden spoon.
4. Knead very quickly with the hands until quite smooth, and use at once while it is very warm.
5. Cut off ¼ of the pastry, put into a bowl, cover with cloth and keep warm.
6. Shape remaining pastry.
1. Over a jam jar or tin ;
2. In a cake tin ;
3. In a raised pie tin.
7. Fill the case, pressing the filling well down.
8. Shape the remaining pastry to fit top.
9. Brush edges of the case with egg and cover with the lid, pressing the edges well together to seal them.
10. Cut round the edges with a pair of scissors to make a clean straight edge. Decorate if desired.
11. Make a hole in the centre, brush over the top with beaten egg.
12. Put into a hot oven. Reduce to moderately hot after about ½ hour.
13. Cover with greased paper. Cook 1 ½ - 2 hours in all according to size of pie.
14. Take from oven and remove paper and tin. Replace in the oven for a few minutes, without covering, to harden the outside.
15. Dissolve 6g gelatine in 150ml seasoned stock and pour as much as required through hole in the top.
16. Serve hot or cold.

To Shape over Jam Jar or Tin

1. Flour jar or tin thickly.
2. Cut off ¼ pastry and keep warm.
3. Shape the remaining pastry into a round, even shape.
4. Roll very lightly until slightly larger than jar or tin.
5. Flour the centre of the pastry and place on the bottom of the upturned jar or tin.
6. Press the pastry evenly, without stretching, over the edge and downward to the required depth.
7. Turn over on to a floured tray and carefully remove jar or tin.
8. Pin a piece of strong kitchen or grease proof paper round the case to keep its shape.
9. Proceed as from No. 7 of directions above. Bake 1 ½ hours in all.

To Mould in Cake Tin

1. Cut off ¼ of the pastry and keep warm. Knead the remainder into a flat round, working quickly to keep mixture warm.
2. Place inside a greased cake tin and press from the centre, working the pastry upwards.
3. Mould carefully, particularly at the bottom where it turns up.
4. Work the pastry until it is an even thickness all over. Do not stretch, and ease out any air bubbles.
5. Put mixture in and proceed from 7 of method for Raised Pie.

To Mould in Raised Pie Tin

1. Grease the mould well.
2. Put ¼ of the pastry to keep warm.
3. Roll out sufficiently large to cover the bottom and up the sides of the tin.
4. Place the pastry in the tin and mould to the bottom and sides. Ease the pastry from the sides during the moulding, so that no air bubbles remain.
5. Press to the top of the tin without stretching.
6. Fill with meat, pressing well down, and proceed as from 7 of method.
7. Cook 1 ½ - 2 hours is all. Take from oven, remove the sides of the tin, and replace in the oven for a few minutes to harden outsides.
8. Add stock and gelatine. Serve hot or cold.

FILLINGS FOR RAISED PIES

Pork Pie

350g lean pork.

1 tsp mixed herbs or sage.

½ tsp salt, ⅛ tsp pepper

2 tbsp stock or water.

Sausage Pie

350g sausage meat.

1 hard boiled egg or scrambled dried egg (shaped to egg).

½ tsp salt, ⅛ tsp pepper.

Veal and Ham Pie

225g fillet of veal.

50g fat bacon or ham.

1 tsp mixed herbs.

1 tsp parsley.

1 hardboiled egg.

Grated rind and juice of 1 lemon.

½ tsp salt, ⅛ tsp pepper.

2 tbsp water or stock.

IMPORTANT POINTS IN PASTRY MAKING