The Unofficial Downton Abbey Cookbook (28 page)
Read The Unofficial Downton Abbey Cookbook Online
Authors: Emily Ansara Baines
A twist on Mrs. Patmore’s ill-fated Raspberry Meringues, this is a light and fluffy dessert with a nearly shortbread-like crust, sure to engage even the pickiest of eaters… just be sure to leave off the salt topping!
For Crust
1 cup all-purpose flour
1
⁄
2
cup sugar
1 teaspoon baking powder
1
⁄
2
teaspoon kosher salt
3 tablespoons cold butter
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons whole milk
2 egg whites, room temperature
1
⁄
2
cup sugar
2
1
⁄
2
cups unsweetened raspberries
Confectioners’ sugar (if desired)
- In a medium-sized bowl, combine flour, sugar, baking powder, and salt. Cut in butter, kneading until it resembles bread crumbs.
- In a small bowl, whisk together egg, vanilla extract, and whole milk. Stir into flour mixture (mixture will be sticky). Press dough into the bottom and sides of a 9-inch pie tin and set aside.
- Preheat oven to 350°F.
- For topping: In another medium-sized bowl, beat egg whites until soft peaks form. Depending on the temperature of the egg whites, this may take a while. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Gently fold in raspberries, then spoon mixture over the crust. Place in preheated oven and bake for 30–35 minutes or until lightly browned. Cool before serving and dust with confectioners’ sugar if desired.
Although
Downton Abbey
portrays the servants as all sleeping “downstairs,” in real stately houses — such as Highclere Castle, where
Downton Abbey
is filmed — the maids would sleep in the high floors above everyone else. In the event of a fire, it was the maids who faced the most peril, as there weren’t any fire escapes.
While perhaps too fattening for modern diets, this was once a traditional and popular dish during the 1700s and 1800s. This supremely succulent dessert was known as “pond pudding” for the pool of caramelized sauce that leaks out when it is cut. Mrs. Patmore would be a pro at baking this dish, as it would be a recipe passed down to her from her own parents and grandparents. No resident of Downton Abbey would turn down the opportunity to dig into (ever-so-eloquently) this syrupy sweet!
2 cups all-purpose flour
2 teaspoons baking powder
1
⁄
2
cup shredded beef suet
3
⁄
4
cup whole milk
1
⁄
4
cup water
1
1
⁄
2
cups unsalted butter, diced
2 cups dark brown sugar
3 small lemons
Confectioners’ sugar (for garnish)
- In a large bowl, whisk together flour and baking powder until thoroughly incorporated and there are no lumps. Mix in suet, milk, and water, stirring until the dough holds together without crumbling. Using
1
⁄
3
of the dough, shape into a small ball. Then shape the rest of the dough (
2
⁄
3
of dough) into another, larger ball. Wrap both balls in plastic wrap. Refrigerate for at least 1 hour, preferably 2 hours. - Grease a large ovenproof bowl with vegetable oil. On a clean, lightly floured surface, roll out the larger ball until it is no more than 12 inches in diameter and no less than 10 inches. Roll dough into greased bowl, pressing against sides so dough fits snugly and forms a bowl. Place
3
⁄
4
cup of the butter and 1 cup of the dark brown sugar in the dough-bowl. - Prick lemons all over with a fork. Be sure to prick lemons deep enough so juices can escape. Place pricked lemons on top of the butter and sugar, topping lemons with the rest of the butter and sugar.
- On a floured surface, roll out smaller ball into a 6- or 7-inch diameter circle. Place smaller circle on top of filling. Dampen the edges of two dough forms with water, then pinch the crust together to seal. Cover pastry with aluminum foil, being careful to leave room for pudding to expand. Hold in place with a kitchen string.
- Place ovenproof bowl in an even larger pot. Add just enough water to come halfway up the side of the bowl, then cover and simmer bowl over medium-low heat for 3–3
1
⁄
2
hours. Carefully lift bowl from pot and allow to cool for 10–15 minutes, only then removing foil. Invert pudding onto a medium-sized platter lightly dusted with confectioners’ sugar. To serve, spoon pudding into nice bowls — don’t worry, lemons will be soft enough to pierce, much less eat.
To make this dish into a Kentish Well Pudding, simply add a
1
⁄
2
cup raisins or currants with the meat!
This exceptionally sugary chocolate dessert might not look fancy, but it’s one of the most delicious Edwardian treats available. From the Earl of Grantham all the way down to Daisy, everyone at Downton Abbey would enjoy this dish. As it’s not as beautiful as many of the desserts in Mrs. Patmore’s canon, it is likely that this would be reserved for just the family when they have no guests.
For Sauce
1
⁄
2
cup white sugar
1
⁄
2
cup brown sugar
1
⁄
4
cup water
1 cup heavy cream
3
1
⁄
2
tablespoons unsalted butter
1 teaspoon kosher salt
1 pound French baguette bread, cubed
2
3
⁄
4
cups whole milk
1
⁄
2
cup heavy cream
1
⁄
2
cup coffee liqueur such as amaretto
1 cup white sugar
1
⁄
2
cup packed light brown sugar
1
⁄
4
cup high-quality cocoa powder
1 teaspoon kosher salt
1 tablespoon vanilla extract
2 teaspoons almond extract
2 teaspoons cinnamon
6 eggs, lightly beaten
8 ounces high-quality semisweet chocolate, grated
2 ounces high-quality milk chocolate, grated
- For sauce:
In a heavy-bottom saucepan over medium-low heat, combine white sugar, brown sugar, and water until sugar dissolves, stirring frequently. Then increase heat but stop stirring. Brush sides of pan to wash down any crystals. Boil until syrup reaches a dark amber color, about 5 minutes. - Remove sugar from heat, then whisk in heavy cream. Allow mixture to bubble. Stir in butter and salt. Transfer caramel to dish to cool.
- For pudding:
Preheat oven to 325°F. - Lightly grease a 9×13-inch baking dish, then place bread cubes in dish.
- In a large bowl, mix together milk, cream, and coffee liqueur.
- In another bowl, thoroughly whisk together white sugar, brown sugar, cocoa powder, and salt. Add wet mixture to dry mixture, mixing well.
- In a small bowl, whisk together vanilla extract, almond extract, and cinnamon into the lightly beaten eggs. Combine the egg mixture into the milk and coffee liqueur mixture and mix well.
- Add grated semisweet and milk chocolates into mixture, then pour over bread in the pan. Let mixture stand, stirring occasionally, for 30 minutes or until bread absorbs most of the milk mixture.
- Place baking pan in preheated oven and bake for 1 hour or until a knife inserted in middle of pudding comes out clean. Serve warm with caramel sauce.
Bread pudding was originally invented as a way to use up excess stale bread found in English pantries; after all, in the past it was inconceivable for most people to simply throw away food. If you want to make this bread pudding a little fancier, swap out those day-old baguettes for some upscale Italian Panettone bread instead.