The Unofficial Downton Abbey Cookbook (33 page)

Madeira pound cake originated in the eighteenth century and was named for the Madeira wine that was popular at the time. We all know the Crawleys don’t need an excuse to open up a bottle of wine! Perhaps they’d ask for this cake for a late-night drinking snack.

Created in honor of the marriage of Queen Victoria’s granddaughter to Prince Louis of Battenberg, Battenberg Cake is a classic dish to serve at teatime. Perhaps the Countess of Grantham would mention this when serving her tea guests, who would undoubtedly love this light, yet luscious sponge cake.

1 cup unsalted butter, softened

1
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cups sugar

3 eggs, room temperature

1 teaspoon vanilla extract

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teaspoon almond extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

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cup whole milk

4 drops red food coloring

1 cup apricot jam

2 cups ground almonds

3 cups confectioners’ sugar

1 egg, room temperature

1 teaspoon fresh lemon juice

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teaspoons almond extract

1. Preheat oven to 350°F. Grease two 8-inch square baking pans.
   
2. In a large bowl, cream together butter and sugar. In a small bowl, whisk together eggs, vanilla extract, and almond extract, then slowly add to butter mixture followed by flour, baking powder, and salt. Finally, stir in milk.
   
3. Divide batter in half. Add red food coloring to one batch, turning dough to a dark pink or even red if desired. Evenly spread red batter into one greased pan and spread pale batter into the other greased pan.
   
4. Place pans in a preheated oven and bake for 25–30 minutes or until a toothpick inserted into cakes comes out clean. Let cool in pans for 10 minutes, then fully cool on cooling racks.
   
5. Trim off edges from both cakes, then cut cakes into four long strips about 2 inches wide. Trim cake strips so they all are of equal length.
   
6. In a small saucepan, heat jam slightly. Spread on sides of cake strips to glue two pink and two white strips together to form a checkerboard effect. Spread all four sides of completed cake with jam, then repeat with remaining pink and white strips for the second cake.
   
7. Meanwhile, for almond paste: mix together ground almonds, sugar, egg, lemon juice, and almond extract. Knead until smooth. If paste feels too dry to roll, add a little bit more lemon juice. But do not be surprised if it is stiff — this
   should
   be stiff. Divide into two equal parts.
   
8. On a clean surface lightly dusted with confectioners’ sugar, roll half of the almond paste to 1/6- to
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   -inch thick. Cut almond paste to fit around first cake, making sure it’s long enough to cover all four sides. Lay cake on one end of paste, wrapping to completely enclose all four sides. Wet fingertips and pinch paste to seal. Serve or store in airtight container. Repeat for second cake.
   

As with most things in Edwardian England, there was an etiquette that informed the order in which to eat the delicacies put out for afternoon tea. First, one enjoyed the savory items, followed by the scones, and then the sweets. When it came to tea, one first poured in sugar, followed by lemon, and then milk. One never put in milk before the sugar, or put the lemon and milk in together.

Even spiteful O’Brien wouldn’t turn down a chance to taste these delicious crumpets, a staple of the English diet. Most would cover these crumpets with jam, butter, or even Sweet Lemon Curd (see recipe in this chapter) for a more decadent bite.

3 teaspoons active dry yeast

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cup warm water (between 105° to 115°F)

2
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teaspoons sugar

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cup warm whole milk

1 teaspoon honey

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cup unsalted butter, melted, divided use

2 eggs

2 cups all-purpose flour

1 teaspoon kosher salt

1. In a medium mixing bowl, dissolve yeast in warm water. Add sugar and let mixture stand for 5 minutes. Add milk, honey, 2 tablespoons of the butter, and the eggs, mixing well. Add flour and salt, kneading with hands until smooth. Cover with a warm, moist towel and let rise in a warm place until doubled, about 45 minutes–1 hour.
   
2. After an additional hour, knead gently and let rise for another hour.
   
3. Thoroughly grease a cast-iron skillet and 3-inch metal rings (such as cookie or pastry cutters) with remaining butter. Heat over very low heat. Pour 3 tablespoons of batter into each ring. Cook for 10–15 minutes or until bubbles begin to pop and top appears dry. Remove rings, then turn over crumpets and cook for an additional 3–4 minutes or until the second side is brown (this will take less time if you aren’t using extremely low heat). Serve warm.
   

While not all of the working class could afford Mixed Berry Scones (see recipe in this chapter) or Sweet Cream Scones (see recipe in this chapter), these crumpets would be an affordable and excellent side for any tea, especially if they were topped with honey. The popular British food spread Vegemite would be another spread option as well, although Vegemite wasn’t invented until World War I when marmite production was interrupted and Vegemite took its place.

While this delicious snack hails from Scotland, it became a popular and traditional tea treat in Britain that all of the Crawley sisters would agree is delicious. Perhaps they’d agree to go down to tea simply to taste this fabulous dessert!

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cup unsalted butter, softened

2 cups dark brown sugar, firmly packed

3 eggs, room temperature

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cups all-purpose flour

1 teaspoon baking powder

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teaspoon kosher salt

2 teaspoons vanilla extract

1 teaspoon orange juice

1. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan with vegetable oil and set aside.
   
2. Using an electric mixer, cream butter and brown sugar together in a large bowl until fully combined, at least 5 minutes. Add one egg at a time and continue to mix until light and fluffy.
   
3. Sift together flour, baking powder, and salt. Add dry mixture to the creamed mixture and, using the electric mixer, mix until smooth. Blend in the vanilla and orange juice, mixing thoroughly.
   
4. Slowly pour batter into greased pan, spreading mixture evenly. Bake in preheated oven for 30 minutes or until golden brown.
   
5. Let shortbread cool for at least 15 minutes, then cut into squares.
   

While shortbread was around as early as the twelfth century, Mary, Queen of Scots is thought to be responsible for the refinement and subsequent popularity of this tea-time favorite.