The Great Cornard Information Website
Page updated - 06 December 2005
These recipes were previously published in Cornard News
BOOZY BREAD AND BUTTER PUDDING
Sultanas - 50g (2 ozs)
Canned apricots - 425g (15 ozs) can
Sherry - Sherry glass
Eggs - 3 (size 3)
Butter - 50g (2 ozs)
Milk - 1 pint
White Bread or Currant Loaf - 6 medium slices
Soak the sultanas in sherry for 15 minutes.
Butter the bread. Place 3 slices in the base and up the sides of a 1½ litre (2½ pint) ovenproof dish.
Strain the juice from the fruit and sprinkle half over the bread. Arrange fruit on top.
Strain the sultanas, reserving the juice.
Sprinkle the sultanas over the fruit then cover with the remaining bread – butter side up – cut into triangles.
Beat the eggs, milk and sherry, pour over the pudding and stand for 30 minutes.
Stand dish in a roasting tin filled 1 inch deep with water. Bake at 190°C (375°F) Mark 5 for 1 hour or until crisp and golden.
CORNED BEEF FLAN
175g (6oz) plain flour
40g (1½oz) margarine
40g (1½oz) lard
[The margarine & lard can be replaced by 80g (3ozs) margarine]
2 to 3 tbs water
Make pastry case (approx 7in ring)
Cut lattice strips from the trimmings
25g (1oz) butter
1 chopped onion
50g (2oz) chopped mushrooms
225g (8oz) corned beef
25g (1oz) flour
6 fl oz stock
Salt, pepper, egg; milk to glaze
Melt butter & gently fry chopped onion & mushrooms. Add the chopped corned beef.
Add the flour, cook or 1 minute. Add stock, bring to boil, season & cool.
Pour into flan case & cover with lattice strips, glaze & cook in the oven for 30 to 40 mins at 400°F (200°C, Gas Mark 6)
8 ozs (200g) Plain flour
Pinch of Salt
2 ozs (50g) Caster sugar
4 ozs (l00g) Butter
4 Tablespoonfuls apricot jam
1 Egg White
3 ozs (75g) Icing sugar (Sieved)
2 ozs (50g) Almonds, chopped
Grease an 11 x 7 inch Swiss roll tin.
Mix flour, salt and caster sugar, rub in the fat thoroughly.
Spread the mixture into the tin and press down firmly.
Spread the jam over the shortbread mixture.
Beat the egg white until frothy and add the icing sugar.
Mix well and spread over the jam; sprinkle with almonds
Bake for 1 hour 20 minutes at 300°F (150°C) Gas Mark 2 and cut into fingers while warm.
EGG & MUSHROOM SAVOURY - Serves 4
2 tablespoons milk
6 standard eggs
2 level tablespoons finely chopped parsley
1/2 level teaspoon salt
2 large skinned tomatoes
75g/3ozs crumbled Lancashire cheese
1. Peel mushrooms. Arrange in pan and pour in milk
2. Bring to boil. Remove from heat.
3. Transfer mushrooms to 1 pint buttered heatproof dish
4. Beat eggs with mushroom liquor
5. Add parsley & salt
6. Scramble lightly until creamy
7. Spoon over mushrooms. Top with slices of tomato
8. Sprinkle thickly with crumbled cheese
9. Brown under hot grill.
Serve with sauté potatoes