Annabella's Cafe

 RASPBERRY SUMMER PUDDING (ENGLISH STYLE)

Ingredients

• 1 1/2 cups white sugar
• 1 tablespoon water
• 3 cups fresh raspberries
• 6 slices white bread
• 1 cup whipped cream

Directions

1. In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
2. Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
3. The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side. 

Servings: 3

Prep Time: 20 Min

Cook Time: 10 Min

Ready in: 8 Hr 30 Min

 

ENGLISH BREAD AND BUTTER PUDDING

Ingredients

• 10 slices bread
• 1 1/4 cups milk
• 1/4 cup butter, melted
• 1/3 cup brown sugar
• 2 teaspoons mixed spice
• 1 egg, beaten
• 1 cup chopped dried mixed fruit
• 1 1/2 teaspoons grated orange zest
• 1/2 teaspoon freshly grated nutmeg

Directions

1. Cut the crusts from the bread, tear bread into pieces, place in a bowl and cover with milk. Let rest 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Butter a 1 1/2 quart baking dish.
3. Beat melted butter, sugar, mixed spice and egg together until smooth. Beat together with soaked bread and milk. Stir in dried fruit and orange zest. Pour into prepared dish and sprinkle with nutmeg.
4. Bake in preheated oven 75 minutes, until set. 

Servings: 4

Prep Time: 40 Min

Cook Time: 1 Hr 15 Min

Ready in: 1 Hr 55 Min

 

VICTORIA SPONGE CAKE 

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 cup confectioners' sugar
• 1 cup butter, softened
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease an 8 inch springform pan. Sift the flour and baking powder into a medium bowl and set aside.
2. Cream the butter and sugar together in a medium bowl. Add the eggs, one at a time mixing thoroughly with each addition. Slowly stir the flour mixture in with the butter, sugar, and eggs. Beat in the milk and vanilla until the batter is smooth. Pour the batter into the prepared pan
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
4. This cake is traditionally served unfrosted, just cut in two horizontally and filled with jam or custard and dusted with confectioners' sugar. 

Servings: 10

Prep time: 15 Min

Cook Time: 20 Min

Ready in: 35 Min 

 

ENGLISH BUTTER TARTS

Ingredients

• 12 (2 inch) unbaked tart shells
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 1/4 cup shortening
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3/4 cup raisins

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Arrange tart shells on a baking sheet. Distribute raisins evenly into shells. In a large bowl, combine brown sugar, corn syrup, shortening, egg, vanilla and salt. Mix until smooth, and pour over raisins in shells.
3. Bake in preheated oven for 12 to 15 minutes or until done. Be careful not to over bake. 

Servings: 12 small tart

Prep Time: 20 Min

Cook Time: 15 Min

Ready in: 35 Min

Here's some British food recipes, more coming!