The Unofficial Downton Abbey Cookbook Part 11

Raspberry Meringue Pie

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!

YIELDS 46 SERVINGS For Crust 1 cup all-purpose flour 12 cup sugar 1 teaspoon baking powder 12 teaspoon kosher salt 3 tablespoons cold b.u.t.ter 1 egg, beaten 1 teaspoon vanilla extract 2 tablespoons whole milk For Topping 2 egg whites, room temperature 12 cup sugar 212 cups unsweetened raspberries Confectioners' sugar (if desired) In a medium-sized bowl, combine flour, sugar, baking powder, and salt. Cut in b.u.t.ter, 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 350F.

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 3035 minutes or until lightly browned. Cool before serving and dust with confectioners' sugar if desired.

Times Gone By 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.

Suss.e.x Pond Pudding

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 pa.s.sed 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!

YIELDS 46 SERVINGS 2 cups all-purpose flour 2 teaspoons baking powder 12 cup shredded beef suet 34 cup whole milk 14 cup water 112 cups unsalted b.u.t.ter, 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 13 of the dough, shape into a small ball. Then shape the rest of the dough (23 of dough) into another, larger ball. Wrap both b.a.l.l.s 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 34 cup of the b.u.t.ter and 1 cup of the dark brown sugar in the dough-bowl.

p.r.i.c.k lemons all over with a fork. Be sure to p.r.i.c.k lemons deep enough so juices can escape. Place p.r.i.c.ked lemons on top of the b.u.t.ter and sugar, topping lemons with the rest of the b.u.t.ter 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 3312 hours. Carefully lift bowl from pot and allow to cool for 1015 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.

Times Gone By To make this dish into a Kentish Well Pudding, simply add a 12 cup raisins or currants with the meat!

Dark Chocolate Bread Pudding with Salted Caramel Sauce

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.

YIELDS 810 SERVINGS For Sauce 12 cup white sugar 12 cup brown sugar 14 cup water 1 cup heavy cream 312 tablespoons unsalted b.u.t.ter 1 teaspoon kosher salt For Bread Pudding 1 pound French baguette bread, cubed 234 cups whole milk 12 cup heavy cream 12 cup coffee liqueur such as amaretto 1 cup white sugar 12 cup packed light brown sugar 14 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 b.u.t.ter and salt. Transfer caramel to dish to cool.

For pudding: Preheat oven to 325F.

Lightly grease a 913-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.

Times Gone By 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.

Nothing Makes You Hungrier Than Grief Apple Tart

After the funeral of the Earl of Grantham's original heir, Mrs. Patmore remarks to Daisy, "Nothing makes you hungrier than grief." While Daisy might doubt it, this sweet apple tart would lift anyone's spirits, even sour Lady Mary's.

YIELDS 810 SERVINGS For Pastry 1 cup all-purpose flour 1 teaspoon kosher salt 12 cup sugar 12 cup cold unsalted b.u.t.ter, cut into pieces For Filling 1 (8-ounce) package cream cheese, room temperature 12 cup sugar 1 large egg, room temperature 1 tablespoon apple brandy 1 teaspoon bourbon vanilla extract 12 teaspoon almond extract For Topping 14 cup granulated white sugar 14 cup brown sugar 1 teaspoon pumpkin pie spice 1 teaspoon ground cinnamon 4 large, tart apples, peeled and cut into 14-inch slices 23 cup sliced almonds 14 cup apricot jelly Vanilla ice cream for garnish Preheat oven to 400F. Make sure rack is in the middle of the oven. Grease a 9-inch springform pan.

For crust: In a large bowl, thoroughly blend together flour, salt, and sugar. Knead in b.u.t.ter until it resembles coa.r.s.e bread crumbs. Pat the dough onto the bottom of the springform pan and up an inch on the sides. Cover with plastic wrap and chill in refrigerator for at least 30 minutes.

Beat cream cheese until it reaches a smooth consistency, then add sugar and mix thoroughly. Mix in the egg, apple brandy, vanilla extract, and almond extract. Fill chilled crust with filling, then return to refrigerator.

For topping: In a large bowl, blend together white and brown sugars, pumpkin pie spice, and cinnamon. Toss the sliced apples into the mixture and coat slices. Spoon the apple mixture over the cream-cheese filling, then sprinkle with almonds. Place the springform pan on a medium-sized baking sheet to catch drips.

Place apple pastry in preheated oven and bake for 3035 minutes or until the crust is brown, the filling is close to being set, and the apples are tender when pierced with a knife. Remove from oven and cool on a wire rack. A short time before serving tart, warm apricot jelly, adding water if necessary for jelly to reach a liquid consistency. Brush apricot jelly onto the tart for a glistening s.h.i.+ne, and serve with vanilla ice cream if desired.

Etiquette Lessons Just as there was a strict ritual for dining etiquette, there was also a set of rules that all Edwardians had to follow to properly express their grief in the event of a death. After someone in the family had died, it was expected that the family should send a death notice to all friends and relatives on nice paper bordered in black. Other than perhaps visiting some close relatives, the family would not be seen in public so as to properly respect their grief. In fact, the family would not organize the funeral themselves; a trusted male friend would organize it instead.

Mrs. Patmore's Christmas Pudding

This pudding didn't become a traditional Christmas dish until the Victorian era, when Prince Albert introduced it. The only difference between this traditional Christmas pudding and a Christmas cake is that this pudding contains a suet and is steamed rather than baked. During the Downton Abbey Christmas Special, note how much the upper crust enjoyed this treat, especially when it is flamed (another tradition, meant to represent the pa.s.sion of Christ).

YIELDS 810 SERVINGS 1 pound dried mixed fruit (golden raisins, regular raisins, and currants) 1 ounce mixed candied peel, finely chopped 1 small apple, peeled and finely chopped 1 large orange, juiced and peel used for zest 12 lemon, juiced and peel used for zest 14 cup brandy, plus extra for topping 2 ounces self-rising flour, sifted 2 teaspoons pumpkin pie spice 1 teaspoon cinnamon 4 ounces shredded suet 23 cup dark brown sugar 12 cup fresh bread crumbs 14 cup ground almonds 12 cup chopped walnuts 2 large eggs Lightly grease a 1.4-liter (112-quart) pudding pan. Place the dried fruits, candied peel, apple, orange zest, and lemon zest in a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and marinate overnight.

In another large mixing bowl, stir together the self-rising flour, pumpkin pie spice, and cinnamon. Add the suet, brown sugar, bread crumbs, almonds, and walnuts one ingredient at a time, mixing thoroughly after each addition. Add the marinated dried fruits and stir well.

In a small bowl, beat together the large eggs. Then stir into the dry ingredients. The mixture by now should have a fairly soft consistency.

Now each member of your family should drop in coins and take a turn stirring the pudding. (See following "Times Gone By" .) Using a wooden spoon, spoon the pudding into the pudding pan, pressing the mixture down with the back of the spoon. Cover with two layers of parchment paper, followed by a layer of aluminum foil. Tie with a string.

Place the pudding in a steamer over simmering water and steam the pudding for at least 7 hours. Make sure you check the water frequently so that it doesn't boil dry. The pudding should become a dark brown. This is a recipe for a dark, sticky, and dense pudding.

Remove the pudding from the steamer and let it cool completely. This may take a while. Remove aluminum foil and parchment paper, then p.r.i.c.k the pudding with a skewer and pour in a little extra brandy. Cover with another set of parchment paper and tie again with string. Store until Christmas, then reheat. Note: The pudding should not be served immediately after baking. It needs to be stored to rest for at least 48 hours. Eating the pudding immediately will not only cause it to collapse but will stop the flavors from officially ripening.

Times Gone By Another tradition is to make this cake on the Sunday before Advent, also known as "Stir Up Sunday." Each member of the family is expected to take a turn stirring the pudding mixture and adding good-luck coins to the batter to be found on Christmas Day.

Upstairs Downstairs Christmas Plum Pudding

Plum pudding is a well-regarded Christmas tradition, one that both the downstairs and upstairs inhabitants of Downton Abbey would enjoy during the holiday season. Granted, the aristocrats upstairs would get to enjoy theirs first.

YIELDS 8 SERVINGS, OR 2 PUDDINGS.

2 cups a.s.sorted raisins 3 cups brandy 1 cup a.s.sorted candied fruits 5 tablespoons cold unsalted b.u.t.ter, diced 2 cups day-old bread crumbs 1 cup blanched almond meal 12 cup dark brown sugar 3 tablespoons all-purpose flour 12 teaspoon lemon zest 1 teaspoon orange zest 2 teaspoons ground cinnamon 1 teaspoon allspice 12 teaspoon fresh nutmeg 1 large egg 2 teaspoons mola.s.ses 13 cup Guinness stout 14 cup orange juice 1 teaspoon fresh lemon juice Soak raisins in brandy for at least 1 hour. Drain, reserving 12 cup brandy. Preheat oven to 450F.

In a large bowl, mix together raisins, candied fruit, b.u.t.ter, bread crumbs, almond meal, brown sugar, flour, lemon zest, orange zest, cinnamon, allspice, and nutmeg.

In a separate bowl, mix together egg and mola.s.ses, then add reserved brandy, beer, orange juice, and lemon juice. Add combination to fruit mixture and mix until thoroughly moist. Split batter between two greased 3-inch-deep bowls, then cover with two sheets of waxed paper, then foil. Secure with twine, then put bowls on a rack in a deep pot. Add enough boiling water to pot to reach 2 inches up the sides of bowls. Cover pot and steam puddings in oven, replenis.h.i.+ng water as necessary, for 4 hours.

Remove bowls from pot and let cool. Store puddings in a cool, dry spot for at least 1 week and for as long as 2 years. If storing for longer than 1 day, replace covers. Reheat puddings by steaming them, still covered, for 1 hour. Unmold onto plates.

Times Gone By Back in medieval times, the Roman Catholic Church decreed that "the pudding should be made on the twenty-fifth Sunday after Trinity, that it be prepared with thirteen ingredients to represent Christ and the twelve apostles, and that every family member stir it in turn from East to West to honor the Magi and their supposed journey in that direction." While this pudding recipe isn't quite as specific as that, it's likely that many of Downton Abbey's staff has family that would still follow these directions come Christmastime.

Buche de Noel

Another holiday dessert, Buche de Noel is a cake covered in frosting shaped to resemble a "yule log," a log burned as part of a traditional Christmas celebration. Whether French or British, rich or poor, all would enjoy this dessert come Christmastime - including both the staff and aristocrats at Downton Abbey. Traditionally made with yellow cake, this recipe uses chocolate to give the cake an added richness.

YIELDS 1012 SERVINGS, OR 1 LOG For Cake 5 eggs, separated 112 cups white sugar 12 cup cake flour 12 cup high-quality baking cocoa 12 teaspoon kosher salt 12 teaspoon cream of tartar For Filling 1 cup whipping cream 1 teaspoon vanilla extract 12 cup confectioners' sugar For Chocolate b.u.t.ter Cream Frosting 12 cup b.u.t.ter, softened 12 cup high-quality baking cocoa 2 cups confectioners' sugar, plus extra for garnish 2 teaspoons vanilla extract 2 tablespoons whole milk Preheat oven to 350F. Line a 10151-inch baking pan with parchment paper, then grease the paper.

Place egg whites in a small bowl, then let stand at room temperature for half an hour. Then in a large mixing bowl, beat egg yolks until they are light and fluffy. Mix in 12 cup of the white sugar, beating until thick and lemon-colored.

In a separate bowl, combine flour, cocoa, and salt. Gradually add to egg-yolk mixture until well blended.

Beat egg whites until foamy, add cream of tartar, and beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Fold egg-white mixture until no streaks remain.

Pour mixture into the baking pan, then spread evenly. Bake in preheated oven for 15 minutes or until cake springs back when pressed. Cool for 5 minutes, then invert onto a linen towel dusted with confectioners' sugar. Peel off the parchment paper, then roll the cake in the towel, starting with the end. Cool on a wire rack.

In a medium mixing bowl, pour in cream and vanilla. Beat cream mixture until it begins to thicken, then add sugar. Beat until stiff peaks form and chill.

Unroll cooled cake, and spread filling to within a half-inch of the edges. Roll up again, then place on a serving platter and chill in refrigerator.

In a mixing bowl, beat together the frosting ingredients until smooth. Frost cake. Using a fork or knife, make lines resembling tree bark, and sprinkle with powdered sugar to resemble snow if desired.

Times Gone By While America had the fat and jolly Santa Claus to help celebrate Christmas, before the 1950s (and the influx of American influence) the celebrated Christmas icon in England was Father Christmas. Although Father Christmas was originally a religious figure, by the Victorian and Edwardian eras he was thought of as more of a jovial figure (like Santa), as a symbol of the goodwill of Christmas.

Festive Fruitcake

A traditional British holiday fruitcake is covered in marzipan and then royal icing. Oddly enough, in Yorks.h.i.+re the fruitcake is served with cheese. Fruitcake is also used as the base of traditional English wedding cake, with the top layer called the "christening cake," which is meant to be saved for the christening of the couple's first child. Marriage or no marriage, this highly alcoholic dessert would be enjoyed by all at Downton Abbey.

YIELDS 68 SERVINGS 1 cup golden raisins 18 cup chopped dried cherries 14 cup dried cranberries 12 cup dried blueberries 14 cup candied ginger, chopped 23 cup dark rum 1 cup b.u.t.ter 12 cup packed light brown sugar 14 cup white sugar 1 egg, room temperature 1 teaspoon vanilla extract 12 cup all-purpose flour 18 teaspoon baking soda 1 teaspoon kosher salt 12 teaspoon ground cinnamon 14 cup mola.s.ses 2 tablespoons whole milk 12 cup toasted pecans, broken In a large bowl, soak raisins and other dried fruit with candied ginger in 12 cup of the dark rum for at least 24 hours, preferably longer. Cover tightly and store at room temperature.

Preheat oven to 350F. Grease a 6-inch round pan that is 3 inches deep and line it with parchment paper.

In a large bowl, cream together b.u.t.ter, brown sugar, and white sugar until fluffy. Beat in egg and vanilla extract.

In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Mix into b.u.t.ter mixture in 34 batches, alternating with mola.s.ses and whole milk. Stir in soaked fruit and nuts. Pour batter into prepared pan.