The Unofficial Downton Abbey Cookbook Part 13

In a large bowl, beat together b.u.t.ter and sugar until pale and fluffy, about 510 minutes. Add eggs one at a time, thoroughly beating between each addition, then mix in vanilla paste and lemon juice.

Still stirring/beating the mixture, mix in 112 cups of the cake flour, followed by all of the cream, then the rest of the cake flour. Sc.r.a.pe down sides of bowl and continue beating until batter becomes creamy and smooth.

Slowly spoon batter into greased pan, rapping on edges to eliminate air bubbles. Place pan in cold oven and only then turn oven temperature up to 350F. Bake until golden brown and a toothpick inserted in the middle of the cake comes out with only a few crumbs, about 1114 hours. Cool cake in pan on a rack for 2530 minutes, then run a knife around outer edges of cake. Then invert rack over pan and invert cake onto rack to cool completely.

Times Gone By 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.

British Battenberg Cake

Created in honor of the marriage of Queen Victoria's granddaughter to Prince Louis of Battenberg, Battenberg Cake is a cla.s.sic 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.

YIELDS 1012 SERVINGS, OR 2 CAKES For Cake 1 cup unsalted b.u.t.ter, softened 112 cups sugar 3 eggs, room temperature 1 teaspoon vanilla extract 12 teaspoon almond extract 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt 18 cup whole milk 4 drops red food coloring 1 cup apricot jam For Almond Paste 2 cups ground almonds 3 cups confectioners' sugar 1 egg, room temperature 1 teaspoon fresh lemon juice 112 teaspoons almond extract Preheat oven to 350F. Grease two 8-inch square baking pans.

In a large bowl, cream together b.u.t.ter and sugar. In a small bowl, whisk together eggs, vanilla extract, and almond extract, then slowly add to b.u.t.ter mixture followed by flour, baking powder, and salt. Finally, stir in milk.

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.

Place pans in a preheated oven and bake for 2530 minutes or until a toothpick inserted into cakes comes out clean. Let cool in pans for 10 minutes, then fully cool on cooling racks.

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.

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.

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.

On a clean surface lightly dusted with confectioners' sugar, roll half of the almond paste to 1/6- to 18-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.

Etiquette Lessons 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.

O'Brien's Crumpets

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, b.u.t.ter, or even Sweet Lemon Curd (see recipe in this chapter) for a more decadent bite.

YIELDS 810 CRUMPETS 3 teaspoons active dry yeast 12 cup warm water (between 105 to 115F) 212 teaspoons sugar 23 cup warm whole milk 1 teaspoon honey 14 cup unsalted b.u.t.ter, melted, divided use 2 eggs 2 cups all-purpose flour 1 teaspoon kosher salt 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 b.u.t.ter, 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 minutes1 hour.

After an additional hour, knead gently and let rise for another hour.

Thoroughly grease a cast-iron skillet and 3-inch metal rings (such as cookie or pastry cutters) with remaining b.u.t.ter. Heat over very low heat. Pour 3 tablespoons of batter into each ring. Cook for 1015 minutes or until bubbles begin to pop and top appears dry. Remove rings, then turn over crumpets and cook for an additional 34 minutes or until the second side is brown (this will take less time if you aren't using extremely low heat). Serve warm.

Times Gone By While not all of the working cla.s.s 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.

Sweet Brown Sugar Shortbread

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!

MAKES 24 SQUARES.

12 cup unsalted b.u.t.ter, softened 2 cups dark brown sugar, firmly packed 3 eggs, room temperature 112 cups all-purpose flour 1 teaspoon baking powder 14 teaspoon kosher salt 2 teaspoons vanilla extract 1 teaspoon orange juice Preheat the oven to 350F. Lightly grease a 913-inch baking pan with vegetable oil and set aside.

Using an electric mixer, cream b.u.t.ter 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.

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.

Slowly pour batter into greased pan, spreading mixture evenly. Bake in preheated oven for 30 minutes or until golden brown.

Let shortbread cool for at least 15 minutes, then cut into squares.

Times Gone By 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.

Cla.s.sic Custard Creams

This is a cla.s.sic biscuit that all of the Earl of Grantham's daughters would enjoy, with or without a cup of tea or their usual bickering. It's easy to imagine Lady Sybil nibbling on these while Lady Mary and Lady Edith squabble after Lady Mary ruins her possible engagement out of spite. Not even this sweet dish could sweeten up those girls and stop the bickering!

YIELDS 1 DOZEN COOKIES.

For Cookies 1 cup unsalted b.u.t.ter, softened 1 teaspoon almond extract 12 cup sugar 1 cup plus 3 tablespoons all-purpose flour 12 cup custard powder*

For Cream 12 cup unsalted b.u.t.ter, softened 2 teaspoons vanilla extract 1 tablespoon whipping cream 212 cups confectioners' sugar *Custard powder is popular in Britain, but it's likely that American cooks will have to special-order custard powder; it is not found in the average American supermarket.

Preheat oven to 350F. Grease a medium-sized baking sheet and set aside.

Cream together b.u.t.ter, almond extract, and sugar until light and fluffy.

In a medium-sized bowl, sift together flour and custard powder, then slowly mix into b.u.t.ter-sugar mixture to form a malleable dough. Roll dough into small b.a.l.l.s and place on greased baking sheet about 1 inch apart. With a fork, press down lightly on b.a.l.l.s to make an impression.

Bake b.a.l.l.s for 1012 minutes until set, but do not let brown. Let cool for 710 minutes on cookie sheet, then move to rack to cool completely while you make cream filling.

For cream filling: Cream b.u.t.ter until smooth. Mix together vanilla extract and whipping cream, then add to creamed b.u.t.ter. Slowly mix in confectioners' sugar, being careful to avoid lumps. Beat with a mixture until smooth.

Form sandwiches with cookies, putting cream in the middle. Let cookies set for 2 hours before serving.

Etiquette Lessons In Edwardian times, the drinking and enjoying of tea and its accoutrements - such as this biscuit - was a noiseless affair. Stirring a cup of tea was to be done quietly by moving the teaspoon in a small arc back and forth. To let the teaspoon touch the side or rim of the cup was considered rude, as was drinking from a teacup with the spoon inside it. Instead, the spoon should be placed on its saucer with the end pointing in the same direction as the handle of its cup. Remember that the saucer shouldn't be left behind on the table. Rather, when you take a sip of tea, the saucer comes with you. Do not, by any means, cradle the teacup if there is a handle.

Chocolate Digestive Biscuits

In the United Kingdom, as well as in Greece and Ireland, digestive biscuits were thought to aid in digestion. It was believed that the sodium bicarbonate (baking soda) in these cookies - known as "digestives" - helped the digestive system. It is likely that many of the family members in Downton Abbey would have digestive biscuits, both with and without chocolate, lying around their room for times when they were feeling queasy. Considering the heaviness of their meals, the need for such biscuits would be quite great!

YIELDS 1 DOZEN COOKIES.

34 cup whole-wheat flour 14 cup all-purpose flour 1 teaspoon kosher salt 12 teaspoon baking powder 1 tablespoon rolled oats 4 tablespoons unsalted b.u.t.ter 6 tablespoons brown sugar 4 tablespoons whole milk 6 ounces high-quality bittersweet chocolate, melted Preheat oven to 350F. Grease medium to large baking sheets.

Sift together whole-wheat flour, all-purpose flour, salt, and baking powder in a large bowl, then mix in oatmeal. Set aside.

In a medium-sized bowl, cream together b.u.t.ter and brown sugar. Add to dry mixture, then stir in milk until mixture forms a thick (and quite sticky) paste. Cover and chill in refrigerator for 1 hour.

Knead dough out onto a lightly floured surface until smooth. Dough will be sticky; wet your hands to combat stickiness. Roll out dough to approximately 18-inch thickness. Using a biscuit or cookie cutter, cut into 2- to 212-inch rounds. Transfer to cookie sheets, impressing patterns on biscuits with a fork.

Bake cookies for 2025 minutes or until golden brown. Let cool on a wire rack before coating with melted chocolate, then let cool again. Store in an airtight container.

Times Gone By The British enjoy their digestives with coffee or tea, often dunking their cookies directly into their beverages. It is said that Alexander Grant, an employee of McVitie's Biscuits in Scotland, developed the digestive biscuit in the nineteenth century, with the first advertis.e.m.e.nt for this particular type of biscuits run by the British company Huntley & Palmers in 1876.

Sybil's Ginger Nut Biscuits

With or without prompting, it's no wonder Daisy takes up the chance to nibble on some of these sweet biscuits - much to the consternation of Mr. Carson. The sweet scent of ginger and golden syrup (a popular sweetener in the United Kingdom) would lure even the most well-behaved of ladies.

YIELDS 4 DOZEN COOKIES.

1 cup unsalted b.u.t.ter, room temperature 112 cups sugar 12 teaspoon vanilla extract 1 cup golden syrup 3 cups all-purpose flour 12 teaspoon kosher salt 1 heaping tablespoon ground ginger 1 teaspoon baking soda Preheat oven to 350F. Thoroughly grease a baking sheet.

In a large bowl, cream together the b.u.t.ter and sugar. Slowly mix in vanilla extract and golden syrup.

In another bowl, whisk together the flour, salt, ground ginger, and baking soda. Slowly add to wet ingredients and thoroughly mix together. Roll dough into small b.a.l.l.s, then place b.a.l.l.s on greased baking sheet. With the back of a spoon, gently press b.a.l.l.s down.

Bake biscuits in preheated oven for 15 minutes. Cool on a wire rack to room temperature, then store in an airtight container.

Times Gone By What the British call biscuits Americans know as cookies or crackers. Other than Sybil's Ginger Nut Biscuits, other famous biscuits that date back to the Victorian and Edwardian eras include the Chocolate Digestive Biscuits (see recipe in this chapter) and Cla.s.sic Custard Creams (see recipe in this chapter). All of these were invented as a means to have delicious snacks that could last during long voyages or for long periods of time.

Dainty Pet.i.ts Fours with b.u.t.tercream Fondant

These fancy confections would be served at the end of dinner or with coffee and tea. Also known as a Fondant Fancy or French Fancy, all the women of Downton Abbey would want to offer this rather beautiful treat with their tea service.

YIELDS 30 PEt.i.tS FOURS.

For Cake 14 cup unsalted b.u.t.ter 14 cup shortening 112 cups sugar 2 teaspoons vanilla extract 113 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon kosher salt 23 cup whole milk 3 large egg whites, at room temperature For Glaze 2 pounds confectioners' sugar 23 cup plus 2 tablespoons water 2 teaspoons orange extract 1 teaspoon almond extract For Fondant 1 cup light corn syrup 1 cup shortening 1 teaspoon kosher salt 2 teaspoons clear vanilla extract 2 pounds confectioners' sugar Preheat oven to 350F.

For cake: In a large bowl, cream together the b.u.t.ter, shortening, and sugar until light and fluffy. Then beat in vanilla extract.

In a separate bowl, mix together flour, baking powder, and salt. Add to creamed mixture alternately with milk. Be sure to beat well after each addition.

In a small bowl, beat egg whites until soft peaks form, then add to batter.

Pour mixture into a well-greased and lightly floured 9-inch baking pan. Bake in preheated oven for 20 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before moving cake to wire rack to cool completely.

Cut a thin slice off each side of the cake, then cut cake into 1-inch squares. Place squares 12-inch apart on a large baking sheet.

For glaze: In a large bowl, combine 2 pounds confectioners' sugar, water, and orange and almond extracts. Beat until well blended, then apply glaze evenly over tops and sides of cake squares. Let dry. Repeat if necessarily to thoroughly coat squares. Make sure glaze dries completely.

For fondant: In another large bowl, mix together corn syrup and shortening. Mix in salt and vanilla, then gradually mix in confectioners' sugar and knead by hand until it forms a stiff dough. If dough is sticky, add more confectioners' sugar until smooth.

Roll dough out onto a clean surface that has been dusted with confectioners' sugar. Roll dough until it is no thicker than 18 inch. Cut fondant to fit over cakes, and smooth fondant down over the sides of the cakes.

Etiquette Lessons There is a certain etiquette for eating a pet.i.t four depending on its size. Large pet.i.ts fours that take more than two bites to eat should be eaten with a fork. Small pet.i.ts fours of one or two bites are eaten with the fingers. Either way, it is polite to serve your pet.i.ts fours in a paper wrapper to protect your guests' fingers from the delicate frosting.