The Unofficial Downton Abbey Cookbook Part 19

A cla.s.sic British dessert that most of the staff at Downton Abbey would be well acquainted with, "treacle tart" is c.o.c.kney slang for "sweetheart." Perhaps even the Ladies Crawley would give this dessert a try, though it's just as likely the traditional Earl of Grantham might turn his nose up at a supposedly lower-cla.s.s sweet. Nonetheless, this dessert would be well-known to the staff and all their family, many of whom likely originated from working-cla.s.s London, where c.o.c.kney slang and all its a.s.sociations originated.

YIELDS 68 SERVINGS For Pastry 2 cups all-purpose flour 1 teaspoon kosher salt 212 teaspoons sugar 1 cup unsalted b.u.t.ter, chilled and cut into 12-inch cubes 6 tablespoons ice water For Filling 112 teaspoons lemon zest 12 cup rolled oats 12 teaspoon ground ginger 1 cup golden syrup (1 part sugar to 1 part water) 2 tablespoons lemon juice For Topping Whip cream for garnish For pastry: Thoroughly mix together flour, salt, and sugar in a large bowl. Add b.u.t.ter, and mix until mixture resembles coa.r.s.e meal. (You might need a blender to do this, otherwise use your hands.) Add ice water, a tablespoon at a time, until mixture just begins to clump together. Make sure the dough holds together when pinched.

Place dough on a clean surface. Gently shape the dough mixture into two discs. Work the dough just enough to form the discs but do not overknead. Sprinkle a little flour around each of the discs, then wrap in plastic wrap and refrigerate for at least 90 minutes.

Remove one disc from the refrigerator. Let soften for 10 minutes in order to help with rolling. Then, with a rolling pin on a lightly floured surface, roll out disc to a 12-inch circle about 18-inch thick. Carefully place on a 9-inch pie plate, gently pressing pie dough down so it lines up with bottom and sides of pie dish.

Preheat oven to 400F.

For filling: In a large bowl, mix together the lemon zest, oats, and ginger. Place half of it into the pastry, then pour golden syrup and lemon juice on top of the pie. Cover with rest of oat mixture.

Roll out the second disc following previous directions. Cut into strips to lay a trellis over the tart.

Bake in preheated oven for 30 minutes, then serve hot or cold with whipped cream.

Suggested Pairings No treacle tart would be complete without a hearty serving of Clotted Cream (see recipe in Chapter 8)!

Tweeny's Tipsy Cake

Similar to the English trifle, Tipsy Cake, the name given to an old-fas.h.i.+oned English sweet dessert cake, was originally made by soaking sponge cake in high-quality sherry and brandy. This soul-warming alcoholic cake would certainly be enjoyed by the Downton Abbey staff and by the "tweeny," or kitchen maid - in this case, Daisy - most of all, as it would serve as a delicious snack after a hard night of scrubbing dishes.

YIELDS 2 CAKES, OR 810 SERVINGS 6 ounces unsweetened chocolate squares, preferably Guittard 14 cup instant espresso powder, such as Megdalia d'Oro or Cafe Bustelo 14 cup boiling water 114 cups cold water 34 cup whiskey 1 cup unsalted b.u.t.ter 112 teaspoons vanilla extract 214 cups sugar 3 eggs 2 cups self-rising flour Preheat your oven to 350F.

Melt chocolate over low heat, stirring frequently.

Dissolve espresso in boiling water. Once dissolved, stir in cold water and whiskey, then set aside.

Cream together b.u.t.ter, vanilla extract, and sugar. Add eggs one at a time, beating well after each addition. Add melted chocolate.

Alternately add flour and espresso/whiskey mixture. The mixture will be incredibly runny and thin, but do not be alarmed.

Pour batter into two 69-inch loaf pans.

Place pans into preheated oven and bake until a toothpick inserted in cakes comes out clean, about 1 hour. Cool. Sprinkle with powdered sugar when serving (optional).

Etiquette Lessons Dessert is served to your guests in the same order as dinner was presented. Though you might crave it, black coffee is never served at a truly fas.h.i.+onable dinner table until after dessert is finished and cleared away. Should a lady wish for a second gla.s.s of wine at this time, the gentleman nearest her may serve it - she may not serve herself. However, please note that it is considered unseemly for a lady to require another gla.s.s of wine with dessert, so drink responsibly. Not that Lady Mary would pay any attention to such rules, much to her parents' chagrin and the servants' amus.e.m.e.nt.

Mr. Bates's Bread and b.u.t.ter Pudding

It's likely that when Mr. Bates's lovely wife, Anna, dreams of his prison release, part of that dream involves baking Mr. Bates a celebratory dinner. This homey and cla.s.sic British pudding dish, while not nearly as sweet as Anna, would nonetheless be on the list of desserts to serve Mr. Bates after his diet of prison food!

YIELDS 46 SERVINGS 1 large baguette 12 cup unsalted b.u.t.ter, melted 34 cup whole milk 2 cups heavy cream 4 large eggs, beaten 1 tablespoon maple syrup 1 cup sugar 212 teaspoons cinnamon 1 teaspoon nutmeg 1 teaspoon kosher salt 2 teaspoons vanilla extract Preheat oven to 350F.

Cut enough of the baguette into 1-inch cubes to measure 4 cups.

In an 8-inch square pan, toast cubed bread in the middle of the oven until bread is crisp but not golden, about 57 minutes. Mix melted b.u.t.ter in with bread, tossing to coat bread completely.

In a medium-sized bowl, thoroughly whisk together milk, cream, eggs, maple syrup, sugar, cinnamon, nutmeg, salt, and vanilla. Pour over bread, stirring to coat. Cover and chill pudding for at least 112 hours.

Bake pudding in the middle of oven until it just sets but still trembles slightly, about 5055 minutes. Serve warm or at room temperature.

Times Gone By Most bread-and-b.u.t.ter pudding dishes include raisins, so it would be historically accurate to add 121 cup raisins to this dish. The earliest bread-and-b.u.t.ter puddings were called "whitepot," and either bone marrow (yikes!) or b.u.t.ter could be used. They could also be made with rice instead of bread, which led to the rise of rice puddings such as Cla.s.sic Vanilla Rice Pudding (see recipe in this chapter). At any rate, a bread pudding such as this one or the Dark Chocolate Bread Pudding with Salted Caramel Sauce (see Chapter 7) is an excellent way to make use of stale bread!

William's Bilberry Pie

This pie, a particular favorite of those residing in Northern England, would likely be greatly appreciated by William on his last days. Whether he is well enough to enjoy this sweet concoction of bilberries - found in North and West England and also known as European blueberries - is unlikely, but perhaps Daisy would appreciate the comfort food.

YIELDS 1 PIE, OR 68 SERVINGS For Pastry 2 cups all-purpose flour 2 teaspoons sugar 1 teaspoon kosher salt 1 teaspoon baking powder 12 cup shortening 12 cup lard 13 cup water 1 large egg yolk 112 teaspoons vanilla extract 1 teaspoon distilled white vinegar For Filling 12 cup plus 2 tablespoons finely grated white sugar 1 pound tart cooking apples, peeled, cored, and quartered 23 cup unsalted b.u.t.ter 114 cups bilberries (or blueberries for American chefs) 1 large egg, lightly beaten In a medium-sized bowl, mix together flour, sugar, salt, and baking powder. Cut in shortening and lard until mixture resembles coa.r.s.e bread crumbs.

In a small bowl, whisk together water, egg yolk, vanilla extract, and white vinegar. Slowly pour into dry ingredients, then knead dough briefly until just smooth. Allow to rest for 15 minutes at room temperature.

Preheat oven to 400F.

Divide dough in half, then roll out one-half of the pastry dough into a circle to line a 9-inch pie dish. Place in pie dish, then cover and chill for 15 minutes. Meanwhile, roll out other pastry dough half so it is large enough to cover pie dish. Set aside.

To make filling, place 12 cup sugar in a large mixing bowl. Thinly slice apple quarters and add to sugar. Mix apples and sugar together well.

In a large saucepan over medium-heat, melt b.u.t.ter. Add the sugar-apple mixture and cook for 57 minutes, then stir in bilberries and cook for an additional 5 minutes. Remove from heat and let cool.

Fill pie dish with bilberry mixture. Lay the pastry circle on top of bilberry pie and seal by crimping edges together. Cut a tiny circle in the center of pie to let steam escape.

Brush pastry with lightly beaten egg, then sprinkle with remaining 2 tablespoons sugar. Bake pie for 2025 minutes or until pie top is golden brown and the fruit tender.

Suggested Pairings Just like the Treacle Tart (see recipe in this chapter), no Bilberry Pie is complete without a hefty side of Clotted Cream (see Chapter 8).

Meatless Mince Pie

Dating back to the thirteenth century, Meatless Mince Pie is a traditional Christmas dish enjoyed by both lower- and middle-cla.s.s British. During the Christmas ball held for Downton Abbey's servants, it is likely that at some point the staff would find the time to enjoy this delicious dessert. Originally made with meat, Mince Pies were gradually made with the more palatable mincemeat - a combination of dried fruits, sugar, spices, and brandy.

YIELDS 68 SERVINGS For Crust 12 cup cold unsalted b.u.t.ter, cut into 12-inch cubes 112 cups all-purpose flour 1 teaspoon kosher salt 12 cup cold water For Filling 112 cups raisins 6 red apples, peeled, cored, and chopped 13 cup orange juice 12 cup apple cider 12 cup white sugar 12 cup packed brown sugar 1 teaspoon cinnamon 14 teaspoon ground ginger 12 teaspoon ground nutmeg 1 graham cracker, crushed For Topping 12 cup white sugar 34 cup all-purpose flour 6 tablespoons unsalted b.u.t.ter, cut into 12-inch cubes 1 graham cracker, crushed Preheat oven to 400F.

To make crust: In a large bowl, mix together the cold b.u.t.ter, flour, and salt with a fork until the mixture resembles bread crumbs. Mix in the cold water, a little at a time, until the mixture just holds together. Mix again, then turn out onto a lightly floured surface. Roll into a 10-inch circle, and invert a 9-inch pie dish onto the dough. Flip the dough over. Fold the dough over the edge of the pastry dish and set aside.

To make filling: In a large saucepan, combine raisins, apples, orange juice, and apple cider, and bring to a simmer over medium heat, stirring occasionally, until the apple pieces are soft, about 20 minutes. Stir in white and brown sugars, cinnamon, ginger, nutmeg, and crushed graham cracker. Mix well, then pour into prepared pie crust.

To make topping: Mix together 12 cup white sugar, flour, b.u.t.ter, and graham cracker in a large bowl until the mixture resembles bread crumbs. Sprinkle over mince pie.

Bake pie in the preheated oven for 15 minutes, then lower temperature to 350 F and bake until pie topping is lightly browned, about 35 more minutes. Cool before serving.

Times Gone By Mince pies were originally made in an oval shape to represent the manger that Jesus slept in as an infant, with the toppings symbolizing his swaddling clothes. A custom from the Middle Ages had it that if you ate a mince pie every day from Christmas to Twelfth Night, you would have good luck and happiness for the whole year.

English Eccles Cake.

It's likely that Mrs. Hughes and Mr. Carson were raised on this popular Victorian dessert, and Mrs. Patmore would have no problem reintroducing this to her staff. It's likely that, when enjoying this dish, Mrs. Hughes and Mr. Carson, usually so stoic, would experience intense nostalgia for their childhoods. Of course, they'd be careful to s.h.i.+eld their intense feelings from the rest of the staff!

YIELDS 68 SERVINGS 4 tablespoons unsalted b.u.t.ter 1 cup dried currants 2 tablespoons candied mixed fruit peel, chopped 12 cup white sugar, plus extra for decoration 12 cup dark brown sugar 12 teaspoon allspice 14 teaspoon nutmeg 14 teaspoon cinnamon 12 (17.5-ounce) package frozen puff pastry, thawed 14 cup whole milk 1 large egg, beaten Preheat oven to 400F. Thoroughly grease a large baking sheet.

Melt b.u.t.ter in a small saucepan over medium heat. Stir in currants, fruit peel, white sugar, brown sugar, allspice, nutmeg, and cinnamon. Mix thoroughly until sugar is dissolved and fruit is coated. Remove from heat.

Roll out thawed pastry on a clean, lightly floured surface until it is 14-inch thick. Cut out eight circles, each roughly 5 inches in diameter; set aside remaining pastry dough for use in other recipes. Divide currant mixture evenly between circles, then moisten edges of pastries with a little bit of milk, fold together, and pinch to seal.

Turn pastries upside down onto floured surface and carefully roll out to make a wider and flatter pastry. Be careful not to break the dough.

Brush cakes with beaten egg, then sprinkle with white sugar. Make three parallel cuts across the top of each cake, then place on greased baking sheet.

Bake pastries in preheated oven for 1520 minutes or until golden brown. Remove and sprinkle with a little more sugar, then serve.

Times Gone By English Eccles Cake is named for the town of Eccles in Lancas.h.i.+re, and was a popular pastry in the seventeenth century. However, these cakes were banned - along with mince pies - by the Puritans in 1650. In fact, Oliver Cromwell decreed in an act of Parliament that anyone found eating a currant pie would be imprisoned. Luckily, by the time of the Restoration, the cakes were once again popular.

Cla.s.sic Vanilla Rice Pudding.

Everyone at Downton Abbey would have had rice pudding at least once in his or her life. However, as rice pudding is an affordable dessert that the staff and their families could easily afford to make on their own, this dish is more likely to be enjoyed by the downstairs dwellers of Downton Abbey than by the Crawleys.

YIELDS 68 SERVINGS 112 cups water 34 cup basmati rice 1 teaspoon kosher salt 3 cups whole milk 1 cup heavy cream 14 cup sugar 212 teaspoons vanilla paste Nutmeg for garnish In a large saucepan over medium-high heat, bring water, rice, and salt to a simmer. Reduce heat to low and cover. Simmer for 1015 minutes or until water is absorbed.

Add milk, cream, and sugar to mixture. Stir in vanilla paste, then increase heat to medium and cook uncovered, stirring occasionally, for at least 35 minutes or until rice is tender and mixture thickens to a soft, creamy texture.

Remove rice pudding from heat and divide among small bowls. Sprinkle with nutmeg and serve.

Times Gone By.

Rice pudding is a very "literary" dessert - it frequently pops up in some of the greatest of literature. Charles d.i.c.kens mentions it in his tale "A Schoolboy's Story." In her novel Emma, Jane Austen also describes a meal including rice pudding, while poets Walt Whitman, T. S. Eliot, and A. A. Milne also all lent their pens to describing this traditional treat.

Reference List.

Archbold, Rick, and Dana McCauley. Last Dinner on the t.i.tanic: Menus and Recipes from the Great Liner. New York: Madison Press/Hyperion, 1997. Print.

Broomfield, Andrea. Food and Cooking in Victorian England: A History. Westport, CT: Praeger, 2007. Print.

Burnett, John. Plenty & Want: A Social History of Diet in England from 1815 to the Present Day, 3rd edition. London: Routledge, 1989. Print.

Garmey, Jane. Great British Cooking: A Well-Kept Secret. New York: William Morrow Cookbooks, 1992. Print.

Hattersley, Roy. The Edwardians. New York: St. Martin's, 2004. Print.

La Falaise, Maxime de. Seven Centuries of English Cooking. Edited by Arabella Boxer. New York: Barnes & n.o.ble, 1992; Grove Press editions, 1973, 1994. Print.

Mennell, Stephen. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. Oxford: Basil Blackwell, 1985; Illini Books edition, 1995. Print.

Slater, Lydia. "Dinner Is Served... Upstairs and Down: The Recipes from the Original TV Series Are as Irresistible Today as They Were in the Seventies." MailOnline. Daily Mail UK, 15 Jan. 2011. www.dailymail.co.uk/femail/food/article-1347092/BBCs-Upstairs-Downstairs-recipes-original-TV-series-irresistible-today.html.

Visser, Margaret. The Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners. New York: Grove Weidenfeld, 1991. Print.