The new Albatross recipe book / [Spillers Limited].

Date:
[between 1930 and 1939?]
Catalogue details

Licence: Public Domain Mark

Credit: The new Albatross recipe book / [Spillers Limited]. Source: Wellcome Collection.

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    serrated flan ring on a baking sheet. Line it with this fleur pastry, using the trimmings to make the edges nice and thick but not too thick. Pass the rolling pin over the edge of the flan ring to make a clean cut. Prick the bottom of the flan. Fit greased greaseproof paper, greased side down, into the flan. Fill with rice or beans (or even clean small stones) and bake in a moderately hot oven (Regulo Mark 5 or 375-400° Fahr.) untilthe pastry is golden brown. Remove the paper and its contents and return the flan to the oven to brown the bottom alittle. Take out and gently remove the ring. Fill with cherries prepared as follows: Make a syrup by boiling $+ cup sugar and ? cup water together for ¢ minute. Stone sweet red or black cherries and poach them in the syrup for a few minutes. Lift out the fruit, drain and arrange in the flan. Mix ateaspoon arrowroot with 2 tablespoons water. Stir into the boiling syrup, boil up and it will at once clear. If youlike, adda little culinary colouring to suit the cherries, cover and leave to cool. Pour over the cherries. If you like, you can also add a few drops almond essence to the arrowroot sauce. Apricots, peaches and plums can be done in the same way. Slice the peaches. STRAWBERRY FLAN Make a flan ring as for Cherry Flan (see page 12). Strawberries (also raspberries and loganberries) should not be cooked. But a few of the very ripe ones can be mashed and sim- mered in the syrup. Pass through a sieve before adding the arrowroot (as in Cherry Flan). Or, if you like the flavour of red currants, use red currant jelly thinned down with water to your own taste. Then thicken with arrowroot. PUDDINGS Perhaps the easiest mistake to make when steaming or boiling a pudding is to let the water go ‘off the boil.’ Thatis one way of producing a heavy pudding. When you have three-quarters filled the greased pudding bowl and twisted and secured greased greaseproof paper on top, place the bowl on a trivet in boiling water reaching halfway up the bowl. Immediately, place a close-fitting lid on the pan and give it as much heat as will keep the water boiling furiously for the first 30-45 minutes, for it will require at least that time for the heat to penetrate to the centre of the pudding. Unless you do this, you will find that the water is almost certain to go off the boil for the simple reason that the basin will cool it to below boiling point. After three-quarters of an hour, you can safely lower the heat and still keep the pot boiling. ‘Keep it boiling ’ should be your slogan.
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