The Official Downton Abbey Cookbook

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Do not cross Violet, matriarch of the Crawley family, whose skill at disarming opponents and getting what she wants is supreme. NOTEThis cake can also be baked in a rectangular pan. The round cake would be carried to the table whole and sliced into wedges for serving. The rectangular cake can be cut into small squares and the top of each square decorated with a little icing and a glacéed cherry or a piece of crystallized ginger, as shown left. The batter can also be baked in a muffin pan and decorated with piped cream or frosting. Cheese bouchées

Downton Abbey recipes so you can eat like the aristocracy in Downton Abbey recipes so you can eat like the aristocracy in

Preheat the oven to 325°F (165°C). Butter the bottom and sides of a 9-inch (23-cm) round springform pan. Line the bottom with parchment paper and generously butter the paper. Dust the bottom and sides of the pan with equal parts of flour and superfine sugar, tapping out the excess. Ginger was one of the cheapest spices in the past, so gingerbreads were very popular among the working classes. Nearly every European country had its own version, and in England there were many regional types. In Yorkshire, where Downton Abbey is set, a type called Parkin, which was made with rolled oats, was popular . However, the staff at Downton would have expected slightly better food than the locals were eating, so this version uses only flour.Her new edible journey through Downton is fascinating, not just because of the towering tables or the upstairs/downstairs divide of the menus but because of the real life scenarios that informed them–for example, the reason why gingerbread was so popular at the time, or mushroom ketchup was a pantry staple. The book is part recipe book, part history lesson, and in full, a total delight. NOTEYou can pep up the filling with Worcestershire sauce, or make the pastries even more savoury with a little anchovy paste. Any leftover filling is also good baked in a buttered ovenproof dish, in which case you could callit a cheese ramekin, another type of Edwardian savoury. Chocolate and vanilla striped blancmange Both the meringues and the fool can be made a day in advance. Store the meringues in an airtight container at room temperature and the fool tightly covered in the fridge. When you are ready to serve, fill the meringue nests with the fool and top with the small meringues. Serve with raspberries alongside. Turbot is one of the most prized fish in French cuisine, and the recipe for Turbot with Hollandaise would make a suitably extravagant centerpiece for a Downton-themed dinner – but if you don’t (yet) own a turbotière, you may need to improvise your cooking arrangements to accommodate the fish’s unusual shape.

The Official Downton Abbey Afternoon Tea Cookbook

Add the softened gelatin. (If using powdered gelatin, first liquefy it by nesting the small bowl of gelatin in a larger bowl of hot water, or heating it in the microwave for 5 seconds.) Stir until the gelatin is dissolved. NOTE If you are pressed for time, the ladyfingers, as suggested in the headnote, can be replaced by store-bought ladyfingers. Any leftover ladyfingers are excellent on their own and also make a good base for trifle. The Downton kitchen is equipped with copper egg bowls, which are not only great for whisking eggs but are also ideal for heating eggs and sugar over water, as here. If you don’t have a copper bowl handy, any metal bowl will do, or even a heatproof glass one (though it will take longer to heat up).You can easily vary the flavourings in this charlotte, using a different fruit jelly or flavoured cream or changing the spice in the ladyfingers. In a medium bowl, combine the flour, ginger, baking soda, and salt. Whisk gently to blend.Put the butter into a large bowl and beat until pale and creamy. Add the brown sugar and beat until light and fluffy. Add theeggs and continue to mix vigorously until incorporated. Add the treacle gradually and carefully (as it is rather messy) and beat until incorporated. Add the flour mixture in three batches alternately with the milk in two batches, beginning and ending with the flour mixture and mixing well after each addition. Spoon the batter into the prepared pan. The quintessential breakfast associated with the English upper classes, is of course, Kedgeree, a lightly spiced dish of rice, fish, and hard-boiled eggs.

A very old style of drink, flips call for a whole egg (sometimes just the yolk), creating a hearty, fortifying mixture that tastes much better than it sounds. To make the batter, whisk together the milk, flour, salt, and eggs in a bowl until thoroughly mixed. Bake the meringues for 2–21/2 hours. They should be crisp to the touch and lift off the parchment easily. Let cool completely. Combine the veal, butter, pistachios, almonds, apple, lemon zest, coriander, allspice, salt, pepper, and eggs in a bowl and mix well. As an accompaniment, consider Navy Beans with Maître D’Hôtel Sauce. Those who have brushed up on their Escoffier will know that Maître d’Hôtel refers to a simple and tasty combination of butter, cayenne, parsley, salt, and pepper (a combination that goes well with just about anything!).