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- Butter Cream
2 oz granulated sugar 4 tablespoons water 2 egg yolks 6 oz unsalted butter - Damson Cheese
4 lb damsons About 2 pints water 1 lb granulated sugar to every pound of purée - Fondant Icing
1 lb lump sugar 8 tablespoons water Pinch of cream of tartar - French Flan Pastry
4 oz plain flour Pinch of salt 2 oz butter 2 oz caster sugar 2-3 drops of vanilla essence 2 egg yolks - Glacé Icing
4-5 tablespoons granulated sugar ¼ pint water 8-12 oz icing sugar (finely sifted) Flavouring essence and colouring (as - Puff Pastry
8 oz plain flour Pinch of salt 8 oz butter 1 teaspoon lemon juice Scant ¼ pint water (ice cold) - Redcurrant Jelly
It is not possible to give a specific quantity of redcurrants as the recipe is governed by the amount of juice made, which is - Rich Shortcrust Pastry
8 oz plain flour Pinch of salt 6 oz butter 1 rounded dessertspoon caster sugar (for sweet pastry) 1 egg yolk 2-3 tablespoons cold - Shortcrust Pastry
8 oz plain flour Pinch of salt 4-6 oz butter, margarine, lard or shortening (one of the commercially prepared fats), or a mixture of any two 3-4 tablespoons cold