Victoria Sandwich - 1960's (Marguerite Patten Index Card 2)

The Victoria Sponge or Sandwich, as it is referred to here.  See the previous post for the Chocolate Layer Sponge, which relies on this recipe for the basic sponge recipe.

The Victoria Sponge has a relatively unremarkable history, but it is the very notion of the British act of High Tea.  It is also a very difficult recipe to get truly perfect.

Keith Floyd's Queen of Puddings - 1980's

Keith describes this dish as a simple winter pudding that is inexpensive to make.  I'd agree with that.

1 pint (600ml) milk
1 oz (25g) butter
Grated rind of half a lemon
3 eggs, separated.
7 oz (210g) caster sugar
3 oz (75g) fresh white breadcrumbs
2 tablespoons of good quality raspberry jam.



1. Warm the milk in a pan with the butter and lemon rind.
2. Lightly whisk the egg yolks with 1 oz of the sugar and pour in the milk stirring well.
3. Strain the custard over the breadcrumbs in a greased 2 pint (1 litre) ovenproof dish and leave to stand for 15 mintes.
4. Bake at 375 degrees F, (170 celsius) for 25 minutes until lightly set.
5. Remove from the oven and spread the top with the warmed jam.
6. Whisk the egg whites until it is stiff, add half the sugar and whisk again until thick and glossy.
7. Fold in the remaining sugar with a metal spoon.  Pile the meringue on top of the pudding and bake at gas mark 4 (350 ferenheit, 180 celsius) until meringue is lightly browned

Chestnut Jam - 1950's

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Here is another entry from Farmhouse Fare, and one that I am quite keen to try out.  This might be even better with mixed nuts, hazelnuts and even peanuts?
2lbs of sweet chestnuts
1.5lbs of loaf sugar
1 teaspoon of vanilla essence
half a pint of water to make syrup
1. Cut a cross in the chestnuts then boil chestnuts until ready.  This should take between 20 minutes and half an hour
2. Peel and skin them then crush them through a wire sieve.
3. Make a syrup with the water, sugar and the vanilla essence.
4. When it is ready, put in the crushed chestnuts and cook gently until faily stiff.  Put in hot glass jars and cover. ru
If you want to cheat just use syrup from Tate & Lyle with added vanilla essence.  Also have a look at this interesting article about foraging for sweet chestnuts.

Related articles

• Chestnut and Parsnip Soup (cucinaceri.com)
• Chestnut Caramel Cheesecake (savoringeverybite.wordpress.com)
• Appetizer: Bacon Wrapped Chestnuts (cathiefilian.blogspot.com)