Tasty Cooking Recipes
Tasty Cooking Recipes
 
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United Kingdom Cooking Recipes
Great Britain, the dominant industrial and maritime power of the 19th century, played a leading role in developing parliamentary democracy and in advancing literature and science. At its zenith, the British Empire stretched over one-fourth of the earth's surface. The first half of the 20th century saw the UK's strength seriously depleted in two World Wars. The second half witnessed the dismantling of the Empire and the UK rebuilding itself into a modern and prosperous European nation. As one of five permanent members of the UN Security Council, a founding member of NATO, and of the Commonwealth, the UK pursues a global approach to foreign policy; it currently is weighing the degree of its integration with continental Europe. A member of the EU, it chose to remain outside the European Monetary Union for the time being. Constitutional reform is also a significant issue in the UK. The Scottish Parliament, the National Assembly for Wales, and the Northern Ireland Assembly were established in 1999.

The United Kingdom is slightly smaller than Oregon. The climate is temperate and moderated by prevailing southwest winds over the North Atlantic Current. More than one-half of the days are overcast.

Cooking Recipes

Queen of Puddings - Dessert

Ingredients
1 pint Milk
1oz Butter
12oz Golden Caster Sugar Finely Grated Rind of 1 Lemon
4 Large Eggs, separated
3oz Fresh White Breadcrumbs
2lb Rhubarb, cut in (1 inch) pieces
Salt
1oz Flaked Almonds

Cooking Recipes Directions
Butter a 1.8 litre (3 pint) ovenproof dish. Put the milk, butter, (2oz) of the sugar and the lemon rind in a saucepan and heat until the butter has melted. Whisk the egg yolks in a bowl, stir in the hot milk mixture gradually, then stir in the breadcrumbs. Transfer to the prepared dish and leave to stand for 15 minutes.
Preheat the oven to 350ºF. Cook the custard layer for 20-30 minutes in the middle of the oven until just lightly set. (The timing will depend on the shape of your dish and the depth of the custard layer). Place the rhubarb in a wide, shallow pan with (4oz) of the sugar and cook over a high heat, stirring frequently for 10-12 minutes until the fruit is tender and reduced to a thick purée with no excess liquid. Leave to cool slightly. Whisk the egg whites with a pinch of salt until they hold stiff peaks, then whisk in the rest of the sugar, a spoonful at a time, to make a glossy white meringue.
Spoon the rhubarb over the custard layer, then spread the meringue over the rhubarb, starting at the edge and working in to the centre (this stops the rhubarb bubbling at the sides). Sprinkle with almonds and put in the oven for a further 15 minutes. Serve warm, with pouring cream if you like.


Butterscotch - Dessert

Ingredients
1 lb Light Brown sugar
¼ pint Water
2 oz Unsalted butter

Cooking Recipes Directions
Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved. Bring to the boil, then boil until the temperature reaches the soft crack stage 270 °F, when a little of the syrup dropped into cold water separates into hard but not brittle threads. Brush down the sides of the pan occasionally with a pastry brush dipped in cold water. Add the butter a little at a time, stirring until dissolved before adding any more. Pour into a greased 7 inch square tin. Mark into squares when almost set. When set, break along the marked lines. Store in an airtight container.