Lord James Harrington

by #1 Amazon Best Seller Lynn Florkiewicz

Grandma Alice Harrington's Recipes

Alice HarringtonFor 4-6 helpings:
2 lbs/1 kilo Cooking Apples
1 oz/30mg Caster Sugar
Cinnamon powder
6 oz/180gr Plain Flour
3 oz/90gr Butter
2 oz/60gr Caster Sugar
1 oz/30gr Demerara Sugar
Two cloves

  1. Peel, core and chop the apples.

  2. Place them in the oven-proof dish, and sprinkle with the first ounce of sugar, some cinnamon power and cloves.

  3. To make the crumble - sift the flour into a mixing bowl and add the butter. Rub the flour and butter together with your fingers until the mixture resembles breadcrumbs.

  4. Mix in the second amount of caster sugar.

  5. Spread this mixture over the apples, and press down lightly. Sprinkle with Demerara sugar and cinnamon powder.

  6. Place the dish on a baking tray, so any filling that bubbles over doesn’t cause any mess.

  7. Bake in the centre of a pre-heated oven (400ºF/200ºC - Gas Mark 6) for 50 minutes.

  8. Serve with custard or a dollop of fresh cream and enjoy!

Alice Harrington(Serves 3-4 people)
3oz sugar
1oz marg
1 Egg (separated)
1oz flour
1 lemon
Quarter pint of milk

  1. Cream the marg and sugar; add grated rind and half or all the lemon juice. Sieve in the flour and mix lightly.

  2. Add slightly beaten yoke of egg and beat well

  3. Add milk and stir well until blended

  4. Beat egg white stiff and fold in

  5. Pour into a well-greased Pyrex dish and stand in a deep pan of hot water

  6. Bake in Reg. 5 oven for 30-40 minutes (gives a sponge top and lemon curd base)

Alice Harrington(Serves 4 people)
6oz cheddar cheese
2oz Gruyere
1 tbsp butter
1 tbsp English mustard
2 tspns Worcester sauce
2 tspns flour
4 tbsp milk or stout
Pinch of pepper
Four thick slices of home-made bread – toasted

  1. Put the cheese, flour, mustard, Worcester Sauce, butter and pepper into a saucepan.

  2. Stir well and add the milk/stout in small doses to keep it moist.

  3. Stir until everything melts and becomes a thick-ish paste.

  4. Put to one side and lightly toast your bread.

  5. Spread the sauce over the toast, sprinkle with dash of Tabasco and brown under the grill.
    (If feeling adventurous, top with a poached egg or small pieces of crispy fried bacon.)

Alice Harrington2 eggs
3oz self-raising flour
3oz caster sugar
Jam/jello and/or cream

  1. Break eggs into a bowl and whisk together

  2. Add sugar and whisk until thick and creamy

  3. Fold in the flour lightly, just a little at a time

  4. Using a teaspoon, place spoonfuls on a greased basking sheet about an inch apart

  5. Bake in a hot oven (gas mark 6) for about five minutes

  6. When cold, sandwich together with either jam/jello and/or cream. 
Alice Harrington8 thin slices of white bread
2oz/50g butter
3oz/75g juicy currents
20z/50g Demerara sugar
1 tablespoon caster sugar
2 large eggs
1 pint/550ml milk

  1. Lightly grease an ovenproof dish

  2. Cut crusts of the bread and spread slices with butter

  3. Cut 4 slices in half diagonally and the remaining slices in half

  4. Arrange the triangles around the ovenproof dish

  5. Arrange half of the remaining bread in the dish and sprinkle with half of the currents and sugar

  6. Arrange the rest of the bread on top and sprinkle with remaining currents and a sprinkle of sugar

  7. Whisk the caster sugar, eggs and milk together until light and fluffy

  8. Pour this mixture over the bread

  9. Bake in the oven on gas mark 4 for 30 – 40 minutes.

  10. Sprinkle more sugar on the top just prior to serving
Alice Harrington(Serves 4-6)

This can either be served with pastry or suet or, as Nanna Harrington sometimes did;simply serve with vegetables and potatoes. 
 
1 ½lbs of beef braising steak and kidney
1 onion
Half a dozen mushrooms
Water
1tbsp Gravy powder
1 Oxo cube
A sprinkle of salt and pepper
4tbsp plain flour
 
1. Cut the steak and kidney into cubes; slice the onions and mushrooms 

2. Put the flour, gravy powder, salt, pepper and Oxo cube in a bowl and tip the steak,kidney, onions and mushrooms into that bowl and stir.  Ensure that everything is coated evenly withflour.


3.Grease a suitable sized pudding bowl and tip the ingredients in.  (Ensure the bowl can fit into a saucepan.)


4.Add half a cup of water.
 
5. Put a saucepan on the stove and add one inch of water to the bottom.


6.Seal the pudding bowl tightly and lower this into the saucepan.


7. Bring the water to the boil and reduce to a simmer.


8. Simmer for 2 -3 hours.  (Don’t forget to top up the water in the saucepan as it evaporates quickly.)
 
About half an hour before you’re ready to serve, check the dish.  If the gravy is too thin for your liking, now is the time to thicken it up.
Alice Harrington
3ozbutter
3ozcaster sugar
3eggs
Adash of vanilla extract
4ozplain flour
½tspn baking powder
1tbsn milk
 
1. Creamthe butter.
2. Addsugar and beat until feather-light.
3. Whiskthe eggs and vanilla extract and slowly add this to the mixture.  Do it gradually otherwise it willcurdle.  (If it begins to curdle, fold insome of the flour)
4. Foldin the flour and baking powder.
5. Addthe caraway seeds.
6. Addmilk to ensure a ‘loaf’ consistency.
7. Greasea small loaf tin and tip the mixture in.
8. Addto a pre-heated oven (gas mark 4) for 30 minutes.9. Allow to cool before removing. 
Alice Harrington
Pastry:
8oz self-raising flour
4oz suet
2oz fresh white breadcrumbs
Pinch of salt
Milk to mix
 
Filling:
2 lemons
7oz brown sugar
7oz butter
 
Mix the dry ingredients for the pastry using the milk to form them into a soft dough.
Reserve one third of the dough for the lid.
Roll out the remainder into a circle and line a greased 2 pint pudding basin.
Leave some pastry overlapping the edge.
Place half of the butter and half of the sugar into the bottom of the lined bow.
Prick the lemons with a large needle or skewer so the juices can flow out. Then place them on the butter and sugar.
Place remaining butter and sugar over the lemons.
Roll out the remaining pastry into a circle.
Use this to make a lid, sealing it with a little milk.
Cover with greased paper and a cloth.
Steam for 3-4 hours.
Alice Harrington
PLAIN SCONES (makes 8 - 10 scones)
 
Ingredients:
12 oz self-raising flour
Pinch of salt
1 tspn baking powder
3 oz unsalted butter
3 tbsp caster sugar
6 fluid ounces warm milk
2 tspn vanilla extract
1 egg, lightly beaten
 
Preheat oven to gas mark 7 and allow baking tray to heat up.
Mix flour, salt and baking powder in large bowl.
Rub in the butter until the mixture looks like breadcrumbs.
Stir in the sugar.
With the milk on one side, stir the vanilla extract into the milk.
Make a well in the mixture and gradually pour the milk in and mix together until it forms a dough.
Turn the dough onto a floured surface. If you need to fold it a bit, do it gently.
Roll it, gently, to a thickness of 5cm.
Using a scone cutter, cut out several rounds.
Bring the dough back together and repeat the process. Should make 8 scones.
Brush the top with egg then place on baking tray.
Bake for ten minutes.
Switch on the wireless and enjoy with lashings of clotted cream and strawberry jam.
 
Alice Harrington
6oz butter
60z caster sugar
3 eggs
3oz black treacle
8oz flour
1tspn mixed spice
1tspn ground ginger
Pinchof baking power
Pinchof cinnamon
1oz baked almonds
3 tablespoons milk
 
1. Set the oven to 350F or gas mark 4.  Cream the butter and sugar and add the eggs, beating them in well.
2. Sift all the dry ingredients together and fold into the mixture with the treacle.
3. Fold in the almonds and milk.
4. Pour into an 8 inch tin.
5. Bake for 45 minutes.
Alice Harrington
Mince pies originated centuries ago and contained thirteen ingredients to represent Christ an his apostles. Unlike today’s mince, the old Georgian recipe actually contained meat!


1 cup minced beef
1/2 cup minced veal
1/2 cup brown sugar
1 cup raisins
1 cup currants
1 orange use zest and juice
1 lemon use zest and juice
1/4 tsp ground cloves
1/4 tsp ground nutmeg
pinch of black pepper
1 cup dates

1. Mix ingredients. 

2. Cover and let sit overnight. 
3. Place filling in pastry crusts.Glaze with egg yolk or milk.
4. Bake in the oven at 350F or gas mark 4 for 35-40 minutes.
 
Alice Harrington
1lb 2oz/500g white bread flour
A pinch of salt
One teaspoon of mixed spice
One teaspoon of cinnamon
2oz/50g caster sugar
2oz/50g butter
5oz/150g mixed fruit
Just under half an ounce/7g of easy-blendyeast
7fl oz/200ml milk
2 eggs
For the crosses:
Three tablespoons of plain flour
Up to two tablespoons of water
 
1. Put the flour in a bowl and stir in the salt,mixed spices, cinnamon and sugar.
2. Add the butter and rub in with fingers.
3. Stir in the dried fruit and yeast.
4. Warm the milk and beat the eggs. Then stirthese into the mixture.
5. As with bread, use your fingers or a utensilto form a moist dough.
6. Take the mixture from the bowl and cut intoeight.
7. Shape as buns and place on a baking tray.Cover with a linen cloth and leave in a warm place to rise for one hour.
8. Heat oven to Gas 7/220C.
For the cross: Mix flour with water to make apaste. Cut into strips and place on the buns as a cross.

Bake for 15 minutes
Best served toasted with butter.
Alice Harrington
(Grandma Harrington never really stuck to astrict recipe for her trifle so this really is from memory only!)
 
For the base, she used raspberry orstrawberry jam Swiss Roll, sliced and arranged in the base of a large bowl. IfSwiss Roll was not to hand, she would use segments of Victoria sponge.
 
Once in place, douse with a generous helpingof sherry or brandy.
 
Then, make up a raspberry or strawberry jelly(jello) and pour over the sponge. Place in the fridge to set.
 
Once set, make some custard, either fromscratch or use a packet, allow to cool a little and spoon over the jelly. Allowto set.
 
Next, whip up some double cream and spoonover the custard.
 
Sprinkle with hundreds and thousands orsliced raspberries/strawberries. 
 
Serve and feel your waistline expand!!