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Battenberg [1] or Battenburg [2] cake is a light sponge cake with variously coloured sections held together with jam and covered in marzipan.In cross section, the cake has a distinctive pink and yellow check pattern.
The dough is often made the same way as normal white bread (containing fat, not French- or Italian-style). [4] [5] Stottie dough may be made by combining excess dough through kneading and rolling.
Gregg Wallace is in West Yorkshire, visiting a huge factory that makes more than 5,000 sofas every year. Meanwhile, Cherry Healey learns about the science of light bulbs. [49] 10: Paint and Wallpaper: 25 February 2024: TBC Gregg Wallace visits a colourful factory that produces 200,000 litres of paint and 10,000 metres of wallpaper every week. [50]
The following recipes are a mixture, with cakes, creams and puddings, medicines, preserves and wines in no discernible order. No. 58, a trifle, is made with boiled cream, rosewater, mace, and some rennet to help it set. No. 109 is a gooseberry fool made with gooseberries, water, sugar, egg yolks, cream, and nutmeg.
Toad in the hole is a traditional British [1] dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. [2] Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney. In the 21st century, vegetarian and vegan versions have appeared.
The principal ingredients of a Yorkshire Parkin are oatmeal, flour, black treacle (similar to molasses), fat (traditionally lard, but modern recipes use butter, margarine or rapeseed oil), and ginger. Oatmeal and golden syrup are generally considered distinctive features of Lancashire parkin, whilst Yorkshire Parkin uses treacle and soft brown ...
Jam roly-poly, shirt-sleeve pudding, dead man's arm or dead man's leg is a traditional British pudding probably first created in the early 19th century. [ 1 ] [ 2 ] It is a flat-rolled suet pudding , which is spread with jam and rolled up, similar to a Swiss roll , then steamed or baked and traditionally served with custard .
Engraving of cabinet pudding, 1882. One of the earliest recorded recipes can be found in John Mollard's 1836 work The Art of Cookery New edition. [5]Boil a pint of cream or milk, with a stick of cinnamon, and some lemon peel, for ten minutes, pour it over a quarter of a pound of Savoy cake, or of sponge biscuits, and, when cold, add two ounces of Jordan almonds scolded and chopped fine.