Vicarage Pudding
Vicarage Pudding
1/4 lb flour
1/4 lb suet
Tbsp raisins
Tbsp currants
Tsp sugar
1/2 tsp salt
Mix ingredients well. Pour into a damp muslin cloth. Tie tightly.
Boil 3 hours
Serve sprinkled with sifted sugar
Vegetable Flan
Vegetable Flan 200g plain flour 100g butter salt and pepper 1 onion chopped 50g thinly-sliced button mushrooms 250ml milk 100g hard cheese 2 eggs separated 450g cauliflower florets lightly cooked 2 tbsp breadcrumbs Rub 75g of butter into 175g flour. Add enough water to bind into a short dough (about 30ml) Roll out and use to line a 25cm flan tin Prick holes over the pastry then cover with grease proof paper and blind bake with baking beans for 15 minutes. Remove beans and paper and cook until pastry is cooked. Melt remaining butter in a saucepan and fry mushrooms and onion over a medium heat until soft. Add remaining flour and gradually stir in milk to make a smooth thick sauce. Stir in cheese, remove from heat and beat in egg yolks. Whisk egg whites stiff and fold into sauce. Arrange cauliflower over the pastry base. Spoon in the sauce. Sprinkle with breadcrumbs. Bake until set and golden
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