Explore the fascinating world of the Victorian judges at this award-winning historic house.

Puddings

Orange Cream

Heat 1 pint of orange juice and 1/2 pint water with sugar to taste and the juice of one lemon. When boiling, add sufficient gelatine to set two pints and stir well. Simmer all together for 5 minutes, stirring and leave to go cold. When cold, beat  ½ pint of cream into the jelly and pour into a lightly greased (use oil) mould. When set, stand the mould in hot water for a few seconds and turn out onto a plate.
Modified from Mrs Beeton

Judge's Lodging note - As long as you keep the quantity of gelatine used in ratio to the liquid, you could try all sorts of jellies and creams - apple juice, chocolate cream (made with hot chocolate). Try adding fruit to jellies, arranged in the bottom of dishes to they make a decoration when turned out (please note that pineapple and kiwi do not allow jelly to set).

Tea Cream Ice

Prepare a teacupful of very strong tea, sweetened with 2 tbsp of sugar and add this to 1 pint of cream or custard and freeze.
Agnes Marshall

Pear Water Ice

Peel 6 good pears and cut in slices, and put them to cook in 1 1/2 pints of water with 6 ounces of sugar, a little lemon peel and cinnamon; add a little carmine (red food colouring) when cooked; pass them through a tammy, and freeze.
Agnes Marshall

1 pint of plain Cream

1 pint of cream sweetened with a quarter of a pound of castor sugar.
Agnes Marshall

News

Strange But True

  • list arrowInexpressibles

    The name given to the tight trousers worn by some Regency gentlemen, such as the notorious Beau Brummell and his 'dandy' followers,  as they showed off their leg muscles.

Historical Handy Hints

Recipes