Measure 3 Tablespoons Bird's Custard Powder and 3 Tablespoons sugar into a small saucepan.
Gradually add 2½ cups of milk, stirring to blend.
Cook and stir over medium heat until mixture comes to a FULL boil.
Serve hot or cold!
This may be a hot or cold drink!
Mix:
1/2 cup regular instant tea powder
1 cup orange-flavored breakfast drink powder
1 1/2 cups sugar
4 tsp. pumpkin pie spice
Store in air tight container.
For one hot drink, dissolve 2 heaping teaspoons of the mix in 1 cup of hot water.
For cold drinks, boil
8 cups water. Remove from heat and add 1 cup mix. Stir to dissolve. Put in fridge
until cold!
Preheat oven to 375º F
Thaw dough
Filling:
1 cup canned, pureed pumpkin
½ cup light brown sugar
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon ginger
dash nutmeg
Combine the filling ingredients in a mixing bowl and stir well.
Pastry:
Beat one egg in a small bowl and set aside
**Pepperidge Farms makes excellent puff pastry sheets
Roll out one sheet until thin 1/16th inch and cut into 4 large circles
Using half the beaten egg, brush around the edges of each pastry circle (with
a pastry brush)
Spoon equal amounts of pumpkin mixture into centers of circles. Fold circles
in half to cover mixture and seal by crimping the edges.
Brush topsos pasties with remaining beaten egg.
Place on an ungreased cookie sheet.
Bake for 25 - 30 minutes in the center of the oven until golden.
Cool. May
be eaten warm or cold.
2
oz white breadcrumbs
2 oz self raising flour (flour with baking powder in it)
4 oz lard
8 oz raisins
1/8 Teaspoon salt
1/2 Teaspoon grated nutmeg
1/2 Teaspoon ground ginger
1/8 Teaspoon mace
1 oz whole candied peel, finely chopped
grated zest of one orange
3 eggs
3 Tablespoons brandy
Mix the breadcrumbs with the lard and flour in a large bowl. Add the raisins making sure that none are stuck together. Mix well. Add the salt, nutmeg, ginger, mace, candied peel and orange zest, mixing thoroughly.
In a small bowl, beat the eggs well and add them with the brandy to the breadcrumb mixture, stirring for at least five minutes to mix thoroughly. Pack the pudding basin with the mixture, cover with waxed paper and foil and tie down with a string. Steam for four hours, making sure that the saucepan doesn't boil dry. Serve with lashings of hot custard.
This is THE BEST recipe in the world.
Preheat oven to 450º F
1 cup milkMix the salt and flour in a small bowl.
Beat eggs lightly and add milk. Pour into flour mixture and mix well.
Pour 1 teaspoon of vegetable oil in the bottom of 12 muffin tins and put in hot oven. When the oil begins to "smoke" (watch this...it won't take long), take the hot muffin tin out and place on heat-proof surface.
Ladle in the Yorkshire Pudding mixture and pop back into the oven for at least 20 minutes.
Watch these puff up!
Serve hot with Prime Rib or Roast Beef and gravy!