UK: Yorkshire Curd Tart (en inglés)

Today we reach the end of the Christmas recipes special… But it is not over yet! Today we have two English recipes written and sent by Celia Margaret Wallhead, professor of the Department of English and German. This one is the Yorkshire Curd Tart. Enjoy!


Ingredients and directions:

  1. 1 pint curd (obtained by heating 1 quart of milk to bloodheat and adding to it 1 tablespoonful of rennet. Strain when set.) Otherwise use 3 or 4 pots of ready-made curd (cuajada).
  2. Line a cake-tin with short-crust pastry and place in it the following mixture:
  3. Mix curd until smooth and to that add 2 ozs sugar and 1 dessertspoonful golden syrup (or maple syrup), 1 egg, 2 ozs currants and a knob of melted butter.
  4. Flavour with rum.
  5. Bake in a hot oven for about 30 minutes.
  6. Alternative flavourings are nutmeg or lemon.

Author: Celia Margaret Wallhead Salway

Editor and image: E.R.S.


UK: Vegetable pastry case (savoury vol-au-vent) (en inglés)

Another English recipe, Vegetable pastry case (savoury vol-au-vent), by Celia Margaret Wallhead, professor of the Department of English and German. This is the third recipe she has sent to us and we know she is a great cook, so we strongly recommend you to take a look at this one… Enjoy!



  1. 1 lb puff pastry.
  2. 1 egg yolk.
  3. 2 onions.
  4. 2 cloves garlic.
  5. 8 oz mushrooms.
  6.  2 tablespoons butter.
  7. 2 tablespoons flour.
  8.  ¼ cup cream.
  9. 2 tablespoons finely chopped almonds.
  10.  4 tomatoes.
  11. 1 cup frozen peas.
  12. Salt & pepper.


  1. Roll out pastry to half thickness.
  2. Cut round 8-inch pot lid and cut smaller circle in middle not quite through.
  3. Mark with criss-cross pattern, brush top with beaten egg yolk.
  4. Put on wetted baking tray and bake at 450ºF for 25 mins.
  5. When cooked, scrape out lid and fill shell.
  6. Peel and slice onions, crush garlic, slice mushrooms.
  7. Fry in butter, add cream, almonds and peas.
  8. Simmer gently for 5 mins, then fill case.
  9. Serve hot with salad.

Author: Celia Margaret Wallhead Salway

Editor and image: E.R.S.

IRELAND: MacNean Traditional Christmas Cake (en inglés)

Karen Fahy from Galway, Ireland, brings us now the MacNean Traditional Christmas Cake, which makes the perfect dessert for the Roast Ham. The recipe is taken from Neven Maguire’s Cookbook and Neven states that “this is a very special recipe that has been handed down the Maguire family for generations. My Auntie Maureen was kind enough to let me share this you all and I hope your family enjoy it as much as we do every Christmas”.



  1. 14oz/400g raising.
  2. 14oz/400g sultanas.
  3. 6oz/175g currants.
  4. 4oz/110g cherries.
  5. 4oz/110g mixed peel, home-made or similar.
  6. 2oz/50g grated apple.
  7. 2oz/50g apricots, ready to eat and chopped.
  8. ½ teaspoon nutmeg, grated.
  9. ¼ teaspoon mixed spice.
  10. ¼ teaspoon cinnamon.
  11. 2oz/50g chopped almonds.
  12. ½ lemond rind, grated.
  13. ¼ pint/150ml whiskey.
  14. 8oz/225g butter.
  15. 8oz/225g soft brown sugar.
  16. 6 eggs, beaten.
  17. 10oz/275g plain flour, sieved.
  18. 2oz/50g ground almonds.


  1. Preheat the oven to 140ºC/Gas 1.
  2. Prepare a 9 inch/23 cm round cake tin by lining with 2 layers of greaseproof paper extending 2 inches over top of the tin. Tie a double band of brown paper around the outside of the tin.
  3. In a large bowl place the raising, sultanas, currants, cherries, mixed peel, apple, apricots, nutmeg, mixed spice, cinnamon, chopped almonds, lemon rind and ½ of whiskey. Mix thoroughly and cover the bowl with a tea towel and leave overnight.
  4. Cream the butter and sugar until light and fluffy. Add the beaten eggs and sieved flour and beat until well mixed. Mix in the soaked fruit and the ground almonds and mix well.
  5. Put the mixture into the prepared tin and smooth with the back of a spoon leaving a light hollow in the centre.
  6. Bake the cake for 3-3 ½ hours. Protect the top of cake from over-browning by covering with brown paper for the last 1 ½ hours of baking. As oven temperatures can vary, check the cake after 1 ½ – 2 hours. Test by inserting a small skewer into the centre of the cake – when it comes out dry the cake is ready.
  7. Cool the cake in the tin until next day. Then turn it out and remove the paper. Using a skewer, make about 8 small holes in the cake and pour the remaining whiskey over it. Wrap the cake in 2 sheets of greaseproof paper and then cover with a lay of foil. Store in an airtight tin in a cool place.


Sent by: Karen Fahy

Source: Neven Cooks by Neven Maguire (Chapter 9: Christmas in Cavan)

Editor: C.L.C., E.R.S.

Image: E. R. S.

IRELAND: Roast Ham with Balsamic and Mustard Glaze (en inglés)

Karen Fahy from Galway, Ireland, brings us two Irish recipes for the Christmas dinner. The first recipe, Roast Ham with Balsamic and Mustard Glaze, is a classic in her family. It takes some time to cook it, but it is well worth it. The recipe is taken from Neven Maguire’s Cookbook.



  1. 10lb/ 41/2 kg knucke-end gammon, soaked in cold water overnight and then drained.
  2. 2 carrots, halved.
  3. 2 sticks celery, halved.
  4. 2 onions, peeled and halved.
  5. 4 bay leaves.
  6. 12 peppercorns.


  1. 8 cloves.
  2. 1 rounded tablespoon English mustard.
  3. 1 rounded tablespoon ground ginger.
  4. ¼ pint/150ml Golden Syrup.
  5. 1 tablespoon balsamic (or other good) vinegar.
  6. 4oz/110g brown sugar.

Cranberry Sauce:

  • 1lb/450g cranberries.
  • 4oz/110g brown sugar.
  • Pinch cinnamon.
  • 2 oranges, peeled and chopped.
  • 3 spring onions, chopped.
  • Dash Tabasco sauce.
  • Seasoning.


  1. Place the gammon in a pot of water with the carrots, celery, onions, bay, leaves and peppercorns. Bring to the boil and simmer for 20 minutes per 1lb/450g, plus 20 minutes extra. When cooked remove from the pot and allow the ham to cool.
  2. Now trim off some of the excess skin and fat and score with a sharp knife.
  3. Preheat the oven to 180ºC/Gas 4.
  4. Mix the mustard and ginger and rub all over the gammon.
  5. Push the cloves into the skin randomly.
  6. Place the joint on a large roasting-pan or baking dish.
  7. Mix the Golden Syrup with the vinegar and brush this all over the meat.
  8. Sprinkle with the sugar and bake in the oven for 40-45 minutes. Spoon the pan’s juices over the joint at regular intervals.
  9. When cooked, remove from the oven and leave to rest for 10-15 minutes.

To serve: Place a slice of the glazed ham on the plate and garnish with the cranberry sauce.


Sent by: Karen Fahy

Source: Neven Cooks by Neven Maguire (Chapter 9: Christmas in Cavan).

Editors: C.L.C., E.R.S.

Image: E.R.S.

UK: Sherry / Whisky Trifle (en inglés)

We cannot have a Christmas recipes special without the British Whisky Triffle or Sherry, can we? This one has been written and sent by Celia Margaret Wallhead, professor of the Department of English and German, and she told us she really likes this recipe… Do you want to know how to cook it? Keep reading!



  1. ½ cup sherry or whisky (or more!).
  2. 6 sponge fingers (or 3 madeleine buns).
  3. 2 bananas.
  4. 1 can tinned mixed fruit.
  5. 1 packet jelly (pineapple or raspberry).
  6. 1 packet custard.
  7. 3 cups milk.
  8. 2 cups thick/whipped cream.
  9. ½ dozen blanched almonds.


  1. Place the sponge fingers or pieces of broken madeleine in the bottom of a wide-based dish, preferably glass, and pour the sherry or whisky over them.
  2. Drain the fruit, keeping the juice separate and taking out the cherries for decoration, then place the fruit in a layer on top of the sponge.
  3. Make the jelly, using only half the amount of water and thenadd the fruit juice.
  4. When it is cooler, pour the jelly over the fruit and allow to go cold.
  5. Meanwhile, mash the two bananas and make the custard, adding less milk so that it is thick.
  6. Spread the banana over the jelly once it is set and when the custard is cooler, pour it over the banana.
  7. Whip the cream (do not use “cream” from an aerosol) and make a layer at the top.
  8. Decorate with the almonds and cherries.


Author: Celia Margaret Wallhead Salway

Editor and image: E.R.S.

UK: Traditional English Christmas Pudding (en inglés)

Emily Pullen, from Southampton, shares with us a recipe that has been passed down through her family for generations. As she describes it, “it makes a delicious pudding which we like to serve with double cream after Christmas dinner!”


She gives us a few tips for it to be perfect: “it is very easy to prepare but requires many hours of steaming, so it is best to prepare the mixture a reasonable amount of time in advance before you plan to serve it. It is also quite traditional to pour extremely hot, lit brandy (or sometimes rum) over the pudding, so it is presented to the table flaming!”


  1. 8oz currants.
  2. 4oz sultanas.
  3. 4oz candied peal.
  4. 1/2 teaspoon ground ginger.
  5. 1/2 teaspoon grated nutmeg.
  6. 4oz stoneless raisins.
  7. 1ox blanched almonds.
  8. Rind and juice of 1 lemon.
  9. 4oz flour.
  10. 4oz bread crumbs.
  11. 1/2 teaspoon salt.
  12. 2-3 teaspoon mixed spice.
  13. 5oz brown sugar.
  14. 8oz shredded suet.
  15. 2 eggs.
  16. 1 tablespoon treacle.
  17. 2 tablespoon milk.
  18. 2 tablespoon rum OR another 4 tablespoon milk.


  1. A large bowl to prepare mixture in.
  2. Two, one pint basins.
  3. Grease proof paper.
  4. Two small cloths (a tea towel for example).


  1. Wash and dry fruit.
  2. Chop, peel and blanche almonds finely.
  3. Sieve flour and spices.


  1. Mix all dry ingredients, then add fruit, nuts, peel, lemon rind and strained juice.
  2. Beat eggs and stir into mixture.
  3. Mix in treacle.
  4. Add sufficient milk and rum to make soft mixture. It should fall heavily from a spoon when shaken.
  5. Stir well together.
  6. Put mixture into two one pint, well greased basins and fill to 1 inch from the top.
  7. Cover in grease proof paper and tie on pudding cloth over the top of the basins.
  8. Steam for the first time for 4 hours.
  9. Steam for the second time for another 3 hours before serving hot on the day.



Author: Pullen’s family

Editors: C.L.C., E.R.S.

Image: E.R.S.

INDIA: Mango Chutney, India domesticada (en español)

En la receta del especial de Navidad de hoy, Mauricio Aguilera, profesor del grado de Estudios Ingleses, nos trae una receta de la India. De nuevo le añade no sólo su toque personal a la receta, si no a la introducción, que nos ayuda a entender mejor el contexto cultural en el que nació la misma. Aquí tenéis su receta:


El mango es la fruta nacional de la India, Pakistán y Bangladesh. La palabra (mangga) procede del malayalam (o malabar), una de las lenguas oficiales de la India que se habla en Kérala (sí, con acento en la primera sílaba) y que se incorporó al resto de las lenguas europeas a través del portugués a finales del SXV, cuando estos comerciaban con especias en Calicut. La palabra Chutney procede del hindi “Chatni”, una especie de salsa espesa muy condimentada que preservaba el excedente de fruta en buenas condiciones y que se servía como acompañamiento. Lo que conocemos como mango chutney es evidentemente una salsa muy liviana, una especie de compota que los británicos adaptaron, como el curry, a sus insípidos paladares. El chatni en la India es bastante picante y como no hay vinagre se utiliza zumo de lima. El resultado se parece poco a lo que los británicos copiaron.

La siguiente receta es fácil. No requiere de ingredientes difíciles y, dado que se pueden encontrar mangos y jengibre sin dificultad, es una receta que yo hago con frecuencia en Navidad y que también sirve como regalo navideño.


  1. Mangos (verdes, todavía duros, los maduros no sirven). Un kilo.
  2. 4 cucharadas de sal
  3. 600 ml de agua
  4. 450 g de azúcar
  5. 450 ml de vinagre
  6. 2 cucharaditas de jengibre fresco finamente picado
  7. 2 cucharaditas de ajo chafado
  8. 2 guindillas troceadas
  9. 2 ramitas de canela y media cucharadita de clavo
  10. 75 g de pasas


  1. Pela los mangos y córtalos en dados. Colócalos en un cuenco grande, añade la sal y el agua y déjalos reposar toda una noche. Escurre el agua y reserva.
  2. En una cacerola lleva el azúcar y el vinagre a ebullición a fuego suave, removiendo.
  3. Añade el mango.
  4. Añade el jengibre, el clavo, la canela, el ajo, las pasas y la guindilla. Remueve hasta que hierva de nuevo. Baja el fuego y déjalo una hora o hasta que la mezcla se espese. Retira el chutney del fuego y deja enfriar.
  5. Hay quien retira las ramitas de canela. Yo las dejo.
  6. Vierte el chutney en tarros secos y limpios con tapon de rosca.


Autor: Mauricio Aguilera Linde

Edición e imagen: E.R.S.