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.

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.

SCOTLAND (UK): Scottish Shortbread / Galletas de mantequilla (en inglés)

Today’s special recipe comes from Ana Díaz Negrillo, professor of the Department of English and German, and it is a Scottish Shortbread. It brings a very informative introducction so we can learn a little bit about Scotland’s culture and history. What are you waiting? Keep on reading!


Scottish cookery has always differed from culinary endeavours south of the Border. The Romans influenced English cooking but as they did not venture far into Scotland, historically Scottish cuisine developed slowly. Scottish cooking methods advanced through the influence of the French at the court of Mary Queen of Scots and later through the elaborate dishes served to English lords with Scottish estates. Queen Victoria and Prince Albert acquired Balmoral in the 19th century and whilst they brought with them the rich food of the English court, they also liked to serve traditional Scottish dishes to important visitors.

Scottish cooks have always been famous for their soups, haggis (a dish traditionally served on Burns Night) and their baking, especially scones, pancakes, fruit cakes, oatcakes and shortbread.

The story of shortbread begins with the medieval “biscuit bread”. Any leftover dough from bread making was dried out in a low oven until it hardened into a type of rusk: the word “biscuit” means “twice cooked”. Gradually the yeast in the bread was replaced by butter, and biscuit bread developed into shortbread.

Shortbread was an expensive luxury and for ordinary people, shortbread was a special treat reserved just for special occasions such as weddings, Christmas and New Year. In Shetland it was traditional to break a decorated shortbread cake over the head of a new bride on the threshold of her new home. The custom of eating shortbread at New Year has its origins in the ancient pagan Yule Cakes which symbolised the sun. In Scotland it is still traditionally offered to “first footers” at New Year.

Shortbread has been attributed to Mary, Queen of Scots, who in the mid-16th century was said to be very fond of Petticoat Tails, a thin, crisp, buttery shortbread originally flavoured with caraway seeds.

There are two theories regarding the name of these biscuits. It has been suggested that the name “petticoat tail” may be a corruption of the French petites gatelles (“little cakes”).

However these traditional Scottish shortbread biscuits may in fact date back beyond the 12th century. The triangles fit together into a circle and echo the shape of the pieces of fabric used to make a full-gored petticoat during the reign of Elizabeth I. The theory here is that the name may have come from the word for the pattern which was ‘tally’, and so the biscuits became known as ‘petticoat tallis’.

Shortbread is traditionally formed into one of three shapes: one large circle divided into segments (“Petticoat Tails”); individual round biscuits (“Shortbread Rounds”); or a thick rectangular slab cut into “fingers”.



  1. 200g/7oz unsalted butter, at room temperature, cut into small cubes
  2. 100g/3½oz sugar, plus extra for sprinkling
  3. 1 tsp vanilla extract
  4. 300g/10½oz plain flour, sifted, plus extra for dusting


  1. Preheat the oven to 160C/325F/Gas 3.
  2. Mix together the butter and sugar, either by hand or using an electric hand whisk, until pale and smooth. Add the vanilla extract, then gently mix in the flour until completely incorporated (try not to work the flour too much or the biscuits will not be so crumbly). Using your hands, squeeze the mixture together into a ball of dough.
  3. Gently roll the dough out to about 5mm/¼in thick (dust the work surface with a little flour if the dough sticks). Cut into shapes using a biscuit cutter. Transfer the biscuits to a baking tray lined with baking parchment (or a non-stick baking tray) and chill in the fridge for 15 minutes to rest (chilling makes them hold their shape better when baking).
  4. Before cooking, sprinkle each biscuit with a pinch of granulated sugar. Bake in the preheated oven for 15-20 minutes, or until pale golden-brown.
  5. Remove from the oven and transfer the biscuits to a wire rack to cool.


Sent by: Ana Díaz Negrillo



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

Preview! Christmas Recipes Special / Especial recetas de Navidad



Do you like any of these recipes?

Do you know all of them?

Do you need some ideas for Christmas?

From December 17 and until December 24 you will find one or two of these recipes each day.

A whole week of Christmas recipes from English/German-speaking countries.

These recipes have been sent to us by both professors and students.

And they are not the totality of the recipes…

There is more to come…

Stay alert!

Editor and image: E.R.S.

Sources images:



Scotland flag: