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.