English & Welsh | Saveur

Hot Cross Buns

SAVEUR Editors — Mon, 18 Mar 2019 22:53:37 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner • Props: Dinnerware by Jono Pandolfi

Traditionally served on Good Friday to mark the end of Lent, these sweet yeasted rolls are fragrant with allspice, cinnamon, and nutmeg and are finished with a white icing cross. They’re also dotted with dried currants and candied citrus peel and brushed with marmalade for a glossy sheen. Hot cross buns are best served warm, freshly glazed and iced.

Makes: 10

Time: 1 hour 40 minutes

Ingredients

1 lemon
1 navel orange
1½ cups sugar, divided
¾ cup dried currants
Ground allspice
Ground cinnamon
Ground nutmeg
1 cup whole milk, warmed to 115°F
1½ tsp. active dry yeast
2 cups all-purpose flour, plus more for dusting
2 cups bread flour
6 Tbsp. unsalted butter, softened, plus more for greasing
2 tsp. kosher salt
2 large eggs, lightly beaten, divided
¼ cup orange marmalade
¼ cup confectioners sugar

Instructions

Using a vegetable peeler, remove sections of the lemon peel in 1-inch strips. Using a paring knife, trim off any of the white pith, then thinly slice the strips. Repeat with the orange.
To a small pot over high heat, add 1 cup of the sugar and 1 cup of water and bring to a boil. Cook until the sugar is dissolved, 1–2 minutes. Turn the heat to medium-low, add the lemon and orange peel strips, and simmer until slightly translucent, about 8 minutes. Remove from the heat and set aside to cool, then drain. Transfer to a small bowl and stir in the currants and a pinch each of allspice, cinnamon, and nutmeg. Set aside.
In the bowl of a stand mixer fitted with the dough hook, stir together the milk and yeast and set aside until foamy, about 10 minutes. Add both flours, the butter, salt, remaining sugar, and half of the beaten egg and mix on low until a smooth dough forms, 8–10 minutes. Transfer the dough to a lightly floured surface and fold in the fruit mixture until evenly distributed. Place the dough in a lightly greased bowl, cover with a kitchen towel, and set aside until doubled in size, 60–80 minutes.
Divide the dough into 10 equal pieces and roll each piece into a ball. Place the balls on a parchment-lined baking sheet, cover with the kitchen towel, and set aside until doubled in size again, 45–60 minutes.
Position a rack in the center of the oven and preheat to 325°F. In a small bowl, whisk the remaining beaten egg with 1 tablespoon of water. Lightly brush each bun with the egg wash. Bake, rotating the baking sheet halfway through, until the tops are golden brown, about 20 minutes. Set aside to cool for 15 minutes.
To a small pot over low heat, add the orange marmalade and 1 tablespoon of water and cook, stirring continuously, until the marmalade loosens, about 2 minutes. Brush each bun with the marmalade glaze and set aside until the glaze sets, about 10 minutes more.
In a small bowl, stir together the confectioners sugar and 2 teaspoons of water. Transfer to a piping bag and pipe crosses on the buns. Serve warm.

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Steamed Marmalade Pudding With Toffee Sauce

Lynne Mallison — Tue, 27 Nov 2018 15:17:16 +0000

Photo: Grant Cornett • Food Styling: Stacy Adimando and Kat Craddock

Bittersweet marmalade mingles with orange-flavored liqueur in this classic British dessert from Lynne Mallinson, who ran a company called Country Puddings in Cumbria, England. The moist individual puddings have a buttery but light and spongy texture, and they come out with a glistening layer of marmalade on top. For easy removal, keep them covered in the steamer with the heat turned off until ready to serve.

Featured in “In England, Pudding is the Definition of Dessert” by Carla Capalbo.

Makes: 4

Time: 50 minutes

Ingredients

For the pudding:

7 Tbsp. unsalted butter, softened, plus more for greasing
½ cup plus 1 Tbsp. bitter orange marmalade, divided
¼ cup plus 1 Tbsp. Cointreau, divided
⅓ cup plus 2 Tbsp. unrefined golden caster sugar or superfine sugar
2 large eggs, beaten
⅔ cup all-purpose flour, sifted
1 tsp. baking powder
½ tsp. kosher salt

For the toffee sauce:

⅓ cup heavy cream
5 Tbsp. salted butter
¼ cup light muscovado sugar

Instructions

Make the pudding: Grease the bottom and sides of four 6-ounce ramekins or dariole molds with butter and set aside. In a flat-bottomed steamer or small pot with a rack set on the bottom, add enough water to reach 2 inches up the sides of the pot. Cover and turn the heat to low.
Meanwhile, in a small bowl, whisk together ½ cup of the marmalade and ¼ cup of the Cointreau. Divide the mixture among the molds. Set aside.
To a stand mixer fitted with the paddle attachment, add the butter and caster sugar and beat on medium-high until light and fluffy, about 5 minutes. Slowly add the eggs, stopping and scraping down the sides of the bowl and paddle as needed. With the mixer on low, add the flour, baking powder, salt, and the remaining 1 tablespoon each of marmalade and Cointreau. Beat until just combined.
Evenly divide the batter among the molds. Cover the top of each with a square of parchment or wax paper and secure with a rubber band. Paper-side up, transfer to the steamer, cover, and turn the heat to medium-low. Steam until the puddings are just set, 25–30 minutes.
Meanwhile, make the toffee sauce: To a small pot over medium heat, add the cream, butter, and muscovado sugar. Bring to a boil, whisking occasionally, then turn the heat to low to maintain a strong simmer. Cook, swirling the pot once or twice, until the sauce is slightly thickened, about 2 minutes. Set aside.
Carefully remove the puddings and discard the paper. Working quickly, invert each onto an individual serving plate, allowing any of the remaining marmalade mixture to drip down. Serve hot, drizzled with the toffee sauce to taste.

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Mrs. Barrenger’s Marmalade

Paul Richardson — Wed, 11 Feb 2026 20:27:24 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

This recipe is adapted from author Paul Richardson’s grandmother, Hilda Marion Josephine Barrenger. “Her marmalade—not orange marmalade, which sounds like a tautology to my British ears—was a family tradition, passed down from her own mother during the First World War,” he writes. Richardson makes it using the bitter oranges that grow on his farm in western Spain. He also adds lemons, which bring a puckering liveliness to this traditional preserve.

Should you be blessed with unwaxed fruit, skip step 1. The jars, lids, ladle, and funnel must be sterilized; to do this in your dishwasher, run them on the hottest cycle, then keep the door closed until you’re ready to use them. While marmalade has a number of uses in the kitchen—Richardson’s mother topped her suet pudding with marmalade, and it makes an inspired addition to barbecue sauce or an excellent filling for thumbprint cookies—it’s at its simple best on hot buttered toast.

Featured in “The Marmalade Lesson” in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: Nine 8-oz. jars

Time: 10 hours 30 minutes

Ingredients

2 lb. Seville oranges (about 12–16)
3 medium lemons
6 cups sugar

Instructions

Bring a large, nonreactive pot of water to a boil. Working in batches, lower the citrus into the water for 10–15 seconds. Using a slotted spoon, transfer to a cutting board. Once cool, under warm running water, use a kitchen towel to scrub off the wax coating.
Pour out the water and place a fine-mesh strainer over the pot. Halve each fruit on the equator, then squeeze over the strainer, reserving the spent halves. Wrap the seeds in cheesecloth, tie with twine, and place in the pot with the juice.
Thinly slice the spent halves and transfer to the pot. Add 12 cups of cool water and set aside at room temperature for 6–12 hours.
Place a saucer in the freezer. Bring the pot to a boil, then turn the heat to low and simmer until the peels are soft and nearly translucent, about 2 hours.
Add the sugar and continue cooking, stirring occasionally, until the sugar is dissolved, 5–10 minutes. Turn the heat to medium-high and boil, stirring frequently, until the boiling slows and the mixture darkens and sets, 45 minutes–2 hours. To test for a good set, onto the chilled saucer, ladle a little of the hot liquid. After 2 minutes, push the edge with a fingertip; if it wrinkles, the marmalade is ready. If not, return the saucer to the freezer and test again every 10 minutes. Remove from the heat and stir well.
Using a funnel or ladle, fill nine sterilized, dried 8-ounce jars with the marmalade, stopping ¼ inch from the rim. Using a clean kitchen towel, wipe the rims. Top with the lids, then tightly screw on the ring bands. Invert the jars for 2 minutes, then flip right side up. Set aside undisturbed for 24 hours; if canned properly, a vacuum seal will form. (The marmalade will keep in a cool, dark place for up to 1 year.)

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Beef Wellington

Jess Shadbolt — Tue, 23 Dec 2025 17:12:30 +0000

Photo: Scott Semler • Food Styling: Camille Becerra

Beef Wellington is arguably the king of party dishes. It’s the ultimate showstopper and a celebratory main that is both fun to make and festive at the table. This seasonal twist from King chef Jess Shadbolt includes winter radicchio (she’s partial to Treviso, but Chioggia is easier to find) and chestnuts mixed into the traditional mushroom duxelles for a little holiday flair. If you’re feeling artistic, score a pattern into the pastry with the back of a knife before baking. If not, sprinkle with some flaky salt for an equally beautiful flourish. We source our tenderloin for this luxe main from Flannery Beef, a father-daughter butcher shop based in the San Francisco Bay Area that specializes in dry-aging.

Featured in “Why Beef Wellington Is a Versatile Party Dish Actually Worth Making” by Cathy Erway.

Makes: 10–12

Time: 2 hours

Ingredients

For the Wellington:

Flaky salt and freshly ground black pepper
One 2¼-lb. piece center-cut beef tenderloin, trimmed
3 Tbsp. olive oil, divided
2 shallots, finely chopped
4 garlic cloves, finely chopped
2 Tbsp. finely chopped fresh thyme leaves
1 sage sprig, leaves removed, finely chopped
1 small head radicchio, finely chopped
7 Tbsp. unsalted butter
12 oz. mixed wild mushrooms, finely chopped
7 oz. chestnuts, finely chopped
¼ cup plus 2 Tbsp. breadcrumbs
1 Tbsp. balsamic vinegar
All-purpose flour, for dusting
17.6 oz. frozen puff pastry, thawed and chilled
2 large egg yolks

For the sauce:

1 Tbsp. olive oil
2 shallots, finely chopped
1 thyme sprig
2½ cups marsala, dry sherry, or dry red wine
2 tsp. Dijon mustard
1½ tsp. all-purpose flour
2½ cups hot beef stock

Instructions

Make the Wellington: Liberally scatter about 1 tablespoon each of salt and black pepper on a plate and roll the beef in the seasoning, making sure all sides and both ends are generously covered. To a large heavy skillet over medium-high heat, add 1 tablespoon of the oil. When it’s hot and shimmering, add the beef and cook on all sides until light golden brown, 2–3 minutes per side. Transfer to a plate and set aside.
To the skillet over medium heat, add the remaining oil and the shallots. Cook until softened, about 1 minute, then add the garlic and cook until fragrant, 30–60 seconds. Add the thyme and sage and cook until fragrant, about 30 seconds. Stir in the radicchio and cook until wilted and softened, about 2 minutes.
Add the butter to the skillet, and when it’s melted, add the mushrooms and season generously with salt and black pepper. Cook, stirring occasionally, until the mushrooms release their juices and turn golden brown, the liquid evaporates, and the mixture reduces to a paste, 7–8 minutes. Remove from the heat and stir in the chestnuts, breadcrumbs, and balsamic vinegar.
Dust a work surface with a little flour. Roll the puff pastry to a 12- by 16-inch rectangle and refrigerate. Brush off the work surface and cover with plastic wrap; you may need more than 1 layer. Lay the pastry on top of the plastic with a longer edge facing you. Spread the mushroom mixture evenly across the pastry, leaving a 2-inch edge. In a small bowl, whisk together the egg yolks, a pinch of salt, and 1 tablespoon of water. Brush the rim of the pastry with some of the egg wash and set the remaining egg wash aside. Wash and dry the skillet and return it to the stove.
Place the beef on top of the mushroom mixture in the bottom third of the pastry (again, with a longer edge facing you) and gently and snugly roll the plastic wrap with the pastry over the beef to form a tight, plump log, keeping the sealed seam on the bottom. Transfer to a baking sheet and refrigerate for 30 minutes.
Position a rack in the center of the oven and preheat to 425°F. Brush the pastry with the remaining egg wash and sprinkle with salt. Bake until the pastry is deep golden brown, 30–40 minutes.
Meanwhile, make the sauce: To the skillet over medium-high heat, add the oil, shallots, and thyme and cook until the shallots soften, about 1½ minutes. Add the marsala and cook until reduced by about half, 8–10 minutes. Whisk in the mustard and flour. Add the stock, bring to a simmer, and cook until the sauce reduces to a thin glaze and lightly coats the back of a spoon, 15–20 minutes. Strain and set aside.
Remove the Wellington from the oven and set aside to rest for 10 minutes before carving. Serve with the sauce on the side.

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Traditional Mincemeat Pie

Jane Grigson — Mon, 18 Mar 2019 22:44:28 +0000

Photo: Jenny Huang • Food Styling: Laura Rege • Prop Styling: Vanessa Vazquez

This recipe for old-fashioned mincemeat pie—a version of which was featured in the classic 1861 volume Mrs. Beeton’s Book of Household Management—was updated in 1999 in Jane Grigson’s English Food. To leave ample time for the fruit to soften and the flavors to meld, the mincemeat filling should be prepared at least two days but preferably up to two weeks prior to making the pie.

Featured in “A Prodigal Pie” by Beth Kracklauer in the November 2008 issue.

Makes: One 9-inch pie

Time: 2 hours

Ingredients

For the filling:

2 cups finely chopped beef suet
¾ cup dried currants
¾ cup finely chopped rump steak (about 3 oz.)
½ cup raisins
½ cup packed dark brown sugar
2 Tbsp. brandy
1½ tsp. finely grated lemon zest
1 tsp. fresh lemon juice
1½ tsp. chopped candied citron peel
1½ tsp. chopped candied lemon peel
1½ tsp. chopped candied orange peel
¼ tsp. grated nutmeg
1½ Granny Smith apples, cored and finely chopped

For the crust:

2¼ cups all-purpose flour, plus more for dusting
1 Tbsp. sugar
1 tsp. kosher salt
12 Tbsp. cold unsalted butter, cubed
1 large egg, lightly beaten

Instructions

Make the filling: In a medium bowl, stir together the beef suet, currants, rump steak, raisins, brown sugar, brandy, lemon zest, lemon juice, candied citron peel, candied lemon peel, candied orange peel, nutmeg, and apples. Transfer to a 1-quart jar. Cover and refrigerate for at least 2 days and up to 2 weeks.
Make the crust: In a medium bowl, whisk together the flour, sugar, and salt. Using a pastry blender, two forks, or your fingers, incorporate the butter into the flour mixture until pea-size crumbles form. Add ¼ cup plus 2 tablespoons of ice-cold water and work the dough until it’s smooth with visible flecks of butter. (Alternatively, pulse the ingredients in a food processor.) Divide the dough in half and flatten into disks. Cover the disks in plastic wrap and refrigerate for at least 1 hour.
When ready to bake, remove one of the dough disks from the fridge and set aside on a lightly floured work surface until pliable but still chilled, about 5 minutes. Using a lightly floured rolling pin, roll the dough disk, rotating often and flouring the surface as needed to prevent sticking, into a 13-inch round about ⅛ inch thick. Carefully transfer the dough to a 9-inch pie plate, pressing gently against the sides and bottom to fit. Roll the remaining dough disk to the same size. Transfer the filling to the pie shell, brush the edges with water, and cover the pie with the second dough round, trimming it to leave a 1-inch overhang. Fold the top edge over the bottom crust to seal, crimping as desired. Cut a few steam vents in the top crust, then refrigerate the pie for 1 hour.
Meanwhile, position a rack in the center of the oven and preheat to 350°F. Brush the pie with the egg wash, then bake until golden, about 1 hour. Transfer to a wire rack and set aside to cool completely.

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The Best Blueberry Scones

Joy Wilson — Fri, 03 Oct 2025 18:54:25 +0000

Photo: Murray Hall • Food Styling: Thu Buser

Joy the Baker’s blueberry scone recipe is as simple as it is versatile. Juicy berries add bright pops of flavor to a tender, buttery crumb, but you can also swap in chopped strawberries, raspberries, or even sharp cheddar and herbs. Quick to mix and bake, these scones are perfect for brunch, afternoon tea, or any time you want a homemade treat with minimal effort. For a step-by-step lowdown with additional tips and tricks, check out Joy’s ultimate how-to. —Ryan McCarthy, Assistant Editor

Suggested pairing: A zippy, funky, pink pet-nat like Wildman Wine’s Astro Bunny from Australia, or a less funky, still-charming lightly bubbly pink from Renardat-Fache in France’s Bugey Cerdon. Find more recommendations from the Jancis Robinson wine experts here.

Makes: 8–10 scones

Time: 55 minutes

Ingredients

2¼ cups all-purpose flour, plus more for dusting
2 Tbsp. sugar
2½ tsp. baking powder
¾ tsp. kosher salt
½ tsp. baking soda
8 Tbsp. cold salted butter, cubed
1 cup buttermilk
½ cup blueberries

Instructions

Position a rack in the center of the oven and preheat to 400°F. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Using a pastry blender or your fingers, work in the butter until the mixture resembles a coarse meal with some pea-size butter bits. Form a small well in the center and pour in the buttermilk. Using a wooden spoon, stir gently until the dough just comes together, then gently stir in the blueberries.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Fold the dough in half, then pat it out again. Repeat this process two more times. Shape the dough into a 1-inch-thick circle or rectangle. Using a sharp knife or biscuit cutter, cut the dough into wedges or rounds. Transfer to a parchment-lined baking sheet, leaving at least 2 inches between pieces.
Bake, rotating halfway through, until the scones are golden brown and puffed, 15–18 minutes. Set aside on the baking sheet to cool slightly, then transfer the scones to a wire rack. Serve warm or at room temperature.

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British Kedgeree

Ben Mervis — Mon, 09 Jan 2023 17:54:46 +0000

Photo: Sam A Harris • Food Styling: Rosie Mackean (Courtesy Phaidon)

One of the earliest and best loved Anglo-Indian dishes, this breakfast staple has its origins in the late 17th century, when Britons returning from India attempted to recreate a spiced rice-and-lentil dish called khichri. Eliza Acton was purportedly the first to add fish to the recipe in 1845, and although she doesn’t mention haddock specifically, it was around this time that Scottish finnan haddies had become hugely popular in southern England. The eggs in a kedgeree are typically hard-boiled and quartered, but on occasion they were poached instead—with the runny yolk stirred through the rice. While kedgeree is most often associated with breakfast, it’s not uncommon to see it on lunch or the occasional dinner menu as well.

Adapted from The British Cookbook, by Ben Mervis (Phaidon, 2022).

Makes: 6

Time: 45 minutes

Ingredients

2 cups whole milk
1 lb. 2 oz. smoked haddock fillets, preferably undyed (see footnote)
1 bay leaf
1 small bunch parsley (1½ oz.), leaves finely chopped (1 cup), stems reserved
6 Tbsp. unsalted butter
2 Tbsp. mild or medium curry powder
1 tsp. ground turmeric
1 large yellow onion, finely chopped
2 cups basmati rice, rinsed in a strainer until the water runs clear
⅔ cup peas, fresh or frozen
6 large hard-boiled eggs, quartered lengthwise
6 lemon wedges, for garnish (optional)

Instructions

To a medium pot set over medium heat, add the milk, haddock, bay leaf, and parsley stems and bring to a rapid simmer (being careful the milk doesn’t boil over). Cook until the fish is opaque and flakes easily, 2–4 minutes, then use a slotted spoon to transfer to a plate. When cool enough to handle, use your hands or two forks to flake the fish into large chunks. Strain the milk into a 4-cup measuring cup (discarding the solids) and fill with water to reach 3½ cups, then set aside. Return the pot to the stove.
To the empty pot, add the butter, curry powder, turmeric, and onion and turn the heat to medium. Cook, stirring frequently, until the onion is soft and translucent, about 11 minutes. Stir in the rice, then add the milk mixture and turn the heat to medium-high. When the liquid begins to boil, turn the heat to medium-low, cover, and cook until the rice is just cooked and has absorbed nearly all of the liquid, 15–20 minutes. (If the rice is still too firm, add 2 tablespoons of water and cook for 5 minutes more.)
Fold in the peas, reserved haddock, and three quarters of the parsley leaves. Cover and cook until the peas are just cooked, about 3 minutes more. Serve topped with the hard-boiled eggs and remaining parsley leaves. Accompany with lemon wedges if desired.

Note: Smoked haddock, also called finnan haddie, is available via Amazon. You can substitute an equal weight of rehydrated salt cod fillets (the result will not be smoky) or smoked whitefish (the result will be smokier than the original).

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Stilton, Pear, and Walnut Salad

Ben Mervis — Fri, 23 Dec 2022 13:28:46 +0000

Photography by Sam A. Harris; Food Styling by Rosie MacKean

Stilton cheese, paired with ripe pears, crunchy walnuts, and delicate bitter greens, is a beloved English combination, and for good reason. Dressed with a gentle mustard vinaigrette, the ingredients create a pleasing medley of flavors and textures. The dressing recipe makes more than you need for one salad, but it keeps well for up to a month in the fridge and works nicely with any simple leafy greens. If you can find it, seek out Colton-Bassett Stilton, which is widely available from fine cheese shops, or online from Murray’s Cheese. If unavailable, another crumbly blue cheese (such as Roquefort or Danish blue) is a suitable substitute.

This recipe is adapted from The British Cookbook, by Ben Mervis (Phaidon, 2022).

Makes: 4

Time: 20 minutes

Ingredients

For the mustard dressing:

1 Tbsp. plus 1 tsp. white wine vinegar or cider vinegar
1–2 tsp. Dijon mustard
Kosher salt
3 Tbsp. vegetable oil

For the salad:

¾ cup (3½ oz.) walnuts
1–2 ripe pears
3½ oz. mixed salad leaves
5 oz. Stilton cheese
Mustard dressing (from above)

Instructions

Make the mustard dressing: To a small food processor, add the vinegar, mustard, and a big pinch of salt and blend to combine. With the motor running, slowly drizzle in the oil until the dressing is creamy, smooth, and thick. (If necessary, add a few drops of very cold water to help the ingredients emulsify.) Set aside.
Preheat the oven to 325°F.
Line a large baking sheet with parchment paper and spread the walnuts out onto it. Bake, stirring occasionally, until the nuts are very lightly toasted, 8–10 minutes. Set aside to cool to room temperature.
Meanwhile, very thinly slice the pears, then add them to a large salad bowl. Add the greens, and crumble in the Stilton. Lightly crush the cooled toasted walnuts by hand, then add them to the bowl. Drizzle in 2–3 tablespoons of the dressing and toss the salad gently, adding more dressing as needed to lightly coat the ingredients. Serve immediately, with more dressing on the side for drizzling.

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Gluten-Free Ham and Cheddar Scones

Lea Schleimer — Mon, 19 Dec 2022 21:50:40 +0000

Photography by Belle Morizio

At Sonoma County’s Farmhouse Restaurant, this gluten-free scone recipe is the base for a range of impossibly buttery, wheat-free breakfast pastries. We love this sweet-savory version, which is generously studded with smoky ham, cheddar cheese, and fresh chives. Rich and moist enough to serve on their own, we also love them with a smear of grainy mustard. Pastry chef Lea Schleimer recommends using Thomas Keller’s gluten-free all-purpose baking blend, Cup4Cup, which is available nationally in Whole Foods or online. If you like an extra-cheesy scone, brush each triangle with cream and top with a big pinch of shredded cheddar immediately before baking.

Featured in: “The Best Christmas Breakfast and Brunch Recipes.”

Makes: Makes 14 scones

Time: 2 hours 30 minutes

Ingredients

3 cups (15 oz.) all-purpose gluten-free flour, plus more for dusting
1 cup sugar
1 Tbsp. baking powder
1 Tbsp. finely grated lemon zest
1 tsp. kosher salt
12 Tbsp. (6 oz.) cold butter, cut in small cubes
1 cup (5 oz.) ham, cut in ½-in. cubes
1 cup (3½ oz.) coarsely grated cheddar cheese
½ cup finely chopped fresh chives
¾ cups half & half

Instructions

Line a small, rimmed baking sheet with plastic wrap and set aside. In a large bowl, stir together the gluten-free flour, sugar, baking powder, lemon zest, and salt. Add the butter and, using your hands, squeeze the cubes to incorporate into the dry ingredients until the butter has broken down and the mixture has the consistency of coarse meal. Toss in the ham, cheese, and chives, then, working in two stages, add the half & half, tossing the mixture gently with your hands just until all the dry ingredients are moistened and a loose dough begins to form. Transfer the dough to the lined baking sheet and press down into an even, 1-inch-thick rectangle. Freeze until solid, at least 2 hours or up to 24 hours. (If freezing the dough longer than 2 hours, wrap tightly with plastic wrap.)
When you are ready to bake the scones, preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper.
Lightly flour a clean work surface. Retrieve and unwrap the frozen dough and turn it out onto the work surface. Using a large chef’s knife, cut into fourteen 1-inch-thick triangles. Arrange the triangles on the prepared baking sheet and bake, turning once halfway through cooking, until lightly browned along the bottom, about 16 minutes (the scones will still be soft in the center while hot). Set aside at room temperature to cool slightly. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days.

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Baked Lemon Pudding

J.R. Ryall — Thu, 15 Dec 2022 21:13:12 +0000

Photography by Cliodhna Prendergast

Myrtle Allen was making this old-fashioned pudding cake long before she opened her restaurant at Ballymaloe in County Cork, Ireland. The recipe first came into her family in the 1930s. It is a lovely dish, and I like to serve it as a lunchtime dessert throughout the year. As the pudding bakes, it separates into two layers: The top is a light lemon sponge and the bottom is a creamy lemon sauce. I serve every spoonful of this baked lemon pudding recipe with a generous amount of softly whipped cream.

This recipe is adapted from Ballymaloe Desserts by J.R. Ryall (Phaidon 2022).

Makes: 4

Ingredients

1 Tbsp. unsalted butter
1 cup plus 2 Tbsp. superfine sugar, or granulated sugar
3 large eggs, separated
3 Tbsp. all-purpose flour
2 Tbsp. finely grated lemon zest
¼ cup plus 2 Tbsp. fresh lemon juice
1 cup whole milk
Confectioners sugar and whipped cream, for serving

Instructions

Position a rack in the center of the oven and preheat to 350°F.
Using a handheld or stand mixer fitted with the whisk attachment, beat the egg whites to stiff peaks. Gently scrape into a bowl and set aside.
In the empty bowl, beat the butter and sugar at medium speed until it’s the texture of damp sand, about 2 minutes. Add the egg yolks and mix, scraping down the sides of the bowl once or twice, until combined, about 1 minute more. Add the flour and mix until just incorporated, then beat in the lemon zest and juice, followed by the milk. Scrape down the sides and bottom of the bowl, then, using a silicone spatula, fold in the reserved egg whites until no streaks remain.
Scrape the batter into an ungreased 8-inch soufflé dish or a 9-inch pie plate and bake until golden and just set, about 40 minutes (or 45 minutes if using a 9-inch pie plate). Serve warm, dusted with confectioners sugar and topped with whipped cream.

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English Sticky Toffee Pudding

Rose Levy Beranbaum — Mon, 18 Mar 2019 22:49:01 +0000

Photography by Eilon Paz

In this version of the classic English dessert, adapted from Rose Levy Beranbaum’s Rose’s Heavenly Cakes, dates are soaked in stout beer and then puréed, resulting in a super-moist crumb. This recipe first appeared in our December 2014 issue in the story England’s Sticky Toffee Pudding Trail. To pull out all the stops, serve it in a pool of vanilla-thyme crème anglaise.

Makes: 8–10

Time: 1 hour 35 minutes

Ingredients

For the pudding:

1 cup stout beer, preferably Guinness Extra Stout
1 tsp. baking soda
10 large pitted Medjool dates
2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. freshly grated nutmeg
½ tsp. kosher salt
1 cup plus 2 Tbsp. sugar
6 Tbsp. unsalted butter, softened, plus more for greasing
1½ tsp. vanilla extract
3 large eggs

For the toffee sauce:

1 cup packed light brown sugar, or dark brown sugar
16 Tbsp. unsalted butter
1 vanilla bean, split lengthwise, seeds scraped and pod reserved
½ cup heavy cream
1 Tbsp. fresh lemon juice
¼ tsp. kosher salt

Instructions

Make the pudding: Position a rack in the center of the oven and heat to 350°F. Butter a 9-by-13-inch baking dish and set aside. In a small pot, bring the beer to a boil, then stir in the baking soda and dates and set aside. When warm to the touch, transfer to a food processor and purée.
Meanwhile, in a medium bowl, whisk together the flour, cinnamon, baking powder, nutmeg, and salt. Using a stand mixer fitted with the whisk attachment, beat the sugar, butter, and vanilla until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Using a silicone spatula, scrape down the sides of the bowl. On low speed, slowly add the dry ingredients alternating with the reserved date mixture. You should have a smooth batter.
Scrape into the prepared baking dish and bake until a toothpick inserted into the center comes out with no crumbs attached, about 30 minutes. Set aside to cool for at least 1 hour before serving.
Make the toffee sauce: In a pot set over medium heat, bring the sugar, butter, and vanilla seeds and pod to a simmer. Cook until the sugar is dissolved, about 5 minutes, then remove from the heat. Stir in the cream, lemon juice, and salt, then strain and set aside to cool until warm to the touch.
To serve, cut the pudding into squares and drizzle with the sauce.

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