There were a few other recipes about, but I found them to be highly pretentious and not at all in line with what I think London Cheesecakes should be. This is an old, old favorite of Londoners and people in the home counties in general. They would never have been pretentious.
I have read also that they might have been served in schools and that even Greggs had them at some point, and maybe even still do in some places.
- 5 TBS (70g) softened butter
- 5 1/2 TBS (70g) caster sugar
- 1/2 cup (70g) plain all purpose flour
- 1/3 cup (30g) ground almonds
- 1 tsp baking powder
- 1 large free range egg (medium in the U.K.), lightly beaten
- pinch salt
- 1 tsp almond extract
- 1 sheet of all butter puff pastry (mine was 10 inches square)
- 2 to 3 TBS raspberry jam
- 1 2/3 cup (200g) icing sugar
- 2 1/2 TBS water (or as needed)
- 1/2 cup (50g) shredded or desiccated coconut
If you are a fan of traditional British bakes, cakes, and teatime treats, you might also enjoy the following recipes:
TRADITIONAL ECCLES CAKES - I have been making these delicious pastries from a recipe given to me by a friend back in the mid 1970's. They are totally gorgeous. Buttery puff pastry filled with a sweet, fruity filling. They are named after the English town of Eccles, which is a town in the historic county of Lancashire and in the ceremonial county of Greater Manchester. They are a Lancashire food tradition and are actually traditionally enjoyed along with a wedge of Lancashire Cheese!
MARY BERRY'S VICTORIA SANDWICH CAKE - This lovely sponge cake graces many a teatime or celebration table in the U.K. Composed of equal weights of self rising flour, eggs, butter and sugar, it is a very simple cake to make. I have provided weights and measures for three sizes. This is lovely filled with jam and dusted with sugar to serve. It is so delicious it needs nothing more, although you will often see it filled with a layer of vanilla butter cream along with the jam. Very, very nice.
London Cheesecakes
Ingredients
- 5 TBS (70g) softened butter
- 5 1/2 TBS (70g) caster sugar
- 1/2 cup (70g) plain all purpose flour
- 1/3 cup (30g) ground almonds
- 1 tsp baking powder
- 1 large free range egg (medium in the U.K.), lightly beaten
- pinch salt
- 1 tsp almond extract
- 1 sheet of all butter puff pastry (mine was 10 inches square)
- 2 to 3 TBS raspberry jam
- 1 2/3 cup (200g) icing sugar
- 2 1/2 TBS water (or as needed)
- 1/2 cup (50g) shredded or desiccated coconut
Instructions
- Thaw your pastry out in the refrigerator overnight. Take out about 10 minutes before you want to bake.
- Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking tray with some baking parchment.
- Make the frangipane first. Cream the butter and sugar together until light and fluffy. Beat in the egg, almond extract and salt.
- Whisk in the flour and ground almonds until thoroughly combined. Set aside.
- Unroll your puff pastry. Using a pastry wheel or pizza cutter, cut into 10 squares. This all depends on the size of your sheet of pastry. You may want to cut them into rectangles. Cut according to the size of your pastry.
- I cut the paper the pastry was sitting on apart around the squares with some kitchen scissors for ease in transferring to the baking tray. Transfer to the baking tray leaving some space in between each.
- Using the bottom of a measuring spoon, make a hollow dip in the center of each square. Fill these with 1/2 tsp of raspberry jam. (Do not be tempted to overfill.
- Spoon or pipe the frangipane cake batter over and around the jam to enclose it completely.
- Place into the preheated oven and bake for 20 to 25 minutes until well risen and the pastry is golden brown on the bottom, set on the top and the cake is also golden brown. Remove from the oven and leave to cool completely.
- Once cold, whisk the icing sugar together with just enough water to give you a thick, yet spoonable, frosting.
- Spoon this frosting over the cake to cover completely as best as you can and sprinkle coconut over top.
- Leave to set the icing completely before serving. Store any leftovers in an airtight container.
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- 1 cup + 1/2 TBS (115g) self rising flour (see notes)
- 1/4 tsp kosher salt
- 1/2 cup (115g) butter
- 1/2 tsp mixed spice (see notes)
- 1/2 cup plus 1 1/2 TBS (115g) caster sugar (finely granulated sugar, or fruit sugar)
- 1/4 cup (47g) sultana raisins
- 1/4 cup (47g) raisins
- 1/4 cup (47g) dried currants
- 1 large free range egg, lightly beaten
- 1/3 cup (80ml) whole milk, or as needed
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and allspice. Mix well and store in an airtight container out of the light for up to 6 months.
If you are a fan of enjoying something along with a hot drink and you enjoy traditional British bakes, you might also enjoy the following!
SIMPLE BRITISH MALT LOAF - This delicious loaf is lovely and squidgy, filled with loads of fruit and low in fat. It is a real British favorite of mine. Malt loaf is a sweet quick bread, made with malt extract, lots of raisins and whole grain flours. It has a chewy dense texture and is beautiful served sliced and spread with butter along with a nice hot cup of tea. It is also a great keeper1
VINTAGE LEMON DRIZZLE CAKE - Who doesn't enjoy a nice moist slice of lemon drizzle cake! Not me, that's who! I love any lemon drizzle cake and this vintage recipe is one of the best! Most modern lemon drizzle cakes are baked as loaves and will have a crunchy lemon drizzle on top. Those are mighty tasty for sure. this one is baked in a single round layer and topped with a sticky lemon syrup while still warm. It soaks into the cake adding to its scrumptiousness!
Old Fashioned Tea Cake Slices
Ingredients
- 1 cup + 1/2 TBS (115g) self rising flour (see notes)
- 1/4 tsp kosher salt
- 1/2 cup (115g) butter
- 1/2 tsp mixed spice (see notes)
- 1/2 cup plus 1 1/2 TBS (115g) caster sugar (finely granulated sugar, or fruit sugar)
- 1/4 cup (47g) sultana raisins
- 1/4 cup (47g) raisins
- 1/4 cup (47g) dried currants
- 1 large free range egg, lightly beaten
- 1/3 cup (80ml) whole milk, or as needed
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Butter an 8 by 8-inch baking tin and line with some baking paper. Set aside.
- Sift the flour into a bowl along with the salt. Drop in the butter. Rub the butter into the flour using your fingertips. It will end up a bit like a paste, but don't worry that is as it should be.
- Stir in the sugar and the mixed spice, mixing well together and then stir in the dried fruit.
- Stir in the beaten egg along with the milk, adding only enough milk to give you a soft droppable batter.
- Spoon into the prepared pan and smooth the top over using an offset spatula or the back of a metal spoon.
- Bake in the preheated oven for 15 minutes. Turn the oven off and leave the cake in the oven for a further 5 minutes.
- Remove from the oven and place the tin on a wire rack to cool completely before dusting with more sugar (if desired), lifting out and cutting into slices to serve.
- This is delicious as is but is also really decadent if you butter it. Oh, my, my . . .
Notes
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
- 1 sheet of all butter puff pastry (mine was 10 inches square in size)
- 1 medium russet potato, peeled and very finely diced (100g)
- 1 small onion, peeled and very finely diced
- 2/3 cup (75g) strong cheddar cheese, grated
- 1/2 TBS English Mustard
- pinch of sea salt and a healthy grinding of black pepper
- parsley flakes to taste (optional)
- 1 large free range egg, beaten with a fork, divided
Here in Canada I use the PC All Butter Puff Pastry that comes in the frozen aisle of the grocery store. There are two sheet per package, each one being 10-inches square. You will need one sheet to make two square pasties.
Make sure you peel and dice your potato and onion very finely. Mine were in about a 1/4 inch dice. This was the perfect size for these.
Use a mature/strong cheddar cheese with lots of flavor. I used some of the Tickler Mature cheddar that I had bought the other day.
English mustard is much hotter than North American mustard. If you don't have English Mustard you may want to add some dry mustard powder to make up a bit of heat. Cheddar cheese really loves a bit of heat and spice such as mustard or cayenne.
Don't be scared to add lots of black pepper as well, for the same reason. You know how much you will enjoy. Don't go overboard either, but you will want to taste it.
- Keep your pastry in the fridge until the last minute. If your pastry gets too warm it will be hard to work with. Make your filling before you are ready to fill the bakes. At the same time don't use your pastry too cold, or it will crack when you unroll it.
- Don't overstuff the pasties. Over-stuffing will make them hard to seal.
- Season these generously with black pepper. You don't want to use too much salt as the cheese can be salty.
- Make sure you dice your potato and your onion really small so that they cook thoroughly in the cook-time as per the recipe and do not remain raw.
- English mustard is known for being really hot. If you can't get English Mustard use a good Dijon and perhaps add a bit of mustard powder to add some more heat.
Everyone in my family loves pastry in any way shape or form, especially puff pastry. Here are some other ways that I have used it that you might also enjoy!
SAUSAGE ROLLS - This is a recipe for sausage rolls that I got from my good friend Joy about 16 years ago. They are really delicious. Nice and flaky puff pastry, filled with a delicious sausage meat filling. Very popular as a nibble or finger food at parties and a must during the holidays. Delicious anytime!
BLUEBERRY CHEESECAKE DANISH - Danishes are a quick and easy brunch dish or dessert that always go down a real treat with everyone. Not only can you make them well ahead of time, but they always look so pretty sitting on a plate. These are exceptionally delicious with sugar cinnamon puff pastry twists, topped a lovely rich cheesecake filling which has had blueberry jam swirled into it. Baked and topped with a drizzle glaze and toasted almonds.
Cheese and Onion Bake (Greggs Copycat)
Ingredients
- 1 sheet of all butter puff pastry (mine was 10 inches square in size)
- 1 medium russet potato, peeled and very finely diced (100g)
- 1 small onion, peeled and very finely diced
- 2/3 cup (75g) strong cheddar cheese, grated
- 1/2 TBS English Mustard
- pinch of sea salt and a healthy grinding of black pepper
- parsley flakes to taste (optional)
- 1 large free range egg, beaten with a fork, divided
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a baking tray with some baking parchment. Set aside.
- Put the potato, onion, cheese, English mustard, salt and pepper in a bowl, adding parsley flakes as desired to give a bit of color.
- Add 1/2 of the beaten egg. Mix well together. Beat the remaining half egg with 1/2 tsp of cold water and set aside.
- Cut your puff pastry into 4 equal sized squares. Brush a bit of the egg wash around the edges of two of them.
- Divide the potato/cheese filling between the two squares with the egg washed edges, piling it in the middle and leaving the edges free.
- Place the other two puff pastry squares on top to cover the filling completely and crimp around the edges with a fork to seal the filling completely in.
- Place onto the prepared baking tray and brush the tops with more of the egg wash. Using a sharp knife cut several slits in the top to vent.
- Bake in the preheated oven for 30 to 35 minutes, until well risen and golden brown. Leave to sit for about 10 minutes before eating as the filling will be very hot.
Did you make this recipe?
Just a heads up. I have previously sent out newsletters via a program called Mad Mimi. This is a service which is costing me upwards of $35 a month to use. I am switching my e-mail lists over to Grow which is free for me to use. You might get an email from them asking you to confirm your subscription. Don't worry. Its not spam. Once I have given people a chance to confirm their acceptance I will be shutting down the old program. Thank you for your patience!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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