Becks Posh and Jam faced are hosting an English ‚afters‘ event for the English National Day.

I am a (German) subscriber of UK’s Nr. 1 Food Magazine the Good Food Magazine. On page 15 the St. George’s Day is actually mentioned, but there are no special dishes published for this day. I can’t remember that I ever heard of St. George’s Day at school, so I am glad that this knowledge gap is closed.

I am not very familar with English desserts or puddings, but in this magazine sometimes cakes are suggested as a dessert.

So I prepared

Lakeland Lemon Cake sandwiched with Lemon Curd

Delicious ! And: I like the English food.

===== Title Index (2 recipes) =====

Lemon Curd
Lakeland Lemon Cake

-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Lemon Curd
Categories: Spread
Yield: 1 Recipe

2 Lemons, grated peel and juice
1 Egg
40 grams Butter
50 grams Sugar

============================== SOURCE ==============================
*
English Cooking von Patricia Clough
ISBN 3-423-36218-9 — Ulrike Westphal@ Küchenlatein

Beat the eggs lightly and mix in lemon rind and juice, butter, and
sugar. Place in the top of a double boiler (a bowl over hot water
also works well) and heat gently, stirring occasionally until the
sugar has dissolved and the curd thickens. Pour into small
sterilized jars and cover with sterilized lids. Stores well in
refrigerator for up to 3 months.

=====

-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Lakeland Lemon Cake
Categories: Cake, Cake batter
Yield: 1 Cake tin Ø 18 cm

227 grams Self-raising flour, 8 oz*
170 grams Butter , 6 oz
170 grams Caster sugar, 6 oz
2 large Eggs, beaten Pinch of salt
Pinch of ground cinnamon
1 Level teaspoon ground ginger
1 large Lemon; Grated rind and juice
1 tablesp. Milk

============================== SOURCE ==============================
*
English Teatime Recipes:
Traditional Cakes from Around the Shires
ISBN 1-898435-67-7 *

— Edited *RK* 03/23/2006 by
— Ulrike Westphal@ Küchenlatein

Set oven to 160 °c/325°F or Mark 3. Grease and line the base and sides of a 18 cm/7 inch round cake tin. In a bowl, cream the butter
and sugar until pale and fluffy. Add the beaten eggs, salt, cinnamon
and ginger. sieve in the flour and mix well. Add the lemon rind and
juice and then add the milk. Mix well and place in the prepared tin.
Level the top and bake for about 1 hour until firm and pale brown.
Leave in the tin for 15 minutes and then transfer to a wire rack.
Keep for 48 hours before cutting. Serve either plain or cut in half
and sandwiched with home-made lemon curd.

* 221 g wheat flour Type 405 plus 6 g baking powder

=====

*=Affiliate-Link to Amazon

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