Part 11 (1/2)

Raspberry Meringue Pie

A twist on Mrs. Patmore's ill-fated Raspberry Meringues, this is a light and fluffy dessert with a nearly shortbread-like crust, sure to engage even the pickiest of eaters... just be sure to leave off the salt topping!

YIELDS 46 SERVINGS For Crust 1 cup all-purpose flour 12 cup sugar 1 teaspoon baking powder 12 teaspoon kosher salt 3 tablespoons cold b.u.t.ter 1 egg, beaten 1 teaspoon vanilla extract 2 tablespoons whole milk For Topping 2 egg whites, room temperature 12 cup sugar 212 cups unsweetened raspberries Confectioners' sugar (if desired) In a medium-sized bowl, combine flour, sugar, baking powder, and salt. Cut in b.u.t.ter, kneading until it resembles bread crumbs.

In a small bowl, whisk together egg, vanilla extract, and whole milk. Stir into flour mixture (mixture will be sticky). Press dough into the bottom and sides of a 9-inch pie tin and set aside.

Preheat oven to 350F.

For topping: In another medium-sized bowl, beat egg whites until soft peaks form. Depending on the temperature of the egg whites, this may take a while. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Gently fold in raspberries, then spoon mixture over the crust. Place in preheated oven and bake for 3035 minutes or until lightly browned. Cool before serving and dust with confectioners' sugar if desired.

Times Gone By Although Downton Abbey portrays the servants as all sleeping ”downstairs,” in real stately houses - such as Highclere Castle, where Downton Abbey is filmed - the maids would sleep in the high floors above everyone else. In the event of a fire, it was the maids who faced the most peril, as there weren't any fire escapes.

Suss.e.x Pond Pudding

While perhaps too fattening for modern diets, this was once a traditional and popular dish during the 1700s and 1800s. This supremely succulent dessert was known as ”pond pudding” for the pool of caramelized sauce that leaks out when it is cut. Mrs. Patmore would be a pro at baking this dish, as it would be a recipe pa.s.sed down to her from her own parents and grandparents. No resident of Downton Abbey would turn down the opportunity to dig into (ever-so-eloquently) this syrupy sweet!

YIELDS 46 SERVINGS 2 cups all-purpose flour 2 teaspoons baking powder 12 cup shredded beef suet 34 cup whole milk 14 cup water 112 cups unsalted b.u.t.ter, diced 2 cups dark brown sugar 3 small lemons Confectioners' sugar (for garnish) In a large bowl, whisk together flour and baking powder until thoroughly incorporated and there are no lumps. Mix in suet, milk, and water, stirring until the dough holds together without crumbling. Using 13 of the dough, shape into a small ball. Then shape the rest of the dough (23 of dough) into another, larger ball. Wrap both b.a.l.l.s in plastic wrap. Refrigerate for at least 1 hour, preferably 2 hours.

Grease a large ovenproof bowl with vegetable oil. On a clean, lightly floured surface, roll out the larger ball until it is no more than 12 inches in diameter and no less than 10 inches. Roll dough into greased bowl, pressing against sides so dough fits snugly and forms a bowl. Place 34 cup of the b.u.t.ter and 1 cup of the dark brown sugar in the dough-bowl.

p.r.i.c.k lemons all over with a fork. Be sure to p.r.i.c.k lemons deep enough so juices can escape. Place p.r.i.c.ked lemons on top of the b.u.t.ter and sugar, topping lemons with the rest of the b.u.t.ter and sugar.

On a floured surface, roll out smaller ball into a 6- or 7-inch diameter circle. Place smaller circle on top of filling. Dampen the edges of two dough forms with water, then pinch the crust together to seal. Cover pastry with aluminum foil, being careful to leave room for pudding to expand. Hold in place with a kitchen string.

Place ovenproof bowl in an even larger pot. Add just enough water to come halfway up the side of the bowl, then cover and simmer bowl over medium-low heat for 3312 hours. Carefully lift bowl from pot and allow to cool for 1015 minutes, only then removing foil. Invert pudding onto a medium-sized platter lightly dusted with confectioners' sugar. To serve, spoon pudding into nice bowls - don't worry, lemons will be soft enough to pierce, much less eat.

Times Gone By To make this dish into a Kentish Well Pudding, simply add a 12 cup raisins or currants with the meat!

Dark Chocolate Bread Pudding with Salted Caramel Sauce

This exceptionally sugary chocolate dessert might not look fancy, but it's one of the most delicious Edwardian treats available. From the Earl of Grantham all the way down to Daisy, everyone at Downton Abbey would enjoy this dish. As it's not as beautiful as many of the desserts in Mrs. Patmore's canon, it is likely that this would be reserved for just the family when they have no guests.

YIELDS 810 SERVINGS For Sauce 12 cup white sugar 12 cup brown sugar 14 cup water 1 cup heavy cream 312 tablespoons unsalted b.u.t.ter 1 teaspoon kosher salt For Bread Pudding 1 pound French baguette bread, cubed 234 cups whole milk 12 cup heavy cream 12 cup coffee liqueur such as amaretto 1 cup white sugar 12 cup packed light brown sugar 14 cup high-quality cocoa powder 1 teaspoon kosher salt 1 tablespoon vanilla extract 2 teaspoons almond extract 2 teaspoons cinnamon 6 eggs, lightly beaten 8 ounces high-quality semisweet chocolate, grated 2 ounces high-quality milk chocolate, grated For sauce: In a heavy-bottom saucepan over medium-low heat, combine white sugar, brown sugar, and water until sugar dissolves, stirring frequently. Then increase heat but stop stirring. Brush sides of pan to wash down any crystals. Boil until syrup reaches a dark amber color, about 5 minutes.

Remove sugar from heat, then whisk in heavy cream. Allow mixture to bubble. Stir in b.u.t.ter and salt. Transfer caramel to dish to cool.

For pudding: Preheat oven to 325F.

Lightly grease a 913-inch baking dish, then place bread cubes in dish.

In a large bowl, mix together milk, cream, and coffee liqueur.

In another bowl, thoroughly whisk together white sugar, brown sugar, cocoa powder, and salt. Add wet mixture to dry mixture, mixing well.

In a small bowl, whisk together vanilla extract, almond extract, and cinnamon into the lightly beaten eggs. Combine the egg mixture into the milk and coffee liqueur mixture and mix well.

Add grated semisweet and milk chocolates into mixture, then pour over bread in the pan. Let mixture stand, stirring occasionally, for 30 minutes or until bread absorbs most of the milk mixture.

Place baking pan in preheated oven and bake for 1 hour or until a knife inserted in middle of pudding comes out clean. Serve warm with caramel sauce.

Times Gone By Bread pudding was originally invented as a way to use up excess stale bread found in English pantries; after all, in the past it was inconceivable for most people to simply throw away food. If you want to make this bread pudding a little fancier, swap out those day-old baguettes for some upscale Italian Panettone bread instead.

Nothing Makes You Hungrier Than Grief Apple Tart

After the funeral of the Earl of Grantham's original heir, Mrs. Patmore remarks to Daisy, ”Nothing makes you hungrier than grief.” While Daisy might doubt it, this sweet apple tart would lift anyone's spirits, even sour Lady Mary's.

YIELDS 810 SERVINGS For Pastry 1 cup all-purpose flour 1 teaspoon kosher salt 12 cup sugar 12 cup cold unsalted b.u.t.ter, cut into pieces For Filling 1 (8-ounce) package cream cheese, room temperature 12 cup sugar 1 large egg, room temperature 1 tablespoon apple brandy 1 teaspoon bourbon vanilla extract 12 teaspoon almond extract For Topping 14 cup granulated white sugar 14 cup brown sugar 1 teaspoon pumpkin pie spice 1 teaspoon ground cinnamon 4 large, tart apples, peeled and cut into 14-inch slices 23 cup sliced almonds 14 cup apricot jelly Vanilla ice cream for garnish Preheat oven to 400F. Make sure rack is in the middle of the oven. Grease a 9-inch springform pan.

For crust: In a large bowl, thoroughly blend together flour, salt, and sugar. Knead in b.u.t.ter until it resembles coa.r.s.e bread crumbs. Pat the dough onto the bottom of the springform pan and up an inch on the sides. Cover with plastic wrap and chill in refrigerator for at least 30 minutes.

Beat cream cheese until it reaches a smooth consistency, then add sugar and mix thoroughly. Mix in the egg, apple brandy, vanilla extract, and almond extract. Fill chilled crust with filling, then return to refrigerator.

For topping: In a large bowl, blend together white and brown sugars, pumpkin pie spice, and cinnamon. Toss the sliced apples into the mixture and coat slices. Spoon the apple mixture over the cream-cheese filling, then sprinkle with almonds. Place the springform pan on a medium-sized baking sheet to catch drips.

Place apple pastry in preheated oven and bake for 3035 minutes or until the crust is brown, the filling is close to being set, and the apples are tender when pierced with a knife. Remove from oven and cool on a wire rack. A short time before serving tart, warm apricot jelly, adding water if necessary for jelly to reach a liquid consistency. Brush apricot jelly onto the tart for a glistening s.h.i.+ne, and serve with vanilla ice cream if desired.

Etiquette Lessons Just as there was a strict ritual for dining etiquette, there was also a set of rules that all Edwardians had to follow to properly express their grief in the event of a death. After someone in the family had died, it was expected that the family should send a death notice to all friends and relatives on nice paper bordered in black. Other than perhaps visiting some close relatives, the family would not be seen in public so as to properly respect their grief. In fact, the family would not organize the funeral themselves; a trusted male friend would organize it instead.