Discover what life was like in Victorian England, and uncover the history behind the real Avis Crocombe - head cook for Lord and Lady Braybrooke at Audley End House in the 1880s.
Curated by: English Heritage (102 videos)
📖 Order your copy of our 'Victorian Way' cookery book here: http://bit.ly/2RPyrvQ 📖 It's Christmastime and Mrs Crocombe is busy preparing Swiss Baskets for the top table. These sweet treats are perfect for any occasion and go wonderfully with a nice cup of tea. Special thanks to Louise and the gardening team for preparing the flowers in this video from the gardens at Audley End House. Plan your visit today: http://bit.ly/2S2vY2D English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: http://bit.ly/38Cv9lA INGREDIENTS 200g Butter - plus extra for the moulds 200g Caster Sugar 200g Plain flour Zest of 2 lemons 4 Eggs 2tbsp Redcurrant Jelly 115g Finely chopped pistachio nuts 115g whipping cream Candied cherries Candied angelica METHOD Preheat the oven to 180° C. Line your moulds with butter and a little flour. Cream together the butter and flour, whilst adding the lemon zest gradually. Add the eggs one at a time, then gently fold in the flour. Divide the mixture between the moulds. Cover the moulds with tin foil, then bake for 50 minutes until golden. Cool the cakes in the moulds, then turn them out. Trim the tops of the cakes so they are flat. Remove the centre of the cakes using a knife or corer. Warm the redcurrant jelly, then brush this onto the sides of the cakes. Roll these in the pistachio nuts until they are coated. Whip the cream to stiff peaks, then pipe this into each of the cakes. Decorate the cakes with cherries and angelica, then serve. SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
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