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)
Buy your copy of our 'Victorian Way' cookery book: http://bit.ly/2RPyrvQ Visit Audley End House and Gardens for yourself: https://bit.ly/31K6exp Join Mrs Crocombe as she makes sad cakes, a quick and easy way to use up your pastry remnants and ensure a zero-waste kitchen. English Heritage is a charity that cares for hundreds of historic sites in every corner of England. Find out how you can support our work here: http://bit.ly/38Cv9lA INGREDIENTS • 250g pastry, which could be shortcrust, puff, suet or a mixture of the three • 3-4 handfuls of currants • Sugar to taste METHOD Roll out your pastry and sprinkle the surface with currants and sugar. Fold the pastry over and roll again, until it is around 4-5mm thick. Cut into rounds with a cutter, and pile the offcuts together to reroll and recut until there is no pastry left. Bake on a greased baking sheet or silicon mat for 10-15 minutes at 200ºC (400ºF) until they are pale brown and cooked through. Eat hot slathered in butter, or cold with butter and cheese or preserves. SUBSCRIBE TO OUR CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 FOLLOW US ON TIKTOK: https://bit.ly/3LPAF96 LIKE US ON FACEBOOK: https://bit.ly/3MevLDN FOLLOW US ON TWITTER: https://bit.ly/3pvFv3y FOLLOW US ON INSTAGRAM: https://bit.ly/3Balkei