Thursday, 3 September 2015

Celebrating our rich tradition of British Baking


Richmond Maids of Honour

Our British baking tradition is rich in history and I've been reminded of this English baked tartlet which is said to date back to the time of Henry VIII. Apparently, he found Anne Boleyn and her Maids of Honour eating these little delicacies. It is rumoured that Henry liked them so much that he took the recipe and insisted that it was locked in a box at Richmond Palace in London. There's a lovely shop in Kew called The Original Maids of Honour which serves these little cakes today and is well worth a visit. Whatever the story, Richmond Maids of Honour are still a delight today. Grandma had a version of the recipe in her recipe collection which is really easy to make. 

Richmond Maids of Honour
8oz/225g Puff Pastry or Shortcrust Pastry
8oz/225g curd cheese
2 eggs
1oz /25g caster sugar
1 lemon g rated zest and juice
1 oz ground almonds
1 tbsp currants
A little apricot jam

Preheat the oven to 400F, Mark 6, 200C. Roll out the pastry thinly and with a 3 ½ inch cutter cut out little circles and place in a tartlet tins. Chill for 15 minutes. Combine the curd cheese, caster sugar, lemon rind, ground almonds and currants in a bowl. Beat the egg and egg yolk together and add this to the mixture. Mix thoroughly until everything is well blended. Smooth a small amount of the jam into each pastry case and then fill each about 2/3rds full of the cheese mixture. Bake in the centre of the oven for about 25 minutes. The mixture should puff up and turn golden brown. Remove from the oven and place on a wire rack to cool. When cool, you can decorate with a light dusting of icing sugar. This recipe makes approximately 24 tartlets.


Meryl’s tip : You can get curd cheese in many of the large supermarkets as well as some local cheese shops. 

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