Marguerite Patten shares her recipes

PUBLISHED: 10:37 03 August 1950 | UPDATED: 16:45 27 July 2017

One of television’s first celebrity chefs and legendary food author Marguerite Patten shares her recipes with Sussex Life readers for the perfect cream tea...



Scones

Cooking time: 10 minutes  

Makes: 12 to 18



225g/8oz self-raising flour, but see method

pinch salt

50g/2oz butter

50g/ 2oz caster sugar

150ml/¼ pint milk



Method



Sift the flour and salt. If using plain flour, sift with 2½ teaspoons baking powder or with ½ teaspoon of bicarbonate of soda and 1 teaspoon cream of tartar. Make sure the spoons are absolutely level; do not exceed these amounts.



Rub the butter into the flour, add the sugar and milk to make a soft rolling consistency. Roll out until approximately 2cm/¾ inch in thickness and cut into rounds. For an afternoon tea make about 18 very small ones. Put on to an ungreased baking tray. Preheat the oven to 220°C/425°F, Gas Mark 7. Bake the scones for 10 minutes or until they feel firm when gently pressed at the sides.



Lift on to a cooling tray.





Summer Fruit Jam

This is an ideal jam when only small amounts of the various fruits are available. Adjust the amount of water to the ripeness of the blackcurrants.



Cooking time: 25 minutes  

Makes: 1.5kg/3lb jam



225g/8oz blackcurrants

1 to 3 tablespoons water

225g/8oz redcurrants

225g/ 8oz small strawberries

225g/8oz raspberries

900g/2lb sugar



Put the blackcurrants and water into the preserving pan, cook very slowly, pressing the fruit to extract the juice, and simmer until the skins are almost soft. Add the redcurrants and cook for a few minutes then put in the strawberries and finally the raspberries and sugar. Stir over a low heat until dissolved then boil rapidly until setting point is reached. Cool slightly in the pan, stir to distribute the fruit then spoon into hot jars and seal down.





Recipes taken from Marguerite Patten’s Best British Dishes, published by

Grub Street



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