Lime Coconut Lassi

Made with yogurt, coconut milk and fresh lime juice sweetened with a little honey, this coconut lime lassi is the perfect drink on a hot summer day. 

My mom has a go-to place in Houston when she is out running errands. It’s called Rajah’s and her standard order is two samosas and a sweet lassi. Somehow the cool yogurt drink goes perfectly with the spicy fried samosas filled with curried potatoes and peas. And the two together make the perfect snack.

This week my Sunday Supper group is cooking and creating with coconut so I made a delightful chickpea potato curry for the Sunday Supper website. So Tasty! For this space, what could be more perfect than a complementary lassi? The sharp lime juice and yogurt were deliciously mellowed by the creamy coconut and the honey added just the right amount of sweetness. This drink would also make a delicious cocktail with the simple addition of a little rum.

Ingredients - for about 12 oz or 355ml. One tall glass or two shorter glasses, if you feel like sharing.
2 tablespoons fresh lime juice
2 tablespoons honey
1 cup or 240ml coconut milk
1/3 cup or 85g plain Greek (thick) yoghurt
6-8 ice cubes

Method
Add the lime juice and honey to a large clean jar. Swirl around or stir until the honey dissolves in the lime juice.

Add in the coconut milk, yogurt and ice.

Put the lid on the jar and shake until well combined and frothy. Pour into glass or glasses.

Garnish with slices of lime.

Enjoy!

Are you craving coconut? This is your Sunday! Many thanks to our host Conni of Cosmopolitan Cornbread and our event manager Shelby of Grumpy’s Honeybunch for all of their hard work this week.

Great Starts

• Coconut Granola Bowla by Family Foodie
• Gluten Free Coconut French Toast by Gluten Free Crumbley
• Make Ahead Healthy Piña Colada Breakfast Parfait by Easy Cooking with Molly
• Piña Colada Granola (grain free) by My Life Cookbook
• Piña Colada Nut Bread by Where Latin Meets Lagniappe
• Piña Colada Overnight Oats by Take A Bite Out of Boca
• Piña Colada Pancakes by Dizzy Busy and Hungry

Dive in with Sides and Appetizers

• Easy Piña Colada Salad by April Golightly
• Piña Colada Coleslaw by Culinary Adventures with Camilla

Coco-Nutty Main Dishes

• Chickpea Potato Curry by Sunday Supper Movement
• Piña Colada Chicken and Rice by Cindy’s Recipes and Writings
• Piña Colada Chicken Skewers by The Crumby Cupcake
• Pineapple Barbecue Chops with Colada Slaw by A Kitchen Hoor’s Adventures
• Slow Cooker Pineapple Chicken Curry by Caroline’s Cooking

"Col-lots-a" Desserts

• Coconut Pound Cake by Cosmopolitan Cornbread
• Cookies and Coconut Cream Popsicles by Books n’ Cooks
• Creamy Dairy-Free Vegan Coconut Ice Cream by Positively Stacey
• Easy Piña Colada Fudge by Hezzi-D’s Books and Cooks
• Easy Piña Colada Poke Cake by Crazed Mom
• Homemade Samoas by That Skinny Chick Can Bake
• Island Breeze Piña Colada Panna Cotta by The Weekend Gourmet
• Kheer by What Smells So Good?
• Mini Roasted Blueberry and Coconut Cream Trifles by Cupcakes & Kale Chips
• Piña Colada Bars by Dessert Geek
• Piña Colada Cream Pie by Cookin’ Mimi
• Piña Colada Cupcakes by The Redhead Baker
• Piña Colada Energy Balls by Wholistic Woman
• Piña Colada Flan by Asian In America
• Piña Colada Ice Cream by Palatable Pastime
• Piña Colada Rice Pudding by Hardly A Goddess
• Piña Colada Trifle by A Day in the Life on the Farm
• Piña Colada Upside Down Cake by Bottom Left of the Mitten
• Pineapple Coconut Pudding by Magnolia Days
• Samoa Smacky Delicious Mix by Cooking With Carlee
• Toasted Coconut Sour Cherry Sundae by Pies and Plots
• Tropical Fruit Cups by The Freshman Cook

Sweet to Sip Beverages

• Boozy Coconut & Caramel Milkshakes by Momma’s Meals
• Coconut Banana Rum Smoothie by Desserts Required
• Coquito by Monica’s Table
• Lime Coconut Lassi by Food Lust People Love
• Piña Colada Freeze by Grumpy’s Honeybunch
• Piña Colada Smoothie by A Mind Full Mom
• Spiced Piña Colada by Family Around the Table

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Pumped Up Potato Salad

Pumped up potato salad combines new potatoes with charred red peppers, tomatoes, olives, feta and basil for a wonderful summer salad.

 

I love new potatoes. In fact, if I can make a confession, we ate them for dinner last night and they are on the menu again tonight. You see, it’s the season. One can find little potatoes at other times of the year but what separates a new potato from a simply small potato is the thin skin that can be eaten. In some varieties, like the Jersey Royal, it’s so thin that it can be rubbed off with bare hands. In any case, with new potatoes, no peeling is necessary.

Here's another confession. I wanted to name these Pimp My Potato Salad but my younger daughter wouldn't let me.

Pumped Up Potato Salad

This week my Sunday Supper group is sharing easy recipes for the Fourth of July. While my grandmother’s more labor-intensive mayo-based potato salad is far and away my favorite, this pumped up potato salad is a close second. It’s easy to make and travels well – no big worries about refrigeration - which makes it the perfect for bringing to an Independence Day picnic or barbecue.

Ingredients
1 1/2 - 2 teaspoons salt
1 lb or 450g new potatoes
3 tablespoons white balsamic vinegar
6 tablespoons extra virgin olive oil
1 small onion
1 garlic clove
14 oz or 400g grape tomatoes, assorted colors
1 red pepper
1/2 cup or 70g pitted, sliced black olives
3 1/2 oz or 100g feta cheese
Black pepper
handful basil leaves

Method
Put the potatoes to cook in a pot of boiling water with about 1 1/2 teaspoon salt added in, until fork tender.

Meanwhile thinly slice your onion and crush/mince your garlic. Add them to a large bowl with the white balsamic vinegar. Sprinkle on some salt and give the content a good stir. Set aside to marinate.

Skewer your red pepper with a fork and hold it over the flame of your gas stove, turning slowing until the pepper is charred on all side.

If you don’t have gas, you can also roast the pepper in a very hot oven. Pop charred pepper in a sturdy plastic bag when it’s done and twist the top closed.

When the potatoes are cooked, drain them well and set aside to cool for about five minutes.

Mix the olive oil in with the other dressing ingredients.

Remove the red pepper from the bag and use your clean hands to rub off the charred skin. Cut off and discard the interior membranes and seeds. Slice the red pepper into strips.

When the potatoes are still warm but not hot, add them to the bowl and toss to make sure that they are covered with the onion garlic dressing. If there are a few that are bigger than bite-sized, you can cut these in half.

Add the pepper strips, tomatoes and olives to the salad bowl. Toss well.

Crumble in the feta and sprinkle on some more salt, to taste and a few good grinds of fresh black pepper.

Tear the basil leaves with your hands and toss them with the rest of the salad.

Enjoy!

Many thanks to Cindy from Cindy's Recipes and Writings who is hosting this week and Shelby from Grumpy's Honeybunch, our event manager. Your hard work is greatly appreciated, ladies!

Are you looking for some easy recipes to bring to a Fourth of July celebration? Sunday Supper has got you covered! Check out all great recipes below – so many that are red, white and blue as well!

All-American Appetizers

• Chicken Yakitori in Skewers by Asian In America
• Honey Berry Blue Cheese Ball by Magnolia Days

America the Beautiful Beverages

• Apple Pie Milkshake by Love and Confections
• Summer Berry Pitcher Mojitos by The Crumby Cupcake

Raise the Flag Breakfasts

• Breakfast Cake Stars with Strawberry Syrup by Sew You Think You Can Cook
• Red, White, and Blue Berrylicious Smoothie Bowl by The Hungry Goddess

For the Red, White and Blue Salads and Main Dishes

• Bang Bang Pork Chops by Wholistic Woman
• Blueberry and Watermelon Arugula Salad by A Mind Full Mom
• Blueberry Barbecue Sauce for Red, White and Blue Chicken Skewers by Caroline’s Cooking
• Firecracker Hot Dogs by Sunday Supper Movement
• Founder’s Mac and Cheese by Cooking Chat
• Pumped Up Potato Salad by Food Lust People Love
• Red Hot Chicken and Blue Cheese Bites by A Kitchen Hoor’s Adventures
• Red White & Blue Caprese Salad by Go Epicurista
• Red White and Blue Fruit Salad by A Day in the Life on the Farm
• Red, White, and Blue Salad by Simple and Savory
• Watermelon Salad with Feta & Blueberries by Monica’s Table
• Yankee Doodle Noodle Salad by Cindy’s Recipes and Writings

Oh Say Can You See Desserts

• All-American Patriotic Dessert Tarts by Family Around The Table
• Berry Cheesecake Flag Dessert by That Skinny Chick Can Bake
• Cherry Vanilla Poke Cake by Cookin’ Mimi
• Easy (No Bake!) Two Bite Berry Pies by Cooking With Carlee
• Firecracker Muddy Buddies by The Bitter Side of Sweet
• Flag Fruit Pizza by Dash of Evans
• Homemade Snow Cones by Palatable Pastime
• Patriotic M&M Cookie Bars by Alida’s Kitchen
• Patriotic Smoothie Pops by Crazed Mom
• Red, White, and Blue Berry Pound Cake Bites by Cupcakes & Kale Chips
• Red, White and Blue Fruit Kabob Flag by La Bella Vita Cucina
• Red, White, and Blue Fruit Tart by Life Tastes Good
• Red, White and Blue Granita by Dessert Geek
• Red, White, and Blue M&M Cookies by Grumpy’s Honeybunch
• Red White and Blue Parfaits by Desserts Required
• Red, White and Blue Popsicles by Our Good Life
• Red, White, and Blue Rice Krispie Treats by Hezzi-D’s Books and Cooks
• Red, White and Blue Shooting Stars by The Freshman Cook
• Red White and Blue Strawberries with Chantilly Cream by Pine Needles In My Salad
• Rice Krispies Treat Birthday Cake by Pies and Plots
• Rosemary Cookies with Tomato Jam by The Finer Cookie 

Pin this Pumped up Potato Salad! 

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Sweet Corn Muffins #MuffinMonday

Just a little cornmeal adds a lovely flavor to these tender sweet muffins, without making them as heavy as cornbread could be. It’s all a manner of ratios, more flour to less cornmeal. 

It’s Muffin Monday time again! Somehow the last Monday of the month always seems to sneak up on me but I am delighted to say that my Muffin Monday bakers are clearly more organized than I am and are turning out in force this month. We’ve got seven wonderfully creative muffins for you and my rather normal sweet corn muffins. That said, sometimes normal can be terrific.

My younger daughter is home for a visit so I let her choose the muffin I’d make this month. After all, she’d probably be the one eating most of them. She told me of a sweet corn muffin they used to serve when she was still in school. It was sweet, but not too sweet, with a subtle corn flavor. It did not have any actual corn in it. In fact, when I asked that question, she looked horrified. You might remember my discussing her assertion that everybody likes plain things. Anyway, if there wasn’t actual corn, I had to presume that it was made with cornmeal. Last but not least, it was light in texture, not heavy like cornbread.

So, here you go. I think this muffin fulfills all of her requirements: A tender, light, fluffy, sweet corn muffin. Perfect for breakfast or snack time. As a bonus, the muffin top edges are almost crunchy from the cornmeal. She's still sleeping as I post this so I'll have to report back later on her verdict.

Update: She says the muffins are very good but the ones at school had more corn flavor. Next time I'm going to up the ratio of cornmeal to flour a little.

Make sure you scroll down to see the link list of the other more creative muffins!

Ingredients
1 1/2 cups or 190ml flour
1/2 cup or 100g sugar
1/2 cup or 85g yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 1/4 or 300ml cups milk
1/2 cup or 120ml canola or other light oil
2 large eggs

Method
Preheat your oven to 350°F or 180°C. Grease or paper-line your 12-cup muffin pan.

Whisk together your flour, sugar, cornmeal, baking powder and salt in a large mixing bowl.

In a smaller mixing bowl, whisk together your milk, oil and eggs, until fully combined.

Fold your wet ingredients into your dry ingredients, until just combined.

Divide the batter between the prepared muffin cups. They are going to be pretty full but you can manage to fit it all in.

Bake in your preheated oven for 20-25 minutes or until muffins are golden brown around the edges and a toothpick stuck in the middle of one comes out clean. Cool in the pan for a few minutes then remove the muffins to a wire rack.

Enjoy!

Check out all the great muffins we have for you this month!

• Banana Bread and Chocolate Muffins from Making Miracles
• Chocolate Chip Blood Orange Muffins from Sew You Think You Can Cook
• Grilled Cherry Muffins from Farm Fresh Feasts
• Jamaican Me Hungry Muffins from A Day in the Life on the Farm
• Margarita Sour Cream Muffins from Karen's Kitchen Stories
• Pancake Muffins from Passion Kneaded
• Sweet Corn Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page

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Waffled Falafel Sandwiches

Waffled falafel sandwiches are made by cooking your homemade falafel mix in a lightly oiled waffle iron which gets the falafels crispy outside and fluffy inside without frying. Stuff them in flatbread, drizzled with tahini sauce.

 

We were living in Sydney almost 30 years ago when my husband came home from work one day with the news that he had been offered a transfer to Abu Dhabi. What did I think? 

We had been in Australia for a number of months on a temporary project, and I had resigned from my dream job to follow along. The friendly yet unaccommodating folks at Australian immigration had stamped my passport Employment Prohibited and, because of strict quarantine laws, we had left our furry son in the care of friends. 

My first question was, can I work there? The second was, can we import the dog? When the answers were yes and yes, we looked the United Arab Emirates up on the map and made our decision.

Abu Dhabi in the 1980s was a special place, a city that felt like a small town. The only fast food joints were Kentucky Fried Chicken – where the only choice was original recipe – and the small, family run shawarma and falafel places. After a busy day at the office, we’d stop by and order shawarma sandwiches to go. 

The falafel guy sat on the sidewalk just outside the small café, his enormous pot of boiling hot oil heated by a gas burner, much like the ones we use in the US to heat water for boiling crawfish and crabs. As we waited for our wrapped sandwiches, he’d hand us each a freshly fried falafel in a bit of paper, compliments of the house. They reminded me of southern hush puppies. Crispy on the outside, fluffy on the inside. In a word, just perfect.

When we left the Middle East for Southeast Asia a couple of years later, I pined for the falafel guy. Eventually I got over him, but I’ve never forgotten how a real, freshly cooked falafel should taste.

Sure, you can buy falafel mixes at the grocery store, but homemade falafels are super easy and so much more tasty. You control the salt and spices and all the ingredients are wholesome and good for you. The only downside of falafels, healthy-wise, it that they are fried. I know, I know, some people say you can bake them, but I’ll be honest, if I’ve managed to get them crunchy on the outside, the inside is often dried out.

Waffle iron to the rescue!

Homemade falafels are as quick to put together as the mixes but just require a little advance planning since the chickpeas need to be soaked first overnight. Some cookbook writers will tell you that you can use canned chickpeas – I’m looking at you, Nigel Slater. And don’t even get me started on Jamie Oliver who serves his canned bean falafels in wholewheat tortillas. – but don’t listen to them. 

Waffled Falafel Sandwiches 

Using raw soaked chickpeas is not only more authentic but the traditional recipe is the best because the resulting falafels taste right and have the right texture. Trust me.

Ingredients
For the falafels:
1 1/2 cups or 285g dried chickpeas, soaked overnight in cool water
1 small onion, (about 100g roughly chopped)
1/4 cup, packed, or 13g chopped fresh parsley
1/4 cup, packed, or 13g chopped cilantro
3 cloves garlic
1 3/4 teaspoons salt
2 teaspoons cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 egg

1 tablespoon vegetable oil for your waffle iron – oils with a high flash point are best. I use peanut oil.

For the tahini sauce:
1/2 cup tahini sesame seed paste
1/3 cup lukewarm water, or more for consistency
1 clove raw garlic
2 tablespoons fresh lemon juice (or more to taste)
Good pinch salt (or more to taste)

To assemble the sandwiches:
Arabic or Lebanese flatbread or pita
Tahini sauce
Sliced tomatoes
Sliced onions
Sliced cucumbers

Method
Cover your dried chickpeas with ample cool water and leave them to soak overnight or even as much as 24 hours. Drain your chickpeas.

Put the soaked, raw chickpeas in a food processor and pulse a few times until the chickpeas look like big crumbles. It should still be very loose and dry. Add in the onions and herbs and seasoning and pulse until quite fine. Use a spatula to scrape down the sides a couple of times.

Add in the egg and pulse until you have a fairly smooth paste where little bitty bits of chickpea are still visible. Scrape down the sides of the processor as you do.

Transfer the paste into a clean bowl and cover well with cling film. Refrigerate for half an hour.

Preheat your Belgian waffle iron. That’s the kind with the deep squares that makes thick waffles.

Use a spoon to scoop our about on one tenth of your paste. It should fit comfortably in the palm of your hand. Form it into a patty of even thickness.

Lightly oil the waffle iron with using a pasty brush and place the patty in it.  Make more patties and add them to the waffle iron as well.

Some Belgian waffle irons have four squares. Some, like mine, have only two. Close the lid and let gravity determine how it falls. Do not push down on the lid.

Cook until the light on your waffle iron says "ready" then leave them in for about another minute or so to ensure that the outsides are lovely and crispy.

Keep the waffled falafels warm in a slow oven until all are cooked and you are ready to serve.

To make the tahini sauce

Crush the garlic clove with a garlic press or with the side of a knife. Add it to a small bowl with the lemon juice and good pinch of salt. Whisk in the tahini paste then add the water, whisking well until you achieve the consistency you want.

Slice up your tomato, cucumber and onion.

To assemble the sandwiches, put a few slices of tomato and cucumber on the flatbread. Top with the falafel, drizzle on the tahini sauce and sprinkle with the sliced onions.

Enjoy!

I love creative waffles, don't you?

Here are a few I've loved and make sure to scroll down to see a great list of others from my Sunday Supper group.

Cheesy Ham Waffles made with smoky ham and lots of cheese in a buttermilk waffle batter. 

Cauliflower Cheese Waffles with steamed cauliflower, loads of cheese and a little English mustard.

Loaded Baked Potato Waffles with potatoes, cheddar, green onion, sour cream and, of course, bacon!


Guess what? June 29th is National Waffle Iron Day! Who knew, right? My Sunday Supper group is celebrating by bringing you a plethora of wondeful waffle recipes, both sweet and savory. Many thanks to Sue of Palatable Pastime, our host for this tasty event, as well as Renee of Renee’s Kitchen Adventures, our campaign manager.

Sweet and Sinful Waffles

• Banana Split Waffle Cake by The Bitter Side of Sweet
• Blueberry Buttermilk Waffles by Alida's Kitchen
• Boston Cream Pie Waffles by Crazed Mom
• Chocolate Cherry Beet Waffles by Sew You Think You Can Cook
• Chocolate Chip Waffle Ice Cream Sandwiches by Turnips 2 Tangerines
• Chocolate Pizelles – The Italian Waffle by GirlAbroad
• Churro Waffles by The Redhead Baker
• Coconut Waffles by Omnivore’s Cookbook
• Dark Chocolate Waffles with Cherry Syrup by The Chef Next Door
• Easy Peasy Blueberry Sauce for Waffles by Pine Needles In My Salad
• Fluffernutter Waffles by Cindy’s Recipes and Writings
• Irish Cream Waffles with Whiskey Strawberries by Tramplingrose
• Japanese Green Tea Matcha Cream Topped Vegan Waffles by NinjaBaker
• Maple Bacon Waffle Ice Cream Cake by Dizzy Busy and Hungry
• Pineapple Upside Down Cake Waffles by Cookin’ Mimi
• Red, White and Blueberry Sourdough Waffles by Cooking With Carlee
• S’Mores Waffles by The Freshman Cook
• Spiced Banana Nut Waffles by Magnolia Days
• Strawberry Shortcake Waffles with Cinnamon Whipped Cream by Hezzi-D’s Books and Cooks
• Strawberry Waffle Cake by That Skinny Chick Can Bake
• Waffle Kebobs with Maple Yogurt Dipping Sauce by A Mind Full Mom
• Yeasted Waffles with Peach Syrup by Pies and Plots

Savory Brinner Winners:

• Asiago Waffle Egg Sandwiches by Grumpy’s Honeybunch
• Bacon Cheeseburger Waffles (Low Carb) by My Life Cookbook
• Bacon Waffles by Cosmopolitan Cornbread
• Biscuit Waffle Breakfast Stacks by The Weekend Gourmet
• Bleu Pig Potato Waffles by Culinary Adventures with Camilla
• Breakfast Poutine Waffles by She Loves Biscotti
• Cheesy Bacon Waffles with Spicy Ketchup by Momma’s Meals
• Cheesy Polenta Waffles by Cupcakes and Kale Chips
• Cheesy Spinach Waffles with Ham by Wholistic Woman
• Chicken & Waffles by Family Around the Table
• Corn Waffles Nachos-Style by Caroline’s Cooking
• Croque Monsieur Waffles by Un Assaggio of Food, Wine & Marriage
• Eggs Benedict Cauliflower Waffles by Life Tastes Good
• Korean Fried Chicken and Ramen Waffles by kimchi MOM
• Loaded Gluten Free Cornbread Waffles by Angels Home Sweet Homestead
• Luau Egg Benedict Waffle by Brunch-n-Bites
• Mexican Cornbread Waffles by Sunday Supper Movement
• Monte Cristo Waffle Sandwich by Palatable Pastime
• Pulled Pork Waffle Tacos by The Crumby Cupcake
• Pumpkin Cornbread Waffles with BBQ Chicken Thighs by Our Good Life
• Scallion Waffles by A Kitchen Hoor’s Adventures
• Sweet and Spicy Pecan Shredded Beef Waffles by Family Foodie 
• Waffled Falafel Sandwiches by Food Lust People Love

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Staffordshire Yeomanry Pudding #FridayPieDay

Staffordshire Yeomanry Pudding is a classic British dessert. It’s essentially a pie with two flakey sweet crusts, top and bottom, baked with an almond custard filling. 

Join me down the rabbit hole, where one book leads to another book, leads to another book.

Five years ago today, I wrote my first post on this blog, created initially to give me a place to join my two loves, cooking and writing. Over the years, as readership grew, it also became a place to connect with the world at large and make friends both in and outside the blogging community. My interest in food, culture and the history of recipes was fueled by my travels and the many countries I’ve called home. Also, I’m a sucker for any memoir that includes food or cooking as a focus.

Last year I came across the memoir, Brian Turner – A Yorkshire Lad, my life with recipes at a used book sale. I had never heard of Turner, apparently a world famous chef with his own restaurant and a successful career on television, but that didn’t stop me from buying the book. His early years were the best part of the story. I love reading about how others grew up and the poor Yorkshire lad who went off to London with just £20 in his pocket did not disappoint.

In the reading of that book, I came across another that seemed worth owning. Farmhouse Kitchen is based on the independent television series of the same name, presented by Dorothy Sleightholme on Yorkshire Television, starting in the early '70s. I found Farmhouse Kitchen online in a used book store and had it mailed to an address in the United States, knowing I wouldn’t get it till I went home in May.

Now I’m back in Dubai again and am finally having a chance to read it. It’s short on descriptions but long on recipes, one after another after another, for classic – read: old-fashioned, down home – British fare. Many use ingredients that were possibly common at the time but harder to come by now, like wood pigeon and lambs’ hearts. On the other hand, a lot of the recipes can be made with store cupboard ingredients. The Staffordshire Yeomanry Pudding is one example.

I always keep ground almonds in my freezer because they are an excellent addition to many baked cakes or cookies. (Why the freezer? The cold keeps nuts from turning rancid in a warm kitchen.) The other ingredients, flour, eggs, butter, sugar, jam, everyone will have. But where did the recipe originate and why the unusual name? Mrs. Sleightholme offers no information whatsoever, nor does the contributor of the recipe, one Miss P. M. Cherry of Penkridge.

As an initially all-volunteer unit in the queen’s own army, Staffordshire Yeomanry has a long and illustrious history of defending the crown’s interests, dating back from 1794. The Wikipedia page is full of information about its roles over the years but not once does it mention the pudding that bears the same name.

Clearly more research was necessary which led me to this post on Book Cottages where I learned that the Staffordshire Yeomanry Pudding recipe was possibly first developed "during the height of the Boer War, when wives would bake for their returning husbands a luxurious welcome home spread, comprising of the best cakes and sweetmeats they could possibly afford."

But still no mention of why the pudding was named such. Curiouser and curiouser. I had to keep digging. I must confess that I’m still none the wiser, but deep into the rabbit hole of recipe research and book buying, I’ve just ordered Good Things in England: A Practical Cookery Book for Everyday Use first published in 1932, with 853 recipes, some dating back to the 14th century. Once it arrives, I’ll be sure to report back if any light is shed on the origins of Staffordshire Yeomanry Pudding. If you happen to know more about it, please leave me a comment.

Meanwhile, if you’ve followed me down the rabbit hole thus far, you deserve some sweet pie! If you've been reading my blog since the beginning five years ago, I owe you much more, but pie and a great big Thank You will have to do.

Ingredients
For the sweet shortcrust pastry:
1 3/4 cup or 220g plain flour
1/2 cup or 113g butter
1 tablespoon sugar
1/2 teaspoon salt
1 egg yolk
1 tablespoon cold water

For the filling:
 1/2 cup or 113g butter
1/2 cup or 100g sugar
1/4 cup or 28g ground almonds
1/2 teaspoon vanilla
1/4 teaspoon salt
2 egg yolks
1 egg white
2 tablespoons jam

Method
Add the flour and the cold butter, cut into pieces, into your food processor. Pulse several times, until the flour and butter are combined and look like big crumbs.

Add in the sugar and salt and pulse again.

 Add in the egg yolk and water.

Pulse again, scraping down the sides of the food processor in between pulses, until the dough just comes together.

Turn it out of the processor and wrap tightly with cling film. Pop the wrapped dough in the refrigerator to chill.

Start your oven preheating to 350°F or 180°C and make the filling.

In the bowl of your processor or with electric beaters, cream the butter and sugar together until they turn pale yellow.

Mix in the extract, salt and ground almonds. Add in the whole egg and one egg yolk and process until the mixture is well combined, scraping down the side of the processor occasionally.

Roll out 2/3 of the dough and fit it into your pie plate. Spoon in the jam and spread it around evenly on the bottom.

Pour the custard filling on top of the jam and smooth it out.

Roll the other piece of the dough out in a circle and top the filling with it. Push down around the edges to seal the two crusts together. Trim the crusts to end about one inch or 2 centimeters above the filling.

Fold the two crusts over together to seal the pie and form an edge and cut three slits in the top crust.

Bake in your preheated oven for about 40 minutes or until the crust is golden and the custard inside is set.

Cool on a wire rack for at least 20-25 minutes before cutting and serving.

Enjoy!


My friend and creator of Friday Pie Day, Heather, over at All Roads Lead to the Kitchen has made another classic dessert with a funny name, but from the United States, shoofly pie! Head on over and pay her a visit.

I am pleased to join her on the last Friday of each month for pie and crust recipes, techniques, tools of the trade, and other inspiration.

For more information and recipes, please check out her #FridayPieDay page!

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