1. British Food
by Danielle, Alice and Hattie

2. Here are some English
Recipes…..

3. Scones are the easiest English teatime treat. There’s scope to customise these sweet ones with dried fruit or cinnamon.
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Ingredients
225g/8oz self raising flour
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pinch of salt
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55g/2oz butter
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25g/1oz caster sugar
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150ml/5fl oz milk
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1 free-range egg, beaten, to glaze (alternatively use a little milk)
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Preparation method
1.Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
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2.Mix together the flour and salt and rub in the butter.
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3.Stir in the sugar and then the milk to get a soft dough.
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4.Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking
sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
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5.Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden.
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Technique: Glazing with egg wash . 6.Cool on a wire rack and serve with butter and good jam and maybe some clotted cream
Scones Recipe

4. This simplest of sponge cake recipes has a fresh berry and whipped cream filling that takes the classic Victoria sponge to new heights.
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Ingredients
225g/8oz butter or margarine, softened at room temperature
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225g/8oz caster sugar
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4 medium eggs
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2 tsp vanilla extract
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225g/8oz self raising flour
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milk, to loosen
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Preparation method
1.Preheat the oven to 180C/350F/Gas 4.
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2.Grease and line 2 x 18cm/7in cake tins with baking paper.
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3.Cream the butter and the sugar together in a bowl until pale and fluffy.
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4.Beat in the eggs, a little at a time, and stir in the vanilla extract.
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5.Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
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6.Divide the mixture between the cake tins and gently spread out with a spatula.
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7.Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
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8.Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
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9.Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own
Victoria Sponge Cake Recipe

5. You can't beat homemade fish & chips, get perfect results with Jo Pratt's easy fish supper - a classic British favourite
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Ingredients
beef dripping or oil, for deep frying (beef dripping is used in the traditional method and gives a far better flavour, but sunflower or vegetable oil will
work just as well)
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For the fish
4x175g/6oz thick cod or haddock fillets, taken from the head end rather than the tail end of the fish
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225g/8oz self-raising flour, plus extra for dusting
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salt and freshly ground black pepper
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300ml/10fl oz fridge-cold lager
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For the chips
6-8 large floury potatoes,
Preparation method
1.Preheat the oven to 150C/300F/Gas 2 and preheat the dripping or oil to 120C/250F.
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2.For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water, drain and pat dry with a clean tea towel. Put the
potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale. Check they're cooked by piercing with a
small, sharp knife. Lift out of the pan and leave to cool slightly on greaseproof paper.
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3.Increase the heat of the fryer to 180C/350F.
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4.Season the fish and dust lightly with flour; this enables the batter to stick to the fish.
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5.To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it
seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Season with salt and
thickly coat 2 of the fillets with the batter. Carefully place in the hot fat and cook for 8-10 minutes until golden and crispy. Remove from the pan,
drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way.
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6.Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy. Shake off any excess fat and season
with salt before serving with the crispy fish. If liked, you can serve with tinned mushy peas and bread and butter, for the authentic experience!
Fish and Chips Recipe

6. Roast Potato
English Tea
Yorkshire
Puddings
Strawberries and
Cream
Roast Dinner
Fish and Chips
Food Gallery!

7. Gracias!!!!! We hope you
enjoy the recipes…