Angels and Devils on Horseback date back to Victorian England and have gained in popularity in the U.S., especially in the Northeast.
A bakewell tart is made in a pie crust and topped with a layer of jam and an almond flavored sponge cake.
Bean Jar is a local dish of the Channel Island of Guernsey. This recipe was traditionally made in pottery jars or bean jars that were cooked overnight in the local bakers oven. I have tweaked the recipe a little to make it easier for your book club party.
This berry-filled bread pudding recipe is a winner. Raspberries are the required, but the remaining berries can be varied according to what is in season. This recipe is from Oprah’s Book Club – A Date with Dickens.
The name of this potato/cabbage recipe comes from the bubble and squeak sound made while it’s cooking.
The traditional cottage pie does not have a crust, but I used a pie crust to make this recipe an appetizer.
In Great Britain, scones are served with clotted cream and strawberry jam during “cream tea”.
Creamy Haddock Soup is rich and hearty with chunks of potatoes and corn. The much easier to find cod is a good substitution for haddock.
A sliced baguette is topped with flavored cream cheese, a cucumber slice and a sprig of dill. Cucumber sandwiches were commonly served during afternoon tea time.
This British cake is traditionally made with yellow and pink sponge cake arranged in a checkerboard pattern and covered with marzipan.
This creamy tea custard recipe is ideal for a tea party on a hot day.
When I told my family I was baking a pork pie for my Great Expectations book post, their collective reply was “yuck!” But this pork pie, from Oprah.com: A Date with Dickens is so good! The weather was chilly so I served this pork pie straight from the oven and it was wonderful!
Gache Melee is an apple dessert served in Guernsey. You can serve it warm as is or decide to go a la mode.
The sweetness of the candied lemon peel helps balance the tartness of this lemon cake. Perfect for an afternoon tea party.
This lemon curd tart is the perfect treat to serve at a tea party or a refreshing dessert for a summer day.
This English treat, named after the wine that often accompanied it, is an English sponge cake flavored with lemon.
Traditionally, the pasty originated in Cornwall and was eaten by tin miners for lunch. They were a meal in themselves. For our book club party, I made them into appetizers.
Making potato peel pie using “scant butter, less flour, and no sugar” wasn’t going to satisfy our modern taste buds so I modified this dish a bit.
In The Scottish Kitchen by Christopher Trotter, I found a recipe for Stovies, which is described as a classic Scottish dish which makes use of leftovers (meat, fat, vegetables) to create an entirely new dish.
Oatcakes were traditionally eaten with every Scottish meal since oats were one of the few grains that grew well in Scotland. They can be served alongside a main dish or can be made slightly sweeter for breakfast.
This Scottish bread is made with almonds and flavored with candied lemon and orange peel.