Savoy Biscuits

From a recipe given to Anne Lister by Mrs. Henry S. Belcombe in 1826 (SH:7/ML/196).

1 lb of grated white sugar ten eggs beat them well together for half an hour [drop] in a few drops of Essence of Lemon then lightly mix in 1 lb of fair flour, do not beat then after the flour is in drop them on buttered tin and sift sugar [pan] then bake immediately- the cakes kept dry will be good for months.

Plum Pudding

From Maria Rundel's "Domestic Cookery".

• 3/4lb raisins

• 1lb suet

• 1lb of flour

• six eggs

• a little good milk

• some lemon peel

• a little salt

Mix ingredients together and boil in a melon shape for six hours . 

Almond Cake

From Oat Cottage Recipes. One 8-inch round cake, cuts into 8 slices.
A great every day cake, moist and dense with lots of almond flavour.

• 225g butter (1 cup) softened

• 225g caster sugar (1 cup plus 3 TBS)

• 3 large free range eggs

• 1 tsp vanilla extract

• 1 tsp almond extract

• 140g self raising flour (1 cup)

• 175g ground almonds (2 cups)

• 50g whole blanched almonds, coarsely chopped (scant 1/3 cup)

• 25g dark chocolate (1 ounce)

 Preheat the oven to 150°C/300°F gas mark 2.  Butter an 8 inch round deep cake tin and line with baking paper.

Cream together the butter and sugar until light and fluffy.  Beat together the eggs and extracts.  Gradually beat this into the butter/sugar mixture.  Sift the flour into the bowl.  Stir into the batter along with the ground almonds.  Mix until smooth.  Spoon into the prepared cake tin, smoothing the top.  Scatter the chopped almonds on top.

Bake in the preheated oven for 45 minutes until golden, well risen and a toothpick inserted in the centre comes out clean.  Cool in the tin for 10 minutes before lifting out onto a wire rack to finish cooling completely.

Break up the chocolate and melt in a glass bowl over gently simmering water, until smooth and free of lumps.  Drizzle over top of the cooled cake and allow to set before cutting into slices to serve.

Red Currant & Cherry Pie

From Edible Woman.
2 hours prep time, 45 mins cook time. Serves 8.

Pie crust

• 1⅓ cup all-purpose flour

• ⅓ cup cold unsalted butter, cubed

• ⅓ cup cold vegetable shortening, cubed

• Pinch of salt

• ⅓ cup ice water

• 1 egg, lightly beaten

Filling

• 3 cups (400g) pitted sour cherries, fresh or frozen

• 1½ cups (225g) red currants, stems removed

• 1 cup granulated sugar

• 2 tablespoons + 2½ teaspoons cornstarch

• Pinch of salt

• Almond crumb topping:

• ½ cup rolled oats

• ⅓ cup all-purpose flour

• ⅓ cup brown sugar, firmly packed

• ⅓ cup slivered almonds

• ¼ cup unsalted butter, room temperature

• ¼ teaspoon almond extract

Make the pie crust: Mix the flour, butter, shortening, and salt on low speed in a stand mixer (you can also mix by hand using a pastry cutter), until the butter and shortening are raisin-sized. Add the ice water and mix just until the dough comes together, being careful not to over mix. Form the dough into a ball, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.

Once the dough has chilled, roll the dough out on a lightly floured surface until it's about ¼ inch thick, or about 2 inches larger than a 9-inch pie plate on all sides. Carefully transfer the dough to your pie plate, gently pressing it into the plate but not stretching the dough. Crimp or trim the edges of the crust however you like. Place the crust in the freezer and preheat the oven to 375°F/190°C.

When the pie has chilled for about 20 minutes, remove from the freezer and brush the edges with the beaten egg. Lay a large piece of parchment in your pie crust and fill with pie weights (rice, lentils, or dried beans also work). Bake for 30 minutes, until lightly golden. Carefully remove the parchment and pie weights, poke the bottom of the crust several times with a fork, and bake a further 5 minutes.

Make the filling: In a medium saucepan, whisk the sugar, cornstarch, and salt together. Add the cherries and currants and stir gently to combine, then let it sit at room temperature for at least 10 minutes (if using fresh cherries) or an hour (if using frozen cherries) - you want the sugar to dissolve and liquefy.

Place the saucepan over medium heat. Bring to a boil, stirring frequently, and simmer for 1-2 minutes until thick, glossy, and jam-like. Remove from heat and let the filling cool completely.

Make the crumb topping: In a medium bowl, combine the oats, flour, brown sugar, and almonds. Add the butter and almond extract and use your fingers to blend it into the dry ingredients until you have a lumpy, wet-sand mixture.

Assemble the pie: Fill your pre-baked pie crust with the currant and cherry filling and layer the crumb mixture on top. Bake at 375°F/190°C for 45 minutes, until the crumb is golden brown. Allow the pie to cool before serving (this pie is delicious warm, but won't hold its shape as nicely).

Gooseberry Tart

From Lost Recipes Found. Great way to feature whatever berries you grew! Even a small amount can be showcased on these lovely tarts. This recipe makes 2 tarts. 

Gooseberry Topping

• 2 cups gooseberries, stems and ends removed

• Tart Crusts

• 2 ½ cups all-purpose flour

• ½ cup pure cane sugar

• ¼ tsp salt

• 2 sticks (1 cup) extra-chilled salted butter, cut into cubes

• 2 egg yolks (save the whites for the filling)

• 4 Tbsp cream, or whole milk (as needed)

Filling

• 1 package cream cheese

• 4 eggs (plus egg whites reserved from the crust)

• 2/3 cup pure cane sugar

• 2 tsp vanilla extract

• pinch salt

Make crusts: Sift flour, sugar and salt into a large shallow bowl. Cut in chilled butter until pea sized crumbles form. Using your fingertips, lightly breakup the bits until the mixture resembles wet sand. Stir in egg yolks and add cream until mixture gathers up. Spread two overlapping sheets of plastic wrap on to counter; scoop dough onto plastic. Gather into a ball. Cut in half. Flatten each piece of dough into a disk and flatten. Wrap each in plastic and chill in the refrigerator at least an hour and up to 24 hours.

Make filling: Using an immersion blender, stand blender or food processor, combine all filling ingredients.

Assemble: Place oven rack in the center of the oven. Preheat oven to 350. Roll out each tart crust; press crusts into two tart pans, trimming and saving any excess crust. Divide filling between the two crusts. Dot the berries over each. Place tarts on rack in oven. Bake for 45 minutes. Remove to a cooling rack. Serve room temperature, or, chilled.