Victorian Era-Authentic Dessert Recipes

Rediscover Victorian Charm

Queen Victoria reigned from 1837-1901. Loved and admired by the British people she ruled over what was then the most properous industrialized nation in the world. Known for her dignity and respectability, her name has been given to this period, also known for its decorum and gentleness. Books on manners were popular, the most famous being Mrs Beeton’s “Book of Household Management”. Mrs Beeton (1836-1865) wrote her book as a series of articles then published it as a book in 1861. Good etiquette also included the food served to guests!

Land Of Milk And Honey

Milk and honey were prominent in Victorian cooking. Mrs Beeton thought of milk as “one of the most complete of all articles of food”. In drinks, desserts, cakes and pastries, it was used for its creamy taste and medicinal purposes!
Sugar only became very available in the 18th century. Honey had been the most common sweetener until then, and was still very popular during Victorian times.

Simple And Delicious

Mrs Beeton believed in wholesome yet elegant cooking. These dessert recipes are impressive in their simplicity and taste! Free from artificial ingredients, they are suitable for those sensitive to additives.

Custard

Ingredients
1/2 cup sugar
4 beaten egg yolks
2/3 cup whipping cream (double/heavy/thickened)
2 1/2 cups milk

Method
Gently warm the milk over a low heat until very warm but not boiling. Whisk in the egg yolks then continue stirring over the low heat until the mixture thickens. Remove from the heat and stir in the sugar until dissolved. Strain if necessary. Allow to cool completely then stir in the cream.

Ice Custard

Prepare the custard as above. Pour into a pan and place in the freezer until the custard starts to freeze around the edges. Whisk the mixture for one minute then return it to the freezer until frozen. Serve. Decorate with crystalized fruit.

Syllabub

Ingredients
1 1/4 cups whipping cream
1/2 cup sugar
2/3 cup sweet sherry
3 tbl brandy
1 tbl lemon juice

Method
Whisk the ingredients until the mixture thickens. Serve in glasses or glass bowls. (Traditionally, the rims of the serving glasses were dipped in beaten egg white and then into white or brown sugar, for decoration). Decorate with whipped cream and almond slivers. Wafer thin biscuits were also served on the side as an accompliment.

Blancmange

Ingredients
2 cups milk
2 egg yolks, beaten
2/3 cup whipping cream
1/2 cup sugar
1/2 tsp vanilla essence
2 tbl gelatine dissolved in 2/3 cup cold water

Method
Slowly bring the milk and vanilla essence to the boil then beat in a mixing bowl with the egg yolks. Return to the heat and simmer gently until thickened. Mix in the gelatine mix. Allow to cool slightly then stir into the whipped cream. Pour into a mould and refrigerate until set. Unmould to serve, and decorate with a flower bloom.

Angel Food Fudge

Ingredients
2 1/4 cups sugar
2/3 cup honey
2/3 cup cold water
2 egg whites
pinch cream of tartar
2 tsp orange juice
1 cup chopped or slivered almonds

Method
Dissolve the honey, sugar and water in a saucepan over a low heat.. Add the cream of tartar and boil until the mixture reaches 240 degrees farenheit. Gradually stir into the firmly beaten egg whites. Sir in the orange juice and almond. Set in pans and cool until set. Cut into squares to serve.