For old gashioned cheesecakes. Pasyry base with ja Jam and a custardy! Filling tia
245sam,
Apr 2, 9:58pm
From my 1976 Edmond's Cookery Book but they don't have a "custardy" filling - it's a 'cakey' filling.
CHEESE CAKES: 125g flaky pastry raspberry jam 125g each ofbutterandsugar 2 eggs 150g flour 1 tsp baking powder
Cream the butter and sugar.Beat the eggs and add them alternately with the sifted flour and baking powder. Roll out the pastry and line about 21 patty tins.Put 1 tsp raspberry jam in the bottom of each, then a large spoonful of cake mixture on top.Place a small piece of pastry on top. Bake at200°Cforabout 20 minutes.:-))
ansypansy1,
Apr 12, 5:00am
try using half and half flour and ground rice. DElish. My grandmother used to make them, and they always had a yummy but gritty texture. I don't have her recipe, but tried ground rice successfully
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.