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Victoria Sandwich, Devonshire Scones & Scotch Egg

Celebrate Britsburgh with these traditional recipes!

Serves 6

1 quart oil for frying
6 eggs
1 1/4 lb pork sausage 2 cups dried bread crumbs, seasoned
1 cup all-purpose flour
2 eggs, beaten

1. Preheat oven to 350 degrees F. Heat oil in deep-fryer to 375 degrees F

2. Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.

3. Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.

4. Deep fry until golden brown, Then bake in the preheated oven for 10 minutes.

5. Cut in half or quarters, and serve a bed of lettuce using olives, lemons or tomatoes as garnish with mustard or relish of choice.

Yield approx. 20 scones

1 lb self-rising flour
1 t salt
1 stick butter chilled and cut into small pieces
1/4 C superfine sugar
Approx. 1 C milk

1 beaten egg for glaze
Clotted cream
Strawberry jam

1. Preheat the oven to 450F. 2 Sift flour and salt into a large bowl Gradually incorporate the butter until the mixture resembles fine breadcrumbs.

2. Mix in the sugar, and then incorporate enough milk to make a soft dough.

3. Turn out onto a lightly floured table or board, knead lightly then roll out the dough to a thickness of 1-i inch. Cut into 20 rounds using a 2 1/2" fluted cookie cutter (you can use a smaller cookie cutter, which will give you more scones).

4. Place scones on a greased cookie sheet; glaze the tops with the beaten egg, using in a pastry brush. Bake for 8-10 mins) The tops should be golden brown when cooked.

5. Remove from the oven and place on a cooling rack until cold. Serve with clotted cream and preserve or jam of your choice.

2 7-8 inch cake pans

1 ½ sticks butter, softened
¾ Cup sugar
3 large eggs
1 ½ Cups self-raising flour

4 T strawberry jelly
2-3 T superfine sugar

1. Preheat the oven to 350 F. Grease and flour the two pans and set to one side.

2. Put the softened butter and sugar in the bowl of the kitchen aid, fitted with the flat beater. Se the speed to medium and beat until the mixture is pale and creamy.

3. Then beat in the eggs one at a time.

4. Remove the bowl from the mixer and fold in the flour a little at a time using a rubber spatula.

5. Divide the cake batter between the two prepared cake pans and level off.

6. Place in the middle of the preheated oven and allow to cook for approximately 20 or until the cake is pale golden and a knife inserted in the middle of the cake comes out clean.

Run a knife around the edge of each pan before turning them out onto a cooling rack. Allow to cool completely before filling with the strawberry jelly. Dust with a little of the superfine sugar and serve

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