Recipes featured in
Killer at the Cult
Annabelle smelt the sticky, sugary scent as it wafted over her. She shifted uncomfortably in her seat. To her left, slices of chocolate caramel shortcake lay piled in a mound the shape of a pyramid. Cherry Bakewells, their soft, white icing topped by a single, red glacé dot stared at her. A light brown coffee sponge, its ganache filling oozing at the edges, stood majestically next to them, powdered sugar and walnuts elegantly sprinkled across its surface. Round lemon tarts lay like replica suns on a vintage blue and white plate, accented by orange slices and bright green leaves, whilst a succulent sunken apple cake glinted when the light caught it.
For the base
6 oz (170g) digestive biscuits or graham crackers, crushed
3 oz (85g) butter, melted
1 oz (30g) brown sugar
For the filling
3 tbsp corn flour/starch
⅓ pint (150ml) water
Finely grated rind of 2 lemons
¼ pint (120ml) lemon juice
3 oz (85g) sugar
2 egg yolks
Pre-heat the oven to 140°C/275°F/Gas mark 1.
Place the biscuit/graham cracker crumbs in a bowl and work in the melted butter and brown sugar.
Use this mixture to line the base of an 20cm/8-inch flan ring. Place in the fridge to set firm while making the filling.
To prepare the filling, mix the cornflour and water together in a saucepan. Add the lemon rind and juice and bring slowly to the boil, stirring constantly with a wooden spoon. Simmer gently until the mixture thickens, then remove from the heat and stir in the sugar.
Leave to cool slightly, then beat in the egg yolks. Pour this mixture into the chilled biscuit base.
Bake in a very cool oven for 30 minutes.
2 oz (55g) butter
4 oz (115g) soft white breadcrumbs
2 oz (55g) soft brown sugar
2 oz (55g) flaked almonds
½ tsp ground cinnamon
1 lb (450g) plums, stoned and lightly poached
Heavy whipping or double cream, whipped to serve
Preheat the oven to 180°C/350 °F/Gas mark 4.
Melt the butter in a pan. Stir in the breadcrumbs, sugar, almonds and cinnamon.
Put the plums in a pie dish, then sprinkle the breadcrumb mixture over the top.
Bake in a preheated oven for 30-35 minutes.
Serve cold with the cream.
This is a very versatile recipe with many variations. The plums can be substituted with lightly poached apples or rhubarb and instead of flaked almonds, try using chipped walnuts or Brazil nuts.
6 oz (170g) general purpose/plain flour, sifted
3 oz (85g) white cooking fat or lard
2-3 tbsp water
1 lb (450g) rhubarb, cut into 1-inch lengths
6 oz (170g) sugar
1 oz (30g) corn flour/starch
1 oz (30g) butter
Grated rind of 1 lemon
Juice of 1 lemon made up to ¼ pint (120ml) with water
Preheat the oven to 180°C/350°F/Gas mark 4.
Put the flour into a bowl and rub in the fat until the mixture resembles breadcrumbs. Add the water and mix to a soft dough. Chill for 30 minutes.
Roll out the pastry and line a 25cm/10-inch flan tin. Arrange the rhubarb in circles in the flan tin.
Put the egg, sugar, corn flour/starch, butter, lemon rind, lemon juice, and water in a pan. Bring to the boil slowly, stirring all the time.
Spread the lemon mixture over the rhubarb. Place in the preheated oven for 30 minutes, then increase the heat to 200°C/400°F/Gas mark 5 for a further 15 minutes. Serve warm.
This flan can be made with orange instead of lemon. Follow the recipe but reduce the amount of sugar to 4 oz (115g) and add ½ teaspoon ground ginger, if preferred.
For the filling
6 oz (170g) general purpose/plain flour
½ tsp salt
4 tsp baking powder
2 tsp ground almonds
2 oz (60g) butter, cut into chunks
2 oz (60g) golden raisins/sultanas
¼ pint (120ml) milk
A few drops of almond extract/essence
Milk, to glaze
To make a ‘cream tea'
Clotted cream (usually from Devon or Cornwall) or whipped double cream
These scones are delicious to eat just simply buttered, or you can make a real Cornish cream tea out of them by spreading with butter, then strawberry jam, and topping with clotted or lightly whipped double cream.
Preheat the oven to 200°C/400°F/Gas Mark 6. Sift flour, salt and baking powder together in a bowl, then stir in the ground almonds.
Add the butter, and rub it in until the mixture resembles fine breadcrumbs then add the golden raisins/sultanas.
Make a well in the centre of the mixture, and pour in the milk and almond extract/essence. Mix lightly with a wooden spoon or fork until a soft dough is formed.
Turn the dough on to a floured board and knead gently until smooth. Roll out the dough to 1.2cm/½-inch thick and cut into rounds with a 6cm/2 ½-inch cutter.
Place the scones on a lightly greased baking sheet, and brush the tops gently with milk.
Bake in the oven for 7-10 minutes, or until the scones are well risen and golden brown. Remove from the oven and cool on a wire tray.