York Fingers
Courtesy of Helen <helen@hippo.prestel.co.uk>

4 ounces Wensleydale cheese -- * see note
4 ounces flaky pastry
horseradish sauce
extra cheese -- grat

Roll out the pastry, thinly and put the 4oz of cheese in fine slices over half. Fold the other half of the pastry over the cheese and press down the edges. Roll out again and spread with the horseradish sauce and sprinkle with the grated cheese. Cut into small fingers. Bake in a hot oven 230C until golden and well risen.

*Use a fairly strong cheese, if you cannot get Wensleydale.

Harrogate Tart
Courtesy of Helen <helen@hippo.prestel.co.uk>

3 egg yolks
1 egg -- beaten
2 ounces caster sugar
3 ounces plain flour
3 ounces ground almonds
4 drops almond essence
1 pint hot milk -- (20 fluid ounces)
a little cold milk
1 ounce butter -- cut into cu
1 cooked pastry flan case

Mix the flour to a smooth paste with cold milk, then stir in the egg yolks, one at a time. Mix in the beaten egg and the sugar, stirring well. Put the butter into the hot milk, then very gradually pour into the egg mixture. Cook over a pan of boiling water, or double saucepan, and stir constantly, until mixture is like thick cream. Do not allow to boil.

When thick, remove from heat and beat in the ground almonds and essence. Pour into flan case and serve with fresh cream. The filling can also be used to cover a fruit-filled flan.

Baked Egg Custard
Courtesy of Helen <helen@hippo.prestel.co.uk>

4 eggs -- beaten
3 tablespoons sugar
1 pint milk
1/2 teaspoon grated nutmeg
quantity shortcrust pastry -- enough to line a dee

Grease a deep pie dish and line with pastry. Mix eggs, milk and sugar together. Pour into pastry shell and sprinke with nutmeg. Put dish on a baking sheet in a pre-heated oven (170C, 325F, Gas Mark 3) and bake until set.

Serving Ideas : Can be baked without the pastry. Serve with fruit.

NOTES : It is important not to get any air under the pastry, or holes in it, otherwise the tart will turn itself upside-down!

Paradise Squares
Courtesy of Helen <helen@hippo.prestel.co.uk>

4 ounces butter
4 ounces caster sugar
2 ounces ground rice
2 ounces walnuts -- chopped
2 ounces glace cherries
1 egg -- beaten
3 ounces sultanas
shortcrust pastry

Line a shallow 8" square tine with the pastry. Cream the butter and sugar, mix in egg and ground rice and stir in nuts and fruit and put the mixture in the tin, smooth the top and bake at 200C until golden brown on top. Remove from the oven and sprinkle the top with sugar while still warm. Cut into squares when cold.

Serving Ideas : Serve with a good cup of  tea!

NOTES : This recipe originates in the town of Beverley, and is thought to be about 400 years old.