I said in my last post that I would put up the recipe for the hot milk cake.
Thank you Paula for keeping a copy of my card and sending it to me so I can keep this simple as the recipe is and just post the written recipe.
The hot milk is not boiling milk but quite warm. I hope you enjoy your hot milk cake. It is between a pound cake and a sponge cake. We enjoy it with strawberries and cream.
After it is cool, cover the cake and it gets better the next day if it makes it that long.
There has been a lot of interest about the Cornish Pasties.
For egg wash
I do not use a food processor and do everything by hand. Mix the salt into the flour in a large bowl, then rub, cut or grate in the butter and lard with your hands, I normally flour my butter and I grate the butter in with flour, (I have my own technique where I flour my butter and grate it by repeatedly dipping the flour into butter. Do this until a course meal.
Cut the dough into six equal pieces ( I use a scale and weigh my dough and divide that by 6 so they are all even). Then I roll out one at a time on a lightly dusting of flour until it is 20 cm round. I have a piece of paper that I cut out this size and I use it to place over the top to check for size. I do all of this to keep every pasty equal.
To make the filling, Mix the potato, rutabaga, onion and meat together in a medium bowl and season the mixture generously with salt and pepper. Lay one round pastry disk on a board lightly dusted with flour and spoon about one sixth of the vegetable /meat mixture on top of the pastry ring. Brush water around the outside of the dough to help pinching together.
These are hand pies and can be picked up and eaten when cooled. However if you cannot wait, just set the table. :)
I wrap the left overs in wax paper and then cloth and tie them up and put them in the fridge. We really enjoy them cold the next day or two. When Charles is working out of town he will take one for lunch.