Maids of Honour

Maids of Honour

These Maids of Honour take me back to my first bakery I had, a lady came in one day and said she remembers having a cake as a child but couldn’t remember what it was called. I said can you describe it and she did to the best her memory would allow.

I did not have a clue what she was talking about, By sheer coincidence the chap who I had purchased the shop from came in at that moment and he knew right away what she wanted, yes, they’re Maids of Honour. From that day on we made them in the shop and 30 years later when I opened my bakery in Spain they went straight on the daily menu.

I’ve been retired now for 20 years and haven’t made one since, so to see if I could still do it, here’s the result.

For the shortening in the pastry it seems to be the thing to use Trex, Cookeen and other such vegetable fats, I personally always stick the good old fashioned Lard. My pastry recipe is 50/50 Butter and Lard.

The man I purchased the shop from gave me his recipe which I have used all my working life, except I did change one thing, the Jam. His recipe called for Raspberry Jam but I always use Strawberry Jam.

I hope you’ll give this long lost favourite a go, with cup of tea it makes a change from the old Ginger biscuit. One little tip, don’t go overboard with the jam otherwise it’ll boil out and make a right old mess of your bun tins.

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4 from 10 votes

Maids of Honour

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12

Cook ModePrevent your screen from going dark

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Teatime Treat

Cuisine: Brirish

Calories per Serving 99

Author: :Mr.Paul

Ingredients

For the pastry cases

• 125 g plain flour
• 30 g lard or any vegetable shortening such as Trex
• 30 g butter softened
• 2 tbsp cold water
• 12 teaspoons jam whatever flavour you prefer, I usually use Strawberry.

For the filling

• Jam of your choice
• 50 g sugar caster
• 50 g butter soft
• 1 egg medium
• 50 g self-raising flour sifted

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

• Preheat oven to 190º C / gas 5

Make the pastry

• Sift the flour into a roomy bowl and rub in the butter and shortening using your fingers until it looks like breadcrumbs.
• Sprinkle over the cold water and bring the dough together either with a wooden spoon or your hands. Add a tiny bit more water if it appears dry, if it cracks easily, it should feel slightly damp but not wet. Wrap in clingfilm and rest in the fridge for 20 minutes or so.
• Once rested roll out on a floured surface to about 2-3 mm thick. Cut out circles to line your tart tins, press in gently then pop a teaspoon of jam into each one. Just as if you were making Jam Tarts. Don’t overdo the jam or you’ll get boiling out during the baking.

Make the topping

• Simply put everything into a bowl and beat with an electric mixer for a minute or so into a batter.
• Drop a scant tablespoon of the batter into each jam tart then bake for 15 – 20 minutes until the sponge is golden.
• When cool enough to handle, remove from the pans onto a wire cooling rack.

Paul's Tips
I usually make the amount of pastry in the Food Processor, it's so quick. Add the fat and flour, whiz till crumb like then add the water, Use a measuring spoon not one from your cutlery draw as they're all different sizes. Whiz again just until the contents form a ball.
If you don't have self-raising flour see my tip for making your own HERE

 

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

Category: Baking, British, Cuisine, Pies & Tarts, Recipes, Teatime Treats, Snacks, Party Food