A Boke of Gode Cookery Presents

Maid of Honour Cakes

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A modern recipe for a traditional English treat

  • 1/2 pint whole milk 
  • 2 tablespoons fine dried bread crumbs 
  • 4 ounces of butter, melted 
  • 2 ounces finely ground almonds 
  • 1/4 cup sugar 
  • 3 large eggs 
  • 1 lemon, zested (i.e. peel of 1 lemon finely grated) 
  • 2 dozen round puff pastry shells, 1-2 inches in diameter
  • powdered sugar
In a saucepan, over medium heat, combine the milk and bread crumbs. Bring to a boil, stirring constantly. Remove from the heat and let stand for 10 minutes. In a mixing bowl, combine the bread mixture, butter, almonds, sugar, eggs, and zest. Mix well.

Preheat the oven to 350 degrees F. Fill each pastry shell with a tablespoon of the filling. Place on a baking sheet and bake until golden, about 12 to 15 minutes. Remove from the oven and cool completely. Garnish with powdered sugar and serve.

Recipe adapted from The Good Fare and Cheer of Old England by Joan Parry Dutton, published by Reynal.

Recipe contributed by Nikki Schultz to the Gode Cookery E-mail Group on Mon, 22 May 2000.

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Maid of Honour Cakes © James L. Matterer

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