My first baking post! This is a really simple recipe for maids of honour. They originate in the 16th century, and they’re like pastry on the bottom and spoonge on the top with a nice splodge of jam hidden in the middle. Rumour has it that Henry VIII so loved the ‘melt-int-the-mouth’ sensation that he took the recipe and kept it under lock and at Richmond Palace!
I made two batches, and since they all turned out well for me, you’ll do just fine. Plus they’re really quick to make! The original recipe was for fifteen which is an odd amount, so I’ve adjusted it to make twelve.
Edit: These are gorgeous if you warm them for a few seconds in the microwave!
- 140g (6oz) Shotcrust Pastry
- 6 tsp Jam of your preference
- 40g Margarine or Butter
- 40g Caster Sugar
- 1 Small or Medium Egg
- 40g Self Raising Flour
- Heat your oven to 200C/400F/Mark 6. Roll out the pastry thinly and cut into rounds using a 7.5 cm (3 inch) cutter and line 12 bun or patty tins, after oiling them of course.
- Put a little jam in each pastry case. Almost enough to cover the bottom (check the picture).
- Cream the margarine and sugar, beat in the egg, and fold in the flour.
- Place a small spoonful of mixture in each pastry case.
- Bake for 20 minutes. When it’s time to take them out, touch the top to check it’s firm.