Recipe: Cheshire Potted Cheese, Courting Cake (2 recipies) for Wendy

I have not tried either of these recipes but they both sound good to me:-)

Cheshire Potted Cheese
Source: Helen Watson

This is an excellent way to use up odd bits of cheese. They can be grated up together. As long as the butter seal is unbroken, this mixture keeps in the refrigerator for several weeks.

INGREDIENTS:Cheshire cheese - 225g (8 oz) grated, Butter - 50g (2 oz) softened, Ground mace or allspice - * tsp, Sweet sherry or Madeira - 2 tbsp, Melted butter - for sealing.

COOKING: 1. Mix the cheese with the softened butter and spice. The exact amount of butter will depend on how dry or moist the cheese is. Beat thoroughly. Add the sherry and mix again.
2. Put the mix into small pots or ramekins, pressing it down well and smoothing the tops.
3. Cover each with melted butter and store in the refrigerator.
4. Remove from the refrigerator about 1 hour before serving. Spread on toast or bread with fruit and celery.

Courting Cake
Source: Helen Watson

This is a real summer treat and a good way of using up slightly bruised or over-ripe strawberries or making just a few go further. It was originally made in the north of England by young girls for their betrotheds, hence the name. Makes about 16 slices.

INGREDIENTS: Butter - 225 g (8 oz), Caster sugar (regular white sugar) - 225 g (8 oz), Eggs - 4 beaten, Self-raising flour - 350 g (12 oz), Milk - 2-3 tbsp, Double cream (Heavy whipping cream) - 300 ml (10 fl oz). Strawberries - 225 g (8 oz) sliced, Icing sugar (Confectioner's sugar)- to decorate.

COOKING: 1. Pre-heat oven to 190C / 375F / Gas 5. Grease and line the bases of three 18 cm (7 inch) round cake tins.
2. Cream the butter and sugar together until pale and fluffy. Gradually add the eggs, a little at a time, beating well after each addition. Fold in the flour, then add enough milk to give a soft dropping consistency.
3. Divide the mixture evenly between the prepared tins and bake for 25-30 minutes, until well risen and firm to the touch, swapping the position of the top and bottom cakes halfway through the cooking. Turn out and leave to cool on a wire rack.
4. Whip the cream until it just holds its shape. Sandwich the cakes together with the cream and the strawberries, reserving a few for decoration. Dredge the top with icing sugar and decorate with the reserved strawberries.