Recently reconnected with some old friends from middle school (gotta love the facebook), actually the first two girls I became friends with when we moved here from the UK. Jill needed some English recipes for an office party and we had some trouble with our emails, so I thought I’ll just post ’em on my blog for her. Hope you and your office enjoy Jill and I’ll see you and Missy on Sunday!
First you’ll need pound cake, layer the bottom of the bowl (don’t be shy). Next you can either drisle a little Sherry over the pound cake or if you can’t use sherry, just spread a raspberry jam on the pound cake. Then pour a can of mixed fruit (drain first you can leave a tad bit of juice but not much) over the pound cake. If your publix or Sweetbay has a british section get a can or two of Devon Custar (not the powder).
If it doesn’t you can substitute a vanilla or banana pudding, but custard is better. Pour that over the fruit (you’ll start to see a layer effect). Now slice bananas to cover the custard. Whip up some fresh cream and put that on top. Slice some strawberries and maybe a kiwi and grate a bit of chocolate to decorate the top and your done.
1 (16 ounce) package pork sausagemeat (You can use Jimmy Dean with the sage)
1 (17.25 ounce) package frozen puff pastry sheets, thawed
1/4 cup Dijon mustard
1 egg beaten
Preheat the oven to 400 degrees F (200 degrees C).
Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.
Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don’t burn. These freeze (unbaked) very well.