Cheshire

OK, I expect that the only food related link to Cheshire that most people can think of is Cheshire Cheese. Cheshire cheese is considered to be the oldest named English cheese, the Romans exported cheeses from the area. Unlike many other cheeses of northern England and Scotland, Cheshire has always been a cow's milk cheese.

Elizabeth Raffald was housekeeper at Arley Hall, Cheshire, in 1769 she published a book The Experienced English Housekeeper.

Elizabeth Raffald's Orange Custards

For 8-10

• Rind of 1/2 Seville orange
• 15 ml brandy or Orange liqueur
• juice of 1 Seville orange
• 110g granulated sugar
• 4 large egg yolks
• 280ml double cream
• 280ml single cream
• candied orange peel

Simmer the orange rind in water for about two minutes, drain it and liquidize with the brandy, orange juice, sugar and egg yolks. Blend at top speed until the peel is reduced to a slight grittiness. Bring the creams to the boil and add gradually to the mixture in the blender. Check taste and add more sugar and / or orange juice to taste.

Pour into 8 to 10 custard cups or souffle dishes. Stand them in a pan of hot water and put in a warm oven (gas mark 3, 325F, 160C) until just set. About 30 minutes or a little longer.

Serve warm or chilled, with a decorative piece of candied orange peel.