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Bishop Auckland Cheese Cakes




Source of Recipe


Tudor Times


Recipe Introduction


They were named cheese cakes because the potatoe-based filling resembled one made with farmer, or pot cheese.



List of Ingredients




½ short crust dough (1/4 kg)
2 medium sized potatoes, boiled, peeled and mashed. About 1 ½ cups (375 ml)
4 Tbsp butter, melted (60 ml)
½ cup superfine sugar (125 ml)
1 egg, lightly beaten
2 Tbsp grated lemon peel (30 ml)
¼ tsp lemon extract (1 ml)
1 cup dried currants, soaked in warm water for 15 min and drained (1/4 liter)
rum



Recipe



Put the mashed potatoes in a bowl and beat in the butter, sugar, egg, lemon peel and extract. Fold in the currants. Line eight tartlet pans with the rolled dough, then fill them with the potatoe mixture and bake in a preheated 350 F (180 C) oven for 30 minutes, or until the filling is lightly browned. When cooked, sprinkle a few drops of rum on to each tartlet. Serve hot or cold.


Makes 8 tartlets