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My son asked if I could make Gypsy Creams and later Admirals Pie. I was curious where he had heard about these rather English sounding delights and first discovered the internet phenomenon Salad Fingers, a British animation series.

GYPSY CREAMS

gypsy creams

FOR THE BISCUITS

3/4 cup butter, softened

1/4 cup shortening

6 ounces sugar

2 teaspoons golden syrup

1 1/3 cup flour

1 teaspoon baking powder

1 teaspoon baking soda

FOR THE FILLING

1/2 cup butter, softened

1/4 cup cream cheese

2/3 cup icing sugar

Heat oven to 300F. Butter baking trays and set aside.

Cream the butter, shortening and sugar together until fluffy. Beat in the golden syrup. Sift together the flour, baking powder and baking soda. Stir into the creamed mixture, mixing together thoroughly. Roll out on a lightly floured board, with a floured rolling pin, 1/4 inch thick. Cut out with a 2-inch round cutter. Place onto the baking sheet.

Bake for 20 to 25 minutes until firm and golden. Let cool on the cookie sheet for a few minutes before removing to a wire rack to finish cooling completely.

FOR THE FILLING

Beat all of the ingredients together until light and fluffy. Use this to sandwich two biscuits together.

Enjoy!

Recipe adapted from The English Kitchen

FISHERMAN’S PIE

fishermans pie

FOR POTATO CRUST

3 potatoes, peeled and cut into 1/2-inch pieces

3 tablespoons butter

1 pinch freshly grated nutmeg

1/2 teaspoon salt

1/8 teaspoon black pepper

1 pinch cayenne pepper

1/2 cup milk

FOR SPINACH

2 teaspoons olive oil

5 ounces fresh baby spinach

1/8 teaspoon salt

FOR SAUCE

3 tablespoons butter

3 tablespoons flour

3 cloves garlic, minced

2 cups milk

2 teaspoons finely grated lemon zest

1/4 teaspoon salt

FOR ASSEMBLY

1/2 teaspoon salt

1/2 teaspoon black pepper

2 pounds boneless cod fillets

1/8 teaspoon cayenne pepper

1/2 lemon, juiced

MAKE POTATO CRUST

Bring a large saucepan of salted water to a boil. Cook potatoes until very tender, about 20 minutes. Drain well. Return potatoes to pot and mash in butter, nutmeg, salt, black pepper and cayenne. Stir in milk until smooth.

PREPARE SPINACH

Heat oil in a large, deep skillet over medium-high heat. Cook spinach with salt, stirring occasionally, until spinach has wilted, about 1 minute. Transfer to a paper-towel-lined bowl to absorb excess moisture.

Heat oven to 375F.

MAKE SAUCE

Melt butter in a saucepan over medium heat. Whisk in flour and cook, whisking constantly, until mixture is smooth and is slightly browned, about 2 minutes. Add garlic and cook, whisking until fragrant, about 20 seconds. Gradually whisk in milk, then add lemon zest and salt, and cook, whisking constantly until sauce has thickened, about 5 minutes.

ASSEMBLE DISH

Butter an 8-by-12-inch baking dish.

Season cod with salt, black pepper and cayenne. Spread spinach evenly over fish and drizzle with lemon juice. Spoon sauce over spinach. Drop heaping spoonfuls of mashed potatoes over casserole, then spread smoothly to cover filling. Put dish on a rimmed baking sheet to catch any drips.

Bake until bubbling, about 40 minutes. Turn on broiler and broil until top of potato crust is golden brown, 1 to 2 minutes. Let stand 10 minutes before serving.

Enjoy!

Recipe adapted from all recipes

allrecipes.com/recipes/17235/everyday…/allrecipes-magazine-recipes/

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