This is a recipe for Cacen Goch, a wonderful Treacle Cake from Bardsey Island, where it is also known as ‘Tamad’. This was eaten very often as an afternoon cake, and it is very moreish, tasting fruity, buttery and sweet. You can see why it was so popular, it is simple and quick to make, [...]
Bara Brith, translated as ‘Speckled Bread’, is one of the most famous Welsh recipes; it is a yeast bread enriched with dried fruit; traditionally raisins, currants and candied peel and it is wonderfully rich and fruity, it was often cut into thick slices and spread with butter, and eaten like a fruit cake. Although it [...]
A wonderful Welsh recipe for Cawl Cig Mochyn a Chig, a very tasty Bacon and Beef Broth from Victorian, Rural Pembrokeshire. Cawl (broth) was the dish most commonly served for dinner after a hard day of working on the farm in Wales. It was tasty and nutritious, served in wooden bowls, eaten with wooden spoons [...]
In the Spring and Summer Cawl Awst was the best broth of the year in Wales; when a wide selection of fresh, seasonal vegetables and meat were available. Indeed, in Victorian times an annual feast, known as Cawl Awst, was held for sailors and fishermen on New Quay beach, on the first day of August, [...]
This Bara Brith is the less traditional (but also regionally accepted) Bara Brith recipe which is more like a cake than a bread. This cake-like Bara Brith is even served in Argentina, after being brought to the country by Welsh settlers, who arrived in the Chubut province in 1865. In Argentinian it is known as [...]
This Chocolate Brownie recipe, like our Hot Chocolate Puddings recipe, is the real thing; they are definitely not your average Chocolate Brownie. If you ever felt you and your friends or family really deserved a treat or reward, or it is a very special occasion, then this is what you should make. Buy bars of [...]
From at least Medieval times salt was mixed with saltpetre, and other ingredients such as sugar, honey, pepper or juniper berries, to carry out the processes of preserving pork. Dry Cured Hams are the hind leg of a pig that have been salted, then air-dried to ‘cure’. This is done using a curing compound, (consisting [...]
When you hear that jam can be made in 20 minutes, any jam, in twenty-minutes, you might well be skeptical … by saying it even I feel like a snake-oil salesman trying to convince you that rubbing on this lotion will miraculously make you live longer. But its true, any fruit, any jam, in 20 [...]
Sticky Toffee Pudding is a great tasting recipe, and certainly a modern British ‘classic’, (alongside Jam Roly-Poly and Spotted Dick puddings) capturing for many the childhood memories of growing up in the 20th Century. Some say Sticky Toffee Pudding was developed in the Lake District in the 1960′s while others claim it is from an [...]
Scones are a great treat at tea time, (once served at 4 pm sharp) and quintessentially British. While the English have taken credit for their popularity, this is a dish which all regions of Britain enjoy, and have a history with. The simple scone is thought to have originated from Scottish Quick Breads, (baked on [...]
These Victorian, regional Cherry Turnovers are a speciality of Buckinghamshire in southern England, where wonderful, local Cherries are grown in many private and commercial cherry orchards. They have a light pastry top and bottom, and ripe, tangy-juicy cherries in the center. Cherries have a very short growing season if you are after picking your own; [...]
Blackberry Jam is a real treat on toast in the mornings. It has a unique, and easily recognisable flavour amongst jams, with its sweet-sharp dance on the tongue and deep berry taste. To help the jam set, (adding in extra pectin) the recipe uses one brambley apple and a small amount of fresh apple juice [...]
Many people’s favourite jam is strawberry, and with good reason, this fruit lends itself to jam making, and is wonderfully delicious when eaten on a fresh piece of buttered Manchet Bread. Collecting the fruit is a great summer time family day out and the return on the labour by having your own home-made jam to [...]
