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 [...]
Raspberry jam has got to be one the best jams to use in a multitude of different ways, eaten on fresh bread, used in Jam Roly-poly, spread on Bara Brith etc. It is also one of the easiest jams to make. If you are new to jam making you might want to read this post [...]
The earliest Cornish Pasty Recipe dates back to 1746, however, here I am making the authentic pasty made since the 1800′s. This is the pasty recipe which is still made today, and the pasty we think of when we want to buy one or make one. If you would like to make the oldest recipe [...]
This blackcurrant jam recipe is simple and can be done without any specialist equipment. The recipe comes from Mrs Beeton in 1861, and you will be surprised at just how easy it is to make; there is no need to stand stirring and boiling the life out of the fruit for hours on end, this [...]
Collected here are over thirty Victorian Jam Recipes for all kinds of seasonal fruit; many were recommended for Victorian recipe collections by housewives who had made fruit jams for decades – lots of these recipes were very old at the time, and had been handed down in the family for generations. These are the sort [...]
Preserved Apples for winter use should be preserved in October or November, and they will keep until June. This particular recipe is by Mrs Wilson of Auchenheath, Lanark, in Scotland: in 1951 she wrote, “I know this is a nice preserve, as I have made it for 50 years, and I am now past my [...]
Easter-Ledge Pudding is a traditional Cumberland, Lake District and Yorkshire dish served at Easter (sometimes also known as Dock Pudding). The pudding is made using the young leaves of Bistort, cooked with onion, pearl barley, butter and eggs, and is then often served as a side vegetable with seasonal lamb at the Easter festival. At [...]
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 [...]
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 [...]
