Sausages
Ahh, sausages. You’re not a real country unless you have a sausage. And a beer. And a cheese. Moving swiftly on, bangers are simply British sausages. Bangers are as much a staple of British cuisine as...
View ArticleBritish food
I would like to deal with an ongoing perception that British food is bad food. This perception seems to be largely based on the state of British food seen by GIs during World War 2, when rationing was...
View ArticleCrumpets
So, what is the point of making all these tasty fruit preserves if you don’t have something to put them on? Yes, you can do toast, but crumpet is a uniquely British institution that is perfectly...
View ArticleLime marmalade
This is the divine lime marmalade that the munchkin is loopy about! 12 limes 5 cups / 1.2 litres water 6.5 cups / 1.3kg sugar Slice the limes thinly, saving any pips. Tie the pips in a cheesecloth bag...
View ArticlePiccalilli
Ah, piccalilli. Condiment, relish, essential ingredient to ploughman’s lunches, and really hard to find at a semi reasonable price in the USA. So, as usual, I make it myself! Before I go any further, I...
View ArticleChristmas Pudding
This is a 1968 recipe, based off many older recipes. I retrieved it from “Marguerite Pattens Every Day Cookbook“, which you can buy from Amazon.com second hand. See * substitutions below. 1lb raisins*...
View ArticleChristmas Cake
Christmas cake is best made early in the year. This allows the maximum amount of time for the flavours to mature, as well as allowing the regular sousing with brandy, whisky, whiskey, or bourbon to...
View ArticleVictoria Sponge Cake
Victoria Sponge Cake, or Victoria Sandwich Cake, is a deceptively simple recipe. Only 4 ingredients. But as you know, the simpler a recipe, the more any flaws show, so the secret to a good Victoria...
View ArticleRice pudding
Continuing the pudding theme, here is one of the old favourites which a lot of people don’t realise is their favourite until it’s put in front of them. The best part of this recipe is that it uses...
View ArticleUpdate to Dark Treacle
Over on this post I take you through how to make Dark Treacle. I recently managed to source some Lyons Dark Treacle at a reasonable price, so I was able to do a side-by-side taste comparison. If you’d...
View ArticleSticky Toffee Pudding
It is just a simple fact that Sticky Toffee Pudding is everyone’s favourite, they just may be in denial about it. My son adores this stuff and will happily try to eat his own body weight of sticky...
View ArticleScones
In a shocking bout of amnesia, I forgot to post the basic scone recipe, courtesy of Steve’s Kitchen. His recipe is a bit sparse, so here it is fleshed out in all its glory. 350g / 12oz of Self Raising...
View ArticleYorkshire Polony
First things first: no, this is not a recipe for Baloney / Bologna / etc. This is for Yorkshire Polony, a mild cooked sausage from Yorkshire, NE England. You will need some special equipment here: a...
View ArticleDuchess’s Pudding
120g/4oz unsalted butter 120g/4oz caster / powdered sugar 2 eggs, beaten 150g / 5oz self raising flour 60g / 2oz mixed fruit 30g / 1oz glace cherries, chopped 30g / 1oz chopped walnuts (or more dried...
View ArticleSpotted dick pudding
Also known as spotted duff or spotted dog, the words “dick, duff, dog” all derive from the word “dough”. Any other suggestion comes from a smutty mind 😉 Spotted dick is your basic steamed pudding....
View ArticlePorridge Scones
Porridge is another name for cooked oatmeal. It’s easy to make, cheap, and is not too bad for nutrition. So, what do you do with all the leftover porridge? Here’s one answer, and it’s two recipes for...
View ArticleCarrot pudding
Here’s a recipe from Mrs Beeton from 1859 or so. It’s delicious. 1/2 lb. of bread crumbs (gluten free alt: mix of oats and corn flakes) 4 oz. of suet (or butter) 3/4 lb. carrot 1/4 lb. raisins 1/4 lb....
View ArticleHaggis
Now that I have made you recoil in terror, here is how to make Scotland’s national sausage with ingredients available in the US. Yes, I called it a sausage, because that’s what it is! SPECIAL EQUIPMENT...
View ArticleSubstitute for Ready Brek
As a child I liked the sickly sweet sugar laden breakfast cereals, like every other kid. I also liked Ready Brek, laden with honey or treacle. Ready Brek wasn’t so easy to find in the USA when I looked...
View ArticleStuart’s Gluten Free Simnel pudding
Simnel Cake is a British Easter tradition. I decided to take the cake recipe and convert it to make a Simnel Pudding, because everyone needs some pudding in their life! Makes 1 large pudding. You can...
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