Traditional English Food
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About this ebook
Traditional English recipes from around the counties and shires of England.
Within these 500 + pages you will find about 650 recipes, all of which originate from the 41 Counties of England, that existed prior to the boundary changes of 1974
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Traditional English Food - David Chamberlain
Traditional English Food
From Around the Counties and Shires
Edited and Compiled by David Chamberlain
Copyright © Shiralee Publishing 2019
Contents
Introduction
Foreword
About
Legal Stuff
Disclaimer
Book 1: The Eastern Counties
Bedfordshire
Apple Florentine Pie
Baked Onion Butter
Bedfordshire Clangers
Bedfordshire Pudding
Bedfordshire Tea Bread
Breakfast Pancakes
Kattern Cakes
Spare Ribs
Warden Pie
Buckinghamshire
Aylesbury Duck with Orange Sauce
Bacon Badger
Bacon Dumplings
Buckinghamshire Dumplings
Buckinghamshire Rabbit Pie
Cherry Bumpers
Cherry Turnovers
Old Bucks Custom for Baking a Joint of Beef
Stokenchurch Pie
Cambridgeshire
Cambridge Burnt Cream
Cambridge Sauce
College Pudding
Duke of Cambridge Pudding
Frumenty
Fillet of Pork with Dumplings
Stilton Pears
East Anglia
Angels on Horseback
Bloater Paste
Chocolate Crunch
Double Chocolate Chip Biscuits
East Anglian Apple Dumplings
East Anglian Casserole with Dumplings
East Anglian Christmas Cake
God’s Kitchels
Gooseberry Custard
Gooseberry Custard Cream
Smoked Haddock Kedgeree Fishcakes
Summer Pudding
Traditional East Anglian Chestnut Stuffing
Traditional East Anglian Mincemeat
Vinegar Cake
Essex
Asparagus Pudding
Audley End Sauce
Barley Cream Soup
Chelmsford Pudding
Colchester Pudding
Colne Valley Chicken
Cranham Honey Cake
Cressing Biscuits
Debden Tomato and Apple Chutney
Devilled Whitebait
Epping Sausages
Essex Apple Slices
Essex Cockle Soup
Essex Hotpot
Essex Huffers
Essex Meat Layer Pudding
Essex Pea Soup
Essex Pudding Pies
Essex Pumpkin Pie
Essex Scrap Cakes
Essex Seagull Pudding
Essex Shortcakes
Essex Spice Cakes
Kitchels
Maldon Boiled Beef
Pork Lugga
Saffron Cake
Samphire Pickle
Shoeburyness Pudding
Smoked Oyster Parcels
Southend Fruit Shells
Tipsy D’Arcy Spiced Apples
Ugley Duckling
Hertfordshire
Hasty Batter
Herts Guard’s Sauce
Oven Scones
Pope Lady Cakes
Stilton Rarebit Steaks with Chunky Chips
Veal and Kidney Pie
Winkwell Watercress Soup
Huntingdonshire
Fidget Pie
Huntingdon Pudding
Norfolk
Baked Cromer Crab
Beef Pudding Cooked in Paper
Biffins
Brancaster Salad
Gogg’s Lemon Pudding
Lemon Cheesecake
Lent Pies
Nelson’s Slice
Norfolk Fool
Norfolk Lamb Parcel
Norfolk Milk Punch
Norfolk Pudding
Norfolk Scone Slices
Norfolk Swimmers
Norfolk Treacle Tart
Norfolk Turkey Breast with Asparagus
Plough Pudding
Pork Cheese
Potted Cromer Crab
Roman Rabbit
Royal Pudding
Soused Mackerel
Treacle Tart
Suffolk
Almond Pudding
Apple Meringue Pie
Bloater Savoury
Brotherly Love
Christmas Pudding
Ginger Cream Cake
Gooseberry and Date Chutney
Greengage Tart
Green Tomato Chutney
Ickworth’s Suffolk Apple Cake
Ipswich Almond Pudding
Leek and Ham Bake
Leeks Braised with Thyme
Leek Fritters
Leek, Potato, Mushroom and Stilton Bake
Mango Chutney
Marrow and Apple Chutney
Mincemeat Cake
Needham Market Turkey Stuffing
Oxtail Brawn
Poached Salmon with Celery Sauce
Raisin Roly-Poly
Suffolk Buns
Suffolk Cakes
Suffolk Cheese Straws
Stone Cream
Suffolk Dumplings
Suffolk Fish Pie
Suffolk Hard Dumplings
Suffolk Harvest Cake
Suffolk Honey Cake
Suffolk Mincemeat
Suffolk Onion Pudding
Suffolk Perch
Suffolk Red Cabbage
Suffolk Rusks
Suffolk Syllabub
Suffolk Trifle
Victorian Christmas Cake
Book 2: The Midlands
Derbyshire
Ashbourne Gingerbread
Ashover Moorland Tart
Bakewell Pudding
Bakewell Tart
Bride’s Pie
Chaddesdon Barley Water
Derby Savoury Pudding
Derbyshire Fruit Loaf
Derbyshire Medley Pie
Derbyshire Oat Cakes
Oatmeal Dumplings
Sage Derby Parsnips
Steamed Batter Pudding
Thor Cake
Herefordshire
Apple and King Offa Pie
Apple and Orange Dumplings
Apple and Saffron Soup
Brandy Snaps
Hereford Apple Dumplings
Hereford Beef Olives
Hereford Chicken Casserole
Jugged Steak with Horseradish Dumplings
Little Hereford and Pear Tart
Love in Disguise
Market Day Savoury
Mortimer Cider Cake
Leicestershire
Apple Snow Trifle
Bosworth Jumbels
Frumenty
Hunting Pudding
Leicestershire Curd Tarts
Melton Mowbray Pork Pie
Lincolnshire
Apple Pudding
Grantham Gingerbread
Gratin of Potatoes with Lincolnshire Poacher
Lincoln Ginger Biscuits
Lincolnshire Plum Bread
Lincolnshire Poacher Cheese Scones
Lincolnshire Sausages
Lincolnshire Stuffed Chine
Mock Goose
Northamptonshire
Canons Ashby Minced Pyes
Cheese Cakes
Curd Cheesecakes
Earl Barton Leek Pie
Earl Spencer Stewed Tench
Extra-Clotted Cream
Fig Pudding
Hock and Dough
Long Buckby Feast Pudding
Northamptonshire Pudding
Seed Cake
Treacle Beer
Venison Pasty
Nottinghamshire
Cowslip Vinegar
Gotham Pudding
Nottingham Batter Pudding
Nottinghamshire Pork Pie
Roast Michaelmas Goose with Apples and Prunes
Rudby Swan Pie
Rutland
Plum Shuttles
Savoury Cheese Custard
Shropshire
Apple Cobs
Braised Duck
Fidget Pie
Fried Cakes
Grayling in Ale
Hare Pie
Lambing Cake
Loin of Pork with Cabbage Cake
Pea Soup
Shrewsbury Biscuits
Shrewsbury Cakes
Shrewsbury Sauce
Shropshire Pie
Shropshire Pork in Cream
Soul Cakes
Strawberry Batter
Staffordshire
Apple Charlotte
Buttery Potato Cake
Sautéed Staffordshire Beer in Beer
Staffordshire Beef Steaks
Staffordshire Fruit Cake
Staffordshire Oatcakes
Suety Jack
Whip Syllabub
Wychnor Pudding
Yeomanry Pudding
Warwickshire
Coventry Gingerbread
Coventry God Cakes
Crayfish and Bacon Savoury
Easter-ledge
Warwickshire Pheasant Casserole
Warwickshire Rarebit
Warwickshire Scones
Warwickshire Stew
Worcestershire
Baked Apple Pudding
Black Country Beef Stew
Cauliflower Cake
Lemon Cream
Malvern Pudding
Ragout of Sweetbreads
Stewed Pears in Spices
Tardebigge Turkey
Worcester Pudding
Book 3: The South East
Berkshire
Bacon Pudding
Berkshire Hog
Berkshire Pigeon
Brown Windsor Soup
Eton Mess
Jugged Steak
Poor Knights of Windsor
Spiced Beef
Hampshire
Avon Scones
Brown Sauce
Friar’s Omelette
Hampshire Drops
Haslet
Meat LKoaf
Mother’s Day Wafers
Roast Venison
Six-Cup Pudding
Venison Stew
Isle of Wight
Isle of Wight Doughnuts
Kidney in the Onion
Vectis Pudding
Kent
Apple and Cheese Pie
Apple Meringue Tart
Cherry and Almond Pie
Chicken and Mushroom Pudding
Hedgerow Beer
Huffkins
Kentish Apple Pie
Kentish Cheese and Potato Layer
Kentish Cheese Pasties
Kentish Chicken Pudding
Kentish Farmhouse Chicken
Kentish Pancakes
Kentish Pigeons-in-a-Pot with Plums
Kentish Pudding Pie
Kentish Well Pudding
Kent Lent Tart
Maidstone Biscuits
Oast Cakes
Oyster Loaves
Pippin Pie
Rochester Pudding
Swanley Harvest Custard
Tonbridge Biscuits
Treacle Tart
Twice Laid
London
Bangers and Mash
Boiled Beef and Carrots
Boodle’s Orange Fool
Brentford Rolls
Bubble and Squeak
Buck’s Fizz
Chelsea Buns
Deep Fried Fish and Chips
Jellied Eels
Johnny Cakes
London Broil
London Particular
London Pie
London Syllabub
Mixed Grill
Omelette Arnold Bennett
Pie, Mash and Parsley Liquor
Porter Cake
Simpson’s Treacle Pudding
Spotted Dick
Steak and Kidney Pie
Steak and Kidney Pudding
Stewed Eels
Tottenham Cake
Water Souchet
Whitebait
Oxfordshire
Aunt’s Pudding
Banbury Apple Pie
Banbury Cake
Brasenose Ale
Carrot Pudding
Cotswolds Dumplings
Oxford Pudding
Oxford Sauce
Oxford Sausages
Peterhouse Pudding
Trinity College Pudding
Surrey
Broad Bean Pudding
Crystal Palace Pudding
Deptford Pudding
Guildford Manchets
Herb Pie
Lardie Cakes
Maid of Honour Cakes
Potato and Onion Soup
Richmond Eel Pie
Summer Strawberries
Surrey Lamb Pie
Surrey Roast Chicken
Sutton Pie
Tea Cream
Wandle Baked Stuffed Trout
Water Biscuits
Watercress Soup
Wimbledon Cake
Sussex
Arundel Mullets
Brighton Buttons
Chiddingly Hotpot
Hunting Pudding
Ifield Vicarage Hog’s Pudding
Lardy Johns
Potato Pudding
Ripe Tart
Rotherfield Sweet-Tooth
Sussex Bailiff’s Bliss
Sussex Beef in Beer
Sussex Blanket Pudding
Sussex Heavies
Sussex Plum Duffs
Sussex Pond Pudding
Sussex Sausage Rolls
Sussex Well Pudding
Book 4: The North West
County Durham
A Durham Breakfast
Bacon Floddies
Buckwheat Cakes
Carlings
Fat Rascals
North East Canal Floddies
North East Pease Pudding
Pikelets
Stanhope Firelighters
Yule Bread
Northumberland
Alnwick Stew
Celery Cheese
Courting Cake
Felton Spice Loaf
Flittin’ Dumplings
Newcastle Potted Salmon
Newcastle Pudding
Northumberland Mussels in Cream
Northumberland Stovies
Northumberland Twists
Northumbrian Biscuits
Northumbrian Cockle Soup
Northumbrian Girdle Cakes
Pan Haggerty
Pickled Salmon
Singin’ Hinnies
Snails
Threshing Day Barley Bread
Whitley ‘Goose’
Yorkshire
Apple and Oat Betty
Bacon and Mixed Bean Hotpot
Baked Cheesecake
Beery Beef with Crusty Topping
Blackcurrant Pies
Bonfire Toffee
Brandy Snaps
Chicken Parmo
Doncaster Butterscotch
Double Crust Pie
Fish Cobbler
Jugged Hare
Kilnsey Terrine
Lamb Chops with Redcurrant Sauce
Leek and Carrot Soup
Northallerton Sweet Baked Batter
Oat Cakes
Parkin
Pately Fritters
Pea Soup
Rhubarb and Orange Crumble
Ripon Cakes
Ripon Spice Cake
Saucer Pancakes
Savoury Ducks
Secret Cake
Sly Cakes
Solomon Grundy
Sowerby Soup
Thor Cake
Toad in the Hole
Treacle Toffee
Vegetable Plum Pudding
Wensleydale Tarts
West Riding Pudding
Whitby Crispy Crab Cakes
York Chocolate Pudding
York Ham with Raisin Sauce
Yorkshire Buck
Yorkshire Cheese Pudding
Yorkshire Curd Tart
Yorkshire Moggie
Yorkshire Oat Flan
Yorkshire Old Wives' Sod
Yorkshire Pork Pie
Yorkshire Pudding
Yorkshire Slab Cake
Yorkshire Summer Batter
Yorkshire Tea Cakes
Book 5: The North West
Cheshire
Cheshire Apple Shortbread
Cheshire Cheese Soup
Cheshire Cheese and Asparagus Charlotte
Cheshire Fidget Pie
Cheshire Lamb Crumble
Cheshire Parkin
Cheshire Pie
Cheshire Pork and Apple Pie
Cheshire Pork Pie
Cheshire Pork Pie (2)
Cheshire Potted Pigeon
Cheshire Rabbit Brawn
Cheshire Savoury Cheese Cake
Cheshire Soup
Cheshire Stew
Chester Buns
Chester Cake
Chester Pudding
Egg Dropped in Cheese
Flummery
Leek and Potato Pie
Manchester Pudding
Potato Cheese
Potted Cheshire Cheese
Souling Cake
Swede and Cheshire Cheese Bake
Toasted Cheshire Cheese
Vegetarian Brunch Pie
Cumberland
Apple and Bacon Pudding
Baked Black Pudding
Barnsley Chops with Cumberland Sauce
Beef Bake
Beef with Cumberland Sauce
Beef, Leek & Swede Cumberland Pie
Christmas Standing Pie
Clipping-Time Pudding
Creamed Kidneys
Crispy Topped Cumberland Pie
Crumble Top Beef Pie
Cumberland Cake
Cumberland Chicken
Cumberland Glazed Baked Gammon
Cumberland-Glazed Roast Lamb Shoulder
Cumberland Herb Pudding
Cumberland Herrings
Cumberland Pie
Cumberland Rum Butter
Cumberland Rum Nicky
Cumberland Sand Cake
Cumberland Sauce
Cumberland Sausage
Cumberland Sausage Cassoulet with Thyme
Cumberland Sausage with Red Cabbage and Chestnuts
Cumberland Sausage Slippers
Cumberland Spare Rib Pie
Cumberland Stuffed Herrings with Mustard Sauce
Cumberland Sweet Lamb Pie
Cumberland Tatie Pot
Cumberland Whirls
Damson and Apple Tansy
Double Decker Pudding
Duke of Cumberland Pudding
Farmyard Cakes
Forfar Bridies with Cumberland Sausage
Grasmere Gingerbread
Hackin Pudding
Kendal Mint Cake
Lamb Castles
Mutton Fillets
Shepherds Cottage Pie
Shepherd's Pie
Stuffed Loin of Pork
Stuffed Meat Rolls
Vanilla Jelly
Vegetarian Cumberland Pie
Lancashire
Apple Tansy
Brawn
Butter Pie
Chorley Cakes
Courting Cake
Eccles Cakes
Everton Toffee
Faggots
Golden Vegetable Soup
Hindle Wakes
Lancashire Cheese Savoury
Lancashire Hotpot
Manchester Pudding
Pan Haggerty
Parkin
Potted Shrimps
Rag Pudding
Sad Cake
Scouse
Simnel Cake
Souling Cake
Steak Pan Pie
Treacle Toffee
Tripe and Onions
Tripe Pie
Westmorland
Westmorland 3 Deckers
Westmorland Lamb Hotpot
Westmorland Parkin
Westmorland Pepper Cake
Westmorland Sweet Pie
Book 6: The South West
Cornwall
Baked Apple Dumplings
Barley Bread
Bread
Cornish Buttered Lobster
Cornish Caudle Chicken Pie
Cornish Crab Soup
Cornish Currany ‘Obbin
Cornish Pasty
Cornish Pie
Cornish Pig's Head Pudding
Cornish Scones
Cornish Splits
Cornish Under Roast
Crab Salad
Eel Pie
Fairings
Grey Mullet in Lemon and Red Wine
Heavy Cake
Helston Pudding
Leeky Pie
Mullet Pie
New Potato Salad
Penzance Grey Mullet
Raw Fry
Saffron Cakes
Stargazy Pie
Devon
Barnstaple Fayre Pears
Bisque
Chudleighs
Clotted Cream
Damask Cream
Devon Apple Cake
Devon Cutrounds
Devon Flats
Devon Scones
Devon Splits
Devonshire Apple Dappy
Devonshire Apple Drugget
Devonshire Apple Scones
Devonshire Cream
Devonshire Likky Pie
Devonshire Potato Cake
Devonshire Pork Pie
Exeter Pudding
Exeter Stew with Parsley Dumplings
Sally Lunns
Spiced Ale and Gingerbread
Squab Pie
Teign Valley Toffee Apples
Dorset
Baked Mackerel with Gooseberry Sauce
Dorset Apple Cake
Dorset Apple Traybake
Dorset Dough Cake
Dorset Jugged Steak
Dorset Sausage Pasties
Dorset Wigg
Fresh Green Pea and Cucumber Soup
Lamb’s Tail Pie
Lardy Cake
Lettuce Soup
Matrimony Cake
Rabbit Custard
Roast Cygnets
Tea Bread
Gloucestershire
Badminton Eggs
Cheese and Ale
Cotswold Dumplings
Fowl Pie
Gingerbread Husbands
Gloucester Elvers
Gloucester White Pot
Gloucestershire Sausages
Gloucestershire Pie
Gloucestershire Tarts
Pork Loin Pot Roast
Sirloin Steaks with Tewkesbury Mustard
Speech House Pudding
Squab Pie
Somerset
Bath Buns
Bath Orange Creams
Cheddar Meringue Pie
Cheddar Mousse
Damask Cream
Fish Casserole
Glastonbury Pudding
Minted Egg Pie
Orange Mousse
Plovers Eggs
Sally Lunns
Somerset Apple Cake
Somerset Chicken
Somerset Cider Cake
Somerset Gooseberry Tansy
Somerset Hamlets
Somerset Honeyed Pork Stew
Somerset Liver Roll
Somerset Rabbit
Taunton Toast
Wassail Bowl
Wiltshire
Cheese and Walnut Loaf
Devizes Pie
Lardy Cakes
Wiltshire Cake
Wiltshire Pork Pie
Wiltshire Stir-in Pudding
Index Info
Blackberry Sauce
Bread Dough
Choux Pastry
Crab Apple Jelly
Cumberland Sauce
Everlasting Syllabub
Flaky Pastry
Flan Case
Hot Water Crust Pastry
Mint Sauce
Mushy Peas
Onion Sauce
Puff Pastry
Redcurrant Jelly
Redcurrant Sauce
Rough Puff Pastry
Rum Sauce
Short-Crust Pastry
Suet Pastry
Sweet Shortcrust Pastry
Yorkshire Pudding
Conversion Table
Introduction
Hello, and welcome to my eBook of Traditional English Food
I have spent many years collecting recipes from around the Counties and Shires of England.
There are no modern recipes in this eBook. Instead, I have concentrated on those recipes that were concocted long before the 1970's and which originated from one of the 41 Counties that existed up until the Boundary Changes of 1974.
In total there are 650 recipes within these pages, many of which are several hundred years old. However, over the intervening years, those really old ones have been brought up to modern day language.
Enjoy
David Chamberlain
Foreword
THIS EBOOK, EDITED and compiled by my father, David Chamberlain, contains over 650 recipes from the 6 Regions of England that existed before 1974
Hi, my name is Teresa Hibberd, and I have been entrusted with the task of writing a Foreword for this eBook
Dad is now 77 years of age and has been collecting recipes from all over England since about 1980. There are, within the pages of this eBook, over 650 recipes, all of which have been found in the 6 Regions of England
I too am a great foodie and have about 200 recipe books at home. I also have a large collection of recipe cuttings, that I have been collecting since childhood. So, I believe I am well qualified to review this book and, to my mind at least, I think it is quite unique. I know of no other book, or books, that so extensively cover the Regions and Counties of England
All in all, I consider this eBook to be great value for money and I highly recommend it to you
Teresa Hibberd
About
The 6 Regions of England , prior to 1974, were:
The Eastern Counties, The Midlands, The South East, The North East, The North West and The South West
In total these Regions contained a total of 41 Counties between them. However, within The Eastern Counties, you will find East Anglia which, although not a County as such, did exist as an area of England and contains recipes from Norfolk, Suffolk, Cambridgeshire and Essex. I have therefore included it as a 'County'.
In total you will find over 650 recipes, plus a further 21 in the Index folder, which is located at the bottom of the List of Contents. This folder contains recipes that form part of the Ingredients of other recipes. For example, should you come across a recipe with, say, Cumberland Sauce (See Index), in the list of Ingredients, you will find it in this folder
All of the recipes within this eBook are English in origin. Therefore, should you come across a recipe which uses 'cup' measurements, this should NOT be taken to mean that the recipe is American. Instead you should perhaps use an ordinary teacup or purchase a set of 5 measuring cups. These come in ¼, 1/3, ½, ¾ and 1 cup. I have seen these on sale in Asda for £6.00 at the time of writing.
Please also note, that some recipes appear in more than one County, but they do have minor differences.
Legal Stuff
At the bottom of every page in this eBook, you will see a Copyright Notice. This is telling you that this eBook is the Intellectual Property of Shiralee Publishing. You may not therefore, distribute, sell or give it away, in any way, shape or form, including the CD upon which you received it
Disclaimer
All the recipes contained in this eBook, are freely available in old recipe books and on the Internet. Where possible, so as to avoid litigation, I have added an accreditation, pointing to the originator of some of these recipes.
Should any of these recipes not come up to your expectations, Shiralee Publishing cannot be held accountable.
Best Regards
David Chamberlain
Book 1: The Eastern Counties
Comprising the Counties of
Bedfordshire
Buckinghamshire
Cambridgeshire
East Anglia
Essex
Hertfordshire
Huntingdonshire
Norfolk
Suffolk
Bedfordshire
A black and yellow bag Description automatically generatedCounty Flag
County Town: Bedford
County Flower: Bee Orchid
BEDFORDSHIRE IS A CEREMONIAL county of historic origin in the East of England. It borders the non-metropolitan counties of Cambridgeshire to the north-east, Northamptonshire to the north, Buckinghamshire to the west, and Hertfordshire to the south-east.
The highest elevation point is 797ft on Dunstable Downs in the Chilterns.
As part of a 2002 marketing campaign, the plant conservation charity Plantlife chose the Bee Orchid as the county flower.
The traditional nickname for people from Bedfordshire is Bedfordshire Bulldogs
or Clangers
the latter deriving from a local dish comprising a suet crust pastry filled with meat in one end and jam in the other. You’ll find it further on in these pages.
It is the 14th most densely populated county of England, with over half the population of the county living in the two largest built up areas of Bedford and Luton.
Apple Florentine Pie
AChristmas dish from the 18th-century and old fashioned harvest dessert
Ingredients:
1 pint (600ml) of hot, spiced ale
4 good cooking apples
Grated lemon peel
Short crust pastry (See Index)
2 tbsp sugar
For the hot spiced ale:
1 pint (600ml) ale
1 tbsp sugar
Nutmeg
Cinnamon
1 clove
To make the spiced ale:
Mix ingredients in a pan and bring to a simmer before pie is cooked.
Add to pie as instructed.
Method:
Wash and core the apples and lay in a deep pie dish.
Sprinkle the apples with sugar and lemon peel.
Cover with short crust pastry.
Bake for 30 minutes in a moderate oven.
Gently lift off the pastry and pour the spiced ale over the apples.
Replace the pastry and serve hot
Baked Onion Butter
Ingredients:
1 medium sized onion
4oz (110gm) butter.
Method:
Take all the juice from the onion and stir into the butter in a saucepan.
Brown the butter and serve hot.
Bedfordshire Clangers
(Dates back to at least the 19th century)
This farm workers meal is similar to the famous Cornish pasty, except that it uses a suet pastry instead of short crust. As with the Cornish pasty I would strongly recommend all fresh ingredients. When eaten hot, gravy should accompany the savoury end and custard the sweet end. A common nickname for people of Bedfordshire is Clanger
.
Ingredients:
Serves: 4
1 lb (450gm) stewing steak, diced
1 lb (450gm) suet pastry
4 oz (110gm) ox kidney, cleaned, skinned, cored & diced
2 oz (60gm) raisins
1 oz (30gm) butter
1 onion, finely chopped
Salt
Freshly ground black pepper
2 large cooking apples, peeled, cored and diced
2 tbsp sugar
Method:
Gently brown the onion, steak and kidney in the butter and season with salt and pepper
After rolling out the suet crust into a rectangle, cut off a thin strip from the short side and use it to divide the pastry into two halves
Spread the meat mixture on one side and the sweet mixture on the other
Roll the whole thing up in the shape of a Swiss Roll and seal the ends
Wrap the roll in greased tin foil, but not too tightly
Place in a large saucepan and cover with boiling water
Simmer for about 1½ hours ensuring water does not run dry
Serve as suggested
Bedfordshire Pudding
Possibly a religious festival cake or pudding, having all the ingredients that go with such recipes
Ingredients:
Short crust pastry (See Index)
¼ pint (7ml) milk
1 tbsp raisins
1 tbsp currants
½ tbsp candied peel
1 egg, beaten
1 dsrtsp sugar
A little grated nutmeg
Method:
Set your oven to 375F/190C/Gas Mark5
Roll out the pastry and use to line a rectangular, ovenproof dish
Mix together the sugar, nutmeg and beaten egg
Heat the milk and mix well into the egg mix
Add the dried fruit and pour into the dish
Bake for 50 minutes
Bedfordshire Tea Bread
Also known as Sticky Bread this fat-free tea bread is very easy to make and improves with age
Ingredients:
1 lb (450gm) mixed dried fruit
1 mug of cold tea
1 mug of dark soft brown sugar
1 large egg
2 mugs of self-raising flour
Method:
Set your oven to 325F/170C/Gas Mark 3
Cover the dried fruit with cold tea and leave overnight
Beat the egg and flour together and add to the fruit, mixing well
Pour the mixture into a greased 2 lb (900gm) loaf tin
Bake for 90 minutes
Serve sliced with butter
Breakfast Pancakes
(Possibly American in origin)
Pancakes are normally reserved for Shrove Tuesday here in the U.K. But why wait? Being easy to prepare they’re ideal for a quick breakfast snack.
Ingredients:
Serves: 4
4 oz (110gm) back bacon, grilled and chopped
1 oz (30gm) plain flour
1 oz (30gm) medium oatmeal
9 fl oz (280ml) milk
4 eggs, beaten
Butter, for frying
2 tomatoes, sliced and grilled
Method:
Mix together in a bowl the flour, oatmeal and a tablespoon of the beaten egg
Add ¼ pt (7ml) of milk making a smooth batter
Heat a small amount of butter in a small frying pan and cover the base with 3 tablespoons of batter
When cooked turn the pancake over to brown the other side
Make light and fluffy scrambled eggs with the remaining eggs and milk
Add a spoonful of scrambled eggs, along with bacon and sliced tomatoes to each pancake
Fold in half and serve
Kattern Cakes
So-called after Catherine of Aragon; one of the six wives of King Henry VIII; who once lived at Ampthill Castle. Ampthill was a favourite lace-making district and Catherine was very interested in the craft. Catherine Cakes were specially made for November 25th, St. Catherines Day.
Ingredients:
2 lb (900gm) bread dough
2 oz (60gm) sugar
2 oz (60gm) butter
1 egg
A few caraway seeds
Method:
Make a bread dough in the usual way
Mix in the butter, sugar, egg and seeds and knead well
Allow to rise for about 2 hours in a warm place
Bake in a floured baking tin, in a moderate oven, for 2 to 3 hours
Spare Ribs
Avery tasty alternative to the modern day Chinese variety.
Ingredients:
2½ lb (1.125Kg) meaty pork spare ribs
1 finely chopped onion
Garlic to taste
Juice of a lemon
1 tsp ginger
4 tbsp vinegar
2 rounded tbsps brown sugar
6 tbsp tomato ketchup
1 tbsp Worcestershire sauce
2 dsrtsp French mustard
1 pinch of celery salt
Salt and pepper
4 tbsp water
Method:
Preheat oven to medium heat and roast off and discard the excess fat from the ribs
Soften the onion and combine with the other ingredients
Add the other ingredients with the ribs and cook for 2 hours at 350F/180C/Gas Mark 4 turning occasionally
Serve with jacket potatoes
Warden Pie
(Possibly from Warden Abbey, founded in 1135)
Ingredients:
8-10 Little Warden pears (If unavailable, 4 small-ish pears)
Short crust pastry (See Index)
½ tsp cinnamon
1 lge pinch of ground cloves
½ to 1 cup of sugar to taste
¼ tsp ginger
Method:
Pre-heat the oven to 350F/180C/Gas Mark 4
Roll out the pastry and use to line a suitably sized dish, setting aside enough for a crust
Peel and core the pears and parboil long enough to soften them a little
Leave to cool then set into the dish.
(If using larger pears than Warden, slice in half lengthwise and set them alternatively round and flat sides up)
Pour the sugar into the core holes
Sprinkle the spices on top
Lay the pastry lid on top, trim to size and crimp the edges
Prick all over the top with a fork
Bake for about 45 minutes, until the crust is lightly browned
Buckinghamshire
County Flag
County Town: Aylesbury
County Flower: Chiltern Gentian
BUCKINGHAMSHIRE IS a ceremonial and non-metropolitan Home County in South East England. The County town is Aylesbury, the largest town in the ceremonial County is Milton Keynes and the largest town in the non-metropolitan County is High Wycombe.
The area under the control of Buckinghamshire County Council, or Shire County, is divided into four districts—Aylesbury Vale, Chiltern, South Bucks and Wycombe.
The Borough of Milton Keynes is a unitary authority and forms part of the County for various functions such as Lord Lieutenant but does not come under County Council control.
The ceremonial County, the area including Milton Keynes borough, borders Greater London, to the south east, Berkshire, to the south, Oxfordshire, to the west, Northamptonshire, to the north, Bedfordshire, to the north east and Hertfordshire to the east
Aylesbury Duck with Orange Sauce
(An 18th century dish)
Around the town of Aylesbury you will find more duck ponds than you can shake a stick at. Sadly the duck of the same name is no longer bred on a commercial scale and only one flock remains of pure Aylesbury Ducks today. Instead most ducks produced for the table are descended from the Pekin duck. Happily 'The Aylesbury Club', which was formed to promote the eating of duck in the area, still exists.
Ingredients:
Serves: 2
1 oven-ready duck of about 2½ to 3 lb (1.125 to 2.7Kg) with giblets
Salt and freshly ground black pepper
5 oranges
1 tbsp brown sugar
2 tbsp sherry
Method:
Pre-heat the oven to 400F/200C/Gas Mark 6
Remove the giblets and place the duck on a roasting tray
Pierce the skin all over with a fork and season with salt and pepper
Peel and cut one of the oranges into thick slices and put inside the duck
Roast in a the pre-heated oven for about 20 minutes
Turn down the heat to about 340F/170C/Gas Mark3 and cook for a further 20 minutes
Remove from the oven and baste with the juices from the pan
Return to the oven and cook for a further 30 to 45 minutes depending upon the size of the duck
Whilst the bird is cooking, place the giblets in about 10 fl oz (300ml) of water and bring to the boil, simmering until you have a good stock
Transfer the duck to a serving dish when ready and keep it hot
Meanwhile, strain the stock from the giblets into a clean saucepan
Skim the fat off the pan juices and add to the stock along with the grated rind of 3 oranges, sugar and sherry
Season with salt and pepper, bring to the boil and simmer for 5 minutes
Peel and slice the remaining orange and dress the duck with the slices
Slice and serve the duck with the sauce
Bacon Badger
Atraditional Bucks recipe dating back hundreds of years
Ingredients:
Serves 8-10
14 oz (400gm) bacon lardons
7 oz (200gm) self-raising flour
3 oz (90gm) shredded beef suet
2 Maris Piper potatoes
1 large onion
1 handful each of fresh parsley, sage and thyme
1 tbsp milk
Black pepper
Kitchen string
Method:
Pre-heat the oven to 350F/180C/Gas Mark 4
In a frying pan, dry fry the bacon lardons for 10 mins until crispy.
Remove with a slotted spoon onto a plate lined with kitchen roll and leave to cool.
Slice the potato into thin, small batons, and chop onion finely.
Sift the flour into a mixing bowl, mix in the suet and season with pepper.
Add 3 fl oz (100ml) cold water to the mixture very gradually, mixing well as you go, until it is a sticky dough.
On a clean, floured surface, roll the pastry out to A4 size
Then transfer to a greased piece of greaseproof paper, 10 cm larger than the pastry.
Sprinkle with the cooled lardons, onion and potato, then chop the parsley, sage and thyme and sprinkle on top.
Roll up into a long log, sealing at the ends, then wrap in the greaseproof paper.
Wrap this again in a clean tea towel and tie up the ends with kitchen string.
Steam over a large saucepan of boiling water in a steamer or metal colander for 1 hour and 30 mins.
Unwrap the roll from the tea towel and the paper, then and transfer to a greased flat baking tin.
Brush the milk over the pastry and bake for 25 mins.
Serve with salad and pickles.
Bacon Dumplings
Ingredients:
1 lb (450gm) of plain flour,
7 oz (200gm) shredded suet,
3 tbsp water,
12 rashers of rind-less bacon (diced small),
2 Onions, finely chopped
2 Potatoes (peeled and grated)
A little chopped fresh sage
Sea salt
Freshly ground black pepper to season.
Method:
Sweat the onions in butter until golden
Make a stiff paste with the flour, shredded suet, a pinch of salt and water – add more flour if a little sticky.
Knead it with your hands for a minute or two so that it becomes silky.
Then roll out the paste to 1 inch (25mm) thick in a large rectangle on a floured work surface.
Cover the whole area with the diced bacon, onions, grated potato and sprinkle over the sage and seasoning.
Moisten the edges and roll up the pastry, seal the ends.
Then roll in a double thickness of greaseproof paper and secure at both ends
Wrap up in clean cloth, secure with string or safety-pins, and boil or steam for 2 to 3 hours.
Unwrap and cut up to serve thick slices.
Buckinghamshire Dumplings
Ingredients:
1 lb (450gm) suet pastry
12 oz (340gm) lean bacon rashers
12 oz (340gm) pigs liver
8 oz (225gm) onions
1 tsp sage
1 tsp parsley
Pepper
Method:
Clean, skin, core and thinly slice the kidney
Roll it into a rectangle about ¼ inch (7mm) thick
Place on the bacon rashers, liver and onions, sprinkle with the chopped herbs and pepper
Dampen the edges of the pastry and roll up lightly
Seal the edges
Wrap the dumpling in a scalded well-floured cloth and tie the ends
Steam for 2½ to 3 hours
Serve with floury boiled potatoes, green vegetables and gravy
Buckinghamshire Rabbit Pie
Ingredients:
A 2 to 2½ lb (900gm to 1.025Kg) rabbit
8 oz (225gm) prepared puff pastry (See Index)
2 oz (60gm) short cut macaroni
2 oz (60gm) grated Cheddar cheese
½ pint (300ml) double cream
1 bouquet garni
1 peeled onion spiked with cloves
Salt and black pepper
2 tsp chopped parsley
1 tsp chopped thyme
A little beaten egg
Method:
Joint the rabbit and soak in salted water for about 1½ hours
Drain off and dry the joints with kitchen towel
Return to a saucepan, cover with cold water and bring to the boil
Skim any froth from the top then add a bouquet garni, the onion and seasoning
Cover and simmer until tender; about 1½ hours
Transfer the rabbit to a plate or dish and allow to cool a little before removing the meat from the bones
Strain the cooking liquid into a saucepan and bring to the boil
Add the macaroni and boil until tender
Mix the macaroni with the meat then stir in the chopped onion, herbs, seasoning and grated cheese
Transfer the mixture to a 2 pint (1.2Lt) pie dish with a pie funnel and pour the cream over the mixture
Roll out the pastry and cut a strip off with which to line the rim of the dish
Brush this strip with cold water and cover with the rest of the pastry
Then press down firmly to seal then trim off the edges
Cut slots in the top to allow steam to escape then brush over with beaten egg
Bake for about 40 minutes in a pre-heated oven at 425F/220C/Gas Mark 7
Serve with mashed potatoes, carrots and fresh green vegetables
Cherry Bumpers
Buckinghamshire was once famous for its Black Cherry orchards. At the end of August, Cherry Pie Sunday celebrated the end of the cherry picking season. One of the pubs in Codsen, which is near Princes Risborough, used to sell huge amounts of these with their ale.
Ingredients:
1 lb (450gm) black cherries
8 oz (225gr) Shortcrust Pastry (See Index))
2 oz (60gm) sugar
Caster sugar for sprinkling
Method:
Pre-heat your oven to 400F/200C/Gas Mark 6
Stone the cherries, place them in a bowl and sprinkle them with sugar
Roll out the pastry to about ¼ inch (6mm) thick and cut into 4 inch (100mm) circles
Pile the cherries in the middle of the pastry circles and fold them over, pinching the edges firmly together
Bake the turnovers for about 30 minutes, until golden brown
Sprinkle with caster sugar and serve
Cherry Turnovers
(Possibly originating from Frithsden in Hertfordshire)
Cherry Turnover day is August 28th
Ingredients:
1 lb (450gm) self-raising flour,
7 oz (200gm) lard, pinch salt, cold water to mix
Cherries,
Brown
Sugar
Method:
Cut lard into small pieces, then rub lightly into flour.
Mix to a stiff paste with water.
Roll out once to ½ inch (12mm) thickness.
Cut out rounds with a medium sized saucer.
Stalk and wash the cherries.
Put about a dozen on one half of pastry round
Cover liberally with soft brown sugar
Leave a margin of ¾ inch (2cm), moistened with cold water.
Turn over the other half of pastry and pinch edges together firmly.
Brush with egg, milk or water, dredge with castor sugar.
Put on greased tin and bake in hot oven for 20 or 30 minutes.
Eat hot or cold.
Old Bucks Custom for Baking a Joint of Beef
Method:
Sprinkle the joint with brown sugar instead of salt
This will give you extra rich gravy and a unique flavour to the meat
Stokenchurch Pie
'S tokenchurch' means 'a church made from logs'
Stokenchurch is a village and civil parish within Wycombe district and is located in the Chiltern Hills. The village was transferred to Buckinghamshire from Oxfordshire in 1896.
Ingredients:
1½ lb (675gm) cooked, minced meat (anything that takes your fancy)
1 lb (450gm) flour
8 oz (225gm) lard
4 oz (110gm) macaroni
A little stock
3 hard-boiled eggs, quartered.
A little salt
Method:
Make a small amount of thick stock and add to the minced meat
Boil the macaroni, cut up and mix in with the meat and stock
Make a pastry with the flour and lard
Roll out the pastry and set half aside for the top
Grease a tin and line with pastry
Place half the meat in the tin and cover with the eggs
Put the rest of the meat on top and cover with the remaining pastry
Roll up any left-over pastry and decorate the top of the pie
Make a hole in the centre and brush over with milk
Bake in a hot oven for about 30 minutes
Cambridgeshire
A close up of a sign Description automatically generatedCounty Flag
County Town: Cambridge
County Flower: Pasqueflower
CAMBRIDGESHIRE, IS a County in England, bordering Lincolnshire to the north, Norfolk to the northeast, Suffolk to the east, Essex and Hertfordshire to the south, and Bedfordshire and Northamptonshire to the west.
The city of Cambridge is the County town.
Modern Cambridgeshire was formed from the historic Counties of Cambridgeshire and Huntingdonshire, together with the Isle of Ely and the Soke of Peterborough; it contains most of the region known as Silicon Fen.
Cambridgeshire is twinned with Kreis Viersen in Germany
Sections of the County closer to London are part of the Metropolitan Green Belt, which limits development. It is the location of the nationally important Pinewood Studios and Dorney Lake, which held the rowing events at the 2012 Summer Olympics. It is also well known for the new town of Milton Keynes and the Chiltern Hills area of outstanding natural beauty
Cambridge Burnt Cream
Apparently, this cream , which is somewhat reminiscent of a crème brulè, was introduced to Trinity College, Cambridge sometime in the 19th C. The ingredients, as you can see, are pretty simple, but care should be taken in its preparation.
Ingredients:
Serves: 4-6
1 pint (600ml) double cream
1 tsp vanilla essence
4 egg yolks
3 tbsp sugar
Method:
Place the cream and vanilla essence in a saucepan and bring to the boil
In a large mixing bowl beat the eggs together with 1 tbsp of sugar until thick
Allow the cream to cool slightly then pour it over the egg yolks, whisking constantly
Pre-heat the oven to 300F/150C/Gas Mark 2
Put the mixture into an oven-proof dish or ramekins and bake for 30 minutes until set
Leave to cool and place in a refrigerator for about 2 hours
Pre-heat the grill, sprinkle the remaining sugar over the cream, ensuring an even, thick coating
Place under the grill as close as possible to the heat
Keep watch on the grilling because you want the cream to caramelise but not burn
Allow to cool and serve
Cambridge Sauce
(Dates back to 1860)
This sauce is similar to mayonnaise, which would be served with salads. However, with the current habit of using ‘mayo’ with just about anything, including chips, your choices are limitless.
The City of Cambridge is a university town and the administrative centre of the county. It lies in East Anglia about 50 miles north of London. Cambridge is also at the heart of the high-technology centre known as Silicon Fen – a play on Silicon