From the pen of The Regency Cook

A short history of puddings (in 5 Regency rooms)

Let me whisk you through a historic house feeding you morsels of puddings in each room we enter

How to make rout cakes for your rout

Gasp at bawdy and disorderly routs and discover the cakes that were served at them

How to make an enchanting Jane Austen style picnic

Imagine picnic hampers filled with delicious food

How to make Elizabethan Shred Mince Pies for a very special Christmas

Shred Pyes Take 4 pound of a legg of veal parboiled, 4 pound of Beefe suet, 6 pared Apples, Shred altogether, put it through a sieve, season it with 4 pound of Currans, an ounce of beaten Mace, halfe a …

How to make Mother Eve’s Pudding – an 1820s recipe.

If you have a good pudding pray mind what you’re taughtTake two penny worth of eggs when they’re twelve for a groat,Then take of the fruit which Eve once did cozen,Well pared and well chop’d at least half a dozen,Six …

How to make Twitter a better place – with emotional food memories

Which food reminds you of your grandparents? For me, it’s seed cake served with tea in proper cups next to a blazing coal fire   What’s your grandparent or food memory? I’d love to hear. The words above went out …

How to make Piccalilli – Regency Style!

One of the earliest pickles to become popular in England was piccalilli

Jane Austen picnic course resources

Here is a booklet for the Jane Austen Picnic Experience course. Download the booklet (PDF)

Picnics and beer on Karen Morton’s Food and Drink Show

A brewery, a vineyard, a picnic and a recipe, first broadcast 20th June 2021

Hot Cross Bun course booklet and video links

Here is a booklet for the Hot Cross Buns course and a link to a 6 minute video that runs through all the steps in the recipe we’ll be making. Download the booklet (PDF) View the video

Greengage and Lime Sponge Pie

This recipes comes from Gary Rhodes – Around Britain. First published in 1996. Ingredients For the pie 175-225g sweet shortcrust pastry 400g fresh greengages, halved and stoned Icing sugar 2-3 tbsps greengage jam or lime marmalade For the sponge 50g …

Blood orange, ricotta and olive oil cake

From Bitter Honey: Recipes and Stories from the Island of Sardinia by Letitia Clark. For the base 1-2 blood oranges 100g sugar For the batter 200ml olive oil – any kind is good, I used virgin 200g caster sugar Pinch …

Rhyming Recipes

A delicious pudding that’s a poem from the days when few cooks could read or write

5 classic old puddings you need to try

Spotted Dick, Jam Roly Poly, Bakewell Pudding, Summer Pudding, Queen of Puddings

5 books that will get you passionate about food history

Are you interested in food AND history? Do you want to start cooking historic recipes but find it difficult to start?

Tale of a pastry cutter

I used it to make Valentine’s cakes for a romantic poetry reading.

How to save a (Regency) kitchen

Up a scaffold I hatched a plan. Looking down at an old kitchen I imagined the dresser restored and a huge kitchen table in the middle. One day I would make historic recipes in this space and bring the kitchen …

A day in the life of a Regency house

The 1830s Regency kitchen is where I work and from where I write this.

The pastry room – what was it like to work there? And a recipe for artichoke pie

A small dark room lies behind the meat safe in the Town House’s basement annexe

How to make Yorkshire Parkin

“It’s very sweet, with a distinct ginger flavour; sticky and a clinging texture” This is Yorkshire parkin as described for those who don’t know it. And if you don’t know it you should. This ginger-spiced chewy cake is certainly a …