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
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 …
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 …
A delicious pudding that’s a poem from the days when few cooks could read or write
Spotted Dick, Jam Roly Poly, Bakewell Pudding, Summer Pudding, Queen of Puddings
I used it to make Valentine’s cakes for a romantic poetry reading.
The 1830s Regency kitchen is where I work and from where I write this.
A small dark room lies behind the meat safe in the Town House’s basement annexe
“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 …
Two discovered recipes from mysterious sources and two antiquated words for being single
How do you make historical food vegan? My library of historic cookbooks offered inspiration.
My first historical cookbook had no photos but also no ingredient list.
Are you interested in food AND history? Do you want to start cooking historic recipes but find it difficult to start?
Food can take you to other places. But wouldn’t it be more fun to travel in time?
Recipes are like small detective stories. They can give historical clues.
An autumn afternoon called for gingerbread so I consulted my recipe books
Hunter’s pudding is a variation of plum pudding, and so good autumn
A quick history of the Hot Cross bun and a wonderful historic recipe
Want to do something different for Pancake Day but don’t know what?
If you have carved out a pumpkin for Halloween this recipe is ideal to use up the flesh