Olde English Gingerbread

gingerbread This traditional recipe has been a great favorite since medieval times!

Ingredients

1lb honey

1lb fine white dried breadcrumbs

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon finely ground pepper

pinch of salt

butter for greasing pan

Method

  1. Lightly grease a 1″ thick shallow baking pan.
  2. Boil the honey over a medium heat and skim off the scum.
  3. Lower the heat and add the spices.
  4. Slowly add the breadcrumbs and stir well until you have an evenly-coated thick mixture.
  5. Turn the gingerbread mix into the pan.  Spread evenly. Push well into the corners.  Leave to cool.
  6. Turn out onto parchment paper and tap the base to release from the pan.
  7. Turn the gingerbread face up and cut into squares.
  8. Place a small clove in each piece.
  9. Decorate the plate with clean, dry leaves – or candy shapes.
  10. The cooled mixture can be molded like marzipan for special events!

Olde English Jam Roly-poly

A favorite pudding from childhood! Jam Roly-poly is a warm winter treat, best served with hot custard.

cake 1

Ingredients

8oz self-raising flour

4oz shredded vegetable suet

2oz caster sugar

Knob of butter

Pinch of salt

1 teaspoon cinnamon

1 egg, mixed with 1 tablespoon of milk

6oz raspberry jam

 4 tablespoons milk

1 teaspoon icing sugar

Method

  1. Heat the oven 200C/400F/Gas Mark 6.  Grease a flat baking sheet with the knob of butter.
  2. Sift the flour into a large bowl.  Add the suet, sugar, salt, and cinnamon.  Stir.
  3. Add most of the egg mix and stir (saving two teaspoons for brushing later).
  4. Gradually mix in the milk to form a soft dough.  Kneed lightly.  Leave to rest in the bowl for 5 minutes.
  5. Roll out the dough into a thin rectangle on a floured surface.  Spread with jam, leaving a 1″ border on all sides.  Wet the edges lightly with the egg mix.
  6. Roll up into a cartwheel shape from one long end to the other.  Place the seam on the underside, flat on the baking sheet.
  7. Brush on the remainder of the egg mix.
  8. Bake for 30-40 minutes until golden brown.
  9. Dust with icing sugar.
  10. Serve piping hot.

Olde English Spotted Dick

Spotted Dick is an amusing name for a delicious suet-based fruit pudding that is best serve with custard!

Spotted Dick

Ingredients

40z fresh white breadcrumbs

3oz shredded vegetable suet

3oz plain flour

1/2 teaspoon salt

2oz sugar

4oz dried currants, raisins, or sultanas

1 lemon – grated rind and juice

1 orange – grated rind and juice

4oz milk

1 tablespoon vanilla extract

Method

1. Grease a heat-proof pudding bowl.

2. Place the breadcrumbs, suet, flour, salt, sugar, and dried fruit in a large bowl.

3. Add the lemon rind and juice, orange rind and juice, vanilla, and milk.

4. Stir well with a wooden spoon until thoroughly mixed.

5. Place in the pudding bowl.  Cover with pleated greaseproof paper and tie off with string.

6. Steam in a metal culinder or sieve over a large pan of boiling water for 1 – 2 hours, checking the water regularly, and topping up the pan so it does not boil dry.

7. Serve hot.

Olde English Rabbit Stew

Rabbit Stew is a traditional Old English dish that has always been popular with country folk.

stew

Ingredients

3lb chopped rabbit

1/2lb chopped bacon

2 chopped onions

1lb sliced mushrooms

1lb sliced carrots

2lb diced potatoes

 1 chopped garlic clove

1 teaspoon salt

2 tablespoons ground black pepper

2oz flour

1/2 pint red wine

1/2 pint chicken stock

1 bay leaf

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon parsley

1 lemon – juice and grated rind

1/4 pint fresh cream

2 tablespoons corn starch

Method

1.  Mix the flour, salt and pepper in a large bowl.

2.  Brown the bacon on high in a large pan on the stove.  Remove and drain on kitchen paper.  Keep the fat.

3.  Place the rabbit meat in the hot bacon fat and stir until evenly brown. Remove and place on kitchen paper.  Keep the fat.

  4.  Lightly brown the potatoes and carrots in the hot fat.  Add mushrooms, onions, and garlic clove.  Stir continuously for five minutes.

5.  Add the wine, chicken stock, bay leaf, rosemary, and thyme.  Bring to the boil.

6.  Return the bacon and rabbit to the pan.  Reduce to a low heat.  Cover and simmer until the rabbit is tender (1 – 2 hours).

7. Remove the bay leaf.  Mix the cornstarch with a little water to form a smooth paste and stir in slowly to thicken the stew.  Add the parsley, lemon juice, and rind.  Blend in the cream just before serving.

* For a sweeter tangy stew, add 2 tablespoons of jam or marmalade with the wine and chicken stock.

Olde English Oat Cakes

Oat Cakes have long been a favorite cracker in the North of England and Scotland.  They are delicious served buttered, with cheese and Branston Pickle, or with chutney.  For a sweeter treat try them with berry compote, jelly, or jam!

Oatcakes

Ingredients

4oz rolled oats

1 tablespoon rolled oats

4oz whole wheat flour

4oz unsalted butter

1/2 teaspoon salt

2oz sugar

1 teaspoon baking powder

3oz black treacle

Method

1.  Set oven 200c / 400f / Gas 5.

2. For triangles: Grease a sandwich tin with butter and dust lightly with a half tablespoon of oats.          For rounds: Grease a baking tray with butter and dust lightly with a half tablespoon of oats.

3. Sieve the flour, baking powder, and salt in a large bowl and stir in the oats.

4. Place the butter, black treacle, and sugar in a saucepan and melt over a low heat on the stove.

5.  Add the sieved ingredients and mix thoroughly.

6. For triangles: Press the mixture into sandwich tin and sprinkle the remaining half tablespoon of oats on top. For rounds: Roll out the mixture on floured surface and cut into circles with a biscuit cutter.  Sprinkle the remaining half tablespoon of oats on top.

7. Bake in the middle of the oven for 20 – 30 minutes until the mixture is dry and slightly brown.

8. For triangles: Cool slightly. Cut into wedges.  Remove carefully and continue cooling on a wire tray.     For rounds:  Cool slightly.  Carefully remove to a wire tray.

Olde English Fruit Fool

Need a refreshing dessert for hot summer days?  Try a chilled fruit fool as a quick, easy treat!

 Ftuit Fool

Ingredients:

1lb raspberries, gooseberries, or rhubarb

4oz sugar

Water

4oz fresh elderflowers

3oz butter

3 eggs

1/3 pint of milk or single cream

4oz sugar

1 tablespoon of vanilla

Method:

1. Prepare the fruit for stewing (wash, peel, top-and-tail as needed) and place in a medium-sized pan on stove.

2. Add the sugar, elderflowers, and sufficient water to cover the fruit.  Bring to the boil and stew until all the fruit is soft.   For a smooth texture, strain the fruit through a sieve.  For a crunchier taste, stir the mixture with a fork to soften the remaining pulp.

3. Cool in the refrigerator for at least 30 minutes.

4. Over low heat melt the butter.

5. Add all the remaining ingredients and whisk continually for 8 – 10 minutes until the mixture thickens.

6. Cool in the refrigerator for at least thirty minutes.

7. Fold the cold fruit mixture carefully into the cold custard to create a marbled effect.

8. Spoon into individual serving dishes and top with fresh fruit, mint leaves, or whipped cream.

Olde English Custard

Custard was used to accompany pies and puddings in the days before ice cream!  It is still very popular today, and can be served hot or cold with a variety of delectable dishes.

custard

Ingredients:

3oz butter

3 eggs

1/3 pint of milk or single cream

4oz sugar

1 tablespoon of vanilla

Method:

1. Over a low heat melt the butter.

2. Add all the remaining ingredients and whisk continually for 8 – 10 minutes until the mixture thickens.

3. Cool slightly and place in a jug.  Serve warm.

4. For cold custard place in a covered bowl in the refrigerator until set.