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Here's the list of dishes i would like you to post about. Chose one, be sure nobody else has already posted it and create a post with:
- picture;
- ingredients (in short);
- brief procedure;
- any curiosity about it;
- your name and surname in the title;

Be ready to comment your dish orally in class. As soon as you have posted it, put a check symbol ✅ next to the recipe (look at the example).

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1. SHEPHERDS PIE 🟠

2. BANGERS AND MASH ✅

3. PUDDING ✅

4. PLOUGHMAN'S LUNCH 🟠

5. COBBLER 🟠

6. WELLINGTON BEEF ✅

7. BUBBLE AND SQUEAK ✅

8. FISH AND CHIPS ✅

9. JELLIED EELS ✅

10. KIPPERS ✅

11. LANCASHIRE HOTPOT 🟠

12. RAG PUDDING. 🟠

13. STARGAZY PIE ✅

14. STOTTIE CAKE 🟠

15. SUET PUDDING 🟠

16. SUNDAY ROAST✅

17. BATTENBERG CAKE 🟠

18. ECCLES CAKE ✅

19. EVE'S PUDDING. 🟠

20. FOOL 🟠

21. PARKIN 🟠

22. QUEEN OF PUDDINGS ✅

23. SCONES ✅

24. SYLLABUB ✅

25. TRIFLE ✅

26. TOAD IN THE HOLE 🟠

27. SCOTCH EGGS ✅

28. HOT CROSS BUNS ✅

29. BANANA BREAD ✅

30. SPOTTED DICK ✅

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BASICALLY: mashed potatoes, leftover vegetables, bacon, leftover roast, fried or poached eggs, for serving (optional).

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Bubble and squeak is a quirky name for a dish that is mostly fried leftover vegetables, usually from Sunday lunch—making it popular for Monday lunch or dinner.

Traditionally, bubble and squeak will be eaten on a Monday for lunch or dinner, sometimes with a fried egg on top, and can include a little bacon or leftover meat from the day before. There are no hard-and-fast rules for this recipe except for mashed potatoes—it's the "glue" that holds the dish together.

Use bubble and squeak as a way to use up whatever you have left from dinner and transform it into something delicious!

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ingredients: Perfectly roasted beef served with crispy roast potatoes, carrots and Yorkshire pudding.

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it is called sunday roast because In the days of King Henry VII in 1485 it was considered a celebration. It is eaten on Sundays after church to end the religious fast.
Sunday Roast is a long time British tradition meal. it is also called roast beef dinner

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Ingredients
This is what you need to make the best banana bread: flour, sugar, salt, baking soda, vanilla extract, softened butter, eggs and of course very ripe bananas.
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Brief procedure
the first step you need to do is cut the babanas into small pieces. And then mash them. Then you have to add soft butter, egg and baking powder
At this point, add the mashed bananas and the flour. Add the baking soda and cinnamon
it is poured into a rectangular container and then placed in the oven at 180 degrees for about an hour.
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Curiosity
Banana bread is usually prepared with very ripe bananas, those with brown-stained peel, the ones that the most squeamish usually discard.
it is a recipe that is much appreciated, it looks good even without being combined with the idea of ​​recycling

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it's easy to prepare, it only takes 15 minutes!

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"Spotted what?" I understand you. This is the most common question that comes from the giggling lips of Americans when they first hear the name of this legendary British dessert, Spotted Dick. Despite its immense popularity over at least two centuries, time seems to have lost the origins of its bizarre name.

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Principal ingredients: pastry, butter and currant.

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Eccles cake is a small and round pie of the Lancashire food tradition.

It is made of pastry filled with dried currants, orange zest, candied lemon, nutmeg and sugar, spices and cinnamon. Bake the Eccles cake for 15-20 minutes and when the past is golden leave it to cool.

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Syllabub is a dessert with a mountain cream made fromage sweater wine, spaces, l’émondeur judicieux, sugar and cream. Has a soft but sustained consistency a and is created in various characteristics with different use of alcohol.

Is one of the oldest English dessert.

I never tasted this kind of dessert but it seems very good.

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This dessert have his origin in the Great Britain of the XVI century, but during the time, there were widespread many variations of the original recipe around the world.
Ingredients: The Trifle is a dessert make with strawberries (or others fruits), sponge cake, powdered sugar, liquid cream and custard.

Procedure: To make this fantastic English dessert you have to spend about 30-40 minutes to prepare it. You have to cut in cubes the sponge cake, after that you have to start to make layer on layer alternating strawberries, sponge cake with custard and liquid cream.
On the top of the last layer you can sprinkle a little of powdered sugar.

In the original recipe you have to add also some Sherry (a spanish liqueur wine) at the others ingredients to soften  the sponge cake.

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When we talk about English desserts it is impossible not to imagine sumptuous teas in the palace with small delicacies of various tastes and sizes. Among these is not missing, at least since 1884, the year in which she seems to have been born, the Battenberg cake. It is said that it was first made in honor of the wedding between Queen Victoria's granddaughter and the Prince of Battenberg, but the reason that prompted the cooks to create a chess cake is unclear.
Ingredients:

• 175 g of 00 flour

• 180 g of butter

• 175 g of sugar

• 3 eggs

• 65 g of almond flour

• 1 sachet of baking powder

• 1/2 teaspoon almond extract

• 1/2 teaspoon of vanilla extract

• 100 g apricot jam

• red gel dye q.b.

• 200 g of marzipan

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4 eggs
500 g of pork sausage or salami paste
1 tablespoon of your favorite rub
60 ml of your favorite barbecue sauce, try the recipe Cook the eggs by placing them in a pot with cold water, bring to the boil then mix gently and turn off the heat. Wait 5 minutes then drain the eggs and immediately immerse them in a bowl of water and ice to stop cooking and cool them quickly. If you want to use quail eggs, the procedure is the same, wait only 4 minutes instead of 5 before immersing the eggs in ice water.
After 6 – 7 minutes proceed to peel the eggs under running water. Help yourself with a teaspoon by tapping on the shell in order to break it without damaging the contents.
Remove the sausage casing and add a spoonful of your favorite spice mix, alternatively you can use a homemade one with few ingredients, take a look at our guide to homemade rubs. Mix well and knead with your hands to mix and incorporate the spices into the meat.
Roll out the sausage paste on a sheet of parchment paper, making a thin disc large enough for each egg.
Place the peeled eggs in the center of the meat disc and very gently wrap the eggs completely with your hands. They must be completely covered by the sausage
Prepare your device for low temperature indirect cooking with smoking. Indicatively 110 – 120 °C are just fine.
Arrange the Scotch eggs wrapped in sausage directly on the grill on the indirect side, insert the smoke chips of your favorite essence (I used cherry and apple), close the lid and smoke for 45 – 50 minutes.
Adding the finishing touch, brush the eggs with the bbq sauce, close the lid and continue cooking for another 10 minutes.
Remove the scotch eggs from the grill and serve immediately.

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Principal ingredients: fish, chips, flour, eggs, milk and some souces

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Fish and chips is one of the most popular meal in the United Kingdom, it is known also because it can be taken away or eaten in a pub where usually is one of the most chosen.
We are talking about breaded cod fillets and after fried.
It is mostly accompanied by chips.
It's not difficult to prepare, you can do it in 30 minutes and cook it in 40 minutes.
This meal can be used for an informal dinner for example, with friends.
Recently the UK invented the National Fish and Chips Award, they reward who cooks the best fish and chips.

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Pudding is a traditional English dessert that people eat during Christmas time. Every family has its own recipe for it; the day the pudding ingredients are assembled the whole family is involved “stirring up” the ingredients and then steam the pudding in pudding basins.  A popular tradition was to add a silver coin (six pence) to the pudding batter and whoever found the coin in their serving would have good luck.  The list of ingredients is very long; mainly dried fruit is used, but also brown sugar, eggs and spices. Once the pudding is prepared it can be kept for days, the longer the better (better taste!!).

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As an Amazon Associate I earn from qualifying purchases. See my disclosure policy.

A thoroughly authentic Christmas Pudding recipe, also known as Plum Pudding or Figgy Pudding! It's the perfect make-ahead dessert as the flavors only get better over time. A household favorite for centuries, no traditional Christmas is complete without a Christmas Pudding!

What is Figgy Pudding?

If you're familiar with the figgy pudding Christmas carol, We Wish You a Merry Christmas, you may have asked yourself at some point, "what is a figgy pudding anyway?"

All three of these names refer to a traditional English steamed cake-like dessert comprised of breadcrumbs, flour, suet, sugar, eggs, brandy, lemon zest, candied citrus peel, spices, and dried fruits (specifically raisins, currants, and golden raisins). With respect to the different names, the short answer is that figgy pudding can be considered a much earlier precursor of plum pudding and they've both come to be referred to as Christmas pudding.

Figgy pudding dates back to the 14th century and was a much different dish than what we refer to as figgy pudding today. It was more of a wet, sticky, thick porridge consisting of boiled figs, water, wine, ground almonds, raisins and honey. It later evolved into incorporating ground meat and grains and then later still evolved into a steamed pudding that was made with raisins.

Where does the term " plum" pudding come from? Plums were what the pre-Victorians called raisins, and dried fruits in general, and the name stuck.

It wasn't until 1845 when it first came to be called "Christmas Pudding" in Eliza Acton's bestselling cookbook, Modern Cookery for Private Families.

And so we have three names that are still used in different regions of the English-speaking world. In the U.S. it is more commonly called Figgy Pudding whereas in the UK and Ireland it is more commonly known as Christmas Pudding (or simply "pud"), or Plum Pudding.

As with many traditional Christmas desserts, plum pudding incorporates symbolism reflective of Christ such as the holly (representing the crown of thorns), and setting the pudding on fire (representing the passion of Christ).

How Far in Advance Should I Make Christmas Pudding?

As with other Christmas goodies that are meant to be made in advance in order to allow their flavors to develop (e.g., Stollen, Printen, Springerle, Speculoos, etc), Christmas pudding was traditionally made several weeks before Christmas. The brandy acts as both a preservative and draws out more flavor from the other ingredients. So generally the longer the pudding matures, the more flavorful it will be.

In the UK, Christmas pudding was traditionally prepared on what is known as "Stir-up Sunday" ("stir-up" being a reference from the Book of Common Prayer), the last Sunday before Advent (typically the last Sunday in November, or 5 weeks before Christmas). This was day the pudding ingredients would be assembled and the whole family would be involved "stirring up" the ingredients and then steam the pudding in pudding basins. A popular tradition was to add a silver coin (six pence) to the pudding batter and whoever found the coin in their serving would have good luck. Once cooked and cooled down, the puddings would be carefully wrapped and stored in the basement until ready for serving on Christmas.

Can I Omit the Alcohol?

The brandy serves as a preservative for prolonging the shelf life of the pudding and also draws out more flavor from the ingredients as the pudding matures. You can omit the brandy if you prefer but the pudding will need to be stored in the fridge (wrapped extremely well to prevent drying out) and consumed within a week.

How Long Should You Steam Figgy Pudding?

You'll see different recipes recommending different times - anything from 3 hours to 8 hours. There's really no right or wrong to this but if you are using suet, which is traditional and what we recommend for the best texture, you'll need to steam it for at least 4 hours, preferably longer as it takes suet a long time to break down (longer than butter) and to create the air pockets that gives desserts like this their characteristically soft texture.

The longer you steam the pudding the darker it will become, more closely resembling the pictures of traditional plum pudding you've seen. If you want that traditional dark brown color, steam it for closer to 8 hours.

It is very difficult to over-steam a pudding so if you're uncertain, just keep steaming until your pudding is a rich, dark color.

How Long Does Christmas Pudding Keep?

Three elements are key to a lengthy storage time: The alcohol and sugar content (preservatives) and proper storage. The pudding needs to be wrapped very tightly and stored in a cool place that is fairly dry but with enough humidity to keep the pudding from drying out. The ideal, and traditional, storage space is a basement or cellar. As long as it is cool but not freezing, a balcony or sheltered area outside out of sunlight will work too. If you do not have a cool, dark environment in your home you can keep it in the fridge but make sure it is tightly wrapped in two layers of plastic wrap and some aluminum foil to prevent it from drying out.

Properly stored, plum pudding will keep for several weeks. (Traditionally it would even be stored for several months, even as long as a year or more, though that makes me a bit nervous.) You can also freeze the pudding for up to a year. Make sure it is well wrapped in two layers of plastic wrap, then aluminum foil, then place it in a freezer bag or airtight container.

How to Reheat and Serve Christmas Pudding

After your pudding is done maturing and you're ready to serve it, unwrap it, place it back in the pudding mold, cover and re-steam it for 30-60 minutes or until heated through. Alternatively you can cover and microwave the pudding.

The traditional way to serve the pudding is to pour some more brandy over it and set it on fire, letting the fire burn down and then serve it with Hard Sauce, also known as Brandy Butter in the UK. Though hard sauce is traditional you can also serve it with a dusting of confectioner's sugar, some whipped cream, brandy sauce, English custard, ice cream, or lemon sauce.

How to Light a Christmas Pudding

To set your Christmas pudding on fire pour some brandy, 3-4 tablespoons, into a soup ladle. Hold the ladle over a flame, tipping it slightly to allow the brandy to catch the flame. Once the brandy is on fire, slowly pour the flaming ladle over the top of the pudding; the fire will transfer to the pudding. Wait for the fire to naturally extinguish and then serve the pudding.

Traditionally the pudding is brought to the table, the lights are turned off, and the pudding is set aflame for everyone to see. It's a guaranteed crowd-pleaser that will elicit "oohs" and "ahhs"!

Christmas Pudding Recipe

Let's get started!

Place the raisins, sultanas, currants, almonds, and candied citrus peel in a bowl. Pour the brandy over and stir to combine the mixture. Cover and let sit overnight to allow the brandy to fully penetrate the fruit.

The next day, place the breadcrumbs, flour, brown sugar, baking powder, salt, and spices in a bowl and stir to combine.

In another bowl add the soaked dried fruit mixture, grated apple, suet, lemon and orange zest, black treacle, and egg. Stir to combine.

Add the dry mixture to the fruit mixture and stir to thoroughly combine it. It will be thick and sticky.

Generously butter your 2 liter pudding mold and scoop the batter into the mold, pressing down and smoothing the top.

Cut a circle out of parchment paper the same diameter as the top of the pudding mold. Lightly butter the paper and place it, butter side down, on top of the batter. Next tear off two more pieces of parchment paper large enough to cover the to of the pudding mold and partially down the sides of the mold. If your pudding mold is small and the batter comes to the top of it, fold a pleat in the center of the parchment papers to allow room for expansion as the pudding cooks. Trim off excess paper.

Secure the paper by folding down the sides and tying securely with a string (to make it easier you can secure it first with a rubber band while you're tying it and then remove the rubber band).

Note: If your mold comes with a lid as mine does, I still like to add a layer of parchment paper before securing the lid.

Bring a large pot of water to a very low simmer. Place a folded cloth on the bottom of the pot to prevent the pudding mold from coming in direct contact with the pot in order to prevent scorching.

Lower the pudding mold down into the water on top of the folded cloth. The water level should come up to the halfway point of the pudding mold. Cover the pot with the lid.

Steam the pudding over very low heat for approximately 8 hours. Check periodically to ensure the water level is still at the halfway point and add more water as needed.

The longer the pudding steams the darker in color it will become.

When the pudding is done steaming, carefully lift out the pudding mold and let it sit for 5 minutes. Then invert the pudding on a plate. Let it sit until the pudding slides out onto the plate. Let the pudding cool completely.

To store, if you are freezing it wrap it tightly in at least two layers of plastic wrap, then wrap with foil, and place it in a ziplock freezer bag. remove the parchment paper and wrap the pudding with clean parchment paper followed by aluminum foil. Wrap tightly. Store it in a cool, dark place, preferably a basement. If you don't have a cool, dark place you can store it in the fridge but first butter the parchment paper before wrapping the pudding to help retain moisture. See storing guidelines section of blog post for more info.

When you're ready to serve the pudding you will need to reheat it either by re-steaming it for 30-60 minutes or until heated through or you can also microwave it in a microwave safe container to keep the moisture in.

You can light the pudding just before serving (see blog post section on how to light a pudding) and then serve with Hard Sauce, also known as Brandy Butter in the UK. Alternatively you can serve it with a dusting of confectioner's sugar, some whipped cream, brandy sauce, English custard, ice cream, or lemon sauce.

Enjoy!

For more traditional British favorites, be sure to try our:

Traditional Christmas Pudding (Figgy Pudding)

Kimberly Killebrew

Also known as Plum Pudding and Christmas Pudding, this Figgy Pudding is the perfect make-ahead dessert as the flavors only get better over time. A household favorite for centuries, no traditional Christmas is complete without a Christmas Pudding!

Place the raisins, sultanas, currants, almonds, and candied citrus peel in a bowl. Pour the brandy over and stir to combine the mixture. Cover and let sit overnight to allow the brandy to fully penetrate the fruit.

The next day, place the breadcrumbs, flour, baking powder, brown sugar, and spices in a bowl and stir to combine.

In another bowl add the soaked dried fruit mixture, grated apple, black treacle, suet, lemon and orange zest, and egg. Stir to combine.

Add the dry mixture to the fruit mixture and stir to thoroughly combine it. It will be thick and sticky.

Generously butter your 2 liter/3.5 pint pudding mold and scoop the batter into the mold, pressing down and smoothing the top.

Cut a circle out of parchment paper the same diameter as the top of the pudding mold. Lightly butter the paper and place it, butter side down, on top of the batter. Next tear off two more pieces of parchment paper large enough to cover the to of the pudding mold and partially down the sides of the mold. If your pudding mold is small and the batter comes to the top of it, fold a pleat in the center of the parchment papers to allow room for expansion as the pudding cooks. Trim off excess paper.

Secure the paper by folding down the sides and tying securely with a string (to make it easier you can secure it first with a rubber band while you're tying it and then remove the rubber band).

Note: If your mold comes with a lid as mine does, I still like to adda layer of parchment paper before securing the lid.

Bring a large pot of water to a very low simmer. Place a folded cloth or trivet on the bottom of the pot to prevent the pudding mold from coming in direct contact with the pot in order to prevent scorching.

Lower the pudding mold down into the water on top of the folded cloth. The water level should come up to the halfway point of the pudding mold. Cover the pot with the lid.

Steam the pudding over very low heat for approximately 8 hours. The water should not be boiling, it should be steaming. Check periodically to ensure the water level is still at the halfway point and add more water as needed.

The longer the pudding steams the darker in color it will become.

When the pudding is done steaming, carefully lift out the pudding mold and let it sit for 5 minutes. Then invert the pudding on a plate. Let it sit until the pudding slides out onto the plate. Let the pudding cool completely.

To store, remove the parchment paper and wrap the pudding with clean parchment paper followed by aluminum foil. Wrap tightly. Store it in a cool, dark place, preferably a basement. If you do not have a cool, dark environment in your home you can keep it in the fridge but make sure it is tightly wrapped in two layers of plastic wrap and some aluminum foil to prevent it from drying out. Follow these same guidelines along with placing the pudding in a ziplock freezer bag to freeze the pudding.

When you're ready to serve the pudding you will need to reheat it either by re-steaming it for 30-60 minutes or until heated through or you can also microwave it in a microwave safe container to keep the moisture in.

You can light the pudding on fire just before serving (see blog post section on how to light a pudding) and then serve with Hard Sauce (i.e., brandy butter) or powdered sugar, whipped cream, English Custard, ice cream, or lemon sauce.

Originally published on The Daring Gourmet December 15, 2020

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Traditional Christmas Pudding (Figgy Pudding)

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As an Amazon Associate I earn from qualifying purchases. See my disclosure policy. A thoroughly authentic Christmas Pudding recipe, also known as Plum Pudding or Figgy Pudding! It's the perfect make-ahead dessert as the flavors only get better over time. A household favorite for centuries, no traditional Christmas is complete without a Christmas Pudding!

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British scones are small nibbles that are fairly plain on their own but are classically eaten with jam and clotted cream, making for a real treat.The basic ingredients for scones really are the same: flour, leavening, a little salt, some fat, milk, and maybe a little sugar.
BRIEF PROCEDURE: British scones are small nibbles that are fairly plain on their own but are classically eaten with jam and clotted cream, making for a real treat. The basic ingredients for scones really are the same: flour, leavening, a little salt, some fat, milk , and maybe a little sugar.
BRIEF PROCEDURE: Combine the dry ingredients in a large bowl, stir together the flour, sugar, salt, baking powder and baking soda. Cut in the butter . Whisk the wet ingredients: in a separate large mixing bowl, combine the buttermilk, egg, and vanilla extract. Make a well and combine the dry and wet ingredients together: mix until just combined.Transfer the dough to a floured surface. Divide the dough and cut out wedges: divide into 2 equal parts. Lightly knead each . Cut each round into 8 wedges and place on prepared baking pans.
Egg wash and bake! Brush egg wash over the scones and bake until golden brown.

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The Wellington Beef is a dish of English origin, made out of fillet steak coated with pâté and duxelles, wrapped in puff pastry and then baked.

The origin of the name actually is unknown but historians believe that it come from Arthur Wellesley, the first duke of Wellington, When he became famous this dish start to be a well-established part of the english cuisin and was considered a "timely patriotic rebranding of a trendy continental dish" because it was so similar to a really famous French dish, the “filet de bœuf en croûte”.

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This dish originated in the 18th century on the East Side of London. It's really simple to make and has simple ingredients too.

Ingredients 2x:
1800 g Speeled eels

-Malt vinegar

-8 whole cloves

-6 bay leaves

-16 black peppercorns

-8 teaspoons Salt

-2 Lemon (zest and juice)

-2 bunch of curly parsley

-Freshly ground white pepper

-Wholemeal bread and butter

Preparation:
Jellied Eels can be made by cutting the eels diagonally about one inch long.  Toss with the lemon juice, bay leaves, peppercorns, cloves and salt in a large saucepan.  Add water and boil for 20 minutes.  Next, add the parsley and let it cool into the mixture.  When the jelly has formed, it is ready to be served.

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The following ingredients are needed to prepare stargazy pie:
- 4-8 sardines
- Mustard
- 150 g of bacon
- 16 small onions
- 25 g butter
- 200 g of flour
- White wine
- 2 eggs

The preparation procedure involves melting a stick of butter over a low flame as the first step; once melted, small onions and bacon are added. The second step is to stir in the flour to make a roux and cook for one minute. Then add the white wine and fish stock, stir well to remove any lumps, bring to a boil and cook for 5-10 minutes. Add the cream and bring to a boil, stirring until a thick sauce is obtained. The third step is to roll out the dough. Then cut out a strip of dough. The fourth step is to pour some sauce into the plate and arrange the mackerel on top, with the heads on the edges of the plate. Pour over the remaining sauce. The fifth step is to cut out a slightly larger piece of dough, then make slits in the dough large enough to pass the mackerel heads through.  The sixth step is to lower the pie pan, then, going around the pie pan one fish at a time, pass the fish heads through the pastry. Finally as the last step Brush the pastry with beaten egg and bake for 40-45 minutes until the pastry is golden and crispy.

One cuiriosity about this dish is that Nancy Kerr and James Fagan recorded an album and track Starry Gazy Pie in 1997.

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The recipe usually calls for a mix of mutton (nowadays more frequently lamb) and onions covered with sliced potato, and slowly baked in a pot containing stock or sometimes water.

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Lancashire hotpot is a stew originating in Lancashire in the North West of England. It consists of lamb or mutton and onion, topped with sliced potatoes and slowly baked in a pot at a low heat.

HISTORY ED ETYMOLOGY

In the 17th century the word "hotpot" referred not to a stew but to a hot drink.An early use of the term to mean a meat stew was in The Liverpool Telegraph in 1836: "hashes, and fricassees, and second-hand Irish hot-pots". The Oxford English Dictionary gives the etymology as "hot adj. + pot n.", and cites the analogous French term pot-au-feu.

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Hot cross buns are sweet buns of English origin prepared for Easter, with raisins and a cross made with flour and almond extract.
Ingredients:
-500 g of flour
- 1 bag of yeast
- 75g of sugar
- 2 tablespoons of vanilla extract
- cinnamon and nutmeg
- 1 eggs
- 250ml of milk
- 1 tablespoon of salt
- 75g of butter
- 80g of raisins
Procedure:
you start by mixing the flour with the yeast, after this you add the sugar, the vanilla and the egg.  mix everything and add the milk and salt, add the butter and finally the raisins.  knead the dough with your hands for ten minutes and then let it rest for an hour.  finally the dough is divided into 20 pieces and cooked at 180 degrees for 20 minutes

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A dish fit for a Queen, this pudding has roots that can be traced back as far as the seventeenth century. With peaks of soft meringue with a softly toasted crust, covering a sweet center of raspberry  jam and a base of custard, this pudding is a true British classic that has stood the test of time.

Like many puddings of yesteryear, the base of this custard stems from day-old bread soaked in milk; the modern version of this pudding adds egg yolks to milk soaked and sweetened breadcrumbs. The base turns into something remarkably cake-like, but with the added richness of custard.

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Ingredients: Pounds Of Lean Shoulder Pork1 Pound Of Pork Fat Teaspoons of Salt Teaspoons Of White Pepper Teaspoon Of Mace , Teaspoon Of Nutmeg1 Teasp.

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Although some erroneously claim that the term bangers ("sausages") has its origins in World War II , it was already used since at least 1919. [1] The word banger would derive from the fact that, during the Great Conflict , the shortage of meat prompted sausage makers to make them with a very high concentration of water. This caused foods to "pop". As the name suggests, bangers and mash is a dish of pork, lamb or beef sausages and mashed potatoes.

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You will need: 130 g of breadcrumbs; 3 eggs; 90 g of self-raising flour; 140 g of butter; 150 g of cane sugar; 300 g of quinces; 150 g of light raisins; 150 g of dark raisins; 110 ml of brandy; 3 tablespoons of beer; 80 g of dried figs; 60 g of candied citron; 60 g of dehydrated apricots; 30 g of candied cherries; 1 untreated orange; 2 cm of fresh ginger; 1 teaspoon cinnamon; nutmeg; allspice; salt.

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Ingredients: Stargazy pie is a Cornish dish made of baked pilchards, along with eggs and potatoes, covere.

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The pie originates from the fishing village of Mousehole in Cornwall. As with many parts of Cornish heritage, a legend has appeared about its origins. In this case, the pie is served to celebrate the bravery of Tom Bawcock, a local fisherman in the 16th century.

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Ingredients

2 eggs

2 smoked kippers

225g bag baby leaf spinach

Serve with lemon wedges and crusty bread

Method

1. Fill a deep, wide frying pan with boiling water, place over a high heat and bring to a simmer. Reduce the heat, swirl the water rapidly using a spoon and drop in 2 eggs, 1 at a time – the swirling water will help the egg white wrap around the yolk.

2. Poach for 2-3 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on kitchen paper.

3. Add 2 smoked kippers to the simmering water and heat through for 2 minutes. Transfer to kitchen paper to drain. Meanwhile, pierce a bag of baby leaf spinach a few times and microwave on high for 11/2-2 minutes, until just wilted.

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They're yeasted sweet buns filled with spices and various fruits such as currants, raisins, and/or candied citrus. They're decorated with a white cross representing the crucifix, either marked right into the dough or etched on top with icing. Hot cross buns are a traditional Easter food, typically eaten on Good Friday

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it means a category of Anglo-Saxon preparations based on flour and other ingredients that can be both sweet and savory in part similar to what we call in Italian puddings (in the sweet version) or pasties (in the savory variant). Puddings have the particularity of being cooked in a bain-marie and of having a rounded shape and are very common in English cuisine, but also in Irish, American and Australian cuisine.
Among these, the best known in the world is Christmas pudding, a pudding made up of many ingredients (usually 13 to represent Christ and the 12 apostles)

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Lancashire hotpot is a dish from Lancashire (north west of england).
It is a famous lamb stew topped with sliced potatoes and onion.
The hotpot is meat cooked for a long time at a low heat.

- Origin:
During the industrial revolution, when women started to work in factories, they had to stay at work all day long. They started to cook the hotpot because it requires a long cooking at a low heat.

- Ingredients:
100 gr butter
900 gr stewing lamb
2 onions
4 carrots
25 gr flour
2 tsp Worcestershire sauce
500 ml lamb stock
900 gr sliced potatoes

-Procedure:
(preheat the oven 160C)
Heat the butter and the lamb chunks in a casserole.
Then add the sliced carrots.
Sprinkle the flour and after a couple of mins add the Worcestershire sauce.
Pour the lamb stock and bring it to the boil.
Turn off the heat and put the sliced potatoes on top of the meat.
Put the casserole in the preheated oven for about 1 ½ hours.

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Ingredients200g butter plus extra for greasing, 1 large egg, 4 tbsp milk, 200g golden syrup, 85g treacle, 85g light soft brown sugar100g medium oatmeal250g self

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PROCEDURE

STEP 1 Heat the oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.

STEP 2 Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.

STEP 3 Pour the mixture into the tin and bake for 50 mins – 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. Keep for up to five days before eating if you can – it’ll become softer and stickier the longer you leave it, up to two weeks.

Parkin is a traditional ginger cake from Yorkshire, flavoured with syrupy molasses, oatmeal and warm spices. It’s very easy to cook, it only takes 15 min.Bake it afternoon tea treat.

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PREPARATION:
To make the damson cobbler, first wash the plums, cut them in half, remove the stone and collect them in a bowl, add the brown sugar, mix and set aside. Now take care of the crumble: place the cold butter into small pieces in a bowl, add the flour, and knead quickly with your hands to obtain a crumbled mixture. At this point add the cane sugar, mix and pour in the cream, mix again to absorb the liquid, and finally incorporate the flaked almonds, mix one last time to mix. The compound must be rather crumbled. Grease a 26cm diameter ceramic cake tin, pour the plums on the bottom and crumble the crumble on the surface, so as to completely cover the plums. Bake the dessert in a preheated static oven at 190° for 55 minutes. When cooked, take it out of the oven, let it cool and then enjoy your damson cobbler!

INGREDIENTS:
Cold butter 115 g
Flour 00 200 g
Cane sugar 100 g
Liquid fresh cream 150 g
Flaked almonds 40 g

FOR THE STUFFING:
Stanley plums 700 g
Cane sugar 100 g