Hotpot was traditionally cooked in a cauldron on an open fire. Nowadays it’s made in a non-stick pan on the stove.
Large can of best Stewing Steak
2 large onions
2 cups beef stock
2oz butter or margarine
1. Peel all the vegetables. Fry the chopped carrots and onions together in the melted butter or margarine until soft.
2. Add the Stewing Steak. Stir well.
3. Cut the potatoes into 1-2″ cubes and add to the pot. Stir well.
4. Cover over the top of the potatoes with beef stock (adding more water if necessary).
5. Bring to the boil. Reduce to a low heat. Simmer for 1-2 hours until the mixture is reduced and all of the vegetables are fully cooked. Stir frequently.
Serve with red cabbage, pickled onions, mushy peas, or crusty bread.
Traditional Mince Pies used to contain meat, alongside the familiar fruit mixture found today.
Here is my Lancashire adaptation of Jeri Westerson’s recipe for the adventurous to try!
1lb lean minced beef, boiled thoroughly until reduced to small strands
4 green apples, cored, peeled and cubed into bite-size pieces
1/4lb suet, processed into fine granules
2 lemons, with rind grated, squeezed, and chopped into small pieces
4oz brown sugar
4 tablespoons black treacle
8oz cooking sherry
salt and pepper to taste
2 tablespoons mace
2 tablespoons allspice
2 tablespoons nutmeg
2 tablespoons ground cloves
4 tablespoons cinnamon
1lb pastry dough
flour to roll out pastry
1 tablespoon milk to glaze
nub of butter to grease pie dish
- Heat the oven 375/ 190 /Gas 5.
- Grease a large, deep pie dish.
- Place the cooked beef in large bowl. Add the apples, suet, raisins, currants, lemons, sugar, black treacle, cider, salt, pepper, mace, allspice, nutmeg, cloves, and cinnamon. Mix well.
- Allow the meat to cool. Stir in the sherry and brandy.
- Roll out half of the pastry on a floured surface and line the base of the pie dish. Pour in the meat mixture and press flat.
- Roll out the lid and seal the edges. Cut steam holes in the top of the pie crust. Glaze with milk.
- Bake for 30 – 45 minutes until crisp and golden brown.
- Cool on a rack. Pies can be served hot or cold.
My version varies slightly from Jeri’s. Check out the original below:
Olde English Scones
Photo: Ibán Yarza
8oz plain flour (save a little for rolling out dough)
3 teaspoons baking powder
pinch of salt
2oz dried sultanas or raisins
2oz butter (save a little for greasing tray)
1/4 pint milk
1 beaten egg (save a little for glazing)
- Heat the oven to 450 degrees / 230 degrees / Gas 8.
- Lightly grease a shallow flat baking tray.
- Place the flour, baking powder, and salt in a bowl and stir together.
- Rub in the butter until the mixture looks like large breadcrumbs.
- Add the sugar and dried fruit. Stir well.
- Mix in the beaten egg and milk to form a soft dough.
- Turn out on a lightly-floured surface and knead until the dough forms a large ball.
- Roll out to 1″ thickness. Press out 6-8 rounds with a pastry cutter. Place the rounds on tray.
- Brush with the egg glaze. Place in the middle of a hot oven for 12 – 15 minutes until golden brown.
- Remove to the cooling rack.
Serve warm with butter – or cold with jam and thick clotted cream!
Olde English Treacle Toffee
This chewy toffee is a great Halloween and Bonfire Night favorite! Try it for Thanksgiving . . .
Knob of butter for greasing pan
8oz brown sugar
1/4 teaspoon cream of tartar
4oz dark treacle
4oz golden syrup
glass of cold water
- Melt the butter over a medium heat in a large pan.
- Mix in the sugar, cream of tartar, treacle, and syrup.
- Boil steadily but do not stir. After 10 minutes test for the soft crack (setting) by dropping a small spot of the mixture into the glass of cold water. Repeat every few minutes until the toffee turns solid. This may take up to 20 minutes. The longer the mixture boils, the harder the toffee will be.
- Pour into a lightly-greased flat baking tray and leave to cool.
- When set, turn out onto a wooden board and break into small pieces with a rolling pin or toffee hammer. Serve and enjoy.
Jam is the English version of American jelly or fruit preserves. It can be made from a variety of fruit.
1lb fresh fruit (apricots, cherries, blackcurrants, blackberries, raspberries, strawberries, rhubarb, etc)
3/4 pint water
1lb granulated sugar
- Wash (peel and stone) the fresh produce. If the fruit is larger than a berry, cut into smaller pieces.
- Put the fruit and water in a large boiling pan over a low heat.
- Simmer gently until the fruit turns soft.
- Stir in the sugar. Allow it to thoroughly dissolve.
- Boil rapidly until the fruit mix reaches the setting point. Check by holding a wooden spoon horizontally over the pan – if a drop of jam holds firm at the tip it is ready to test on a cold saucer. Add the drop to the saucer. Push with your finger tip. If the jam has reached setting point it will wrinkle.
- Spoon into warm jam jars and cover.
- Over-ripe fruit can prevent the jam from setting.
- Sweeter fruits (like cherries) need less sugar than tart fruits (like blackcurrants).
- Over-boiling the fruit takes away the flavor.
- Burnt jam tastes disgusting!
This traditional recipe has been a great favorite since medieval times!
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
- Lightly grease a 1″ thick shallow baking pan.
- Boil the honey over a medium heat and skim off the scum.
- Lower the heat and add the spices.
- Slowly add the breadcrumbs and stir well until you have an evenly-coated thick mixture.
- Turn the gingerbread mix into the pan. Spread evenly. Push well into the corners. Leave to cool.
- Turn out onto parchment paper and tap the base to release from the pan.
- Turn the gingerbread face up and cut into squares.
- Place a small clove in each piece.
- Decorate the plate with clean, dry leaves – or candy shapes.
- The cooled mixture can be molded like marzipan for special events!
A favorite pudding from childhood! Jam Roly-poly is a warm treat, best served with hot custard.
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
- Heat the oven 200C/400F/Gas Mark 6. Grease a flat baking sheet with the knob of butter.
- Sift the flour into a large bowl. Add the suet, sugar, salt, and cinnamon. Stir.
- Add most of the egg mix and stir (saving two teaspoons for brushing later).
- Gradually mix in the milk to form a soft dough. Kneed lightly. Leave to rest in the bowl for 5 minutes.
- 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.
- Roll up into a cartwheel shape from one long end to the other. Place the seam on the underside, flat on the baking sheet.
- Brush on the remainder of the egg mix.
- Bake for 30-40 minutes until golden brown.
- Dust with icing sugar.
- Serve piping hot.