Olde English Honey Crispels

Try this medieval recipe for a sweet, fried pastry called Honey Crispels.

Ingredients

8oz plain flour

4oz butter (to rub in)

1-2oz butter (as needed for frying)

pinch of salt

I egg

2-3 tablespoons cold water

8 tablespoons honey

sprinkle of nutmeg or cinnamon

 

Method

1. Place the flour and salt in a bowl.  Cut up the butter and rub in the flour until the mixture looks like large breadcrumbs.

2. Add the egg and sufficient water to bind in a dough.

3. Roll out on a floured surface to a thin pastry dough. Cut in 2-3″ circles.  (Hint: To hold more honey, fashion a small lip round the edge of each circle so there is a slight hollow in the center).

4. Heat the butter (without burning) in a large frying pan.  Fry each round of dough until crisp.  Set on the paper to drain.

5. Slowly bring the honey to a boil over a medium heat, skimming any scum from the surface.  Stir well to clarify.  Brush over the surface of each fried pastry allowing some of the mix to sit and cool in the trough.

6. Modern Version: Dust with icing sugar, nutmeg or cinnamon.

7. Enjoy warm or cold.

* This recipe makes 4-8 crispels, and they take 2-5 minutes to fry, depending on size.  Larger crispels are light and flaky.  Smaller ones tend to be crunchier.

Honey Crispels

Olde English Parkin

Parkin is a chewy gingerbread cake that is very popular in Northern England, especially on Bonfire or Guy Fawkes Night (November 5th).

Parkin

Ingredients:

4oz plain flour

4oz fine or medium oatmeal / porridge oats

4oz softened butter

4oz soft brown sugar

4oz black treacle

4oz golden syrup

2 eggs

1/2 level teaspoon salt

1 teaspoon bicarbonate soda

2 teaspoons vinegar

1 teaspoon dry ginger

1oz crystalized ginger

1 teaspoon mixed spice

6 tablespoons milk

Method

1. Heat the oven to 325 / 170 / Gas 3.  Grease an 8-inch lined square tin.

2. Place the butter, sugar, treacle and syrup in a saucepan and heat gently until the fat melts.  Do not boil.  Set mixture aside to cool slightly.

3. Sieve all the dry ingredients (except the bicarbonate of soda) in a large mixing bowl and scoop out a well in the center.

4. Place the bicarbonate of soda and vinegar inside the well and wait for the fizzing to stop.

5. Add the milk to the slightly cooled mixture in the saucepan, and beat well with a wooden spoon until all the ingredients are blended together.

6.  Carefully add the contents of the saucepan to the ingredients in the mixing bowl and stir thoroughly.

6. Lightly beat the eggs.  Add to the mixing bowl.  Blend until it looks like a loose batter.

7. Pour into the tray and place in the center of the oven for about 1 hour.  The parkin will turn a dark brown color and spring back to the touch when cooked.

8.  Leave inside the tin until completely cold.

Hint: Parkin should be wrapped in greaseproof paper and stored in an airtight container for at least a day before cutting up and eating.  It keeps for about 2 weeks, growing moister and richer with time!

Olde English Flapjack

English Flapjack

Olde English Flapjack

Ingredients:

8oz butter

4oz sugar

 4 big tablespoons of Lyle’s Golden Syrup

1lb porridge oats

Method:

1. Heat the oven to 250 / 130 / gas 1.

2. Grease a 8″x 8″x 2″ metal baking pan with a nub of the butter.

3. In a large pan stir the remaining butter, sugar, and syrup on a stovetop over a low heat.

4. Add the oats and salt.  Stir well.

5. Press the mixture evenly into a greased baking pan.

6.  Cook in low oven for 1 hour 30 minutes until the side are slightly brown

(the middle will seem uncooked).

7. Remove from the oven.  Cut into 12 pieces. Leave inside the pan until cold.

Do not overcook!  The best flapjack is moist, buttery, and chewy.

Olde Scottish Shortbread

Olde Scottish Shortbread is a delicious, buttery biscuit everyone loves! This makes 8 fingers (as in the photograph) or an 8″ round that can be cut into 8 triangles.

Shortbread

Ingredients:

3oz butter

2oz sugar

3oz plain flour

1oz cornflour

Method:

1. Heat the oven to Gas Mark 4, 350 F, 180 C.

2. Lightly flour a baking sheet or pan.

3. In a large bowl cream (whisk) the butter with 1 oz of sugar, work in the flour and cornflour, then add the remainder of the sugar.

4. Knead well until a smooth  dough forms.

5.  Shape into 8 fingers and place on baking sheet OR press entire dough into the floured 8″round baking pan.

6. Cook for approximately 20 minutes in the center of the oven.  Remove from the heat.  Cool in the tin.

Extra Suggestions:

* Jammy Shorts: Make 8 rounds (instead of 8 fingers).  Press thumb in center of raw dough.  Add a half-spoon of raspberry jelly. Bake as above.

* Fruit Sunflower: Cover a round of cooked shortbread with fresh fruit slices (peach, strawberry, raspberry, blackberry, pineapple) and scoops of vanilla ice cream.  Sprinkle with chopped nuts.  Serve at once.

* Shortbread Surprise: Add 1oz of glace cherries, raisins, chocolate chips, OR macadamia nuts to the raw dough.  Stir and knead well.  Cook as above.

Olde English Hotpot

Hotpot was traditionally cooked in a cauldron on an open fire.  Nowadays it’s made in a non-stick pan on the stove.

Hotpot

Ingredients:

Large can of best Stewing Steak

5lbs potatoes

1lb carrots

2 large onions

2 cups beef stock

2oz butter or margarine

Salt

Black pepper

Method:

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.

Enjoy!

Olde English Christmas Pudding

Christmas Pudding2

Ingredients:

4oz plain flour

2oz breadcrumbs

4oz shredded suet

4oz brown sugar

4oz grated apple

1 grated carrot

4oz mixed fruit peel (candied peel)

3 eggs

4oz currants

8oz raisins

4oz sultanas

2oz chopped dried apricots

4oz blanched chopped almonds

1 lemon – grated rind and juice

1 tablespoon treacle

1/4 pint beer or milk

2 tablespoons brandy

1 teaspoon mixed spice

I teaspoon cinnamon

1 teaspoon grated nutmeg

pinch of salt

nub of butter for greasing pudding bowl

Method:

1. Mix all the ingredients together in a large bowl.  Stir thoroughly.  Cover and leave overnight in the refrigerator.

2. Grease a large pudding bowl.  Add the mixture and press down well.  Cover with pleated greaseproof paper (allowing the pudding to rise and expand) held in place with an elastic band.

3. Place in a steamer and boil for  6-8 hours until the center is cooked through.  Remove wet paper.

4. When the pudding is completely cold wrap in cling-film and store in an airtight container.

To Serve On Christmas Day:

1/4 cup brandy for firing

1 pint whipped thick fresh cream

 

5. Turn out pudding on to a microwave-safe plate.  Heat (full power) in a microwave for 3-4 minutes until steaming.  Place on dining table.

6. Pour over brandy.  Carefully set the alcohol alight with a long match to flavor the pudding.

7. When the brandy burns out the pudding is ready to slice.

8. Serve with fresh whipped cream.

Olde English Mince Pies

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!

pie

Ingredients:

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

12oz raisins

12oz currants

2 lemons, with rind grated, squeezed, and chopped into small pieces

4oz brown sugar

4 tablespoons black treacle

8oz cooking sherry

8oz cider

8oz brandy

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

 

Method:

  1. Heat the oven 375/ 190 /Gas 5.
  2. Grease a large, deep pie dish.
  3. 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.
  4. Allow the meat to cool. Stir in the sherry and brandy.
  5. 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.
  6. Roll out the lid and seal the edges. Cut steam holes in the top of the pie crust. Glaze with milk.
  7. Bake for 30 – 45 minutes until crisp and golden brown.
  8. Cool on a rack.  Pies can be served hot or cold.

My version varies slightly from Jeri’s.  Check out the original below:

http://www.getting-medieval.com/my_weblog/2012/12/medieval-mince-pie.html