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 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 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.

Olde English Bread Pudding

 

Bread Pud

Ingredients:

12 slices white bread

Knob of butter

3 eggs

1/2 pint milk

4oz dried fruit ( currants, raisins, or sultanas)

4oz sugar

nutmeg or cinnamon

 

Method:

1. Heat the oven to 325 / 170/ Gas 3.

2. Grease a loaf tin with the knob of butter.

3. Cut the bread into triangles and place in the tin.

4. Sprinkle the dried fruit on top.

5. Whisk the eggs and milk together.

6. Add the sugar.

7. Pour over the bread.

8. Sprinkle with nutmeg or cinnamon.

9. Cook 40 – 50 minutes until golden brown.

10. Remove from the oven and serve immediately with custard, cream, or ice cream.

 

Olde English Summer Pudding

Summer Pudding is a delicious traditional treat to enjoy in warm weather!

 Summer Pudding

Ingredients:

6 slices white bread with crusts removed

Knob of butter

4oz redcurrants

4oz blackcurrants

4oz blackberries

6oz sugar

Method:

1. Grease a pudding bowl with butter.

2. Line the base and sides of the bowl with 5 of the 6 bread slices.

3. Wash all the fruit and place in a pan. Add sugar.   Over a low heat stir in the  sugar to hull the fruit to a soft consistency.  Use only its own juices.  Cool.

4. Pour this mixture into the bread bowl.

5. Add the final bread slice to form a lid.

6. Cover with a saucer and add a 1-2lb weight to press the pudding into shape.

7. Place in the refrigerator to set overnight.

8. Serve with fresh cream.

Olde English Yorkshire Pudding (Lancashire Style!)

 

 

 

Yorkshire_Pudding[1]

Here’s a Lancashire version of Yorkshire Pudding.  It was traditionally cooked in the fat drippings from a roast of beef and makes a delicious addition to Sunday Lunch.

Ingredients:

4oz plain flour

Pinch of salt

2 eggs

1/2 pint cold water

12 teaspoons of meat drippings or cooking oil or 3oz animal fat (lard)

 

Method:

1. Heat the oven to hot – 475 / Gas 9 / 240.

2. Place one teaspoon of the meat dripping (or oil or 1/4oz lard) inside the individual holes of a 12-cup muffin tray and set aside.

3. Sift the flour and salt in a large bowl.  Make a well in the center.  Add the eggs.  Stir.

4. Begin adding the water a little at a time, mixing with a fork to smooth out any lumps until a smooth watery batter forms.

5. Whisk with a fork for 2-5 minutes until the mixture forms large bubbles.  Place in the refrigerator.

6.  Heat the oil or fat in the muffin tray in the hot oven for 3-5 minutes until it is hot and steaming.  Carefully remove from the oven.

7. Whisk the batter again for 3 minutes. Spoon an even amount into each of the twelve holes.  Immediately return to the heat.

8. Cook for 20-25 minutes until risen and golden brown.  Serve immediately.

 

Hints for the perfect pudding!

* Puddings cooked in lard or meat dripping are the tastiest.

* Use only plain flour.

* Mixture made in advance, whisked several times, and stored in the refrigerator produces the best batter.

* Whisk with a fork – not a hand or electric mixer.

* The more air bubbles you whisk in, the more the mixture will rise.

* The oven must be piping hot.

* Do not open oven door at all while cooking.

* Fat must be smoking before the batter is added.

* Best served straight from the oven.

 

 

 

 

Olde English Raspberry Crumble

Raspberry Crumble

Ingredients

1lb fresh raspberries

2oz white sugar

1/2 pint water

8oz plain flour

pinch of salt

6oz butter

4oz brown sugar

2oz chopped walnuts

20z rolled porridge oats

knob butter or margarine

Method

1. Heat the oven to 350 / 180 / gas 4.   Grease a large baking dish with the knob of butter or margarine.

2. Wash the raspberries.  Place them in large pan.  Add the water and white sugar.  Heat gently until the water boils.

3. Stir well for two minutes.  Turn off the heat, but leave the raspberries cooking in the pan.

4. In a large mixing bowl sift the flour and add the salt.  Chop up the butter into small pieces and rub in until the crumble topping looks like large breadcrumbs.

5. Stir in the brown sugar, chopped nuts, and porridge oats.  Mix thoroughly.

6. Place the raspberries inside the greased baking dish.

7. Add the crumble topping.  Smooth out.  Press into the edges of the dish to seal the fruit mix below.

8. Bake in the middle of the oven for 30-45 minutes, until the topping is crisp and the edges turn brown.

9. Cool before serving.

This tasty dessert is great with fresh whipped cream, pouring cream, vanilla ice cream, or English custard.  The raspberries can be replaced with blackberries, strawberries, blackcurrants, gooseberries, rhubarb, or apples!