Syllabub – what a great old-fashioned word. First known use is back in 1537, even older than me then! Syllabub is used to describe milk orRead More

These can hardly be described as little – as in little Feasten cakes – they are man-sized, chunky, certainly the opposite of dainty. But then IRead More

St. Clement – the patron saint of blacksmiths, killed in the 4th century by being thrown into the sea, tied to an anchor. November 23rd isRead More

Two recipes from the 18th century – Hunter’s Pudding from pre-1860 Suffolk and to accompany a Wine Sauce for Sweet Puddings dating from 1845. Today’s dessertRead More

How do you like your mince pies? Plenty of fruit, lashings of brandy, rich and buttery pastry, a satisfying crunch from added nuts? A family BoxingRead More

Apparently a recipe from the days of Queen Anne, (the last of the Stuarts, Queen of Great Britain and Ireland 1702 to 1714). The original advocatesRead More

I’ve just written a post on Spittoon detailing a great food and wine match – Scotch Woodcock with Asparagus on Toast coupled with Howard Park Riesling,Read More

Not a single chocolate Easter Egg in the house; most disappointing for a chocolate lover (the Hotel Chocolat Egg has long since been devoured). To dampenRead More

This recipe was adapted from a collection of old English recipes compiled in the 1930′s. The intro to Egg Curry Cheesecakes mentions it was “given meRead More

I seem to have cocked up somewhere – I’ve made a dozen of these little tarts and have a huge mass of the rice/cream mixture hardeningRead More