First things first: no, this is not a recipe for Baloney / Bologna / etc. This is for Yorkshire Polony, a mild cooked sausage from Yorkshire, NE England. You will need some special equipment here: a meat grinder, a sausage stuffer, and inedible fibre sausage casings. In this ingredient list I will give you percentages […]

In a shocking bout of amnesia, I forgot to post the basic scone recipe, courtesy of Steve’s Kitchen. His recipe is a bit sparse, so here it is fleshed out in all its glory. 350g / 12oz of Self Raising Flour 85g / 3oz of Castor / Superfine Sugar 85g / 3oz of Softened Butter […]

It is just a simple fact that Sticky Toffee Pudding is everyone’s favourite, they just may be in denial about it. My son adores this stuff and will happily try to eat his own body weight of sticky deliciousness. If you don’t like Sticky Toffee Pudding, that’s fine: Jamie will eat your share! 1 cup […]

Over on this post I take you through how to make Dark Treacle. I recently managed to source some Lyons Dark Treacle at a reasonable price, so I was able to do a side-by-side taste comparison. If you’d like to make a Dark Treacle that tastes almost exactly like Lyons, there is one simple substitution. […]

Continuing the pudding theme, here is one of the old favourites which a lot of people don’t realise is their favourite until it’s put in front of them. The best part of this recipe is that it uses ingredients you most likely already have in your pantry… Make this recipe, and enjoy a rice pudding […]

Victoria Sponge Cake, or Victoria Sandwich Cake, is a deceptively simple recipe. Only 4 ingredients. But as you know, the simpler a recipe, the more any flaws show, so the secret to a good Victoria Sponge is to practice, practice, and practice again, which gives you a good excuse to use up all the jam […]

Christmas cake is best made early in the year. This allows the maximum amount of time for the flavours to mature, as well as allowing the regular sousing with brandy, whisky, whiskey, or bourbon to deepen the flavours. Preheat oven to 325f / 160c 10oz butter 10oz brown sugar 1 tablespoon black treacle or molasses […]

This is a 1968 recipe, based off many older recipes. I retrieved it from “Marguerite Pattens Every Day Cookbook“, which you can buy from Amazon.com second hand. See * substitutions below. 1lb raisins* 12oz sultanas* 12oz currants* 4oz chopped candied peel* 2oz blanched almonds* 2oz flour 3.5 tsp spices (cinnamon, nutmeg, cloves, etc) 8oz sugar […]

Scones without clotted cream just aren’t the full shilling. That’s a fact. Unless you are in the British Commonwealth, however, getting your hands on clotted cream is somewhat of a challenge. Finding clotted cream at a reasonable price is even more so. HOW TO MAKE CLOTTED CREAM Just before you go to bed one night, […]

Now that you have made some delicious treacle – you have made some treacle, right? – it’s time to make something delicious with it. Scones. British scones are different from American scones. They are dryer than American scones, due to the way they are presented: British scones make up for the lack of fat in […]