Clotted Cream

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, […]

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Treacle Scones

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 […]

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Treacle

In British cooking, “treacle” is a general reference to sugar syrups. In theory, molasses and corn syrup could be considered “treacle”, but in realistic terms it refers to Lyle’s Golden Syrup or their Dark Treacle. One problem is that Lyle’s Golden Syrup is achingly expensive in the USA, and dark treacle is basically unheard of. […]

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Brown Sauce

If you’ve ever visited the UK you will have seen – and probably eaten – brown sauce, AKA HP Sauce, and enjoyed the sweet, tangy, fruity goodness. If you see it on the shelves in the US your eyes have probably bled at the price. Well, here you go: home made brown sauce. Unlike the […]

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Making breakfast – bangers

What would breakfast be without bangers? To make this recipe you will need a food mixer with grinder and sausage stuffing attachment. If you can’t stuff the sausage casings you can still make sausage meat in your food processor and have it as sausage patties. BANGERS 9lbs lean pork 3lbs fatback or similar 2.5lbs rusk […]

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Making breakfast – rusk

One of the more important ingredients for a British breakfast is rusk. What, you’ve never heard of it? That’s because you most likely have never eaten it! It’s an ingredient in bangers which helps them achieve that certain mouthfeel. Without rusk you can make great sausages… just they won’t be bangers. Ingredients 1 lb (450 […]

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Making breakfast

One of my weekend pleasures used to be having a sausage sandwich (bangers with brown sauce or ketchup) for brunch. One of the downsides of moving to another country is the lack of the stuff you are used to. Brown sauce, if it is available, tends to be ridiculously expensive. Bangers are eye wateringly expensive. […]

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Piccalilli

Ah, piccalilli. Condiment, relish, essential ingredient to ploughman’s lunches, and really hard to find at a semi reasonable price in the USA. So, as usual, I make it myself! Before I go any further, I want to say a word about cleaning your produce. If you are anything like me, you want to use organic […]

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Lime marmalade

This is the divine lime marmalade that the munchkin is loopy about! 12 limes 5 cups / 1.2 litres water 6.5 cups / 1.3kg sugar Slice the limes thinly, saving any pips. Tie the pips in a cheesecloth bag and place the bag in a large non-reactive pan with the finely sliced lime. Add the […]

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Crumpets

So, what is the point of making all these tasty fruit preserves if you don’t have something to put them on? Yes, you can do toast, but crumpet is a uniquely British institution that is perfectly designed to soak up phenomenal quantities of butter and sweet toppings. Ah, crumpets. As British as tea, the Royal […]

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