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recipe's from granma's era

L

Luckyjo

Guest
Treacle pudding

Ingredients
1 cup of flour
2 tablespoons Sugar
2 tablespoons butter or beef dripping
2 tablespoons Treacle
1 teaspoon salt, Soda and Ginger
1 cup of milk

Method-
Mix all the dry ingredients together, rub in butter, then add treacle, and lastly the milk. Steam in buttered mould for 2 hours. Serve with custard or sweet sauce.





Now I bet you have all wondered at some time or another how they made or make meat paste..well here's the recipe!


MEAT PASTE.
1lb. Steak
1/2 lb fat Bacon
1/4 lb Butter
1Teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Cayenne
1/2 teaspoon Nutmeg.

Method-
Free steak from fat and skin, put all in basin and cover and place in boiling water in saucepan steam 5 to 6 HOURS till meat is tender.
Put through mincer and mix well. Place in jars and cover with fat.
 
REAL DRIPPING CAKES

REAL DRIPPING CAKEs

Dough
1lb Strong White Flour
½ pint Lukewarm Milk
8oz Currants
4oz Sultanas
2oz Sugar
1oz Lard
1oz Fresh Yeast
1 tsp Salt
Filling

4oz Lard
4oz Soft Brown Sugar
Caraway Seed
Mix the flour and salt together, rub in the lard.
Dissolve the sugar in a little of the milk and use to mix the yeast into a smooth thin paste, then add to the remaining water.
Make a well in the centre of the flour and pour in the liquid.
Mix together well until it becomes a smooth, elastic dough.
Shape into a ball and place in a warmed lightly greased bowl, cover and leave in a warm place for 30 minutes to allow it to rise.
Lightly knead the currants and sultanas into the dough.
Allow the dough to rest for 10 minutes.
Mix together the soft brown sugar, lard for the filling.
Roll the dough into a long rectangle approx. 18 ins by 6ins
Spread the filling over two thirds of rectangle 18 ins by 4ins
Fold the section which has no filling into the centre of the rectangle and then the remaining section to the centre. Sprinkle lightly with the Caraway seed ( this produces that distinctive old fashioned taste)
Roll out the dough again to the same size as previously.
Starting at the short side 6ins, roll as if a swiss roll.
Cut the roll in half to produce two pieces each 3 ins wide.
Place each piece in a well-greased 6ins round baking tin, cover and leave in a warm place for 35 - 40 minutes to allow them to rise
Preheat oven to 200°C: 400°C: Gas 6 and bake for 35 - 40 minutes.

Caution: The filling will be very hot, so care must be taken as you eat them, if your anything like me, you won’t be able to resist them
 
Faggots

Faggots

1 lb. pig's liver
2 medium onions
4 oz. fat pork
Pinch of thyme
Generous 1/2 teaspoon powdered sage
Pinch of basil
Salt and pepper
Pinch grated nutmeg
1 egg
Breadcrumbs
Pig's caul

Slice the liver, onions and pork thinly. Put in a saucepan with the thyme, sage, basil, salt, pepper and nutmeg and barely cover with water.
Simmer for 1/2 hour, then strain off the liquid and save for the gravy.
Mince the contents of the stewpan finely.
Add the beaten egg and sufficient breadcrumbs to make into a fairly firm mixture and mix thoroughly.
Form into balls and enclose each one in a piece of caul.
Place in baking tin, and add a little gravy.
Bake at 400 until nicely browned.
Serve with a good thickened gravy.
If preferred, the mixture can be pressed into a well greased baking tin and marked into squares. Cover with caul and cut into squares after cooking.
 
Chocolate Concrete

CHOCOLATE CONCRETE

4 oz butter or margarine
1 tablespoon sugar
2 tablespoons drinking chocolate
1 tablespoon golden syrup
2 tablespoons raisins
8oz Rich Tea or plain biscuits
5oz Bournville or good quality milk chocolate

Melt the butter and sugar with the syrup in a large pan. Add the
raisins and drinking chocolate and bring to the boil. Allow to
bubble gently for two to three minutes to thicken a little. Meanwhile,
crush the biscuits with a rolling pin. Alternatively, you can grind
them in a food processor to give crumbs, depending on whether you
prefer a smooth or chunky effect. Don't leave the biscuit pieces
too large, however, or the finished slab will tend to break up when
cut. Mix the crumbs well into the melted mixture, coating thoroughly,
press into a lined 7ins by 11ins shallow Swiss roll tin and level
out, pushing down the mixture well. Melt the chocolate carefully
and spread over the top. Leave to set in a cool place then cut into
15 or 24 pieces with a sharp knife.
 
Sago Cream

For all of you who loved Sago pudding so much at school dinners, I thought you might want to bring back the
memories even more and make it yourself!

Sago Cream
Soak 1/2 cup Sago in 1 cup of water for 1 Hour.
Put 1 quart of milk nad Sago in saucepan.
Cook until soft.
Beat yolks of 3 eggs with 1 cup Sugar and 1/4 of
a teaspoon of salt.
Add Sago 1 teaspoonful of butter and egg mixture.
Cook about 2 minutes or just long enough to set the egg.
Remove from fire,
Add well beaten white of 1 egg and flavour with vanilla or almond.
Pour into glass dish when ready to serve.
Beat remaining white of eggs with 3 tablespoons of sugar
and 1/2 teaspoon essence of Lemon
Put this meringue over the cream in large spoonfuls and decorate with bits of bright jelly.


Now isn't this better than the sago pud we got dished up!!
 
:D BREAD PUDDING.


One loaf of stale bread ( not gone green)
One cup each;
Currants
Raisins
Sultanas
Dried peel (fruit)
A few Glaze Cherries
One egg
Boiling water

Put bread in a large bowl and cover with boiling water, then leave to soak over night.
Mix in all the fruit and the egg (if you have one), or just add a little more water.
Put dough in a baking tin and smooth the dough flat ( the dough should be about 2 inches thick) bake in the oven at gas mark 5.
It is cooked, if when stabed with a knife the knife comes out dry.
To serve.
Cut into squares and cover with custard, or spread with your favourite spread eg; Jam. :p
 
NO SUET!!

We love bread pudding, there is obviously more than one way of preparing it, ours always has Suet, sugar, and a little mixed spice in as well as the other ingredients metioned above. :lol:
 
Re: NO SUET!!

Rod have you tried Jeans Bread Pudding at work its bosting as good as my old Moms and Nans

Mick
 
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Nope

I havent no, but I will look out for it!! I wonder if she would share her recipe?
 
:D As you say Rod, spices can be added. Mum did shake Nutmeg over the top before cooking. I also add alot of other spices to mine and often top with fresh cream. 8)
 
Tomato Dip

I thought being as a few of us here enjoy those old cafe style Tomato Dips it is still possible to enjoy that long gone taste...

You need a few tomatoes that have seen better days, but not growing "fur coats" :lol:
You will also need a small drop of Bacon fat poured from the pan.
Salt & Pepper

Put the tomatoes complete with skins!! in a small frypan and cook them down, add a small quantity of bacon fat and salt & pepper to taste. All you need now is a nice thick slice of bread, preferably a crust!!, dip your bread in the tomato and let it soak up the juice. FANTASTIC get them down your neck as quickly as is possible. MMMMMMMMM The eating of tomato dips may account for my appearance PaulJ ???
 
Faggots

Rod's faggot recipe has me really drooling. In the last few years I have made two efforts, based on a Delia Smith recipe, which is very similar to Rod's, except that she doesn't mention the caul wrapping, but does include mace and sage as the principal spices, and is more laborious to produce. The second time I did a lot and passed them round, and my Black Country friends down here were impressed.
You can still get good faggots in the Black Country, if not Brum. The 'Good Faggot Guide', by Ghislaine Povey and Richard James, published by Brewin Books in 2002, is quite informative, and local in origin.
There are some interesting recipes on the internet from South Wales, where the tradition is as great, and one extreme one even included sow's afterbirth. I'm sure it would have been very healthy like all offal, prepared properly, and it was so sensible to use every part of the animals you reared.
As a day tourist to the Fatherland I can confidently recommend Brendan's home-made faggots in the Malt Shovel (aka Madhouse), 46 Tower Street, Dudley (not far from the bus station) but he doesn't do them every day of course.
Peter
 
My mom revealed her secret ingediant for bread pudding only last week . she puts a spoon of marmalade in with it .

they are the best and bread an butter pud even better.

and I love fragspawn and all milk puds ..
 
Mother-in-law's tongue

My late mother-in-law was a good cook - she had to be, bringing up five kids after the war single-handed. One of her specialities was ox-tongue. From what I remember she used to boil it long and hard, and then roast it. She always made a sauce to go with it from madeira port.
She reckoned it was cheaper than a roast and easier to clean the pans afterwards.
We've never tried it because there'e so much meat in a tongue. And it looks a bit gruesome before cooking. I would like to try, but Barbara's not very keen, as it would bring back memories.
Peter 27.08.2005
 
Many years ago I asked my Gran why bubble and squeak was called just that. She really didn't know, but came up with this answer " cuz thats the noise it makes when it's cooking". O0
Sounds pretty reasonable to me.
Unless you know better. :-\
 
Gran's spotted dick, l simply loved it . Suet and sultanas more than that l dont know but it was sewn in a clean white cloth and boiled in a saucepan of water. It was lovely and moist not like the dry stuff we get today. Her rice puddings were another fabulous pudding sprinkled with nutmeg, my all time favourites.
 
Ernie Muslin you can get it from any Butchers if you ask nicely
 
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