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    You are in: Home / Cookbooks / Proper English
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    22 recipes in

    Proper English

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    This recipe comes from Brian Turner, the greatest living Yorkshire chef. It's chief glory is that all the measurements are by volume so adjusting it to suit larger or smaller groups is dead easy. I always use a yogurt container to measure it but you could use a bucket if you've a large group for which to cater.

    Recipe #744

    I serve these wonderful tea scones with homemade strawberry jam and Devonshire clotted cream and they are the highlight of the afternoon tea I serve my guests. Incredibly easy to make and fast to disappear. I hope you'll try them and if you don't have clotted cream available, serve whipped heavy cream with jam of your choice. Enjoy!

    Recipe #23790

    I learned how to make these when I was a little girl. After looking at other more complex recipes, involving eggs and cream, I thought there might be space for mine. All you need is self- rising flour, butter and milk, and Hey Presto! You have afternoon tea or a snack.

    Recipe #86042

    This recipe comes from Delia Smith. It will make about 12 thin pancakes. The British pancake is very similar to a crepe and is traditionally served with lemon and sugar.

    Recipe #110485

    This is Donna's recipe, my friend from England. She made this one evening and we all liked it!!! It's really yummy and I asked her for the recipe so I can make it when she returns to England!! I want to show off this recipe for Donna!! Last time when I made this, I add some coconuts and muesli and they came up nice too!

    Recipe #125857

    This is the perfect recipe to whip together if you have friends coming over for tea. It's very easy to make and lovely served with fresh fruit. There are any number of variations you could try with this recipe, including adding 1/2 cup raisins or a little bit of cinnamon to the dough.

    Recipe #62539

    A taste of Merry Olde England!

    Recipe #14910

    The perfect scone is light, tall and wonderfully flavoured. This fits the bill exactly!

    Recipe #71669

    I have a family of onion-lovers so I always double the recipe, this gravy has tons of flavor, if you love onions then then you will love this! If you want a dark richer gravy then omit the water and use 1 cup consomme. This is delicious served with a pork roast and mashed taters or over fries, do not add in any extra salt until end of cooking :)

    Recipe #162222

    This recipe is for a tradional english cake/dessert/snack. everyone in my family loves this recipe, though its so old i cant remember where it came from. we all love it because its such a sweet, gooey, rich comfort food! its so easy to make, why not try it out? there are variations in this recipe, so you can try out the different optional ingredients, or even a combination of them!

    Recipe #147286

    I came up with this recipe after tasting a friend's that used pie crusts, but I didn't want the hassle of frozen veggies like her recipe called for. This is a pretty easy recipe that calls for ingredients that are already on hand.

    Recipe #48379

    11 Reviews |  By kitka9

    This is my recipe for Flapjack, inherited from my English mother. It doesn't have golden syrup in it, but you could try using 3 oz of Lyles with 3 oz brown sugar and seeing how it turns out. I'm sure it would work quite well.

    Recipe #3064

    Good with just about anything!! I sometimes add a teaspoon of dried herbs to the stock.After you transeferred the onions to the pan..add some stock to the tray, stir to loosen whatever bits are left on the tray and add it whilst making the gravy..it will add color and taste!

    Recipe #111845

    25 Reviews |  By Mrs B

    I can hear you thinking “everyone knows how to do roast potatoes”, but bear with me; following this recipe has given me the best never-fail perfect roast potatoes ever! Golden and crisp on the outside, soft and fluffy inside. There are other recipes posted on Recipezaar, but I’ve checked them and these directions are different! Obviously it helps if you use a variety of potato that is especially suitable for roasting (such as Maris Piper, King Edward or Desiree), but this recipe really will give you beautifully roasted potatoes that don’t stick to the pan - the secret to success is in step 2.

    Recipe #150802

    This is my husband's favorite dessert, and I have to admit to having a fondness for it myself. We love it warm with hot custard sauce. It's one of those economical desserts made up from things most people readily have in their cupboards. More comfort food.

    Recipe #112739

    Enjoy these savoury sausages as part of a hearty breakfast, or serve traditional "Bangers 'n Mash" for dinner. Chef’s Incredible Tip: After you thoroughly wash and rinse the sausage casings, soak them in pineapple juice for 24-36 hours (in the fridge) and then rinse them again prior to stuffing them. This process softens the casings and makes them much more tender and palatable!

    Recipe #18342

    This recipe came from my Mother who was a stickler about "Waste Not, Want not", and it is now a family favorite around my house. I try not to make it too often because I would have half the town over for dinner!! When I tell my grandkids we're having pie for supper they squeal and ask what's for dessert Grandma? Peas?!! -))

    Recipe #9040

    Super Scones

    Recipe #498

    Roast potatoes are a weekly institution in most British families and households. When it's time for that Sunday lunch, it's time for roast potatoes. For the very best results it's important to use the right potato. Almost any potato will roast, but if you love that crispy edge with a light, fluffy and creamy interior, then floury potatoes are what's needed. To achieve the right finish, these potatoes will take at least 1 hour to cook; for extreme crispiness, cook for 1 1/2 hours.

    Recipe #91874

    This was my ex father in law's recipe for Yorkshire puddings. He was a career cook in the Canadian military. These always turn out light and crispy. Great with a roast dinner and lots of gravy!

    Recipe #87480

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