Made without eggs, this is a 200year-old recipe for a delicious rich, moist fruit loaf. The area and the Cumbrian coast was at that time a haunt of smugglers who brought in spices and exotics as well as rum, brandy and tobacco, and cooks made the most of it.
If you are a Nutella fan, you'll probably like this, or, (if extremely addicted, you may prefer jar and spoon mode as I do). This recipe is from the BBC'S 'Good Food'. Very easy to make and freezes well.
These are quick and easy to make and the children love them. The recipe is from a Junior School Parents Group Cookbook, UK., and has travelled all over the place. Alternative fillings can be used, i.e. ,cream with raspberries, cream with pineapple.
We had this with tiny new potatoes and peas for dinner on a weekend trip to Caen, and coaxed our hostess to give us her recipe. It was her stuffing and the wine that made the difference, and the atmosphere as well, I expect. Delicious.Prep. time and cooking time will depend on whether it was already boned or not and the weight of the joint. Worth it though, whatever.
This is a very firm jelly with a concentrated fruit taste. It can be sliced or spread or cubed whatever. Children eat it like sweets (candies). Really very nice. It is a very old English recipe: to my family knowledge it goes back to about 1900.
This is a delicious dessert, very quick and easy to make. It comes from from Jennifer Paterson,(Two Fat Ladies), who, I believe, was given it by a rabbi. You could use brandy or rum if preferred - all three are good.It is equally delicious whichever you use.