This eighteenth century recipe is for making what sounds like a plum-based version of a Pontefract cake.
Christmas pudding, eat your heart out… Georgiana Hill has a year-round combustible dessert recipe for all occasions.
Another medieval fruit pudding for you, this time a concoction of figs, ale and breadcrumbs, spiced with cinnamon.
This recipe for a quinces and almond milk dessert of some sort could take longer to decipher than to prepare…
In part one of this article I explore the detailed story of the dried, pressed apple dessert known as the ‘Norfolk Biffin’.
Anyone for a 14th century recipe for what sounds distinctly like a fried, fruit-filled doughnut?
Fried fruity things, with apples, figs, dates, currants and spices? What’s not to like?
16th and 17th century jam-making recipe, anyone? No jars back then though, so you’ll have to store it in boxes…
This anonymously-authored 16th century apple dessert recipe could be a good one for anyone with a butter surplus to shift.
Anyone for an apple Bavarian cream? Time to dust off your old bunny mould and whip up a boozy Victorian dessert in time for Easter.