Here’s a seventeenth century recipe for a classic pear pie. Packed full of sugar and spice, it’s also rosewater-iced, which sounds nice…
This rather tasty-sounding, early C20th recipe for stewed quinces is simplicity itself.
This C19th recipe is for a classic version of baked apples, scorched on the top, then slow-stewed in sweet wine.
The earliest recipe for a ‘summer pudding’ that I’ve found so far results in a very different dish to the bright pink bread-dome we’re used to.
In which I see if I can uncover the origins of the classic chilled fruit-and-bread dessert.
This quick and easy pudding recipe comes from a volume that is presumed to have been penned by the wife of one of England’s most famous literary figures…
This WWI-era Belgian dessert recipe could be a useful way to use up a gooseberry glut.
Apple scoops at the ready for this dish of fresh fruit stuffed full of nutty, citrusy, creamy, boozy goodness.
This early C20th recipe from a lady of… quite strongly-held views, is for a fried morsel that sounds like a tasty treat to me.
Here are the building blocks of a quick, easy and apparently improvised dessert to help you use up some of your stored fruit preserves.