Monica talks about her interest in historical food and orchard cookery, shares her favourite fruit recipes and offers biffin-making tips.
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.
Here’s a recipe for a tasty-sounding batter pudding that will make good use of your redcurrant glut, should you happen to have one.
In which I have a go at re-creating a historical orchard recipe for the first time… with rather delicious results.
In part one of this article I explore the detailed story of the dried, pressed apple dessert known as the ‘Norfolk Biffin’.
This 19th century recipe is billed as Cheap and Good, and with just four ingredients it should be easy enough to make.