This recipe drew on ingredients from various parts of the British Empire: the flour from Canada, the brown sugar from Barbados, the orange (originally a Jaffa orange) from Palestine, dried and candied fruits from South Africa. Hence its name.
Very delicious, with a rich enough taste to set out at special occasions.
A classic old spiced cake / bread recipe.
Agen Prunes are prunes made in Agen, France, on the edge of what used to be the old Gascony area of France. They are dark purple with a hint of blue in them. They are the dried version of plums called “Ente” plums grown in the Lot-et-Garonne region. The Ente plum is a hybrid of…
Dried Apricots © Denzil Green Dried Apricots will have been dried either in the sun, or through mechanical dehydration. Either way, they are left unpeeled, then dipped in sulphur dioxide so that they will still have their golden colour when dried. Sun-dried apricots are actually just a little bit tougher than the dehydrated ones. Cooking…
This is a sugar and fruit pie recipe from Cumberland County, England, that in the late 1700s reflected the growing variety of food ingredients available owing to trade with the Caribbean.
Butter tarts are a traditional Canadian (and Scottish) dessert.
This is a great recipe to get kids to make, with your supervision.
Mincemeat © Denzil Green Mincemeat is a mixture of dried and candied fruit, raisins, currants, sugar, suet, apples, brandy, spices, and nuts. Many variations are possible and available, including vegetarian versions, alcohol-free versions that use North American soft apple cider, and nut-free. It is used as a filling for pies and tarts, especially at Christmas…
These look gorgeous and people will think you slaved for hours, but they are dead easy.
Chicken breasts are the default piece of chicken to serve these days. But let’s face it: they are often dry, boring and cheerless, served only because they are perceived as healthy.