Great for using up leftover mashed potato. Serve hot.
St George's Day
A classic English pudding recipe.
This is so easy that the package mixes for these kinds of puddings really don’t save you much work.
In the 1950s, this was served with a cold salad of rice and peas. Now, this is very popular as a sandwich filler.
If you really want to impress your friends, tell them this is crème anglaise brûlée. It’s really just custard with hardened, melted sugar on top.
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.
This was served with a pasta salad and lime wedges at the Queen’s Golden Jubilee party in 2002.
A classic recipe for classic scones.
Classic, old-fashioned griddle-baked scones, from before the days when ordinary people could afford ovens.
The measurements in this pie don’t have to be exact: it is a classic English recipe designed to use up leftovers.