Traditional recipes - 79 recipes
More Traditional recipes
Bread & Butter Pudding
By Lianne
Remove crusts from bread, butter slices and cut in half diagonally
- 2oz butter
- 6 slices of bread
- 2oz currants
- 2oz sultanas
- 1oz mixed nuts chopped
- 2 eggs lightly beaten
- 2oz caster sugar
- 1/2 tsp vanilla essence
- 1/2 pt milk
Georgia's Special Victoria Sponge
By georgiabarker28
This victoria sponge is a twist on the tradition victoria sponge as it has an icing topping
- 150g Self Raising Flour
- 150g Caster Sugar
- 1-2 Eggs
- 150g Butter
- 5 Tbsp Raspberry Jam
- For butter icing:
- 100g Butter
- 200g Icing Sugar
Apricot and orange syllabub
By Jazzmindeego
Syns per serving: Green: 1½ Original: 1½ Extra Easy: 1½ -
- 350g fresh apricots, stoned
- 2 tbsp lemon juice
- 9 tbsp artificial sweetener
- 500g fat-free natural fromage frais
- Grated rind and juice of 1 orange
- 1 egg white
- Fresh apricot slices and redcurrants, for decoration
- -
Dads Gravy
By john french
A wonderful rich gravy - just perfect with the sunday rost
- 3 tbspns Cornflour
- 3 tbspns Bisto
- 1 x stock cube - chicken or beef
- 1 heaped teaspoon yeast extract
- Good shake of Worcestershire Sauce
- 1/2 cup of cold water
- Meat Juices from roast
- Boiling water to deglaze roasting pan and to make up to 750ml of liquid
Shepherds Pie
By WillieG
Season lamb and beef in a large bowl
- 450g lean minced lamb
- 450g lean minced beef
- Salt and pepper
- 2 tablespoons vegetable oil
- 250g onions (finely chopped)
- Garlic clove (peeled and crushed)
- 1 teaspoon fresh thyme leaves (finely chopped)
- 12½g flour
- 1 tablespoon tomato puree
- 75ml red wine
- 25ml Worcestershire sauce
- 500ml beef stock
- Pre-cooked mashed potato (enough to cover)
Mushroom and Egg Gratin
By WillieG
Preheat oven to 190oC
- 10g butter
- 200g mushrooms (sliced)
- 1 shallot (finely chopped)
- Thyme
- Salt and Pepper
- 2 large eggs
- 2 tablespoons double cream
- 12½g mature cheddar (grated)
Treacle Tart
Approved byThe Chef
By lpsatchell
This British short crust tart gets a little spice in my version, helping to offset the heavy syrupy-filling
- -Pastry-
- 240g Plain Flour
- 120g Butter
- 2 Eggs
- 20g Sugar
- -Filling-
- 400g Golden Syrup
- 2 Tablespoons cinnamon
- 4 Tablespoons mixed spice
- 2 splashes of lemon juice
- 200g dry breadcrumbs/crustless blended lightly-toasted toast
Vegan Cottage Pie
By pedro.smith1@hotmail.com
Vegan alternative to a well-loved cottage pie!
- Topping:
- 700g potatoes chopped
- 2 tbsp milk
- Filling:
- oil
- 1 medium onion
- 1 medium carrot
- 300g Quorn mince
- 100g frozen peas/mixed vegetables
- 400ml vegetable stock
- 1 tbsp vegetarian Worcestershire sauce
- 1 tbsp tomato puree
- 2 tbsp soy sauce
- 1 tbsp cornflour mixed to paste with 1 tbsp cold water
Andouillette Sausage
By Catherine B
Traditional sausage from the northern region of France
- 4 andouilette sausages
- 400g chanterelle mushrooms
- 20g of butter
- 1 shallot
- 1 rosemary sprig
- salt & pepper
Eve's Pudding
By bluerider99
Pre-heat the oven to 180'C
- 100g caster sugar
- 100g soft butter
- 2 eggs
- 100g self raising flour
- 400g apples (stewed)
Christmas Pudding
By Greedyfrog, The Greedy Frog
In a bowl, soak the sultanas, currants, figs, mixed peel, cherries and apricots with the brandy overnight
- 175 g sultanas
- 175 g currants
- 70 g dried figs, chopped
- 50 g mixed peel
- 45 g glacé cherries, halved
- 50 g dried apricots, chopped
- 100 ml brandy
- 50 g stem ginger, chopped + 2 tbsp of their syrup
- 1 apple, grated
- Juice + zest 1 orange
- 3 large eggs, beaten
- 125 g shredded suet
- 125 g fresh, white breadcrumbs
- 175 g light muscovado sugar
- 90 g self-raising flour
- 1/2 tsp mixed spice
- Butter, for greasing
Lucullus Tongue
By Catherine B
A recipe traditionally made near Valenciennes, in the North of France
- 1 smoked tongue (beef)
- 600g of foie gras
- 300g of butter
- 1 glass of Port
- 1/2 a glass of Cognac
- salt & pepper
- 1 packet of gelatine
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