Grandma’s English Recipes

3/4 cup sugar
1/4 cup water
1/4 cup whipping cream
1/2 cup (packed) golden brown sugar
1/3 cup cornstarch
1 teaspoon salt
3 cups whole milk

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1 Pack of bacon
Salt Pepper
a one pound pack Split Peas

Place Split Peas in large ovenproof dish. Cover with Water. Add salt and pepper to season. Allow to stand over night. Add small pieces of chopped bacon (not the fat or rind) into mixture. As to your own requirement, remembering this is a split pea rather than a meat recipe.

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1 (1 lb) challah, sliced 12-inch thick (1 loaf)
3/4 cup strawberry jam, plus (or preserves)
3 tablespoons strawberry jam (or preserves)
4 large eggs
1/2 cup sugar
2 1/2 cups whole milk or half-and-half, plus
1 tablespoon whole milk or half-and-half
1 teaspoon vanilla
6 tablespoons unsalted butter, melted
3/4 cup powdered sugar

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1 1/8 cups butter
1 1/3 cups white sugar
4 eggs
2 1/2 teaspoons grated lemon zest
3 1/2 cups all-purpose flour
4 teaspoons baking powder
1 1/2 cups raisins
1/2 cup brandy

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1/2 cup unsalted butter, plus extra butter for greasing pan
2 tablespoons light corn syrup, plus extra for serving
1/2 cup superfine sugar
2 eggs, lightly beaten
1 1/2 cups self-rising flour
2 tablespoons milk
1 grated lemon rind

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The Sunday roast is perhaps the most common feature of English cooking. The Sunday dinner traditionally includes roast potatoes accompanying a roasted joint of meat such as roast beef, lamb , or a roast chicken and assorted vegetables, themselves generally roasted or boiled and served with a thick gravy. Yorkshire pudding and gravy is now often served as an accompaniment to the main course, although it was originally served first as a “filler”. (The practice of serving a roast dinner on a Sunday is related to the elaborate preparation required, and to the housewife’s practice of performing the weekly wash on a Monday, when the cold remains of the roast made an easily-assembled meal).A particularly elaborate roast dinner is eaten at Christmas, with almost every detail rigidly specified by tradition. Since its wide-spread availability after World War II the most popular Christmas roast is turkey, superseding the goose of Dickens’s time. Game meats such as venison which were traditionally the domain of higher classes are occasionally also eaten by those wishing to experiment with a wider choice of foods, due to their promotion by Celebrity Chefs, such as Antony Worrall Thompson, although it is not generally eaten regularly in the average household.

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2 tbsp Golden Syrup
6oz Self-Raising Flour
3oz Shredded Suet
2oz Caster Sugar
1 Egg
approx 6 tbsp Milk
Butter or Margarine for greasing

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10-12 Ladyfingers
Strawberry Preserves
2 C. Fresh (or Frozen) Strawberries
1 Envelope Bird’s Dessert Custard mix (or instant pudding)
1/2 cup Cream Sherry
3 T. Sugar
2 1/2 cup Milk (whole or 2%)
1 cup. Heavy Cream
Slivered Almonds for garnish

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4 cups scalded milk
2/3 cup pearl or 1/3 cup minute tapioca
3 eggs
1/2 cup sugar
1 teaspoon salt
1 tablespoon butter

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3 cups sifted flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon grated nutmeg
1 teaspoon salt
1 cup suet
1 cup milk
1 cup golden syrup
1 cup raisins

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