I grew up in Wantage, Berks in the 50's while it was still in Berks!! We had a great baker just off the Market Square.  About once a month he would make lardy cakes but they would only tell the really local regulars when they were to be made. They also knew how many were in the family and you were only allowed one sector for each person. Depending on the day either Mum or I were in the queue outside the bakery at opening time.  Mum then kept the pieces warm till Dad came home from work (and me from school if it was a school day) for dinner at lunchtime.  That was a real treat. All the other things that have been discussed recently were part of my growing up too but lardy cake day beat them all!! I am now in my 70's and live in New Zealand so no lardy cake!!  However we do have "lots" of Yorkshire Pudding.  My wife is a dab hand at making it, a failure is very, very rare.  We have a decent sized baking tray between us now that the children have left home (we don't have it very often!!); sometimes with sausages.  Toad in the Hole is my favourite way of having sausages (again we don't have it very often). No wonder I can't keep my weight down!! When we visit the UK our son or my wife's brother-in-law makes sure we have roast beef and Yorkshire pudding.  BUT it is those little things, nice in their own way but not the same. This has got me salivating, must get my wife on to it soon. Mike Kawerau 3127 New Zealand [email protected]

Oooohhhh rhubarb!! I LOVE rhubarb but have not had any for years..... must see if I can get some at the supermarket Jay > >> >> -------- Original message -------- >> From: Nivard Ovington via <[email protected]> >> Date: 22/07/2015 09:20 (GMT+00:00) >> To: [email protected] >> Subject: Re: [LIN] Admin. note: What's cooking >> >> Hi Jay >> >> Bread & butter pudding I would say was nationwide, not regional at all >> >> Currants yes, but never fruit in the base, that would be a different >> pud entirely >> >> It doesn't seem so long ago that a meal consisted of meat and two or >> more veg, followed by a pudding, it simply wasn't a meal with a >> pudding of some sort, rice pud, bread & butter, tapioca (frogs spawn), >> semolina, rhubarb & custard, apple pie, steam pudding, egg custard, >> the list was long >> >> I don't know about others but puddings do not seem to be the every >> fodder they once were >> >> Nivard Ovington in Cornwall (UK) >> >>> On 22/07/2015 09:06, Sinebeg via wrote: >>> Is 'bread and butter' pud a Lincolnshire or Yorkshire thing? >>> >>> My mum used to make it with bread (usually a few days old) baked in >>> custard, sometimes with fruit in the base (tinned peaches). >>> >>> Jay >> ------------------------------- >> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without >> the quotes in the subject and the body of the message >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without >> the quotes in the subject and the body of the message > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message >

Is 'bread and butter' pud a Lincolnshire or Yorkshire thing? My mum used to make it with bread (usually a few days old) baked in custard, sometimes with fruit in the base (tinned peaches). Jay On 22-Jul-15 5:31 PM, Nivard Ovington via wrote: > Hi Jan > > I can remember driving into town past the bus station at the magazine > with the long shelters, and being able to park almost anywhere > > The bread and butter & fruit salad always baffled me, not a thing in our > family but certainly common enough in other families > > On left over yorky pud, in itself a rare event in our house but if there > was any it was a quick sprinkle with sugar and away out to play :-) > > > Nivard Ovington in Cornwall (UK)

Back in the 1960's we had a Sunbeam gas fridge, it stood on the thrawl, along from the meat safe (something else you don't hear of these days :-) We had a larder which still had large hooks in the ceiling for hanging meat on and fine metal gauze grills on the windows No Andrews for us, we used Eno's <g> Nivard Ovington in Cornwall (UK) On 22/07/2015 16:19, Ann Widdowson via wrote: > Well I was brought up in the. South of England. Pudding for us on a Sunday was jelly and blancmange (made from a sachet of flavoured cornflour - usually pink!). We made our butter from the top of the milk by shaking it in a jar. Roast joint on Sunday would be followed by cold on Monday and a 'hotspot' on Tuesday. Yorkshire puddings as previous discussion and if any left over would be eaten with treacle. > > We had no fridge so things needed to be kept cool were placed in the cellar on a cold slab. > We learnt as children that you could make a good fizzy drink by mixing Government orange juice with Andrews Liver salts! > > Ann

YES! And didn't that bread and butter ruin the fruit! Didn't need filling up after the other stuff with the tea and certainly don't do it now. Friend in Leicester also had it as a child. Cream was presumably artificial in 1940s and 50s and we didn't have it. It was certainly better in 1960s when "real". I remember, while waiting for our sailing date for Oz, having blackcurrant pies bought at Lewis's in Leicester. One time we fancied another, shop was still open and Hubby, John went back into town and got one. No parking problems then. Didn't need filling up with Yorkshire pud either, which I didn't, and still don't, like much. I was a thin little kid for whom meals just interrupted play. Dutifully ate as expected and then off out again. Never had it as a sweet but I suppose it could be cooked with sugar in it for that. Jan in Lismore, Oz > To: [email protected] > Date: Sun, 19 Jul 2015 15:20:51 +0100 > Subject: Re: [LIN] Admin. note: What's cooking > From: [email protected] > > Not vinegar, but we had 3 different ways to eat it, within the family. > > 1. Mum always said one uncle ate it first, before the meat course., and > I remember seeing it once, when we were visiting > 2. She and Dad ate it with the main course > 3. My sister & I had a small amount with the main course, but mostly ate > it afterwards, with treacle > > In all cases, I'd guess it was to fill you up- to eke out the meat. > > Did anyone else eat bread and butter sandwiches with tinned fruit and > 'cream' for a pudding? > > Margaret > > > On 19/07/2015 15:05, Elizabeth VanSickle via wrote: > > Anyone serve Yorkshire pudding with blackberry vinegar as a topping? > > > > On Sun, Jul 19, 2015 at 9:42 AM, Barry Wilson via <[email protected] > >> wrote: > >> Hi Peter, I am a Lincolnshire lad born and breed, but I was always taught > >> that there were 3 divisions of Lincolnshire, these are, the Lincolnshire > >> yellow bellies, which I feel sure came from the tunics of the Lincolnshire > >> Regiment in the very old days, and was mainly from the City and surrounding > >> districts, then there was the Poachers who were mainly from the south of > >> the county/ the wash, of which I am proud to be one of those, and sorry but > >> the last one just escapes me at the moment, but I will remember, and then > >> send it on, unless someone beats me to it,hopefully. Bazza > >> > >> On 19 July 2015 at 10:37, Peter Atkinson via <[email protected]> > >> wrote: > >> > >>> Most Yorkshire folk ate the Yorkshire puds with gravy as a starter, then > >>> after that the main dinner of roast beef and veg. > >>> We had a Yorkshire pudding tray similar to a modern muffin one but I > >> think > >>> deeper and heavier. The old type are now no longer available unless > >> passed > >>> down in the family. > >>> > >>> I'm now looking forward to todays dinner with Yorkshires, my wife is a > >>> great cook! > >>> > >>> Just to open a Lincs theme, were Lincs folk called ''Yellow Bellies''? > >>> > >>> Peter > >>> Newcastle upon Tyne > >>> > >>> > >>> ======================================== > >>> Message Received: Jul 19 2015, 05:34 AM > >>> From: "Linda Sokalofsky via" > >>> To: [email protected] > >>> Cc: > >>> Subject: Re: [LIN] Admin. note: What's cooking > >>> > >>> I have totally enjoyed reading this sharing of British customs...i.e. > >> Roast > >>> Beef & Yorkshire Pudding we call it in Canada. My mum whose Dad, Edward > >>> Plowright from Wrangle, was born in Victoria B.C. She married my Dad, > >> James > >>> Vesey who immigrated as a baby with his Ipswich family and, I grew up > >> with > >>> roast beef and Yorkshire pudding served as the Sunday dinner meal. This > >>> conversation makes me wonder which side of the family pushed this custom > >> so > >>> that our family, as I remember it, enjoyed the meal as a weekly > >> tradition. > >>> Mum, as far back as I can recall always made individual servings in a > >>> muffin > >>> tin as I do. Kids love these and eat them like a dinner roll while adults > >>> pour gravy into the hollow inside them...another good excuse to have more > >>> gravy, I say. > >>> The bottom of each of the muffin tins was sprayed with oil and then > >>> drippings from the roast were poured in to cover the bottom of each > >>> portion. > >>> The pan was placed in a hot oven until it smoked. Then the pudding batter > >>> that had been beaten to death until it was filled with as much air as > >>> possible was poured into each cup 2/3 full and the pan was placed back > >> into > >>> the oven for a half an hour until each puffed up and was baked enough so > >>> that when taken out of the oven they were crisp on the outside and would > >>> hold their shape. None ever went to waste. I would eat them cold. > >>> I'm afraid I have let the tradition go the past few years...not that the > >>> cooking is too much work but the smoke of the oven setting off the house > >>> fire alarms, fires in the oven and the cleanup of the grease splattered > >>> oven > >>> after throws a bucket of cold water on my good intentions... and I say, > >> how > >>> about we go out for dinner. > >>> Linda > >>> BC > >>> Canada > >>> > >>> -----Original Message----- > >>> From: [email protected] > >>> [mailto:[email protected]] On Behalf Of lr_mills via > >>> Sent: July-17-15 2:36 PM > >>> To: [email protected] > >>> Subject: [LIN] Admin. note: What's cooking > >>> > >>> Hi, Missing Lincs, > >>> > >>> I hope you will be having a traditional English Sunday supper some time > >>> soon. It always takes my brain back in time to have the roast beef and > >>> Yorkshire Pudding. Although I understand that in Yorkshire they call it > >>> Belgian Pudding. Geordies always have to "do their own thing". My wife > >>> does not like Yorkshire Pudding, but she cooks it for me anyway. An act > >> of > >>> love, I assume. Although she hated the way my mother over-cooked every > >> beef > >>> dish. I have overcome my preference for over-cooked beef, so we've both > >>> changed. > >>> > >>> But Sunday dinners were a place to talk about family. Remember cousin > >>> Gertie who got injured when she was eleven when that horse kicked her in > >>> Bourne? Auntie Grace, who was at your wedding in Burwell? Don't you wish > >>> you could ask some of those questions today? Find an older relative and > >> ask > >>> about her family. Did grandpa enlist with any of his kin for the Great > >> War? > >>> And remember this page for food terms and items from the past: > >>> > >>> http://www.rootsweb.ancestry.com/~englin/foods.htm > >>> > >>> And if that brings back memories, shed a tear reading: > >>> > >>> http://www.rootsweb.ancestry.com/~englin/sayings.htm > >>> > >>> So, don't be AS Daft as a boiled owl. Share with us. Schedule a wife > >>> sale for next month. What, we don't do those anymore? OK. > >>> > >>> Lou (list admin.) > >>> > >>> ------------------------------- > >>> To unsubscribe from the list, please send an email to > >>> [email protected] with the word 'unsubscribe' without > >> the > >>> quotes in the subject and the body of the message > >>> > >>> > >>> > >>> ------------------------------- > >>> To unsubscribe from the list, please send an email to > >>> [email protected] with the word 'unsubscribe' without > >> the > >>> quotes in the subject and the body of the message > >>> > >>> > >>> > >>> > >>> ------------------------------- > >>> To unsubscribe from the list, please send an email to > >>> [email protected] with the word 'unsubscribe' without > >> the > >>> quotes in the subject and the body of the message > >>> > >> ------------------------------- > >> To unsubscribe from the list, please send an email to > >> [email protected] with the word 'unsubscribe' without the > >> quotes in the subject and the body of the message > >> > > > > ------------------------------- > > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message > > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

I have tried several times to unsubscribe using: To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without > the quotes in the subject and the body of the message > but with no success. Please unsubscribe me.

Nivard: I sure got a chuckle when I read Ann's r e-mail regarding mixing orange cordial with liver salts (Eno). I was born and raised in Vancouver, Canada and we lived not far from our Grandmother. Grandma would let us go into the pantry and make ourselves an orange drink (in those wonderful old heavy glasses with the cut bottoms) and we would add a good helping of eno to make it nice and fizzy. My mother could never figure out why we always had the trots after a visit to grandma. Of course Grandma didn't have any idea why. Grandma (who had a tea shop in St. Anne's before she emigrated) always had a tin full of ginger cookies which she always gave us as we were leaving along with five cents to buy an ice cream cone on the way home (can you imagine two sisters SHARING an ice cream cone). Those ginger snaps were so hard you could break your teeth on them. So we devised a plan that we would each throw our cookie down in each square of the sidewalk as we walked along and the one with the smallest piece when we reached the dairy got to choose the flavor AND hold the cone. I look around at the top of my grandkids heads (as they are engrossed in their electronic gadgets) and I am truly grateful I was born into such a wonderful time. Marilyn

Well I was brought up in the. South of England. Pudding for us on a Sunday was jelly and blancmange (made from a sachet of flavoured cornflour - usually pink!). We made our butter from the top of the milk by shaking it in a jar. Roast joint on Sunday would be followed by cold on Monday and a 'hotspot' on Tuesday. Yorkshire puddings as previous discussion and if any left over would be eaten with treacle. We had no fridge so things needed to be kept cool were placed in the cellar on a cold slab. We learnt as children that you could make a good fizzy drink by mixing Government orange juice with Andrews Liver salts! Ann Sent from my iPad > On 22 Jul 2015, at 15:06, Valerie Gilbert via <[email protected]> wrote: > > Indeed milkmen are a rarity, but here in North Yorkshire I'm lucky . I have > 3 weekly milk deliveries and glass bottles or plastic. Glass so > recycleable. Other foodstuffs delivered too , very useful in rural area. > Have not asked for Gold top. (I think there is a farm not too far away who > can sell unpasteurised milk. ) Hope milkmen hang on as they could still be > a very good community link. > Valerie North Yorkshire > > -----Original Message----- > From: Nivard Ovington via > Sent: Wednesday, July 22, 2015 2:28 PM > To: [email protected] > Subject: Re: [LIN] Admin. note: What's cooking > > > I wonder if they still do Gold top anywhere these days > > Milkmen appear to be thin on the ground now and glass bottles likewise > > Nivard Ovington in Cornwall (UK) > >> On 22/07/2015 14:21, Valerie Gilbert via wrote: >> Top-of-the-milk oh what memories..... now of course milk is so treated >> it >> does not give us that treat. That same milk was wonderful for making our >> own >> soft 'cream cheese' memories are stirred >> Valerie ( today I have granddaughters' >> calculating >> what cream is allowed!) > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

Indeed milkmen are a rarity, but here in North Yorkshire I'm lucky . I have 3 weekly milk deliveries and glass bottles or plastic. Glass so recycleable. Other foodstuffs delivered too , very useful in rural area. Have not asked for Gold top. (I think there is a farm not too far away who can sell unpasteurised milk. ) Hope milkmen hang on as they could still be a very good community link. Valerie North Yorkshire -----Original Message----- From: Nivard Ovington via Sent: Wednesday, July 22, 2015 2:28 PM To: [email protected] Subject: Re: [LIN] Admin. note: What's cooking I wonder if they still do Gold top anywhere these days Milkmen appear to be thin on the ground now and glass bottles likewise Nivard Ovington in Cornwall (UK) On 22/07/2015 14:21, Valerie Gilbert via wrote: > Top-of-the-milk oh what memories..... now of course milk is so treated > it > does not give us that treat. That same milk was wonderful for making our > own > soft 'cream cheese' memories are stirred > Valerie ( today I have granddaughters' > calculating > what cream is allowed!) ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

I wonder if they still do Gold top anywhere these days Milkmen appear to be thin on the ground now and glass bottles likewise Nivard Ovington in Cornwall (UK) On 22/07/2015 14:21, Valerie Gilbert via wrote: > Top-of-the-milk oh what memories..... now of course milk is so treated it > does not give us that treat. That same milk was wonderful for making our own > soft 'cream cheese' memories are stirred > Valerie ( today I have granddaughters' calculating > what cream is allowed!)

Top-of-the-milk oh what memories..... now of course milk is so treated it does not give us that treat. That same milk was wonderful for making our own soft 'cream cheese' memories are stirred Valerie ( today I have granddaughters' calculating what cream is allowed!) -----Original Message----- From: Dorothy Wainwright via Sent: Wednesday, July 22, 2015 10:46 AM To: 'Darren Wheatley' ; [email protected] Subject: Re: [LIN] Admin. note: What's cooking My very Yorkshire grandmother, who lived in Bradford, used to make 'oven bottom cake' when she was baking bread. Rolled out bread dough, covered in sliced apples and sprinkled with brown sugar, baked as the name implies on the oven bottom. A bit like a pizza, but a sweet pudding - eat hot or cold with cream or top-of-the-milk. Makes my mouth water to remember it. Dorothy -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Darren Wheatley via Sent: 22 July 2015 10:04 To: pamela.baillie1; [email protected] Subject: Re: [LIN] Admin. note: What's cooking Coming from Wiltshire as I do, Lardy Cake was a common treat. Dense bread, full of lard and fruit, and covered in a crust of baked sugar, best eaten warm. Very tasty, but very bad for you! Have a look at http://en.wikipedia.org/wiki/Lardy_cake There is a link to a recipe at the bottom. Sent from my iPad > On 22 Jul 2015, at 09:37, pamela.baillie1 via <[email protected]> wrote: > > > Lardy cake, my Aunt used to bring them up from a shop in Thame - Morse > country for those who watch it. Never saw it in Lincs but very moreish > mmm all this talk of food maybe we should become the gastro group > > > > Sent from Samsung tablet > > > -------- Original message -------- > From: Nivard Ovington via <[email protected]> > Date: 22/07/2015 09:20 (GMT+00:00) > To: [email protected] > Subject: Re: [LIN] Admin. note: What's cooking > > Hi Jay > > Bread & butter pudding I would say was nationwide, not regional at all > > Currants yes, but never fruit in the base, that would be a different > pud entirely > > It doesn't seem so long ago that a meal consisted of meat and two or > more veg, followed by a pudding, it simply wasn't a meal with a > pudding of some sort, rice pud, bread & butter, tapioca (frogs spawn), > semolina, rhubarb & custard, apple pie, steam pudding, egg custard, > the list was long > > I don't know about others but puddings do not seem to be the every > fodder they once were > > Nivard Ovington in Cornwall (UK) > >> On 22/07/2015 09:06, Sinebeg via wrote: >> Is 'bread and butter' pud a Lincolnshire or Yorkshire thing? >> >> My mum used to make it with bread (usually a few days old) baked in >> custard, sometimes with fruit in the base (tinned peaches). >> >> Jay > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without > the quotes in the subject and the body of the message > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without > the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

I confess I was never fond of cooked rhubarb as a child, it was OK with a bag of sugar in which to dunk the rhubarb But as I got older the taste of rhubarb (and several other things) became more appealing We visited Glendurgan the other day, due to its temperate mini tropical climate they have rhubarb the size of a house, huge stuff, you would need a very large bag of sugar for one of those stems :-) Nivard Ovington in Cornwall (UK) On 22/07/2015 14:01, pamela.baillie1 via wrote: > > > Rhubarb, so easy to grow in garden. I have mine as crumble or stewed, > add it to gooseberries or raspberries or strawberries for a good > crumble or, even better soak over night with sugar and whisky

Rhubarb, so easy to grow in garden. I have mine as crumble or stewed, add it to gooseberries or raspberries  or strawberries for a good crumble or, even better soak over night with sugar and whisky  Sent from Samsung tablet -------- Original message -------- From: Sinebeg via <[email protected]> Date: 22/07/2015 11:28 (GMT+00:00) To: Dorothy Wainwright <[email protected]>, [email protected] Subject: Re: [LIN] Admin. note: What's cooking Oooohhhh rhubarb!! I LOVE rhubarb but have not had any for years..... must see if I can get some at the supermarket Jay > >> >> -------- Original message -------- >> From: Nivard Ovington via <[email protected]> >> Date: 22/07/2015 09:20 (GMT+00:00) >> To: [email protected] >> Subject: Re: [LIN] Admin. note: What's cooking >> >> Hi Jay >> >> Bread & butter pudding I would say was nationwide, not regional at all >> >> Currants yes, but never fruit in the base, that would be a different >> pud entirely >> >> It doesn't seem so long ago that a meal consisted of meat and two or >> more veg, followed by a pudding, it simply wasn't a meal with a >> pudding of some sort, rice pud, bread & butter, tapioca (frogs spawn), >> semolina, rhubarb & custard, apple pie, steam pudding, egg custard, >> the list was long >> >> I don't know about others but puddings do not seem to be the every >> fodder they once were >> >> Nivard Ovington in Cornwall (UK) >> >>> On 22/07/2015 09:06, Sinebeg via wrote: >>> Is 'bread and butter' pud a Lincolnshire or Yorkshire thing? >>> >>> My mum used to make it with bread (usually a few days old) baked in >>> custard, sometimes with fruit in the base (tinned peaches). >>> >>> Jay >> ------------------------------- >> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without >> the quotes in the subject and the body of the message >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without >> the quotes in the subject and the body of the message > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message > ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

We had oven bottom cake in Sunderland. Now I am a fan of Lincolnshire plum bread. I was introduced to it by my husband, a Lincoln lad. Meg > On 22 Jul 2015, at 10:46, Dorothy Wainwright via <[email protected]> wrote: > > My very Yorkshire grandmother, who lived in Bradford, used to make 'oven > bottom cake' when she was baking bread. > Rolled out bread dough, covered in sliced apples and sprinkled with brown > sugar, baked as the name implies on the oven bottom. > A bit like a pizza, but a sweet pudding - eat hot or cold with cream or > top-of-the-milk. > Makes my mouth water to remember it. > Dorothy > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of Darren Wheatley via > Sent: 22 July 2015 10:04 > To: pamela.baillie1; [email protected] > Subject: Re: [LIN] Admin. note: What's cooking > > Coming from Wiltshire as I do, Lardy Cake was a common treat. Dense bread, > full of lard and fruit, and covered in a crust of baked sugar, best eaten > warm. > > Very tasty, but very bad for you! > > Have a look at http://en.wikipedia.org/wiki/Lardy_cake > > There is a link to a recipe at the bottom. > > > Sent from my iPad > >>> On 22 Jul 2015, at 09:37, pamela.baillie1 via <[email protected]> >> wrote: >> >> >> Lardy cake, my Aunt used to bring them up from a shop in Thame - Morse >> country for those who watch it. Never saw it in Lincs but very moreish >> mmm all this talk of food maybe we should become the gastro group >> >> >> >> Sent from Samsung tablet >> >> >> -------- Original message -------- >> From: Nivard Ovington via <[email protected]> >> Date: 22/07/2015 09:20 (GMT+00:00) >> To: [email protected] >> Subject: Re: [LIN] Admin. note: What's cooking >> >> Hi Jay >> >> Bread & butter pudding I would say was nationwide, not regional at all >> >> Currants yes, but never fruit in the base, that would be a different >> pud entirely >> >> It doesn't seem so long ago that a meal consisted of meat and two or >> more veg, followed by a pudding, it simply wasn't a meal with a >> pudding of some sort, rice pud, bread & butter, tapioca (frogs spawn), >> semolina, rhubarb & custard, apple pie, steam pudding, egg custard, >> the list was long >> >> I don't know about others but puddings do not seem to be the every >> fodder they once were >> >> Nivard Ovington in Cornwall (UK) >> >>> On 22/07/2015 09:06, Sinebeg via wrote: >>> Is 'bread and butter' pud a Lincolnshire or Yorkshire thing? >>> >>> My mum used to make it with bread (usually a few days old) baked in >>> custard, sometimes with fruit in the base (tinned peaches). >>> >>> Jay >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without >> the quotes in the subject and the body of the message >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without >> the quotes in the subject and the body of the message > > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

someone in my book group was distributing goosegogs (gooseberries) yesterday. She had too many..... haven't seen those in a long time. Margaret On 22/07/2015 11:28, Sinebeg via wrote: > Oooohhhh rhubarb!! I LOVE rhubarb but have not had any for years..... > must see if I can get some at the supermarket > > Jay > >>> -------- Original message -------- >>> From: Nivard Ovington via <[email protected]> >>> Date: 22/07/2015 09:20 (GMT+00:00) >>> To: [email protected] >>> Subject: Re: [LIN] Admin. note: What's cooking >>> >>> Hi Jay >>> >>> Bread & butter pudding I would say was nationwide, not regional at all >>> >>> Currants yes, but never fruit in the base, that would be a different >>> pud entirely >>> >>> It doesn't seem so long ago that a meal consisted of meat and two or >>> more veg, followed by a pudding, it simply wasn't a meal with a >>> pudding of some sort, rice pud, bread & butter, tapioca (frogs spawn), >>> semolina, rhubarb & custard, apple pie, steam pudding, egg custard, >>> the list was long >>> >>> I don't know about others but puddings do not seem to be the every >>> fodder they once were >>> >>> Nivard Ovington in Cornwall (UK) >>> >>>> On 22/07/2015 09:06, Sinebeg via wrote: >>>> Is 'bread and butter' pud a Lincolnshire or Yorkshire thing? >>>> >>>> My mum used to make it with bread (usually a few days old) baked in >>>> custard, sometimes with fruit in the base (tinned peaches). >>>> >>>> Jay >>> ------------------------------- >>> To unsubscribe from the list, please send an email to >>> [email protected] with the word 'unsubscribe' without >>> the quotes in the subject and the body of the message >>> >>> ------------------------------- >>> To unsubscribe from the list, please send an email to >>> [email protected] with the word 'unsubscribe' without >>> the quotes in the subject and the body of the message >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without the >> quotes in the subject and the body of the message >> >> ------------------------------- >> To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message >> > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

<although my mum used to make a version that was more a cake than a pudding, with mashed bread instead of sliced bread, and no custard in it> That was bread pudding, not bread & butter, Darren. Bread, dried fruit, sugar, butter, eggs & milk with nutmeg grated over the top. Lovely when hot and set when cold and could be eaten like cake. Great. Marjorie

Can't help thinking what a pity it is that these 'fill 'em up' variations of cheap food are dying out. Sweets and crisps certainly won't be remembered in the same way. Barbara. Sent from my iPad > On 22 Jul 2015, at 10:46, Dorothy Wainwright via <[email protected]> wrote: > > My very Yorkshire grandmother, who lived in Bradford, used to make 'oven > bottom cake' when she was baking bread. > Rolled out bread dough, covered in sliced apples and sprinkled with brown > sugar, baked as the name implies on the oven bottom. > A bit like a pizza, but a sweet pudding - eat hot or cold with cream or > top-of-the-milk. > Makes my mouth water to remember it. > Dorothy > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of Darren Wheatley via > Sent: 22 July 2015 10:04 > To: pamela.baillie1; [email protected] > Subject: Re: [LIN] Admin. note: What's cooking > > Coming from Wiltshire as I do, Lardy Cake was a common treat. Dense bread, > full of lard and fruit, and covered in a crust of baked sugar, best eaten > warm. > > Very tasty, but very bad for you! > > Have a look at http://en.wikipedia.org/wiki/Lardy_cake > > There is a link to a recipe at the bottom. > > > Sent from my iPad > >> On 22 Jul 2015, at 09:37, pamela.baillie1 via <[email protected]> > wrote: >> >> >> Lardy cake, my Aunt used to bring them up from a shop in Thame - Morse >> country for those who watch it. Never saw it in Lincs but very moreish >> mmm all this talk of food maybe we should become the gastro group >> >> >> >> Sent from Samsung tablet >> >> >> -------- Original message -------- >> From: Nivard Ovington via <[email protected]> >> Date: 22/07/2015 09:20 (GMT+00:00) >> To: [email protected] >> Subject: Re: [LIN] Admin. note: What's cooking >> >> Hi Jay >> >> Bread & butter pudding I would say was nationwide, not regional at all >> >> Currants yes, but never fruit in the base, that would be a different >> pud entirely >> >> It doesn't seem so long ago that a meal consisted of meat and two or >> more veg, followed by a pudding, it simply wasn't a meal with a >> pudding of some sort, rice pud, bread & butter, tapioca (frogs spawn), >> semolina, rhubarb & custard, apple pie, steam pudding, egg custard, >> the list was long >> >> I don't know about others but puddings do not seem to be the every >> fodder they once were >> >> Nivard Ovington in Cornwall (UK) >> >>> On 22/07/2015 09:06, Sinebeg via wrote: >>> Is 'bread and butter' pud a Lincolnshire or Yorkshire thing? >>> >>> My mum used to make it with bread (usually a few days old) baked in >>> custard, sometimes with fruit in the base (tinned peaches). >>> >>> Jay >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without >> the quotes in the subject and the body of the message >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without >> the quotes in the subject and the body of the message > > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

My very Yorkshire grandmother, who lived in Bradford, used to make 'oven bottom cake' when she was baking bread. Rolled out bread dough, covered in sliced apples and sprinkled with brown sugar, baked as the name implies on the oven bottom. A bit like a pizza, but a sweet pudding - eat hot or cold with cream or top-of-the-milk. Makes my mouth water to remember it. Dorothy -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Darren Wheatley via Sent: 22 July 2015 10:04 To: pamela.baillie1; [email protected] Subject: Re: [LIN] Admin. note: What's cooking Coming from Wiltshire as I do, Lardy Cake was a common treat. Dense bread, full of lard and fruit, and covered in a crust of baked sugar, best eaten warm. Very tasty, but very bad for you! Have a look at http://en.wikipedia.org/wiki/Lardy_cake There is a link to a recipe at the bottom. Sent from my iPad > On 22 Jul 2015, at 09:37, pamela.baillie1 via <[email protected]> wrote: > > > Lardy cake, my Aunt used to bring them up from a shop in Thame - Morse > country for those who watch it. Never saw it in Lincs but very moreish > mmm all this talk of food maybe we should become the gastro group > > > > Sent from Samsung tablet > > > -------- Original message -------- > From: Nivard Ovington via <[email protected]> > Date: 22/07/2015 09:20 (GMT+00:00) > To: [email protected] > Subject: Re: [LIN] Admin. note: What's cooking > > Hi Jay > > Bread & butter pudding I would say was nationwide, not regional at all > > Currants yes, but never fruit in the base, that would be a different > pud entirely > > It doesn't seem so long ago that a meal consisted of meat and two or > more veg, followed by a pudding, it simply wasn't a meal with a > pudding of some sort, rice pud, bread & butter, tapioca (frogs spawn), > semolina, rhubarb & custard, apple pie, steam pudding, egg custard, > the list was long > > I don't know about others but puddings do not seem to be the every > fodder they once were > > Nivard Ovington in Cornwall (UK) > >> On 22/07/2015 09:06, Sinebeg via wrote: >> Is 'bread and butter' pud a Lincolnshire or Yorkshire thing? >> >> My mum used to make it with bread (usually a few days old) baked in >> custard, sometimes with fruit in the base (tinned peaches). >> >> Jay > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without > the quotes in the subject and the body of the message > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without > the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

Coming from Wiltshire as I do, Lardy Cake was a common treat. Dense bread, full of lard and fruit, and covered in a crust of baked sugar, best eaten warm. Very tasty, but very bad for you! Have a look at http://en.wikipedia.org/wiki/Lardy_cake There is a link to a recipe at the bottom. Sent from my iPad > On 22 Jul 2015, at 09:37, pamela.baillie1 via <[email protected]> wrote: > > > Lardy cake, my Aunt used to bring them up from a shop in Thame - Morse country for those who watch it. Never saw it in Lincs but very moreish mmm all this talk of food maybe we should become the gastro group > > > > Sent from Samsung tablet > > > -------- Original message -------- > From: Nivard Ovington via <[email protected]> > Date: 22/07/2015 09:20 (GMT+00:00) > To: [email protected] > Subject: Re: [LIN] Admin. note: What's cooking > > Hi Jay > > Bread & butter pudding I would say was nationwide, not regional at all > > Currants yes, but never fruit in the base, that would be a different pud > entirely > > It doesn't seem so long ago that a meal consisted of meat and two or > more veg, followed by a pudding, it simply wasn't a meal with a pudding > of some sort, rice pud, bread & butter, tapioca (frogs spawn), semolina, > rhubarb & custard, apple pie, steam pudding, egg custard, the list was > long > > I don't know about others but puddings do not seem to be the every > fodder they once were > > Nivard Ovington in Cornwall (UK) > >> On 22/07/2015 09:06, Sinebeg via wrote: >> Is 'bread and butter' pud a Lincolnshire or Yorkshire thing? >> >> My mum used to make it with bread (usually a few days old) baked in >> custard, sometimes with fruit in the base (tinned peaches). >> >> Jay > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

We always used to have a heavy pudding like that when I was a kid, and at lunchtime too! Back to school on all that always left me exhausted in the afternoon. We rarely have "proper" puddings these days, but a rice pudding / macaroni pudding / steam pudding and custard is always a treat when we do. The kids though are not fans. bread and butter pudding was a staple for us as kids, although my mum used to make a version that was more a cake than a pudding, with mashed bread instead of sliced bread, and no custard in it. It was lovely. Sent from my iPad > On 22 Jul 2015, at 09:20, Nivard Ovington via <[email protected]> wrote: > > Hi Jay > > Bread & butter pudding I would say was nationwide, not regional at all > > Currants yes, but never fruit in the base, that would be a different pud > entirely > > It doesn't seem so long ago that a meal consisted of meat and two or > more veg, followed by a pudding, it simply wasn't a meal with a pudding > of some sort, rice pud, bread & butter, tapioca (frogs spawn), semolina, > rhubarb & custard, apple pie, steam pudding, egg custard, the list was > long > > I don't know about others but puddings do not seem to be the every > fodder they once were > > Nivard Ovington in Cornwall (UK) > >> On 22/07/2015 09:06, Sinebeg via wrote: >> Is 'bread and butter' pud a Lincolnshire or Yorkshire thing? >> >> My mum used to make it with bread (usually a few days old) baked in >> custard, sometimes with fruit in the base (tinned peaches). >> >> Jay > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message