How many foods are there that originate (or are presumed to originate) in the north of England? I can think of a few, but I need some new recipes. I’ll discount things like sausages and cheeses. I’ve got:
Lancashire Hotpot
Yorkshire Pudding
Chorley Cakes
Eccles Cakes
Bakewell Tarts
Are there any more?
Black pudding seems to only be a feature from the Wash northwards.
Pontefract cakes, if they count. And ISTR a school dinner horror called Manchester Tart.
Black pudding is also big in Scotland and Ireland, so I don’t know if you can count it. If you count Liverpool as Northern, you can add Scouse and the Conny Onny Butty (condensed milk sandwich).
Struan, Usram thanks. I’d never heard of Manchester Tart before.
Eckeee-THUMP!
You guys have any links to recipes?
You’ve got me salivatin’, here.
This is wonderful, made it a couple of times. I’ve never made black pudding from scratch though because all the butchers round here have it anyway.
hehehe. Did they make it to America?
Only in reruns and only on PBS. Just like Benny Hill and MPFS and every other Britcom I’ve ever seen.
I made this for my tea earlier tonight.
Sausages in a giant yorkshire pudding with onion gravy and mashed potato:
Yorkshire pudding:
3 oz. plain white flour.
1 egg.
Salt and pepper.
Lard (or another fat).
3 fl oz. whole milk.
2 fl oz. cold water.
A small roasting tin.
Onion gravy:
1 onion.
Sugar and stock.
Put the oven on at 220 degrees C. Put the lard in the roasting tin and bring it up to temperature. Sift the flour into a bowl and add the egg, salt and pepper. Mix the water and milk together. Slowly add the water and milk to the flour etc. whilst blending the mixture together with a hand blender/whisk. Stop when it forms a smooth batter.
Chop the onion and put it in a frying pan. Add the sugar. Caramelise the onion for about twenty minutes until soft. Add the stock and let simmer until serving time.
Remove the roasting tin from the oven and keep it hot on the hob. Add the batter mix and put in oven. Cook for forty minutes until risen.
The sausages and mashed potato are self explanatory.
Put the sausages in the pudding, pour on the gravy and serve with the mash.
The recipe makes at least enough for four people but I was hungry.
HTH
Methinks maybe Ike was pulling your leg. You know, British food and all that.
I hope you’re not claiming toad-in-the-hole as northern!
Who mentioned toad in the hole?
Yates’s Wine Lodge in Blackpool used to serve champagne on draught.
If anything could provoke the French to war . . .
Or did they just charge ten quid for a pint of Strongbow, and hope nobody realised?
Apparently the stuff tastes like battery acid.
I forget how much it cost per glass but it was certainly cheap. I doubt if the clientele included many French visitors. As the famous Marechal Bosquet (1810-1861) once said:
C’est magnifique, mais ce n’est pas le champagne.
[sub]I was, kinda.
But my delight in the infinite variety of human culinary belief systems allows me to enjoy the discussion nonetheless.
Plus, it’s fun to hang out with the Brits.[/sub]
Pease Pudding; yellow split peas boiled down with a hambone until soft, then mixed with any of the little bits of ham from the bone, pressed down into a bowl and left to set. Served spread (or cut in thick slabs) on bread. Analogous to hoummous.