Tag Archives: sugar

Easter Breads And Braids

Fruit Braid & Easter Ring  This is possibly one of my favorite sweet-dough recipes. There are others but having used this on a number of occasions and always getting a good result I shall include it here. These recipes come … Continue reading

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Getting Out Of A Jam . . .

. . . What You Put In! Once again the fruits of the summer are swiftly forming and ripening in the gardens and hedgerows. My first crop is likely to be gooseberries, no surprise there, which though of minimal appeal … Continue reading

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The Evolution Of Honey

A Brief History of Honey Exactly how long honey has been in existence is hard to say. Cave paintings in Spain from 7,000 BC show the earliest records of honey gathering and there are fossils of honey bees that date … Continue reading

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Shortbread or Petticoat Tails

Said to have been a favourite of Mary, Queen of Scots, shortbread is an ancient recipe of great lineage. It is a classic Scottish dessert that consists of three basic ingredients: flour, sugar, and butter. It resulted from the form … Continue reading

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The Origin Of Plum Pudding . . .

According to tradition, November 25th is the day when the family gathers around the kitchen table to start making the season’s Christmas pudding. In years gone by, Stir Up Sunday – the last Sunday before Advent – would have seen excited … Continue reading

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The Evolution Of Treacle . . .

Treacle and Golden Syrup feature so heavily in British baking, especially at times of celebration such as Easter & Christmas, that a brief definition may well be in order before I go any further. Treacle is any syrup made during … Continue reading

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More On Milk . . .

With the post second world war emphasis on rebuilding the economy of the country, all things natural and home produced were promoted heavily. From beef to lamb, chicken to eggs, all were re-invented, re-packaged and sold through the medium of the … Continue reading

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Wot The ‘Eccles!

Eccles Cakes were first producedway back in the mists of time, well over three centuries ago anyway. Though called a cake they are, in fact, more of a pastry along the lines of a madeleine. The origin of these cute little pastries … Continue reading

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The Rock Of Edinburgh . . .

Edinburgh Rock Scotland, Wales, Ireland and France, the Celtic countries, share a number culinary similarities. Edinburgh Rock is a form of pulled sugar very similar to the French pastillage. It is sold in tartan presentation boxes in souvenir shops the length of the … Continue reading

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Petit Fours And Sweetmeats

A selection of fancies taken from a magazine supplement of around the mid-fifties when sugar rationing had finally come to an end and a sweet tooth could be indulged. For a time after the war, home-made sweets became very popular … Continue reading

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