These are SO good, I really should make them more than once a year! Upper Michigan (USA) has several small towns that were originally populated by Cornish miners who worked the mines there. Walking down Main Street in these towns will usually take you past a mom-n-pop cafe’ where you can buy a pasty similar to this recipe. This makes 6 LARGE or 8 MEDIUM pasties–adjust the water** & butter depending on the size you choose. Recipe Recipe #230316 will complete your trip down a Cornwall Main Street.
Make and share this Baked Cornish Game Hens recipe from Food.com.
A traditional British steamed savoury pudding – fluffy dumping style suet pastry layered with tender and succulent braised beef steak – pure comfort food. Once you have prepared this, just let it steam quietly away in the background, whilst you get on with other things. Unmould this pudding at the table and serve it immediately with extra gravy, steamed seasonal greens and mounds of fluffy mashed potatoes. There is an urban myth in the UK, that men ask woman who can cook this delicious savoury pudding to marry them……..be warned…….be careful! Preparation time includes the cooking of the beef steak before the pudding is made and steamed. (This recipe comes from my family’s recipe collection – it was cooked regularly by my grandmother and my mum; the original recipe is written in pencil on a scrap of paper………it was like finding real treasure!)
Make your own brandy butter to smother over delicious, homemade Christmas Figgy or Plum pudding, and in only 5 minutes with this easy recipe,……….no Christmas table would be without this “naughty but nice” accompaniment! This is also wonderful when served with hot mince pies……prise open the pastry lids and dollop some brandy butter inside, preferably when they are warm, so the brandy butter runs through the pies! This makes a great gift – pack the brand butter into an attractive pot and add serving instructions. .
An adaptation from an old family “Traditional Mincemeat” recipe which was passed down through my Mum’s side of the family. This one however is FAT FREE – NO suet or butter and it still KEEPS for up to a year or two; I currently have a jar from 3 years ago which has aged and matured beautifully! I have called it traditional mincemeat as it has all the traditional ingredients apart from the fat and it is VERY EASY to make. I am posting this in early September so it can be made now and allowed to mature ready for Christmas MINCE PIES. Where I have stated rum or brandy, please use any strong liquor that you may have available; it’s just that brandy or rum work very nicely with the ingredients. Make some pretty labels, add a paper or fabric lid cover with a ribbon and then hang a pie, scone or cookie cutter from the neck – and voila, a thoughtful home-made gift! N.B. It’s the alcohol that keeps this mincemeat, so if you want a non-alcoholic version, I have a traditional suet mincemeat recipe posted, which does not need much if any alcohol – Recipe #257241.
