Celebrating Burns’ Night? Find all you need to host a Burns’ Night dinner on 25th January at piespuddingsandpottages.com/festivals/bu...

This easy-to-make Pistachio cream is very rich and just a large spoonful is all you need. Serve it as a topping for vanilla ice-cream or with baklava. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #dessert #Georgian #pistachios

This Lemon Posset recipe is very quick and easy to make. It’s an ideal dessert to accompany a light lunch or to follow a rich dinner. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #dessert #Georgian #lemons

Crispels are a deliciously soft, fluffy and crisp Medieval pastry brushed with warm honey. A sweet treat for any time of day or occasion! You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #pastries #medieval

Blank Maunger is a Medieval dish of chicken and rice cooked in almond milk. The recipe is very good served with a crisp green salad. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #stews #pottages #chicken #almonds #medieval

The farl derives from ‘fardell’ which, in Scots, meant a quarter. This refers to the practice of cutting flatbreads into quarters and then griddling them. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #bread #baking #Irish #potatoes

Twelfth Night is on 6th December and is the last day of Christmas feasting! It is also the traditional date for wassailing fruit trees. For recipes and information go to piespuddingsandpottages.com/festivals/tw... #britishfood #foodhistory #recipe #cake #baking #wassail

Although Yorkshire teacakes are now commonly served at afternoon tea, they were originally eaten at breakfast or as a ‘filler’ taken to the workplace. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #buns #baking

Happy New Year! You can find all you need to bring in the New Year, including recipes, information and customs, at piespuddingsandpottages.com/festivals/ne... and piespuddingsandpottages.com/festivals/ne... #britishfood #foodhistory #recipe #newyear #britishfestivals

Red gingerbread is less of a biscuit and more of a piece of flavoured leather?! Nevertheless, it is an interesting insight into the tastes of the Elizabethans. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #gingerbread #baking

Why not try this spiced date loaf over the Christmas period? Delicious for breakfast, toasted and spread with butter and marmalade! You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #bread #baking #dates

Merry Christmas! You can find recipes, customs, rituals, games and information for the festive period at piespuddingsandpottages.com/festivals/ch... #britishfood #foodhistory #recipes #christmas

The Winter Solstice is on Sunday. Find recipes and information on customs and rituals to help celebrate the day at piespuddingsandpottages.com/festivals/wi... #britishfood #foodhistory #recipe #wintersolstice #yulelog

Marchpane (marzipan) became a central feature of the medieval dining table, particularly at Christmas, when it was often highly decorated and topped with gold leaf. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #marzipan #confectionary

Trifles began to be popular during the eighteenth century and this recipe is based on that of Hannah Glasse in The Art of Cookery, Made Plain and Easy (1747). You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #trifle #dessert

Kedgeree originated in fourteenth century India with a dish of rice, lentils and fish called Khichuri. A perfect breakfast for Christmas morning! You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #rice #smoked haddock #breakfast

Originally a posset consisted of heating up a mixture of milk and ale but by the sixteenth century possets were also made with citrus fruit and cream. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #posset #lemon #dessert

Ipocras (or Ypocras) is named after Hippocrates, a physician in ancient Greece as it was believed that wine mixed with spices and sugar was medicinal and aided digestion. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #mulledwine #spices

Plum Duff's origins are similar to that of Christmas pudding although it’s made primarily with fresh plums and apples rather than dried fruit. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #puddings #plums

Brouet de canelle is a typical medieval chicken dish in its inclusion of spices and almonds from the Middle and Far East. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #stews #pottages #Chicken #almonds

Stir-up Sunday is just around the corner (23rd November). Time to make your Christmas cake, pudding and mincemeat to give them time to mature. You can find recipes for them at piespuddingsandpottages.com/festivals/ch... #britishfood #foodhistory #baking #recipe #puddings #Christmas #cakes

In Scotland, shortbread is traditionally served at Christmas and Hogmanay and a piece of it was broken over a new bride as she crossed the threshold her new home. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #baking #recipe #shortbread

This Gloucestershire version of a rarebit, which includes grain mustard and ale, is deliciously tangy. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #cheese #recipe #rarebit

Irish Barmbrack is a fruit bread and, although it is eaten throughout the year, it is particularly associated with Halloween (Samhuin) and New Year’s Eve. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #baking #recipe #fruitbreads

The steak and kidney pudding became highly popular in the nineteenth century and was a staple dish in eating houses, restaurants and in the home. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #puddings #recipe #steakandkidney

Diplomat pudding was first created by Talleyrand during the Congress of Vienna in 1814 who invented a dessert made of sponge cake, custard, candied fruit and cream. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #puddings #recipe #desserts

Find information, recipes and activities for Bonfire Night at piespuddingsandpottages.com/festivals/bo... #britishfood #foodhistory #festivals #recipe #bonfire night

Blackburn cakes are similar to Eccles cakes but are filled with apples and spices rather than currants. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #baking #recipe #pastries #apples

Find information, recipes and activities for Hallowe’en at piespuddingsandpottages.com/festivals/ha... #britishfood #foodhistory #recipe #Hallowe’en

In the 18th century squabs (young pigeons) were eaten by the wealthy, often in pies. For those who couldn’t afford them, prunes were added to a lamb pie to imitate the fruity flavour of squabs. piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #pies #recipe #lamb #prunes

The name pikelet derives from the Welsh ‘piglyd’ where griddled breads are common. Eat them straight from the griddle or store in a container and toast them before serving. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #griddling #recipe #bread

So popular to the British in the 19th century, Dundee cakes were even made commercially in India to enable members of the Raj to eat their favourite cake for afternoon tea. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #baking #recipe #cakes

Macaroons were popular biscuit in eighteenth century England. Unlike the French macarons, English macaroons are flatter and less delicate in texture. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #baking #recipe #biscuits

Brown Windsor soup became unpopular in the 20th Century due to the bland version eaten on trains. This recipe, based on Mrs Beeton’s, is tastier than its reputation suggests. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #soup #recipe #pottages

This is the perfect time of year to settle in front of a cosy fire with tea and a slice or two of Bara Brith meaning speckled bread in Welsh. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #fruitbread #recipe #welsh #cakes

Pigeon pies had been popular from the sixteenth century and the gentry often included a dovecote on their estates. It's a very good pie to serve during the autumn months. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #pies #recipe #pigeon

Syllabubs, a concoction of cream, sugar and alcohol were particularly popular in the seventeenth century. This syllabub uses cider and is very good served with brandy snaps. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #desserts #recipe #cider

Monday is Michaelmas when the defeat of Lucifer by the Archangel Michael is celebrated. You can find information, recipes and activities at piespuddingsandpottages.com/festivals/mi... #britishfood #foodhistory #festivals #recipe #michaelmas

Kent is famous for its cobnuts, a cultivated variety of hazelnuts, which are harvested in the Autumn. This cake is lovely served with an autumn tea by a roaring fire. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #baking #recipe #cakes #cobnuts

Oats were cultivated throughout the British Isles from ancient times. With the inclusion of honey oat bread would have been an important food in Anglo-Saxon times. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #baking #recipe #bread #oats

Lardy cake, originated in Wiltshire and its ingredients of lard, sugar and dried fruit layered with yeasted dough provided farm labourers with an energy boosting treat. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #baking #recipe #cakes #lard

In England most apple producing counties have their own version of the cake. The Dorset version is a particularly moist and delicious one. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #baking #recipe #cakes #apples

For the Celts, the killing of a wild boar demonstrated courage and strength. It was therefore regarded as sacred and was a central ingredient to ceremonial feasts. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #stews #recipe #wildboar

Barm cakes, bread rolls originating in the north west of England, are often filled with chips and known as chip barms rather than butties. piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #bread #recipe #barm

Dauce egre – a dish of fish with a sweet and sour sauce served in wealthy dining rooms in medieval England. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #haddock #recipe #sweetandsour #medieval

This simple sponge cake with caraway seeds became a particular favourite in the eighteenth century, served in the afternoon with an increasingly popular drink - tea. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #baking #recipe #cakes

A manchet was a bread made with twice sifted flour and only eaten by the wealthy in the 16th and 17th centuries. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #baking #recipe #breads

Originating in northern Europe in the 18th century the Pound cake uses lb each of just four ingredients: flour, butter, sugar and eggs. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #baking #recipe #cakes

Comyne - porridge made with spelt flour. Although somewhat challenging to modern tastes, it’s an interesting insight into the culinary tastes of the English Renaissance?! You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #pottages #recipe #spelt

As well as providing a beautiful scent in the garden, Lavender can also be eaten. Since Tudor times it has been used to flavour lamb, cakes, biscuits and conserves. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #biscuits #recipe #lavender