Around the Counties in 47 Blog Posts

Everyone loves a good debate, and debate certainly rumbles on about the origins of this most famous of desserts. It even has more than one name. Perhaps – almost certainly – most famously known as Crème Brulee, it cannot be denied that the most seemingly simple pudding using custard topped with a hardened sugar crust has become a timeless classic.

Now then; how do you eat yours? That’s a pretty open question. I could be asking you about anything. Probably you think I’m asking you about a Crème Egg, or the temptingly detachable Oreo Cookies at a push.

But, for people from The Potteries in Staffordshire, the question “how do you eat yours” can refer to only one thing – Staffordshire Oatcakes.

Lincolnshire has an abundance of regional dishes to choose from for our counties adventure, and therefore deciding what dish to make was difficult, from Lincolnshire Sausage” to the “Plum Pudding” the county of Lincolnshire certainly knows it food.

While I stayed true to the original recipe for Rutland’s Savoury Cheese, I added pasta and cherry tomatoes to the final creation so I would end up with a tasty version of baked Macaroni & Cheese. The cherry tomatoes add a lovely dimension, complementing the rich sauce.

I haven’t a clue why this food is a Pork Pie in Leicestershire and a Growler in Yorkshire. Lest I neglect another name, I should mention that growling is induced anytime someone calls these growlers/pork pies a Melton Mowbray. As a result, I shall steer clear of that particular designation.

Beef and Stilton cheese represent a combination classic and deliver outstanding flavours. Because it’s easy to make and tastes great, Nottinghamshire Pie is the perfect dish to add as an Easy Beef Recipe in your personal cookbook collection.

Without doubt, the Bakewell Tart is one of my favourites. The intense flavour of almond teases that joyful ‘yum’ sound from my mouth every time I take a bite of this deliciously satisfying sweet treat.

Some parts of Cheshire are considered among the most affluent parts of the UK. Naturally, I had high expectations as to what Cheshire may have in store for us.

The Manchester Tart made regular appearances in the 1980s for me, featured as it was on my weekly school dinner menu. I’m guessing it showed up often because a jar of jam, some Bird’s instant custard, and a pastry case were cheap to source and made for a quick and simple dessert to satisfy herds of hungry little faces.

Hotpot calls for a slow cook to ensure a tender lamb to go along with the pickled cabbage, sweetened carrots, and of course a pint of bitter. Betty would be proud.