English Porridge / Engelsk Havregrøt

A classic breakfast porridge recipe found on food52.com
English Porridge / Engelsk Havregrøt

This porridge is just right. It calls for equal parts of two styles of oats, which means the steel-cut bits keep their pop, while the rolled oats melt around them — and getting them to the perfect texture only takes 20 minutes. Cooking with half milk, half water is enough to make it feel rich and loving, without slogging you down first thing in the morning. This will seem like a lot of salt. But it won’t be too much, because at the end you’ll add something sweet and something milky and it will all live in harmony.

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Apple and Blackberry Crumble / Smulepai med Epler og Bjørnebær

A classic British dessert recipe found on BBC food
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Paul Hollywood adds a twist to the traditional crumble topping with the addition of seeds, oats and shony, a sweet and salty powdered seaweed. Serve with custard, cream or ice cream.

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Crab and Prawn Pasty / Britisk Pasty Med Krabbe Og Reker

A traditional pasty recipe with a modern twist
found on
about.com/food/
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A traditional pasty recipe will invariably contain meat but a delicious alternative is a Crab and Prawn Pasty. This pasty recipe is light yet very nutritious with such a lovely filling. Buy fresh crab meat when possible, if not, tinned white crab meat is also excellent.

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Cullen Skink / Fiskesuppe fra Cullen

A traditional Scottish soup recipe found on goodtoknow.co.uk
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Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. An authentic Cullen skink will use finnan haddie (cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland), but it may be prepared with any other undyed smoked haddock.

This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. The soup is often served as a starter at formal Scottish dinners. Cullen skink is widely served as an everyday dish across the northeast of Scotland.

Local recipes for Cullen skink have several slight variations, such as the use of milk instead of water or the addition of single cream. Cullen skink was traditionally served with bread.

It has been described as “smokier and more assertive than American chowder, heartier than classical French bisque.

Cullen skink appears in many traditional Scottish cookery books and appears in numerous restaurants and hotel menus throughout Scotland, the UK, and internationally. In 2012 a Guardian columnist described the dish as “the milky fish soup which has surely replaced your haggises and porridges as Scotland’s signature dish”.

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Mussel Brose / Blåskjellsuppe

A classic Scotish mussel soup recipe found in
“The Cooking of The British Isles” published in 1970

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Mussel Brose or Mussel Broth is a regional dish of Scotland. The word ‘Brose’ was used to mean a thick broth or old-fashioned potage. In Scotland the most common thickener was oatmeal. 

Scotland has very famous mussel beds, producing some of the finest mussels in the world, and if you can source fresh mussels from Scotland they will be wonderful in this broth.

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Traditional Rich Fruit Cake / Tradisjonell Saftig Fruktkake

A classic fruitcake recipe found on about.com/food/
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The success of this deliciously rich, moist cake lies in soaking the dried mixed fruits in strong dark tea the evening before; the tea adds a subtle depth of flavor to the cake. For this reason you will need a little advance planning to allow time to soak the fruits. It is worth it though so don’t be put off.

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Traditional British Queen of Puddings / Britiske Tradisjonell Queen of Puddings

A traditional British recipe found on about.com/food/
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Queen of Puddings is so worthy of its name, a pudding filled with lovely ingredients and crowned with a layer of soft chewy meringue. As you can see from this recipe, it is quick and easy to make, is comforting yet not heavy.

The bottom layer of the puddings is made from eggs, milk, sugar and breadcrumbs with a topping of meringue; fruit is added either in the base of the dish or between the base and meringue; the choice is yours.

Use a thick layer of jam, any fruit preserve, a compote  of seasonal fruit, lemon or fruit curd – even marmalade. The variations of Queen of Puddings are endless. Enjoy

Queen of Puddings is also known as Monmouth Pudding and Manchester Pudding though these are ever so slightly different.

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Guinness Sticky Toffee Pudding / Klebrig Toffeepudding med Guinness

A classic weekend recipe found on goodtoknow.co.uk
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This Guinness sticky toffee pudding is so indulgent, sweet and spongey – and it’s absolutely delicious with plenty of hot custard poured over it. There’s nothing as warming on a cold winter day as a really rich, sticky pudding and this will really hit the spot. You make this recipe in a slow cooker or in the oven, so take your pick. It takes a little while to cook, which means it’s more of a weekend project, but it’s well worth the time it takes to make and you’ll see why when you get that perfect pudding texture!

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Real Mint Sauce / Ekte Engelsk Myntesaus

A classic British recipe found on bbc.com/food/
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A thin savoury sauce made from chopped mint, vinegar and sugar, traditionally served in England as an accompaniment to roast lamb. Mint grows so freely that once you know the trick you never need buy mint sauce again.

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Cottage Pie / Cottage Pai

A classic English recipe found on essentially-england.com523_Cottage Pie_post

Cottage pie is a British classic dish. It is hearty, fillng and warming food, but frankly, is quite delicious at any time of the year.

There may look to be a lot of ingredients, but do not be put off. It is well worth the effort. Use minced beef, or be ultra thrifty, and use up leftover beef from the Sunday roast to make your pie authentic.

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Traditional Sultana Cake / Tradisjonell Sultana Kake

A traditional baking recipe found on mytaste.co.uk595_Traditional Sultana Cake_post

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Cranachan

A traditional Scottish dessert found on picturebritain.com317_Cranachan_post

Cranachan is a traditional Scottish dessert. It is sometimes called Atholl Brose (which is more properly a drink using similar ingredients). A traditional way to serve Cranachan is to bring dishes of each ingredient to the table, so that each person can assemble their dessert to taste. Tall dessert glasses are also of typical presentation.

It was originally a summer dish and often consumed around harvest time, but is now more likely to be served all year round at weddings and on special occasions. A variant dish was ale-crowdie, consisting of ale, treacle and whisky with the oatmeal – served at a wedding with a ring in the mixture: whoever got the ring would be the next to marry.

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Cottage Loaf / Stuebrød

A classic bread recipe found in “Harrods Cookery Book”
published in 1985
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traditional badge british_flatA cottage loaf is easily recognizable by its shape – a squat round bottom with a smaller ball on top. The corn starch glaze gives the loaf a lovely golden crust.

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Claridge’s Scones / Claridges Scones

A classic scones recipe found on picturebritain.com322_ Claridge’s scones_post

How about baking up a few scones? These quick and easy sultana scones are sure to tickle your taste buds in a truly British fashion! Here’s a recipe from that claims to be for the original Claridge’s scone.

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Recipe posted at:
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Shrewsbury Cakes / Shrewsburykaker

A classic English cake recipe from the Plomer Family’s around
300 year old handwritten cook book found on picturebritain.com
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The girl who runs PictureBritain writes: According to The Taste of Britain the earliest written recipe for the cakes is in Eliza Smith’s “The Compleat Housewife” in 1728. Ms. Smith’s recipe is for a sweet biscuit with nutmeg and cinnamon. However, my internet rummaging came up with an earlier recipe, and Florence White’s “Good Things in England” (1932) has a recipe that may also predate Eliza Smith’s book.

The recipe in “Good Things in England” come from a Colonel Plomer of Shrewsbury, and he supplied it from a family recipe book kept from 1630 to 1750. The Plomer family recipe flavours the biscuits with caraway seeds, nutmeg, sack (or sherry) and rosewater. Below is the Colonel Plomer recipe.

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Recipe posted at:
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