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By Caroline Gordon Weekly recipes and stories of British food from the Iron Age to the Victorians. https://piespuddingsandpottages.com

Pies, Puddings and Pottages

A traditional dish from the North East of England, Bacon floddies are a delicious addition to a cooked breakfast. Serve with fried or poached eggs! You can find the recipe piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #breakfast #bacon #victorian

12d

Pies, Puddings and Pottages

Dorset treacle tart differs from the usual version with its inclusion of chopped apples and dried fruit. Delicious with a generous dollop of clotted cream! You can find the recipe piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #treacletart #Dorset #Georgian

The Cornish began to cultivate saffron in the Middle Ages and it has remained a popular flavouring, particularly for breads like these saffron buns, ever since. You can find the recipe piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #baking #buns #saffron #medieval

A delicious alternative to cheese on toast, Lady Shaftesbury’s toasted cheese is an unctuous concoction of cheese, cream and egg yolks heated and dipped with toast. You can find the recipe piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #cheese #toast #Victorian

There are various rather delightful myths that connect the origin of Maids of Honour tarts to Henry VIII and Anne Boleyn. They were actually invented in the 18th century You can find the recipe piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #pastry #tarts #georgian

What would summer be without British grown strawberries. These delicious little tartlets would adorn any cake stand as part of an afternoon tea in the garden. You can find the recipe piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #tarts #strawberries #Victorian

16d

Like the Cornish Pasty, the Sussex Churdle was a meat filled pie that could easily be transported by labourers to their place of work. You can find the recipe piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #pies #liver #Stuart

The Warwickshire scone uses honey instead of sugar in its ingredients, which may suggest origins in Anglo Saxon cooking when sugar was unavailable. You can find the recipe piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #baking #scones #victorian

Buttermere biscuits’ name refers to the lake in Cumbria. They are deliciously crisp shortbread biscuits with a lemony zing! You can find the recipe piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #biscuits #Victorian

Possets were particularly popular in the sixteenth and seventeenth century. This version made with ale and sherry was a favourite of the Earl of Arundel. You can find the recipe piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #beverage #sherry #ale #Stuart

19d

23d

1mo

26d

1mo

Pies, Puddings and Pottages