locale: Cumberland

Rice boiled with milk, raisins, sugar and sweet spices, beaten egg and chunks of bone marrow, baked.

There is no definitive form for Coniston Pudding, several varieties having been so named after the distinctive boulder above Coniston Water known as 'The Puddin...

Shallow double-crust pasty filled with currants and citrus peel, often soaked in rum.

Shortcrust base topped with confection of sugar, desiccated coconut and halved walnuts, baked until crisped.

There are three distinct dishes known as 'Cumberland Pie' - the traditional Cumberland Game Pie dating back to the 18th Century, and intermediate form of the ea...

There are three distinct dishes known as 'Cumberland Pie' - the traditional Cumberland Game Pie dating back to the 18th Century, and intermediate form of the ea...

Soda-raised wheatflour dough with butter and cream, rolled thin, baked on a griddle and cut into squares. Served hot, split open with butter (White 1932, etc)

Dry cured pork leg, "well rubbed with salt, cured for one month and then matured for two." Cumberland ham is one of the very few English dry, or-semi-dry, hams....

Herring stuffed with breadcrumbs, onion and herring roe, served with mustard sauce.

Gravy flavoured with red wine, currant jelly and mustard.

There are three distinct dishes known as 'Cumberland Pie' - the traditional Cumberland Game Pie dating back to the 18th Century, and intermediate form of the ea...

Creamed cold sauce of butter with rum, Barbados sugar and spices. Served with puddings or oatcakes. (British Food Trust, etc).

Very shallow double-shortcrust pie filled with a mixture of chopped dates, butter, sugar, ginger and rum.

Soda-raised, lemon-flavoured, plain sweet cake made with a high proportion of maize flour.

An English Piquant Sauce sauce of redcurrants, or redcurrant jelly, port or other red wine, with orange peel, vinegar, and spices such as mustard, pepper, ginge...

Sausage of chopped pork with spices, predominantly cracked or ground black pepper. Little binder. Formed into larger (c1¼in diameter) continuous skins, not link...

Shallow tin loaf soda-raised cake with lard, golden syrup, ginger, cinnamon, currants and lemon zest.

Plain roasted saddle of venison served with beans and Cumberland sauce

Original Receipt from 'Lakeland Recipes Old and New' by Joan Poulson 1978. (Countryside Publications, ISBN 0 86157 008 1). Found by Linda Johnson

A hot stew or soup made with ale, figs and spices, generally thickened with bread.

Like many everyday articles 'fried cakes' appear, from news reports, to have been so commonplace, especially from the North West counties in the 19thCent, that ...

Cooked greens, such as nettles, cabbage, leeks chopped very fine and boiled with onion, pearl barley, butter and egg, allowed to set.

Small, thin, meat pies made in a saucer. As they cook very quickly they give a handy way of using up leftovers at the end of a baking session (White 1932, etc)

A deep-dish single or double-crust pie with a filling of rib meat from baconised pork.

Stew of sheep meat with black pudding, potatoes and other vegetables. Like Lancashire Hotpot it is topped with a layer of thinly-sliced potatoes and baked until...

Thick (c 1½ins) soft biscuit of wheatflour and oatmeal with butter, dark sugar and fuited with flavours such as candied peel, ginger and coriander seeds. Simila...