This article features three traditional English recipes – Cornish Pasty, Scotch Eggs and Bread and Butter Pudding – that are still very common in England today: I hope you enjoy them!
Cornish Pasty Recipe
- Short crust pastry (make your own: 1/2 lb flour and 1/2 cup of lard)
- Potatoes (peeled and diced into small cubes)
- Stewing steak (diced)
- Onion (diced—optional)
- Pinch of salt / Pinch of pepper / Pinch of flour / Dollop of butter
- Roll out the pastry on a floured surface and cut it to roughly the same size of a dinner plate.
- Place the pastry circle onto a piece of aluminum foil and place the diced steak, potatoes, and onions in the center of the pasty.Leave enough room so that when folded in half there is still room at the edges to pinch them together.
- Season the filling with salt and pepper, a dab of butter, and a pinch of flour.
- Fold the pastry in half and pinch the edges together. You may want to use a bit of water on your fingertips to help seal it.
- Fold up the foil around the pasty and crunch it together at the top.
- Cook in the oven at 375 degrees F. for about two hours. During the last half hour, open up the foil to allow the edges of the pasties to brown.
Scotch Egg Recipe
- 6 hard-cooked eggs (cold)
- 1 pound (500gm) sausage meat
- 1/2 cup flour
- 2 eggs, beaten
- 3/4 cup fine bread crumbs
- Vegetable oil for frying
- Peel the boiled eggs
- Divide the sausage meat into six equal portions
- Roll each egg in flour, then press a portion of sausage meat around it until the egg is fully sealed inside the sausage.
- Dip each sausage/egg ball into the beaten eggs, and then roll them in bread crumbs.
- Heat the oil in a skillet to roughly 350 degrees F, then cook each egg for about five minutes, or until the sausage has cooked thoroughly and browned.
- Drain excess grease using paper towels and serve either warm or chilled.
Bread and Butter Pudding Recipe
- 1/2 loaf of white bread (unsliced)
- 1/2 pint whole milk
- butter for spreading
- brown sugar
- dried fruit or other soft fruit
- pinch of ginger / pinch of cinnamon / pinch of nutmeg
- Slice the loaf of bread into 3/4-inch slices and cut off the crusts. Butter each slice on both sides and place them in the bottom of a baking dish.
- Sprinkle the dried or soft fruits on top of the buttered bread slices, then follow with sprinkled brown sugar.
- Butter more bread slices and place them over the fruit.
- Pierce the bread a few times using a knife or fork, then pour the milk on top. When the bread is soaked, sprinkle brown sugar, ginger, cinnamon, and nutmeg on top.
- Bake at 275 degrees F until the bread has risen a bit. Best served with vanilla ice cream or hot custard.