Butter Pie ( eaten mainly in North Lancashire )
225g/8oz Plain flour
50g/2oz Lard,( Shortening )
Ice cold water
3 Large potatoes
1 Large onion
1. Make the pastry blending the ingredients together, add the water and chill the pastry I the ridge for 20 minutes before using
2. Peel the potatoes and onion, cut the potato into thick slices, Boil the potatoes for 8-10 minutes. Cook the onions,, in the butter until soft, .
3. Line a pie dish with pastry and put in the potatoes, onions and butter flakes, season with salt and white pepper and top off with the rolled remains of the pastry
4. Bake at 180 degrees for about half an until golden, and serve immediately.
Lancashire Rag Pudding (so called because it was eaten by raggedy people in East Lancashire )
1lb mince beef
1 onion finely chopped
Dessert spoon cornflour
Seasoning to taste
8 ozs self raising flour
4ozs beef suet
Leave to rest in the fridge for 1/2 hour
1. Put the onion and mince in a pan and fry for a few minutes, add stock and seasoning . Cook for 1 hour slowly add the cornflour mixed with water then add to the meat to thicken slightly cook another 10 minutes.
2. Place the flour, suet and salt in a bowl bind it with enough water to form a dough, rest for half hour in the fridge.
3. Roll out the pastry and make a square pie full of minced (ground ) beef mixture. Top with pastry.
4. Bake for 30 minutes in the oven on 180C degrees
Lancashire Hot Pot ( All Lancashire )
Lancashire hotpot is a dish made traditionally from lamb or mutton and onion, topped with sliced potatoes, left to bake in the oven on a very low heat in a heavy pot and so became a " hotpot "
1 lbs mutton or lamb chops
3 lbs potatoes in slices
water to cover the meat
optional ( 2 table spoons of pearl barley )
Brown the meat and onions and layer in a dish, add barley if using.Place slices of potatoes on top and pour over the seasoned water and leave it to cook for over 3 hours on a very low heat about 140C.
Eccles Cakes ( all over Lancashire )
1lb flaky/ puff pastry
1 oz butter
8 ozs currants
4 ozs sugar
spice to taste
Roll out the pastry
Melt butter and sugar in pan
Cut out circles in the pastry and pout a spoonful of mixture in each one . Fold over to cover.
slash the top to let steam escape. Sprinkle top with sugar .
Glaze with beaten egg and cook for 15 to 20 mins on high , about 200C
Lancashire Cheeses are my favourite cheeses. There are many local cheese farms making such individual cheeses as Parlick Fell, Inglewhites. The larger cheesemakers include Garstang Blue , Lancashire Cheese in 3 types Creamy, tasty Crumbly. Lancashire Cheese even features in Robert Louis Stevenson's classic Treasure Island where Ben Gunn who has been marooned on an island has craved for a Leigh Toaster, the traditional name for Toasted Lancashire Cheese.
Bury Black Pudding
This is a type of blood sausage filled with oatmeal, barley, suet and meat. Bury in Lancashire is home to the best Black Pudding . In Lancashire it would be boiled.
Egg dropped in cheese
And for the very poor in South Lancashire, because nothing could be wasted, when the bits of cheese had gone hard and unusable, they would be chopped and slightly melted in a little milk with an egg dropped in and poached in the cheese mixture. This Lancashire cheese mix would be eaten in a bowl.