Old English Lake District Traditional Recipes

by Veronica

Whilst staying a few days in the English Lake District this week, I started a search for traditional Lakeland food and fayre.

The English Lake District comprises the of the former English counties of Cumberland, Westmorland and North Lancashire and parts of Yorkshire. The main county is now called Cumbria.

The food is varied and the proximity to Scotland and also the west coast British ports has shaped some very interesting and varied foods. Spices feature strongly in Lakeland cooking because of the west coast trade.

I shall be adding to this page as frequently as possible.

Lake District

Lake District - A S Scotland - B ; and N Ireland. - C

Apples

unusual varities of apples
unusual varities of apples

I hadn't  hard of these varieties of apples before. They include Nelson apples and Desmond.

Westmorland Crundle

I saw this on the menu many years ago at The Cross Keys Temperance Inn near Sedbergh, Cumbria. I hadn't heard of it before.


WESTMORLAND CRUNDLE

4 ozs of plain flour,

two eggs,

one pint of milk,

one tablespoonful of castor sugar,

2 ozs butter.

Pour  boiling  milk over flour and butter,cover, and let it go cold..   Beat  until smooth, add sugar and eggs and bake in a hot oven for 60 minutes.

Serve hot

Lake District lemon and spice cake

Lake District lemon and spice cake

8 oxs self raising flour

8 ozs soft butter

8 ozs sugar

tsp cinnamon

tsp ginger

3 eggs beaten

juice of 2 lemons

 

Method

Set the oven to Elec 325F  or gas 3

Cream butter and sugar Add the dry ingredients and then beat in the eggs

Bake in the oven for an hour or until brown on top

Eat cold.

Cumberland Rum Nicky

Cumberland Rum Nicky

Shortcrust pastry

8 ozs flour

3 ozs white fat

1 oz yellow fat

water to bind.

4 ozs currants

2ozs brown sugar

1 tbsp. dried ginger

2 ozs soft  butter

2 fl ozs rum

 

Set the oven to 160C/325F/Gas 3

Mix all the filling ingredients in a  bowl and allow flavours to develop whilst you make pastry.

Add the filling to the pastry case and bake for approx. 35 mins depending on your oven. Eat hot or cold.

 

 

 

Lakeland Tatie Scones

This is a link to the Scottish connection as Cumbria is on the border with Scotland and Tatie scones originate from there.

Lakeland Tatie Scones  ( tatty - potatoes)

8 ozs Self raising flour

6 ozs cold mashed potatoes

2 ozs Cheddar cheese grated

salt and pepper to taste

2 ozs butter

milk to bind together

 

set oven for elec 400F or gas 6

Rub butter into sieved flour

add all the other ingredients and mix well .

Roll out dough onto a board and cut scones into shapes desired , ...circles, squares etc.

bake in oven for 10 or 15 mins either side and serve hot with butter.

 

Buttermere Biscuits

Buttermere Biscuits


8 oz. self raising flour 
4 oz. soft butter
4 oz. caster sugar
1 large egg 
2 oz. currants  
1 tsp cinnamon

Mix all the dry ingredients together

Beat in the butter

Add a beaten eggs and mix together

Roll out thickly on board and cut biscuits in to your size of choice.

bake for 15 mins on Elec 350F or Gas 4  , or until cooked

carrots
carrots

Cumberland Hot Pot

We had this a few years ago near lake Consiton. My husband enjoyed it so much that we went back next night and he ordered it again 

Cumberland Hot Pot

1 lb of diced hogget or mutton

8 ozs Black pudding ( blood sausage )

1 large onion chopped

2 large carrots chopped large and chunky

1 turnip chopped

1 pint of stock

2 lbs potatoes cut into thin slices

 

Brown all the meat in a pan and put all the ingredients except potatoes  into a large casserole dish .

Layer the potato slices over the meat . Pour the stock over the mixture.

Cook very slowly for about 3 hours on Elec 150C/  300 F  or gas 2

Serve with pickled red cabbage

turnips
turnips

Cumberland Clap bread / havver bread

Cumberland Clap bread / Havver bread

Havver is the Norse word for oats so as the North of England was heavily Norse,  Havver bread is to be expected in this area.  Havver bread is a very large thin circular oat bread. Wheat does not grow well so far north so oats are a  good alternative.

6oz fine  oatmeal                   
salt to taste  

1 tsp baking soda
2oz flour
boiling water
One tablespoon melted butter

Mix the dry ingredients together and then mix the butter with some boiling water and bind together the dry ingredients. Add more boiling water if necessary.

Rollout the dough and cut into shapes as desired

Bake until crisp on  350F, 180C or Gas 4 for about 25 mins

Cumberland Rum Butter

Cumberland Rum Butter

Once again rum makes an appearance. There was a huge smuggling trade and also ships arriving in West of England ports brought rum too. Rum butter has been in Cumberland for centuries

8 ozs unsalted butter  softened

6 ozs dark brown sugar

10 tbs rum

Mix all the ingredients together and leave for 24 hours to infuse. Serve on scones, pancakes  or with rich puddings

I always do this on Christmas day to eat with a traditional Christmas pudding .

Lamplugh Pudding

This is a very old recipe which has no amounts with it.

Lamplugh Pudding

This is considered to be a fore runner of a traditional Christmas pudding. The origins though are vague.

Ale was mixed with  spices and brown sugar then poured over dried fruit, lemon rind and oats. This made a fruit porridge. The consistency was as people wanted to to be.

Updated: 11/06/2017, Veronica
 
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Veronica 14 days ago

I don't know what recipe you used for your farls. I think Irish farls are made with bi carb of soda and mashed potato.

Veronica 14 days ago

Hot pot refers to any dish cooked in one pot - a hot pot. There are several types of hot pot . Cumberland is my husband's favourite.

frankbeswick 14 days ago

II note that you mention Cumberland hotpot, which sounds delicious. How many kinds of hotpot are there ? [I know of Lancashire hotpot, we ate enough of it as children!] Do you think that there is scope for an article focusing on hotpot for you to do?

frankbeswick 14 days ago

Veronica. are Tattie Scones the same as potato cakes, also known as farls? If so I have made them myself out of surplus mashed potato.

frankbeswick 14 days ago

Cumbria was part of Scotland for a short time long before the potato came to Britain. for a while then it was an independent jarldom before integration with England.

Veronica 15 days ago

I don't know the answer to that one to be honest. I do know that Cumbria was once part of Scotland and therefore there must have been links.

frankbeswick 15 days ago

Question Tattie scones uses the Scottish for potato, tattie. While there were affinities between Cumbrian dialect and Southern Scots, was there an alternative Cumbrian word for potato? I say this because relationships between Cumbrians and Scots were not good for many centuries, even after the union of the two countries.

Veronica 15 days ago

As Kimbasa says ...she's "never seen recipes quite like these. " I have covered recipes from Cumbria, Lancashire and Cheshire now and I must say that traditional NW England foods are different. But they are cheap , filling and tasty.

You mention barley which is staple food locally. Last night my grandchildren gobbled up a chicken barley stew. My 17 month old granddaughter was eating spoons full of barley.

frankbeswick 15 days ago

You are absolutely right about there being little wheat in Cumbrian recipes, for the cereal that thrives in the North of England is barley, and oats are also viable in the damp climate and difficult soils. The need to use up food stuffs well dictates that the people used old sheep for mutton, and probably stewed it to make its flesh tender.

Veronica 15 days ago

Re Tattie scones, if you make a it extra mashed potatoes one day and save it and cover some to next day, you can make tattie scones. The people wasted nothing.


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