Oxfordshire (Abbreviated
Oxon) is a county in South East England bordering on Warwickshire
(to the north/north-west), Northamptonshire
(to the north/north-east), Buckinghamshire
(to the east), Berkshire (to the south), Wiltshire
(to the south-west) and Gloucestershire (to the west).
The county has
major education and tourist industries and is noted for the concentration of
performance motorsport companies and facilities. Oxford University Press is the largest
firm among a concentration of print and publishing firms; the University of Oxford is also linked to the
concentration of local biotechnology companies.
The main
centre of population is the city of Oxford.
The highest
point is White Horse Hill, in the Vale of White Horse,
reaching 261 metres (856 ft) Oxfordshire's county flower
is the Snake's-head Fritillary. Its motto is:
Sapere Aude ('Dare to be Wise')
OUR EXPERIENCE
This is my
home country – yet I didn’t know what to bake! My mother’s trusty 1960’s cook
book, however, supplied some inspiration. As you can see from the scores, we
loved it. Although we do feel as though this year’s challenge is going to pile
on the pounds! The biggest surprise was the Carrot Pudding, my meat loving
husband thought this was delicious and wants it with a roast. And we all loved
the Hollygog pudding – and not just for its name. Next time though, I might put
in more syrup or even make it with a thick raspberry jam.
Cooked with score (out of 100):
Oxford Sausages………………….............87
Carrot Pudding………………..................90
Banbury Apple Pie…………………………..87
Hollygog Pudding…………………….......85
Oxford Sausages
The following recipe is from Mrs. Beetons Book of
Household Management (1859-1861)
INGREDIENTS
INGREDIENTS
1 lb. of pork, fat and lean, without skin or gristle;
1 lb. of lean veal,
1 lb. of beef suet, (I used 8oz)
1/2 lb. of bread crumbs,
the rind of 1/2 lemon,
1 small nutmeg, 6 sage-leaves,
Salt and pepper
1/2 teaspoonful of marjoram.
Chop the pork, veal, and suet finely together, add the bread crumbs, lemon-peel (which should be well minced), and a small nutmeg grated. Wash and chop the sage-leaves very finely; add these with the remaining ingredients to the sausage-meat, and when thoroughly mixed, either put the meat into skins, or, when wanted for table, form it into little cakes, which should be floured and fried. (Alternatively, you could pop them in the oven for 30 mins, but make sure you turn them and the tin is a roasting one as they give off a lot of fat)
Average cost, [at the time] for this quantity, 2s. 6d.
Sufficient for about 30 moderate-sized sausages.
Chop the pork, veal, and suet finely together, add the bread crumbs, lemon-peel (which should be well minced), and a small nutmeg grated. Wash and chop the sage-leaves very finely; add these with the remaining ingredients to the sausage-meat, and when thoroughly mixed, either put the meat into skins, or, when wanted for table, form it into little cakes, which should be floured and fried. (Alternatively, you could pop them in the oven for 30 mins, but make sure you turn them and the tin is a roasting one as they give off a lot of fat)
Average cost, [at the time] for this quantity, 2s. 6d.
Sufficient for about 30 moderate-sized sausages.
Carrot Pudding
Accompaniments
Mashed carrots, set with crumb or egg, boiled or baked as a main meal accompaniment. "And so have you a Composition for any Root-Pudding" (Evelyn 1699)
Accompaniments
Mashed carrots, set with crumb or egg, boiled or baked as a main meal accompaniment. "And so have you a Composition for any Root-Pudding" (Evelyn 1699)
Original Receipt in 'Acetaria: A Discourse of Sallets'
by John Evelyn (Evelyn 1699)
Pudding of Carrot. Pare off some of the Crust of Manchet-Bread, and grate of half as much of the rest as there is of the Root, which must also be grated: Then take half a Pint of fresh Cream or New Milk, half a Pound of fresh Butter, six new laid Eggs (taking out three of the Whites) mash and mingle them well with the Cream and Butter: Then put in the grated Bread and Carrot, with near half a Pound of sugar; and a little salt; some grated Nutmeg and beaten spice; and pour all into a convenient Dish or Pan, butter'd, to keep the Ingredients from sticking and burning; set it in a quick Oven for about an Hour, and so have you a Composition for any Root-Pudding.
Pudding of Carrot. Pare off some of the Crust of Manchet-Bread, and grate of half as much of the rest as there is of the Root, which must also be grated: Then take half a Pint of fresh Cream or New Milk, half a Pound of fresh Butter, six new laid Eggs (taking out three of the Whites) mash and mingle them well with the Cream and Butter: Then put in the grated Bread and Carrot, with near half a Pound of sugar; and a little salt; some grated Nutmeg and beaten spice; and pour all into a convenient Dish or Pan, butter'd, to keep the Ingredients from sticking and burning; set it in a quick Oven for about an Hour, and so have you a Composition for any Root-Pudding.
Hollygog or Ollygog Pudding
This is a golden syrupy roly-poly which is baked in milk. It was first made in the Oxfordshire village of Kiddington, where it has been passed down among farming families. Original Receipt (with thanks to Dennis Jenner) from Joe Curley, master-cook at Simpsons-in-the-Strand, reported in The Sunday Times magazine c1979
For four to six people, you need:
This is a golden syrupy roly-poly which is baked in milk. It was first made in the Oxfordshire village of Kiddington, where it has been passed down among farming families. Original Receipt (with thanks to Dennis Jenner) from Joe Curley, master-cook at Simpsons-in-the-Strand, reported in The Sunday Times magazine c1979
For four to six people, you need:
8 oz. plain flour,
4 oz. butter or lard,
pinch of salt,
Golden
Syrup or treacle,
mug of milk,
cold water to
mix.
Sieve flour and salt, rub fat into flour until it has a breadcrumb consistency, and add a little milk to form a stiff dough. Roll out into rectangular strip, spread with syrup or treacle, and roll up like a Swiss roll. Put it in a greased baking dish, and pour over enough milk to come half way up the side. Bake in a pre-heated, moderately hot oven (400 de-grees) for 30-45 minutes. Serve in slices.
Banbury Apple Pie
A very old apple pie recipe from Banbury in Oxfordshire.
This would have always been made with cooking apples which tend to be tarter
than eating apples and cook to a pulp which makes them suitable for pies.
Ingredients
3 cups (12oz) plain/all purpose flour
pinch of salt
3/4 cup (6oz) butter
1 tablespoon caster/superfine sugar
1 egg, lightly beaten
six large cooking apples, peeled, cored and thinly sliced
juice half lemon
1/2 cup (4oz) sultanas
3 tablespoons soft light brown sugar
pinch of ground cinnamon
pinch of freshly grated nutmeg
grated rind and juice of 1 orange
fresh milk to glaze
caster/superfine sugar for sprinkling
Method
- To make the pastry, put the flour and salt in a bowl
and rub in the butter until the mixture resembles fine breadcrumbs.
- Stir in the caster sugar, and then stir in the egg and enough water to bind the mixture together.
- Knead lightly on a lightly floured surface.
- Roll out two thirds of the pastry and use to line a shallow pie dish.
- Put the apples slices in a bowl and sprinkle with lemon juice.
- Layer the apples, sultanas, brown sugar, spices and orange rind in the pie dish.
- Sprinkle with the orange juice.
- Roll out the remaining pastry to form a lid and place on top of the pie dish.
- Press the edges together and neaten.
- Make a slit in the centre of the pie.
- Brush the top with milk to glaze, then bake in a preheated oven temperature 400oF/200oC/gas mark 6 for 30 minutes, until golden brown.
- Sprinkle the top with caster sugar and serve hot or cold.
- Stir in the caster sugar, and then stir in the egg and enough water to bind the mixture together.
- Knead lightly on a lightly floured surface.
- Roll out two thirds of the pastry and use to line a shallow pie dish.
- Put the apples slices in a bowl and sprinkle with lemon juice.
- Layer the apples, sultanas, brown sugar, spices and orange rind in the pie dish.
- Sprinkle with the orange juice.
- Roll out the remaining pastry to form a lid and place on top of the pie dish.
- Press the edges together and neaten.
- Make a slit in the centre of the pie.
- Brush the top with milk to glaze, then bake in a preheated oven temperature 400oF/200oC/gas mark 6 for 30 minutes, until golden brown.
- Sprinkle the top with caster sugar and serve hot or cold.
Source: Mothers
1963 Cookbook
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