| Suffolk recipes 20:55 - Sep 4 with 5454 views | GavTWTD |
My gran used to make something called an apple dobbler. It would consist of a cored apple encased in pastry. We then had it with condensed milk. There's nothing on the net about this but there is a cobbler which seems different.
Anyone heard of this or any specific Suffolk recipes? |  |
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| Suffolk recipes on 21:39 - Sep 4 with 4042 views | Lord_Lucan |
| Suffolk recipes on 21:31 - Sep 4 by GeoffSentence |
That looks like an almighty dumpling. |
It is sort of exactly that, but denser.
Here is a take with some leftover meat.
Take note of the abundance of the curry powder.
The secret is that as the curry powder melts you keep adding more. At the end of the dish (provided you have got the timings and weights right) you will be left with a portion of highly concentrated curry powdered gravy that is almost definitely the best thing you have ever consumed in your life. |  |
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| Suffolk recipes on 21:51 - Sep 4 with 3990 views | mutters |
| Suffolk recipes on 21:31 - Sep 4 by GeoffSentence |
That looks like an almighty dumpling. |
The food or Lucans In-laws? |  |
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| Suffolk recipes on 22:10 - Sep 4 with 3926 views | ArnoldMoorhen |
| Suffolk recipes on 21:39 - Sep 4 by Lord_Lucan |
It is sort of exactly that, but denser.
Here is a take with some leftover meat.
Take note of the abundance of the curry powder.
The secret is that as the curry powder melts you keep adding more. At the end of the dish (provided you have got the timings and weights right) you will be left with a portion of highly concentrated curry powdered gravy that is almost definitely the best thing you have ever consumed in your life. |
Imagine if they cooked the dumpling IN the gravy!
Or sat on top of the gravy.
That is what most of the rest of the country would call a cobbler. (Well, it would usually be a stew with meat in, not just the gravy, but some kind of suet pudding or scone type mix sat on top)
I have the excellent Porter's Cookbook and their Beef Cobbler is a bit of a favourite in our house. Porter's was a London restaurant specialising in traditional English food.
See also Peach Cobbler with a sweetened dough on top. |  | | |
| Suffolk recipes on 22:12 - Sep 4 with 3913 views | BloomBlue |
I thought we had something like that but it was called an apple dumpling |  | | |
| Suffolk recipes on 22:13 - Sep 4 with 3905 views | ArnoldMoorhen |
What sort of pastry, Gav? Short crust (Apple pie pastry) or Puff pastry?
It sounds like a cross between an Apple pie and a Baked apple to me. Was the vacated core stuffed with sultanas, butter and Demerara sugar? Any spices used? Nutmeg? Ginger? Cinnamon? | | | |
| Suffolk recipes on 22:18 - Sep 4 with 3858 views | Lord_Lucan |
| Suffolk recipes on 21:51 - Sep 4 by mutters |
The food or Lucans In-laws? |
The inlaws are now deceased.
The jury is out on the healthiness of this particular dish.
Oh wow, I could eat one now.
I just cooked a bit of steak but it was rancid.
Every week varies but the current norm is for me to drive to my office in Norwich on Monday and I will stay here and then drive back on Thursday. On the way up I will pop into the fantastic butchers Cracknells (next to the Suffolk Punch) and buy some meat for my Nodge stay.
Now then. Last Monday I bought a fecking huge slice of rump which I had planned to eat on the Wednesday, but then everything went to sh1t. My mate, Mick the fish, drove up from Epping and stayed the night, so naturally we went on the p1ss, so the back up plan was to take the steak home and eat it there.
......But, I forgot to take it home. No problem, steak lasts for ages so I cooked it tonight. I must admit it did pong a bit but hey ho, I thought I could cook the smell out by making it medium rare.
Oh no. What a disaster. I gotta tell you, I can eat some real sh1t but this was so far gone I had to bin it after one bite. Even the smell was preventing me from eating it.
Such a shame as it was a fantastic piece of beef. Mr Cracknell even told me that it was from a rather special cow that cost him £1,800
I only have an air frier in Norwich pad but in hindsite it looks a bit manky before it accepted any heat doesn't it?
It was proper chucking it up by this stage.
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| Suffolk recipes on 22:23 - Sep 4 with 3779 views | Lord_Lucan |
| Suffolk recipes on 22:10 - Sep 4 by ArnoldMoorhen |
Imagine if they cooked the dumpling IN the gravy!
Or sat on top of the gravy.
That is what most of the rest of the country would call a cobbler. (Well, it would usually be a stew with meat in, not just the gravy, but some kind of suet pudding or scone type mix sat on top)
I have the excellent Porter's Cookbook and their Beef Cobbler is a bit of a favourite in our house. Porter's was a London restaurant specialising in traditional English food.
See also Peach Cobbler with a sweetened dough on top. |
No.
It has to be boiled in a huge pan of water with some kind of muzzlin thing wrapped around it for at least half a day.
I'm pretty convinced there is a zero modification tolerance. | |
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| Suffolk recipes on 22:24 - Sep 4 with 3774 views | GavTWTD |
| Suffolk recipes on 22:18 - Sep 4 by Lord_Lucan |
The inlaws are now deceased.
The jury is out on the healthiness of this particular dish.
Oh wow, I could eat one now.
I just cooked a bit of steak but it was rancid.
Every week varies but the current norm is for me to drive to my office in Norwich on Monday and I will stay here and then drive back on Thursday. On the way up I will pop into the fantastic butchers Cracknells (next to the Suffolk Punch) and buy some meat for my Nodge stay.
Now then. Last Monday I bought a fecking huge slice of rump which I had planned to eat on the Wednesday, but then everything went to sh1t. My mate, Mick the fish, drove up from Epping and stayed the night, so naturally we went on the p1ss, so the back up plan was to take the steak home and eat it there.
......But, I forgot to take it home. No problem, steak lasts for ages so I cooked it tonight. I must admit it did pong a bit but hey ho, I thought I could cook the smell out by making it medium rare.
Oh no. What a disaster. I gotta tell you, I can eat some real sh1t but this was so far gone I had to bin it after one bite. Even the smell was preventing me from eating it.
Such a shame as it was a fantastic piece of beef. Mr Cracknell even told me that it was from a rather special cow that cost him £1,800
I only have an air frier in Norwich pad but in hindsite it looks a bit manky before it accepted any heat doesn't it?
It was proper chucking it up by this stage.
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Bleugh | |
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| Suffolk recipes on 22:26 - Sep 4 with 3759 views | GavTWTD |
| Suffolk recipes on 22:13 - Sep 4 by ArnoldMoorhen |
What sort of pastry, Gav? Short crust (Apple pie pastry) or Puff pastry?
It sounds like a cross between an Apple pie and a Baked apple to me. Was the vacated core stuffed with sultanas, butter and Demerara sugar? Any spices used? Nutmeg? Ginger? Cinnamon? |
As far as I remember, nothing added at all. Shortcrust pastry . | |
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| Suffolk recipes on 22:37 - Sep 4 with 3695 views | Lord_Lucan |
| Suffolk recipes on 22:31 - Sep 4 by J2BLUE |
My mum cooked something similar but it was flat in a tin about one inch high and was crisp on top.
Fooking amazing. My great grandad loved it. He used to have half a plate filled with either a massive yorkshire, piece of suet pudding or 2-3 massive dumplings.
I now need stew and dumplings... |
When I stayed with my nan and grandad (which I used to do a lot), we always seemed to have a roast dinner, regardless of the day.
My nan would make a huge batter pudding which we ate with our main, but grandad would be served a chunk of batter pudding on his own for a starter, and we all had to watch him eat it before we could tuck in to our dinner. | |
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| Suffolk recipes on 22:44 - Sep 4 with 3671 views | fabian_illness |
My nan used to make a suet pudding with braising steak and thick gravy inside it. Wrapped up in a cloth but cooked in a pressure cooker. It was literally the best thing I've ever eaten.
Alternatively, she sometimes used mince, which to be fair to her was just as nice.
She also used to bake bread, then instead of slicing it in the conventional way, she would slice it long ways to make a long slice which she would then cover in butter and jam, then roll it up like a Swiss roll. |  | | |
| Suffolk recipes on 23:20 - Sep 4 with 3568 views | vinceg |
| Suffolk recipes on 22:37 - Sep 4 by Lord_Lucan |
When I stayed with my nan and grandad (which I used to do a lot), we always seemed to have a roast dinner, regardless of the day.
My nan would make a huge batter pudding which we ate with our main, but grandad would be served a chunk of batter pudding on his own for a starter, and we all had to watch him eat it before we could tuck in to our dinner. |
Brilliant! Similar memories of Yorshires as a starter at my nan and grandad's. My uncle Eric was a greedy bat fastard and usually had at least 8 small ones. You got gravy and onions with it. You sometimes got the option of having one of your two allocated slices of meat with it or saving both slices for the main event with roasties and veg. Even now when I cook a roast, the wife thinks I'm odd because I eat the Yorkshires first before I eat anything else. |  | | |
| Suffolk recipes on 23:20 - Sep 4 with 3566 views | mutters |
| Suffolk recipes on 22:18 - Sep 4 by Lord_Lucan |
The inlaws are now deceased.
The jury is out on the healthiness of this particular dish.
Oh wow, I could eat one now.
I just cooked a bit of steak but it was rancid.
Every week varies but the current norm is for me to drive to my office in Norwich on Monday and I will stay here and then drive back on Thursday. On the way up I will pop into the fantastic butchers Cracknells (next to the Suffolk Punch) and buy some meat for my Nodge stay.
Now then. Last Monday I bought a fecking huge slice of rump which I had planned to eat on the Wednesday, but then everything went to sh1t. My mate, Mick the fish, drove up from Epping and stayed the night, so naturally we went on the p1ss, so the back up plan was to take the steak home and eat it there.
......But, I forgot to take it home. No problem, steak lasts for ages so I cooked it tonight. I must admit it did pong a bit but hey ho, I thought I could cook the smell out by making it medium rare.
Oh no. What a disaster. I gotta tell you, I can eat some real sh1t but this was so far gone I had to bin it after one bite. Even the smell was preventing me from eating it.
Such a shame as it was a fantastic piece of beef. Mr Cracknell even told me that it was from a rather special cow that cost him £1,800
I only have an air frier in Norwich pad but in hindsite it looks a bit manky before it accepted any heat doesn't it?
It was proper chucking it up by this stage.
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Apologies Lucan, complete faux pas on my behalf | |
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| Suffolk recipes on 23:31 - Sep 4 with 3537 views | Lord_Lucan |
| Suffolk recipes on 23:20 - Sep 4 by mutters |
Apologies Lucan, complete faux pas on my behalf |
No problem in the slightest.
Nil point faux pas
Our culinary tales have a new twist. Since my steak got binned I'm blooming starving. So - luckily I bought some fantastic bread rolls on the way up here, I've just attempted some marmite rolls but the butter is mouldy 
I have of course scrapped off and eaten any butter that wasn't blue. | |
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| Suffolk recipes on 23:37 - Sep 4 with 3500 views | J2BLUE |
| Suffolk recipes on 23:31 - Sep 4 by Lord_Lucan |
No problem in the slightest.
Nil point faux pas
Our culinary tales have a new twist. Since my steak got binned I'm blooming starving. So - luckily I bought some fantastic bread rolls on the way up here, I've just attempted some marmite rolls but the butter is mouldy
I have of course scrapped off and eaten any butter that wasn't blue. |
That steak was the best argument for veganism i've ever seen |  |
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| Suffolk recipes on 02:20 - Sep 5 with 3349 views | IPS_wich |
| Suffolk recipes on 23:20 - Sep 4 by vinceg |
Brilliant! Similar memories of Yorshires as a starter at my nan and grandad's. My uncle Eric was a greedy bat fastard and usually had at least 8 small ones. You got gravy and onions with it. You sometimes got the option of having one of your two allocated slices of meat with it or saving both slices for the main event with roasties and veg. Even now when I cook a roast, the wife thinks I'm odd because I eat the Yorkshires first before I eat anything else. |
My wife (who's from the North East) says it was standard when she was growing up (in the 70s/80s) that on Sundays they would always have a large Yorkshire each for starter - which would be OK if like you it was served with gravy and onions - except it was common (maybe still is) in the North East to serve it with lemon juice and sugar.
I guess Yorkshire Pudding and Pancakes are similar and it would be quite normal to have pancakes with lemon and sugar on Shrove Tuesday - but every week as a starter before Sunday Roast just seems weird!! To compound the weirdness they would then have small Yorkshires served with the roast dinner as well. | | | |
| Suffolk recipes on 03:07 - Sep 5 with 3331 views | Illinoisblue |
| Suffolk recipes on 02:20 - Sep 5 by IPS_wich |
My wife (who's from the North East) says it was standard when she was growing up (in the 70s/80s) that on Sundays they would always have a large Yorkshire each for starter - which would be OK if like you it was served with gravy and onions - except it was common (maybe still is) in the North East to serve it with lemon juice and sugar.
I guess Yorkshire Pudding and Pancakes are similar and it would be quite normal to have pancakes with lemon and sugar on Shrove Tuesday - but every week as a starter before Sunday Roast just seems weird!! To compound the weirdness they would then have small Yorkshires served with the roast dinner as well. |
A Yorkshire with lemon and sugar? Damn. Northerners are a different breed |  |
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| Suffolk recipes on 05:06 - Sep 5 with 3302 views | IPS_wich |
| Suffolk recipes on 03:07 - Sep 5 by Illinoisblue |
A Yorkshire with lemon and sugar? Damn. Northerners are a different breed |
Whisper it quietly - but I also saw my late mother-in-law spread strawberry jam on a Yorkshire. I just about managed to keep my disgust in check... | | | |
| Suffolk recipes on 07:55 - Sep 5 with 2958 views | Pendejo |
| Suffolk recipes on 05:06 - Sep 5 by IPS_wich |
Whisper it quietly - but I also saw my late mother-in-law spread strawberry jam on a Yorkshire. I just about managed to keep my disgust in check... |
My wife is Colombian and will mix and match cultures, flavours and textures.
We often have yorkshires, jam and cheese for breakfast, tends to be the crispy supermarket frozen yorkshires. |  |
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| Suffolk recipes on 08:16 - Sep 5 with 2871 views | GeoffSentence |
| Suffolk recipes on 22:37 - Sep 4 by Lord_Lucan |
When I stayed with my nan and grandad (which I used to do a lot), we always seemed to have a roast dinner, regardless of the day.
My nan would make a huge batter pudding which we ate with our main, but grandad would be served a chunk of batter pudding on his own for a starter, and we all had to watch him eat it before we could tuck in to our dinner. |
Similarly my nanna would make a roast and we would have the batter pudding with gravy as a first course before having thre meat and veg.
That gravy sodden batter pudding was lovely. |  |
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