Banker’s Buns
This Banker’s Buns recipe is from “All About Pastries” published in 1910 by H.G. Harris & S.P. Borella. The recipes in this book were intended for the baking trade.

Banker's Buns Recipe From "All About Pastries"
This Banker’s Buns recipe is from “All About Pastries” published in 1910 by H.G. Harris & S.P. Borella. The recipes in this book were intended for the baking trade.

Banker's Buns Recipe From "All About Pastries"
Shortcrust pastry is perhaps the most used pastry in recipes, it can be either used as a regular ‘classic’ shortcrust pastry (using both butter and lard) in savoury recipes such as pies and pasties, or it can be made richer (by just using butter and a beaten egg, or milk, instead of water to bind) …
This is a recipe for a traditional Regency Plum Pudding, served on Christmas Day after dinner, (or on 12th Night) from William Kitchiner and his 1827 cook-book, ‘The Cook’s Oracle’. This Plum Pudding, or Christmas Pudding as it became known, can be made up just a couple of days in advance of Christmas, and then …
Wassailing is the ceremony of blessing the ground around your home, farm or orchard. The oldest ceremonies go back to Pagan times, seeking to start off the first stirrings of life in the land, and to help it emerge from winter – ensuring that the next season’s crop, (especially apples and pears in the orchard) …
This is the authentic and very simple ‘porridge’ (porage or parritch) eaten by Scots for hundreds of years. In ‘Kidnapped’, by Robert Louis Stevenson, it is explained, “We had the porridge cold again at noon, and hot porridge at night; porridge and small beer was my uncle’s diet.” The spurtle (or spirtle) is a Scots …