Derbyshire Regional Recipes

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Derbyshire is a county in the central region of England, and these are a collection of local and regional recipes handed down within families who have lived and worked in the Derbyshire area. All of the recipes below are regionally authentic, originally coming from recipe books published in the 1800s or 1900s, with the weights and measurements adjusted (alongside the old standards) where appropriate for the modern kitchen.

 

MOORLAND TART

2 eggs (boiled hard and finely chopped) 3 oz (85g) butter or margarine, 1/4 lb (125g) sugar, 1/4 lb (125g) chopped peal, 1/4 lb (125g) currants, 1/2 nutmeg

Warm butter, then add the other ingredients to form a spread, line some pastry cases with shortcrust pastry, and bake until set.

 

A BRIDE’S PIE

Boil 2 calves feet.  Pick the meat from the bones and chop it very fine. Shred small 1 lb (500g) beef suet and 1 lb (500g) apples, wash and pick 1 lb (500g) currants very small. Dry them before the fire, stone and chop 1/4 lb (125g) jar raisins, 1/4 oz (7g) cinnamon; the same of mace or nutmeg, 2 oz (60g) candied citron, 2 oz (60g) candied lemon cut thin, a glass of brandy and one of champagne.  Put them in a china dish with rich puff paste over it.  Roll another lid and cut it in leaves, flowers, figures and a glass ring in it.

 

BAKEWELL PUDDING

Rough Puff Pastry: 6 oz (170g) flour, 2 1/2 oz (75g) butter, 2 1/2 oz (75g) lard, salt, cold water; squeeze of lemon juice.

Chop the lard and butter into the flour, keeping it in fairly large pieces, Add salt, lemon juice and sufficient cold water to bind.  Do not use the hand, mix with a knife.  Turn on to a floured board; roll into a long strip; fold in three; repeat three times.  Lay aside at least half an hour.  Use as required.

No 1 Filling:  A layer of raspberry jam, and this mixture: 8 oz (225g) butter, 4 oz (115g) sugar, 3 eggs, almond essence

No 2 Filling: Raspberry jam, and this mixture: 2 oz (60g) butter, 4 oz (115g) sugar, 5 eggs, almond essence.

Method of both recipes:  Cream butter, sugar, add beaten eggs and almond flavouring.  Place this mixture on top of the layer of raspberry jam and bake in a hot oven.

 

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