Hampshire is a county in the south-east region of England, and these are a collection of local and regional recipes handed down within families who have lived and worked in the Hampshire 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.
1/2 lb (225g) flour, 4 oz (115g) lard, 2 oz (60g) soft brown sugar, 2 oz (60g) currants, 1 teaspoonful baking powder, 1/2 teaspoonful salt, milk
Add salt and baking powder to flour. Rub in fat, add sugar and fruit, and moisten with milk to make a dough. Form into rounds and cut across with knife. Bake in hot oven for 15 minutes.
Mince up 1 lb (500g) cold meat with 3 or 4 small onions or shallots. Make 1 pint (600ml) of gravy with stock, and soak the inside of a small brown loaf with the gravy, beat it well, mix with the mince and beat again, season, and beat in 2 eggs. Put the mixture in a greased pudding basin and cover with greaseproof paper and tie down with string. Bake for 30 to 40 minutes 400F (200C) and serve with brown sauce.
Fry 2 sliced onions and 1 finely-sliced carrot and 1 skinned tomato in a little dripping. When the onions are brown add a heaped teaspoonful of flour. Cook till brown, add (off the fire) 1 pint (600ml) of stock or gravy, and a bunch of herbs. Return to the fire, stirring all the time, bring to the boil. Add salt and pepper and simmer for 1/2 hour. Remove herbs before serving.