This is part 3 of the three videos taken during Ivan Day’s Christmas dinner. Sweet Haggis- “the mother of all Christmas puddings” dating from 1650, made from oatmeal, suet, currants apple and spices, and cooked on the grid iron.
The sweets: Trotter tart “a pie like a landfill site” made of quinces from Kendal and preserved orange.
Christmas pudding, made in a mould as in Victorian times to a recipe from Queen Victoria’s chef, Charles Elme Francatelli
Chestnut ice cream with candied fruit. How the pudding was set on fire “excuse me while I burn this cottage down”. How babies used to be baptised with spirits- “the baptism of fire”
The typical mid-Victorian meal- a Crowdie- ‘mutton broth with oatmeal’- eaten with Havercake- and the reason these dishes died out
Tags: Slow Food