In her second recipe Nana Ruth shows grandaughter Lauren how to cook the family’s favourite Nanna Ruth Speciality - Lemon Meringue Pie. This recipe was also broadcast on BBC Radio 4’s Woman’s Hour. Click here to listen.
To make the lemon filling, grate the lemon rinds and add to half a pint of water along with the squeezed lemon juice. Bring to the boil and blend with the cornflour to which has been added a couple of tablespoons of water to make a smooth paste.Add 4 oz caster sugar. Beat the egg yolks and quickly stir into the hot lemon sauce. Fill the pastry case with this filling.
Dear Sir,
I was in the Cosy Corner, Lancaster King Street on Saturday. They had closed at four. Some two chaps were talking at the counter on the way out. Obviously facing each other talking one said something rude to me to seem surprising out of his own converstaion as I passed. I returned the observation I’m afraid.
I last ate at the Cosy Corner on Firday , a bowl of chips . Their cooking is very good and I see by your website that quite some effort goes in to their work. I like being their customer and the place is friendly.
I hope this episode has not spoilt this main observation about them.The cafe that is, they have always been very pleasant
In this recipe Nanna Ruth shows us not only how to make a delicious Blackcurrant Jam but also, with the help of Grandaughter Lauren, how to make the scones to spread the jam onto. This was filmed by Human Beans as part of What’s Cooking Grandmas of Lancaster.
We finally got around to try and make jam this year, with the blackberries we picked at the week end. The recipe worked wonders! Even for the novices that we are, although we found that with Blackberries jam you’ve to put the mixture through a cieve to get rid of the seeds. Big thanks to Ruth!
Jackie (Grandmother to 13) and her scones are the main attraction at Casey’s Cosy Corner Cafe in the Assembly Rooms Lancaster. In this film Jackie shares her secrets, it’s all in the hands…
this recipe was amazing, everyone that I made it for went absolutely nuts for it. I recknonize the method of rubbing the butter and other ingredients together from my own mother. And I also recknonize the amount of baking powder, as I have also used that much when I have baked something very similar as well.
Thank you for sharing this recipe and putting it on film
I just tried to make those for the first time and did everything as Jackie says but my mixture became so wet I had to add more flour. Does anyone know why? There is a slim possibility I put less flour than I had to because of the measuring cup, but I’m not sure. Please help!
I used a slight less amount of milk. I’m in Canada and the conversion would work out to 3.75 cups of milk. I added the milk slowly until I got a nice big flakey texture. Then the raisins. I made 12 and they sold the same day at my work place. Very happy to find her on YouTube - GREAT work!!
I just tried to make the scones.. Looking from the recipe, I found that the caster sugar and milk are very plenty.. I followed the recipe anyway and only use around 250ml milk instead of 700ml…
I tried to use all the milk and so I added a bit of flour… At the end, I think I used 350ml milk… and made 24 scones at the end.. It’s still cooking and so I haven’t tasted yet..
Sonia shows us how to make a local speciality Lancashire Hotpot. All you need is Lamb, potatoes, onions and four hours to cook the thing. Filmed by Human Beans as part of What’s Cooking Grandmas of Lancaster.
Just watched Market Kitchen - brilliant programme, thought I would give the site a visit, reminds me of my Mums cooking, good wholesome food, brings back happy memories and makes me want to get the scales out - and that takes some doing!
Maybe Mum doesn’t always do it best after all. Following his mum’s new found fame Sonia’s son Charlie presents his improvement on her Lancashire Hotpot recipe - which includes adding black pudding and parsnips. The video also features a cameo appearance from Sonia herself. See it on YouTube here
Just watched the cooking of the lancashire hot pot great
video made me feel hungry not sure where I got this web site, it might have been market kitchen with James martin of Saturday kitchen a great web site Sue O
A recipe for an Austrian dessert passed on to Helen by family friend and Austrian grandmother Gran Paula. Gran Paula’s Fruit Slice has been a family favourite for years. Filmed by Human Beans as part of What’s Cooking Grandmas of Lancaster.
To make the lemon filling, grate the lemon rinds and add to half a pint of water along with the squeezed lemon juice. Bring to the boil and blend with the cornflour to which has been added a couple of tablespoons of water to make a smooth paste.Add 4 oz caster sugar. Beat the egg yolks and quickly stir into the hot lemon sauce. Fill the pastry case with this filling.