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 “f*** off” 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

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Yes, I took up Ruth Rodgers’ direction and googled “Quark”. Quite helpful.

Here in the U.S. I think a very mild plain yogurt strained through cheesecloth might be a tasty alternative.

The nurturing and respectful communication between Grandma Anna and grandson Jyri was beautiful to observe. Thank you for sharing your rich dessert and your rich family life, Anna.

Please could you tell us how much flour is used in the recipe as Gran Hilda doesn’t say in the video. Thankyou

[...] Parkin Masterclass By swimathonpete There’s a wonderful guide to making parkin here. [...]

What a lovely lady! God bless and keep her.

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!

I make jam myself I just want to say how lovely it was to watch nana making the jam and showing her grandauther how to do it aswell great video x

When do you put in the salt?

What is castor sugar??

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 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..

You put a little of salt(a pinch) in with the other dry ingredients!

thank u for sharing a gr8 valued british scone i made some and add cheese instead of fruit rally nice xx

Wow, these were delicious! I’ve never made scones before so was dubious about how they would turn out but I don’t think they could have tasted better.
A couple of points I noted-
I made half the quantity as it seemed to be a lot of flour and still ended up with 18 good size scones!
I added all of the milk (half quantity) and the mixture was very soft and sticky and at this point I was tempted to add more flour, but I decided to stick with the original recipe and I’m very glad I did as the scones were very light and fluffy inside. I floured the worktop and my hands well and gently rolled the sticky scone mixture in the flour until it was covered. Then I made sure the cutter was also covered in flour each time I cut out a scone. Therefore each scone was soft and moist in the middle whilst still being covered in flour and easy to handle.
I followed the instructions to start with the oven at 250 deg and then lowered it to 160 once I put the scones in. I don’t know if it was my oven, but I checked them after 10 mins and they were barely cooking! They had flattened and spread from the low heat but hadn’t cooked at all. I ended up raising the temperature to 200 deg for 10 mins to get them to cook.

Thanks for the recipe.

Just picked up on this site after watching Market Kitchen. Terrific site, will visit time and time again.

This is REAL cooking!!

brilliant site found it after watching market kitchen. got to try thr hotpot. will be pasiing the site on to all
portia

I think this a really good site, good old fashioned cooking, the way it should be. Found this site on market kitchen.

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

I am looking for John Townell navy vet of ww11.John is from lancashire. thankful for any help.

Thank you nannie webb, this was lovely and so much easier to make then other ones i have tried janet