Easy Ginger Toffee Apples for Bonfire Night

Toffee Apples complete our trinity of essential Bonfire Night foods. According to Dorothy Hartley in Food in England, toffee apples would have been (understandably) expensive before we started importing large quantities of plantation sugar. “Probably small windfall apples dipped in a toffee of honey and beeswax bedabbled the fairs of St. Batholomew even before sugar, as we…

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Moggy, an Easy-Peasey Ginger and Syrup Cake

Yorkshire Grub’s first proper sweet dish! Maybe that seems like an oversight to you, but savoury’s always been my big love. Moggy is extremely delicious, though. And there are no cats in it. Recipes for Moggy show up in various older cookbooks. Joan Poulson writes in a couple of her books that the name is most likely…

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Brandy Peaches

September’s on its way out and we’re edging into the back-end of peach season, which makes it the perfect time to preserve some for the winter. The best of the season runs from July through September, but October will have a bit of a peach hangover. There’s still time! The peach is, as is much of our…

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