Search

(P)eat PIE and Queen of Puds


Well,

Here we are

Wherever we are

There is now no escaping the impact of the Covid-19 pandemic

It’s affecting all of our lives

Not quite overnight

But over just a few short days

Our lives changed

And over a few long weeks our lives have changed beyond our imaginings

We have what is called the ‘new normal’

Our movements restricted

STAY HOME

Our focus is on STAYING SAFE and helping, as best we can, those around us – our family and friends, our neighbours and our community, whilst strictly adhering to SOCIAL DISTANCING


Staying safe, staying at home, is having a massive impact on work and how we work

And how we socialize and stay social


The week leading up to lockdown, I was having amazing meetings with amazing people talking about

Pendle Peat Pie

And I should be feeling so proud to announce that we have a fantastic local producer – Pimezzanae - who will make and bake and distribute Pendle Peat Pies to eateries around Pendle Hill


But my heart is laced with sadness

I am as anxious as the next person

We, as a nation, no longer have access to pubs and restaurants. They have all been forced to close and their futures lie in the balance.

The wonderful small local businesses and their staff that water and nourish us are facing truly hard times and an unknown future


THE PEAT PIE LAUNCH, planned for June, had to be postponed

Postponed till we don’t know when

But that doesn’t mean

That in the meantime

We can’t do something interesting, useful, and rewarding around food

Around Pendle

Around Lancashire

Down to earth or pie in the sky

To keep our spirits up a bit

We can begin by sharing recipes

Wholesome and homely

Downright tasty food that we love to eat

And make

And in these times of being in our homes

Staying safe

Perhaps with time on our hands

We can make and bake and nourish ourselves, and those around us


To this end, I would like to share a recipe with you

Nothing to do with peat

But a recipe that reminds me of my mum and my childhood

My mum grew up during the war

During a time of rationing and making do and making jam

She was a frugal woman and never wasted anything

Leftovers were never left

They were re-invented

There was no such thing as stale bread; there was bread that was perfect for bread sauce, or bread and butter pudding, or QUEEN OF PUDS

Queen of Puds, my favourite, a true treat

A lemony pudding base, a layer of jam and a heap of sticky meringue peaks

A luxurious luxury that I would like to share

So simple to make

And not expensive


You will need:

  • 570ml milk

  • 110 gms breadcrumbs made from left-over/stale bread

  • 25 gms caster sugar for the bread base

  • 1 small lemon

  • 1 tsp butter

  • 3 large eggs

  • 6 desert spoons of raspberry jam (or any red jam)

  • 40 gms sugar for the meringue


First, to make the breadcrumbs, either: grate the bread, rub the bread through your fingers, or break into bits and blitz in a liquidizer or food processor.


Next, in quite a large saucepan, bring the milk to the boil, remove from the heat, add the breadcrumbs, 25gms of sugar, the teaspoon of butter and the grated zest of the lemon. Leave for 30 minutes for the bread will swell.


Then, pre- heat the oven to 180°C, gas mark 4

Separate the eggs – the whites from the yolks. To do this, gently crack and break the egg open over a bowl and slip the yolk of the egg from half of the shell to the other. The egg white will fall into the bowl below and you will be left with the just the yolk in one of the shell halves. Do this with all 3 eggs then lightly beat the egg yolks. Put the beaten yolks into the lemony bread mix, stir, and pour into a greased, ovenproof dish (850ml). Bake for 30 – 35 minutes until the mix is firm to the touch.


Meanwhile, heat the jam in a saucepan over a low heat. This makes it runny and easy to pour over the cooked pudding base. When the pudding base is out of the oven, pour the jam evenly over it.


Lastly, whisk the egg whites in a large bowl until they are stiff and forming peaks when you lift the whisk. Whisk in the 40gms of caster sugar and spoon the meringue mix on top of the jam layer. Make sure the meringue covers the whole of the pudding. Using the back of your spoon, gently flick up areas of the meringue to form soft, low peaks. Sprinkle the meringue topping with a teaspoon of caster sugar and bake for another 10 – 15 minutes until your Queen of Puddings is golden.

Eat hot or cold

Delicious either way

Serves 4 to 6 portions

And keeps well in the fridge if there is any left over!


We anticipate times ahead are going to get increasingly challenging.

But we’re in a great season - SPRING

And we are still allowed out for an hours exercise a day

All-be-it close to our home

Never-the-less, wherever we live nature is all around us

Rural nature and urban nature

The urban nature will be in the air and in the cracks

Birds singing above us

Insects and spiders between and underneath stones and bricks

Mosses and weeds sprouting between cracks

We can take note of the nature close to our homes

What we see

What we hear

And what we can smell

In smaller ways, we can still take advantage of the spring

In more rural settings, we may be able to get out into spaces where wild food grows, like wild garlic, which likes to grow under the shade of trees or near water

So there is opportunity to post and to share

Share our springtime observations

Share wild food recipes

Share our favourite recipes

And share our lockdown recipes


We are hoping that many people respond to this act of sharing

As we would like to collate this shared recollection of this time into a book:

In Lockdown in Springtime in Food and in Photos

(title TBC)


Keep safe

Keep social solidarity


Kerry Morrison





















01282 617 995

info@in-situ.org.uk

Company number 08274679

The Garage
Northlight, Glen Way,

Brierfield, Nelson,

BB9 5NH

Sign up to receive our newsletter

  • Twitter
  • Black Instagram Icon
  • Black Facebook Icon