Christmas recipes – Nancy Taylor Robson

Many of the ‘traditional’ foods we eat around Christmas are English. Yet for generations, English ‘cookery’ has enjoyed a well-earned reputation for ghastliness. Bangers (bready sausages), toad in the hole (bready sausages in bready egg custard), nettle pudding, and spotted dick (now I ask you!). One of the exceptions to this ghastly Victorian gastronomy is trifle,Continue reading “Christmas Trifle and the Mysteries of Fruitcake”