Grandmas cooking

[bekah]

Just looking through that BBC food site for inspiration and saw rice pudding..mmmmm.

Their recipe was a bit too OTT for me, does anybody have a recipe that would make it like my grandma used to?? The only ingredient I can remember was evaporated milk!!

Also proper Lancashire hotpot, is it lamb or beef? She used to cook it in the pressure cooker, but as I dont own one any other suggestins would be appreciated!

Would love to ask her myself, but she doesnt even know who I am anymore, so very much doubt she could help.

Thanks in advance!!

[acorn]

I was going to say evap as thats what my mum uses. Or just a simple milk, sugar and sultanas does my kids - nice hot and not too sweet like with evap.

Dont know about the hotpot - but this thread of yours has made my tummy rumble!!

[Ausf-A]

Hot Pot should always contain lamb, preferably a neck joint. As for Rice Pudding, my mum made it with pudding rice, full fat milk, white sugar, a pich of salt, a lump of margarine and a dash of nutmeg. Don't ask the proportions, as she just threw it into an old pyrex dish and baked it on a low heat. It tasted amazing on a winter's night after a hard day at school. We used to fight over the skin too.

[wendilla]

why not try doing rice pudding in slow cooker you need to cook slowly for 4 -5 hours using any of the recipes you have been given.cooks nice and moist .

[nickmo]

http://www.thefoody.com/pudding/ricepudding.html says it all - and don't foget the skin!!!!

The Foody site recipes also have a good Lancashire Hotpot - lamb of course. Click on the 'meat' section for recipe.

[WendyS]

I think the secret in making a good rice pudding is the milk. In my childhood days it was always full cream milk with a thick layer of cream at the top of the bottle. These days most of use skimmed, or semi-skimmed and I think is probably why it doesn't taste so good.

I always use stewing lamb for my hot pots, made in a Le Crueset casserole dish, browning the meat on the gas hob first. Then add chopped onion & carrot, some lamb stock (made with a lamb stock cube), enough to cover the meat an salt & pepper. Add slices of raw potatoes on top to cover the surface and cook in a medium (300 degree electric) oven for about two hours. Check halfway through to see if the liquid level needs topping up. Delicious on a cold day after a walk !