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A TASTE OF CHRISTMAS PAST

Mince Pies

A Taste of Christmas Past

SATURDAY

10 am - Welcome and Introduction to the Course. A unique opportunity to cook some of the forgotten foods of the Christmas Season.

10.45 - 13.00 - A Yorkshire Christmas Pie None of the trendy "fake heritage", Russian Doll Roast nonsense. We will make a real ornamented Yorkshire Christmas Pie, with its filling of boned turkey, goose and other birds.

13.00 - 14.00 - Lunch

14.00 - 15.30 - Christmas Pottage - an ancient soup of mutton broth and dried fruits fortified with Canary wine - much nicer than it sounds.Francatelli's Ice Cream Christmas Cake - Queen Victoria's chef Francatelli invented a novel Christmas cake made with chestnut ice cream. John Mollard's Twefth Cake - a twelfth cake made from the earliest known twelfth cake recipe.

15.30 - 15.45 - Tea

15.45 - 17.00 - Spit Roast Goose and Garnished Brawn - we will roast a goose using the mother goose of all roast goose recipes - a sawce madame from the 14th century Forme of Cury. The goose is stuffed with quinces and hyssop.

17.00 - 20.00 - Free

20.00 - Christmas Dinner.

SUNDAY

10.00 - 13.00 - The Mince Pie and Yule Dow. A comprehensive look at the mince pie. We will make a number of real mince pies from the seventeenth to the nineteenth century and dispel a lot of myths on the way.

10.45 - 13.00- Roast Beef and Plum Pudding. One of the English classics - a full sirloin of beef roasting on the spit with slices of plum pudding underneath catching up the juices

13.00 - 14.00 - Lunch

14.00 - 17.00 Christmas Puddings, Hackins, Yule Cakes and Whitby Gingerbread. The truth about plum pudding and some of our other Yuletide dishes.Let's dispel all the nonsense and myths while we make these dishes.

Christmas Pudding recipe chart

Goose Pie

Click on the pie to download some of the recipes we recreate on this course.