@@MeMe-Moi If the real Mrs. Warwick left the recipes for the English Heritage teams, I definitely sure we will get the recipes... but I bet she not left any recipes in the house, just like Mrs Crocombe cook book is in her family, not in the house. If Mrs. Warwick descendant read this, please considered to donate it to the team, they will delightful for it
@@emilycanfield2634 lol when she says cook for "your family" she means the one we're cooking for, not our literal family, but still, at least we have higher rank among the help
"Yes Maryann, it looks delicious, but the orange curd is NOT suitable for servants," said Mrs. Crocombe, casting a withering glance at Maryann, who was eying the jar. And, just like that, Maryann's dreams of orange curd on scones was squashed.
The portuguese still make marmelade with quinces. Quinces in Portugal are called “Marmelo” and the jam made from them is called “marmelada”, from which word comes the term marmelade.
@@havanadaurcy1321 this is the you tube video. At the start, she gives the recipe. You need to watch as the weights needed are shown in captions on the products.
Same. Heck I wish they would give it to the ability to added directly to a favorites from the notifications. Because every one of these videos will go into my cooking playlist. I don't even have time to see it until tonight but it's already favorited and liked. I will just let it run so she not get a "bounced" on the alg.
We hope you enjoy this new recipe from Mrs Crocombe! It was a favourite of the Victorian Way crew, and is taken from Avis Crocombe's own recipe book. As always, here are the answers to some questions you may have from our historian, Dr Annie Gray. • Can I make this vegetarian? I don’t like marmalade. Yes, simply swap the suet for vegetarian suet. You can also swap the marmalade for another preserve, thought in our opinion the marmalade is the point. This recipe is very much of its time, and orange marmalade was a very popular flavour. • Can I make this without suet? If you are vegetarian, you can buy vegetarian suet (in the UK it is branded Atora and comes in green packets). If you struggle to get it in a shop, you can buy it online. However, if you are reallly struggling, then butter may work. It won't be as light and mouth-meltingly lovely - suet has some unique cooking properties - but the flavour will still be there. You could also try shortening. Lard would probably be too heavy (and piggy), and margarine is never the answer to anything. Annie says that suet is one of her go-tos in the kitchen, as it makes foolproof pastry and incredible puddings and that suet and mutton are the two things from Mrs Crocombe's kitchen that she'd not want to be without! • Wasn't marmalade invented in Scotland? That’s one of the many pervasive invention myths in food. Marmalade comes from the Spanish word for quince. The orange versions came along in the late 16th century. Scotland does have a long and strong association with marmalade though, especially orange marmalade which was one of the major industries in Dundee for a long time. • Why did the servants eat different food? Tell me more about servants’ food. Mrs Crocombe would have been cooking for three different groups: the family, the ‘upper ten’ and the main body of servants. The upper ten were the most senior staff, and included the governess, housekeeper, butler, personal servants (ladies' maids and valets), and the cook. They ate they dinner separately to the rest of the staff, and had slightly better food. All the servants at a house like Audley End ate reasonably well though, averaging 450g / 1lb of meat a day. Their food was cheap and plain, but there was plenty of it, which was one - very compelling - reason why domestic service was one of the biggest employment areas at the time. • What does this taste like? A gorgeous, sweet-butter cake, pleasingly stodgy and very comforting. When we tested it for The Victorian Way cookery book it was one of our chef team’s favourites.
Actually, marmalade comes from the Portuguese word for quince, marmelo, and marmalada is still being made in Portugal. Since the treaty of Windsor in the 1300s there was much interaction with Portugal. Much more than with Spain, that most of the time was an enemy.
Makes me so curious to what it tastes like! Never had an authentic pudding like that before. Makes me wanna visit England just to try it 😅Can't commit to making it myself lol, looks so intimidating somehow 😁
@@chubbybunny6975 I bake something almost every week and no, I wouldn't say so. I'm mostly intimidated by wrapping and boiling, afraid I won't tie it well/tight enough. That's much more complicated than just say, melting, mixing and tossing in the oven some brownie batter
I pictured the servants together at the table, being served this tasty pudding and having a great time of fellowship and laughter regardless of whether they had cream or wine or fine dinnerware to accompany it:) For just being servants, they had the best marmalade according to Mrs. Crocombe opinion! There may be hierarchy but she puts her best into them all.
Part of me felt so sad that the servants didn't get any fancy molds, but when I saw the finished product I was happy with the beauty of the simplicity of the dish. Being a Victorian maid and coming down to see that on a table would surely lift my spirit if not tempt my senses.
@@AbigailThinks This may be me speaking from a utilitarian perspective, but I find molding food into shapes so extra and unnecessary lol food is food, taste is more important to me.
@@themisheika I agree, taste over everything, but I also like pretty things lol. Now that we have the access to make food pretty, I say 'why not'? I know in the Victorian age it wasn't possible though, at least not fir the lowly classes.
@@AbigailThinks I get you haha that's why I did specify my bias as purely utilitarian lol when I cook I just want to eat it as soon as it's cool enough. I'm hungry damnit!! XD
Dundee marmalade is available even in the colonies, here in the future. My father liked the "three fruit" - orange, lemon, and grapefruit - kind, and grapefruit is bitter and gives things a bit of an 'edge'. And I'm fond of ginger marmalade myself.
I have one of those Keillor jars! It resides in my late grandmother's kitchen hutch this very day. How it got to Vicksburg, Mississippi I have not the foggiest idea.
Keillor produced vast amounts of the stuff and exported all over the world in the 19th and early 20th century. It was frequently sold all across the US.
Marmalade made with quince would be wonderful. They taste so good. (And the scent of the fruit would make a fine perfume.) And then serve it with Mrs Crocombe's WINE SORCE!
Please update written recipe in the written description to add the amount of sugar that was added during the making of the pudding. It’s not shown in the “for this you will need” portion and is also not currently in the written recipe.
I don't think there was any sugar added, the marmalade would have been used to give flavor and sweetness plus whatever sauce was used would probably do the same thing. If you wanted to try this recipe I would make it as listed without any added sugar first as a trial and if its not sweet enough add some if you make it again.
@@megal7500 yes there is! At 2 minutes aprox. they show it beeing added. Although it's not named with the ingredients initially and I agree it would be way too sweet with both marmalade and sugar - for my taste.
@@atinemassare She also doesn’t mention the butter (to grease the bowl) nor the cream topping. Less important but still worthy of inclusion in the written description.
For next time, its a very similar result if done in the microwave. A bit sacrilegious talking about microwaving one of Mrs Crocombe's beautiful puddings but needs must, which I'm sure she'd appreciate. And better one done in the microwave than none at all. Alternatively, if you have a pressure cooker or Instantpot then steaming in it will cut the cook time significantly.
You can do it by using a suitable pot that seals well.Boil for about 20 minutes and then transfer to either a haybox or similar (like the 'wonder cooker' that you can make yourself at home with basic sewing skills.) Let it cook for 4 hours in it's own heat then back on the stove to reheat. Boil for 20 minutes. Or you can try something like Welsh Amber cake which is similar and only takes about half an hour in the oven (though it's flour not breadcrumbs).
I liked seeing the Keiller Marmarmade jar. I used to work for Nestle, who used to make and sell Keiller products. There was a range of marmalades- Dundee, Three Fruits, and Grapefruit (they also did a range of sweets). They sold them in jars like this until about 1980 with a metal screw top lid. The business got sold, and it is no longer made. Mackays do sell a Dundee Marmalade as well as a Three Fruits.
Unfortunately Kepler’s marmalade has not been made in Dundee for many years now but back in the day when I was young in Dundee you could smell the delicious aroma of the marmalade cooking for miles around.
When I first saw one video with Mrs Crocombe i fell in love, and continue to watch them all. And last week my cookbook with Mrs Crocombe arrived! 😁 I realized I need to get meself some pudding moulds. There goes my diet. 😂 And plus, my tutor at my class told me to make trifold brochure for my assigment based on that cookbook! Mrs Crocombe, here I come! P. S. So far my favorite recipe is Swiss baskets. I made them twice allready. But, only because I am diabetic I reduced sugar in half and replaced it with sweetener as well. Still very nice! 😋
Omg, the recipe is on page 217 of the cookbook and I have everything in the house to make this. Our own orange marmalade from the orange tree in the back yard, course ground kidney suit from our steer in the freezer, a "fancy" pudding mold and heavy cream chillin in the fridge awaiting a purpose! Imma gonna assume the addition of sugar is an editing error? Since sugar is not among the listed ingredients......the lower servants are going to love this, lol.
So very much LOVE THESE!!! 😍😍😍This actress takes me back to another era back in time, she seems so authentic. (Obvious I dont know because im not a Historian) Please never stop this series with this actress...its FANTASTIC!!!😍🙏🏼 P.S. one day I'll test these recipes...they look yum. Wonder if any other viewers have tried the recipes out...and if so, which ones. 🙏🏼🤔
I tried the soup for the poor with the split peas. It was excellent. First time I made it, I could only find green split peas. I found yellow split peas the second time I made it. To be honest, I kind of prefer the green peas to the yellow.
😁 During Covid I saved $7 following her basics of making butter. There was enough buttermilk left, I had enough buttermilk to make a batch of biscuits. A few of her recipes are quite similar to what I already make, such as the gingerbread cake.
My brain hits a "relax and unwind" button as soon as I hear the intro music for a Mrs. Crocombe video! Have to try this one as orange marmalade is my favorite!❤
I am just so happy, thank you for your time and work, i really appreciate everything you do 😢❤️i love your channel SO MUCH انتي حقا رائعة ،شكرا جزيلاً لك ❤️
so fun fact, marmelade in portugal is to this day made with quinces, wich in portuguese are called marmelos, and thats where the word marmelada comes from, the fruit marmelo. So "orange marmelade" is quite a diviation of the origin, and in Portugal its simply called an orange jelly, jam or compote(geleia, compota, doce de laranja) and never really marmelade. And marmelada is a very consistent, hard and thick thing, you actually cut it in cubes or slices. You can also make a very interesting jelly with just the pits of the quinces, most people dont know about it but its incredible and not found comercialy. Id also say the most popular sweet jam in Portugal is pumpkin with almonds or pine nuts or walnuts, orange would be a less popular flavour among locals but still seen around
We in our family make our quinces marmalade still every year. There is a small garden that now belongs to the village after the previous owner died a few years ago. We are all allowed to use the quinces. Last year I’ve be been there with my kindergarten class to pick some up. We made Marmelade the next day and used them for delicious muffins
excellent advice! make sure the lower orders are constantly reminded of their place. They probably wouldn't appreciate an ornately moulded pudding anyway! certainly no wine sauce for them! should they become accustomed to such luxury they would no doubt turn to thievery!
My grandma made a version of this pudding (1950s) And she made it with her own homemade Dundee marmelade which she made from seville oranges. Seville oranges made an annual seasonal appearance in the greengrocers back then. Later they came ready cut in large tins instead but it worked out far more expensive. So it gradually disappeared from the menu.
Somehow I always picture Lord and Lady Braybrook sitting on the other side of that wall behind Mrs. Crocumbe. Either doing sitting activities in their parlor, or sitting at their dining room table, patiently waiting for another of Mrs. Crocumbe’s fabulous creations.
Very similar to my marmalade pudding (substitute melted butter for the suet) and served with Drambuie custard (if not in the mood for making proper custard just as a generous dollop to a pot of the readymade.
Its lovely. Very old school dinners. Used Chivers Old English marmelade though ( im not fond of over sweet) And now im off to wash the million pots i seem to use every time i cook!
Marmalade was invented by Mary queen of Scots’s French head chef. At one time queen Mary took gravely ill and the chef was of the opinion that It would help if she could have some fruit, but as it was the middle of winter that was impossible so he wanted to have some oranges sent from the south of France but was told that by the time they arrived they would have spoiled. That’s when he had the idea to have the oranges cut really finely and boiled with sugar and then sent to Scotland. On arrival he marked the jars Mar’malade as in “Mary Sickness” in French, to ensure that they weren’t used for other purposes in the royal household.
I can't have sugar or carbohydrates due to my pre-diabetes/insulin resistance (I've got it under control by eating very low carb and no sugar unless its a teaspoon of honey every now and then). I suppose I can try making this Amber pudding with almond flour instead of bread crumbs, and I can make my own homemade marmalade using erythritol instead of sugar, which tastes just like sugar but doesn't raise my glucose at all. It took me a long time to accept that English puddings are more like boiled things instead of our American puddings which are more custards.
![ILLSLICK - WINTER IS COMING [Official Video]](http://i.ytimg.com/vi/dwTMeM1zIhQ/mqdefault.jpg)
"Mrs. Warwick's marmalade is superior to any store bought one"
We stan a supportive bestie! XD
Or Mrs. Warwick is listening behind the camera. (Jk)
And now I want Mrs. Warwick's marmalade recipe
@@MeMe-Moi I agree. Mrs Warwick's stillroom tour / marmalade making video when? :)
@@MeMe-Moi If the real Mrs. Warwick left the recipes for the English Heritage teams, I definitely sure we will get the recipes... but I bet she not left any recipes in the house, just like Mrs Crocombe cook book is in her family, not in the house. If Mrs. Warwick descendant read this, please considered to donate it to the team, they will delightful for it
I never get tired of seeing Mrs. Crocombe throwing shade at the lesser servants.
@MaikeruKage - At least this time she made it clear that she didn't count us as among the servants.
@@MossyMozart We're definitely middle class and she's teaching us how to cook LOL
😂😂😂
Yes, and it’s the part about her I don’t like, no need for that
@@emilycanfield2634 lol when she says cook for "your family" she means the one we're cooking for, not our literal family, but still, at least we have higher rank among the help
Mrs. Crocombe reading the Marmalade industry was a masterpiece.
"Yes Maryann, it looks delicious, but the orange curd is NOT suitable for servants," said Mrs. Crocombe, casting a withering glance at Maryann, who was eying the jar.
And, just like that, Maryann's dreams of orange curd on scones was squashed.
When I’m feeling low I just need to hear those 6 words to cheer me up.
“For this recipe you will need…”
😊
"Three small birds, _with_ the feet..."
Can you please give me the sugar amount for this recipe ? I would love to try it 🫶.
@@shaventalz3092 we all remember the pigeon pie, I see... 😳😣
No, don't add sugar! Marmalade is already sweet enough to carry the pudding. I'm sure the sugar was a mistake
The portuguese still make marmelade with quinces. Quinces in Portugal are called “Marmelo” and the jam made from them is called “marmelada”, from which word comes the term marmelade.
@Pedro Gama - Thank you for the tasty-sounding information.
Came here to say this! My avò used to put a slice of marmelada with a bit of teleme cheese on a bolacha maria. Best snack ever!
Is there a TH-cam video? My mother always gets too much in harvest season and would love a recipe.
We do it in Romania as well. It's delicious.
@@havanadaurcy1321 this is the you tube video. At the start, she gives the recipe. You need to watch as the weights needed are shown in captions on the products.
I don’t often like a video before I’ve seen it, but this is Mrs.Crocombe after all!
Same. Heck I wish they would give it to the ability to added directly to a favorites from the notifications. Because every one of these videos will go into my cooking playlist. I don't even have time to see it until tonight but it's already favorited and liked. I will just let it run so she not get a "bounced" on the alg.
Same 😍
Same though!
I feel like there are loads of jam lovers out there who would love to see how Mrs. Warwick makes the jams and marmalade.
“It’s the perfect thing for warming you up on a cold day”
Me, in sweltering Australian Summer: ah, perfect!
Lol! I am in Florida and it was 87 today. I actually double-checked the uploaded date to see if this video was from Dec. 🤣
No pudding would dare not unmold beautifully for Mrs. Crocombe. That cream also looked absolutely delicious.
Imagine eating homemade evrything. ❤❤😊
I've dug up Keiller marmalade jars at old dumps. I love them, and while writing this, realised it's my picture for my youtube account 😳😂
Thats really cool...small world ya know?
It’s very cool 😎
Ok, you win the internet today based on having the right obscure props at the ready.
@up too late nope it was my pic before this video. I was so excited to see one used but slightly disgusting if anyone ate it 🙂
We hope you enjoy this new recipe from Mrs Crocombe! It was a favourite of the Victorian Way crew, and is taken from Avis Crocombe's own recipe book. As always, here are the answers to some questions you may have from our historian, Dr Annie Gray.
• Can I make this vegetarian? I don’t like marmalade.
Yes, simply swap the suet for vegetarian suet. You can also swap the marmalade for another preserve, thought in our opinion the marmalade is the point. This recipe is very much of its time, and orange marmalade was a very popular flavour.
• Can I make this without suet?
If you are vegetarian, you can buy vegetarian suet (in the UK it is branded Atora and comes in green packets). If you struggle to get it in a shop, you can buy it online. However, if you are reallly struggling, then butter may work. It won't be as light and mouth-meltingly lovely - suet has some unique cooking properties - but the flavour will still be there. You could also try shortening. Lard would probably be too heavy (and piggy), and margarine is never the answer to anything. Annie says that suet is one of her go-tos in the kitchen, as it makes foolproof pastry and incredible puddings and that suet and mutton are the two things from Mrs Crocombe's kitchen that she'd not want to be without!
• Wasn't marmalade invented in Scotland?
That’s one of the many pervasive invention myths in food. Marmalade comes from the Spanish word for quince. The orange versions came along in the late 16th century. Scotland does have a long and strong association with marmalade though, especially orange marmalade which was one of the major industries in Dundee for a long time.
• Why did the servants eat different food? Tell me more about servants’ food.
Mrs Crocombe would have been cooking for three different groups: the family, the ‘upper ten’ and the main body of servants. The upper ten were the most senior staff, and included the governess, housekeeper, butler, personal servants (ladies' maids and valets), and the cook. They ate they dinner separately to the rest of the staff, and had slightly better food. All the servants at a house like Audley End ate reasonably well though, averaging 450g / 1lb of meat a day. Their food was cheap and plain, but there was plenty of it, which was one - very compelling - reason why domestic service was one of the biggest employment areas at the time.
• What does this taste like?
A gorgeous, sweet-butter cake, pleasingly stodgy and very comforting. When we tested it for The Victorian Way cookery book it was one of our chef team’s favourites.
Why does Mrs Crocombe add sugar when it wasn't listed among the ingredients, please?
Is sugar added or not? Although it wasn't listed, she clearly added sugar to the ingredients in the bowl.
The best marmalade I've ever had was Key Lime marmalade. My grandparents brought it home from a vacation in Florida. I wish I could find it again.
The wine sauce may be considered fancier, but frankly the cream sounds better to me.
Actually, marmalade comes from the Portuguese word for quince, marmelo, and marmalada is still being made in Portugal. Since the treaty of Windsor in the 1300s there was much interaction with Portugal. Much more than with Spain, that most of the time was an enemy.
Only the best marmalade for Audley End! You can buy inferior marmalades, but only if you’re common *withering side-eye*
“In a more modest household.”
@@ViridianCrisis7 *glares witheringly*
As I child I always wondered why my dad had string in the kitchen - after watching a lot of Mrs. Crocombe things finally make sense 😊
She looks so pleased with the end result, and I don't blame her! That pudding looks delicious! 😊
Makes me so curious to what it tastes like! Never had an authentic pudding like that before. Makes me wanna visit England just to try it 😅Can't commit to making it myself lol, looks so intimidating somehow 😁
She looked like a satisfied teapot!
@@Li_Tobler This is hands down one of the easiest baking recipes you could ever make lol
Could taste that from here, definitely worth trying.
@@chubbybunny6975 I bake something almost every week and no, I wouldn't say so. I'm mostly intimidated by wrapping and boiling, afraid I won't tie it well/tight enough. That's much more complicated than just say, melting, mixing and tossing in the oven some brownie batter
Besides serving a delicious pudding mrs Crocombe also tells us about the differences between classes in 19th century England.
I LOVE YOU KATHY, HUGE FAN! YOU AND THE FOLKS WHO MAKE THE COOKING SEGMENT CARRY THIS CHANNEL!😭
I pictured the servants together at the table, being served this tasty pudding and having a great time of fellowship and laughter regardless of whether they had cream or wine or fine dinnerware to accompany it:) For just being servants, they had the best marmalade according to Mrs. Crocombe opinion! There may be hierarchy but she puts her best into them all.
Part of me felt so sad that the servants didn't get any fancy molds, but when I saw the finished product I was happy with the beauty of the simplicity of the dish. Being a Victorian maid and coming down to see that on a table would surely lift my spirit if not tempt my senses.
@@AbigailThinks This may be me speaking from a utilitarian perspective, but I find molding food into shapes so extra and unnecessary lol food is food, taste is more important to me.
@@themisheika I agree, taste over everything, but I also like pretty things lol. Now that we have the access to make food pretty, I say 'why not'? I know in the Victorian age it wasn't possible though, at least not fir the lowly classes.
@@AbigailThinks I get you haha that's why I did specify my bias as purely utilitarian lol when I cook I just want to eat it as soon as it's cool enough. I'm hungry damnit!! XD
Good cream would probably be better than wine sauce anyway
Does English Heritage sell merch? Because "Everyone loves a suet pudding" absolutely MUST go on a t-shirt or apron! 😅
I love the way the rank of all is preserved - the servants get a bog standard mould whereas the family get a fancy mould!
Hand on her hip
As she says
“There we are Amber Pudding”
I love seeing Mrs C ❤️
Please never stop this series
So true. Mrs. Crocombe is the best. Sadly this series seems to be over.
@@Adlerjunges83what made you think that?
@@roelin360 long ago I searched for new uploads, but there were none. In a year a lot can happen.
Always a great day when it begins with Mrs. Crocombe❣️
Dundee marmalade is available even in the colonies, here in the future. My father liked the "three fruit" - orange, lemon, and grapefruit - kind, and grapefruit is bitter and gives things a bit of an 'edge'. And I'm fond of ginger marmalade myself.
Why am I so enthralled with these videos? I’ve been watching them all day since I stumbled upon “macaroni cheese”. 😭
For this recipe you will need: A pound of shade
This would be amazing at Christmas, serve alongside your traditional Christmas pud
Who needs ASMR when you can have Mrs Crocombe?
I think of these videos as ASMR Plus.
I have one of those Keillor jars! It resides in my late grandmother's kitchen hutch this very day. How it got to Vicksburg, Mississippi I have not the foggiest idea.
Keillor produced vast amounts of the stuff and exported all over the world in the 19th and early 20th century. It was frequently sold all across the US.
I have two of those old marmalade jars. They belonged to my husband's aunt, who collected wonderful things.
Marmalade made with quince would be wonderful. They taste so good. (And the scent of the fruit would make a fine perfume.) And then serve it with Mrs Crocombe's WINE SORCE!
Mrs crocombe talking about the housekeeper’s marmalade so proudly made me grin and rewatch that part again
Shout out to Mrs Warwick and her delicious marmalade!!
The PRIDE AND JOY on her face when she mentioned it!
I found this channel quite by chance and now im obsessed!! ❤️❤️❤️❤️
In Portugal we still eat quince marmelade a lot.
It's very comon for kids to take a marmelade and chese sandwich as a snack to school.
I did!
Was just commenting above, my avò's fave snack (and therefore also mine!) was marmelada and teleme cheese on a bolacha maria!
Mrs Crocombe's videos helped me get through the pandemic. I'd bingewatch and attempt a few recipes at home.
Adore Mrs. Crocombe! Would love to see a video of outtakes from filming these!
I already liked the video… they have NO bad content!!
There was that pigeon pie that she decorated with the feet....
That wasn't bad content, though; it was more a brief experiment with horror.
Please update written recipe in the written description to add the amount of sugar that was added during the making of the pudding. It’s not shown in the “for this you will need” portion and is also not currently in the written recipe.
Based on other similar recipes, i would say 1/2 cup
I don't think there was any sugar added, the marmalade would have been used to give flavor and sweetness plus whatever sauce was used would probably do the same thing. If you wanted to try this recipe I would make it as listed without any added sugar first as a trial and if its not sweet enough add some if you make it again.
@@megal7500 2:01 (looks like more than 1/2 cup)
@@megal7500 yes there is! At 2 minutes aprox. they show it beeing added. Although it's not named with the ingredients initially and I agree it would be way too sweet with both marmalade and sugar - for my taste.
@@atinemassare She also doesn’t mention the butter (to grease the bowl) nor the cream topping. Less important but still worthy of inclusion in the written description.
I love how I always prefer the main servants dishes than upper servants or Lors and Lady Braybrooks table ^^
I absolutely love this lady!! Queen of Shade!!
How does this taste like childhood if I have never eaten such delicacy? It must be from the way Mrs. Crocombe explains this recipe. Marvelous!
I was like "I CAN MAKE THIS, FINALLY!"
Then my grandmother refused to let me steam my pudding for 4 hours :c
Just make a smaller one
For next time, its a very similar result if done in the microwave. A bit sacrilegious talking about microwaving one of Mrs Crocombe's beautiful puddings but needs must, which I'm sure she'd appreciate. And better one done in the microwave than none at all. Alternatively, if you have a pressure cooker or Instantpot then steaming in it will cut the cook time significantly.
You can do it by using a suitable pot that seals well.Boil for about 20 minutes and then transfer to either a haybox or similar (like the 'wonder cooker' that you can make yourself at home with basic sewing skills.) Let it cook for 4 hours in it's own heat then back on the stove to reheat. Boil for 20 minutes. Or you can try something like Welsh Amber cake which is similar and only takes about half an hour in the oven (though it's flour not breadcrumbs).
I’d just like to insert my request for 12 days of Crocombe for Advent please.
Mrs. Crocombe is the pure soul we all need.
I liked seeing the Keiller Marmarmade jar. I used to work for Nestle, who used to make and sell Keiller products. There was a range of marmalades- Dundee, Three Fruits, and Grapefruit (they also did a range of sweets). They sold them in jars like this until about 1980 with a metal screw top lid. The business got sold, and it is no longer made. Mackays do sell a Dundee Marmalade as well as a Three Fruits.
I get so excited every time I see a new video of this is out, I hope we keep getting them as often as possible.
Unfortunately Kepler’s marmalade has not been made in Dundee for many years now but back in the day when I was young in Dundee you could smell the delicious aroma of the marmalade cooking for miles around.
Love Mrs Crocombe! Only she can mix cookery and shade into real comfort food.
Wow, this looks delicious! I'm definitely going to try making this Victorian-style Amber Pudding!
It always makes my day, when the diva of cooking releases a new video!!!❤
She trans port us to another era😊
Mrs Crocombe always brighten up the day for sure.
That looks so delicious and I must be lower class as I would prefer it with cream rather than wine sauce.
We don't say low class... We say "modest household"
@@KanishQQuotes thats only what Mrs Crocombe says publically. In private she uses "filthy peasants"
@@martynnotman3467- “The poor”
When I first saw one video with Mrs Crocombe i fell in love, and continue to watch them all. And last week my cookbook with Mrs Crocombe arrived! 😁 I realized I need to get meself some pudding moulds. There goes my diet. 😂 And plus, my tutor at my class told me to make trifold brochure for my assigment based on that cookbook! Mrs Crocombe, here I come!
P. S. So far my favorite recipe is Swiss baskets. I made them twice allready. But, only because I am diabetic I reduced sugar in half and replaced it with sweetener as well. Still very nice! 😋
"Margarine is never the answer to anything."
👍👍👍Thank you!
Omg, the recipe is on page 217 of the cookbook and I have everything in the house to make this. Our own orange marmalade from the orange tree in the back yard, course ground kidney suit from our steer in the freezer, a "fancy" pudding mold and heavy cream chillin in the fridge awaiting a purpose! Imma gonna assume the addition of sugar is an editing error? Since sugar is not among the listed ingredients......the lower servants are going to love this, lol.
How did it go?
This old english cuisine reminds me quite often of old northern German cuisine.
Love hearing this music before I go to bed! Love these recipes!
So very much LOVE THESE!!! 😍😍😍This actress takes me back to another era back in time, she seems so authentic. (Obvious I dont know because im not a Historian) Please never stop this series with this actress...its FANTASTIC!!!😍🙏🏼 P.S. one day I'll test these recipes...they look yum.
Wonder if any other viewers have tried the recipes out...and if so, which ones. 🙏🏼🤔
I tried the soup for the poor with the split peas. It was excellent. First time I made it, I could only find green split peas. I found yellow split peas the second time I made it. To be honest, I kind of prefer the green peas to the yellow.
😁 During Covid I saved $7 following her basics of making butter. There was enough buttermilk left, I had enough buttermilk to make a batch of biscuits. A few of her recipes are quite similar to what I already make, such as the gingerbread cake.
makes me realize that I've never eaten pudding in my entire life
Never had a favourite brand of marmalade before now - but with such an endorsement from Mrs Crocombe... Love this episode!
My brain hits a "relax and unwind" button as soon as I hear the intro music for a Mrs. Crocombe video! Have to try this one as orange marmalade is my favorite!❤
I never get tired watching Ms. Crocombe
I'm making seville orange marmalade right now. Amber pudding will follow.
the queen of shade has blessed us again
I don’t think I’ve ever had a suet pudding before lol but this looks tasty haha.
I am just so happy, thank you for your time and work, i really appreciate everything you do 😢❤️i love your channel SO MUCH
انتي حقا رائعة ،شكرا جزيلاً لك ❤️
so fun fact, marmelade in portugal is to this day made with quinces, wich in portuguese are called marmelos, and thats where the word marmelada comes from, the fruit marmelo. So "orange marmelade" is quite a diviation of the origin, and in Portugal its simply called an orange jelly, jam or compote(geleia, compota, doce de laranja) and never really marmelade.
And marmelada is a very consistent, hard and thick thing, you actually cut it in cubes or slices. You can also make a very interesting jelly with just the pits of the quinces, most people dont know about it but its incredible and not found comercialy.
Id also say the most popular sweet jam in Portugal is pumpkin with almonds or pine nuts or walnuts, orange would be a less popular flavour among locals but still seen around
Love this channel so much! ❤️👍🏻
YAY she's back
Mrs. Crocombe makes me feel better about life. So greatful to her.
We in our family make our quinces marmalade still every year. There is a small garden that now belongs to the village after the previous owner died a few years ago. We are all allowed to use the quinces. Last year I’ve be been there with my kindergarten class to pick some up. We made Marmelade the next day and used them for delicious muffins
Mrs. Crocombe makes me so comfy and cozy here in NY, I wish that I could be as pleasant and able as she!
excellent advice! make sure the lower orders are constantly reminded of their place. They probably wouldn't appreciate an ornately moulded pudding anyway! certainly no wine sauce for them! should they become accustomed to such luxury they would no doubt turn to thievery!
another peaceful enjoyable moment with Mrs Crocombe!
My grandma made a version of this pudding (1950s) And she made it with her own homemade Dundee marmelade which she made from seville oranges. Seville oranges made an annual seasonal appearance in the greengrocers back then. Later they came ready cut in large tins instead but it worked out far more expensive. So it gradually disappeared from the menu.
We still get seville oranges in January in Sainsbury's. Well, our local one does, in one and a half kilo bags.
Somehow I always picture Lord and Lady Braybrook sitting on the other side of that wall behind Mrs. Crocumbe. Either doing sitting activities in their parlor, or sitting at their dining room table, patiently waiting for another of Mrs. Crocumbe’s fabulous creations.
Very similar to my marmalade pudding (substitute melted butter for the suet) and served with Drambuie custard (if not in the mood for making proper custard just as a generous dollop to a pot of the readymade.
that sounds perfect for a Christmas pudding substitute!
Happy Valentine's, Mrs. Crocombe!!!
This looks pretty easy. Might give it a go. Would be lovely with gran marnier custard..
Its lovely. Very old school dinners. Used Chivers Old English marmelade though ( im not fond of over sweet)
And now im off to wash the million pots i seem to use every time i cook!
I love her kitchen and utensils
I want the bowls and the copper everything!
@@thecalltoprayer - And those fabulous molds!
Marmalade was invented by Mary queen of Scots’s French head chef. At one time queen Mary took gravely ill and the chef was of the opinion that It would help if she could have some fruit, but as it was the middle of winter that was impossible so he wanted to have some oranges sent from the south of France but was told that by the time they arrived they would have spoiled. That’s when he had the idea to have the oranges cut really finely and boiled with sugar and then sent to Scotland. On arrival he marked the jars Mar’malade as in “Mary Sickness” in French, to ensure that they weren’t used for other purposes in the royal household.
I came to watch a video of Mrs Crocombe and was glad to see a brand new video
2:26 commercial for The Housekeeper' Marmelade
I’m volunteering at Fydell House in May and I am SO excited to meet you and the English Heritage team, it’s a dream come true!
Watching mudlarks dig up big jars of marmalade I wondered how they would use so much. Now makes sense, they were using it for flavoring.
I can't have sugar or carbohydrates due to my pre-diabetes/insulin resistance (I've got it under control by eating very low carb and no sugar unless its a teaspoon of honey every now and then). I suppose I can try making this Amber pudding with almond flour instead of bread crumbs, and I can make my own homemade marmalade using erythritol instead of sugar, which tastes just like sugar but doesn't raise my glucose at all. It took me a long time to accept that English puddings are more like boiled things instead of our American puddings which are more custards.
I'm diabetic, these videos are torture sometimes! 😆 But yes, you can make a diabetic/keto version of almost anything. 🙂
I wish the tea room at Audley End House would be serving this and smiliar Victorian food
how does this manage to be simple yet decadent at the same time!! 😭❤
i might make that at xmas this year, i can almost smell it, it looks so good
I wish we could get a tour of the home! That would be amazing. Also, can we have a video on how to make marmalade?? Please!
Oh my, I appreciate the personal insights from Mrs. C.
There's Mrs. Crocombe. Right when I need her the most. Loks delicious as always.
When I saw that this was a new Mrs. Crocrombe video I audibly gasped and tapped so fast
Emma ❤️s her Mrs.Crocombe!!! Hugs my Mrs.Crocombe💗🤗💛😍🥰💕🤗!!! Goes & washes my hands and waits patiently
I bought a pudding bowl last year that I haven't used yet. Might have to try this one as it's first pudding.
Last time I was this early, Mrs Crocombe was still cooking at Audley End!
Her voice is so comforting. 😍
Me with a load of blankets on after going out for a few minutes earlier in just a jumper- there is a chill yes!
This is one of the only sites where that I press the like button before watching.
The shade, I do love seeing these pieces of food history