Not Grade Specific

Make Apple Hedgehog - The Victorian Way

Mrs Crocombe shows how to cook with apples and make a hedgehog shaped from apples.

No real hedgehogs are harmed when making this delicious apple dessert.

She includes the recipe and method so you can make it yourself.

Duration/Time: 4:15

Autumn brings with it an abundance of apples and this recipe makes use of them to create a delicious hedgehog shaped dessert.

INGREDIENTS:

• currants
• cherries
• two egg whites
• flaked almonds
• Light sugar syrup
•  
• two teaspoons sugar
•  
• Apple or apricot marmalade
•  
• Five or six good shaped apples

METHOD:

Peel and core the apples then stew them in a light sugar syrup.

Be careful not to overcook them because you do not want them to lose their shape.

Make the icing:

Mix two egg whites with two teaspoons of sugar and whisk until you can form peaks on the top.

Make the hedgehog:

Take the stewed apples out of the syrup and arrange them on a flat plate to form the body of the hedgehog.

Use the marmalade to fill in the gaps and hold all the bits of the apple together.

Next, layer the meringue icing over the hedgehog.

Use the sliced almonds to decorate the hedgehog and make the spikes.

Use some currants for the eyes and add a cherry for the nose.

Place the dish in the in a moderate oven until the tops of the almonds are nicely browned.

Enjoy your Apple hedgehog warm with some vanilla ice cream.

Make Fashionable Apple Dumplings - The Victorian Way

Mrs Crocombe shows how to cook with apples and make fashionable apple dumplings.

She includes the recipe and method so you can make it yourself.

Duration/Time: 5:18

This recipe makes use of the autum apples to create fashionable and tasty apple dumplings.

The interesting texture and pattern is created by the knitted or woven dishcloths

INGREDIENTS:

• Apples (Cox or Russets)
• Marmalade (Orange or lemon)

For the suet crust::

• 225g flour
• 85g suet
• Cold water
• A generous pinch of salt
• You will also need some knitted dishcloths.

METHOD:

Start by making your suet crust (a type of pastry containing suet).

This can be made with 225g flour, 85g suet, a generous pinch of salt and some cold water.

Gradually mix the ingredients in a bowl until you have a smooth, elastic dough.

Next, peel and core the apples. Place a few spoonfuls of your favourite marmalade into the hole in the middle of each apple.

Roll out your suet crust dough until it is thin, then place an apple in the middle and wrap the pastry entirely around it.

Cut off any excess, and make sure the suet crust completely seals around the apple until it’s smooth all over.

Wrap the apple in a dishcloth which has been coated with melted butter, and tie the top with string to ensure it is tightly wrapped.

Repeat this process for each apple.

To cook, place the apple parcels into a pan of already boiling water (otherwise the apples will disintegrate).

Keep it at a simmer for just under an hour depending on the size of the apples.

Once cooked, removed the apple parcels from the pan and carefully remove the cloth.

Serve on their own or with cream.

Make Gateaux de Pommes - The Victorian Way

Mrs Crocombe shows how to make Gâteau de Pommes (or 'apple cheese') using apples from the orchard.

She includes the recipe and method so you can make it yourself.

Duration/Time: 5:06

This recipe makes use of the autum apples to create fashionable and tasty apple dumplings.

The interesting texture and pattern is created by the knitted or woven dishcloths

INGREDIENTS:

• 500g sugar
• 275ml water
• The zest of 2 lemons
• 1kg cored and peeled apples
• Sliced almonds and custard for decorating

METHOD:

Make a syrup by boiling the water and sugar and let it boil for 15 minutes.

Dice the apples into small chunks and add to the syrup.

Stew for some time, stirring to avoid burning, until down to a marmalade texture.

Add your lemon rind and stir. Let the mixture cool, then line a mould with a little butter.

Push your mixture into the lined mould and store somewhere cool until needed.

To serve, turn out of the mould and decorate with sliced almonds and edible flowers.

Meet Mrs Crocombe - Victorian Cook

This video introduces Mrs Crocombe who is the cook of a large stately home during the Victorian era.

Discover who works in the kitchen with Mrs Crocombe and more.

Duration/Time: 5:04

Meet Mrs Warwick - Victorian Housekeeper

This video introduces Mrs Warwick who is the housekeeper of a large stately home during the Victorian era

She shows us the Victorian laundry and interviews us for the job of Laundry Maid.

Duration/Time: 7:22

Mrs Crocombe’s “Taste of England" Food Parcel

In this video Victorian Cook Mrs Crocombe packs up a food parcel ready to send to America.

She chooses items which will survive the long journey and still be edible.

Duration/Time: 2:05

Mrs Crocombe’s “Taste of America" Food Parcel

Victorian cook Mrs Crocombe receives a parcel from America.

She follows the recipe and uses the ingredients in the parcel to make an Indian Pudding.

Duration/Time: 6:36

How to Wash Up - The Victorian Way

Victorian cook Mrs Crocombe explains how to do the washing, cleaning and polishing in the kitchen.

Everything must be suitably prepared for when the family returns home.

Duration/Time: 5:49

Driving a Cart - The Victorian Way

In this video we join Miss Emily Justice, the maid, as she demonstrates how to drive a cart the Victorian way.

She tells us what the horse wears and how it avoids being distracted.

Duration/Time: 2:29

Grooming a horse - The Victorian Way

In this video we join John Barker, the Victorian groom, as he demonstrates how to groom and saddle a horse.

He explains there are different riding styles for men and women.

Duration/Time: 2:26