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30 December, 2020

How to Bake Grantham Gingerbread

In this video I demonstrate how to make and bake Grantham gingerbread. My first encounter with this delicious confection was as a child at the famous Goose Fair in Nottingham, England. I have loved it ever since!

Grantham Gingerbread Recipe
Makes around 16 biscuits


100 grams of butter.
340 grams of caster sugar.
1 large egg, beaten.
250 grams of self-raising flour. To make self-raising flour add two teaspoons of baking powder to every 200g of plain flour and dry whisk to mix it thoroughly.
2 tablespoons of ground ginger.


Preheat the oven to 150 degrees centigrade (300˚F or 140˚C for a fan oven).
Prepare 2–3 baking sheets either by greasing or lining with a non-stick liner.
Beat the butter and sugar together and then gradually beat in the egg. Adding a teaspoon of the flour with each addition of egg will prevent the mixture from curdling. Due to the high sugar content the mixture will not cream but will be a crumble.
Sieve the flour and the ginger and add to the mixture.
Form into a ball and wrap in cling film.
Chill the mixture in the refrigerator for 20–30 minutes to make it easier to handle.
Remove the mixture from the refrigerator and work it into a paste.
Using the palms of your hands, shape into small balls, about walnut size. Place well apart on the baking sheets. The balls will flatten out whilst baking.
Bake until puffed up and lightly browned—around 30 minutes.
Cool on a wire rack.

Grantham, Lincolnshire, UK: Birthplace of Sir Isaac Newton, the first Female Prime Minister Margaret Thatcher, and Grantham Gingerbread!


Time Stamps:

00:00 Start
00:19 Ingredients
01:06 Mixing the gingerbread dough
07:08 Shaping the gingerbread
08:30 The Reveal
09:11 Ready to eat πŸ˜‹
09:23 Summary slideshow
10:32 End screen and links

Thanks for watching!

27 December, 2020

English Muffins

How to Cook English Rissoles with Beef | Beef Rissoles Recipe UK πŸ˜‹

In this video I demonstrate how to cook English beef rissoles. English rissoles were traditionally made from the leftovers of the Sunday roast dinner. I have used beef in this recipe but any leftover meat can be used. 

Rissoles have a great flavour, well beyond the simplicity of their humble ingredients. I use beef here but you can use any meat leftovers you have to hand. They may be a hard times recipe, but they are very tasty and satisfying πŸ˜‹

Rissoles were very popular during wartime rationing in the UK.


330g cooked meat i.e. beef/lamb/chicken/turkey or venison.
170g sage and onion stuffing mix.
1 small carrot, grated.
1 beef stock cube.
Hot water to mix, as required.
1 egg.
2 tablespoons of beef suet or ground pork fat.
Salt and black pepper to taste.
Plain/all purpose flour for dusting.

Makes 6 rissoles.


See the video for instructions.


English rissoles are not to be confused with Australian rissoles, which are usually made with fresh minced beef, although there are some similarities and a common ancestry.

Time Stamps:

00:00 Start.
00:14 Intro: About English rissoles.
01:09 Ingredients.
02:15 Mince the meat.
02:52 The stuffing.
03:54 In the mix!
08:08 Forming the rissoles.
09:55 Baking the rissoles.
10:38 The reveal!
11:12 Taste test.
12:26 Summary slideshow.
14:08 End titles.

Thanks for watching!

23 December, 2020

How to Cook Pineapple Glazed Ham | Festive Holiday Ham Recipe

In this video I demonstrate how to prepare and cook a festive holiday pineapple glazed ham. This ham is an attractive centrepiece for a festive table and a delicious treat as well!


2.7kg/6lb boneless gammon/hind leg ham joint.
2 tablespoons of clear honey.
1 teaspoon of mustard.
7 pineapple rings.
100ml pineapple juice.
7 cocktail sticks.
7 glacΓ© cherries.
2 bay leaves.
2 sticks of cassia bark.
1 stick of cinnamon.
1 teaspoon of mustard seeds.
8 whole cloves.
1 teaspoon of coriander seeds.
1 teaspoon of black peppercorns.
1 teaspoon of carom/ajwain seeds.
A quarter teaspoon of cardomon seeds or three green cardomom pods.

Time Stamps:

00:00 Start
00:18 Ingredients
02:23 Boiling
04:14 Preparing the glaze
07:26 Skinning the ham
08:30 Scoring the fat
09:26 Glazing and baking
13:00 The Reveal
13:39 Summary slideshow
15:10 End credits

Thanks for watching!