Hello everyone. We hope you enjoy your visit to Mrs Crocombe's kitchen! Here are the answers to some questions you may have about this recipe, from food historian Dr Annie Gray: • Isn't this just bread and butter pudding? Essentially, yes, or at least it comes from the same imperative, to use up stale baked goods in an easy and economical way. There are lots of recipes for similar puddings, with loads of different names, but this is the one Mrs Crocombe would have known best. • What exactly is a British pudding anyway? The British definition of a pudding is much, much broader than the modern American one (though the American definition in 1881 would have been much more like the British one for the two cuisines were not yet as divided as they are now). In the US puddings are almost always a variation on the theme of custard. In Britain puddings can be sweet or savoury (e.g. summer pudding vs steak and kidney), boiled or baked, and in the past the category also included sausages, dumplings, and toad-in-the-hole. Nowadays the term is also used as a genetic one for sweets (as in desserts or, as you'll occasionally hear, afters). This, therefore, is a pudding, but then so is spotted dick and toad in the hole. We don't make the rules, sorry. • Why does Mrs Crocombe claim Jamaican ginger is British? In 1881 the British Empire was at its peak, encompassing India, Australia, New Zealand, Hong Kong, Guyana, Jamaica, and Barbados, among others. The ‘scramble for Africa’ was also well underway. Many countries under British rule were used to supply food that otherwise had to be imported from places not controlled by the British. Ginger was planted in Jamaica by the Spanish in around 1525, and continued to be a major export when the British took over. Until Emancipation in 1838, it was produced by enslaved people working in horrific conditions. By Mrs Crocombe’s time, slavery had been abolished everywhere except Cuba and Brazil. The British had reframed the Empire as part of Britain and encouraged people to buy Imperial products as a way of demonstrating patriotism - this would reach its peak between the two world wars, but even in 1881 the definition of British, at least for economic purposes, was quite a lot wider than strict geography would suggest. • What's an Italian Warehouse? Italian Warehouses started life in the 18th century as shops kept by (usually) Italian merchants selling luxury foods (mainly, but not exclusively Italian) to the elites. By the 1880s the term was more generic, and the shops tended to sell a wider range of slightly upmarket goods to the middle classes and above - they were really just a type of grocer. They sold lots of things in bottles and jars, such as sauces and oils (olive, especially), but also fresh produce such as parmesan cheese and citrus fruit. • Can I just use custard power? You could, but don't make it according to the packet or it'll be a little bit too thick. If you are a nervous custard maker your best bet is to make a custard sauce as Mrs Crocombe does here, and add a tablespoon of custard powder. It's an acceptable Victorian cheat (maybe not for Mrs Crocombe), as Alfred Bird invented custard powder in 1837 so that his wife, who were allergic to eggs, could still enjoy the glories of custard. It was commercialised in the 1840s.
Dr. Gray, do you have any insight into why angelica stopped being a popular herb? I've seen it in a number of these videos, but I've never seen it in modern recipes or restaurants. What happened to it?
Would Mrs Crocombe be kind enough to teach us how to preserve fruits the victorian way? It is a skill we have sadly lost, and one which would be most useful.
I don't know where you live, but preserving fruit is common place where I live. To produce the type used in this recipe, you gently cook prepared fruit in a light syrup and bottle them, or you can use a thicker syrup, drain, allow to dry, and, if required, dust with sugar.
Good question! Preserving was in fact in Mrs Warwick the Housekeeper's domain, rather than Mrs Crocombe's. Perhaps we'll see if she's available and can spare us some time from her busy schedule. 👀
I personally would be absolutely mortified if I was to be “sacked” from my employer for using a custard powder shortcut without permission. I understand the last maid who did this was publicly shamed and could never find work again. Oh the humanity!
You have to remember the family doesn't sneak down to the kitchen for a snack and cakes that have already been cut aren't brought back to the table. Except, apparently, Queen Elizabeth's chocolate birthday cake, which she wanted every slice of.
@@PositivelyPresent1it may have been left to go stale deliberately (ect it wasn’t given to the staff) in the same way we might leave bread to ry to make bread crumbs.
lol yes cake doesnt last that long in my house and i make sponge cake angelfood cake etc from scratch i would give this a go though my guys are custard lovers
@seantodd8875 I can just see it now... the tour group arrives... we're so excited to be there... Mrs. C walks in & handouts the name tags... they all read "Mary Ann". The tears begin. 😅😅😅
Oh Blimey yes....I do sneak in some custard powder ( along with egg, vanilla, cream, sugar, etc) when making a quick custard for the family and now my cheeks are burning with shame!
I suspect a good number of the staff in a great house would be smarter and more talented than the people they worked for, especially when you consider how little access they had to most opportunities, from education and free time to decent food.
Imagine Mrs Crocombe in a modern grocery store, fresh produce year round, and then seeing subpar sponge cakes and custard powders of all sorts of flavors.
I feel while she’d be amazed she’d be rather disappointed on how some foods have been mass produced. Losing its quality and no doubt being extremely artificial for her. Fruit all year round is amazing but even now many recommend not to buy them out of season due to the lack of genuine good quality. I feel like she’d only buy in season fruits. Probably even avoid some due to being unfamiliar. Just my opinion though. Yet there is no doubt she’d still be amazed.
I know that was a shock, wasn't it. At least MaryAnne is starting to get better. However, I am wondering if her tea cakes have improved yet or not lol.
Is that what she said "angelicur"? I was trying to figure out what she was calling it. I've never heard of it before. Is it like a plant like a herb or veggie or something?
I am a Puerto Rican woman in Florida who had never been to Britain. But these videos still bring me so much peace. It’s like therapy. Thank you, Mrs Crocombe ❤
I was pleased to see Mrs Crocombe’s efforts to make a pretty pattern with the dried fruits almost wasted. This wasn’t because I wish any malice, but because it is what would happen to me.
It did seem like a waste. I would almost rather chop them up and sprinkle them between the layers. Those were awfully big pieces of ginger and angelica.
In the live chat, someone asked why it is called cabinet pudding. The all-knowing google didn't say, but as I am not British (even by 1800's standards) my guess would be cabinet refers to stored, on-hand, ingredients similar to how I would say it was made with pantry ingredients. However, the Great British Bake-off says it was originally called Chancellor's pudding in French but doesn't give a reason why.
It’s fascinating to see how people can repurpose leftovers, and how it was done by the Victorians. Love learning from the staff of Audrey End! Thanks to everyone who makes this possible!
I highly doubt te real Mrs. Crocombes Kitchen was ever so calm and stylish ;) So kudos to the person behind the camera, the editor and as always the wonderful Ms Hipperson! You provide the perfect antidote when the day gets hectic and noisy, please don´t ever stop! And thank you for the additional information in the comment section, I can´t believe I only found out about this today :( Greetings from Germany
Not over the custard per se. Being able to make a custard sauce - or a sponge cake - from the base ingredients without the use of store-bought mixes or powders was a basic skill. If a cook stated on her resume that she had such skills, but didn't, then she was taking a position to which she wasn't entitled. Remember, Cook was one of the senior members of a house's staff. A good cook was also expected to be a hard worker and have attention to detail. Using a shortcut for such a basic task implies laziness, and a slipshod approach to her work. Another factor might be company. A meal with guests is a statement about the standing of the host. Store-bought sponge cake or custard sauce made with powder would be noticed, remarked on (either to the host or - worse! - to others afterwards. "We had a very nice lunch, but I do believe the sauce was made with custard powder." 😳). The cook, when her employers found out, would have to be sacked, and that immediately, for them to be able to be part of society at that level.
I woke up early in California and here it was. A wonderful present to start the day. I'm so glad they continued this presentation method. History through cooking.
I really love the little cultural details that mrs crocombe throws in every now and then!! This one featured interesting commentary on food insecurity and food waste. Love it!
This is a reminder that we waste too much food in society today. When I think back on what I’ve wasted I feel ashamed. Thank you for the reminder to do better xx
Just saw the Victorian Sandwich video from 7 years ago and this most recent update! It’s incredible for the crew and actresses + actors journeys throughout the years - you can see the set is still almost exactly the same but the lighting and overall camera angles are just getting a lot better 🎉 Thank you for your incredible work!!!
Always a great pleasure to see you in my feed Mrs. Crocombe! I can tell you that you'll never be sacked for using a custard powder! Perish the thought.
I'd love to see a recipe on those preserved fruits. My family moved to the countryside just a year ago, so we don't know yet very much about the best way to preserve fruits or vegetables, and it would be an interesting video with Mrs. Warwick as the protagonist lol
Speaking from well into the future, Mrs Crocombe, I agree that it IS our duty not to waste food! Beautiful pudding made from what might've ended up as pig-slop! Sending you love from New England, USA.
The talk about waste reminded me of Bertrand Russell's comments on growing up in the upper class, that in fact life was rather austere. For example, his grandmother would never sit in a chair with arms until after dinner.
Wow, I know something similar in Germany, my grandma made a pudding from stale rusks, candied and pickled fruit (mostly plums, as she had two trees and canned them herself) and when it was in the house there was vanilla pulp inside the custard ... so delicious! She grew up very poor, especially when her father died in the war (she was 11), my great-grandmother was a widow and had three children to look after. They often went hungry and sometimes ate potato peel soup and dandelion salad, which she never overcame. So food was never wasted in her household, in her eyes it was a sacrilegious sin. I haven't made the pudding myself yet, but I often make bread soup with stale bread or breaded cabbage turnip slices and homemade stock cubes from vegetable scraps and peelings.
Hi!! I have just recently discovered this channel and I love it!! I have been watching for perhaps 3 to 4 weeks. But I did watch the episode where Dr. Gray and Ms. Hipperson, although admittedly I find myself referring to you as Annie or Nancy and Kathy or Mrs. Crocombe; talk about the book. It came today!!!! I LOVE it!! Thanks
As an American, the first and only time I have ever heard about Cabinet Pudding, before this, was in the episode "The Clock" in Are You Being Served ? It was mentioned as the pudding for (what the staff thought) what was supposed to be Mr. Grainger's forced retirement dinner at Grace Brothers. It came with simulated cream. That's the episode where Mrs. Slocombe got drunk and dances with Cpt. Peacock and according to Mr. Humphries, she wanted Cpt. Peacock to "rip her tight elastic"
Over the years Mrs. Crocombe has shown us what foods are suitable for the family table, train journeys, the upper staff, holidays, etc. I always wonder what the nursery table would have been like. Did the children receive the same level of decoration as the adult family members? Was their tea more substantial than the adults’? Were they fed leftovers from the adult meal the following day? When the boys went to boarding school, did they receive care packages of food from home? So curious!
"Honey, do you care if I use a shortcut to make the custard?" "What?" "The custard. Do you care how I make it?" "Why are you making -? No, I don't care. Why?" "Mrs. Crocombe said I might be sacked if I don't ask the household. You're the household." "Sacked? Like burlap?" "I'll take that as a no, you don't care. Love you!"
Once I find a low carb sugar free version of spongecake I'm going to try this! I already know how to make candied fruits so I can get dried fruits and make like a sugar free candied ginger to use with it. I really want to try this!
Hello everyone. We hope you enjoy your visit to Mrs Crocombe's kitchen! Here are the answers to some questions you may have about this recipe, from food historian Dr Annie Gray:
• Isn't this just bread and butter pudding?
Essentially, yes, or at least it comes from the same imperative, to use up stale baked goods in an easy and economical way. There are lots of recipes for similar puddings, with loads of different names, but this is the one Mrs Crocombe would have known best.
• What exactly is a British pudding anyway?
The British definition of a pudding is much, much broader than the modern American one (though the American definition in 1881 would have been much more like the British one for the two cuisines were not yet as divided as they are now). In the US puddings are almost always a variation on the theme of custard. In Britain puddings can be sweet or savoury (e.g. summer pudding vs steak and kidney), boiled or baked, and in the past the category also included sausages, dumplings, and toad-in-the-hole. Nowadays the term is also used as a genetic one for sweets (as in desserts or, as you'll occasionally hear, afters). This, therefore, is a pudding, but then so is spotted dick and toad in the hole. We don't make the rules, sorry.
• Why does Mrs Crocombe claim Jamaican ginger is British?
In 1881 the British Empire was at its peak, encompassing India, Australia, New Zealand, Hong Kong, Guyana, Jamaica, and Barbados, among others. The ‘scramble for Africa’ was also well underway. Many countries under British rule were used to supply food that otherwise had to be imported from places not controlled by the British. Ginger was planted in Jamaica by the Spanish in around 1525, and continued to be a major export when the British took over. Until Emancipation in 1838, it was produced by enslaved people working in horrific conditions. By Mrs Crocombe’s time, slavery had been abolished everywhere except Cuba and Brazil. The British had reframed the Empire as part of Britain and encouraged people to buy Imperial products as a way of demonstrating patriotism - this would reach its peak between the two world wars, but even in 1881 the definition of British, at least for economic purposes, was quite a lot wider than strict geography would suggest.
• What's an Italian Warehouse?
Italian Warehouses started life in the 18th century as shops kept by (usually) Italian merchants selling luxury foods (mainly, but not exclusively Italian) to the elites. By the 1880s the term was more generic, and the shops tended to sell a wider range of slightly upmarket goods to the middle classes and above - they were really just a type of grocer. They sold lots of things in bottles and jars, such as sauces and oils (olive, especially), but also fresh produce such as parmesan cheese and citrus fruit.
• Can I just use custard power?
You could, but don't make it according to the packet or it'll be a little bit too thick. If you are a nervous custard maker your best bet is to make a custard sauce as Mrs Crocombe does here, and add a tablespoon of custard powder. It's an acceptable Victorian cheat (maybe not for Mrs Crocombe), as Alfred Bird invented custard powder in 1837 so that his wife, who were allergic to eggs, could still enjoy the glories of custard. It was commercialised in the 1840s.
A small typo - I think you mean "generic", not "genetic".
Question did the Servants have their own washroom ?
I see it in your recipes all the time but what is angelica? I couldn't find a decent answer when I tried looking it up
Dr. Gray, do you have any insight into why angelica stopped being a popular herb? I've seen it in a number of these videos, but I've never seen it in modern recipes or restaurants. What happened to it?
@austinwhitley9106 it's the stalk of an herb in the parsley family. At least, that's what came up when I googled it.
Would Mrs Crocombe be kind enough to teach us how to preserve fruits the victorian way? It is a skill we have sadly lost, and one which would be most useful.
That would make a wonderful episode. I would so like that!
Yes!
I don't know where you live, but preserving fruit is common place where I live. To produce the type used in this recipe, you gently cook prepared fruit in a light syrup and bottle them, or you can use a thicker syrup, drain, allow to dry, and, if required, dust with sugar.
Good question! Preserving was in fact in Mrs Warwick the Housekeeper's domain, rather than Mrs Crocombe's. Perhaps we'll see if she's available and can spare us some time from her busy schedule. 👀
uhh that would be great to learn! good idea ^^
I personally would be absolutely mortified if I was to be “sacked” from my employer for using a custard powder shortcut without permission. I understand the last maid who did this was publicly shamed and could never find work again. Oh the humanity!
But what about her employers? Would they ever live down the shame of an employee doing something so disgraceful?
I had heard rumour, she had been taking salt home from the kitchen as well
@@Quartz_111 😲 She should be severely punished for her impudence!
@@Quartz_111I heard other rumours that she withheld some of the herb butter made by the other maid for her own bread...
She ended her days in the workhouse 😢🇺🇸
Still trying to get my head around cake lasting long enough to go stale . . . But yes Mrs Crocombe, we shouldn't waste food.
You have to remember the family doesn't sneak down to the kitchen for a snack and cakes that have already been cut aren't brought back to the table. Except, apparently, Queen Elizabeth's chocolate birthday cake, which she wanted every slice of.
I thought the staff ate the family leftovers…. So even I thought, how could any cake still be left over to go stale?
@@PositivelyPresent1it may have been left to go stale deliberately (ect it wasn’t given to the staff) in the same way we might leave bread to ry to make bread crumbs.
lol yes cake doesnt last that long in my house and i make sponge cake angelfood cake etc from scratch i would give this a go though my guys are custard lovers
I can’t imagine cake was as yummy as it is today anyhoo. Today it’s very high in sugar and generously frosted.
I would love a "Basics with Mrs Crocombe" series so much!
What a great idea. I second this!
Yes! But I’d need a shopping list for materials as well please.
Oooh great idea. Victorian Kitchen terms/tour, perhaps? How to preserve fruits?
Yes! That’s a great idea!
@seantodd8875 I can just see it now... the tour group arrives... we're so excited to be there... Mrs. C walks in & handouts the name tags... they all read "Mary Ann". The tears begin. 😅😅😅
Our favorite lady throwing more shade than a shade tree. Love Mrs. Crocombe.
Oh Blimey yes....I do sneak in some custard powder ( along with egg, vanilla, cream, sugar, etc) when making a quick custard for the family and now my cheeks are burning with shame!
which shade?
It's gobsmacking how much knowledge a person in Mrs. Crocombe's position needed to have.
and skill given that knowledge alone doesn't get the cake baked. :)
I suspect a good number of the staff in a great house would be smarter and more talented than the people they worked for, especially when you consider how little access they had to most opportunities, from education and free time to decent food.
Imagine Mrs Crocombe in a modern grocery store, fresh produce year round, and then seeing subpar sponge cakes and custard powders of all sorts of flavors.
I feel while she’d be amazed she’d be rather disappointed on how some foods have been mass produced. Losing its quality and no doubt being extremely artificial for her. Fruit all year round is amazing but even now many recommend not to buy them out of season due to the lack of genuine good quality. I feel like she’d only buy in season fruits. Probably even avoid some due to being unfamiliar. Just my opinion though. Yet there is no doubt she’d still be amazed.
MaryAnn got a "very nice" @ 4:20. She must be thrilled!
High praise, indeed 😉
I know that was a shock, wasn't it. At least MaryAnne is starting to get better. However, I am wondering if her tea cakes have improved yet or not lol.
OH MY GOD
@@raraavis7782 ...was that a pun in reference to the time stamp? 😀
Completely Legal in the time period. Enjoy😊
Angelicur, saurce, snark about a knowing how to make a sponge, and a sacking! We are truly blessed.
Is that what she said "angelicur"? I was trying to figure out what she was calling it. I've never heard of it before. Is it like a plant like a herb or veggie or something?
I am a Puerto Rican woman in Florida who had never been to Britain. But these videos still bring me so much peace. It’s like therapy. Thank you, Mrs Crocombe ❤
OMG SAME!!! (But I have been to Britain). ❤❤❤
NOTHING has made me click a video faster than the smiling face of my favourite Victorian Cook
Mary Ann finally got a "very nice"! Good job, girl!
I was pleased to see Mrs Crocombe’s efforts to make a pretty pattern with the dried fruits almost wasted. This wasn’t because I wish any malice, but because it is what would happen to me.
It did seem like a waste. I would almost rather chop them up and sprinkle them between the layers. Those were awfully big pieces of ginger and angelica.
In the live chat, someone asked why it is called cabinet pudding. The all-knowing google didn't say, but as I am not British (even by 1800's standards) my guess would be cabinet refers to stored, on-hand, ingredients similar to how I would say it was made with pantry ingredients. However, the Great British Bake-off says it was originally called Chancellor's pudding in French but doesn't give a reason why.
Could also refer to a cabinet of advisors - which would put the name in the same territory as Diplomat's Pudding et al.
I like that explanation! :)
Cabinet pudding is served hot or warm Diplomat pudding is the same but served cold ie hot cabinet ,cool Diplomat
After witnessing the mrs. Crocombe parody from Novympia, i'm much more perceptive of the condescending social hints 😂
@ianos88 - I absolutely LOVE that parody. It is the sorce of a lot of enjoyment.
Still a iconic video
One of my favorite RUclips videos ever.
Mrs. Crocombe complimented Jamaican ginger! 😮 Jamaica, big up yourself! 😂 🇯🇲
I just thought that was a clever way of reminding everyone that Jamaica used to be a British colony. 😝
Two recipes from Mrs. Crocombe in one month is such a great treat. God bless her. ☺️🙏
What? There's another one? I'm off to watch 😊
Not Mrs. Crocombe back to bring us some shade in this heat! 😂 So happy to see her! ❤
It’s fascinating to see how people can repurpose leftovers, and how it was done by the Victorians.
Love learning from the staff of Audrey End! Thanks to everyone who makes this possible!
I highly doubt te real Mrs. Crocombes Kitchen was ever so calm and stylish ;) So kudos to the person behind the camera, the editor and as always the wonderful Ms Hipperson! You provide the perfect antidote when the day gets hectic and noisy, please don´t ever stop! And thank you for the additional information in the comment section, I can´t believe I only found out about this today :( Greetings from Germany
Just in time! I have a stale sponge cake that I've been wondering what to do with.
Trifle yum yum ! Much less trouble.
I always picture the family sitting in the parlor behind the wall, doing activities while awaiting their meal.
Isn't it just the couple left in the house? I remember the children have already moved out.
It was oddly satisfying when Mrs. Crocombe cut the stale sponge cake
Yes.
Mrs C: You might be tempted to buy a sponge cake...
Me (says): Who? Me? Never, Mrs C!
Me (thinks): How did you know? Are you psychic?
My savage Mrs.Crocombe ♡
How I miss her and I'm happy when she is here at last!
People were sacked over custard... What? 😂😂😂😂
Not over the custard per se. Being able to make a custard sauce - or a sponge cake - from the base ingredients without the use of store-bought mixes or powders was a basic skill. If a cook stated on her resume that she had such skills, but didn't, then she was taking a position to which she wasn't entitled. Remember, Cook was one of the senior members of a house's staff.
A good cook was also expected to be a hard worker and have attention to detail. Using a shortcut for such a basic task implies laziness, and a slipshod approach to her work.
Another factor might be company. A meal with guests is a statement about the standing of the host. Store-bought sponge cake or custard sauce made with powder would be noticed, remarked on (either to the host or - worse! - to others afterwards. "We had a very nice lunch, but I do believe the sauce was made with custard powder." 😳). The cook, when her employers found out, would have to be sacked, and that immediately, for them to be able to be part of society at that level.
I woke up early in California and here it was.
A wonderful present to start the day.
I'm so glad they continued this presentation method.
History through cooking.
Never miss a chance to watch Mrs Crocombe cook!
I've missed her so. Would love a show of her. Needs to be on the BBC and also shown in the US.❤
‘Italian warehouses’ sound a bit like what we would call a continental delicatessen these days. I love the bit of history along with the cooking.
I love ❤ how Mrs. Crocombe tied the pudding. 🍮
Stale cake? I didn't know cake ever lasted long enough to grow stale.
Luckily for me, since I'm the head of my household, I'm allowed any shortcut I so wish. I think I might buy the cake AND use powdered custard 😎😎😂
But can you bare the look of judgement from Mrs. Crocombe ?
So daring!
This is just the Victorian version of 'kitchen sink' foods thats so cool
"I have known people to get sacked for such things." 80% chance Mrs. Crocombe was the one who snitched.
I rarely find the food appetizing, but this is still one of the best cooking shows today.
That looks really tasty. I have one query, though. What is stale sponge cake? I've never come across it in my house 😉
Using butter as glue to help the fruit stick to the sides of the bowl . Mrs. Crocombe is my hero !!!
I really love the little cultural details that mrs crocombe throws in every now and then!! This one featured interesting commentary on food insecurity and food waste. Love it!
Let us all appreciate how good the audio feels to the ears. Audley End should be renamed Audibly End 🥰
These videos bring me such comfort
A new Mrs. Crocombe video is a great way to start the day!
Always when Ms. C says “Ah good to see you” I always think you know it’s nice to see you too. Love this little show
I love Mrs.Crocombe ♥️ I really feel transported into the Victorian era, her homemade recipes feel warm for the heart
This is a reminder that we waste too much food in society today. When I think back on what I’ve wasted I feel ashamed. Thank you for the reminder to do better xx
Every time I see that you post another video, it warms my heart
Mrs Crocombe is back!!!
Oh, the shade... LOVE Mrs. Crocumbe!
Just saw the Victorian Sandwich video from 7 years ago and this most recent update!
It’s incredible for the crew and actresses + actors journeys throughout the years - you can see the set is still almost exactly the same but the lighting and overall camera angles are just getting a lot better 🎉
Thank you for your incredible work!!!
And because this is a cabinet pudding, we are going to add some cupboard door handles.
The cabinet referred to is the political one, not the wooden thing in your kitchen.
I’m a vegan American and absolutely love these videos. They’re so great to watch. The dishes are lovely.
Lovely interpretation of the character by Mrs. Crocombe. I really enjoyed this.
Mrs. Crocombe: You could use store bought cake...but I will judge you for it.
Happy to see a new recipe with Mrs. Crocombe ❤️🔥
Thank you for sharing another treasured recipe with us, Ms.Crocombe! Sending you and all the staff Greetings and Best Wishes from Memphis, TN.
Hooray! Mrs Crocombe is cooking again😊😊😊😊😊😊❤❤❤❤❤❤❤❤
Always a great pleasure to see you in my feed Mrs. Crocombe! I can tell you that you'll never be sacked for using a custard powder! Perish the thought.
I'd love to see a recipe on those preserved fruits. My family moved to the countryside just a year ago, so we don't know yet very much about the best way to preserve fruits or vegetables, and it would be an interesting video with Mrs. Warwick as the protagonist lol
It's always comforting to bask in the warmth of Mrs Crocombe's shade.
Your cabinet pudding looks lovely, Mrs. Crocombe. 👍❤ I'd be pleased to sample it.
This makes being incarnated upon the earth all worthwhile, with love and appreciation from the Australias😁
YES! Finally another recipe with “angellickur”😃
Speaking from well into the future, Mrs Crocombe, I agree that it IS our duty not to waste food! Beautiful pudding made from what might've ended up as pig-slop!
Sending you love from New England, USA.
Queen is back!
I love Mrs. Crocombe's kitchen ❤❤❤
what a great day it becomes when Mrs Crocombe blesses our feed
1:50 She really said, "It's a Bread and Butter kinda-pudding, really, but not the ones you peasants used to make"
The talk about waste reminded me of Bertrand Russell's comments on growing up in the upper class, that in fact life was rather austere. For example, his grandmother would never sit in a chair with arms until after dinner.
Mrs Crocombe!! I love getting the notifications for this!!
Yay, she's back!!!!
A lovely puddin’. Thank you English Heritage.
Thank you for making my day Mrs. Crocombe!
I had just consulted Mrs. C via her cookbook on my rabbit so this might work for a final course. Thanks as always!
Cupboard pudding, drawer pudding, wardrobe pudding. 😂❤ Sorry, I'm feeling cheeky!
And, of course, the Dutch-oven pudding. 🔥 🔥
Wow, I know something similar in Germany, my grandma made a pudding from stale rusks, candied and pickled fruit (mostly plums, as she had two trees and canned them herself) and when it was in the house there was vanilla pulp inside the custard ... so delicious! She grew up very poor, especially when her father died in the war (she was 11), my great-grandmother was a widow and had three children to look after. They often went hungry and sometimes ate potato peel soup and dandelion salad, which she never overcame. So food was never wasted in her household, in her eyes it was a sacrilegious sin. I haven't made the pudding myself yet, but I often make bread soup with stale bread or breaded cabbage turnip slices and homemade stock cubes from vegetable scraps and peelings.
You're back!!! Missed you! 💖
I love her!
yay she's back
Hi!! I have just recently discovered this channel and I love it!! I have been watching for perhaps 3 to 4 weeks. But I did watch the episode where Dr. Gray and Ms. Hipperson, although admittedly I find myself referring to you as Annie or Nancy and Kathy or Mrs. Crocombe; talk about the book. It came today!!!! I LOVE it!! Thanks
looks delish
Wonderful as always.
Always love a Mrs Crocombe video!
I always look forward to a new video!
4:42 "I have known people get sacked for doing such things"
SHE sacked people for doing such things 😂
I'm from new Orleans and just find these recipes flabbergasting... Although I've made two of them 😁
As an American, the first and only time I have ever heard about Cabinet Pudding, before this, was in the episode "The Clock" in Are You Being Served ? It was mentioned as the pudding for (what the staff thought) what was supposed to be Mr. Grainger's forced retirement dinner at Grace Brothers. It came with simulated cream. That's the episode where Mrs. Slocombe got drunk and dances with Cpt. Peacock and according to Mr. Humphries, she wanted Cpt. Peacock to "rip her tight elastic"
Thank you for these videos! I love learning about different foods and customs of the time from Mrs. Crocombe, as well as your food historian!😊
Over the years Mrs. Crocombe has shown us what foods are suitable for the family table, train journeys, the upper staff, holidays, etc. I always wonder what the nursery table would have been like. Did the children receive the same level of decoration as the adult family members? Was their tea more substantial than the adults’? Were they fed leftovers from the adult meal the following day? When the boys went to boarding school, did they receive care packages of food from home? So curious!
She has come back❤❤❤❤❤❤
She's back!!
"Honey, do you care if I use a shortcut to make the custard?"
"What?"
"The custard. Do you care how I make it?"
"Why are you making -? No, I don't care. Why?"
"Mrs. Crocombe said I might be sacked if I don't ask the household. You're the household."
"Sacked? Like burlap?"
"I'll take that as a no, you don't care. Love you!"
Yay, Mrs C! Love these segments so much 🎉❤
The candied cherries and Angelica remind me of decorations for a Cassata Cake.
Ooo yay! Yet another lovely recipe!
I like pudding of this nature as they always seem like a nice treat.
this is the kind of thing we want to see sliced into
Watching this at a quarter past 10 at night. I'm hungry now...huhu
Once I find a low carb sugar free version of spongecake I'm going to try this! I already know how to make candied fruits so I can get dried fruits and make like a sugar free candied ginger to use with it. I really want to try this!
Love seeing this videos, but we need more!!!! 🌟🎉
“You will NEED.” 💜