Old-fashioned foods which should make a comeback

[BarbaraVineFan]

I am just making a cheese and potato pie for lunch, which I last ate circa 1988. It's basically mashed potatoes mixed with an egg and a fuck load of cheese, more cheese on top and then baked in the oven. Bloody lovely, relatively cheap and filling.

Which other old-fashioned foods do you make /have you made recently which you think should make a comeback?

Corned beef hash (the crispy bits are to die for)

Rice pudding

Apple based puddings, apple charlotte, baked apples

Sardines on toast. I have revived this for myself and often have it for lunch

Ok OP, I regularly make liver, and onions. I love it, and have done so since I was a little girl at school. I serve it with homemade chips, or steamed potatoes, and spring greens. My Mother used to make a delicious hot pot, in the Winter. She has graced me with her covered casserole dish, that she used, and try as I might, my hot pot is never as tasty. I make a lot of stews in my slow cooker, such as mince, carrot, and peas. So easy to make, and completed with just some leafy green veg. The one thing that I like about this cold weather is eating this sort of food.

Get yourself to the Black Country @moonlight1705 Theres always faggots in butchers or on pub menus. And not those Brains abominations, proper faggots. I had some on Thursday. Glorious.

Sweetheart, I think. We had this often. I preferred it to Angel Delight.

Jelly made with milk is milk jelly.The base mix for blancmange has cornflour in it and it is more like a set custard. My mother used to make both.

I love faggots sadly they have wheat in them 😔

The Dairy Diary cookbook editions fom the eighties and earlier are great for all these sorts of recipes.

Lemon posset. It's delicious - and ridiculously easy to make. Although definitely not a health food, which is probably why its not made much. We make and freeze in leftover Gu pots.

Steak pie with suet pastry.
Mince and dumplings.
Steak and kidney pudding.
Bacon and egg pie.
Jam roly poly
Steamed fruit pudding.
Semolina pudding
Rice pudding
Bread and butter pudding.

Make all these, sometimes with a 'modern' twist (cardamom and rosewater in the rice pud, apricot jam and pecans in the bread and butter pud, spice the mince up a bit or put some chorizo in the bacon and egg pie)

Went to school in Kent and have tried to make a gypsy tart several times but it never works - the filling doesn't set, even though it's mixed for ages.

Ice cream and jelly.
Chocolate sponge with yellow custard.

My mum made semolina and you can still buy the dry stuff in packets.

It was one of the things I didn't really like.

Old school Lucozade in the yellow foil wrap. I only had it when I wasn't well and it was lush.

Old school Ribena, it was a thick syrup. I used to have a cup as soon as I got back from school with a cheese sandwich and back out to play until the street lights turned on. (happy times)

Strawberry and Lemon bon bons that used to stick your teeth together and there was a summer when you could buy slabs of honeycomb. Total sugar high! Washed down with a cola panda pop.

“Brains” (brand name) frozen faggots are still going stong but I wonder if the brand name is a bit of a deterrent to people who never had them as kids and might not know what the ingredients actually are.
I mean, they’re not that great but they don’t include actual animal brains.
My mum used to buy them at our local butcher who made them himself. Very thrifty and tasty. Nowadays many butchers sem to think sticking meat into a day-glo coloured ‘marinade’ is adding value.

@SiobhanSharpe Yes, so far I buy it at a particular Tesco (oddly, not sold at the extra nearest to me) and Morrisons. Morrisons was usually a good bet for finding 'old fashioned' British ingredients.

Lemon Puffs people: I'm sure these are at B&M, I've seen them several times and always wonder what they're like.

Thought of another: devilled eggs! I actually make myself a little platter of these for a movie night snack, but a few friends didn't know what on earth they were.

M&S do a nice one. I suddenly got a craving for them a few years ago and went round lots of places to find them!

Patum Peperium on toast, sardines on toast, Shippums fish paste sandwiches with lots of white pepper (all yum), marrow stuffed with minced beef and covered in a tasteless white sauce (not yum), home-made rice pudding with a thick brown skin served with tinned peach slices (yum).

A lot of the food I cook is probably very old-fashioned by many people's standards. On the very rare occasions I buy a bit of gammon I cook it in a big casserole dish with water, split peas or red lentils, carrots, celery, onions, bayleaves and parsley stalks. Bring to the boil, reduce to a simmer, cook till the gammon is cooked through. Remove gammon and bayleaf. Liquidise the rest. Grind in some pepper. Delicious soup. (Need to check the saltiness - certainly doesn't usually need any added!) Nice moist ham for sandwiches, salads etc.

I have a vague plan to make a Dundee cake in the near future. One of my favourite cakes. Not often mentioned these days. Sickly buttercream does nothing for me. I much prefer fruitcake or ginger cake.

https://www.bbc.co.uk/food/recipes/dundee_cake_22157 Excellent recipe.

omg bread and butter pudding, yes

That's milk jelly. Blancmange is like a set custard, alternatively called cornflour mould which is a much less attractive name. Made it from scratch in school cookery lessons in the early 70s.

@OnlyTheBravest Old school Lucozade in the yellow foil wrap. I only had it when I wasn't well and it was lush.

Yesssss! In the glass bottle with the dimples on the neck! It was less fizzy wasn't it? I also used to have it only when unwell. Amazing how their marketing people have done to turn it into a sports remedy! But it's not the same now.

When I was a child, I famously (in my family) threw up when I tried blancmange for the first time. I think I thought it was mousse. I can see why it stopped being popular.

Lidl deluxe treacle tart from the freezer section is incredible.
Cornflake cake and jam tarts. Yum
I love pastry.

Proper treacle tart needs breadcrumbs to soak up the golden syrup and stick it to your teeth. Cornflakes have no place in treacle tart imo.

Tudor crisps - a sad day when they went under. No crisp has ever matched them imo. Loved the Spring Onion flavour.