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?

Morrisons do packs of 6 around £1.10😁

@thatsawhopperthatlemon I can't believe you don't like baked apples 😂

I make them occasionally, they're gorgeous with cream

Traditional blancmange is made from milk, cornflour, sugar and flavouring (fruit, cocoa etc.) isn't it?

My mum used to make this, but I think not a lot because my dad didn't care much for it.
Apparently it's very popular in Southern Italy; known there are Cramma.
I didn't know what it was made up from either ( I have memories of not liking it also) but it's basically made up of milk, sugar, cornstarch, vanilla, and flavourings such as:cinnamon sticks, lemon peel ( in strips) cinnamon, some shaved semi-sweet chocolate for garnish.

Tesco do them.

Curd tarts! As in curd cheese not lemon curd. With lots of currants.
There's a little bakery round the corner from me that used to make them but they've stopped in favour of trendier items and I'm so sad!

Brains brand still do faggots… most supermarkets stock them, I’ve always got some on stand by in the freezer, we love them! Share them with the Ddog if DP is working away, or as a full meal with mash and peas if he’s home.

I tried a curd tart, when I was in York years ago. It was lovely.

@UnctuousUnicorns No idea but my Mother’s not British and that what was presented to us as blancmange when we were children. She even got me to make it myself on occasion so I know what she put in it.

Oooh, Lemon Curd on toast! HOMEMADE Lemon Curd on toast! If they make it still today, I can just imagine how it would taste with skrimpflation ruling the processed foods market!

That won’t be blancmange though, it will be a milk jelly. Blancmange is made with flavoured cornflour and ends up like thick custard. If you make it thick enough you can put it into moulds and turn it out. Peter Brown’s mum did that for his fourth birthday, it was a white blancmange rabbit on chopped up green jelly. I thought it was the most magical thing I had ever seen , and wondered how she had managed to “carve” the rabbit so perfectly. I was very naive.

I agree with you about cakes. Cup cakes used to come in a box from Sainsburys and just have flat icing on the top, not loaded up with a pile of squishy icing larger than the cake itself. They didn't cost about £3 each, either!

Betty’s curd tarts are to die for.

Saw a Vesta Curry (in a box, dehydrated ingredients) pop-up when doing an online shop. Cannot believe these still exist. Nearly ordered one to amaze the children with.

Spot on@viques 😋

Ooh as I child I liked their chow mein version - with the two types of noodles: the soft ones in the main mix and the crispy ones that you nearly burnt the house down with/set yourself on fire with, as you had to drop them into very hot oil. I think I still have the scars...

How odd. Milk, sugar and cornflour is just custard, really, and that's still very popular.

This is what I thought of too! My grandma used to give me a Saucy Sponge that came in a tin. I still remember the wild excitement when she got it out of her wooden orange and cream painted 70s cupboards

Junket.

I still make suet dumplings regularly. I don't know anyone else who makes them- although they always enjoy mine!

It's a shame that floral flavours have fallen out of fashion. I love rose, violet and lavender but you very rarely see them, except in turkish delight and parma violets.

Ooh, I didn't realise Betty's did them. Though it makes sense because they're a classic Yorkshire thing. Might treat myself to a mail order from Betty's!

Corned beef, the real stuff, not the canned.

Morrisons do lemon curd tarts

@moonlight1705 all the good butchers here in Somerset sell them- or the farm shops of which we have zillions - immense stuff and cheap too-

Oooohhh, Vesta curry! A childhood staple.

Nan used to make stuffed marrow when I was little, the stuffing being minced beef, onions, carrots and lots of pepper. I think I'd prefer it with courgettes now.

Also Shrewsbury biscuits with mixed spice, Dundee cake with rows of nuts and cherries and sausage plait.

I think blancmange would set with cornflour; I use a similar recipe to make the base for creme brulee and it works fine.