The post Burleigh Pottery x Regula Ysewijn Competition appeared first on Miss Foodwise.
]]>
I am a huge Burleigh Pottery fan, as you will know if you have been following me on this website and my Instagram. I have used almost exclusively British pottery in my cookbooks Pride and Pudding and Oats in the North, Wheat in the South and a lot of that is Burleigh ware. That’s why Burleigh Pottery and I thought it was a super idea to team up to celebrate British pottery and my latest book on British baking! As an extra treat I’m finally sharing the pictures I took at Middleport Pottery many years ago, scroll down to find a reportage.
On to the giveaway! The winner will receive my book Oats in the North, Wheat in the South and Burleigh Pottery are offering this amazing Blue Calico (my favourite!) set worth over £250 consisting of:
A Blue Calico Teapot
A small milk jug
A sugar bowl
A large cake plate
2 dessert plates
2 teacups and saucers
All you need to do to be in the running to win is follow @burleighpottery and me @missfoodwise on Instagram and comment telling us why you’d love to win this incredible set of British pottery! You will have extra bonus entries if you share the competition page from @burleighpottery in an Instagram story, or if you bake my Treacle pumpkin tart recipe on the Burleigh website and share a picture of it on Instagram tagging us both (so we can see it and share!). Competition ends 31 oktober!
Burleigh ware is made by hand at the iconic Middleport Pottery in Stoke On Trent, it is the last working Victorian pottery in England. Burgess & Leigh was established in 1851. “Burleigh” is a combination of the two names William Leigh and Frederick Rathbone Burgess who were the founders. In my book Oats in the North, Wheat from the South’ which tells the history of British bakes and how the diverse climate of the British Isles influenced the growth of cereal crops and the development of a rich regional baking identity, you’ll read the story of the staple food of the pottery workers in the North of England and how these bakes are a fantastic relevant and healthy breakfast or lunch option today.
But since Halloween or Samhain is upon us I wanted to create a treacle tart with pumpkin for a very English pumpkin pie for this occasion. This recipe was adapted from the treacle tart recipe my latest book ‘Oats in the North, Wheat from the South’. Combining breadcrumbs with a sweet syrup in baked goods dates from before the 19th century, but the treacle tart that we know today came into existence sometime after the invention of the iconic golden syrup in 1883. It’s called “treacle tart” and not “golden syrup tart” because “treacle” is the general term for by-products of the sugar-refining process. Pecans are a nice addition to the tart crust, but don’t hesitate to replace them with more flour. See recipe on the Burleigh Pottery website here >
A couple of years ago I had the huge privilege to visit Middleport Pottery for a unique inside look into its Victorian buildings. Everything was covered in a thin layer of white dust, huge slabs of clay ready by the door. It was quiet and where there were people working, it felt like it was even quieter. The orange brickwork of the pottery was a bright light on a grey day which felt more like oktober than june. Behind an unassuming door I found a treasure trove of moulds, some over a century old. There were moulds for teacups, plates but also elaborate jelly moulds and other decorative pieces. The layer of dust on them acted like a blanket, where they rest until they can be used and produced again. The sleeping pottery of Middleport.
The only regret I have is that no one told us about the canal on the other side of the building, a place where barges come and go and where you can see the unique tower-high factory chimneys. I hope that one day, when this pandemic is over, I can travel here again, to walk by the streams in the beautiful Peak District and to once again enter the archway of Middleport pottery and make my photo reportage complete.
The mould room at Middleport pottery where Burleigh is made
The post Burleigh Pottery x Regula Ysewijn Competition appeared first on Miss Foodwise.
]]>The post Copper pudding pot in collaboration with Netherton Foundry appeared first on Miss Foodwise.
]]>
Win this specially designed copper pudding basin and my book Pride and Pudding!
I’m very excited to share with you that I’ve designed a copper pudding basin in collaboration with Netherton Foundry. If you don’t know Netherton Foundry yet, they are an artisan maker of extraordinary spun iron, cast iron and copper cookware from Shropshire, UK. Husband and wife team Neil and Sue have created a brand that makes the hearts of foodies skip a beat, their wares are practical, versatile, durable and they look beautiful. I’ve met Neil and Sue years ago online and we’ve been talking about collaborating ever since.
I talked to Neil about creating a pudding basin because I felt there was something missing in the pudding market, a durable non ceramic pudding basin that has little cutouts where the string can be fitted in when closing a basin with baking paper. I was thinking spun iron, but Neil, being so experienced suggested copper. It’s not just a material that perfectly manages the heat, copper is also traditional for the more decorative jelly moulds and basins and it can be immersed into water without hurting its fabric. The basin is tin-lined, just like the original historical ones.
This week Netherton Foundry is holding a competition so you can win a copper pudding basin (worth £ 142) and my book Pride and Pudding (Murdoch books)!
To win the competition you need to do this before 10 november:
If you have social media accounts, please do one or all of the following:
Follow @nethertonfoundry and @RegulaYsewijn on Twitter then find the pinned competition tweet on the Netherton Foundry page and retweet it.
OR find the competition post on Netherton Foundry Facebook and like it and the page and then share the post.
OR follow us on Instagram, find the competition on the Netherton Foundry insta and like it, comment and tag 2 friends
You do not have to be on social media to enter. In thay case answer these simple questions:
You might want to read the competition page over at Netherton Foundry here: www.netherton-foundry.co.uk/iron-casserole-tagine/pudding-pot
a) What does Regula’s surname, Ysewijn, mean?
b) What was the profession of Ambrose Crowle?
Finally you need to send the answers to competition@netherton-foundry.co.uk and remember to include your address
and… tell us who you are on Twitter, Facebook or Instagram, if you use social media. Don’t forget to follow us for news and updates.
The competition closes at midnight on Sunday 10th November and we will announce the winner during the following week.
Check the @nethertonfoundry website for more information about the copper pudding basin – find the direct link in their profile.
I am so pleased to have worked on this with the lovely Neil and Sue from @nethertonfoundry. All of there superb spun iron, cast iron and copper cookware is produced by hand in Shropshire in their foundry. If you don’t know them yet, check them out.
So what to make in this pudding basin?
I’ve got a recipe here from Pride and Pudding!
Steamed Syrup Sponge Pudding
Makes 1 large pudding in a 16 cm (6 inch/No. 36) basin (mould)
- 150 g (5. oz/1 cup) plain (all-purpose) flour
- 1 teaspoon baking soda
- 60 g (2. oz) shredded suet
- 50 g (1. oz) dark brown sugar
- 40 g (1. oz) golden syrup (light treacle) or maple syrup if you can’t find golden
- a super-tiny pinch of salt
- 1/4 teaspoon ground allspice
- 1 egg
- 100 ml (3. fl oz) buttermilk
- 3 tablespoons golden syrup, extra, for the basin
Method
Treacle sponge pudding
Preheat the oven to 180ÅãC (350ÅãF). Prepare the pudding basin for steaming.
Prep a pudding basin:
Generously grease the pudding basin (mould) with butter and cut a circle of baking paper the same size as the base of the pudding basin. Placethe paper circle in the basin; it will stick perfectly to the butter. This will make it easier to get the pudding out of the basin.
Now get yourself a pan large enough to hold your pudding basin(s).
Combine the flour, baking soda, suet and sugar together in a large bowl, then add the golden syrup, salt and allspice followed by the egg and the buttermilk. Mix well to combine.
Pour the extra 3 tablespoons of golden syrup into the prepared basin. Spoon the batter into the pudding basin, then cut another two circles of baking paper with a diameter about 8–10 cm (3.–4 inches) larger than the top of the basin. Make a narrow fold across the middle to leave room for the paper cover to expand slightly. I like to use two layers of paper. Tie securely around the top of the basin with kitchen string, then cover with foil and tie kitchen string to create a handle so it will be easier to lift the basin out of the pan after steaming.
Stand the pudding basin on an inverted heatproof saucer, a jam jar lid or trivet in the base of a deep ovenproof saucepan or pot.
Pour in boiling water to come halfway up the side of the basin. Cover the pan, either with its own lid or with foil, in order to trap the steam. Place in the preheated oven and cook for 1. hours, checking after 1 hour and 15 minutes by inserting a toothpick into the pudding to see if it comes out clean.
When ready to serve, open the foil and loosen the side of the pudding with the tip of a knife, then turn the pudding out like a cake. Be careful, as hot water could have seeped into the foil and could run out, so wear oven mittens.
If it is not needed directly, freeze it in the basin and reheat it in the microwave after defrosting.
Serve with custard sauce
The post Copper pudding pot in collaboration with Netherton Foundry appeared first on Miss Foodwise.
]]>