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8 Tropical Fruits to Eat In Costa Rica

With it’s tropical climate and fertile soil, it is no wonder that Costa Rica’s farmers markets are bursting with exotic (at least to us) produce. Here are seven exotic tropical fruits to eat when in Costa Rica.

1. Granadilla- sweet passion fruit

Costa Rica granadilla yellow sweet passion fruit

This is definitely my favorite tropical fruit to eat in Costa Rica. Before coming to Costa Rica, I’ve had regular passion fruits (maracuyás). Granadillas are a related cousin of maracuyá.

Unlike maracuyá, which seems to come in all shapes and sizes, granadillas are pretty uniform in size and shape. The outer shell starts out green and matures into yellow/orange in color with some white specs. Both granadillas and maracuyás have black seeds, about 1/4 inch in size, each surrounded by a juicy sac. In maracuyás, this fleshy pulp is yellow/orange. In contrast, the pulp in granadillas is white/translucent. Appearance aside, granadilla seeds are sweet, while maracuyá seeds tend to be pretty sour.

To eat granadillas, simply break open the shell and scoop out and eat the seeds. The seeds are in a membranous pouch. I usually don’t each this pouch membrane (it’s a little pithy), and just scoop out the seeds.

Costa Rica granadilla sweet passion fruit opened

At the market, they are sold 10 for 1000 colones for the small ones or 7/8 for 1000 colones for larger ones. I’ve tried them both and find that the taste is pretty consistent regardless of the size of the fruit.

Having said that, definitely pick your own instead of getting a pre-bagged ones if you can. Bounce the granadillas in your hand to get a sense of the weight. Some will seem hollow and light. Go for the heftier ones. These have more juice.

2. Pejibaye – peach palm fruit

Pejibaye is definitely an unknown tropical fruit for me! Never heard of it, let alone tasted it. We first encountered them in the Desamparados farmers market- branches tied together in bundles with bright orange/yellow fruits hanging. They are quite pretty, and remind me of ripe persimmons.

These little guys cannot be eaten raw. They must be cooked first. The process involves hours of boiling to soften the fruit. At the market, they are available both raw and cooked. In fact, not too far from where we first spotted them, there was a woman cooking and selling these.

cooked pejibaye for sale in in Costa Rica

In Costa Rica, locals eat them with some lime juice or a smear of mayo. I think they are quite delicious plain with no condiment. They taste a bit like a nutty sweet potato.

3. Manzana de Agua- Malay apple

Wax apples from Taiwan have always been one of my favorite tropical fruits to eat EVER. So I was over the moon to see these closely related cousins in the market in San Jose. They taste very similar, though the textures are quite different. These seem to be less crunchy than the Asian ones I’ve had. They are also much longer than the ones from Taiwan.

manzana de agua - wax or rose apple in Costa Rica

The Spanish name, manzana de agua, literally means apple from water. They are quite refreshing to bite into, especially on a hot day. If you get ones that are a bit more ripe, the texture turns into something akin to a bartlett pear.

4. Marañon – cashew apple

This is one interesting looking tropical fruit. Again, the colors initially led us to think that it was another cousin of the persimmon (how weird that persimmons are our point of reference), but with a weird appendage attached to the bottom of the fruit. Well, that weird appendage turns out to be cashew. And marañón is the cashew fruit, or cashew apple.

Yup, THAT cashew you get in your Planters’ nut mix.

I bet you didn’t know that is where it comes from. Me either.

The cashew nut cannot be eaten raw and needs to be processed to become the cashew you and I know. However, the fleshy fruit, marañón, can be consumed as is. The fruit can ranges from yellow to bright orange. They can be small oval in shape or long.

Typically available in the dry months in Costa Rica (January- April), it tastes pretty tangy and is used by locals to flavor drinks.

5. Jocote

Jocote stand at farmers' market Costa Rica

If granadilla is my #1 find, jocotes are solidly in second place as far as my top tropical fruit to eat in Costa Rica. Jocotes are also known as purple mombin, red mombin, hog plum. They are rather small, usually about the size of a human thumb. Each jocote contains a large stone in the middle. I wish someone would cultivate these and breed with one a smaller stone and more flesh.

When they are green and not quite ripe, they are quite firm and don’t have much of a taste. But when they turn soft, the pulp becomes quite mushy and sweet. These little guys are absolutely delicious when ripe.

Locals seem to eat them when they are firmer and still green. But if you have the patience (and the sweet tooth), I’d suggest letting them ripen until they are soft and goo-y.

At the market, they usually run about 1000-1500 colones per kilo. Some vendors collect and set aside ripe ones in plastic bags. I suspect that it’s because the ripe ones are delicate and easily crushed. Case in point- I bought one of such said bags and put it in my grocery tote with a few leafy items. By the time we got home, half of them were mushed.

6. Bananas

Another tropical fruit to eat in Costa Rica is the banana. Although they aren’t exactly exotic since they are so ubiquitous, I think they are worth trying while in Costa Rica because there are so many different kinds of bananas available. Unlike the factory-standard Cavendish bananas we get in the supermarkets, you can actually get non-Cavendish bananas that taste better than Cavendish.

Our favorites, by far, are these little baby bananas. I think they are “apple bananas.” They are about half the size of regular bananas. They don’t have much of a curve to them… really kind of stubby looking. But they seem to last for quite a long time, and doesn’t get nauseatingly sweet even when ripe. But they are packed with apple-y flavors, a little sweet and a little tangy. Hands down, better tasting than supermarket Cavendish bananas.

7. Mangosteen

Another tropical fruit to eat in Costa Rica is the mangosteen. Originating from southeast Asia, it is now widely grown in Costa Rica. The season for these purple balls is quite short, so if you see them grab them.

I was able to buy them at the farmers market for about 1500 colones per kilogram. When you buy, select the ones that are uniform in color (deep purple). The outer shell is not edible. Once you cut it open, you will find this snow-white inner flesh that are sectioned (like citrus wedges). I usually use a tea spoon to scoop out the flesh without making a mess.

I find these even more delicious when chilled!

Melton Mowbray Pork Pie: the best pork pie you’ll ever eat

Melton Mowbray pork pie is probably THE pie to try when you are in the UK. It originates in the town of Melton Mowbray in Leicestershire County, about two hours north of London. The town is one of the oldest market towns in this country. True to its “rural capital of food” nickname, it still holds a range of weekly markets and plays host to the annual British Pie Awards and other food festivals.

What are Melton Mowbray Pork Pies?

England

Country of origin: England

Melton Mowbray pork pies are, as the name suggests, pork pies made in Melton Mowbray and its surrounding area. These little parcels of goodness are not just any pork pies. They have the distinct honor of receiving Protected Geographical Indication (PGI) status from the European Union, meaning that producers must be within a specified geographical region and adhere to strict rules on the method of production.

According to UK government website, authentic Melton Mowbray pork pies must “have a bow walled pastry case giving them their characteristic bow shape. The pastry is golden brown in colour with a rich texture. The pork filling is uncured and therefore grey in colour.”

The gray color in the pork filling is one distinguishing feature that sets Melton Mowbray pork pies apart. Most commercial pork pies use cured pork so the meat appears pink. Using uncured, fresh pork, ground or chopped, the inside of the Melton Mowbray pork pie is pink to start, but turns gray-ish once baked.

Another rule that must be adhered to is that at least 30% of the pie must be pork. The pork filling is stuffed into the pastry and baked. Once baked, jelly, made from either pork gelatin or pork bone stock, is added through the hole on the upper crust to fill the void between the filling and its outer pastry crust due to meat shrinkage during baking. Once solidified, the jelly surrounds the meat and prevents the filling from coming in contact with oxygen, therefore preserving the meat pie to last a little bit longer.

Although strict in locality and allowable ingredients, bakers have a lot of leeway to season their fillings. Apparently, anchovy essence, is one of those not-so-secret ingredients, to make these pies pop. Melton Mowbray pork pies come in various sizes and weights. From mini bites to family size ones for cutting and sharing.

A Brief history

To talk about the history of Melton Mowbray pork pies, we must first talk about the area’s first and foremost food product, Stilton. Stilton is a world renowned English blue cheese made in three counties (Derbyshire, Leicestershire and Nottinghamshire). Production started in the 16th century when land began to be enclosed and parceled off by hedges. With these natural paddocks replacing open pasture, farmers shifted to raise more cows for milk instead of allowing sheep to graze freely. The abundance of milk led to more cheese making as a way to prolong and preserve this valuable protein rich food. By the end of the 18th century, Melton Mowbray and its vicinity had become famous for its cheese.

The principal byproduct of cheese making is whey. Well, it just so happens that pigs thrive on whey. So farmers built pigsties alongside dairies. Pork soon became a cheap peasant staple.

Enclosure of land with hedges also had the side effect of an increase in fox population as these hedges provided nature habitats and shelters. To keep the fox population in check, riders on horseback, aided by dogs, hunted them. And soon, fox hutting went from part of animal husbandry to a sport in vogue for the upper class and the wealthy. To feed these hungry riders, local bakers made peasant pies for snacking during the hunt.

According to historian J. E. Brownlow, around 1831, a merchant named Edward Adcock started selling pork pies in his small bakery/confectionary to riders. Others soon followed with shops and factories. The Melton Mowbray pork pie industry was born.

Melton Mowbray pork pies and their fame spread quickly, thanks to the newly developed railroad network across England. From its humble utilitarian beginning, it blew up and became a national delicacy.

Elihu Burritt, an American peripatetic farmer, helped spread this famous pie to the New World. In his 1864 book, A Walk from London to John O’Groat’s, Burritt wrote about his visit to Melton Mowbray and sang the praises of the production process and the delicious pork pies.

Mrs. King Melton Mowbray pork pies at Borough Market

Interesting facts about Melton Mowbray Pie

Hot water pastry is the pastry of choice when it comes to Melton Mowbray pork pies. This choice is necessary to provide the stiffness to support the wet and heavy fillings and to ensure the pies can withstand free-standing baking and jellying.

Mary Dickinson (1768-1841) of Melton Mowbray is considered the first person to make hand-raised pork pies with the assistance of a wooden dolly. Although marketing campaigns often specify that these pork pies are “hand-raised” to impart some artisanal qualities (or to justify the premium price) , “hand-raising” is actually not a requirement for an authentic Metlon Mowbray pork pie. Instead of hand-raising, the outer pie shells may be made faster and more economically using a mold.

What is required, though, is that these pork pies are baked free-standing, without any mold to assist and prop up their walls. The free standing baking results in sides bowing outward, giving Melton Mowbray pork pies their signature look.

My own Melton Mowbray Pork Pie experience

Dickinson & Morris Melton Mowbray Pork Pie

Looking to score big with my first Melton Mowbray pork pie, I looked up the winners of the British Pie Awards 2019. Dickinson & Morris Melton Mowbray Pork Pie 454g (1lb) took home Gold in the Metlon Mowbray pork pie class. The same pie got a silver in class 2, the general pork pie category.

Of course, it’s no wonder. The company Dickinson & Morris has a long history of making these delicious pies. Mary Dickinson’s (hand-raising lady) grandson, John opened his pork pie bakery shop in 1851. Three and a half decades later, aging John took on a young apprentice, Joseph Morris, who became a partner in the business in 1901. Thus, the brand Dickinson & Morris came to be.

I was very happy to find out that Sainsbury carries this brand’s range. The 1 lb pie was on sale for £3 (instead of 4) at Sainsbury’s during the time I went to do my eating research. However, the shelf was empty! ALL GONE! I took that as an auspicious sign.

Fret not! Dickinson & Morris also has an individual size version that took home a highly commanded silver in class 2 as well. So I looked around for that.

Well, THAT WAS ALL GONE TOO! By this time, I was thinking, “this either is a really good pie or this Sainsbury’s needs to do better inventory control.”

The only thing left were three little boxes of their snack size 2-pack for £1.20. So I bought one, settling for what I could get.

*Later I confirmed that the snack size version was also entered into the competition and walked away with a bronze. Not so shabby after all.

Cold meat pie?

First, let me say that I don’t think I’ve ever had a cold pie before. Wait, let me rephrase that, I’ve never had a cold meat pie before. The words “cold pork” just seems so…. off putting to say the least.

So after leaving Sainsbury’s, Hubby and I debated whether we should include it in our impending picnic or wait until we get home to heat it up. Even after I kindly informed him that there are categories of pies judged and eaten COLD during the British Pie Awards competition, neither him nor I were entirely convinced of the merits of a cold meat pie.

However, I was determined to try it cold at least once. But to be honest, I had my doubts. A Cold turkey sandwich the day after Thanksgiving is what I am used to. But a cold meat pie with jellied fat? I wasn’t quite sure whether I would make it through without being entirely grossed out. But I wanted to embrace the experience.

My very first bite

I gingerly cut the pie in half and took the tiniest bite, barely making a dent in the half I was holding. Mind you, the snack size is probably meant for a quick 2 bite deal.

Well, all the Brits past and present can’t be wrong. They know their pies. This cold Melton Mowbray pork pie was absolutely delicious. The pie crust was pretty thick, but not enough to be overwhelming or pasty. It was firm and crumbly, not soggy. The meat had good flavoring.

My apprehension of the jelly was a nonissue. There was a slight ring of jelly, but I couldn’t really tell that it was there until the meat was peeled away from the crust

I popped the other half in my mouth without hesitation. This was good stuff. I would say the highlight was definitely the crust- how rich and crumbly it was.

[UPDATE] I heated up the other mini pie in a low heat oven for about 10 minutes when I got home. The heat melted the fat in the crust and in the filling, leaving a pool of grease on the baking sheet. This made the crust soggy :(. Interestingly, while the room temperature pie highlighted the crumbliness of the pastry, when heated, the flavor of the pork really shined through.

[ANOTHER UPDATE] Oh, don’t leave it in a sunny conservatory, the jelly will melt and make the crust soggy again. Lesson learned!

Mrs. King’s Melton Mowbray pork pie

Having been hooked, I sought out more Melton Mowbray pork pies.

One day, I was at Borough Market and came across Mrs. King’s stand. So I bought the traditional to try. The pie had some weight to it. Very solid pastry. I didn’t eat it right away. Instead, I popped into the Tube with it in a paper bag. It held up very well even after a long journey.

This Melton Mowbray Pork Pie was also very good. The pastry was again rich and crumbly. Inside, the meat appeared coarse, not mushy, surrounded by a thin layer of translucent jelly, which did not taste greasy. There was more jelly in this one. Not sure it this was intended, but this jelly provided a nice splash of coldness in a bite. Interesting effect!

Where to find an authentic Melton Mowbray pork pie

If you are in Melton Mowbray, be sure to visit Ye Olde pork Pie Shoppe. Affiliated with Dickinson & Morris, it is the oldest pie shop in the UK. It is also the only remaining Melton Mowbray pork pie bakery still located within its town center.

If you are in London, check out Mrs. King’s stand in Borough Market. I missed it the first time around, but it’s there. For all the accolades Mrs. King have garnered, the stand is quite understated.

Due to their popularity in the UK, these pies are readily available at UK grocery store chains such as Sainsbury’s, Waitrose, Co-op, and Morrison’s.

Crumpets: not quite a pancake nor an English muffin

If Thomas’ English muffins and pancakes had offsprings, those lovely bakery babies would be crumpets. This Anglo breakfast feature is in every supermarket in the UK and Australia but curiously missing in the States.

What are crumpets?

Place of origin: Wales(?)

Crumpets are yet another unknown to most Americans. They are kind of a cross between doughy pancakes and hole-y English muffins. As they are cooked in rings only on one side, the bottom side becomes golden in color, like pancakes. The other side stays pretty white though and contains lots of holes, like English muffins.

But unlike English muffins where holes are only revealed after splitting the muffins in half, crumpet holes are clearly visible without cutting anything. These columns of holes are much longer and smaller than the rounder, shallower holes of English muffins.

A Brief history

Crumpets probably came from Wales based on the etymology. Undoubtedly related to other griddle cakes, housewives made them on the hot griddle as it was not very common for typical households in the region to have an oven at home. So all sorts of starchy sustenance were cooked on the griddle.

The earliest recorded reference was in 1382 in John Wycliffe’s translation of the Old Testament from Latin. However, “Crompid cake” had little resemblance to modern day crumpet besides the name. The main connection seemed to be that both were cooked on the griddle.

By the time Elizabeth Raffald included a recipe for crumpets in her book, Th e Experienced English Housekeeper, in the 18th century, these crumpets were beginning to look like the modern version we see today. The recipe called for the use of eggs and yeast. But still, rings were not used at this time to help the cake rise.

Interesting facts about crumpets

Today’s crumpets are soft and doughy. But they have not always been so. At first it was flat and hard, mainly made with buckwheat flour (cheaper than wheat flour as buckwheat is easier to grow in cool, damp climate) and sometimes without a leavening agent. It wasn’t until the Victorian era that baking soda was discovered and became widely used in the batter.

In certain parts of the UK, crumpets are referred to as pikelets. This is utterly confusing becuase in yet another part of the UK , pikelets are their own thing, made from the same batter as crumpets, but without the use of rings to help them rise. So those pikelets are more free form and more spread out (flatter). Some people call pikelets “poorman’s crumpets” because it’s for people who can’t afford that metal ring!

Why bother trying crumpets

Crumpets are one of the easiest breakfast foods while traveling. As long as you have access to a toaster or an oven, you can have a great breakfast experience without going to a restaurant. They are readily available in grocery stores in the UK and Australia.

Whether branded or generic, these are not expensive to begin with. But stores often heavily discount them as they don’t keep fresh for that long. They become a little goo-y after being wrapped up in plastic packaging for a few days.

Oh, they are still very good, but you definitely need to toast them, preferably until crunchy on the outside to get the best out of these.

Check out the Crumpet Awards. The available brands of grocery story crumpets seem comprehensive. Not sure how current it is though.

My own crumpet story

My first experience with crumpets came during our “island hopping” trip in the Outer Hebrides. Many of the grocery stores in this part of the world are understandably limited in their offering, since the local population is quite small throughout most of the year. But they almost always have crumpets in stock.

The first few times I had it, we were on the go, a.k.a catching the ferry or hopping on the once-a-day bus. So no toasting or spreading of any sort. I did not like them. I thought they were bland and tasted a bit yeasty.

On the other hand, my dear husband thought it was the perfect utilitarian food (my utilitarian food would be pork pies)- moist enough to eat without having to wash it down with a beverage, which then would require a bathroom break in the near future. It was also cheap and filling.

It wasn’t until years later when we were in a Sydney Airbnb that I encountered for the first time warm crumpets. And THAT changed everything.

Personally, I like them super toasted- crunchy but not burned. I am not a butter person, so I top them with honey, syrup or jam. The holes really help store the goodies and deliver the flavors.

British Pies: welcome to a world where pies comes in all shapes & sizes

Unlike American pies, which pretty much come in one shape (think classic apple pie in a tin plate), British pies come in all sorts of shapes and sizes. It seems that everything enclosed (or half enclosed) in a pastry shell is called a pie.

Country of origin: UK

What is in a pie

Pie, in general, is a baked dish with a crust encasing a filling. Pies can be sweet (apple pie) or savory (pork pie, steak pie, etc.) They can be baked in a dish or free standing on their own. Free standing pies look like a stack of hockey pucks!

So depends on what you are in the mood for, there is a pie for you.

A Brief history

The British have a long history of baking. But they did not invent the first pie; the Egyptians did. The Romans also made pies and likely to be the ones that brought them to the British Isle.

Pies appear in recorded British history as early as the 12th century. At that time, the crust was referred to as “coffyn”. The coffyn was merely a vessel for what resides inside. But over time, as the techniques and flavor profiles improve, the outer layer become more edible and palatable.

Various regions of the UK have developed different pie specialties. It all depends on the local agricultural scene . For example, in Cornwall, housewives made star-gazy pies, at a time when pilchards (adult sardines) were plentiful. In Scotland, mutton is the main filler in its Scotch pies. Overall, steak & kidney and steak & ale pies are both very popular everywhere in the UK.

Interesting facts about pies

Every year, pie makers compete in British Pie Awards during British Pie Week. There are 20+ categories in this annual pie-off event. This stuff is serious!

One thing that takes this uninitiated American eater some time to get use to is that many of these pies are supposed to be eaten cold. Cold, as in, room temperature or right out of the fridge, never ever hot out of the oven. About half of the pie categories at the Pie Awards are judged and supposedly eaten cold. How quirky!

But trust history and the power of food evolution! This cold meat encased in rich pastry is delicious.

A few traditional pies

Here is a list of pies that I have compiled that I aim to try. Some are classic pairing of ingredients, others are local specialities.

Mince/Mincement Pie

The name is a bit of a misnomer today as the pie no longer has minced meat in it. Mince pie started out life as a way to use up precious meat about to go rancid. To disguise the strong flavor and smell, old recipes called for lots and lots of spices. Nowadays, it remains a spiced pie (no meat) popular during the Christmas season.

Melton Mowbray Pork Pie

This geographically protected pie (EU PGI ) is so popular that it is mass produced and available in supermarkets. You can read about the history and my experience with this savory treat here.

Steak & Ale Pie

As a beer brewing/drinking country, the UK has a long history of beer making. So it’s not totally surprising to use this dark liquid to tenderize the meat and infuse the pies with flavors.

Steak & Kidney Pie

This is another classic combo. Sometimes called Kate and Sydney pie, it is closely related to its pudding version, which first appeared in Mrs. Beeton’s recipe collection in 1861.

Bramley Apple Pie

Bramley apples are native to the British Isle. Similar to Granny Smith apples for American apple pie, they are quite sour.

Cornish Pasties

This is another geographically protected (PGI) pie progeny. All Cornish pasties are made in Cornwall in accordance with strict guidelines. They, however, do not need to be baked in Cornwall. So you can enjoy fresh Cornish pasties in London or elsewhere without having to get to Cornwall.

Shepherd’s/Cottage Pie

In the UK, shepherd’s pie usually refers to a lamb pie, while a cottage pie is made with beef. These are open-face pies, topped with mashed potatoes.

Where to experience an authentic British pies

Pies are literally everywhere in the UK (and in its former colonies too!). You can find them in the supermarket or takeout/take away shops or in fine dining restaurants. You will also encounter them in farmers markets all around town. These are often ready to eat for the grab-and-go crowd.

At the very least, I suggest trying a Melton Mowbray pork pie. If you are in London, Mrs. King’s at Borough Market offers authentic Melton Mowbray pork pies. Otherwise, you can find them in supermarkets as well.

Sunday Roast: a weekly meaty tradition

If you like meat, Sunday roast is a must while you are in the UK. Centuries of perfecting roasted meats and accompanying sides mean that this is one delicious meal to look forward to every week.

What is Sunday Roast?

Country of origin: England

Sunday roast is a meal in the UK, served, well, on Sundays. Originally, it’s the meal served after church on Sunday. What better way to break your fast after church than a sumptuous meaty meal!

Some calls it Sunday lunch (if you have it for lunch) or Sunday dinner (dinner used to be the midday meal, the biggest meal of the day), or simply roast lunch/dinner. Whatever it is called, the basic composition is the same.

What’s in a Sunday Lunch?

sunday roast beef with yorkshire pudding

The full roster of any roast varies depends on who is cooking. But it usually includes a meat (beef, pork, chicken, even lamb), some potatoes and other root vegetables, roasted or blanched, and buttery Yorkshire pudding. All play nicely in a pool of brown gravy.

Meat is an essential part of this spread. The most traditional choice is beef. Before the invention of kitchen stoves and ovens, roasts were originally cooked on a spit in front of the open fire. To prevent precious fat being lost during the cooking process, excess fat was cut off first. The cook then would place a pan underneath the roast to catch fat drippings and to cook Yorkshire pudding. Just imagine, all the dishes of this meal arranged around the open hearth. The aroma must have filled people’s homes, as the anticipation of the meal built.

In 1822, William Kitchener suggested a horseradish garnish to go with his sirloin roast beef. Nowadays, each meat is accompanied by its own condiment: horseradish for beef, apple sauce for pork, mint sauce for lamb. I am not sure if there is a sauce that always goes with chicken.

A brief history

Like so many traditions, the origin of how/why something comes about is lost. Roast, especially roast beef, is an old English dish dating back more than 600 years. In the late 1400s, Henry VII’s royal guards would roast beef before going to church. This could be the reason that these royal bodyguards, Yeoman Warders, acquired the nickname “beefeaters.”

This idea of slow cooking a roast while attending church quickly caught on. By the early 18th century, roast beef had become a source of pride, and even identity.

In 1731, Henry Fielding wrote a popular patriotic ballad “The Roast Beef of Old England.”

When mighty Roast Beef was the Englishman’s food,
It ennobled our veins and enriched our blood.
Our soldiers were brave and our courtiers were good
Oh! the Roast Beef of old England,
And old English Roast Beef!

But since we have learnt from all-vapouring France
To eat their ragouts as well as to dance,
We’re fed up with nothing but vain complaisance
Oh! the Roast Beef of Old England,
And old English Roast Beef!

In a 1748 painting, the artist,William Hogarth, brought the ballad to life in his painting “The Gate of Calais”.

O the Roast Beef of Old England (‘The Gate of Calais’) 1748 William Hogarth 1697-1764 Presented by the Duke of Westminster 1895 http://www.tate.org.uk/art/work/N01464

The painting depicts a scene at the Gate of Calais, showing a cook carrying a large piece of beef, while a French man longingly eyes the beef over the bowl of soup in his hand.

With this meat being such a big part of popular cultural identity, it is no wonder that as early as the 1800s, the French nicknamed its neighbors across the channel, “les Rosebifs.”

Interesting facts about Sunday roast

Before ovens became ubiquitous, every community had a local bakery. Families would drop off their roasts at the bakery on their way to church service as they took advantage of the fact that bakers did not bake bread on Sundays.

If there is any left over from Sunday roast, they are used for meaty sandwiches for the work week or bubble & squeak for breakfast.

Is Sunday roast worth trying?

There are two parts to my answer to this question.

The food- well, if you are not a vegetarian, I think it’s worth trying the food at least once. When the meat is roasted tender and the Yorkshire is done right, it is a sublime combination. But if you are not into meat or heavy meals, then it’s ok to pass.

The experience- To me, the whole Sunday roast represents more than the food, but rather the experience of gathering with your loved ones on Sunday. I, myself, am not a big meat eater. But I like the idea of family and friends getting together to go down to the local pub on Sundays to catch up on life.

Where to experience it?

If you happen to travel in England on a Sunday, definitely find yourself a roast and enjoy this weekly tradition. It shouldn’t be hard to find. Chances are, most pubs in town will offer some kind of roast on Sunday.

If you are in it for the food, I suggest checking out this guy’s hilarious blog. Every Sunday, he goes around London checking out different Sunday roasts, and then rate the meal. Apparently, a lot can go wrong with a roast dinner.

If you are in for the experience, grab a few friends, and check yourselves into a pub.

Banbury Cake: please confuse me with an Eccles cake

While researching Eccles cake, I inadvertently came across Banbury cake. After all, you can say they are pastry cousins. First cousins born in different parts of the country.

What is a Banbury cake?

Place of origin: Banbury, England

Like Eccles cakes, Banbury cakes are not cakes per se (at least in the eyes of this ignorant American), but rather, flat currant filled pastries. Unlike Eccles cake though, Banbury cakes are usually oval, not round. The oblong shape also gets a few slashes on top.

What’s in a Banbury cake?

Although named after its birth place, Banbury, these cakes do not have name or geographical protection. So there is no specific requirements.

Many variations of the cake exist. As old recipes were guarded as secrets, generations of bakers created their own versions by sampling, guessing and recreating from what they’d tasted. The earliest published recipe, appearing in The English Hus-wife in 1615, includes currants, eggs, barm (malt liquor), cloves, mace, cinnamon, nutmeg, cream, milk, butter and flour.

Old recipes, such as the one from 1615, differ from the modern ones, not only in shape, but also in method and flavor. You could say that the recipe “evolves” with people’s taste buds. If you follow The English Hus-wife receipt to the T, it probably would have resulted in a much denser product, something more like a loaf of bread than a flaky pastry.

Modern recipes usually call for puff pastry to make the cakes lighter and also use spices and currants. Sometimes bakers may also add a splash of alcohol to bring out the sumptuous flavors. Rumor has it that the secret recipe long used in Banbury includes rum and brandy.

A Brief history

Banbury cakes date back centuries. Banbury is a historic market town in Oxfordshire. It is about 30 miles north of Oxford and 30 miles south of Coventry.

The exact origin of Banbury cake is unclear. The first written reference to Banbury cake appeared in Treatise of Melancholy by Timothy Bright published in 1586.

According to Cake & Cockhorse, a publication by Banbury Historical Society, Banbury cakes were first sold in town starting in 1608 at 12 Parsons Street.

But supposedly, centuries earlier, crusaders returning to England also brought back a currant spice cakes- Holy cakes, which inspired the creation of Banbury cakes.

Banbury, being a historic market town, close to Oxford and Birmingham, means that Jewish traders were more than likely to have been present. But whether they were the original creators of the cakes, well, no one really knows.

Another theory has Banbury cakes being adapted and created from Hamantash (Haman’s ears) that Jews eat at the Festival of Purim. Records show that Jews settled in England predating the crusades. After King Edward I expelled the Jews in 1290, some Jews remained in the area and practiced their faith secretly.

Interesting facts about Banbury cakes

Old recipes from centuries past used yeast as the leavening agent before the invention of chemical rising agent. Many old recipes also call for “double paste” to be used- one to mix in with the filling, and one to use as the envelop.

Some say Banbury cakes were the original English currant cakes and that all the other cakes, i.e. Eccles cakes, Chorley cakes and even black buns, all are spinoffs of the Banbury cake.

Banbury cakes seem to be related to bride cakes. The associated to weddings was even mentioned in Bright’s Treatise of Melancholy.

Who should try Banbury cakes?

I think Banbury cakes are worth trying if you like sweet and flaky pastries. It’s a good on-the-go snack. Freshly baked, preferably straight from the oven, are always better than ones that have been sitting in the display case for a while.

What’s the difference between a Banbury cake and an Eccles cake?

This is THE million dollar question. Besides the fact that one is round and the other is oval, there are very few inherently distinctive features that set them apart. Both have a pastry outer shell. Both have a mincemeat filling.

After trying half a dozen Eccles and Banbury cakes, (read about my quest to try them all here), I can tell you from experience that they taste very similar (accounting for some chef/bakehouse interpretation liberty). I have not detected any pattern or trend during my taste tests.

Where to buy Banbury cakes?

Banbury cakes seem to not be as popular as Eccles cake in London. I’ve only found two bakeries, Rinkoffs Bakery and Percy Ingle, that offer them. Online, I was able to find bakeries in Oxfordshire that offer Banbury cakes.

If you can’t locate a store near you, perhaps try ordering them online at Brown’s Original Banbury cake. They still handmade Banbury cakes in Banbury area. Run by Philip Brown, the same family has been making these cakes for centuries. I didn’t get a chance to order one when we were in the UK last, but it’s on my to-eat list when we return.

Eccles Cakes Smackdown: which Eccles Cake reigns supreme

It started innocently with one Eccles cake because I never had it before. It was good, not amazing, but good enough to make me want to taste more to confirm that the first one was not a fluke. Before long, here I am, writing about Eccles cakes I’ve consumed in the last several weeks.

The accidental one

The first one I tried was an accident. I didn’t mean to try it then and there. But after a long meandering trek through Richmond Park, we ended up in an ASDA. Thirsty and hungry, I eagerly searched for a snack to tie me over until we get to a hot meal. As usual, I had trouble deciding what I wanted. Casually browsing in the baked goods isle, I happened to see some Eccles cakes in clear plastic containers.

They looked fresh.

Outside, while waiting for the bus, I eagerly took my first bite.

My first thought was that these were pretty yummy.

The pastry was fluffy, the filling light, borderline sparse. The shell envelop had the same consistency as those packaged croissants. Chewy and pillowy, but not flaky. The filling consisted of a few raisins and a little bit of jelly like sauce. Not overpowering.

Overall, for a snack that cost 1 pound for 2 pastries, I thought the price was fair and the food decent. This only piqued my interest in finding and trying a fresh Eccles cake.

The intentional Eccles cake

My second experience was at St. John bakery at Neal’s Yard. Everything was so different from my ASDA experience. Comparing the two would be like comparing apples to oranges.

For starter, the appearances were so different. While the supermarket version looked light and pillowy, St. John‘s Eccles cake appeared to be a solid envelop. About an inch and half thick, it felt quite substantial.

Biting into this little package revealed layers upon layers of flakiness surrounding a dense core. The filling was more of a thick paste and did not have a jelly-like in texture. This Eccles cake was absolutely delicious!

The only itsy bitsy complain I had was that it was simply too sweet for my not-so-sweet tooth. The generous currant filling was too much for me to handle. I ended up taking out half of filling because it was too overpowering (in a good way, but overpowering nonetheless).

Maybe this is why in the restaurant, they serve this dessert with a wedge of strong Lancashire cheese – to balance out the flavors.

This Eccles cake definitely hooked me.

The not expecting much one

I first saw Real Lancashire Eccles Cakes in a Tesco Express, hidden in a corner in a crammed aisle. I didn’t buy them then but I made a mental note to add them to my grocery list.

Well, I got them when I did our weekly grocery run at Sainsbury’s a few days later. They were £1.60 for a pack of 4. The packaging was rather plain, a bit “old school” if you will. I didn’t try them right away, but thought they would be good with a cup of tea.

To be honest, I didn’t expect much. After all, this is a grocery store, a.k.a mass produced, version, even if it appears to be old school.

Well, what do I know?

It more than exceeded my expectation. Again, no idea what kind of pastry the outside was (my best guess is that it’s flaky because I don’t see any puffed layers beyond the space between the filling and the top).

This was YUMMY with a capital Y.

In fact, I think the filling struck the perfect balance (at least for my tastebuds). It was not pasty like St. John’s, neither was it overly sweet. Also, it was not as runny as my other grocery store Eccles cake experience. Best of all, I could taste and make out the texture of the actual vine fruits.

I really really enjoyed it!

I think this would make a perfect gift for my foodie friends back home.

The on the side Eccles cake

I visited Hirst Bakery in Lewisham in search of gypsy tarts to try.

After ordering what I went to get, I spotted Eccles cakes from the corner of my eye. So in the name of research, I walked out of the cute little shop with a mini gypsy tart (my main goal for this visit) and an Eccles cake on the side, just because.

This Eccles cake was flatter and wider than the others. The brown sugar on top was partially caramelized. It did not feel “packed” like some of the other versions I’d tried. The signature slashes on top were also not distinctive.

To be honest, I was probably too quick with my ordering. I should have looked at it a little longer. Maybe I would have realized that this was not going to be something I would enjoy. It, visibly, had way too much sugar on top. Not only was there caramelized brown sugar crust, there were also additional granules of sugar sprinkled on top.

The inside was airy, with a sparse amount of vine fruits, and more brown sugar.

Way too nauseatingly sweet for my taste. I did not enjoy crunching on sugar crystals.

The saving grace of this Eccles cake was the freshness and flakiness of the pastry, especially the parts that were not encrusted in sugar. I think it would go great with a strong tea to balance out the sweetness.

The might as well addition

Clapham The old post office bakery eccles cake

By this time, a few weeks had gone by. And I had more than made up for my lost time- having had various repeats of the Eccles cakes mentioned above. I was ready to move on to to discovery the next chapter, (i.e. pies), of my exploration of traditional British foods.

Having read about London’s oldest organic bakery, The Old Post Office Bakery, I set out to to look for for a Chelsea bun, Victoria sponge and/or bread pudding to try.

Well, on the day I visited. The bakery did not have breading pudding. Nor Victoria sponge. And they had run out of Chelsea buns.

Deflated, but not defeated. I scanned the trays in front of me, searching for my consolation prize. Everything looked good, but everything looked bread-y, except for a short stack of Eccles cake.

It wasn’t what I came for. And to be quite honest, I felt a little hesitant after my last impulse Eccles cake purchase. This one looked very sugary- lots of granulated sugar on top, as well as non-existent slashes…hum….

But what the heck, I needed a sugar fix and thought I might as well further my research. Looking back, I think Eccles cake god was not ready for me to move on quite just yet.

Impromptu Winner

Boy, was I glad for that impromptu decision.

It was by far my favorite Eccles cake during my short affair with them.

The look and feel of this pastry was very similar to that of St. John’s Eccles cake. It felt substantially, maybe even hefty for such a little package.

The pastry was flaky. When I bit into it, the layers simply shattered in all directions. The filling was just sweet enough, but not overly so. It was neither pasty nor syrupy. It was just “wet” enough to compliment the flakiness of the outer shell. The bakery added its own twist by mixing in bits and pieces of dates into the traditional currant/raisin mix.

It was simply divine. My might as well Eccles cake turned out to be the prince in frog disguise.

Eccles Cake: an English classic or a dying relic

Eccles cake is the first of the traditional foods I researched intentionally and tried accidentally. The BBC in a 2017 article calls it a “British institution.” Hum…I had no idea.

What is an Eccles cake?

Place of origin: Eccles (now in Greater Manchester), England

An Eccles cake is not a cake (by American standard anyway), but a round pastry, about an inch to an inch and a half thick, with a sweet filling inside. The filling usually consists of sugar, vine fruits (currants and raisins), spices, sometimes candied fruit peels, and maybe even a splash of sherry or brandy.

The Law’s Grocer’s Manual by James Thomas Law, published, in 1902 describes Eccles cake as “a sort of currant sandwich, very like Banbury cakes, only not made so dry. There is no definite recipe for them, every confectioner using his own way, the great guiding principle, however, being currants, sweetness and lightness.”

Since Eccles cakes do not have name or geographical protection under EU or UK law, bakers everywhere can make them with their own proprietary recipes/proportions/combinations and still call them Eccles cakes. As you can imagine, this means there are A LOT of varieties out there.

A Brief history

Like many traditional English cakes, Eccles cakes began life as a food eaten during a local religious feast, namely Eccles Wakes, held at the end of August for three days in Eccles. The parish of Eccles was historically part of Lancashire, now part of Greater Manchester.

The Eccles & District History Society credits James Birch as the first person to sell Eccles cakes commercially. Birch opened his shop in 1796 opposite Eccles Parish Church.

No one knows exactly who invented Eccles cakes originally or where Birch’s recipe came from. There is one theory out there that the “sweet patties” from Elizabeth Raffald’s influential cook book, The Experienced English Housekeeper, published in 1769, were the precursors to Eccles cakes. But any evidence linking Raffald and Birch are now lost in history.

Besides the mysterious origin, no one seems to know definitively whether the proper pastry for Eccles cake should be flaky pastry or puff pastry or even short pastry either. The ingredients and proportions for these different types of pastries are quite similar, if not identical. Nonetheless, the different processes and techniques create entirely different textures in the final pastries.

Making a huge assumption that the original Eccles cakes evolved from Raffald’s sweet pies, then the original Eccles cakes were probably made with puff pastry, as that was what Raffald used in her recipe.

Perhaps any pastry would do even back then!?

I read somewhere that Eccles cakes were made by housewives as a way to use up scraps of pastries left from making other dishes. I also have seen references to scraps being used, not only as the outer wrap, but also as part of the inner filling.

What a tasty way to combat food waste!

Interesting facts about Eccles cakes

Eccles cakes are similar to Banbury cakes, Chorley cakes, Cumberland cakes, Hawshead cakes, Coventry Godcakes and Clifton puffs. It seems like old English people really like wrapping their dried fruit mixture in a pastry and call it a cake!

Eccles cakes were super popular in the 1800s. These sweet treats were exported as far as America and the West Indies.

In parts of England, some people refer to Eccles cakes as dead fly pies because the currants look like… dead flies. I think I will stick to calling them Eccles cakes, thank you very much.

Who should try Eccles cakes?

Doh! Everyone. This is one of those crowd pleasers.

Like fashion, they seem to be going in and out of popularity (at least in the UK). In 2004, Greggs decided to stop including Eccles cakes in their lineup, even in their Eccles branch.

But a decade and more later, they are being found in local bakeries in London. I recently asked two English friends what they thought about Eccles cake, one had fond memories of eating them during school lunches. The other one made a face and found it funny that I thought they were delicious.

How to enjoy Eccles cakes?

Eccles cake is typically eaten at room temperature, though I’ve read many recipes suggesting serving it right out of the oven or warming it up in the oven for a few minutes.

The first time I warmed up my Eccles cake, I didn’t have enough patience for the oven to heat up, so I popped it in the microwave. While my cake did not cause any fire, microwaving Eccles cake apparent IS a fire hazard (See 2017 BBC article.)

It also makes the cake super soggy from the butter being melted out of the pastry.

So the lesson of the day is- have more patience! Or just eat it at room temperature. It is delicious either way.

Another way to enjoy an Eccles cake is to eat it with strong Lancashire cheese. That’s how famed restaurant St. John’s serves it.

Where to eat an Eccles cake in London?

Eccles cake seems to have a bit of resurgence. You can find Eccles cake in many bakeries and even supermarkets.

St. John’s bakery at 3 Neal’s Yard, Seven Dials, WC2H 9DP. Or at one of their restaurants.

The Flour Station They have multiple locations, including in Borough Market.

The Old Post Office Bakery at 76 Landor Rd., Clapham, London SW9 9PH. They do have other outlets, including some farmer’s markets.

If you can’t make it to a bakery, I suggest looking for Real Lancashire Eccles Cakes in your supermarket chain. According to their website, this company churns out about 600,000 Eccles cake a week only a few miles outside of Eccles.

I’ve seen this brand in supermarkets (Sainsbury’s, Tesco and ASDA). These are better than they look! Definitely worth a try.

Click here to read my reviews of various Eccles cakes I’ve tried while in London.

Speaking of supermarkets, many of them offer semi-fresh ones from their bakeries. But I find their authenticity a bit questionable. I tried a pair from ASDA. While they taste very good indeed, the texture seems a bit off (super fluffy, chewy and not really flaky).

Making your own Eccles cakes

Here is a recipe for Eccles cakes from St. John’s Bakery, published by The Guardian.

The process of making Eccles cakes seems straight forward. Roll the pastry out, put the prepared filling in the middle. Gather and fold in the sides to enclose the filling, essentially creating a little dumpling.

Turn the pastry dumpling over (so the gathering is on the bottom) and flatten the package by rolling it out a bit. Then, slash the top 2 or 3 times with a knife. These slashes allow steam to escape and provide little windows for views of the enticing currant filling. Some versions also include a sprinkle of sugar on top.