Any one got some info for me on what was on the dinner table during the 50s 60s 70s 80s & early 90s in sheffield im looking for a proper traditional dinner or tea would love to know what the steel workers would go home to on the dinner table if any one knows of some dishes or web pages that might show what im looking for or even beter some recipes that would be rite good in also looking for some local produce in sheffield or some local farms i know about Hendersions, Binghams but thats all i know please add to this

Any one got some info for me on what was on the dinner table during the 50s 60s 70s 80s & early 90s in sheffield im looking for a proper traditional dinner or tea would love to know what the steel workers would go home to on the dinner table if any one knows of some dishes or web pages that might show what im looking for or even beter some recipes that would be rite good in also looking for some local produce in sheffield or some local farms i know about Hendersions, Binghams but thats all i know please add to this
While the kids got dinner at noon it was boiled egg or bread&jam at tea time (4-5)most of the workers took a packing up, cheese being quite common and dinner was served for him at night my mum made meat&potato pies in our little shop some of the miners wifes met hubby &walked home pie&gravy in dish,fish &chips friday,the sun roast had to last at least 3 days,mum never eat or at least i never saw her, this was in the 40s so no pit head baths dad took his bath in the tin tub while his dinner was warming up,so basic you eat what ever you could grab hold of (beg borrow or steal):cool::cool::cool:

In the late Forties and Fifties it was.
Breakfast--Dinner--Tea-- Supper.
Breakfast was usually Porridge or Toast done with a Toasting Fork in front of the fire,Sunday it was a proper cooked Breakfast.
Dinner was usually a sandwich and soup.unless you had it at School.
Tea was the proper cooked meal of the day,Meat and Potato Pie,Hash and Dumplings,
Cottage Pie,Stew,Liver and Onions.all served with fresh vegetables.
Pudding if you got one was Rice Pudding,sago,or something with apples or any other Fruit which was in season at the time.
Supper may be a bag of chips or a slice of bread and jam and a cup of cocoa or ovaltine I even remember my Dad cooking us some Udder for our supper and some bread to dip in the gravy.(Licks Chops Loverly):D

that a little helpful what's SAGO ? that NOSY NELLIE mention Iv never her of that if any one can let me know would be good and are both you and your family's born and bread in Sheffield ? if so what areas were they lived in?

that a little helpful what's SAGO ? that NOSY NELLIE mention Iv never her of that if any one can let me know would be good and are both you and your family's born and bread in Sheffield ? if so what areas were they lived in?

This is what sago pudding looks like.

http://images.google.co.uk/imgres?imgurl=http://farm3.static.flickr.com/2016/2237922479_b7e9be124f.jpg&imgrefurl=http://www.flickr.com/photos/ricepot/2237922479/&usg=__d1dMuTYZk_h-78tqB3PngHSYA_w=&h=375&w=500&sz=84&hl=en&start=1&um=1&itbs=1&tbnid=ORhTxsn0n-g9wM:&tbnh=98&tbnw=130&prev=/images%3Fq%3Dsago%2Bpudding%26um%3D1%26hl%3Den%26s a%3DX%26tbs%3Disch:1

This is what sago pudding looks like.

http://images.google.co.uk/imgres?imgurl=http://farm3.static.flickr.com/2016/2237922479_b7e9be124f.jpg&imgrefurl=http://www.flickr.com/photos/ricepot/2237922479/&usg=__d1dMuTYZk_h-78tqB3PngHSYA_w=&h=375&w=500&sz=84&hl=en&start=1&um=1&itbs=1&tbnid=ORhTxsn0n-g9wM:&tbnh=98&tbnw=130&prev=/images%3Fq%3Dsago%2Bpudding%26um%3D1%26hl%3Den%26s a%3DX%26tbs%3Disch:1

We used to call it frog spawn at school. :gag:

Mutton, loved it, roast joint, mutton chop and chips, mutton dripping. There was a character in one of the comics called 'Chop and Chips' as that was his favourite meal, it turned me on to it. Yorkshire pudding with treacle or jam.

a lot of can fish was also on the menu ,it was available & cheap

Yorkshire pudding with treacle or jam. ? was this just you and your family or did any one else have this ? this could realy help me.

Its just like a rather large pancake as that is all a Yorkshire pudding batter is.
Any one have a recipe or know any think about a dripping cake ?
It was meant to be the very first Yorkshire pudding it started in the 17th century

Yorkshire pudding with treacle or jam. ? was this just you and your family or did any one else have this ? this could realy help me.

Its just like a rather large pancake as that is all a Yorkshire pudding batter is.
Any one have a recipe or know any think about a dripping cake ?
It was meant to be the very first Yorkshire pudding it started in the 17th century

I think YP with treacle or jam was quite common, probably still is.

boiled batter puddings was very common dont remember if the butter went in first, but pour the batter in pot bowl cover with bit of old tea towel drop in large pan & boil still a basic yorkshire pud but with a little butter and sugar yum yum i can still taste

boiled batter puddings was very common dont remember if the butter went in first, but pour the batter in pot bowl cover with bit of old tea towel drop in large pan & boil still a basic yorkshire pud but with a little butter and sugar yum yum i can still taste

this is similar to a lot of suet pudding like spoted dick these were a lot firmer so serve with lots of custard, but the first thing is for the wife to stay ay home as these take some time ,but very filling and CHEAP:hihi::hihi::hihi::hihi:t

Wicked I will ask my granddad what he knows of a boiled batter pudding that sounds a lot to go on with i like it.

Have you got any more pleases keep them coming this is really helping me!!

What about hendersion relish surely back in the day when it was first made it really took off and every one in sheffield used it, in most of there cooking.

Any one got some good dishes with that in it i know of the obvuse ones such as stu's , gravys what about salad dressings im sure its been done

Wicked I will ask my granddad what he knows of a boiled batter pudding that sounds a lot to go on with i like it.

Have you got any more pleases keep them coming this is really helping me!!

What about hendersion relish surely back in the day when it was first made it really took off and every one in sheffield used it, in most of there cooking.

Any one got some good dishes with that in it i know of the obvuse ones such as stu's , gravys what about salad dressings im sure its been donee

We only had Hendersons with meat and potato pie at home or when we came out of the swimming baths on Duke St. and bought a (sometimes dodgy) hot pie from the shop round the corner.

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We only had Hendersons with meat and potato pie at home or when we came out of the swimming baths on Duke St. and bought a (sometimes dodgy) hot pie from the shop round the corner.

You too, Chrishall. I did the same every Saturday morning. The baths and the pie were a good combination.

You too, Chrishall. I did the same every Saturday morning. The baths and the pie were a good combination.

I used to go in the evening and on a cold winters night I would eat it as I wandered through the deserted derelict streets and terraced houses (a bit spooky with gas lamps still working but no sign of life) to catch a bus near St John's Church, and home to the Manor Estate. I felt a bit ill a couple of times after a dodgy pie but it didn't put me off! Also had oatcakes and pikelets there, usually in the summer. Magic!
I seem to remember it wasn't a real shop but someones house?

that a little helpful what's SAGO ? that NOSY NELLIE mention Iv never her of that if any one can let me know would be good and are both you and your family's born and bread in Sheffield ? if so what areas were they lived in?

Sago was a milk pudding, Sago , Ground Rice pudding, Semolina, Tapioca, Rice Pudding.They were all Milk Puddings.
Watter Whelps was another Sheffield delicacy,some sort of dumpling boiled in water and covered in Treacle.
Our family was born and bread in Sheffield.Hillsborough and Netherthorpe.

I used to go in the evening and on a cold winters night I would eat it as I wandered through the deserted derelict streets and terraced houses (a bit spooky with gas lamps still working but no sign of life) to catch a bus near St John's Church, and home to the Manor Estate. I felt a bit ill a couple of times after a dodgy pie but it didn't put me off! Also had oatcakes and pikelets there, usually in the summer. Magic!
I seem to remember it wasn't a real shop but someones house?

Typical of a lot of small convenience stores, f & c shops, etc back then chrishall. The front part of the house served as the store and the proprietor and his/her family lived in the back and the upstairs. Wonderful little places. So much character and characters.

In the 50's we used to go to my grandparent's home at Oughtibridge every other Saturday,(usually when United were at home). We always had tinned salmon, a large bowl of salad, (lettuce, cucumber, toms, spring onions & quartered hard boiled egg). Always Heinz salad cream on the table, a plate of buttered brown & white bread, cut in triangles. For pud, either tinned apricots or peaches with Nestles tinned cream. We used to have some cakes, I can't remember their name, they looked rather like Jaffa cakes, a little larger, sponge, sandwiched together with buttercream & jam, the top half covered with chocolate, yummy! Of course endless tea, served in "the best" china.

In the 50s if the family visited relatives or was visited by them, usually at Sunday teatime there was always a tongue salad, us kids used to plough through it knowing a trifle would follow along with iced buns hopefully. We never ate tongue any other time, I think it was considered a rare delicacy only reserved for special occasions such as visiting and weddings etc?

In the 1960's after a big Sunday roast dinner tea would always be tinned salmon sandwiches with salad of lettuce, tomatoes, cucumber, radishes, spring onions and sliced hard boiled egg followed by tinned fruit and evaporated milk. Monday tea was often cold leftover Sunday roast meat, tinned peas and chips. Later on in the week we would have meat and tatty pie with tinned peas and mashed potatoes. Friday tea would be cod in parsley sauce with mashed potatoes and tinned peas. Pigs trotters with bread and butter for Saturday tea. Toad in the hole with mashed potatoes, tinned peas and onion gravy.

In the 1960's after a big Sunday roast dinner tea would always be tinned salmon sandwiches with salad of lettuce, tomatoes, cucumber, radishes, spring onions and sliced hard boiled egg followed by tinned fruit and evaporated milk. Monday tea was often cold leftover Sunday roast meat, tinned peas and chips. Later on in the week we would have meat and tatty pie with tinned peas and mashed potatoes. Friday tea would be cod in parsley sauce with mashed potatoes and tinned peas. Pigs trotters with bread and butter for Saturday tea. Toad in the hole with mashed potatoes, tinned peas and onion gravy.
show off you must have been quite rich,next you'ill be telling us u got an whole egg not half-un like us:hihi::hihi::hihi:

Yorkshire pudding with treacle or jam. ? was this just you and your family or did any one else have this ? this could realy help me.

Its just like a rather large pancake as that is all a Yorkshire pudding batter is.
Any one have a recipe or know any think about a dripping cake ?
It was meant to be the very first Yorkshire pudding it started in the 17th century

All over the north and midlands people ate yorkshire pudding as a batter pudding with jam or fruit... It was served as a pudding before it was considered savoury...

In Nottingham, people used to eat tinned fruit with a slice of bread and butter too - was that the norm in Sheffield too?

this is similar to a lot of suet pudding like spoted dick these were a lot firmer so serve with lots of custard, but the first thing is for the wife to stay ay home as these take some time ,but very filling and CHEAP:hihi::hihi::hihi::hihi:t

I'd like to think making suet puddings couldn't be a full time job for any adult! That said, they're quick and basic to make! Lot's of recipes online :)

In the 1960's after a big Sunday roast dinner tea would always be tinned salmon sandwiches with salad of lettuce, tomatoes, cucumber, radishes, spring onions and sliced hard boiled egg followed by tinned fruit and evaporated milk. Monday tea was often cold leftover Sunday roast meat, tinned peas and chips. Later on in the week we would have meat and tatty pie with tinned peas and mashed potatoes. Friday tea would be cod in parsley sauce with mashed potatoes and tinned peas. Pigs trotters with bread and butter for Saturday tea. Toad in the hole with mashed potatoes, tinned peas and onion gravy.

That sounds like the menu of my childhood - trouble is that was in the 1980's! I'd need to add Vienetta to the list then though!:hihi:

What was in this dodgy pie? i mean what kind of pastry, meat ,or veg ect.... where would i or could i have found one of these pies ?

I used to go in the evening and on a cold winters night I would eat it as I wandered through the deserted derelict streets and terraced houses (a bit spooky with gas lamps still working but no sign of life) to catch a bus near St John's Church, and home to the Manor Estate. I felt a bit ill a couple of times after a dodgy pie but it didn't put me off! Also had oatcakes and pikelets there, usually in the summer. Magic!
I seem to remember it wasn't a real shop but someones house?


What was in this dodgy pie? i mean what kind of pastry, meat ,or veg ect.... where would i or could i have found one of these pies ?

I'd like to think making suet puddings couldn't be a full time job for any adult! That said, they're quick and basic to make! Lot's of recipes online :)

i know of suet pudding but all the suet puddings i would make would just be beef and maybe beef kidney.
would these be the same as what you would have had or would you have some thing different?

Also woudl you mum (or even dad sister ect.. )make the suet pudding or buy from the shop? if so what brand would they get if you could remember it would be fantastic

In the 1960's after a big Sunday roast dinner tea would always be tinned salmon sandwiches with salad of lettuce, tomatoes, cucumber, radishes, spring onions and sliced hard boiled egg followed by tinned fruit and evaporated milk. Monday tea was often cold leftover Sunday roast meat, tinned peas and chips. Later on in the week we would have meat and tatty pie with tinned peas and mashed potatoes. Friday tea would be cod in parsley sauce with mashed potatoes and tinned peas. Pigs trotters with bread and butter for Saturday tea. Toad in the hole with mashed potatoes, tinned peas and onion gravy.

These pigs trotters how would they have been cooked for you?
I know you said served with bread and butter Would the bread be loaf from the baker or shop or home made?
And how was The pigs trotters cooked and did you get them from a local butcher or Mr smith down the lane

Also would the cod and parsley sauce would the cod be poached, boiled , grilled, deep fryed if batted or oven baked ?

Would the cod be fresh from the market or did you have these frozen battered or bread crumbed stuff.
Was it available?

What was in this dodgy pie? i mean what kind of pastry, meat ,or veg ect.... where would i or could i have found one of these pies ?

Steak and kidney, I think, not sure really.

Icelandic Cod would be fresh from Castle Market, gorgeous stuff battered and fried at the chip shop or fried or poached at home. Pigs 'feet' as my parents called them would be boiled but only my dad ate them. Bread would usually be bought from the shop but homebaked sometimes. breadcakes figured largely, best in the world IMO. Black pudding fried or eaten straight from the skin, I still prefer it that way.

I have been reading about rhubarb and how the The Rhubarb Triangle works and were it is.

Also i have learnt that south Yorkshire as well as west Yorkshire had this as a staple diet back in the day.

Any one got any old tails and dishes i could work with this or any information about it maybe some one worked with in the forced rhubarb farms ?

Anyone who fries Black Dag deserves to have their finger nails pulled out.:mad:

i remember on a sunday evening haveing bubble and squeak

Anyone who fries Black Dag deserves to have their finger nails pulled out.:mad:

How did you have it then ?

Everyone who had a garden in the fifties had a patch of rhubarb growing in it.
It was used in pies,crumble,and we had a stick of rhubarb and a piece of paper with sugar in it to dip the raw stick of rhubarb in and eat it whilst we were out playing.
We also had a piece of paper with cocoa and sugar in it to dip our fingers in it and suck them.
Also we had bread and fussells condensed milk.or nestles condensed milk.

Any one had chick ling and bag ( not sure if i spelt it right its beef offal)

apparently you washed it then soaked it in vinegar
and eat it

If any one can give me a bit more to go on i would great full

I'd like to think making suet puddings couldn't be a full time job for any adult! That said, they're quick and basic to make! Lot's of recipes online :)
true but as Stanley hollaway said they have to be mixed with love:love::love::love:

Any one had chick ling and bag ( not sure if i spelt it right its beef offal)

apparently you washed it then soaked it in vinegar
and eat it

If any one can give me a bit more to go on i would great full

no its pigs guts and fried with a gentle flavour its yummy yummy this was started in the south U.S.A massa boss would have the pig killed and give the guts to his slaves never did understand why his slaves had a big smile when eating it, try you'll love if you can get over its first sight, also can be purchase as sliced meat a little like head cheese

no its pigs guts and fried with a gentle flavour its yummy yummy this was started in the south U.S.A massa boss would have the pig killed and give the guts to his slaves never did understand why his slaves had a big smile when eating it, try you'll love if you can get over its first sight, also can be purchase as sliced meat a little like head cheese

from edcraven, chick-ling and bag can still be purchased from the sandwich shop in Hillsborough, washed and socked in vinegar with a couple of slices of bread and butter makes a tasty tea time snack

Everyone who had a garden in the fifties had a patch of rhubarb growing in it.
It was used in pies,crumble,and we had a stick of rhubarb and a piece of paper with sugar in it to dip the raw stick of rhubarb in and eat it whilst we were out playing.
We also had a piece of paper with cocoa and sugar in it to dip our fingers in it and suck them.
Also we had bread and fussells condensed milk.or nestles condensed milk.

It didn't taste as nice as a stick pinched from someone elses garden ;)

These pigs trotters how would they have been cooked for you?
I know you said served with bread and butter Would the bread be loaf from the baker or shop or home made?
And how was The pigs trotters cooked and did you get them from a local butcher or Mr smith down the lane

Also would the cod and parsley sauce would the cod be poached, boiled , grilled, deep fryed if batted or oven baked ?

Would the cod be fresh from the market or did you have these frozen battered or bread crumbed stuff.
Was it available?

What a lot of questions. I'll do my best to answer them. The bread was bought from the corner shop. The trotters came from the local butcher and were boiled. The cod was poached in milk which was then used to make the parsley sauce. The cod would be fresh from the fish monger. Battered fish was bought from the chip shop with chips and mushy peas as an occassional treat for my parents, us kids had fish cakes instead of fish and there were always loads of scraps (batter bits). We didn't have a fridge until 1969 so any frozen food was unheard of before then. Let me know if I can be of any further help

show off you must have been quite rich,next you'ill be telling us u got an whole egg not half-un like us:hihi::hihi::hihi:

There would be four of us for tea and the eggs were sliced so I couldn't say whether we got a whole egg or half an egg. As we were kids I guess we got half an egg.:)

That sounds like the menu of my childhood - trouble is that was in the 1980's! I'd need to add Vienetta to the list then though!:hihi:

I remember when the corner shop got a freezer they sold small blocks of icecream. I'd sometimes be sent to the shop to buy one of the blocks to have as dessert.

I also remember my gran giving me a pint jug and sending me to the beer off on the corner to buy a pint of beer for my grandad to have with his Sunday dinner. I was about 8 or 9 at the time.

Walls family brick as a treat from the ice cream man on sunday afternoon.

What a lot of questions. I'll do my best to answer them. The bread was bought from the corner shop. The trotters came from the local butcher and were boiled. The cod was poached in milk which was then used to make the parsley sauce. The cod would be fresh from the fish monger. Battered fish was bought from the chip shop with chips and mushy peas as an occassional treat for my parents, us kids had fish cakes instead of fish and there were always loads of scraps (batter bits). We didn't have a fridge until 1969 so any frozen food was unheard of before then. Let me know if I can be of any further help

Thank you for your help im getting some were.

The fish cakes you had, i would image they was proper fish cakes ? (Yorkshire ) im looking for some info on Yorkshire fish cakes but cant find any on the web like the type of fish you would have was it cod or some some thing cheaper such as whiting polok haddock (might have been cheaper then )

Everyone who had a garden in the fifties had a patch of rhubarb growing in it.
It was used in pies,crumble,and we had a stick of rhubarb and a piece of paper with sugar in it to dip the raw stick of rhubarb in and eat it whilst we were out playing.
We also had a piece of paper with cocoa and sugar in it to dip our fingers in it and suck them.
Also we had bread and fussells condensed milk.or nestles condensed milk.

I still have a patch in my garden and use it for the various dishes you mention. Not the raw rhubarb and sugar though. Rhubarb boiled with sugar. Add a scoop of vanilla yogurt - a common desert in my home. Delicious and very nutritious - high in fibre and antioxidants.

It didn't taste as nice as a stick pinched from someone elses garden ;)

True.:hihi:
Does anyone still grow Rhubarb?in the old days it was for nothing now it is so expensive.:roll:

Thank you for your help im getting some were.

The fish cakes you had, i would image they was proper fish cakes ? (Yorkshire ) im looking for some info on Yorkshire fish cakes but cant find any on the web like the type of fish you would have was it cod or some some thing cheaper such as whiting polok haddock (might have been cheaper then )

Fishcakes had offcuts of cod or plaice in them, mmmm... haven't eaten one for years.

from edcraven, chick-ling and bag can still be purchased from the sandwich shop in Hillsborough, washed and socked in vinegar with a couple of slices of bread and butter makes a tasty tea time snack

must be a bit different from the raw mess of guts that we use to buy & stick it in the fry pan but times change and all short of new things are done with meat. use to love getting what we thought was raw tripe just a little salt pepper and eat right away,in Canada they just have no idea how to process tripe,it as to be cooked for hrs & just not the same also can be said for the black pudding, just not like U.K pud:):):)

Fishcakes had offcuts of cod or plaice in them, mmmm... haven't eaten one for years.

It's been 6 long years since I had a proper fishcake but I'm planning on putting that to rights when we visit Sheffield soon. It was always cod in our fishcakes.

How did you have it then ?

Straight from the skin. :)

must be a bit different from the raw mess of guts that we use to buy & stick it in the fry pan but times change and all short of new things are done with meat. use to love getting what we thought was raw tripe just a little salt pepper and eat right away,in Canada they just have no idea how to process tripe,it as to be cooked for hrs & just not the same also can be said for the black pudding, just not like U.K pud:):):)

This raw tripe you had, how offen did you have it, was it a treat or common thing

What other ways did you eat it?

What about tongue all i see theses days is tongue in the local supper market thinly sliced to have in a sandwich or salad how did you have it ?

This raw tripe you had, how offen did you have it, was it a treat or common thing

What other ways did you eat it?

What about tongue all i see theses days is tongue in the local supper market thinly sliced to have in a sandwich or salad how did you have it ?

I get Ox Tongue every week from the Deli bit in Tesco. Luvverly. :love:

Thank you for your help im getting some were.

The fish cakes you had, i would image they was proper fish cakes ? (Yorkshire ) im looking for some info on Yorkshire fish cakes but cant find any on the web like the type of fish you would have was it cod or some some thing cheaper such as whiting polok haddock (might have been cheaper then )

Of course they were proper fishcakes made with offcuts of cod. The chip shop ony served cod or haddock which were cheap and in plentiful supply (not at all like today).

Can remember having tripe with white onion sauce liked the sauce not the tripe, or tripe with vinegar. Another dish was potato's and onion done in the oven, think it was sliced potato and onion put in layers, with salt, bit of butter, and milk to cover.The difference from then to now, was everything was fresh not frozen and usually bought on the day. The pantry had a cold slap to keep food fresh.

Can remember having tripe with white onion sauce liked the sauce not the tripe, or tripe with vinegar. Another dish was potato's and onion done in the oven, think it was sliced potato and onion put in layers, with salt, bit of butter, and milk to cover.The difference from then to now, was everything was fresh not frozen and usually bought on the day. The pantry had a cold slap to keep food fresh.

I still cook the potato and onion dish.

Potato and onion on Saturday night.

This raw tripe you had, how offen did you have it, was it a treat or common thing

What other ways did you eat it?

What about tongue all i see theses days is tongue in the local supper market thinly sliced to have in a sandwich or salad how did you have it ?
I don't think it was raw it must have been pre steamed before it hit the butcher shop,it was very common because it was cheap, and yes cook it in an onion thick white sauce and over a plate of mashed potatoes it was yummy &very filling

I used to go in the evening and on a cold winters night I would eat it as I wandered through the deserted derelict streets and terraced houses (a bit spooky with gas lamps still working but no sign of life) to catch a bus near St John's Church, and home to the Manor Estate. I felt a bit ill a couple of times after a dodgy pie but it didn't put me off! Also had oatcakes and pikelets there, usually in the summer. Magic!
I seem to remember it wasn't a real shop but someones house?

Gosh I have just remembered going to the Park baths every lunch time and again straight from school at 4oclock.(I had a free ticket) My towel and swimminig costume were still wet through. I loved the pies with henderson relish and I remember walking home in the dark and alone. We were very independent at such a young age.

can any one remember having parking on bone fire night?
what sort of thing did you have that with ?
or potted meat know-one has mention it at all very surprised i want to go and visit Binghams foods it just behind were i live but not sure if they are able to help me in my quest any one worked there or know any one who worked there ?

can any one remember having parking on bone fire night?
what sort of thing did you have that with ?
or potted meat know-one has mention it at all very surprised i want to go and visit Binghams foods it just behind were i live but not sure if they are able to help me in my quest any one worked there or know any one who worked there ?

Parkin and homemade bonfire toffee on Bonfire Night.

Parkin and homemade bonfire toffee on Bonfire Night.

Toffee apples and potatoes wrapped in tin foil and baked in the ashes of the bonfire.

i know of suet pudding but all the suet puddings i would make would just be beef and maybe beef kidney.
would these be the same as what you would have had or would you have some thing different?

Also woudl you mum (or even dad sister ect.. )make the suet pudding or buy from the shop? if so what brand would they get if you could remember it would be fantastic

Ah, as someone whose childhood was in the 1980's, I never ate suet pudding until fairl recently, and it came from a farmers market!

I have been reading about rhubarb and how the The Rhubarb Triangle works and were it is.

Also i have learnt that south Yorkshire as well as west Yorkshire had this as a staple diet back in the day.

Any one got any old tails and dishes i could work with this or any information about it maybe some one worked with in the forced rhubarb farms ?

We had some rhubarb that was growing in our garden before we moved in - used to cut the stalks and eat them dipped in sugar... But as I've said, I am a 80's kid, and so recipes from then are the same as today - rhubarb pies and rhubard crumble with custard or cream...

We used to have rhubarb with cooking apple pies and crumbles. I now cook rhubarb until soft and serve it with natural yoghurt and museli topping.