Recipes/dishes no longer in fashion.

Steak Diane cooked at the table served with Mateus Rose or Blue Nun. My in-laws loved it.

Wheniwasyourage

Perhaps what disregarded dishes need is a jollied-up name. Look what happened to boring old macaroni and cheese when it became mac'n'cheese - you can't move without falling over it.

Macaroni cheese, boring?? Please wash your mouth out at once!
As far as I’m concerned, ‘Mac’n’cheese’ can bugger off back across the pond where it belongs - usually in a packet with bright orange processed cheese.

Quite agree, Witzend - my tongue was in my cheek when I posted that. (I regard macaroni and cheese as a great opportunity to eat tomato ketchup and mac'n'cheese wouldn't be the same.

I too long for beef dripping, but for that you need a large joint of not too lean roast beef, so that you get the fat as well as the juices to pour into a bowl to solidify. I rarely if ever roast beef, but the occasional small joint i do buy, is usually so lean that little or no fat comes off it.

DH and I enjoy offal and we have liver or kidneys about once a week, served in several different ways. I love heart (DH doesn't) and when my father was alive and staying with us, and DH was absent on business, I used to get one or two from a local butcher and stuff and slice them and cook them gently in the oven and we would both eat them appreciatively.

Our butcher sells his own beef dripping.

But does it have all the beef juices mixed in with it? This is the problem with, even butchers dripping. It has to be clarified to meet Health and Safety requirements.

It is just like we used to have in the good old days.

A proper lemon meringue pie is something I haven’t seen for ages. Admittedly they are rather a faff to make from scratch, which is why dh only gets one once a year, on his birthday.

I remember my mum making lemon meringue pie. If I remember rightly, it was some kind of box mix and the lemon filling mixture came with a little 'ball' of concentrated lemon flavouring. Can't remember the brand though.

Syrup steamed pudding.

Old fashioned rice pudding using full fat milk with nutmeg on the top.

The apple pie my MIL used to make she made wonderful pastry.

Spotted dick (dog), steamed in a tea towel, DD used to bark as he cut into it.

I think it was Greens Lemon Meringue mix.

I also love carnation milk, I'm definitely a pudding person.

Lemon meringue pie - I use a ready made pastry base, the powder mix and only make the meringue. DS1 loves them.

Steamed Steak n Kidney pudding plus steak n kidney pie, made with shortcrust pastry, I haven't been able to find any lambs kidney's in my local supermarket for some time. Our local butcher sells them in a huge pack. Not ideal if you only want a couple at a time.

I was given some cooking apples this week so I made a Malvern Pudding today. I originally found the recipe in a book of traditional British meals back in the 70s. I hadn't made it for years but DD and I thoroughly enjoyed it.

LadyGracie

I think it was Greens Lemon Meringue mix.

I also love carnation milk, I'm definitely a pudding person.

Greens! That was it - thank you!

Anybody there from Great Yarmouth? About thirty-five years ago I saw a stall near the parish church selling weasand, jot, and udder. The family wasn't tempted at the time, but if it is still there I might make a pilgrimage.

And yes, bring back the sweet trolley, kittylester! My regular lunch place withdrew it during Covid, and it has not reappeared

Bacon and onion steamed suet pudding, I remembered this one earlier, my Mum used to make it.

I'd love to see more "old fashioned" food on menus. Such things as faggots (proper ones) and peas, liver & onions, steak and kidney pudding. I'd also like to see more old fashioned veg served with pub roasts, like mashed swede, leeks or runner beans rather than the ubiquitous carrots, broccoli or French beans.

When it comes to desserts I rarely order one when out these days. It doesn't matter where you go, the choice is always some concoction involving chocolate brownies, sticky toffee pudding or cheesecake. I like the latter, but not all the time. What a treat it would be to see a steamed fruit pudding, apple charlotte or an oven cooked rice pudding for example. I guess most places just buy catering packs of desserts these days and people have a taste for more "Americanised" puddings.

My DH doesn't like things like cheesecake, brownies etc.
I still make apple/ rhubarb crumble for him. I have just picked apples from the garden to make one.
He loves lemon meringue pie, the tarter the better, so I make it from scratch. No packet mixes here. 😉

flappergirl my father loved faggots, but he reckoned they were never the same after the war.

We love faggots. We had a wonderful local pork producer/butcher who made the most delicious faggots. Sadly they closed down a couple of weeks ago. The couple who started and ran the business retired and their sons took over the farm, but didn't want to run the shop.

Before it closed down I stocked up with faggots and their wonderful pork pies. I have another 2 packs of faggots still nestled in the freezer.

Just to add that the irony of OP’s username has not escaped me! (Apologies if it’s been said already) but those wonderful, rib-sticking “nursery puddings” , tapioca, semolina and sago - not to mention my very favourite baked rice pudding with skin - are now only a distant memory!
I think semolina was the only one I didn’t like all that much.

dragonfly46

Steak Diane cooked at the table served with Mateus Rose or Blue Nun. My in-laws loved it.

I now think I’ll buy Mateus rose for later 😅

MissInterpreted

I remember my mum making lemon meringue pie. If I remember rightly, it was some kind of box mix and the lemon filling mixture came with a little 'ball' of concentrated lemon flavouring. Can't remember the brand though.

My mother used those occasionally - I do remember the little capsule of lemon flavour. I made my first from an ancient GH recipe which I still use - only at least double the quantity! I do like the way it uses both the juice and the zest of the lemons, and both the yolks and whites of the eggs.
But as I said, a bit of a faff!

Roast stuffed hearts and a honeycomb mould...There used to be a recipe on the Grape Nuts packet for a dish using them as the base ( like a savoury cheese cake base) and the filling used sausage
meat.... I've looked everywhere to try and find it...no luck so far