Recipes/dishes no longer in fashion.

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.

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.

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

I think it was Greens Lemon Meringue mix.

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

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 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.

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.

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

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.

Our butcher sells his own beef dripping.

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.

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.

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.

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

I have seen scallops on menus quite frequently as Coquille St jaques, but also served other ways.

The main problem with scallops and restaurants is that scallops are expensive, so you are not likely to find them on the menu of popular chain restaurants, but they are not necessarily limited to upmarket restaurants. We have a local pub, more expensive than a Beefeater, but not a lot that quite often as scallops as a started and they are very popular.

Witzend

I haven’t seen a Coquille St Jacques on a restaurant menu* for ages - did see a frozen version in a French supermarket recently though.
*Invariably my choice for a starter when I did see it.

Ocado sell Coquille St Jacques. Made by M&S but I don't know if it is sold in store. Seven quid for two online.

Iceland usually sell Babycham/CherryB and possibly Snowballs over the Christmas period. I am often tempted to buy a pack of CherryB as it was my staple drink as an older teen! I would hope however, that my taste buds have matured since then and a nice rich Merlot is more acceptable!
On the subject of Baked Alaska, my Gran made a wonderful version of this and all the grandchildren called it baked elastic!

I still cook braising steak with mash, and roast chicken dinners.

I make beef stroganoff regularly.

Restaurants today never seem to serve:

Apple Charlotte
Summer pudding
Rice pudding (homemade, not from a tin)
Sponge pudding and custard
Proper trifle

Maybe it's because they're considered old fashioned, but today, everything has to be 'refined' and it's all about the presentation. I think a lot is due to TV programmes.

As an aside, both DH and I enjoy cooking and occasionally we come out of a restaurant thinking that we could have done a better job ourselves.

proper boned chicken kievs
treac;e sponge and custard

Casdon

You can still get Babycham at Christmas, I always get some as I still love a brandy and Babycham - a seventies favourite even now.

I haven't been able to source the original Babycham (light blue label) here in Scotland. I did love a refreshing cider and babycham!

Beef Wellington, Stroganoff, Shnitzel.

Tuaim

A good nice roast chicken and roast potatoes.

I would hardly describe that as being a dish which is 'out of fashion'. I'd think it's a pretty common meal, even now.

To those craving Knickerbocker Glory - what would be the exact constituents? I don't think I've ever really had one. I call any mixture of fruit, ice cream and other puddingy ingredients a Knickerbocker Glory for want of another name. (Served in layers in a tall glass.)

My mother used to sometimes give us a slice of Swiss roll - about 2" thick, stood on the cut edge - with a dollop of tinned cream on the top for pudding. She said it was something they used to serve in Lyons Corner Houses when she was working in London before and during the war. I think she served it to us for nostalgia's sake. Even when we were children, it wasn't something you could order in a cafe, I shouldn't think.