I see there've been a lot of enquiries recently about GURTY MEAT (as my mother spelt it). My mother's family worked in China Clay & lived in & around St Austell. This is my maternal grandmother's recipe as given to me by my mother:-

1 lb groats 2 oz pork dripping (melted)
2 teaspoon allspice salt & pepper

Wash groats & soak in cold water overnight.
Rinse & then simmer in fresh water for 45 minutes.
Drain & wash.

Mix in the dripping, salt, pepper & allspice.
Turn the mix into a greased dish.
Bake for 1.5 - 2 hours at Mark 5

Sally

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I was searching for a gurdy meat recipe and this site is the only one that came up with an answer. My gran made gurdy meat and it was really flavoursome but when my mum tries to make it, well, it just isn't the same! I know 'gurdy' comes from the cornish pronunciation of 'groaty' as groats are the main ingredient. My gran served as it as a type of stuffing alongside roast. Does anyone have a recipe. To Ivor Richards who has posted about gurdy meat - would love to hear from you - my maiden name is Richards.

Hello Connie,
I Loved seeing this site.
My dad came to the USA from Penryn, Cornwall-his ancestors worked in the tin mines years ago.Our family ate pasty every weekend, as my mother learned to make them from my grandmother. Nothing like the aroma of pasties baking in the oven. YUM!
I would love to hear about Cornish recipes that are favorites, and not too difficult to make! Best Regards, Stephanie

Dear Steve,

If you are still watching this page, there is no such thing as "traditional cornish ice cream". There are a number of ice cream manufacturers in Cornwall, each have their own recipe, and they usually put words to that effect on their packaging. In reality, ice-cream has only been popular in Cornwall since the 1930s. All of Cornwall's "traditional" recipes predate that by quite a long way. However, one thing that Cornish ice creams have in common that most other types of ice cream do not, is that they use fresh, unpasteurized milk and cream. This makes for a creamier, smoother taste. They also often use clotted cream, and they never use dyes or artificial sweetners, because they can compromise the taste.

Also, to Connie, who said that Yarg has something to do with 13th century customs... you are probably referring to the manufacturer's claim that covering the cheese with nettles is a traditional method of maturing.

My understanding of cheese in Cornwall is that it was very uncommon if it existed at all. Butter and cream was much more common, and I haven't read anything to suggest the contrary. If cheese was eaten in Cornwall, it was by the very privileged who were influenced by external culture.

Have you ever heard of Gurdy Meat? It was made from belly pork, tripe, chiterlings, all spice and groats. I used to love it as a child in cornwall but can no longer find a recipe.

Dear Connie

I have been trying (with a singular lack of success I might add) to discover a recipe for "Traditional Cornish Ice Cream". I had this when I went on holiday to Cornwall with Mom n Dad, it was DELISHOUS.

I now live in the USA, and have enthused about it to my new American family. Obviously I can't buy it over here, so I figured I'd make some myself.

Just one teeeeny tiny problem, I can't find hide nor hair of the recipe. Can you help or is it a National Secret ?.

Thank you all so much for your comments - I love reading them.Hope you are all still having fun with the recipes.

Dear Connie,

Thank you for the Malt Loaf recipe. Also I found the Saffron cake recipe my grandmother made this on Easter.
I am a Cornish girl from Penzance.
Thank you again

As far as Hog's Pudding is concerned I remember my gran making it from the pig she reared every year. I have never made it myself but I do have a recipe. I thought it was maybe a tad grisley for modern taste and you have to be able to buy sausage skin.I'll see about putting up my recipe - and maybe try it out myself!

I'm so glad that you liked the salad cream and yes I think that was a fair approximation of an English salad. Maybe we would always add tomato but lettuce and radish sounds great.It is lovely that you enjoy the recipes - thanks for your nice comments.

Dear Connie,

Recently my book club in Atlanta GA USA chose to read about Sir Winston Churchill and to have a theme dinner featuring his favorite foods. While looking for a recipe for typically English salad, I came across your recipe for Cornish salad cream, which I prepared and served over butter lettuce with sliced radishes. I don't know that that is a typical English salad, but I can tell you that the salad cream was a hit! Love your web page and all the wonderful recipes. Thanks from across the Pond!

WHERE is recipe for Hogs Pudding?

Good idea about making and selling Clotted Cream. I wish you every success. Yarg is based, I believe, on a 13th century recipe with a few modern twists.
I don't actuially know of any cheesemakers but I believe you can buy Yarg online. Not sure if they ship to Europe though.

I'm very glad to think that my recipes are helpful to a homesick student. Bet you're really popular when you make pasties!

Dear Barb,
I do hope that your pasty making goes well. They do take a little bit of practise but you'll soon get the hang of it. Hope you enjoy them!!

Hi Connie

I found you whilst searching for Clotted cream recipes. I want to start making it here in Switzerland to sell from our Cheese Club. regarding cheese, we have some Cornish Yarg at the moment and I understand it is a fairly new cheese. What would you say is the most traditional Cornish cheese or can you recommend any good farmhouse cheese makers?

many thanks

Mike Jones
Flumserberg
Switzerland

Hello Connie,my name is Barbara and I now live in the Bahamas.
My brother Douglas,passed away a year ago, he used to make Cornish Pasties for us when we all lived in South Africa.I used to watch him make these but never got the recipe from him,so you can imagine my joy when I came across your page!!I cannot wait to try this out on my family!!I have made pies with bought pasty but not the same as a Cornish Pasty.
I do not think that he used the swede.
Many Thanks and a Happy New Year to you.
Regards Barb

I'm from Nancledra in Cornwall but now at Uni in Aberystwyth, Wales. This site is a lifesaver as I forgot to pack my recipe book and have wantes to make a Traditional Cornish Dish on the days I've been homesick.

Dear Pam,
So glad to hear that you liked the saffron cake and I hope you enjoyed your holiday!
Have you made the cake yet?

Dear Alison,
Lovely to hear that you are keeping up the old ways and the language!I have to admit that (not being much of a fish lover)I have never made Star-Gazey pie although my grandmother did. She used to buy pilchards by the barrel (they were so cheap).I've heard so many stories about the pie being based on navigation and looking at the stars from ships etc but the most convincing explanation I think is that all the flavour is in the heads thus the fish are put whole in the pie in an upright position so all the goodness will run down into the dish.You are right though, I must put the recipe up along with yeast buns. We always make something we call "Powder Buns" that do not contain yeast.

Deth da Connie, Fatel y genys?
Looking for Easter recipes came across your site- being Cornish thought twas interesting. The recipes are the good old ones which me Nan and me Mother made. You'm missing Stargazey pie - a fish pie with the heads poking out through the pastry, Under Roast and yeast buns (every Cornish woman knows how to make them).

It's nice to see the old Cornish ways still going strong.

I loved your recipes,
Mur ras!

Alison
Fraddon,
St.Columb Major.
Cornwall.

Onen Hag Oll!!

Whilst holidaying in Truro we tried Saffron cake and loved it.I now have the recipe thanks to CONNIE and look forward to making same .Will let you know outcome at later date.Thank you. Pam