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Shrove comes from the old English word ‘shrive’ which means to confess all sins. It is the traditional feast before the start of lent which commences the day after on Ash Wednesday where Christians would fast for 40 days before Easter.
During Lent there are many foods that would not be eaten such as meat and fish, fats, eggs, and milky foods. As a result Christians would feast on Shrove Tuesday in order to eat up all the foods that wouldn’t last the forty days of Lent.
Pancakes became associated with Shrove Tuesday as they were a dish that could use up all the eggs, fats and milk in the house with just the addition of flour.
Traditionally pancakes are filled with Lemon and Sugar or Jam. Why not try Cartwright and Butler delicious Zesty Award Winning Lemon Curd or the Cartwright and Butler luxurious strawberry preserve packed with whole strawberries. For a change try the zangy Cartwright & Butler Thick Cut Vintage Marmalade. If you are finding it difficult to choose treat yourself to the fabulous Preserve Trio Gift Box
Pancake races take place all over the country where large numbers of people, often in fancy dress race down streets tossing pancakes. The rules are generally that you have to toss your pancake in your frying pan at the beginning, the end and set points during the race.
Some of the most famous pancake races in England are The Great Pancake Race in Brick Lane, London; The Parliamentary Pancake Race at Victoria Tower Gardens, London which comprises of Members of Parliament, Lords and the press competing against each other, and Olney in Buckinghamshire where possibly the first pancake race took place in 1445 and is still celebrated each year.
Makes 8 Pancakes
8oz Plain Flour 2 Large Eggs 1 Pint Milk Salt.
Sieve the flour into a bowl and add the salt, Make a well in the middle of the flour and add the eggs slowly until they are fully mixed with the flour. Slowly add the milk until the consistency is silky and lightly coats the back of a metal spoon. Whisk well to create a lighter pancake.. Place in the fridge for 30 minutes. Heat a little oil in a frying pan, pour in enough batter to lightly cover the base of the pan and let it cook until the base of the pancake has browned. Shake the pan to loosen the pancake and flip the pancake over to brown the other side.