A name for Norfolk Beefing, an old variety of all-purpose apple, not readily available, that arose in Norfolk. It is a wonderful deep, maroon red over green. After storage until the spring it sweetens sufficiently to be eaten. When cooked it keeps its shape, making it good for pies and tarts. It benefits from long, slow baking and, dried, has a complex flavour. This late-season variety is harvested from mid-October in South-East England and is at is best from December to April.
A variety of yellow cooking apple flecked with russet, raised by Mr Allan at Gunton Park in Norwich as a cross between Warner's King and Waltham Abbey some time before 1901. It received the Royal Horticultural Society Award of Merit in 1901 and a First Class Certificate in 1902. This mid-season variety cooks to a purée and is harvested from early September in South-East England and is at its best from September to November.
An old variety of all-purpose apple, not readily available, that arose in Norfolk. It is a wonderful deep, maroon red over green. After storage until the spring it sweetens sufficiently to be eaten. When cooked it keeps its shape, making it good for pies and tarts. It benefits from long, slow baking and, dried, has a complex flavour. This late-season variety is harvested from mid-October in South-East England and is at is best from December to April.
A traditional dish from Norfolk in which a pudding basin is lined with suet pastry, which is then filled with layers of sliced onions and good, dry cured, smoked bacon. It is then steamed and turned out of the basin and served with gravy. In fact the dumpling itself is almost like bread. The following day, when it has cooled down, it can be sliced and served with butter, like bread.
