These recipes are selected from our Old Cumbrian Family Recipe Books. We change or add to them on a regular basis.




Put about 1.4kg (3lb) of rowanberries & 2 large chopped unpeeled & uncored apples into a large saucepan & barely cover with water. Bring to the boil & simmer for about 40 minutes. Drain through muslin or jelly bag overnight, but  do not squeeze the fruit. The next day add 450g (l lb) sugar to every pint of juice, stir until the sugar is dissolved, then boil rapidly for about 15-20 minutes until setting point is reached. Pour or ladle into hot, sterilized jars, cover, label & store. It is delicious with lamb or game. We used this recipe a lot during the time we served dinner to our guests at Coniston Lodge & Restaurant days.  We now put jars of this jelly in our hampers when in season.

This recipe can also be used for redcurrant jelly, damson jelly, blackberry or elderberry jelly, the apples can be omitted in these four recipes if desired, and the juice of a large lemon added. Elderberries are used a lot in the Lake District, and elderberry wine is often used in meat casseroles, and sometimes in Cumberland Sauce.


 Rhubarb & Ginger Crumble

 2lb (900g) rhubarb

3oz soft brown sugar

1tsp ground ginger.

 1 packet of Cumbrian Gingerbread  for topping


Cut the rhubarb into chunks, then place them in a saucepan together with the sugar & ginger. Cook gently  for 15 minutes, stirring occasionally. When its cooked , drain off  about half the juice, then transfer the fruit to a pie dish, break the ginger bread slices into fine crumbs, place on  top of fruit.

Bake for 30-40 minutes