British food might not always get the recognition it deserves, but if we’re being honest, some of the best, most comforting dishes come straight from our grandmothers’ kitchens.
These are the kinds of meals that filled the house with incredible smells, made every Sunday feel special, and, unfortunately, don’t seem to make it onto modern menus as often as they should. While some of these dishes have faded into the background, they still hold a special place in the UK’s culinary history (not to mention in our own family history). Here are just some of the foods your grandma made — and maybe even still makes! — better than anyone else.
1. Bread and butter pudding
Once upon a time, no one would have dared to throw away leftover bread. Instead, grandmothers across Britain turned stale slices into this rich, comforting dessert by layering them with butter, sugar, eggs, and milk before baking it to golden perfection. The top would crisp up beautifully while the inside stayed soft and custardy. Nowadays, it’s often overshadowed by trendier desserts, but nothing beats a homemade bread and butter pudding fresh out of the oven. Grandmas knew exactly how to get the right balance of crispy and creamy, and somehow, their version always tasted better than any modern attempt.
2. Lancashire hotpot
This slow-cooked, one-pot wonder was a staple in many northern households. Layers of lamb, onions, and potatoes were left to cook for hours, creating a dish that was simple but packed with flavour. It was the ultimate example of making a little go a long way, and somehow, it always tasted even better the next day. While some gastropubs still serve it, proper homemade Lancashire hotpot has become a bit of a lost art. It takes patience to get that perfectly crisp, golden potato topping while keeping the meat tender underneath—something only Grandma seemed to have the magic touch for.
3. Beef suet pudding
Once a classic winter dish, beef suet pudding was the definition of hearty, stick-to-your-ribs cooking. Wrapped in a suet crust, the beef filling was slow-cooked until it was melt-in-your-mouth tender, making it the kind of meal that warmed you from the inside out. Suet puddings have lost popularity over the years, probably because they take time to prepare properly, but if you ever had one made by your gran, you’ll know it was worth the wait. The rich, beefy gravy inside and that soft, doughy crust made it an unforgettable dish.
4. Rabbit stew
Before supermarkets stocked every kind of meat imaginable, rabbit was a common staple in British kitchens. It was cheap, widely available, and when cooked slowly, it became beautifully tender. Grandmas knew how to turn it into a delicious, warming stew with vegetables, herbs, and a rich gravy. These days, rabbit has fallen out of favour, and many people wouldn’t know where to start with cooking it. But for those who grew up with it, nothing quite compares to the slow-cooked goodness of a proper rabbit stew made the old-fashioned way.
5. Fish pie
Before takeaway fish and chips dominated the seafood scene, fish pie was a household favourite. A mix of flaky white fish, smoked haddock, and prawns was cooked in a creamy sauce, topped with buttery mashed potato, and baked until golden. There’s something about the way grandmas made fish pie that’s hard to replicate. Maybe it was their ability to get the seasoning just right, or maybe it was the fact that they always seemed to know the best fish to use. Either way, it was a true comfort food classic that deserves a comeback.
6. Woolton pie
Born out of wartime rationing, Woolton pie was a simple but filling dish made from root vegetables, herbs, and a whole lot of creativity. It might not have had the glamour of a meat pie, but grandmas knew how to make it taste delicious despite the limited ingredients. These days, it’s almost unheard of outside of history books, but it’s a reminder of how resourceful people had to be when food was scarce. If you ever had a nan who lived through those times, chances are she had a version of Woolton pie that actually tasted amazing.
7. Corned beef hash
There was a time when a tin of corned beef was a kitchen essential, and corned beef hash was the easiest way to turn it into a proper meal. Fried up with potatoes and onions, it was a simple, no-fuss dish that somehow always hit the spot. It’s not as common on dinner tables anymore, probably because people associate corned beef with school dinners or budget meals. But when it was made properly—crispy on the outside, soft on the inside, and served with a fried egg on top—it was the ultimate comfort food.
8. Steak and kidney pudding
Another suet-based classic, steak and kidney pudding was one of those dishes that took time but was well worth it. Slow-cooked steak, kidney, and rich gravy were encased in a soft, fluffy suet crust that melted in your mouth. It’s not as popular now, probably because many people are put off by the idea of kidney, but anyone who’s had a proper homemade version knows how good it can be. It’s the kind of meal that sticks with you—warm, rich, and completely satisfying.
9. Pease pudding
Often served with ham or boiled bacon, pease pudding was a thick, creamy dish made from split peas. It had a texture somewhere between mashed potatoes and hummus and was a staple in many northern households. It’s rarely made from scratch anymore, probably because convenience foods have replaced a lot of traditional side dishes. But back in the day, a proper homemade pease pudding was a thing of beauty—simple, hearty, and packed with flavour.
10. Sussex pond pudding
This unusual but delicious dessert is one that only the most skilled grandmas could perfect. A whole lemon was encased in suet pastry, then steamed for hours until the juices mixed with sugar and butter to create a rich, citrusy sauce. It’s a dish that’s almost disappeared, partly because it takes so long to make and partly because suet-based desserts aren’t as popular anymore. But if you were lucky enough to have a nan who made Sussex pond pudding, you’ll never forget how incredible it tasted.
11. Rumbledethumps
With a name like that, it’s no surprise that rumbledethumps has faded into obscurity. A traditional Scottish dish, it was a comforting mix of mashed potatoes, cabbage, and cheese, baked until golden and bubbling. It’s similar to colcannon or bubble and squeak but had a bit more indulgence, thanks to the cheese. These days, it’s been replaced by trendier side dishes, but back in the day, it was a budget-friendly classic that made the most of simple ingredients.
