Romany Pudding


  • One loaf of stale wholemeal bread.
  • Hot stewed and sweetened blackberries with plenty of juice.

Slice the bread fairly thinly, removing the crusts and line the inside of a pie dish with some slices, fitting them in well and evenly. Gradually fill with hot stewed blackberries and enough juice to color all the bread in the dish. Cover the fruit with bread slices, and pour the remainder of the juice over them. Set the pie dish in a tin, place a dish or plate over the pudding and weight it down. Leave in a cool place overnight then turn out carefully. Whip some cream and decorate the pudding with it, or add a scoop of ice cream and a couple of cookies.

Horse Whispering

Horse whispering is shrouded in mystery. It is an inexplicable method employed by the Romanies to tame wild and temperamental horses.

Tradition says the secret to horse whispering was granted as a deathbed legacy from a horse charmer to his eldest son. The Romanies say that one who has received the gift of horse whispering cannot die peacefully until he or she has passed on the talent.

There are tales of horse whisperers meeting secretively in moonlight to practice their equestrian skills and to discuss hypnotic, herbal, and magical formulas.

Some believe horse charming is the application of herbs or aniseed to the horse’s nose or bridle or the recitation of the Lord’s Prayer in its right ear. Whatever it is, it is a secret the Romanies guard jealously.

One spell they do share is said to make the horse fearless of commotion and also of supernatural beings. The charmer first draws a circle on the left front hoof with a piece of coal and a cross on the right front hoof. Then the charmer spits on a piece of salted bread and feeds the bread to the horse.

From The Good Spell Book
by Gillian Kemp

Quick Biscuits Gypsy Style

picbire5oA very simple recipe for biscuits. They are not light and fluffy, but they will fill an empty belly and are great for when you have nothing in your cupboard except for flour and some sour milk.


  • 4 cups flour
  • 1 cup sour milk


Put the flour into a bowl and quickly mix in the sour milk. Knead briefly on a floured surface and pat out into a thick round or square. Cut into rounds or squares. Cook on both sides on a hot floured griddle or heavy frying pan until cooked through.

Found at: Journey Folki

Campfire Bread



  • 8 cups flour
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 4 tablespoons butter or shortening
  • 1 cup of milk


Combine the flour, baking powder, and salt and rub in the butter until mixture resembles bread crumbs. Add in the milk gradually to form a stiff dough – you may add a little water or more milk. Wind the dough around a clean branch or stick and suspend the branch over the dying embers of the fire, turning frequently until browned and crisp. Pull off the stick and the bread is ready to eat.

Note: The dough can be patted into a round and cooked on a hot greased griddle for 5-7 minutes on each side until cooked through.

Found at: Journey Folki

Gypsy Pumpkin Bread


  • 2 lbs peeled pumpkin, cut into chunks
  • 4 1/2 cups of strong white bread flour
  • 1 tablespoon salt
  • 1 oz fresh yeast


Bring a large pan of salted water to the boil and add the pumpkin. Simmer gently for about 20 minutes or until the pumpkin is tender. Drain well, reserve the liquid. Sieve the pumpkin into a bowl and beat to a puree. Cool until just warm, and then mix with the flour and salt. Dissolve the yeast in 6 tablespoons of the cooking liquid and leave in a warm place for about 10 minutes until frothy. Pour into the flour mixture and mix well to form a firm dough . If the mixture is too dry add a little more cooking liquid.

Knead well until smooth, place the dough in an oiled bowl, cover with a damp tea towel and leave in a warm place until doubled in size, about 2 hours. Knock back the dough, knead lightly, and shape into ball. Cover with lightly oiled plastic wrap and leave for about 1 hour until well risen.

Preheat the oven to 425 F. Using a sharp knife make a circular incision around the top of the ball about 2 inches from the edge. Place on a baking tray and cook for 45-50 minutes until deep golden and cooked through.

Found at: Journey Folki

Gypsy Toast


  • 2 eggs
  • Pinch of salt & pepper
  • 1 tablespoon milk
  • 2 slices of bread
  • 2 tablespoons oil, butter or lard


  • Beat the eggs lightly and season with salt & pepper
  • Add the milk
  • Soak the bread slices in the mixture
  • Heat the oil, butter or lard in a frying pan and when hot add the soaked bread
  • Fry until crisp, turning occasionally.

From: Journey Folki

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I think it's time to go shopping... maybe even buy some really cool stuff at my online shops!!