'We Cooked an Authentic Tudor Feast!'

It's nearly Christmas time, and Luke Tomes and Louee Dessent are donning their chef's aprons at the Weald and Downland Living Museum in Sussex, to cook a Christmas classic - Tudor style.

On the menu is an authentic Tudor mince pie, the kind King Henry VIII and Elizabeth I would have eaten, filled with real shredded meat, dried fruit and an array of exotic spices that would have been used in the 16th century.

In charge of the Tudor kitchen, designed and decorated as a kitchen would have been in the 1570s, is food historian and faithful re-creator of historic dishes Alex Compiani from The Time Traveller's Kitchen. Dressed in Tudor chef attire, Alex tests Luke and Louee's 16th century culinary skills as they attempt to rustle up a Tudor masterpiece.

Who will prove themselves to be the Time Traveller's Kitchen's next apprentice? Watch the video to find out!

List of Ingredients used:

For the Filling:
800g lamb shoulder
150g suet
1/2 tsp ground cloves
1 tsp ground mace
1/2 tsp black pepper
A pinch of saffron
50g raisins
50g currants
50g stoned prunes, chopped

For the Pastry:
500g plain flour
2 tsp salt
125g lard
3 egg yolks.
Water.

For the glaze: 1 tbsps of each butter, sugar and rosewater melted together.

Visit the Weald and Downland Living Museum: https://www.wealddown.co.uk/

Follow the Time Traveller's Kitchen on Facebook:   / thetimetravellerskitchen  

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00:00 Introduction
01:26 Tudor Kitchen
03:35 Mince Pie History
04:41 Mince Meat
09:47 Tudor Pastry
13:39 Pastry Moulding
16:27 Spices
20:37 Pie Filling
24:13 Pie Decorations
26:17 Butterbeer
29:17 Reveal / Tudor Feast
36:59 Final Taste