Beat: Mixing a mixture rapidly and intensely to combine ingredients and incorporate air into the mixture. Typically done with a whisk or mixer.

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Biscuit: A sweet cookie

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Cardamom: The aromatic seeds of a plant of the ginger family, used as a spice and also medically.

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Carraway: A aromatic seed of the parsley family, used for flavouring and as a source of oil.

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Cinnamon: A spice obtained from the inner bark of trees known as Cinnamomum.

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Cottage Loaf: A typical English country bread created by forming one large round and placing a slightly smaller round on top before baking

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Curd tart: A tart made with soft new cheese (curds), sweetened with sugar and enriched with eggs

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Curdle: This happens when a liquid separates and forms curds and lumps. Typically used to describe things like eggs, butter and milk.

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Double Boiler: A saucepan with a detachable bowl heated by boiling water in the saucepan.

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Extract: Refers to a substance that has been extracted straight from its source. For example, vanilla extracts is a substance retrieved from vanilla pods.

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Ginger: A hot, fragrant spice which may be chopped or powdered for cooking, preserving in syrup or candied.

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Golden Syrup: A thick, amber coloured form of inverted sugar syrup made by sugar.

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Industrial Revolution: A term, first coined in the mid-nineteenth-century to capture the economic transformation of the period which spread from Britain to other countries.

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Parchment: Used to line baking trays to prevent food from sticking to them.

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Roly-Poly Puddings: A popular dessert during the Victorian Era. A pudding that is made by rolling the dough into a flat rectangle, covering it with jam, rolling it up, and then steaming or boiling it. Often served with warm custard sauce.

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Spotted Dick: A popular dessert during the Victorian Era.  suet pudding that is the same as or very similar to plum duff. The spots refer to the currants.

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Suet: A Hard fat that surrounds the kidneys of most animals. It is widely available in shops, online, or fresh from a good butcher.

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Treacle: A thick product of sugar syrup and molasses with a near-black colour and strong, slightly bitter flavour.

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Wrinkle Test:  When you think the jam or jelly is just about ready, take one of the plates from the freezer and place a small spoon full of the jam on the plate, leave it to cool for a few minutes on the plate before giving the jam a small poke. If there is surface tension and the jam wrinkles on the surface you have reached the jam set point.