Betty Driver, the actress who played Betty (Turpin) Williams on Coronation Street, died on Saturday October 15th at the age of 91. She was as well a fixture at the Rover’s Return as the pulls, and there longer than anyone else still on the show. I mean, behind the bar… for 42 years. Her last episode aired this past May.

Betty Driver Obituary (DigitalSpy)

Rita, Emily, Ken and Dennis. That’s all who’s left from when I started watching the show… o_O I just caught Ken’s (William Roache) introduction to ITV’s tribute, which is narrated by Ian McKellan.

Betty was just always there, and even when she wasn’t, as in the past six months, she “was,” no matter. It was as though she stood there by the till, or where the snug used to be, in spirit. Perhaps she still will be… although no one will ever get her HotPot right.

Betty’s HotPot was and I hope always will be a staple at the Rover’s. I have a recipe here that’s been posted across the net, including the original lamb. I’ve made this with beef, and it’s lovely. I’ve also made it with vegetables (turnip, parsnips and carrots) and it was okay. Betty Driver herself was a vegetarian, so she never ate her character’s prized pub meal. It has been rumored that she once said Betty’s secret was to add a pinch of thyme…

Rest in peace, Betty, you’re going to be missed!

Betty’s Lancashire Hot Pot

Ingredients

1 1/2 lbs lamb necks (or stewing beef), cubed
1 1/2 lbs potatoes, peeled and thinly sliced
1 large onion or 2 medium onions, roughly chopped
3/4 pint light stock or 3/4 pint hot water
1 tablespoon Worcestershire sauce
1 bay leaves
1 tablespoon flour
1 ounce drippings
1 ounce butter ( or use 2 ozs. butter, no drippings)
salt and pepper

Directions

Preheat the oven to 325°F.

Melt the dripping or 1 oz butter over a high heat in a heavy-bottomed frying pan until the fat smokes.

Sear the meat and continue frying until nicely browned.

Remove the pieces from the pan to a deep casserole or divide among four individual high-sided oven proof dishes.

Turn down the heat to medium.

Fry the onions in the pan juices, adding a little more butter or dripping if necessary.

When the onions are soft and starting to brown, sprinkle on the flour and stir in to soak up the fat and the juices.

As the flour paste starts to colour, start adding stock or water a few tablespoons at a time, stirring vigorously to avoid lumps. Gradually add the rest of the liquid.

Bring to a simmer, stirring constantly, add the Worcestershire sauce and season with salt and pepper to taste.

Pour the onions and liquid over the meat and mix well.

Tuck in the bay leaf (tear into 4 pieces if making individual hot pots). Arrange the potatoes over the meat in overlapping layers, seasoning each layer.

Dot the top layer of potatoes with the remainder of the butter. Cover the dish and place on the top shelf of the oven for 2 hours. Uncover and cook for a further 30 minutes.

If the potatoes are not brown at this point, turn up the oven and cook for a further 15 minutes, or finish under the grill, brushing the potato slices with more butter if they look dry.

Serve with red cabbage and chips.