The white horse and the motto 'Invictus' on the Kentish flag, are to be seen everywhere throughout the county. The word 'Invictus' means 'Unconquered'.
Following the Norman invasion in 1066, peasants in Kent refused to acknowledge Duke William's rule and ambushed his men near Strood.
In return for them ceasing their protests and accepting his authority, the Duke pardoned them, and permitted them to use the white horse emblem and the motto of 'unconquered'.
Over the centuries, Kent has been home to many famous - and infamous people. But some of the more unusual residents are wallabies, who have been spotted around the Bethersden and Tenterden areas.
Smarden, like a lot of Kentish villages, is full of houses known as 'Wealden Hall' houses. These are somewhat larger than normal farm houses. There was also a plethora of smaller than usual farms. Both of these facts are down to an old system of tenure which was peculiar to Kent. Known as gavelkind, this was where, instead of the eldest son inheriting all, the estate was divided equally amongst all of the sons.
In general practice in Kent before the Norman Conquest, it was suppressed by the Normans, but was not finally abolished until 1922. It persisted only in Kent, and owes a lot to the facts above and the subsequent motto of Kent, 'Invictus'. And this accounts for there being far more houses for 'yeoman farmers' in Kent than in the rest of the country.
The traditional Wealden House had a central hall open to the roof, with service rooms at one side and private living quarters at the other. The whole was set under one roof with the second story jettied out above the ground floor. These houses were built in great numbers in the 15th. and early 16th. centuries.
Now, all people born in Kent fall into one of two categories. The River Medway runs North to South through Maidstone, the county town of Kent, and that forms a sort of border between two tribes (not the ones that Holly Johnson made loads of money from). Those born west of the Medway are Kentish Men or Maids, and those born east of the Medway are Men - or - Maids of Kent.
Me? I was born in Derbyshire, so I'm a Peak Lass.
The first ever Ordnance Survey map was begun in 1795 and completed and published in 1801. It was a 1 inch map of Kent.
Old books about Kent reveal that 'Cobham churc hyard is full of Savages, Northfleet churchyard is full of Badgers, and Meopham churchyard is full of Buggs.! These are all common surnames on the gravestones.
A BALLOON FLIGHT over East Kent
WILLESBOROUGH (incorporating South Willesborough, Newtown and the Railway Works)
Local Recipes
Gypsy Tart
The gypsy tart is a traditional English dessert originating from the county of Kent, specifically associated with the Isle of Sheppey.
Local folklore and community consensus hold that the tart was invented by a kind-hearted local woman who wanted to feed undernourished Romani (gypsy) children playing near her home. Using simple, affordable store-cupboard ingredients she had on hand—evaporated milk, dark muscovado (or brown) sugar, and a shortcrust pastry case—she whipped them together into a rich, sweet filling and baked it.
By the mid-20th century (particularly from the 1960s onward), the gypsy tart became an iconic staple of school dinners across Kent. Famed for its intense, butterscotch and burnt-caramel sweetness and light, mousse-like texture, it was frequently served as a rare treat alongside a slice of fresh apple to balance out the sugar.
For the Pastry Case:
250g plain flour
125g unsalted butter (chilled and cubed)
1 medium egg (or egg yolk)
2 tablespoons cold water
Pinch of salt
250g plain flour
125g unsalted butter (chilled and cubed)
1 medium egg (or egg yolk)
2 tablespoons cold water
Pinch of salt
For the Filling:
410g can of full-fat evaporated milk (chilled)
300g dark muscovado sugar (or soft dark brown sugar)
Make the pastry: Rub the chilled butter into the plain flour and a pinch of salt until the mixture resembles fine breadcrumbs. Stir in the egg and cold water to bring it together into a dough. Wrap and chill in the fridge for 30 minutes.
Blind bake: Roll out the pastry and line a 23cm (9-inch) tart or flan tin. Prick the base with a fork, line with baking paper, and fill with baking beans or rice. Blind bake at 180°C / 160°C fan (Gas 4) for about 20 minutes, then remove the paper and beans and bake for another 5–7 minutes until pale golden. Let it cool completely.
Whisk the filling: Pour the chilled evaporated milk and dark muscovado sugar into a large bowl. Using an electric hand whisk or stand mixer, whisk vigorously for 15 to 20 minutes. The mixture will triple in volume, turn pale, and become thick, frothy, and mousse-like.
Bake the tart: Pour the whisked filling gently into the cooled pastry case. Bake at 160°C fan (or 180°C / Gas 4) for about 10 to 15 minutes, until the top forms a slightly sticky, tacky skin (be careful not to overbake or it will split).
Set and chill: Remove from the oven and let it cool down, then transfer to the fridge to set completely (ideally for at least 3 to 4 hours or overnight) before slicing
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Kentish Cobnut Cake
One of my favourites. Cobnuts are a type of fresh hazelnut, primarily grown in Kent, England, that are harvested and sold while still green and juicy, from mid-August to October. Unlike typical dried hazelnuts, they have a sweet, creamy flavor and can be eaten raw, though they also taste great when roasted.
225g self-raising flour
110g butter
110g light brown soft sugar
3 eggs, beaten
50g cobnuts, shelled and roasted at 160 degrees C for 45 minutes, then chopped.
line 1lb loaf tin.
Rub butter into flour. Add sugar and eggs, and beat.
Fold in nuts. Pour into tin and level top. Bake at 160 degrees C for 1 hour, 20 minutes until a skewer inserted in the middle comes out clean.
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The cake looks fabulous! Thank you for sharing, and warm greetings from Montreal, Canada.
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