Pages

Sabtu, 01 Juni 2013

Basic British Desserts

Basic British Desserts

Traditional British desserts, more often called 'puddings', were designed to add substance to a meal which may have been lacking in meat. Years ago snacking was unheard of and people managed on three meals a day. It could sometimes be a long time between lunch and dinner so a good hearty, but easy to make, dessert was essential to fill the gaps. Puddings were also a good way to use up stale bread and cake. Add this to my Recipe Box.

Fruit Pies

    Simple shortcrust pies made with fresh seasonal fruit are typical British desserts. Typical pie fillings are blackberry and apple, rhubarb and apple, gooseberries, plums or raspberries. A variation is to replace the pastry lid with a crumble topping made from flour, butter and sugar. Served hot or cold with custard, double (heavy) cream or ice-cream.

Steamed Sponge Pudding

    Made with flour, butter, eggs and milk. Jam (or jelly) or golden syrup is spooned into the bottom of the bowl before adding the sponge mixture. This then becomes the topping when the sponge is turned out onto a plate. Traditionally served with custard. In the past this pudding was often made with suet (beef or vegetable fat) to give a heavy, dense texture.

Jam Roly Poly

    The Jam Roly Poly is a suet pastry spread with jam, rolled up in a cloth and steamed. Sliced into sections and served hot with custard, a variation is 'spotted dick' where the jam is replaced with dried fruit such as raisins, sultanas and currants.

Strawberries and Clotted Cream

    Strawberries and cream, a classic summer dessert in Britain.
    Strawberries and cream, a classic summer dessert in Britain.

    Fresh strawberries served with clotted cream is a traditional dessert in the west of England. Clotted cream is very thick and made with unpasteurized cows' milk.

Summer Pudding

    Summer Pudding is a chilled dessert made by lining a bowl with stale bread slices and then filling with a variety of berries, such as blackberries, raspberries, loganberries, redcurrants and blackcurrants. More sliced bread is added and a weighted plate is placed on top. The pudding is then chilled overnight before being turned out onto a plate. The bread soaks up all the fruit juices and the result is a beautiful dark red pudding.

Bread and Butter Pudding

    Bread and Butter Pudding is made by layering buttered, day-old bread in a shallow dish with sultanas and a little cinnamon. A home-made custard is poured on and the dish allowed to stand for 30 minutes. Nutmeg is sprinkled on top and the pudding is baked until golden with slightly crisped edges.

Trifle

    A trifle is a chilled layered dessert made with jelly (or jello), sponge fingers or leftover cake, custard and whipped cream. A trifle has to be made in stages with each layer setting before adding the next. An adult version has the sponge fingers soaked in sherry before pouring the unset jelly over them.

Treacle Tart

    A treacle tart is made by filling a shallow pastry casing with stale breadcrumbs mixed not with treacle but with golden syrup. A lattice pastry topping is often added before baking. Can be served hot or cold.

0 komentar:

Posting Komentar