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Tony Grist

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Puddings And Pies [Nov. 18th, 2007|10:23 am]
Tony Grist
You can laugh all you like at traditional English cooking, but no-one does desserts like we do. No-one else even really tries. The continental Europeans make finicky little pastry things- and very good they are too- and the Indians have all those brightly coloured sweets, but there's nothing in any other national cuisine to match our puddings and pies.

British deserts are heavy. They're comfort food-  stodge- a defence against the British weather. The miracle ingredient is suet. 

I was talking to Judy about Christmas puddings and mince pies. Judy is a New Yorker and she wasn't sure she'd ever had either. I was incredulous. I can't imagine Christmas without puddings and pies. Oh, and cake. These are the things that make the winter months bearable. I'm being entirely serious when I say that Christmas pudding- served with brandy butter for preference, but custard or cream will do- is the most delicious dish known to Man.

I've already started making mince pies. I make a batch, we eat them, I make some more. It's what's keeping us going. Ailz tells me I have a particularly light touch with pastry.

[User Picture]From: aellia
2007-11-18 11:18 am (UTC)
I rememeber buying lumps of suet from the butcher and grating it.
It was even better than the packet stuff. I don't know if you can still get it.
I'm good at pastry too. I'm making steak pie today
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[User Picture]From: poliphilo
2007-11-18 12:33 pm (UTC)
These days I get my meat from the supermarket. I don't suppose it would occur to them to sell suet at the butchery counter.
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[User Picture]From: frankepi
2007-11-18 12:49 pm (UTC)
I feel guilty when I eat pig. They're quite clever.
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[User Picture]From: poliphilo
2007-11-18 08:03 pm (UTC)
Me too. But I'm afraid it doesn't stop me.
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