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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.
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Comments:
[User Picture]From: veronica_milvus
2007-11-18 06:50 pm (UTC)

Re: Suet/Lard

Real suet is harder and thicker than lard, and as was posted above, is grateable. It's the fat from round the beef kidney. Maybe if you picked all the birdseed out you would be left with proper English suet... but lard might be almost as good. I am sure suet is the very best stuff for fossilizing your arteries.
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[User Picture]From: mummm
2007-11-18 07:19 pm (UTC)

Re: Suet/Lard

Oh I am quite sure that you are right on the fossilizing the arteries thing!

Edited at 2007-11-18 07:19 pm (UTC)
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