?

Log in

No account? Create an account
Eroticdreambattle [entries|archive|friends|userinfo]
Tony Grist

[ userinfo | livejournal userinfo ]
[ archive | journal archive ]

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.
linkReply

Comments:
[User Picture]From: poliphilo
2007-11-18 08:31 pm (UTC)
No, my mincemeat doesn't contain meat (unless you count the suet). The main ingredient is vine fruits.

Our supermarkets (well, some of them) have butchery counters with real live butchers behind them, but I wouldn't buy my suet from them. Instead I'd expect to find it on the shelves- in the same section as the flour and other baking ingredients.

It's sold in packets. The leading brand is Atora.
(Reply) (Parent) (Thread)