Similar to the American food thread, what about British food? ?

Trifle
Steamed puddings like one I make with mincemeat in the bottom of the basin and chopped apple mixed into the sponge mix - with lashings of custard. Go on-line snd look at Delia recipes 😊
For hot days like I assume you are having at the moment I would have say a fruit salad of papaya, mango, melon chopped soaked in a lime syrup served with coconut yogurt.

Our on line cooks/chefs are Mary Berry, Jamie Oliver, Delia, James Martin, - actually there are loads of them and you can find lots of recipes there.

Unless you are talking about cakes?

There are loads of those. Do you make mince pies?

I would suggest Whitewave that a pudding made up of mango, papaya, melon and lime is probably more Australian than British as all of those fruit can be grown in Australia and none of them can be grown in the UK without great effort.
Perhaps Nana would appreciate a traditional British Summer Pudding made with fruits grown in the UK during summer but also easily grown in most parts of Australia.

It’s a Griddle cake*nanna8*. A girdle is something other. If you are doing z Welsh, cawl is good. A stew of lamb’s neck, carrots ,leeks, celery and potatoes.

Mince pies, Bakewell tarts, Cornish fairings then a multitude of puddings like Sussex Pond pudding…

Good old bread and butter pudding easy as chips even I can make it (not that I do )

I wouldn't make a hot steamed pudding for an Australian buffet - wouldn't get many takers methinks. Noone eats them anymore in the UK do they? A trifle or a jelly ( yuk) might be better or a plate of digestives . Lets face it, most British food doesn't travel well, most people here would rather have a curry or sushi rhan a hotpot these days.

Bakewell tart is easy to make especially if you use readymade pastry and can be served as a dessert or a cake. A good trifle is a thing of joy.

I don't think that there's such a thing a British food. There are recipes specific to regions and the four countries which make up Britain but I can't think of anything British.

Jamesandjohn, a girdle is scottish, a griddle is Irish, they are the same thing.
Regional cakes are lovely. Since it's Christmas time how about Grasmere gingerbread, Scottish shortbread, and you can't go wrong with a good old Victoria sandwich cake.

If you're thinking along cake lines - then a West Country cream tea. Very easy - provided you can get the clotted cream component.

What I know is Cornish-style cream teas - so that means the scone (and no - it is NOT with sultanas in!), spread with butter, then spread with jam and the clotted cream goes on top. I've tried a couple of "cream teas" since I moved to Wales and thought "What the heck - there's sultanas in the scones!!!!". So yep a West Country proper cream tea - and the Cornish way (correct one imo) is the cream gets dolloped on top. The Devon way is cream on top of the scone (seems to be instead of butter?) and then jam on top of that. T'aint right that way I tell 'ee....it's got to be that cream on top (as per what one does with puddings).

Minimoon A girdle goes round your waist, holds your stomach in and your stockings up. 🤭

I can’t think of anything I’d want (I’ve never had American ‘biscuits’) except perhaps clam chowder, but even that has been nothing very special the last couple of times. Should add that most of our visits to the US have been to Cape Cod.

Oops, sorry, should have been on the other thread!

Steamed pudding ( golden syrup, or marmalade) .
With real custard. Mmmmmmm.

Steak and kidney pie.

Fish and chips. Cockaleekie. Lancashire hotpot, Toad in the hole. Apple pie. Shepherds pie, Cottage pie.
Fish pie. Kippers. Full cooked British Breakfast. Cullen Skink
Roast beef with yorkshire pud.

Oh , "sweet".

:-)

CariadAgain

If you're thinking along cake lines - then a West Country cream tea. Very easy - provided you can get the clotted cream component.

What I know is Cornish-style cream teas - so that means the scone (and no - it is NOT with sultanas in!), spread with butter, then spread with jam and the clotted cream goes on top. I've tried a couple of "cream teas" since I moved to Wales and thought "What the heck - there's sultanas in the scones!!!!". So yep a West Country proper cream tea - and the Cornish way (correct one imo) is the cream gets dolloped on top. The Devon way is cream on top of the scone (seems to be instead of butter?) and then jam on top of that. T'aint right that way I tell 'ee....it's got to be that cream on top (as per what one does with puddings).

I agree that the Cornish way is best and makes more sense.😄

Cornish pasties are very yummy too.

cariad 😮😮 never use butter on a Cornish tea.

Devon uses splits, but it seems to have morphed into scones.

....one thing I don't think has ever been missing from any cream teas I've had - whether Cornish, Devon or here in Wales (with fruit scones!!) has been my butter.

I am a Devonian and must admit I've never had splits and don't think I've even come across them. But I do things the Cornish way because I prefer that - though my mother would have told me that was correct (just because it was the Cornish way and she regarded herself as "Cornish" - to the extent she regarded Cornwall as a country - rather than a county). Cue for me going "Mother...it's a county...you're English!!!!"

Scones and butter and jam✅
Scones jam and cream✅

Splits are a soft sweet bread that were made into buns cut (split) across the top with cream and jam stuffed into the split.

How about Eton Mess? Easy to make and good for hot weather.

A girdle is a Scottish/Irish flatplate, similar to a girdle.