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

Apple Crumble is a traditional British sweet dish that came into being at the end of the war. Easy to make and tasty. Serve with cream or custard.

I bought a new style bread loaf from Tesco which is very healthy, a lot more expensive than usual supermarket bread , and it got universally rave reviews.
When my shopping arrived Tesco has substituted their new style bread with a top quality Hovis obviously as the new style loaf was sold out. This makes me think that there is a tremendous market for really good bread that ticks all the boxes.

25Avalon

Apple Crumble is a traditional British sweet dish that came into being at the end of the war. Easy to make and tasty. Serve with cream or custard.

I’ve often made various crumbles while staying at a BiL’s place in France - very popular with neighbours who come for dinner!
Another BiL - a bilingual ‘foodie’ who spends much of the year in Paris recently told me that just about every bakery there now sells ‘le crumble’.
(He may be exaggerating just a bit…).

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).

Yes, this!!

But no butter. And absolutely no dried fruit in the scone.

Are you from Devon, CariadAgain, yet you like your jam on first? 😲

Ps so is DH and he likes jam first 😀
He did say the other day that I am not a great scone maker so he'll have to go out for a cream tea.

British sausages and mash with onion gravy; sausages probably available from a butcher as Australian sausages are generally quite different.

Your raisin bread is delicious, nanna8, perhaps you could use it to make that bread and butter pudding that Bluebelle suggested.

I know you want sweet things nanna8 but I will just have to tell you that we wanted a gammon at Christmas last year (NSW) and couldn’t get one anywhere. Apparently there is a butcher in Melbourne who sells them. Just in case you want to be ready for next year!
The excellent butcher in Sussex Inlet had never heard of one!

vegansrock

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.

Most people, rather an assumption there. We eat steamed puddings, yes treacle, jam, hot with glorious thick creamy custard, even spotted dick. Nothing like it on a cold wet and windy day. We are traditional eaters, although some like a curry, it's not my first choice of meal, too spicy, apart from korma, and the cooking smells last longer than my cooked fish!! As for sushi, well if you like tasteless food, go for it.

I have several books of English cookery by people like the redoubtable Jane Grigson and she enthuses about less popular food items such as kippers, other smoked foods, savoury meat pies, baked apples, sussex pond pudding, summer pudding, kedgeree (yes, I know it’s Anglo-Indian but it’s a wonderful dish that deserves not to lapse into further obscurity) and many more. She and Elizabeth David did much to reawaken interest in traditional English and British food in the 50s and 60s.
And as a point of interest a fair few years ago I belonged to a French conversation group here which did exchange visits with a similar group in France — le crumble was much admired even then and I believe is now very popular in France. (Along with Marks and Spencer clothes.)

No-bake cheesecake?
You could top it with raspberries or strawberries.

I know they are supposedly American but that is the baked kind (imo).

Bakewell Tart or Bakewell Pudding.
Eton Mess (very easy).
Yorkshire Parkin
Scottish shortbread.

Bara brith is easy.

Rather like Australian boiled cake in fact.

Yorkshire curd tarts and Bakewell pudding come to mind.

Grandmabatty

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.

National cuisine does not mean typical of the whole country. Think about France. We talk about French cuisine but most of the top recipes are regional, cassoulet for example.

If you are interested in English food I do heartily recommend reading English Food, by Dorothy Hartley, it gives explanation and context for all kinds of typically English (regional) dishes and how the way crops were turned into edible dishes reflets the agriculture, geology and weather of every region.

Allira

Bara brith is easy.

Rather like Australian boiled cake in fact.

I bought some Bara brith today 😀

Monica I did say region as well as country. Thank you for the book recommendation. I'll have a look for that.

I wsih it was easier to find Tapioca and Sago, either as as a tinned milk pudding or as the ingredient to make a milk pudding. Sago pudding has disappeared and tapioca seems to be a luxury item at over £2.00 a can!

In addition, why has blancmange powder disappeared? I know it is basically cornflour and sugar with flavouring but how can I make a trifle without it - and the packets were so convenient. Sadly it has gone the way of junket tablets. Junket was driven out by "Angel Delight" which initially tastes ok but leaves a not so good aftertaste.

Welsh Girdle cakes

Welsh cakes are easy peasy. Just don't burn them!

www.visitwales.com/things-do/food-and-drink/welsh-food-and-recipes/traditional-welsh-cakes-recipe

Beechnut

Allira

Bara brith is easy.

Rather like Australian boiled cake in fact.

I bought some Bara brith today 😀

Time to make some 😀

The problem is, there always seem to be a couple of overripe bananas hanging around, so it's usually banana cake.

Aely

I wsih it was easier to find Tapioca and Sago, either as as a tinned milk pudding or as the ingredient to make a milk pudding. Sago pudding has disappeared and tapioca seems to be a luxury item at over £2.00 a can!

In addition, why has blancmange powder disappeared? I know it is basically cornflour and sugar with flavouring but how can I make a trifle without it - and the packets were so convenient. Sadly it has gone the way of junket tablets. Junket was driven out by "Angel Delight" which initially tastes ok but leaves a not so good aftertaste.

I suspect Aely that the main reason sago, tapioca and blancmange, junket, are no longer readily available is becuase more people feel like me about them than feel like you.

I loathe all of them, hated them as a child and would not touch them as an adult. But i agree about the Angel delight aftertaste

Lemon posset?
Syllabub?

Both at least English in origin, if not British, and very easy to make.

I'm m with you MOnica I stopped drinking milk when I was 18 months old so any milk puddings were anathema to me. I was once given junket when we were on holiday, and the sheer horror of that cold slimy "stuff" sliding down my throat nearly gave me nightmares. Blancmange was alright- I wonder if it's been overtaken by things like cheesecake.

Some good ideas, thanks. I have made bread and butter puds with our fruit loaf and it is very nice - especially if you add cinnamon. Easy too a!

Love bread pudding, so I would do that, also like Rock Cakes.

Aely I bought Pearce Duff blancmange off Amazon - Several sachets in a pack.
One was Strawberry flavour to make into pink custard for a nostalgic “school dinners style pudding”
Ps. In the 70s our school dinners were actually good enough to eat😻.

Jam tarts with 50/50 butter and lard pastry and rock cakes are my go to easy make (easy eat too)😋

Granmarderby10

Aely I bought Pearce Duff blancmange off Amazon - Several sachets in a pack.
One was Strawberry flavour to make into pink custard for a nostalgic “school dinners style pudding”
Ps. In the 70s our school dinners were actually good enough to eat😻.

My brother as a child, when asked what flavour of blancmange he would like ( a rare chance to choose, usually we got what we were given) opted for polson, as we had the brown one last time.