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

Reported

Trifle ( I make mine without jelly) is British, I would say, not particularly regional. My family likes bread and butter pudding, lemon meringue pie, Eton mess, and crumble.
Is macaroni cheese British - I'm a vegetarian and I make this regularly.
All milk puddings - rice, tapioca, semolina, are the work of the devil, in my opinion, and were the much loathed feature of my childhood: oddly, rice pudding was offered as dessert several times when I visited Cuba.

I’m going German today and making a stollen.😊

Bread and butter pudding that should say.
Oh, and rice pudding.

Apple crumble
Apple pie
Spotted Dick
Bread and butter
Christmas Pudding (Of course)
Trifle
Eton Mess
Lemon meringue pie
Curd tart
Custard tart

To name a few … 😁

nanna8

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!

Oh good!

I do miss the raisin loaf from Coles or Woolworth's! 😁
The fruit loaf in the UK is all right but just not the same.

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.

Have you looked at a dessert menu recently vegansrock? No menu is complete if it does not offer Sticky toffee pudding, and a lot of other similar dishes, crumbles of all types, not to mention chocolate brownies. You are usually offered ice cream or custard and a lot of people go for the custard option.

Do not forget that English cookery goes back much further than the stodgy horrors of Victorian England. Try looking at some of the receipes in medieval and Tudor cook books which have some lovely flavourful dishes

My daughter bought Pearce Duff from Amazon a couple of years ago and we split the order, but the flavours available were very limited. I just can't understand why it is only available through Third Party Sellers on Amazon.

Someone suggested it might have been replaced in popularity by Cheesecake. Now, I love real cheesecake (not the American version, but the 10,000 calories a mouthful, stick to the inside of the mouth stuff) but it is hard to come by - and useless for topping a trifle!

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.

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

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😻.

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

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!

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.

Lemon posset?
Syllabub?

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

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

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.

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

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.

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

Allira

Bara brith is easy.

Rather like Australian boiled cake in fact.

I bought some Bara brith today 😀

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.

Yorkshire curd tarts and Bakewell pudding come to mind.

Bara brith is easy.

Rather like Australian boiled cake in fact.