Saturday 16 August 2014

Best of British - Puddings!

I am sure many peoples feelings about Puddings go back to stodgy school sponges with lumpy custard. However, us Brits really do love our puddings and although it's now officially Summer (and the Sun has raised it's head finally) you can still enjoy some good ol Puddings.

If you're as big a fan of dates and toffee as I am, the Sticky Toffee Pudding is surely the perfect pudding! This moist sponge, sticky dates and toffee sauce dessert is also great as a cupcake.
Rice Pudding is one of the few things my Dad can make! I like mine under cooked so the rice is still soft but hasn't soaked up all the liquid, so you're left with a sweet milk surrounding it.
Now fruity juicy slightly stale bread may not sound good, but this pudding of layered white bread filled with berries makes Summer Pudding the perfect light and fresh way to end your meal.
Spotted Dick (hehe) always make my sisters and I laugh. But this steamed sponge with 'spotted' with currants or raisins is great for good old fashioned desserts.

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Layers of triangled (is that a word?!) buttered bread baked in a custard like milk/egg mixture, the Bread and Butter Pudding has had many variations since its humble raisin dotted beginning, such as this caramel croissant pudding.

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 I'm not going to lie, I hadn't heard of this until it was one of the Great British Bake Off's technical challenge, but I now know the Queen of Puddings is a baked breadcrumb bottom, spread with jam and topped with meringue. 

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This is quite possibly the easiest pudding of all, especially when cooked in the microwave. It's really just a Victoria Sponge style cake on top of golden syrup. Once steamed and turned out, all that gorgeous molten gold falls down the side and you can really see the Treacle Sponge in all it's glory. You really need to serve this with cream, custard or ice cream if not its just too sweet.

I hope everyone's been enjoying the Summer Holidays, or if not, at least enjoying the weekend so far!

Love Vic x

P.S. I've now left a link to what I think looks a pretty reliable recipe, so you can now not only marvel at how good the look, but you can actually make it.

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