Puddings And Pies

[poliphilo]

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.

Comments

[aellia.livejournal.com]

I rememeber buying lumps of suet from the butcher and grating it.
It was even better than the packet stuff. I don't know if you can still get it.
I'm good at pastry too. I'm making steak pie today

[poliphilo.livejournal.com]

These days I get my meat from the supermarket. I don't suppose it would occur to them to sell suet at the butchery counter.

[frankepi.livejournal.com]

I feel guilty when I eat pig. They're quite clever.

[poliphilo.livejournal.com]

Me too. But I'm afraid it doesn't stop me.