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

Suet/Lard

[pop-o-pie.livejournal.com]

Suet is rendered (or not rendered) from cows or sheep and lard is rendered (or not) from pigs. In the US it is easier to get lard, as it is available in most grocery stores, especially in the South and Southwest. It would behave reasonably well in the recipes being discussed here.

That cake you're reminiscing about sounds heavenly. Coconut and citron would be perfect together.

Re: Suet/Lard

[mummm.livejournal.com]

Ohhhh LARD! Now I understand! That really takes me back to my childhood.

I need to search through my mother's things that are still packed up and see if I can find that recipe. I think she had it somewhere. I dearly loved it, and I am not all that fond of cake. My husband loves fruitcake... yes, fruitcake. It's nice in very small quantities and a bit sweet for me.

Re: fruitcake

[pop-o-pie.livejournal.com]

I'm sure you've heard that joke about how that one fruitcake in the tin has been mailed back and forth among people for years.

I have a fruitcake recipe that is very involved, that requires curing for a number of weeks before being eaten. If I remember correctly it takes a lot of brandy.

Re: fruitcake

[mummm.livejournal.com]

And you sample the brandy many times while you make it... right? *L*

Re: fruitcake

[pop-o-pie.livejournal.com]

Nothing like the happy cook sampling the sauce. It makes everything taste better!

Re: fruitcake

[mummm.livejournal.com]

Rum Balls.... I used to make them. Just the smell makes you feel better!

Re: Suet/Lard

[arielstarshadow.livejournal.com]

If you get real fruitcake and not the bricks that we tend to see here in America, fruitcake is very, very good. The Brits make damn fine fruitcake.

Re: Suet/Lard

[mummm.livejournal.com]

Oh I know, but my husband even likes the bricks! *L*

Re: Suet/Lard

[veronica-milvus.livejournal.com]

Real suet is harder and thicker than lard, and as was posted above, is grateable. It's the fat from round the beef kidney. Maybe if you picked all the birdseed out you would be left with proper English suet... but lard might be almost as good. I am sure suet is the very best stuff for fossilizing your arteries.

Re: Suet/Lard

[mummm.livejournal.com]

Oh I am quite sure that you are right on the fossilizing the arteries thing!