GBP
The French may have their sophisticated patisseries and America their pies, but whether its crumbles or cobblers, charlottes or custards, there is a traditional English pudding recipe to suit every taste and occasion. Treacle sponge, jam roly-poly, trifle: who among us hasn't been carried off in happy daydreams about favourite childhood desserts that we simply don't get enough of these days?
Traditional English baking is closely based around the fruits and flavours of the changing seasons and it is possible to chart the year through puddings. Desserts which herald the coming of spring include every child's simple favourite of pancakes, easy to make and fun to flip for Shrove Tuesday. Hot cross buns and their association with the Easter story are another spring feature on every baker's calendar.
Late spring and early summer see the return of that quintessential English pudding favourite of rhubarb, which is used to make crumbles and cobblers. Into summer and traditional English baking moves on to delights such as summer pudding and Eton mess. This dish is traditionally served at Eton College at the end of each school year and is a delicious combination of meringues, strawberries and double cream, and - the clue here is in the name mess - could not be easier to make and serve, or more satisfying and summery to enjoy.
More delights are to found come autumn, when traditional English puddings based on pears, plums, apples and brambles really come into their own. Nothing much can beat the pleasure to be had in collecting brambles on a crisp autumn afternoon, to be made into a fruit tart - although the delicious combination of sponge and apples in an Eve's pudding might just manage to. Top it with custard and this pudding becomes a truly sublime, warming autumn pudding.
Cold winter evenings are when traditional English puddings come into their own. There's a reason steamed and suet puddings evolved in English baking, as there aren't many things can guarantee such a warming, satisfying glow. Steamed puddings can be teamed with apples, dried fruit or treacle for a truly comforting winter treat. Not to be outdone, there's also the highlight of any English pudding chef's winter repertoire - a boozy Christmas pudding. This highlight of the baking year requires time, patience, effort and masses of ingredients, but will reward your efforts with a true highlight of the baking calendar.
Late spring and early summer see the return of that quintessential English pudding favourite of rhubarb, which is used to make crumbles and cobblers. Into summer and traditional English baking moves on to delights such as summer pudding and Eton mess. This dish is traditionally served at Eton College at the end of each school year and is a delicious combination of meringues, strawberries and double cream, and - the clue here is in the name mess - could not be easier to make and serve, or more satisfying and summery to enjoy.
More delights are to found come autumn, when traditional English puddings based on pears, plums, apples and brambles really come into their own. Nothing much can beat the pleasure to be had in collecting brambles on a crisp autumn afternoon, to be made into a fruit tart - although the delicious combination of sponge and apples in an Eve's pudding might just manage to. Top it with custard and this pudding becomes a truly sublime, warming autumn pudding.
Cold winter evenings are when traditional English puddings come into their own. There's a reason steamed and suet puddings evolved in English baking, as there aren't many things can guarantee such a warming, satisfying glow. Steamed puddings can be teamed with apples, dried fruit or treacle for a truly comforting winter treat. Not to be outdone, there's also the highlight of any English pudding chef's winter repertoire - a boozy Christmas pudding. This highlight of the baking year requires time, patience, effort and masses of ingredients, but will reward your efforts with a true highlight of the baking calendar.