Puddings and Cakes in England

There are hundreds of variations of sweet puddings in England but each pudding begins with the same basic ingredients of milk, sugar, eggs, flour and butter. Many of the puddings involve fresh fruit such as raspberries or strawberries, custard, cream, and cakes.

The more traditional and well known home-made puddings are apple or rhubarb crumble, bread and butter pudding, spotted dick and trifle. The traditional accompaniment is custard, known as crème anglaise (English sauce) to the French. The dishes are simple and traditional, with recipes passed on from generation to generation.

Puddings

Spotted Dick (Also called Spotted Dog)

Sponge pudding with sultanas and raisins.

Trifle
Made with layers of sponge cake altternate with custard, jam or fruit and Whipped Cream. Sometimes alcohol-soaked sponge cake is used.

Apple Crumble
Often served with thick cream, ice cream or custard.

Hasty Pudding
A simple and quick (thus the name) steamed pudding of milk, flour, butter, eggs, and cinnamon.

Bakewell pudding -also called Bakewell Tart.

Custard
A thick, rich, sweet mixture made by gently cooking together egg yolks, sugar, milk or cream, and sometimes other flavorings. Most people today use a yellow powder mixed with milk, water and sugar. Custard can be served as a hot sauce, poured over a dessert, or as a cold layer in, for example, a trifle. When it is cold, it 'sets' and becomes firm.

Bread and butter pudding - old English favourite

Semolina Pudding
A smooth, creamy puddmade of milk, eggs, flavouring and sugaring. Semolina is cooked slowly in milk, sweetened with sugar and flavoured with vanilla and sometimes enriched with egg. Semolina pudding can be served with raisins, currants or sultanas stirred in or with a dollop of jam.

Roly-poly
A pudding made of jam or fruit rolled up in pastry dough and baked or steamed until soft.

English Crumpets
A tasty "muffin" that goes great with tea, and spread with butter and preserves.

Mince Pies
Pastry shells filled with mince meat, and sometimes brandy or rum. Traditionally aten at Christmas time.

Treacle pudding
A steamed pudding with a syrup topping.

Jelly and Ice Cream
A favourite party food for children.

Cakes

The Victoria Sponge - Named after Queen Victoria

Parkin

A spicey cake combining oatmeal and ginger. Traditionally enjoyed around Guy Fawkes Night (November 5)

Simnel Cake
A traditional cake for Easter and Mothering Sunday (Mothers' Day).

Sample Pudding Menu Served in a restaurant in england

Apple and Plum Crumble with custard served hot or cold with cream, custard or ice cream.

Apple and Blackberry Crumble served hot or cold with cream, custard or ice cream.

Vanilla creme brulee with a Shrewsbury biscuit.

Lemon Meringue served cold with cream or ice cream.

Strawberry cheesecake with strawberry sauce.

Bread & Butter Pudding served hot with custard.

Sticky toffee pudding with vannila ice cream toffee sauce.

Ice creams - strawberry and cream, vanilla, chocolate, rum and raisin and honeycomb

Sorbets - raspberry, lemon, blackcurrant, mandarin and apple

Cheeses: Stilton, Shropshire blue, Appleby's Cheshire and Mrs Kirkham's Smoked Lancashire cheeses served with celery, grapes and biscuits

A Traditional English Christmas Dinner

The Christmas Dinner is the main Christmas meal and it is usually eaten at mid-day or early afternoon.

A traditional Christmas dinner includes roast turkey, brussels sprouts, roast potatoes, cranberry sauce, rich nutty stuffing, tiny sausages wrapped in bacon and lashings of hot gravy. For pudding (dessert) there's always a rich, fruity pudding which you douse in flaming brandy – said to ward off evil spirits.

Roast Turkey

Roast Potatoes

Brussels Sprouts and Chestnuts

Parnish and Swede

Stuffing

Bread Sauce

Bread Cranberry

A Turkey Tradition
A Christmas tradition involving the turkey is to pull its wishbone. This is one of the bones of the turkey which is shaped like the letter 'Y'. Two people will each hold an end and pull. The person left with the larger piece of the bone makes a wish.






The Christmas Pudding (dessert)
Christmas pudding is a brown pudding with raisins, nuts and cherries. It is similar to fruitcake similar, except that pudding is steamed and fruitcake is baked.
Christmas pudding is served with custard or brandy sauce. Brandy is often poured over the pudding, which is then set a light as it is carried to the table. The lights are turned off so people can see the flames.
Traditionally silver coins were hidden in it. A silver coin brought good fortune to whomever was lucky enough to find it when the pudding was cut.





History of the Christmas Pudding
The Christmas pudding known today began life as Christmas porridge called Frumenty, a dish made of wheat or corn boiled up in milk. As time went on, other ingredients, such as dried plums or prunes, eggs, and lumps of meat were added to make it more interesting. When cooked, it was poured into a dish. This pudding was called Plum Pudding. The name 'Plum Pudding' continued to be used even when people used raisins, currants, and sultanas instead of prunes.


The traditional time for making a Christmas pudding is on 'Stir Up Sunday ' at the beginning of advent. A proper Christmas pudding is always stirred from East to West in honour of the three Wise Men and traditionally made with 13 ingredients to represent Christ and His Disciples. Every member of the family must give the pudding a stir and make a secret wish.






Christmas Crackers
Traditionally a christmas cracker is placed next to each plate on the Christmas dinner table. When the crackers are pulled, out falls a colourful party crown, a toy or gift and a festive joke.

Shepherds' Pie
Made with minced lamb and vegetables topped with mashed potato

Cottage Pie

Made with minced beef and vegetables topped with mashed potato.

Gammon steak with egg (gammon is ham)

Lancashire Hotpot

A casserole of meat and vegetables topped with sliced potatoes.

Pie and Mash with parsley liquor
A very traditional East End London meal. The original pies were made with eels because at the time eels were a cheaper product than beef. About fifty years ago, mince beef pies replaced the eels and have now become the traditional pie and mash that people know.
The traditional pie and mash doesn't come without its famous sauce known as liquor which is a curious shade of green and definitely non-alcoholic. The liquor tastes much nicer than it looks (it's bright green!).
Jellied eels are also an East End delicacy often sold with pie and mash

Bubble & Squeak

Typically made from cold vegetables that have been left over from a previous meal, often the Sunday roast. The chief ingredients are potato and cabbage, but carrots, peas, brussels sprouts, and other vegetables can be added. The cold chopped vegetables (and cold chopped meat if used) are fried in a pan together with mashed potato until the mixture is well-cooked and brown on the sides. The name is a description of the action and sound made during the cooking process.

English breakfast

Eggs, bacon, sausages,

fried brad,mushrooms,baked beans

Bangers and Mash (mashed potatoes and sausages).
Bangers are sausages in England. (The reason sausages were nicknamed bangers is that during wartime rationing they were so filled with water they often exploded when they were fried.)

Black Pudding (Blood Pudding)
Looks like a black sausage. It is made from dried pigs blood and fat). Eaten at breakfast time Recipe
Black pudding recipes vary from region to region, some are more peppery and some are more fatty than others.








Bacon Roly-Poly (made with a suet pastry)

Cumberland sausage
This famous pork sausage is usually presented coiled up like a long rope

Favourite Children Meals
Three favourite meals with children are fish fingers and chips, pizza and baked beans on toast.

TYPICAL TRADITIONAL ENGLISH DISHES

Traditional English dishes have had competition from other dishes over the years. Despite this, if you visit England, you can still be served up the traditional foods we have been eating for years.

Main meal dishes

Roast beef and Yorkshire pudding
This is England's traditional Sunday lunch, which is a family affair.

Yorkshire Pudding
This dish is not usually eaten as a dessert like other puddings but instead as part of the main course or at a starter.
Yorkshire pudding, made from flour, eggs and milk, is a sort of batter baked in the oven and usually moistened with gravy.
The traditional way to eat a Yorkshire pudding is to have a large, flat one filled with gravy and vegetables as a starter of the meal. Then when the meal is over, any unused puddings should be served with jam or ice-cream as a dessert.

Toad-in-the-Hole (sausages covered in batter and roasted.)
Similar to Yorkshire Pudding but with sausages placed in the batter before cooking.

Roast Meats ( cooked in the oven for about two hours)
Typical meats for roasting are joints of beef, pork, lamb or a whole chicken. More rarely duck, goose, gammon, turkey or game are eaten.
Beef is eaten with hot white horseradish sauce, pork with sweet apple sauce and lamb with green mint sauce.

These three platefuls of food were served up in a pub
I would say that they are enormous portions and not what a typical British person would eat in one sitting.

Chicken salad

Steak and Kidney Pie with chips and salad

Cornish Pastie with chips, baked beans and salad

Fish and chips
Fish (cod, haddock, huss, plaice) deep fried in flour batter with chips (fried potatoes) dressed in malt vinegar. This is England's traditional take-away food or as US would say "to go". Fish and chips are not normally home cooked but bought at a fish and chip shop ("chippie" ) to eat on premises or as a "take away"

Ploughman's Lunch
This dish is served in Pubs. It consists of a piece of cheese, a bit of pickle and pickled onion, and a chunk of bread.

Hello we are las indecisas (in english inthecisas)(jeje)