#Fruit #Sponge #Custard #Pudding
Something to eat not quite after
Partaking in the evening meal, – full
Of yummy fruit – or maybe even Chocolate!
Now, its nice to have with Custard
Great Hot (or Cold)
Enjoyed by all after teatime
Sat on the serving tray
Each little bit of you oozes festive smells,
Allspice, cinnamon and nutmeg
Salsa away with seasonal fruits, mingling
Over a drop of festive tipple
Note how the alcohol burns away in a wonderful display
And leaves a fruity taste to accompany the
Lovely sultanas, currants, candied peel and cherries
Another challenge from WordPress’ 365 Writing Prompts
If a restaurant were to name something after you, what
would it be? Describe it.
(Ok….Dailypost, here goes nothing….!!!)
A pure delight
a combination of sweet bananas
flour , butter eggs and chocolate chips
not forgetting the sugar of course
creamed together the main ingredients
and the star of the show folded through
stuck in a buttered greaseproof tin
and sat in a nice warm oven
Towards end of cooking – cook the custard
Take out of oven – cut a very big slice
and cover in the custard
and simply – enjoy.
Crafting a dessert, is a bit of a magic trick
Oranges sliced and pineapples diced get laid in a dish, and
Next comes the syrup and then the batter, before the dish is covered in foil
Just before the dish is put in the oven – four holes are made to let out steam
Until its time – for it to be turned upside down and
Royally presented to all sat at the table
Excited little ones ask – can i have custard with mine ?
every egg laid
at the chicken coop
has his or her day
served up as a
side alongside bacon 🥓
or three sausages
or combined with veg
to create a quiche lorraine
cooking slowly in oven
or whipped up in a
meringue or custard for a
or left to grow up
and hatch 🐣 on the farm, to
make more eggs for tea
The Oranges sliced, sing on the plate…
they’ve been quite lonely as of late
all alone in their bowl of blue
looking quite bright – but with nothing to do
Now with apples, diced they share
bowls that cooks of note prepare
with other fruit from orchards near
and strawberries grown in the fields each year
In places, you may find some peaches or pears
(depending on what chef has prepared)
mixed up lightly so the fruit is served loose,
served up in its own syrup or juice.
Served up from a place that is quite cold,
so they stay fresh and don’t go old.
A lunchtime, brunch, or evening treat
that any child would love to eat.
And served up wi’ th’ fruit to make children’s dream
is a serving of custard, or better – ice cream!
All served up in a coloured round bowl
An empty dish is the little child’s goal.
Master jack horner’s favourite fruit
who when he was younger liked it to boot
served up with custard and pastry in a pie
but now he is older, new recipes he’ll try
Putting the fruit inside a pan
with spices and vinegar, a sauce is the plan
to serve with a roasted duck for his tea
served up with rice for the whole family
Fragrance of roasted duck in the air
mingles with plum jam and star anise fair
picked from the garden, the purple fruit
now cooking in pan for dinner to suit
But one or two plums are never enough
and the one’s from the market are too soft or too tough
so while duck is cooking, Jack is running amuck
picking up garden plums for his duck
Salford, 12th February 2017
I have a vague recollection of Local Authority school puddings.
I speak of course of school dinners.
The sweet smell coming from the ovens whilst great vats of sweet smelling sauce bubbled away on a stove away from the main course.
The very idea of cabbage (or worse, curry) permeating through the desert ovens was a nightmare reserved specifically for Mathematics classes. Horrors unleashed over a protractor or set square. Thankfully, the cooks saved us from that.
Of course, there were likes and dislikes.
Pears in Syrup with cream (or if you were lucky – Chocolate custard), Peaches in Cream (or Custard) and Fruit Cocktail were regulars on the pudding menu – Fruit Yogurt on Odd days, and if it were something special – Angel Delight. Of course, the good stuff was always balanced out with the bad – Prunes made an appearance on more than one occasion – and it took a load of Condensed Milk or Custard to take the taste away.
The Chocolate sponge and Apple pie always ended up with empty plates – They always covered the pie with vanilla custard, so thick – it would coat the back of the spoon and refused to budge. Mash up the sponge in the custard, and it made an interesting (but very tasty ) Mix, and very little ended up in the slop heading for the litter bins. Jam covered sponge (mostly strawberry) and Fruit sponge (mostly sultanas) were also favourites
Tapioca – a lesson in life if ever there was one and Rice pudding were regular puddings, if you got the rice pudding – you always got a drop of strawberry (or damson) jam
it changed your rice a different colour when you swirled it round.
And despite you all meeting up in the hall, and getting your dinner together – there would always be more than one goldilocks moaning her sponge and custard were cold.
As I got older – I understood where they were coming from.
#Coloryourworld #Cyw #Yellow
I like the colour yellow,
like the way it appears in a sunny day
or a soft boiled egg at breakfast
so many colours depend on it
we’d have bluegrass on the lawn
and funny coloured sunflowers
and Citrus fruits ? No Orange, Lemon or Lime
So Have a Banana! and Rejoice!
this bright and colourful fellow,
The colour who makes Mustard Bite
yet makes Bananas and Custard Mellow
perhaps you might like to celebrate
with a Lemon meringue pie on your plate.