The InkwellCrafting 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 ?
Salford 22nd September
An Acrostic in response to the Daily Post….
Cakes and puddings
Resolutely rounded off, their memory occasionally left
Under the dining room table – a veritable feast for the domestic
Mouse, guinea pig or hamster who help themselves to the
Bits of topping missed by mum or dad
Look out , underfoot – and
Expect to find a very happy pet indeed – eating the crumbs
taken as a snack or a pudding
a buttery biscuit base inlaid with
rich fruit jam in its centre
totally tasty at tea time
twist on the tale ?
a bake well places an almond sponge
right on top of the fruity bit
tempting nevertheless
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.
a response to the prompt by inkdrop to One, Two, Three!
with a humble nod to the prompt Pour Some Sugar on Me
Three Sponge Puddings
Golden Syrup
Strawberry
Chocolate
(all served wi’ custard)
Three Cakes
Treacle
Coconut
Sultana
(all served with cream)
Three Cheesecakes
Vanilla
Mandarin
Blackberry
(Nice wi’ ice cream)
Tuck in!
In response to the prompt Local Flavor
Salford, 26th June 2016
You mention the word pudding to me and i’ll ask you a basic question
Sweet or Savoury ?
You see, regular readers of this blog know I hail from that part of North West England known as Greater Manchester – or if you’re post Manchester County – I’m a Salford Lad from Lancashire.
Now the region I live in is the home to some fantastic traditional recipes, ranging from Lancashire Hotpot to Traditional Sunday Roast. But in addition to pies and pasties (which we adopted from our Cornish cousins) we also have Savory puddings
These are round suet pastry parcels which are filled (in the whole) with Steak and Kidney and then steamed in a water bath before being served up with vegetables of your choosing…Cut them open after cooking and the juices from the meat turn into a rich gravy. They go well with any vegetable – but nip to the local chippy and you’ll find them in the whole sold with chips.
They go down nicely with a drop of HP Sauce.
Of course – we also have puddings in a sweet sense too. Sponge is my favourite (its a cake), again it can be steamed , but some people prefer their sponges oven baked – so whatever layer your sponge cake looks like comes out like the top layer is protected. Various fruits can go into a sponge cake, everything from Bananas to Apples, my particular favourite – Strawberry Jam particularly if its served with Vanilla Custard. A delicious Tea time treat.
regional favourites from the area ? There’s the regional variation on the tartlet, with jam and sponge covered in marzipan fondant in bakewell whilst up the road, in greater Manchester, the sponge goes and the jam is layered with custard and coconut.
And my favourite school dinner pudding when I was younger – Chocolate Sponge and Chocolate Custard.
