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Apologies if this has already been mentioned somewhere upthread.
A new American show currently being shown on Food Network UK - “Adam Richman eats Britain”.
The basic premise of each episode is Richman visits a part of the UK to eat something iconic from there (presumably Brit foods that are known to North Americans). For example, he goes to Aberdeen to eat Aberdeen Angus beef and Bakewell to eat Bakewell Pudding. He also visits other food places in the area. Presumably it’s available in North America. But, if not, extracts are on YouTube
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I just took a screenshot of the opener for Adam’s show. Glamorgan Sausage, Eton Mess and Melton Mowbray Pork Pie jumped out at me because I cannot remember hearing much if anything about them.
My list of British regional foods would start with a Cornish Pasty from Cornwall. I have gotten them elsewhere but never in the source area. Then there are the regional British cheeses that I have never tried in their “home country”.
Scouse from Liverpool and Laverbread from Wales are things I have heard of but never seen, as are Spotted Dick and Scottish Egg but I guess those are from all over Great Britain. Or not?
The only dish I can think of that I would tend to avoid would be jellied eels. I am good with haggis and black cheese but I draw the line at the eels…
Mushy peas, definite yes. Mushy eels, hard no.
Interesting subject!
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I made a Bakewell pudding just the other day using leftover pastry scraps from a quiche. It’s a very quick and tasty bake.
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“I can’t blame anyone else because I am definitely going back in for another bite because it tastes so good! But I am definitely going to be regretting this tomorrow morning!!”
My response: “Come on ice cream!”
That woman went back for more, I have to respect that.
I’ve always liked the sound of “Eton Mess”, and was afraid I’d spoil it by learning what it really was!
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Scotch eggs are everywhere. Supermarkets always have the basic version - egg, sausage meat, breadcrumbs. But farmers markets, such as the one we went to yesterday, will offer different varieties. I’m partial to a black pudding one, where black pud is mixed with the sausage. Not so keen on the Thai chilli one - that’s messing too much with a food icon.
Spotted Dick (and other Victorian era steamed puddings) are rarely seen these days in restaurants and, probably, rarely made at home. All you see nowadays of that sort of dessert is sticky toffee pudding which is all but impossible to avoid. And, often, you’d wish you’d avoided it. A good version, however, is a thing of joy. I was fortunate to eat what’s considered to be the original version at its birthplace of the Sharrow Bay Hotel. Of course, it isnt completely accepted that Francis Coulson invented it - but he certainly got the credit for popularising it.
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As for Eton Mess, it’s simplicity itself. And a lovely summer dessert. Just three ingredients - meringues (bought), cream, strawberries. it’s impossible to mess up. Whip cream to the “soft peaks” stage, fold in broken up meringues and ripe strawberries, eat.
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The British “Sunday Roast” - with a twist
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It’s a perfect food.
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We could probably have a whole thread on the subject of steamed puddings. It could be our own version of the Pudding Club.
A catchy name - not least as it is a British slang expression for being pregnant.
Apart from Christmas Pudding, which I’ve made once (bought ones are good enough not to bother making our own), the only traditional steamed pudding I’ve made is Sussex Pond Pudding. You bake a whole lemon (pierced several times with a skewer) in the middle of the pudding mix. It becomes so soft that everything is edible and the juice leaks out to form a sauce. Delish. St Delia has a recipe for individual ones - nice but not as good as one with the whole lemon
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Good idea! A steamed pudding, made right, really is a thing of joy. I make Christmas puddings every year and, regularly, a steamed syrup sponge (thank you, Fergus Henderson) served with copious amounts of custard.
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I keep thinking I should put an effort into making puddings. Trouble is, Mrs Harters isnt fond of them and the recipes are always for puddings large enough to feed an army. I have Mum’s “Good Housekeeping” cookbook from the early/mid 1950s which will have been published just after the last foods came off rationing, post World War 2. I’ve also got a late version (1920s) of Mrs Beeton’s 19th century cookbook. Both would be rich sources for whenever I can put my mind to it. Needless to say, I’m impressed you have the will to regularly make a syrup sponge (a favourite of mine in winter - but I buy individual sized ones at the supermarket).
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You could always scale the recipe down. The syrup pudding in Fergus’s book uses 5 eggs and I reduce it down to 1 to give 4 smallish servings. I must admit that I love puddings so much that I recently bought Regula Ysewijn’s Pride and Pudding: The history of British puddings, savoury and sweet. It’s a lovely book that I can’t wait to try out.
My partner bought Regula’s “Oats in the North, Wheat in the South”. Interesting baking book. And thanks for the mention of the pudding book - order now placed with Amazon.
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Me too. And fudge.
My diabetes nurse isnt keen on my love for them
May I throw Kendal Mint Cake into the sugary mix.
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I think I did mint cake on one visit, but it has been ages!
For many, many years I had heard of Banoffee pie but had never had the chance to try some. However, I saw this when I was in Bangkok in December and though it wasn’t true Banoffee pie, I decided to get some. It was decent, but tooth numbingly sweet. I do hope to try the real thing someday and hope it isn’t as sweet. It cost THB 99/CAD $3.68/USD $2.69/£2.14.
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I was thinking, “99p for that is a BARGAIN!!!”
99 Baht in the real world, though.
Sadly shaking my head…
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