The mother of all essential desserts

[Serial_Apologist]

I see where you went with that Anna....

Is no one else getting your jokes?*

They are an ornament to my Friday evening, anyway

Like a Manchester tart, they can't be beaten.

[mangerton]

I've just caught up with this evening's postings and they do bring back memories. In the fifties, my mother made "milk puddings" for my sister and me. Perhaps it was the way she made them, but we enjoyed rice pudding, sago and semolina. I think we may have had junket once, but we rebelled at that. We had blancmange too, and, Mary, when I worked for anumber of years in a well known food company, I discovered that blancmange is cornflour, flavouring and colouring to which milk and sugar are added. The pink were a bit insipid; I preferred the chocolate and caramel.

Synthetic rennet is now available, but as Anna pointed out, it had not been invented at that time. No-one has yet mentioned Miss Muffet's favourite, curds and whey. We were spared that, fortunately.

Edit: It has just occurred to me that soon there will be the junket to end all junkets.

[ardcarp]

What's a Scotsman's favourite pudding? Tartan' custard.

[salymap]

It's easy to make a 'chocolate blancmange' by adding a tablespoon full of sweetened drinking chocolate to cornflour and making it up into a thick custard. Then a dollop of vanilla ice cream can be added to the warm custard when about to eat it.

Haven't done it for ages but need to put on some weight now.

[Ferretfancy]

Here's a yummy one.

Hollygog pudding.

Make some short pastry with SR flour and spread generously with golden syrup. Dot the surface with bits of chopped stem ginger and roll up into a parcel. Put it into a greased dish which is just large enough to hold it, and pour over enough milk to come halfway up the sides. Bake for about 25 minutes. The milk and syrup combine to a butterscotch sauce --- lashings of custard please, or eat it cold with a dollop of vanilla ice cream.

[Globaltruth]

Here's a yummy one.

Hollygog pudding.

Make some short pastry with SR flour and spread generously with golden syrup. Dot the surface with bits of chopped stem ginger and roll up into a parcel. Put it into a greased dish which is just large enough to hold it, and pour over enough milk to come halfway up the sides. Bake for about 25 minutes. The milk and syrup combine to a butterscotch sauce --- lashings of custard please, or eat it cold with a dollop of vanilla ice cream.

This has gone in our recipe book - thanks.

[teamsaint]

have just been at a festival for 4 days.
Any decent food that costs less than £5 is welcome.

So, chips, really !!(£2.50 seemed to be the going rate !!)

[EdgeleyRob]

have just been at a festival for 4 days.
Any decent food that costs less than £5 is welcome.

So, chips, really !!(£2.50 seemed to be the going rate !!)

Speaking to someone today who went to t'olympics last week,fish and chips £8.50 (the size of a goldfish with about 6 chips).

[teamsaint]

Speaking to someone today who went to t'olympics last week,fish and chips £8.50 (the size of a goldfish with about 6 chips).

Nearly as bad as the "Meal Deal " at Millwall...which seemed to be neither a meal or a deal.
They Should have asked that nice Mr Beef Oven to recommend a good local pie 'n mash shop.

[aeolium]

Some wonderful puddings have already been mentioned, but I can't believe that the Queen of Puddings has not - a great winter pudding and supposedly dating back to the C18. There are some very good puddings listed on the left hand side of the linked page, including the lighter Eve's Pudding.

[Barbirollians]

I used to rather like tapioca and sago . Semolina on the other hand was disgusting .

Junket was never inflicted on me I think it was out of fashion by the 1970s. My mum hated junket as a child so she would never have made it anyway.

Lemon meringue pie used to make lots of appearances I remember and apple crumble . Baked apples I could never see the point of .

Nowadays I am much more likely to go for cheese and fruit.

[greenilex]

I like creme fraiche swirled with any decent jam or compote.

[amateur51]

I like creme fraiche swirled with any decent jam or compote.

mmmm and greek yoghurt swirled with honey and some toasted and chopped nuts

[gurnemanz]

Baked apples I could never see the point of .

I had forgotten about them. They were OK but never a favourite. My mother used to do them encased in pastry with dates stuffed in the core, possibly with custard. I remember they came scaldingly hot out of the oven which rendered them uneatable without waiting for about 10 minutes.

[Flosshilde]

What is the favourite dessert of choice of Forum gourmandes and gourmands?

Mine is easy.

Crème brûlée

I'm making a Sussex Pond for guests tonight - just the thing for a dreich day (actually it's not been to bad today, but it was pretty dreich yesterday when I planned the menu)