British food is often treated as a joke, especially in Britain. Memories of meals cooked in the school and are too bulky sweets abound. But food in Britain is through a kind of rebirth, where traditional recipes are invented and re-launched as explore new techniques and styles are brought into the kitchen.
It must be said, however, that English cuisine has always tended to excel in sweets. Here we present two desserts. A classic "Pudding"and a cake with a new school of British cuisine.
Blackberry suet pudding
Ingredients:
400 g of blackberries (or not enough to fill), washed and cleaned
4 tablespoons sugar
450g flour
180g suet
Pinch of salt
Method:
The flour, fat and salt in a bowl and mix before processing enough water to make a firm dough. Size 2 / 3 of dough and roll out on a floured surface. Use the line bottom and sides of a heat resistant bowl 1L.Tip the fruit and sugar in this. Roll out the dough used to cover the remaining pudding. Cut a circle of baking paper and use them to cover the pudding. Hot over the cake in a double layer of film in a steamer and cook for 2 hours. When you are ready to remove the foil and baking paper and give top of the pudding into a bowl. Slice and serve with iced milk.
Gooseberry and Elderflower Parfait
Ingredients:
450g gooseberries, toppedand tailed
2 tbsp elderflower cordial
225g sugar
150ml water
2 egg whites
300ml cream
Method:
Place the gooseberries in a pan with the elderflower cordial. Bring to a boil, reduce to a simmer and cook until they are soft (about 30 minutes). Let cool then melt into a puree. Pass through a fine sieve, pressing with a wooden spoon, and discard the pulp. Place the sieved puree on one side.
Add water and sugar in another panand slowly bring to a boil. Boil for 5 minutes, then remove from heat. While syrup is cooking Beat the egg whites stiff (not dry), then add the syrup in a steady stream. Continue to whisk all the time, until the mixture is glossy and stiff.
Whisk the cream until stiff, then fold the mashed gooseberries in thick meringue, then cream. Stir to combine and then freeze. Serve from the freezer.
I hope you enjoy this classic British dessert and nowTo study both traditional and modern British cuisine continues.
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