Ladies Afternoon Tea Room

[𝘗rincess 𝘵uvstarr]

We should mention other biscuits and cakes named after people or things.
There is the Victoria Sponge named after Queen Victoria.

www.royal.uk/royal-victoria-sponge-cake-recipe

[Swampirella]

I've heard of this delicious looking dessert, popular in Australia & New Zealand, named after Russian ballerina Anna Pavlova:

[𝘗rincess 𝘵uvstarr]

Vincent Price had a cookery programme on British TV.




Travel round the world with Vincent Price – using your cooker instead of a jetplane…



Here he invites you to share with him the experiences of international cuisine – such delicacies as the Tajine from Morocco, the American Ice Box Cake, or the Fish Fillets Noord Zee… And every recipe can be made easily with ingredients that are available from your local shops or supermarket. So begin cooking… with Vincent Price.

[helrunar]

Ladies, you might enjoy this delectable serial published in the 1902-1903 numbers of The Strand, featuring the exploits of Madame Sara, beautician of genius and diabolical mastermind supreme.

digital.library.upenn.edu/women/meade/sorceress/sorceress.html

A possible influence upon Sax Rohmer, I've often thought.

"No one knows her age," said Mrs. Selby, "but I will tell you a curious fact, which, perhaps, you will not believe. She was bridesmaid at my mother's wedding thirty years ago. She declares that she never changes, and has no fear of old age."

H.

[helrunar]

Raven Corvus, a Yorkshire bookshop whose blog I follow, posted this today:

9th of November is British Pudding Day!

This is not a day to be counting calories or trying to avoid fat or sugar!

This is a day to celebrate those wonderful desserts which are becoming rare to find, and even more rarely eaten.

When I was little every meal ended with a 'sweet', which could be something as simple as a piece of cake, or an elaborate trifle. Every school dinner had a main course and a pudding - a proper PUDDING, not a piece of fruit. The only fruit we saw at dinner time was rich with sugar and fat, encased in pastry, or suet crust, or cake and (hopefully) covered in delicious creamy custard.

So throw your diet to the wind today and embrace the full-fat, full sugar, full-on glory of your favourite Pudding.

There are so many to choose from, with wonderful names, Jam Roly Poly, Fruit Crumble, Eve's Pudding, Eton Mess, Cranachan, Treacle Tart and my all time favourite: Bread and Butter Pudding.

Keep Winter at bay by lining yourself with a rich, indulgent and yummy Pudding 🙂

I need to look up recipes for some of these. Eve's Pudding I suppose might involve apples, but I feel a distinct frisson of horror at attempting to speculate just what could constitute an Eton Mess--the result of one of those infamous food fights I've heard are familiar features even of distinguished Oxbridge banquets, what?

H.

[helrunar]

I heard something about bread and butter pudding just recently, but can't recall just what it was. Quite unknown here apart from among the select foodies who hunt such exotic fauna to their respective lairs.

Whilst in Ontario last month, I had two varieties of butter-tart, one of my favorite confections which is also little known in the US. One of the varieties was made with pumpkin, which I'm sure would scandalize purists--but it was delicious.

H.

[ripper]

My mum quite often would make a bread and butter pudding and fruit crumble--apple, rhubarb, strawberry. Crumbles were a staple of school puddings, mostly apple, with really thick crumble and thick custard. Yep, agreed with that tweet. I don't think I ever saw an actual piece of fruit for pudding, maybe a very occasional banana swimming in thick cream. But back then--1970s--schoolkids would be running around the playground playing various games burning off calories.I can't imagine the reaction back then if you took away a schoolkid's apple crumble and custard and replaced it with an apple.

[ripper]

Speaking of rhubarb crumbles has reminded me that my mum used to tell me that when she was a girl in the 40s she and her siblings would get a stick of rhubarb from the garden, beg for some sugar (this was wartime) from their mother, then dip the end of the stick in the sugar and eat it.