#suet pastry

[clove-pinks]

Last night I made my first suet crust savoury pastry, and as I write this I'm eating part of it for lunch at work. Predictably, it improved overnight and the crust is even more delectable today.

This is the recipe that I used for 'traditional steak pie'. (Traditional, maybe, but not a historical recipe since it calls for an Imperial metric shit tonne of baking powder between the self-rising flour and additional leavening). I wanted something simple to try, and it seemed like every other recipe called for a pressure cooker (??) and/or some condiment that can only be purchased in Yorkshire.

There was barely enough pastry to cover the pie so I didn't make any decorations, but maybe next time! I guess the suet pastry can't be used for a bottom crust for a pie, although it lines the bottom of the pudding basin for traditional steak and kidney pudding. That's another recipe I would love to try although it looks like quite a production.

#cooking with shaun #food #recipes #suet pastry #savoury pastry #meat pies #traditional food #english food #steak pie #read enough books about the royal navy and eventually you are looking up how to prepare organ meats

[listen-to-the-inner-walrus]

"It's like the actively want the bakers to fail."

Oh no. Are they giving it an ol' Food Network competition try, then?

ngl i have no idea what the food network does xhsndnskwkx but if they set ridiculous challenges that dont fit the brief of the show whilst not giving them enough time to complete the challenges and then criticise them for not leaping over the double decker bus they used instead of a hurdle then yeah, thats what they do

#fromkenari #gbbo #some of the challenges are just like im sorry did you throw the dictionary into the washing machine? #they ask them to bake a box at least once a year but like it cant just be a box #this years was make a box of chocolates as in make a decorate box made of chocolate that looks nice and then make chocolates to go in them #the technicals are always the worst though because you dont know what it will be and sure they give you a ''recipe'' and ''instructions'' #but they often dont give you any timings or oven temperatures or measurements #one of them just had ''bake x'' and nothing else #in one series finale they had to make pitta bread on hot coals outside #in another challenge they said ''make a feather decoration'' instead of you know feathering so two bakers made a feather decoration #and those two bakers spoke english as a second language and were fucking penalised it fuck you paul hollywood #they also had to make sussex pond puddings which dont worry if youve never heard of it because no one has #apart from fucking prue leith apparently #they were popular in the 1700s and iirc theyre like steam suet pastries WITH A WHOLE ASS LEMON INSIDE #apparently theyre prues favourites which fuck you prue no theyre not #last year she also set ''vertical tarts'' which im still sure she made up #theyre the kind of ''deconstructed food'' shit rich people eat and pretend to love when actually theyre fucking stupid and impractical #and no one would ever choose a tart in this form because theyre just fucking stupid

[faxxmachine]

The strike books are exactly like the potter books in that someone’s always eating or drinking something yummy and I’m not :/

Bangers and mash, pies, roast beef with Yorkshire puds, pints and pints and pints. If someone orders a steak and kidney pudding I’ll cry.

#oh suet pastry my beloved

[kcrossvine-art]

Hi friends! Just a day after this years Yule and a few days out from Christmas, regardless of what you celebrate during this winter months, we're gonna be cooking a tangy tango between two traditional english staples-

Yule Plum Pudding and Wassail from Lord of the Rings Online!

(You can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to this Yule Plum Pudding?” YOU MAY ASKPlum Pudding is not a "pudding" as us americans think of it; its closer to a fruitcake but less shit.

Cranberries

White raisins

Macerated prunes (in brandy)

Chopped candied peel

Blanched almonds

All-purpose flour

Cinnamon

Nutmeg

Cloves

Sugar

Breadcrumbs

Lemon zest

Unsalted butter

Eggs

Whole milk

Half a bottle of brandy

It also doesnt contain any capital-P plums! it actually does contain plums im so fucking stupid i never connected the dots that prunes were dried plums oh my god. But they still ued any dried fruit, and "Plum" here is just referring to any dried fruit. And what about the birth of todays wassail?

4 cooking apples

2 pears

Brown sugar

Cinnamon sticks

2 lemons

A bottle of sherry

The other half bottle of brandy

Wassail is very similar to apple cider drank in the fall, with a few differences like the addition of pears and different alcohol source. It was commonly drank while "wassailing" which was a Yuletide predecessor to christmas carolling. People would go door-to-door with a big bowl of wassail, play music, and give well wishes- offering drinks from the wassail in return for small gifts!

AND, “what does Yule Plum Pudding and Wassail taste like?” YOU MIGHT ASK

The puddings like a fruitcake but if a fruit cake tasted good and wasnt a brick

Its thick and rich, and somehow actually tastes like plum despite that not being intended or making sense

I love the macerated prunes so much. Juicy berries to forage for. Enrichment

The icings reminiscent of buttercream but more savory than sweet

The wassail is like drinking the golden edges off the clouds at sunset

Its got a little bit of the dryness from the sherry that makes your mouth water the moment you stop drinking it

You just want to keep drinking more to sate yourself

Even without eggs its surprisingly full bodied and thick

I had to make a few substitutions from traditional elements due to either being not available or too expensive, but with a little problem-solving nothing was too hard to do.

. Used a bundt cake pan instead of a pudding tin .  Suet (animal fat) was historically used for plum pudding. I couldnt find any and used butter instead . Used golden delicious apples when called for . Used concorde pears when called for . Some wassail recipes fold in egg whites before serving, to make the drink creamier. I didnt do this, but if you do, the recommendation to drink it fresh still stands (and strongly)

-----------------------------------------------------------------------------------------------------------

I gotta admit, I was nervous approaching this recipe. Not only because I didn't own and couldnt find a "pudding tin" without ordering online, or because the concept of steaming a pastry(?) feels foreign and odd, but also because of how old and storied this dish is. You always run into the issue with historical foods who date back to the times where oral history was the only history. The issue of people being combative that their recipe is the only true variant of the recipe, and all the others are mucking the whole thing up.

Its good to remember that like with most dishes, cooking is something that evolved and continues to evolve overtime. Unless someones trying to rewrite history and claim that ants on a log is a creme brule in which case you should run them over with a '98 Pontiac Sunfire.

Theres a few things I'd do differently when cooking again, like chopping the blanched almonds. They were a bit too big when left whole. And adding some amount of heavy cream to the icing? Maybe? To give it a fluffier/milkier feel? But the proces of cooking itself was very straightforward and I have no real complaints or modifications to make. When having leftovers of the pudding it did seem to "mature" and taste better and better the more days i kept it in the fridge, so thats something to keep in mind! But it tastes great a day after all the same.

I give this recipe a solid 10/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) Happy winter everyone! Congrats to another year of staying alive!

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Yule Plum Pudding Ingredients:

16oz cranberries

12oz white raisins

9oz macerated prunes

4oz chopped candied peel (any fruit)

2oz blanched, chopped almonds

4oz all-purpose flour

Measure spices with your heart (cinnamon, nutmeg, and cloves)

8oz granulated sugar

8oz fresh white breadcrumbs

lemon zest (one lemon)

4oz grated unsalted butter

4 eggs

8oz whole milk

Pudding Icing Ingredients:

1½oz unsalted butter

1½oz all-purpose flour

10½oz whole milk

3oz granulated sugar

2 tablespoons brandy

Yule Plum Pudding Method:

A week before making, macerate your prunes in brandy.

Mix together all the dried fruit, peel, and almonds. Sieve flour and spices together then add to the fruit mixture along with the sugar, breadcrumbs, rind, and grated butter.

Beat eggs and then blend with 8oz of milk.

Stir the egg/milk mixture to incorporate into the dry ingredients. Add prunes, and stir some more.

Put batter into a well-buttered pudding basin, with parchment paper to cover.

Get a large pot and place a kitchen towel or something similar at the bottom- then place the pudding basin on top of the towel, inside the large pot.

Fill the outer pot with water until it’s halfway up the side, cover the pot with a lid (or foil).

Steam on the stovetop at 210f for 4-6 hours depending on size of pudding basin. If the water gets too low, add a bit more.

After steaming, uncover and allow to cool to room temperature. Do not remove it from the pudding basin! Cover with fresh parchment paper and foil and store in a cool, dry place for at least a day.

(optional) to reheat; steam for 40-80 minutes, until warmed through.

Pudding Icing Method:

Place butter in a medium saucepan with the flour, pour in the milk then whisk everything vigorously together over a medium heat.

As soon as it comes to simmering point and has thickened, turn the heat to its lowest setting, stir in the sugar, and let the sauce cook for 10 minutes.

Add the brandy and stir to mix. Keep warm until required.

Wassail Ingredients:

4 cooking apples

2 pears

Brown sugar

4 Cinammon sticks

2 lemon

1 bottle of Sherry

½ bottle of Brandy

Wassail Method:

Core the apples and pears, leave the rest intact, and set in a baking pan. Fill the hollow centers with brown sugar.

Add about an inch of water to the pan and bake at 350f for 30 minutes, or until the fruit is soft.

Move the fruit to a large pot, add a bottle of sherry, half a bottle of brandy, lemon peel, and 4 large cinnamon sticks. (Feel free to use less booze!)

Bring the pot to a simmer for about 45 minutes, stirring occasionally. Strain before serving!

#cross cooks lotr #dessert #baking recipes #the lord of the rings #digital art

[stellaluna33]

Another win for the suet pastry. Look at this. Look at this empty, blind-baked crust.

I used NO parchment paper. No pie weights. (I live on the edge) And LOOK AT IT! It didn't puff up in the middle. It didn't shrink. The sides didn't collapse... It only stayed exactly where I put it before I stuck it in the oven. It's PERFECT. 😭

#Food #I am rapidly turning into a Suet Evangelist it would seem #😂 #Ah well! It is what it is! #I just... Cannot get over this. #(I'm making a quiche by the way) #And yes- the paint on the wall next to my stove is blistered because a hot pan got too close to the wall. 😅

[chipwillish]

If you enjoy:

gaming

charity

helping kids in hospital feel just a bit better

Minecraft

supporting a fantastic group of creators

compelling a white British man with the approximate constitution of wet suet pastry who finds buffalo wings "nearly too spicy" to eat the hottest of hot sauces

please consider donating to the hermitcraft charity drive for Gamers Outreach! A charity who bring easy to use, safe gaming equipment to improve the lives of children in hospitals

#hermitcraft #gaming #Minecraft #minecraft championships #mcyt #technoblade #goodtimeswithscar #charity

[everybodyknows-everybodydies]

The people of Winterhold, at least those who don't practice magic within the hold's illustrious college, are a simple folk that eke out a living by working the Sea of Ghosts. There is little pasture for grazing, and the bitter winds coming off the sea are oft as not to see a herd of cattle stricken with ague. Both cow and goat's milk are in short supply. What little is at hand is made into a fresh, soft farmer's cheese. But despite the humble circumstances, the people of Winterhold make one of the most delicious cheese dishes I've ever experienced. The elderly and the children of the hold, too young to brave the waters of the Sea of Ghosts, spend the day collecting seaweed, which they dry for several weeks. The simple farmer's cheese is smoked over a pile of burning seaweed, imbuing it with an aroma of the sea. It is then—and this is the most marvelous part—baked, being wrapped in a pastry that is composed of flour and horker suet. This permits the brave fisherfolk to eat while working the sea, where often they can only spare one hand at a time. When freshly baked, the molten innards of these dumplings steam and crackle, while the crust remains flaky and light, as though one were biting into the flesh of an ethereal creature. They are best enjoyed after walking several hours on Winterhold's frozen shore, chased by the onset of dusk.

...I'm listening (x)

#Mouse talks! #this person waxing poetic. thank you #this does feel a little bit written with the state of Winterhold post-Collapse in mind though lol #when they were rivalling Solitude in prosperity and greatness they could afford to have cheese brought in from other holds probably #or milk at least to make the cheese themselves... in short supply non-imported #more thoughts but I am literally falling asleep as I type!!

[useless-englandfacts]

What the fuck? I swear your post only had 0 notes, how has it imploded into this...I...what the fuck? I am so sorry you had to witness all of that. Like, IDK, I feel like people *also* forget that 1. Spices don't grow naturally in the UK so for the most part, they're imported products so 2. Herbs would be the most common flavouring, but poor people in cities wouldn't have had much access to growing herbs or getting them as well as the fact they're focused on y'know, *living.* and 3. Plenty of British food is nice, it's just more hearty and ig more pastry n meat than it is about rice or pasta or whatever. Also don't they realise 'poor food' isn't bad food either. Like, there's nothing wrong with black pudding (I know it's personal opinion, but technically it is just oats, herbs and blood) same with haggis (same logic as sausage really). The American stereotyping of British food being bad was also sparked during WW2 when rationing had a huge impact on British cuisine and American soldiers interpreted it as 'Oh, their food is bad' when no, it was because food wasn't so readily avaliable so we fell back on *simpler* things. I dunno, it's just annoying and I am so sorry you have to deal with assholes in your notes all because you pointed out something. - Berkshire Anon

the funniest part is that i hate most traditional british food like spotted dick and cornish pasties and suet puddings and meaty pies and bread pudding (i’m literally vegetarian lol) etc. etc. like… i don’t even agree with myself i was just doing it for the bit!!!

besides the joke was really supposed to be about the cost of living crisis, not about british cuisine but maybe it’s my fault for thinking that people on the internet had the critical thinking skills to be able to figure that out for themselves or to at least shut up and scroll past. it’s not that deep!!! please!!!

but anyway this is very nice of u to send fkdjdjd thank u! and a nice bit of food history to boot!

#it’s literally fine don’t worry #always happy to hear from u!! #asks #anonymous #Admin Dominique

[dan6085]

British cuisine has a rich history and a wide range of dishes that are popular both locally and internationally. Here are 20 popular British foods:

Fish and chips - deep-fried fish and chips, often served with mushy peas and tartar sauce.

Full English breakfast - a hearty breakfast that typically includes eggs, bacon, sausages, black pudding, baked beans, grilled tomatoes, and toast.

Shepherd's pie - a meat pie made with ground lamb or beef, topped with mashed potatoes and baked in the oven.

Bangers and mash - sausages served with mashed potatoes and gravy.

Roast beef and Yorkshire pudding - a classic Sunday roast dinner, usually served with vegetables and gravy.

Cornish pasties - savory pastries filled with meat, vegetables, and potatoes, typically baked in a crescent shape.

Bubble and squeak - a dish made from leftover mashed potatoes and vegetables, pan-fried until crispy.

Haggis - a traditional Scottish dish made with sheep's heart, liver, and lungs, mixed with oatmeal, onions, and spices.

Black pudding - a type of blood sausage made from pork blood, suet, and oatmeal.

Eton mess - a dessert made with whipped cream, meringue, and fresh strawberries.

Sticky toffee pudding - a rich, moist cake made with dates and topped with a toffee sauce.

Welsh rarebit - a savory cheese sauce served over toasted bread.

Chicken tikka masala - a popular British-Indian dish made with chicken cooked in a creamy tomato sauce.

Scotch eggs - hard-boiled eggs wrapped in sausage meat, breaded, and deep-fried.

Beef Wellington - a fillet of beef coated in pâté and wrapped in puff pastry before being baked in the oven.

Ploughman's lunch - a cold meal consisting of cheese, bread, pickles, and often other items such as ham, apple, or salad.

Spotted dick - a steamed pudding made with suet and dried fruit, often served with custard.

Toad in the hole - sausages baked in a Yorkshire pudding batter.

Kippers - smoked herring often served for breakfast.

Trifle - a layered dessert made with custard, jelly, fruit, sponge cake, and whipped cream.

[clove-pinks]

hello! i have yet to watch this video but wanted to send it your way before i forget to. it seems like something relevant to your interests in more ways than one. hope you enjoy!

GOSH I am sorry this was sitting in my ask box unanswered!! I have been very negligent of my asks, apparently. Thank you so much for sending this—I have wanted to make the sea pie recipe from Janet Macdonald's book Feeding Nelson's Navy (which uses a suet pastry, and conveniently I have some beef suet on hand), but Townsends is wonderful for demonstrating how to assemble the crust and pie. This was really helpful, especially since Macdonald's instructions are vague!

Feeding Nelson's Navy calls sea pie "a good rich stew with a suet pastry crust" and also describes multi-layered pies with fried onions, vegetables, "or whatever you happen to have handy." I think I will at least put onions in mine.

#submission #recipe #sea pie #maritime history #food #age of sail

[scribblerextraordinaire]

It snowed heavily here in Northern Ireland, so this is your reminder to please and kindly feed your local wild birds!!

At this time of year, their food supply dwindles (something which has exacerbated by man-made actions such as loss of green space, land clearing, overdevelopment, and loss of gardens within neighbourhoods including removal of trees, grass, and hedgerows) and they need some help to keep them going for the spring (and baby-making!!)

Your local birds will love to be provided with seeds, grains, and nuts!!

Peanuts, both whole and chopped, will be appreciated!

You only have peanuts in their shells? Not a problem! Bigger birds love the mental stimulation of breaking shells open - shelled peanuts are their version of Kinder eggs!

Please do not leave out salted nuts, or nuts with a spicy coating!!

Fat balls, suet blocks, suet logs are appreciated!!

Try to use a variety of food and in a variety of sizes so birds of all sizes can have a snack!!

DO NOT leave out bread!! However, birds adore mince pies and they CAN eat the pastry of mince pies, so leftover Christmas mince pies will go down a treat!

Do you have any leftover fruit cake? It may be stale for you, but it is perfect for your birds! 

Leftover Christmas puddings will also be eaten! If you started but did not finish an alcohol-free Christmas pudding, then great news! It shall not go to waste!

Guess what? Birds will eat your bruised apples and pears!

Did you boil some eggs and could not finish them? Great news! Bigger birds such as crows, rooks, magpies, and ravens will happily eat them for you!

Please do not leave out any meats cooked in oil! Oil and grease can become smeared on feathers which causes problems for birds. 

But! If you have leftover sandwich meats, tear the slices up and the bigger birds will have a feast!

AND ALWAYS

If you are able, leave out some water!

That was a PSA! Love your local birds!

#birds #garden birds #feed the birds this winter please #that was a psa #I am writing this just as a RAVEN lands in the garden so I am v happy #wildlife #wild birds #I am not based in the USA so do not come at me about your issues with urban birds pls

[creatinghealthandwellnessnow]

“Also known as Christmas Pie, today's Mince Pie includes which ingredients?" (From "Christmas & Holiday Trivia: Volume 1 & Volume 2") Answer: Apples, raisins, currants, suet, molasses, lemon peel, spices, sugar and salt. As a child, I remember mincemeat pie being a popular dessert every holiday. Disgusted by the idea of meat being in pie, I religiously declined it. Even though it is said that the term "mincemeat" was just adapted from "minced," meaning finely chopped meat, there was always the possibility that meat could be hiding somewhere in the pie. For those pies that were really just a mixture of raisins, apples and spices, "meat" was dropped from the name, but not until the late Victorian period and early 20th century. Culinary history notes that mince pies were originally made oblong, representing the manger Jesus slept in as a baby, with an image of baby Jesus carved into the top of the pastry. The contents were said to symbolize the gifts of the Magi. And for the twelve days of Christmas, one of these was eaten to celebrate Jesus. True there are nutritional benefits to organic apples, raisins and spices if those are in the filling. Yet with saturated fat and sugar, in both the pastry case and the filling, there are many other healthier options for a tasty holiday dessert and lots of better ways to celebrate Jesus! Interested in more holiday trivia and healthy information you can utilize now? Visit link to take the "Healthy Holiday Survey" and then download your FREE "Holiday Trivia Sampler" eBook! 💚 Julie https://www.instagram.com/p/Cmc3-VDOWDD/?igshid=NGJjMDIxMWI=

#mincemeat #mincepies #holidaydessert #christmaspie #baking #popularholidaydesserts #minced #raisins #apples #manger #babyJesus #giftsoftheMagi #pastry #holidaytrivia #christmastrivia #readingingredients

[scarletunit6]

REGIONAL SPECIALITIES

Despite recent setbacks beef is still big industry in England, and the Scottish Aberdeen Angus is one of our most famous beef-producing breeds. Dairy cattle are also farmed extensively -- England is famous for its creams and butters and for its sturdy and delicious cheeses: Stilton, Cheshire and its rare cousin blue Cheshire, double Gloucester, red Leicester, sage Derby, and of course cheddar.

Some of our more interesting dishes include:-

Beefsteak, Oyster, and Kidney Pudding: Oysters may seem unlikely in this meat pudding, but their great abundance in the Victorian age and earlier eras inspired cooks to find ways to incorporate them creatively in many different recipes. This steamed pudding combines the meats with mushrooms, onions, tomatoes, and Worcestershire, then wraps the whole in a suet pastry.

Black Pudding: invented in Stornoway, Isle of Lewis black pudding is often served as part of a traditional full English breakfast.

Black Pudding Recipe

Cock-a-Leekie : This Scottish specialty can be classified as a soup or a stew. It combines beef, chicken, leeks, and prunes to unusual and spectacular ends.

Crown Roast Lamb: The crown roast encircles a stuffing of apples, bread crumbs, onion, celery, and lemon.

Eccles Cake : Puff pastry stuffed with a spicy currant filling.

Hasty Pudding: A simple and quick (thus the name) steamed pudding of milk, flour, butter, eggs, and cinnamon.

Irish Stew: An Irish stew always has a common base of lamb, potatoes, and onion. It could contain any number of other ingredients, depending on the cook.

Likky Pie Leeks: pork, and cream baked in puff pastry.

Mincemeat: Beef suet is used to bind chopped nuts, apples, spices, brown sugar, and brandy into a filling for pies or pasties - not to be confused with minced meat!.

Mulligatawny Soup: What this soup is depends on who is cooking it. Originally a south Indian dish (the name means pepper water in tamil), it has been adopted and extensively adapted by the British. Mullitgatawny contains chicken or meat or vegetable stock mixed with yogurt or cheese or coconut milk and is seasoned with curry and various other spices. It is sometimes served with a separate bowl of rice.

Syllabub: In the seventeenth century, a milkmaid would send a stream of new, warm milk directly from a cow into a bowl of spiced cider or ale. A light curd would form on top with a lovely whey underneath. This, according to Elizabeth David, was the original syllabub. Today's syllabub is more solid (its origins can also be traced to the seventeenth century, albeit to the upper classes) and mixes sherry and/or brandy, sugar, lemon, nutmeg, and double cream into a custard-like dessert or an eggnog-like beverage, depending upon the cook.

Trifle: Layers of alcohol-soaked sponge cake alternate with fruit, custard and whipped cream, some people add jelly, but that's for kids.

Welsh Faggots: Pig's liver is made into meatballs with onion, beef suet, bread crumbs, and sometimes a chopped apple. Faggots used to be made to use up the odd parts of a pig after it had been slaughtered.

Welsh Rabbit (or Rarebit): Cheese is grated and melted with milk or ale. Pepper, salt, butter, and mustard are then added. The mix is spread over toast and baked until "the cheese bubbles and becomes brown in appetizing-looking splashes" (Jane Grigson in English Food, London: Penguin, 1977).

Westmoreland Pepper Cake: Fruitcake that gets a distinctive kick from lots of black pepper. Other ingredients include honey, cloves, ginger, and walnuts.

Hand, L.R. (2019). British Food - British culture, customs and traditions. [online] Learnenglish.de. Available at: https://www.learnenglish.de/culture/foodculture.html. ‌

[stellaluna33]

Chopping beef suet is like childbirth, in that I forget how awful it is in the euphoria of the plum pudding or flaky pastry that follows, and I look back on the delicious food and think, "Why on earth don't I do this more often?" And then the next year I do it again and go, "Oh yeah. This is why. This SUCKS."

[brookpub]

Best Christmas Desserts in Cambridge | Brook Pub Christmas Events

Christmas in Britain often brings the promise of scrumptious Christmas delicacies that symbolise the season. Best Christmas Desserts in Cambridge, United Kingdom, range from rich puddings to sumptuous cakes, and I'd like to take you on a tour of them all.

Christmas events in Cambridge

Christmas Pudding: A Classic

The Christmas Pudding is a culinary masterpiece steeped in tradition at the centre of British Christmas sweets. This steamed or boiled mixture, packed with fruits, suet, and spices and often laced with brandy or ale, is a genuine icon of the season. The essence of holiday decadence is captured in this dish. It is served ablaze with a sprig of holly on top and complimented by brandy butter or creamy custard.

Mini Christmas Pies

With golden dough and delicious filling of spiced mincemeat, mince pies are a traditional Christmas delight. These bite-sized treats epitomise the holiday spirit and are best served with powdered sugar. Whether homemade or purchased from a local bakery, mince pies are an excellent addition to any holiday celebration.

Yule Log: Savoury Timber Tradition

French in origin, the Yule Log (or "Bûche de Nol") has made its way across the Channel to become a beloved British Christmas dish. This sponge cake rolled and filled with creamy icing to resemble a log. It makes for an impressive holiday centrepiece that is both stunning and delicious.

Trifle: Sweet Joy Layers

Many British families serve trifle at Christmas because it is adaptable and beautiful. Sponge cake, sherry-soaked fruits, custard, and whipped cream make this multi-layered dessert delicious. Trifle with berries or chocolate shavings is a party favourite that elevates other cuisine.

Gingerbread: Spicy and Sweet

At Christmastime, gingerbread in all its guises is the show's star. Whether in the style of festive cookies, cakes, or houses covered with icing and candies. Gingerbread's sweet and spicy aroma is a pleasant and nostalgic addition to Christmas celebrations.

Refreshing Clementine Sorbet

Clementine Sorbet is a light and refreshing alternative to the heavy flavours of other Christmas treats. Zesty and lemony undertones make for a light meal's final course, clearing the palate for even more delicious desserts.

Christmas Cake: Royal

The Christmas cake is a royal dessert decorated with marzipan and royal icing. This rich and flavorful cake is a blank slate for the baker's most intricate decorations.  It may include seasonal motifs and showpieces.

Global Christmas Traditional Foods

 Brook Pub Christmas Desserts Cambridge

Traditional Christmas pudding at Brook Pub: 

Enjoy our Traditional Christmas Pudding at Brook Pub and feel the essence of Christmas. This classic dessert with vine fruits and almonds captures the season's enthusiasm. Imagine a warm, decadent, aromatic Traditional Christmas Pudding dish at your table. Each bite is full of vine fruits and almonds for a joyful taste.

The raisins, sultanas and currants in our Christmas Pudding create a decadent richness. A hint of nutty pleasure comes from the almonds' crunch. Our silky Brandy Sauce complements this holiday masterpiece. This rich, brandy-infused sauce coats the custard, making each spoonful a decadent Christmas treat.

 Profiteroles with choc sauce at Brook Pub:

Experience sweet delight with Brook Pub's Profiteroles. Profiteroles with Chocolate Sauce from basic to luxurious, with textures and flavours to please. Think of these heavenly choux pastry puffs, as light as air. Each profiterole is a tribute to producing a suitable vessel for the treats within, with a crisp exterior and a cloud-like interior.

A velvety waterfall of creamy chocolate sauce cascades over the profiteroles, and you're in for a magical experience. This rich elixir enhances the luxury of the light pastry with its rich, chocolatey flavour. The dough will crackle as it gives way to a smooth, vanilla-flavoured filling. The balance of flavours and textures, enhanced by the decadence of the chocolate sauce, is nothing short of heavenly.

 Raspberry cheesecake with Trent's Coulis at Brook Pub:

The velvety smoothness of our Raspberry Cheesecake is the very definition of decadence. The smooth, soft texture of the cheesecake serves as a blank slate against which the bold flavours of the filling can shine. Trent's Coulis, a house speciality created in honour of our master cook, is now available. Raspberry coulis is a revelation, not  a condiment. Crafted, it adds a burst of brightness and the unmistakable tartness of fresh raspberries to the cheesecake.

The cheesecake is the ideal combination of velvety smoothness. Also,  satisfying crunch from the crust. You'll go through various textures with each mouthful, making this dessert something out of the ordinary. Trent's Coulis is more than a sauce; it demonstrates our chef's extraordinary skill in the kitchen. This particular touch makes the Raspberry Cheesecake a culinary marvel that showcases Brook Pub's quality.

 Mango & Passion fruit pannacotta with honeycomb at Brook Pub:

Our Mango and Passion Fruit Pannacotta is a smooth, elegant dessert. Each mouthful is a revelation of tropical melody that embodies the spirit of a sun-kissed vacation. Mangoes, with their natural sugars and tropical flavour, are the star ingredient in this pannacotta. The bright and rich taste of mango pairs with the smooth creaminess of the foundation.

Complementing the mango's sweetness is the vivid tang of passion fruit. Each morsel is a zingy revelation. Thus, elevating the dessert to a new level of complexity that teases the taste receptors and lends an air of exotic charm. Honeycomb is the icing on the cake for this tropical treat. Caramelised undertones in Mango and Passion Fruit Pannacotta provide texture and elevate the dish.

Holiday Food at Brook Pub on Christmas Day!

From a gastronomical perspective, the Christmas Day Menu at Brook Pub will be the highlight of your holiday celebrations. A meal consisting of two dishes will cost you £39.99, while a feast composed of three courses will cost you £44.99. From midday until 4:00 in the afternoon, your taste senses will be wowed by a cuisine crafted to create Christmas memories that will last a lifetime.

#Christmas Day Menu at Brook Pub #Traditional Christmas Pudding at Brook Pub #Global Christmas Traditional Foods #Christmas events in Cambridge #Best Christmas Desserts in Cambridge

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Spotted Dick: The British Pudding with a Funny Name

If you’re looking for a cozy and comforting dessert to warm you up on a cold winter’s day, you might want to try spotted dick. No, it’s not a medical condition or an insult, but a traditional British pudding with a rich and fruity flavor. Spotted dick is a steamed pudding made from a suet (mutton fat) pastry that is sprinkled with dried fruits such as raisins or currants. The name comes from the…

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