Need a British Desert That can be made in less than a hour ???
Cynthia is a trusted source on Bread/Baking.
Do you have ingredients for a trifle: some stale cake, fresh fruit, whipped cream?
Gently stew 1" pieces of rhubarb with sugar and vanilla.
When it is beginning to break down, cool and fold into softly whipped heavy cream so that veins of fruit are still visible. It looks prettier if you use pink rhubarb.
You can also use gooseberries. Or make an Eaton Mess the same way using crushed - uncooked - berries and broken pieces of meringue.
Boulangere: you forgot the jelly! (or jello), Can't imagine Trifle without it!
Fridge cake: see Recipe link below:
I made this for the "wedding reception" when we watched the nuptials on "the Telly"
I'm not sure if this is brilliant or gross, but when I lived in Scotland, people were always feeding me Snickers sandwiches after the bars. They're pretty delish:
2 pieces white bread
1/2 a snickers bar
Cut the snickers bar into a few large chunks and place between two pieces of butter-slathered bread. Pop in your panini press/George Foreman grill and give it a few minutes to get browned on the outside and melty inside. Indulge.
amysarah is a trusted home cook.
Have to say, my favorite British dessert (though not technically a dessert - or 'pudding') is a wedge of good Stilton, with wheatmeal biscuits and maybe a pear or other fruit, served with a glass of port. The friends we stay with in London always serve this in lieu of a sweet...and I can't think of a better way - or less time-consuming prep - to end a meal.
Don't forget the sherry with the trifle. . . .must soak stale cake with sherry to revive. Creme Anglaise and fresh fruit . . very British, especially this time of year. Rice puddin' served hot with a large spoonful of raspberry jam on top. All childhood desserts!
Sticky Toffee Pudding! http://therunawayspoon...
The English call dessert "pudding" so that can inform your choice. And, of course, the supper meal is "tea.'
Please enter a valid email address.
Well played. You deserve a cookie.
How one Jewish dessert got so dang popular (& what we lost along the way)
What's the Big Deal About Babka?
One Living Room, Two Ways
Cookbook or Meal-Planning Manual? Both!
When You Just Wanna Cook
You've Mastered the Cocktail, Now Get the Glass
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)