karadekoolaid
Head Chef
Oh boy - FAR too hot for steamed puddings over here; it's been nearly 25 years since I tasted an authentic steamed pudding. Including Christmas pud, I might add. We always made ours the year before and let it "mature" for the next year...
Many traditional English (sweet) puds are made with suet.
Custard is the same as the Spanish "natilla" - except we UK geezers like it hot, not cold. The stuff I always bought was made by Bird's, if I remember rightly - and it had vanilla in it, too.
I suppose you could always use a Kentish term for you new sub-forum...
Mum used to cringe when we all cried out:
" What's for afters, then?"
Many traditional English (sweet) puds are made with suet.
Custard is the same as the Spanish "natilla" - except we UK geezers like it hot, not cold. The stuff I always bought was made by Bird's, if I remember rightly - and it had vanilla in it, too.
I suppose you could always use a Kentish term for you new sub-forum...
Mum used to cringe when we all cried out:
" What's for afters, then?"