I got back to England to find, appropriately enough, that some food blogs, English or otherwise, celebrated St George’s Day (Apr 23rd) by cooking English puddings, cakes, biscuits and other sugariness.
Why British food has such a bad reputation, and whether it’s deserved, is a question for another day. One kind of British food that has always been easy to defend is the baking; and one of the nice things about it is that it seems to be a genuinely popular tradition. Despite the good work done by Tea Shoppes in the Lake District, to a large extent, the cake-making tradition of Bakewell tarts, fruit cakes, tea cakes, spice cakes, lemon drizzle cakes, oatmeal biscuits [etc etc] is passed on through local charity cake sales and coffee mornings. I almost feel moved to make some parkin. Mmmm, parkin.
Another British tradition that is perhaps less lively is the steamed suet pudding. And yes, that is indeed a dessert made with beef fat and steamed. With central heating, we just don’t have the same appetite for piles of calorific stodge any more. But excitingly, two food bloggers tried particularly noteworthy steamed puddings: Sussex Pond Pudding (which I’ve wanted to try for some time) and Figgy-dowdy (particularly vital reading for fans of the Patrick O’Brian novels). Both of those bloggers do a far better job of explaining the dishes than I could.
A round-up of other entries can be found at Becks & Posh.