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Yatskova/british desserts

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British desserts

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Yatskova/british desserts

  1. 1. English food at its best is hearty, simple, delicious fare, with the food and cooking of England developed to feed the colonial empire, which in its time influenced the rest of the world. The food and cooking of England is steeped in history and heritage, and the modern face of British food presents a dynamic and thriving cuisine.
  2. 2. There's nothing easier than a Posset recipe for a quick, and deliciously tangy pudding - perfect at any time of year. Originally a posset was a drink made from hot milk and honey, spiced and laced with ale or wine. It was popular in the Middle Ages as a remedy for colds and also appeared in Shakespeare's Macbeth. It was many years later that it became a thickened cream dessert, flavored usually with honey and lemon.
  3. 3. Jam Roly-Poly, DeCleats' Arm, Dead Man's Arm or Dead Man's Leg is a traditional British pudding probably first created in the early 19th century. In days past, Jam Roly-Poly was also known as shirt- sleeve pudding, because it was often steamed and served in an old shirt-sleeve. Because of this, another nickname for the pudding was dead-man's arm, or dead man's leg.
  4. 4. Spotted dick is a cylindrical pudding popular in Britain, containing dried fruit and commonly served with custard. It is made from a flat sheet of suet pastry sprinkled with currants and raisins, which is then rolled up into a circular pudding.
  5. 5. Summer pudding or summer fruit pudding is a British dessert made of sliced white bread, layered in a deep bowl with fruit and fruit juice. It is left to soak overnight and turned out onto a plate. The dessert was most popular from the late 19th to the early 20th century. However, there is no clear record of its origin.
  6. 6. Bread and butter pudding is a traditional pudding popular in British cuisine. It is made by layering slices of buttered bread scattered with raisins in an oven dish into which an egg and milk (or cream) mixture, commonly seasoned with nutmeg (and sometimes vanilla or other spices), is poured
  7. 7. Sponge cake is a cake based on flour, sugar, and eggs, sometimes leavened with baking powder which has a firm, yet well aerated structure, similar to a sea sponge. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in the 1615.
  8. 8. A crumble is a dish of British origin that can be made in a sweet or savoury version, depending on ingredients used, although the sweet version is much more common. A sweet variety usually contains stewed fruit topped with a crumbly mixture of fat flour, and sugar.
  9. 9. An apple pie is a fruit pie in which the principal filling ingredient is apple. It is sometimes served with whipped cream or ice cream on top, or alongside cheddar cheese. The pastry is generally used top- and-bottom, making it a double-crust pie, the upper crust of which may be a circular shaped crust or a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face Tarte Tatin.
  10. 10. Treacle tart is a traditional English dessert. It is prepared using shortcrust pastry, with a thick filling made of golden syrup, also known as light treacle, breadcrumbs, and lemon juice or zest. A modern alternative recipe uses ground almonds in place of the breadcrumbs. The tart is normally served hot or warm with a scoop of clotted cream, ordinary cream, ice cream or custard.
  11. 11. A gypsy tart is a type of tart made with evaporated milk, muscovado sugar, and pastry. It originates from the County of Kent in England. The tart is extremely sweet and is, for many people, associated with school dinners.
  12. 12. Eton mess is a traditional English dessert consisting of a mixture of strawberries, pieces of meringue, and cream, which is traditionally served at Eton College's annual cricket game against the pupils of Harrow School. The dish has been known by this name since the 19th century.
  13. 13. Trifle is an English dessert dish made from thick custard, fruit, sponge cake, fruit juice or jelly, and whipped cream. These ingredients are usually arranged in layers.
  14. 14. Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in Britain and in some other countries where it has been brought by British emigrants. It has its origins in medieval England, and is sometimes known as plum pudding or just "pud",though this can also refer to other kinds of boiled pudding involving dried fruit.
  15. 15. Banoffee pie is an English dessert pie made from bananas, cream and toffee from boiled condensed milk, either on a pastry base or one made from crumbled biscuits and butter. Some versions of the recipe also include chocolate, coffee or both.
  16. 16. Drinks
  17. 17. A cream tea is a form of afternoon tea light meal, consisting of tea taken with a combination of scones, clotted cream, and jam. Traditionally a speciality of Devon and Cornwall, cream teas are offered for sale in tea rooms in those two counties, as well as in other parts of England, and elsewhere in the Commonwealth.
  18. 18. Black tea is a type of tea that is more oxidized than oolong, green and white teas. Two principal varieties of the species are used – the small-leaved Chinese variety plant, used for most other types of teas, and the large- leaved Assamese plant, which was traditionally mainly used for black tea, although in recent years some green and white have been produced.
  19. 19. Introduced in the 17th century, coffee quickly became highly popular by the 18th century. The coffee houses of London were important literary, commercial and political meeting-places, and in some cases paved the way for the great financial institutions of 19th-century London.
  20. 20. Espresso is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids, and has crema on top
  21. 21. A cappuccino is an Italian coffee drink which is traditionally prepared with espresso, hot milk and steamed-milk foam. The name comes from the Capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee.The physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink.
  22. 22. Frappuccino is a trademark for a line of frozen coffee beverages sold by Starbucks. It consists of coffee or other base ingredient, blended with ice and other various ingredients, usually topped with whipped cream. Frappuccinos are also sold as bottled coffee beverages in stores and from vending machines.
  23. 23. Hot chocolate is a heated beverage typically consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and sugar. Some make a distinction between hot chocolate made with melted chocolate versus powdered, calling the former drinking chocolate. Drinking chocolate is also characterized by less sweetness and thicker consistency
  24. 24. Thank you, for your attention!

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