A classic French dessert recipe found in “Mat For Alle Årstider” (Food For All Seasons) published by Det Beste in 1977
Pears, Raisins, hazelnuts, honey, golden syrup, white wine and redcurrant jelly sounds like a match made in heaven for anyone who regard the dessert as the highlight of the meal. Someone like me – Ted 😉
The wonderful flavor of Ratafias make the cookies ideal for use in trifles, custards and ice cream to make perfect desserts. Great for snacking too. Best to use these crumbled as a topping, or to dip in hot chocolate or tea.
Kim who runs ‘Tunspit & Table‘ writes: England has been famous for its puddings for centuries, and the word is now interchangeable with dessert, but it wasn’t always so. Historically puddings were essentially sausages with a filling stuffed into the stomach or intestines of an animal (the word probably comes from the Anglo-Norman word bodin meaning entrails). Sometimes they were kind of like dumplings, cooked in the broth with the meat for dinner.
A recipe from “32 Entirely New & Original Lutona Cocoa Recipes” published by E & S Jt. C.W.S Ltd. in the 1930s
In Context: The English and the Scottish CWS opened a cocoa factory in Dallow Road, Luton, in 1902. Like the British Empire it is gone now, demolished early in 1970. It is now a site of the Guardian Business Park, near the junction with Vernon Road. This poster dates from 1906 and is a contrast between an idealised view of work in West Africa and the impressive building with smoking chimney to demonstarte a hive of industry in Luton.
Nowadays the cocoa and chocolate is advertised as a Fairtrade product, the workers in West Africa have their own co-operative, but no sign of any factories in the UK, or wherever it is processed in the EU.
A delicious dessert recipe found in “Robert Carrier’s Kitchen Cook Book” published in1980
Traditional gâteau basque is a tart of unusual, cake-like pastry filled with crème pâtissière and the exquisitely flavoured cherries of the ltxassou region – Substitute 700 g /1 1/2 lb canned Morello cherries if you wish, removing the stones and drying the fruit well with absorbent paper.
A nice summer dessert from the now defunct magasin.info
If you have got an ice machine, it is easy to make this yummy raspberry sorbets. You can of course also make it in a regular freezer, but then you should stir the sorbets a few times during the freezing to insure that the dessert gets porous and light.
This lemon Madeira cake recipe is so simple with just a few ingredients. Serve with a cuppa – and relax. Madeira cake is the perfect afternoon mood-lifter. This classic Madeira cake will take around 1hr and 15 mins to prepare and bake. It’s a real family favourite that you’ll want to make time and time again. This recipe serves 6-8 people. Leftovers can be stored in an airtight container or cake tin and are best eaten within 3 days of baking. This cake is just perfect served with a cuppa as an afternoon treat or if you want to serve with for dessert we’d recommend serving it warm with ice cream or with homemade custard.