Traditional British puddings made with cream are easy to make and deliciously tasty. Most of these recipes require double cream or whipped cream.
Traditionally, pancakes are eaten on Shrove Tuesday which is the day before Ash Wednesday – the start of Lent. Pancakes actually make a great breakfast, topped with a delicious savoury filling such as bacon and maple syrup or the healthier option of banana, honey and yoghurt. Topped with something sweet they make a really tasty pudding. Sugar and lemon is probably still the most popular topping but maple syrup, jam and chocolate spread are also an excellent choice. Warmed blueberries or raspberries and a little runny honey are also delicious. You can add a bit of extra surprise by adding a good dollop of ice cream, Greek yoghurt or whipped cream.
Classic and British, this quick to make and delicious to eat dessert originated at Eton College – one of Britain’s most famous public schools, in the 19th century. This is refreshing summer pudding made from meringue pieces, strawberries and soft whipped cream. Strawberries may be substituted by banana, raspberries or a mixture of soft fruits, these are mixed with the meringue and whipped cream and placed in a Martini glass.
Originating in the 17th century, a fool was traditionally made with softened fruit mixed with custard or sweet whipped cream. A fool can be built up in alternating layers of pureed fruit, custard and cream and topped with whole fruit – rather like a mini trifle.
Another traditionally British dessert, popular since Tudor times, whipped syllabub was made by whipping white wine with cream and adding a little sugar to sweeten and form stiff peaks. Sherry was sometimes substituted the wine and a small amount of lemon juice and lemon rind was often added. Modern recipes provide an exotic twist to the traditional with the use of Cointreau, Kirsch or eau de vie (colourless fruit brandy).
Strawberries and Cream
The quintessential British summer treat which has been traditionally associated with the thwack of tennis rackets and the great British summer weather! The first Wimbledon tennis tournament was held in 1877 and the association with strawberries and cream probably came about due to the coincidence of the tournament date with the peak growing season of this intense, sweet summer fruit. Modern day adaptations are not really necessary, however many varieties of frozen desserts involving strawberries, cream, crème fraiche or yoghurt have been developed. A bowl of cool, fresh, scarlet strawberries smothered with single or whipped cream is all you really need for a blissful dessert.
Writer Kitty Bellamy is a fan of desserts, often experimenting with nitrous oxide chargers to produce some amazing modern versions of traditional recipes.