Forum adverts like this one are shown to any user who is not logged in. Join us by filling out a tiny 3 field form and you will get your own, free, dakka user account which gives a good range of benefits to you: No adverts like this in the forums anymore. Times and dates in your local timezone. Full tracking of what you have read so you can skip to your first unread post, easily see what has changed since you last logged in, and easily see what is new at a glance. Email notifications for threads you want to watch closely. Being a part of the oldest wargaming community on the net. If you are already a member then feel free to login now.

 AndrewGPaul wrote:
Rice pudding. Not that Ambrosia nonsense, but a proper one with nutmeg and a nice crispy skin. Yum.

It used to be very good, but like a lot of products its gone downhill somewhat over the years.

Rather like how Bisto gravy now doesn't thicken up (unless you pour half the packet in...) but the "cheap" brands do (yes I'm aware its not a dessert, but I can't think of another dessert).


Also trifle should be made one way!

1: Bake a Swiss Roll.

2: Get one or two (ideally two) tins of fruit cocktail (CoOp brand is good). Drain the grape juice off into a container and then put all the fruit into the trifle bowl.

3: Add one to two packets of jelly (strawberry) to the container you put the syrup in. Add boiling water and melt the jelly lumps (break them up when putting them in to speed it up). You don't need lashings, this is just enough to cover probably the lower half or just over half of the trifle bowl.

4: Either use the offcuts from the edges of the Swiss roll sponge before rolling it up; or put a very thin layer of jam (or no jam) into the roll and then roll up and slice it and use slices. Place the sponge atop the fruit cocktail in the trifle bowl.

5: Pour on the jelly water, trying to ensure that you fill it up to just cover the sponge layer. It will get all wet and soggy, which is good. Once done put the whole lot in the fridge to let the jelly set (you can use the freezer for a short while to speed this up if you want, but don't leave it in there too long, its cooling not freezing that you need).

6: Whilst its cooling whip up some regular custard. Either made from raw ingredients or a tub of Birds (or other brand) Custard powder. Don't forget to add sugar to the mix, but you don't need copious amounts (there's already a lot of sweetness in the lower half of the trifle)

7: Mix up some whipped cream (I tend to prefer this layer to be a little richer in sugar, but again do to your own taste).

8: Once the jelly is set and the custard cooled (but not solid). Pour the custard over the trifle till it covers it. Then back in the fridge again to set.

9: Add whipped cream to the top of the set custard. If wanted decorate with cherries, grated dark chocolate, fruit or whatever you fancy. (for that really traditional look find some Hundreds and Thousands and sprinkle them over the top).

Mad Doc Grotsnik wrote:Punish it's insolence by consuming it. Immediately.

Mission accomplished.

Techpriestsupport wrote:

 AndrewGPaul wrote:
Rice pudding. Not that Ambrosia nonsense, but a proper one with nutmeg and a nice crispy skin. Yum.

I remember Sylvester McCoy mentioning rice pudding on Dr. Who once. I tried some out of a can, I can't say it was all that good. Then again it was canned...

One of the first things I made as a cook in the Army, turned out damned good at that.


Automatically Appended Next Post:
I also hammered out a ginger cake with lemon glaze that was raved over by my instructors.

I hope it was a proper Cookie Monster consuming of the impudent pie! It deserved nothing less!

One tradition in our house was "frothy pudding"; basically jelly, but before being left to set, milk was added and the whole thing whipped up into a thick foam. It was probably invented during the War.

Some of that, some ordinary jelly, strawberries and/or pineapple and vanilla ice cream. Top job.


Automatically Appended Next Post:
I also developed a slight fondness for green tea ice cream while in Japan. Apart from the one time where the powdered flavouring hadn't been mixed in properly, so what I got was basically plain ice cream with a big lump of green tea powder lurking in the middle - that was like biting into a tea bag.

That reminds me - Blancmange - now there is a pudding that has vanished over the last 20 or so years!

Thank christ for that. Truely, the tripe of puddings.

 Techpriestsupport wrote:
Anyone else here like tapioca?

I just wish thye made tapioca pie filling...

Yes! Tapioca is great! Just not as great as a pistachio creme brulee...

Wait...

What I'd REALLY go for right now is a French style Cheesecake or a Boston Cream Pie.

The French style is better. Come on, it's French! If they don't have good foot what else is there

 LordofHats wrote:
The French style is better. Come on, it's French! If they don't have good foot what else is there

Good booze, good art, good philosophy, good science, a surprisingly welcoming attitude(if you're not American or English)