Category: ‘such grand desserts’
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Reverend Mother’s Blueberry Pudding – 1883
A beautiful summer pudding, and by pudding I mean the English type consisting of a dense cake and a sweet buttery sauce. It doesn’t get more yummy than this! The pudding is made with wild blueberries, and it’s topped with a sweet and tangy lemon sauce. Gorgeous!
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Lemon Sauce – 1883
This sauce is sweet and lovely on ‘Reverend Mother’s Blueberry Pudding’, but would also be delicious on ice cream, or on a bowl of summer berries.
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Rich Short Crust – 1882
This pastry is easy to work with, and has a delicate flavour, resembling shortbread. It is less fragile and flaky than some recipes, and works particularly well for fresh fruit pies, because it does not tend to soak and become soggy from the juices as readily. This is a delightful crust for the ‘Whortleberry Pie’.
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Miss Beecher’s Strawberry Ice Cream – 1858
This strawberry ice cream is one of the best I have ever tasted – it’s creamy with a rich berry flavour. I paired it with Angel Food Cake as a summer dessert treat.
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Karn’s Pastry – 1903
This is a light and buttery pie crust, perfect for berry pies of all sorts as it stays surprisingly crisp on the base.
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Boiled Custard Sauce – 1895
This Boiled Custard Sauce is ideal to serve over puddings, fruits, or other dessert dishes.
the prog basket 