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The reason the word "fool" is used for this fruit dessert is unclear. Several authors believe it derives from the French verb fouler meaning "to crush" or "to press" (in the context of pressing grapes for wine), [1] and Alan Davidson argues that it is 'reasonable to suppose that the idea of mashed fruit was there from the start' but also points out that Norfolk fool, a type of bread pudding ...
Figgy pudding with flaming brandy 4 Queen of Puddings. The dish is a baked, breadcrumb-thickened mixture, spread with jam and topped with meringue. Variants of puddings made with breadcrumbs boiled with milk can be found dating back to the seventeenth century. Bread and butter pudding; Bread pudding; Cabinet pudding; Christmas pudding; Eve's ...
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The base is then spread with jam—usually raspberry or blackcurrant—and a meringue mix made from the reserved egg whites is spooned over the jam. The pudding is returned to the oven and baked until the meringue is golden but still soft. The pudding is eaten hot. In some variations, sliced cooked fruits replace the jam layer. [10]
Next, sprinkle the brown sugar over the pudding. Let the pudding stand about 15 minutes. You’ll know it’s ready when the bread has softened.
Cranachan (Scottish Gaelic: Crannachan pronounced [ˈkʰɾan̪ˠəxan]) is a traditional Scottish dessert.It was originally a celebration of harvest, [1] made following the raspberry harvest in August.
—Robin Smith, Old Fort, North Carolina. Get Recipe. Southern Potato Salad ... My grandma even carries out our family tradition by making this old-fashioned recipe each summer. —Claudia ...
The pudding originated in the Derbyshire town of Bakewell. [1] [6] The origins of the pudding are not clear, but a common story is that it was first made by accident in 1820 (other sources cite 1860) [7] by Mrs Greaves, who was the landlady of the White Horse Inn (since demolished). She supposedly left instructions for her cook to make a jam tart.