This is more of a traditional English pudding than a teatime treat. Perfect for chilly February and March evenings. It is best eaten warm, with lashings of cream.
Rhubarb is packed full of calcium and vitamin C so it really does you good. Rhubarb features in many old English pudding recipes – you can’t beat a Rhubarb Crumble. But it is just as good gently stewed or made into a creamy pudding. Try this simple Fool as it is both pretty to look at and delicious to taste.
This is a handsome pudding, glamorously auburn, with something gloriously warming about its taste – perfect for cheering you up in cold, dreary February. It has the light texture of a steamed sponge with a bitter edge of shredded, dark marmalade.
Signora Peccini’s recipe uses panettone, rather than soft biscuits called savoiardi or pan di spagna sponge cake found in some other recipes, but I think this works well. I buy the prettily shaped panettone without any candied fruits in it; the orange zest and the liqueur is all the extra flavour that you need. The panettone slices should be dipped in the traditional Italian herb liqueur Alchermes but I use Amaretto which goes well with both the orange zest and the chocolate crema pasticciera. You will need a glass bowl.
Five hundred years ago this used to be called Plum Pudding and presumably had dried plums (prunes) in it. This version, probably Victorian, has lots of dried fruit such as sultanas instead but it is still quite spicy. It is very straightforward to make – you can’t possibly go wrong.
Finish off the meal with a Savoury instead of a pudding…Very popular in Edwardian times. At the Ritz and the Savoy in London you will still see Savouries on the Menu. Serve Potted Stilton with grapes and walnut wafers or traditional oatcakes.
You only need a very small slice of this buttery, almond concoction but it goes perfectly with the Apricot, Ginger and Saffron Cream. It is also good on its own or with a cup of English Breakfast tea. Wrap it in foil and it will keep for a week. It freezes well, too.
Serve this dessert with a glass of King’s Ginger Liqueur, made in honour of Edward V11 who enjoyed his wines, if you want to get the Christmas spirit! However this Cream is very good on its own or with biscotti or with a slice of Almond Cake. You can substitute another liqueur or a sweet white wine and it is still delicious.
It is surprisingly difficult to get this up to Women’s Institute standards. But I think I have got the hang of it now. The secret is to get plenty of air in it when you fold in the flour. You want it feather light and fluffy. Queen Victoria’s favourite cake – perfect for a regal tea!
