Nation’s Favourite Puddings

                                                                                         

Puddings, we’ve all got our favourites. Whether it’s Grandma’s old fashioned apple pie with custard, cream brulee’s or refreshing sorbets, the choice is infinite.

And as the seasons change, so do our taste buds. Christmas brings with it the traditional Christmas puddings covered in brandy butter or brandy sauce. Of course, Easter starts with the Hot Cross Buns and then less now but definitely a tradition years ago, the Simnel Cake, a light fruit cake covered in marzipan with a layer of marzipan or almond paste at it’s core. Then we are on to summer puddings, made from the all the beautiful berry fruits such as strawberries, raspberries and loganberries and served with either ice-cream or cream.

Light soufflés, sorbets and ice creams are a real favourite during the hot summer months, also delicate homemade cheesecakes covered in fruit sauces or topped with sugar dusted fruits, and of course, a selection of homemade ice creams must be on the list.

As the colder months approach, the traditional stodgy puddings start to appear on menus up and down the country, spotted dick, sticky toffee puddings, home-made fruit crumbles and jam roly poly, all smothered lovingly in custard.

The great british dessert will always be a favourite on every menu and, for those of us with a sweet tooth, dining out just wouldn’t be the same if our favourite puddings were missing.

In fact, some restaurants have gained their reputation for producing top of the range puddings and desserts. One such restaurant, The Bru restaurant, based in Aldeburgh in Suffolk makes the most of the seasonal varieties, producing stunning summer puddings such as Light Raspberry Cheesecake or Fruit Riot, a combination of strawberries, raspberries, redcurrants and cherries all topped of with a big dollop of cream.

About the author:
Lisa Lincoln works in the restaurant industry. She has been writing about restaurants in Suffolk for couple of years and likes writing about restaurants.

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