In praise of pudding

This time of year, when the wind blows and the days are cold and grey, it is only natural that we think about ‘warming’ foods… and one of the most warming has to be pudding – just the word itself instantly makes me feel snug! Having said that, it isn’t the most healthy of options, but its role in life was always to be a stomach filler and a comforter, not one of your five a day!

Today, we tend to mean something sweet when we say pudding, and people will often suggest pudding when they mean dessert. But, of course, puddings were not originally sweet at all – they were savoury. The term ‘pudding’ is believed to come from the French boudin, originally from the Latin botellus, meaning ‘small sausage, so it referred to encased meats as used in medieval European puddings.

Puddings first popped up during Roman times when they were made using meat, blood or grains and stuffed inside animal intestines, like a sausage, or a cloth bag. Savoury ones still popular today include black pudding, haggis and of course, steak and kidney, but most of our puddings are sweet. Think spotted dick, sticky toffee or treacle pudding, doesn’t that make you feel instantly warmer?

In Medieval times, banquets would feature highly spiced savoury meat puddings and sweet puddings, still using intestines as a casing, that were then boiled, smoked or roasted. I’m not entirely sure I would have enjoyed any of those…

By the 14th century, things were looking up and Richard II’s cook produced a book featuring rice pudding and baked custards. During the next century, pudding cloths first get mentioned as an alternative to intestines… thank goodness!

In the 16th- century life became a lot sweeter with the arrival of sugar loaves (cones of refined sugar) and by the 17th-century cookbooks were being published, featuring puddings we still eat today, such as bread and butter pudding, one of my favourites!

In Georgian times, feasts became much more elaborate with jellies made in intricate moulds and ice cream became popular. But the traditional pudding was still a mainstay and appeared in all courses of a banquet.

The Victorians, who never did anything by halves, had a pudding for every occasion. Recipe books, such as the hugely influential Mrs Beeton’s ‘The Book of Household Management’ appeared, while many were devoted purely to puddings. It is at this time that jam roly-poly, spotted dick and treacle sponge first made an appearance.

Making puddings using a cloth or a greased pudding basin complete with baking parchment and string, plus hours of boiling, was pretty labour intensive. Unsurprisingly, in the 20th century as servants disappeared, so did the traditional pudding. By the 1970s and 80s, we were all into eating French gateaux and profiteroles and feeling very sophisticated. You did not expect to come across a spotted dick on the dessert trolley in a restaurant – very passé!

But then… as so often happens, old becomes new and puddings are back in fashion. Along with ‘heritage’ vegetables and homemade bread, classic puddings now pop up in 5-star restaurants as well as your local café. What should accompany a pudding? Is it ice cream, cream, or good old custard? I think the latter… but that is a whole other subject and one I might just have to have a look at in a future blog!

Meanwhile… Are you a pudding fan? If so, what’s your favourite? I’d love to hear your thoughts…

 

 

 

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Feed the birds …

birdseeddownThis is just the time of year when we ought to think about our feathered friends the most.

We may live in nice warm houses but poor birds are huddled outside somewhere and wondering where their next meal is coming from. Well… not so if you are a bird in a 100-yard radius of my house! We have a weight watchers class for pigeons (who can barely waddle in mid summer), there are polite queues of assorted birds waiting for the fat balls to be renewed and picky birds sifting through the birdseed for their favourite varieties.

We feed the birds all year round. Monday to Friday it’s the task of Dave the ‘goods in and out’ chap to replenish the bird food tree. Yes, a whole tree is devoted to hanging bird seed holders, half coconuts and fat balls and often we scatter more seeds around the base of this long-suffering tree. It’s a weeping pear and quite short so we get a lovely view of the birds indulging themselves!

birdseedhangingYou know I often mention making your cards into small gifts by adding a little something. Well, this House-Mouse card has bird seed added. It’s not difficult – you just design a landscape card and then staple(or glue) the clear bag of bird food in position. I think this would make a lovely little present for an avid bird feeder. It is enjoyable on a slow day to be able to just (in my case) lean on the kitchen worktop and gaze out of the window at the bird canteen!

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The not so humble cabbage

Today, I feel inspired to write about the cabbage! Many people think of the cabbage as a bit of a poor relation in the veg world, a dull old veg and one that many of us were presented with at school in a disgustingly overcooked state. This is very unfair as cabbages are versatile, great to grow in your veg plot and good for you.

Cabbages come in many different shapes, sizes and colours and every variety has its own character, texture and flavour. With a little planning it’s possible to pick them fresh nearly every day of the year in your garden. They can be used raw in salad or coleslaw, and as ingredients in soup, boiled, steamed or braised.

The savoy cabbage, a wonderful dark green and heavily textured individual, is wonderful when slowly braised with onion and finished off with a dash of cream. You can also give it a quick plunge in boiling salted water and then toss it with butter and black pepper, simple but so delicious.

Other thick-leaved cabbages, such as January kings, are excellent for using as wrapping and making parcels for meat stuffings.

The pale green pointed spring cabbages have sweet, delicate leaves that are tender enough to stir fry or even char on a griddle.

In contrast, red cabbage is sturdy and tightly packed and traditionally used for pickling. Braised red cabbage has become immensely popular as a Christmas vegetable when cooked slowly with red wine, cinnamon, apples or cranberry. It is also superb for adding some colour to a boring winter salad when shredded finely.

Last, but not least… the classic white cabbage! A tightly packed, football-sized bundle of excellence it is the mainstay of coleslaw, a popular healthy salad at any time of the year and certainly one of my favourites.

Cabbage is very low in saturated fat and cholesterol, and is a good source of fibre, so it’s a good way to fill yourself up for very little calories. What’s more, it is a good source of vitamin C and vitamin K. We all know how important vitamin C is in our diet, while vitamin K makes bones stronger, healthier and delays osteoporosis. Like other green vegetables, cabbage helps provide many essential vitamins such as riboflavin, pantothenic acid and thiamine that we need for a balanced diet.

So if you tend to think cabbage is a bit of a dullard, please think again and, if you can, try growing some yourself – they taste even better!

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There’s nothing like a hottie!!

It must be my age, but I seem to be increasingly aware of the cold. Even though this winter has been mild, a fleece throw or a plump duvet is never a bad thing to have to hand for snuggling purposes.

Before central heating, electric blankets and the duvet (how well I remember my mother buying our first ‘continental quilt’ or duvet which seemed terribly racy at the time!) beds were usually warmed by the good old hot water bottle! Smelling of rubber and occasionally given to springing a leak they were, nonetheless, immensely comforting.
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As a child, I remember seeing an old copper warming pan hanging on someone’s wall and asking what it was. Being told it was used to ‘warm the bed’ in olden days, I spent a lot of time puzzling how you managed to not spill the hot water in such a weird, long-handled thing… not realising they used hot coals rather than water!

Warming pans were in use as early as the 16th century when life was an altogether chillier affair and such warmth must have been very welcome. Soon, containers using hot water were introduced, with the advantage that not only could you keep it in the bed with you, you also were also less likely to set fire to your bedding! As the discovery of rubber was still a long way off, these early hot water bottles were made of various materials such as zinc, copper, glass, earthenware or wood. To prevent burning, the metal hot water flasks were wrapped in a soft cloth bag.

‘India rubber’ hot water bottles were in use in Britain as early as 1875. The hot water bottle, as we know it today, was patented in 1903 and is manufactured in natural rubber or PVC. Not surprisingly, by the late 20th century, the use of hot water bottles had declined around most of the world. Not only were homes better heated, but newer items such as electric blankets were competing with hot water bottles as a source of night-time heat. However, there has been a recent surge in popularity in Japan where it is seen as an ecologically friendly and thrifty way to keep warm, and very sensible too!

There are all sorts of bed heaters on the market now and some of them function like the older bottles but use a polymer gel or wax in a heat pad. The pads can be heated in a microwave oven, and they are generally viewed as safer than liquid-filled bottles or electrically-heated devices. Some newer bottles use a silicone-based material instead of rubber, which resists very hot water better, and does not deteriorate as much as rubber.

Today, hot water bottles come in all shapes, sizes and colours and you can get lovely chunky knitted or prettily patterned fleece covers. They are cheap to buy, quick to prepare and easy to use so perhaps, as the Japanese have discovered, it’s time they made a bit of a comeback!

hottiesmodern

 

 

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New Year’s resolutions and reflections…

meterry

Ahhh! My partner in crime writing Julia was a big Sir Terry fan and met him a couple of times. She confirms he was a lovely, lovely man.

Well, “Goodbye 2016″! I can’t, in all honesty, say I will miss you one bit – and I am excitedly looking forward to what I hope will be a fabulous 2017 for us all.

There seem to have been so many sad deaths of people that brightened our lives with brilliant entertainment – like Terry Wogan (I love that the BBC have named their building Wogan House). Victoria Wood was another entertainer I loved to bits, great lady. The list is horribly long this year with people such as Alan Rickman, Greg Lake, Prince, Ronnie Corbett, Gene Wilder, Andrew Sachs – oh the list is too long to quote. May they all rest in peace.

We have had dramatic political happenings this year (let’s not dwell on those), war and fighting continue in so many areas of the world I can only pray for more peace next year. In my personal world, which I realise does not impact the main population, I lost both my beloved parents only hours apart at the beginning of the year, and then decided I would pop up again on Create and Craft.

Back on Create & Craft!

Back on Create & Craft!

Life goes on and life is for living and the main wisdom that I have ringing in my ears (thank you, Mother) is the advice to live every day to the maximum. Love those around you and tell them so, help the community around you and be the best person that you can.

That’s as close to New Year resolutions that I am going to get for 2017 … oh ok, that old chestnut, I am going to reach my target weight at Slimming World in 2017, but my guess is it will be nearer the end of the year than the beginning, but I will get there!

I wish you all happiness and health, family and friendship and let’s hope the world decides to take a

turn for the better this year!

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