Quintessential English Eating
Blog Entry: Friday 17 Apr 2009
Majumdar’s choices of the best butter-rich dishes England has to offer, include:
Kippers
Cold-smoked herring traditionally served topped with pats of real butter, still remain one of the great tastes of England.
Parkin
A quintessential Yorkshire treat largely associated with Bonfire Night. This rich, dark treacle and ginger cake couldn’t exist without the key baking ingredient of real butter.
Cornish Pasty
Traditionally stuffed with beef, potato, swede and onions, encased in real butter shortcrust pastry.
Potted Shrimps
Small, brown shrimps cooked gently in clarified butter traditionally spiced with mace and nutmeg. Served in a ramekin dish with thinly sliced hot buttered toast.
Treacle Sponge Pudding
Desserts don’t come much more English than this. The key to making a light yet rich treacle pud is using softened butter and it just has to be served with warm custard.
Cheddar Cheese
The Ploughman’s lunch is a simple meal reliant on the best of traditional ingredients: cheddar cheese, fresh bread, homemade pickle or piccalilli and of course, real butter.
God bless England!
Read the full article by Simon Majumdar at the Times Online.
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