British cuisine may be laughed at all over the world, but hell if I care. We make the best desserts in the world, and everything else doesn’t matter. With memories of sloppy and horrible school dinners in hand, I’ll venture into the kitchen today and show you just how delicious and unique British desserts really can be. Not a hint of chocolate in these recipes, just naturally good, healthy ingredients grown in the backyard and obtainable at your local farmers market.

Blackberry tallow pudding: ingredients

This is a family favorite as we live next door to some local parks that get outnumbered by blackberries in the summer. We can go pick up one afternoon and bring a few kilograms in plastic bags, then freeze them to use at any time. Will need:

– 400g of blackberries

– 4 tablespoons sugar (more if the blackberries are particularly spicy)

– 450 g of flour

– 180g tallow (or butter if you hate tallow, but it’s not the same)

– Pinch of salt

preparation:

In a large bowl, mix together the tallow, flour, and salt, as well as enough water to form a good solid dough. With 2/3 of the dough (reserve 1/3 to one side), roll out a medium-sized circle. Use to line the sides of an oven-proof pudding base, about 1 quart in size. Pour in the fruit and sugar, then roll out the leftover batter and top the pudding. Glue a layer of wax paper on top and cover everything with kitchen paper. To cook, you will boil the pudding. Do this with a large skillet (large enough for the bowl to go all the way in) and fill it with water to about halfway through the bowl (be very careful not to let the water get into the bowl so don’t flood it) . Bring to a boil and simmer to steam the pudding for about 2 hours, but be careful to check the water levels frequently; you don’t want it to dry out or the bowl could break or get burned.

Serve with milk or your favorite sauce.

Gooseberry fool:

Gooseberries are a wonderfully English fruit, and they’re easy to grow in your own garden or pick them up nearby. For this delicious dessert you will need:

– 450g currants, tips cut

– 150ml elderflower cordial (or homemade concentrate)

– 2 egg yolks only

– 1 teaspoon arrowroot

– 150 ml of milk

– 2 tablespoons sugar (again, you may need more)

– 150ml double cream

preparation:

Boil the gooseberries in a pan with the cordial, simmering until soft and pulpy (about 30 m). Let cool and set aside on a plate.

In another pan, heat a little milk but be careful not to boil it. Beat the yolks, eggs, and sugar in a heat-resistant container, then pour in the hot milk, stirring constantly. When completely mixed, return the entire mixture to the pan and heat slightly to the boil, until the cream thickens. Again, DO NOT BOIL. To obtain the result through a strainer and in another container, reserve.

Whip the cream and place on the currants that you set aside earlier. Now fold in the custard as well, but you don’t need to mix that much, as a slightly marbled effect is quite nice.

Serve like this!