Pasties, Cream Tea, and Kippers, Oh My

Aug
13

DSCN2402DSCN2402
I loved English food. Except when they tried to do American food. A little bit homesick by the end of the trip, I ordered a burger at a pub in London. I told the waitress I wanted it well-done. She said, that is the only way we cook them! (Try to get away with that in America!) The burger came with a choice of peas or “mushy” peas. I found that peas came with everything in English pubs. Peas came with fish-and-chips, peas came with steak pie, and now I was being offered “mushy” peas….. Of course I had to try it. It was exactly what it sounds like–mushy peas. Peas mashed up like you’d mash potatoes. Odd….. Even odder was that the so-called American hamburger came with cucumbers on it.


Our hostess at the bed-and-breakfast was an awesome cook.
DSCN2766DSCN2766
(It was also an awesome English country house.)

She served the biggest breakfasts I’ve ever seen and I ate every bite. She brought us kippers one morning after I’d requested them. They were extra “posh” ones, she said. They sounded disgusting, but I was determined to try them and surprised to find I really liked them. Maybe it was the extra poshness.

I didn’t like black pudding. Black pudding is made of curdled and boiled pig blood, mixed with chunks of pork fat. Doesn’t that sound appetizing? I tried two bites. I was DONE.

I had had had to have a Cornish pasty and I got one at a village bakery and wasn’t disappointed, but what I truly, deeply, madly fell in love with was clotted cream!!! We had cream tea one day at a tea shop in Cerne Abbas–tea, scones, strawberry jam, and clotted cream. (Swoon!)
DSCN2549DSCN2549
Clotted cream is thick cream made by heating and then leaving unpasteurized cow’s milk in shallow pans for several hours while the cream rises to the top and clots. This sounds almost as revolting as black pudding but it is so delicious.

I swooped up the clotted cream fudge candy they were selling everywhere all over the West Country in village shops and brought it home to the kids. They fell in deep, instant love with it as well and clamored for more. I found a recipe for clotted cream fudge and an online store where you can buy the clotted cream.

How to make Clotted Cream Fudge:

10 ounces superfine sugar
(regular sugar is okay in my experience)
3 ounces golden syrup
(light corn syrup)
8 ounces clotted cream
1 teaspoon vanilla

Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves. Bring to a boil. Cover and boil for three minutes. Uncover and continue to boil until the temperature reaches 116C/240F. Remove from heat and beat until the mixture becomes thick and creamy. Pour into a greased 8-inch square pan. After thirty minutes, mark into squares with a knife then let set. Cut into pieces and store in an airtight container.

(I’ve made this at home several times and we love it!)

What I didn’t try while I was in England–mutton.
DSCN2287DSCN2287
I promised my new friends I wouldn’t eat them.

I’m on vacation. This week, I’m republishing a series of posts from my 2006 trip to England. Enjoy! Keep up with my current trip on the Daily Farm Photo page.

Comments Leave a Comment
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn on August 13, 2009  

More posts you might enjoy:






Sign up for the Chickens in the Road Newsletter




Comments

7 Responses | RSS feed for comments on this post

  1. 8-13
    4:57
    am

    Black Pudding sounds absolutely nasty. You made it two bites farther than I could have. ugh. Now clotted cream…that sounds totally yummy. Can’t wait til you’re back. Enjoying England, but missing all the animals from your farm. :hissyfit:

  2. 8-13
    5:42
    am

    Sounds like a great trip … worth a the torture of long distance air travel.

    Superfine sugar is just a finer grain of regular sugar. You can put regular table sugar in a blender or food processor and pulse it a bit, just not too much or you will have powdered sugar.

  3. 8-13
    7:19
    am

    :shroom: You would never have made it in my family! I LOVE “Hudka” (?) or blood pudding, an Eastern European version of black pudding I think, which has congealed blood and rice, and I’m not sure what else. I grew up eating it, and wish I could find it! A Hungarian man brought me some from New York, and that was the last time I had it. My family also ate calves brains, although I didn’t like them. A friend came over once and I served some to them unknowingly on a ritz cracker!! Everything tastes good on a ritz! LOL! Have a great vacay!!! :purpleflower:

  4. 8-13
    9:48
    am

    I just read an adorable story about a woman who owns a petting zoo with a frisky adventerous goat. It was so right up Suzanne’s ally. Suz, you have to go buy this book.

    It is Tails of Love which was edited by Lori Foster and has many authors in the book with shorter romances. The proceeds are going to an animal shelter.

    Everyone on this site should read this story. So good!!

  5. 8-13
    9:43
    pm

    How WONDERFUL. Everything. anything with the word cream in it sounds delish, I would have tried the pudding had they not told
    me what it was beforehand, it all looks wonderful. That bread and bkfst house looks like something out of a Jane Austin novel. sigh….

  6. 6-7
    2:40
    am

    I absolutely love the chinaware in the picture. I don’t suppose you happen to know the name of it?

  7. 6-7
    6:03
    am

    Victoria, no, I’m sorry, I don’t know anything about the china pattern!

Leave a Reply

Registration is required to leave a comment on this site. You may register here. (You can use this same username on the forum as well.) Already registered? Login here.

Discussion is encouraged, and differing opinions are welcome. However, please don't say anything your grandmother would be ashamed to read. If you see an objectionable comment, you may flag it for moderation. If you write an objectionable comment, be aware that it may be flagged--and deleted. I'm glad you're here. Welcome to our community!

Daily Farm










If you would like to help support the overhead costs of this website, you may donate. Thank you!



Sign up for the
Chickens in the Road Newsletter







The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....






Today on Chickens in the Road


Join the Community in the Forum

Search This Blog



Calendar

October 2018
S M T W T F S
« Sep    
 123456
78910111213
14151617181920
21222324252627
28293031  


Out My Window

Walton, WV
63°
58°
Tue
53°
Wed
48°
Thu
Weather from OpenWeatherMap


I Love Your Comments

I Have a Cow


And she's ornery. Read my barnyard stories!





Entire Contents © Copyright 2004-2018 Chickens in the Road, Inc.
Text and photographs may not be published, broadcast, redistributed or aggregated without express permission. Thank you.

Privacy Policy, Disclosure, Disclaimer, and Terms of Use

Contact