Victorian Era Puddings and Desserts

The Victorian period was known for its gentleness and decorum. Manners and etiquette were considered of the utmost importance, and so books on the subject were very popular. The most famous of these was the 'Book Of Household Management' by Mrs Eliza Beeton (1836-1865).

Milk and honey were used widely in Victorian cooking. According to Mrs Beeton, milk was 'complete'. Honey was a popular sweetener, as it had been since before the introduction of sugar in the late 18th century.

Desserts Food

Syllabub
1/2 cup sugar, 2/3 cup sweet sherry, 1 1/4 cups whipping cream, 3 tb brandy, 1 tb lemon juice
Whisk all the ingredients until the mix thickens. Serve chilled in pretty crystal or glass bowls or glasses. Decorate with sugar crystals along the rim, and topped with whipped cream and fine slivers of almond.

Custard
4 egg yolks, beaten, 2/3 cup whipping cream, 1/2 cup sugar, 2 1/2 cups milk
Warm the milk over a low heat until very warm. Whisk the egg yolks into the milk, then stir until thickened, maintaining the low heat setting. Take the saucepan off the heat, and stir in the sugar until dissolved. Cool, then stir in the cream before serving.

Blacmange
2 beaten egg yolks, 2 cups milk, 2/3 cup whipping cream, 1/2 cup sugar, 2 tb gelatine, dissolved in 2/3 cup cold water, 1/2 tsp vanilla essence.

Over a low heat, bring the milk and vanilla essence to the boil. In a bowl, beat the milk misture with the egg yolks. Pour back into the saucepan and heat slowly until thickened. Mix in the gelatine and water mix. Cool a little, then stir in the cream (whipped). Pour into a mould. Set in the refrigerator. When serving, decorate with fresh flowers.

Victorian Era Puddings and Desserts

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