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Mock Apple Pie? I bet it's vegetable marrow and cinnamon. I have a jam recipe which is similar. But hell, you'd use windfalls for pie or jam. People used to give those away, leave them in boxes by the gate with a notice saying Please help yourself. Them days is gorn, and folks is grubbing out their apple trees so as to have designer gardens, like in TV makeover programmes. Makes me damn' cross, all this stuff about the garden being "the outdoor room of your house". Excuse me? what about the plants? and the birds? I suspected that the American version of pie was what we would call flan. Maybe even quite a near relative to custard tart, which is eggs and milk beaten with a little sugar and nutmeg, strained into a previously baked (at a higher temperature) pastry case, and cooked in a moderate oven. I haven't made one for many years as Himself doesn't like them. Strange, as he loves quiche. joanna ----- Original Message ----- From: "Roger Day" <[log in to unmask]> To: <[log in to unmask]> Sent: Sunday, March 25, 2007 10:33 PM Subject: Re: Bakery Talk > steamed apple pudding - same as S&k accept with apple inside. It would > take hours to make: a porcelain bowl, lined with the suet mixture, > filled with sliced cooking apple and sugar nearly to the brim, then a > suet lid put on top. Foil lid, tied with string to make a handle. put > in a half full vat of water, keep boiling, and adding water. > > Pumpkin pie is what the English would call a tart or a flan: I made > one and kept wondering when the lid was going to come into it. > > Apple Pie goes back even further to Chaucer. > > Has anyone had Mock Apple Pie? And is it as awful as it sounds? > > Roger > > On 3/25/07, Joanna Boulter <[log in to unmask]> wrote: >> Has anybody mentioned scones? Do you have them in the States? I do still >> have a reputation for my cheese scones -- I took a fresh-baked batch, >> ready >> split and buttered, to a birthday party the other day, and they were gone >> in >> a flatteringly short time. >> >> Just as as well, since my once-light hand for pastry seems to have >> deserted >> me with age and stiffening joints. >> >> There was something I used to make years ago, when I had a houseful of >> kids >> and very little money, which was a steamed pudding along the lines of >> steak >> and kidney only taking much less time to cook.The filling was chopped >> leeks >> and bacon offcuts -- I used to buy trimmings, or an actual hock and cut >> the >> meat off at home. Lots of black pepper, and it was lovely with parsley >> sauce, carrots, and some really dark greens. Of course, cheap food tends >> to >> be fattening ..... ah well! >> >> Actually, while we're on this thread, can anyone explain to me exactly >> what >> Americans mean by "pie"? It doesn't seem to be the double shortcrust >> pastry >> (with a lid) that we mean by the term. >> >> joanna >> >> > Roger and Christopher, >> > >> > Thanks for educating me on cakes and muffins. I had >> > some experience with English cooking when I was at >> > Oxford one summer in the 1970s. I learned, for >> > instance, that there are several different versions of >> > afternoon tea: tea & bikkies, >> > beans on toast, bangers with mash and canned peas, and >> > finally, when I became convinced that cream teas were >> > a fiction, I came across a little cottage with a sign >> > saying "Cream Teas" in the window. It was wonderful, >> > as were the desserts (and only the desserts) at >> > Oxford. Dinner was frequently what we called "the >> > white plate special": mutton, mashed potatoes, and >> > cauliflower on a white plate. The lunches were worse, >> > so I finally appealed to the Bursar for yoghurt, >> > fruit, cheese, and peanut butter to be set out buffet >> > style so that the undergrads would have an alternative >> > lunch. (The Bursar was a guy who'd fallen out of a >> > truck onto his head while on the way to his exams. He >> > got a sympathy degree.) Anyway, I had to listen to his >> > ranting about rich, spoiled American kids before he >> > finally acquiesced to my request. (I was an assistant >> > to the program's director, so I got all the worse >> > jobs.) >> > >> > From what you say, I think I'd like the tea cakes >> > because I'm the only one I know who likes fruitcake, >> > especially when wrapped in a brandy-soaked cloth and >> > put in a tin for a year before serving. And I'd like >> > to know what black buns are since they've been >> > positively reviewed by Christopher. >> > >> > Now, Joanna, I've heard the raves for your cooking, so >> > I hope you'll contribute something to this wannabe >> > thread. >> > >> > Candice >> > >> > I gotta go >> > (Merle Kessler) >> > >> > >> > >> > ____________________________________________________________________________________ >> > It's here! Your new message! >> > Get new email alerts with the free Yahoo! Toolbar. >> > http://tools.search.yahoo.com/toolbar/features/mail/ >> > >> > > > -- > My Stuff: http://www.badstep.net/ > "Patriotism is a virtue of the vicious." Oscar Wilde >