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Cereal desserts providing a good source of calcium and phosphorus include those using rice, sago, tapioca, semolina and oats. There are many different fruit desserts using fruit both cooked (poached and flambéed) and uncooked (fruit salad, toffee-glazed fruit, chocolate-coated bananas). Fruit puddings are always delicious and can include fruit crumbles, baked fruit
roly-polies, upside-down fruit puddings and fruit cobblers. Jellies date back to at least the 16th century as discovered in a remarkable cookbook written by Nostradamus. In it he writes about “a way of making a jelly of guignes (cherries) that is very delicate but expensive and for noblemen!” The name of one of Australia’s early food icons, Aeroplane jelly, came about in 1927
when the company’s founder was out testing driving his new car and looked up and saw an aeroplane in the sky – quite a rare sight back then. Milk puddings date back to the Middle Ages when a commonly prepared item was a milky jelly called ‘frumenty’which was made by soaking husked wheat in hot water. Some examples of today’s milk puddings would be bread and
butter custard , Crème Brûlée, Crème Caramel and junket. Soufflé and mousse are delicately textured desserts that attribute their volume to the number of eggs used. They may be flavoured with chocolate, pureed nuts, coffee, fruit, fruit juices or a liqueur. Baked soufflés date back to the 18th century although soufflé making was always difficult until Count Rumford developed an oven that solved the problem of uneven heat by the use of flues and dampers.
Steamed puddings are traditionally boiled in covered bowls of water. Depending on the ingredients used, their appearance and colour will vary. Christmas or plum puddings are rich and fairly heavy, whilst ginger puddings are lightly steamed. |
