On the one hand, I agree wholeheartedly with having a set meal just for snacking on cheese and drinking beer. On the other hand, I do hope your employer isn't familiar with South Park. 😶
Pasties allow you to eat them with your hands dirty. You'd hold the crimped, sealed edge and eat the pocket. When you were done, you'd discard the edge you were holding since it was dirty from being held. I don't remember where I learned this, but I believe it was mainly in reference to coal miners so they wouldn't be getting their food full of coal dust.
@@didjitalone9544 Absolutely. The crimped edge on any small pie or pasty is simply to contain everything for baking. It's going to be the densest, most tasteless part of the food, so it gets tossed out often enough anyways, making it a convenient "handle" for dirty hands. But plenty of people were eating these as street food in the cities and towns who weren't particularly concerned with getting dirt on their food.
Having more than three meals a day is a common practice. In NOLA the second meal of the day is longshoreman''s breakfast, a hearty meal in comparison to the coffee and bread at the first of the day. Many farming communities have the large breakfast after morning chores are done. So, as The Shire is an agricultural community, a hobbits "second breakfast" is not a silliness.
I sometimes make a large pot of soup and just eat it all day. Heck, I have a Molle II that I put veggie broth with tiny diced up veg in during the winter months. I'm like a hummingbird at the peak of summer with that thing, and I have like 2 percent body fat, so I need the warmth or I die. 😂😂😂
I love how they called dessert "pudding" even if they would have another dish. In portuguese, breakfast is literally called "morning's coffee" no matter what you are having. It shows the level of importance it has in our culture.
I only recently found out that Americans use the word "pudding" to refer exclusively to custard based sweets In UK Pudding is the sweet course to any meal Its is also a steamed cake-thing (often served with custard) It can also be a savory sausage thing made of meat products
Eighteenth century dessert was a very different concept though, it was because the table was "deserted", i.e. cleared of all the savoury and sweet main dishes, the cloth removed and then a new cold meal of cheese, fruit etc would be served as the dessert course. In grand houses (and some Oxbridge colleges today) the dessert dining room was an entirely different room you'd move to after dinner in the main dining room
I've been growing 'bloody butcher' in Australia for years, and what I love about it is that it has tremendous flavour, while being able to pass as acceptably sweet enough for fresh sweet corn, yet if left in the field to dry makes a great grain corn for things like tortillas.
It is lovely to carry on this tradition. My husband and I keep this tradition. Many young workers get a oh wow. I tell them that from their labor, a bit of them is in my home.
My Grandparents were hired hands on a farm. My Grandma would help in kitchens to feed the harvest workers and everyone else on different farms around the area. But usually the harvesters, hired hands and families would eat together. But the children were always served first, then the adults. She told us how she was helping one lady at harvest cooking and this lady was very vocal about how the kids were going to have to wait until the adults finished eating (not just served, but actually finished with the meal.) My Grandma, even though she was still young in her 20s, put her foot down and those kids got their plates filled first and ate with everyone else. Funny how different families even in the same area had such different ways of doing things.
Interesting, in eastern cultures elders are given the first serving and should even sit down before the youngsters. It's very interesting to hear other culture's customs and traditions. Diversity is beautiful and we can all relate to food lol!
Same here, except we normally used the microwave. We still called it a "baked apple". The 90s were a wild time. People actually thought microwaves were used for cooking and not just reheating.
My mom, too. I tried it while living on my own and I just couldn't get it the same. Asked her and she said she added just a drop of vanilla extract. Delicious.
The apple fritters are a popular dish in our region (Interlaken, Switzerland) and are called "Öpfelchüechli". The recipe from 1940 (Bernerkochbuch) reads as follows: 100g Flour 1 pinch of Salt 1 Teaspoon of Sugar 1/3 cup Water 3 Egg Yolks 1 Spoon of Vinegar 1 Spoon of Olive Oil 3 Beaten Egg Whites Apples or Pears Sugar and Cinnamon to sprinkle. Preparation is the same as in the video. As it was war time in Europe, when the book was published, there is an alternative recipe right there: 150g Flour 1 dl Water 1 dl Milk a little Salt 2 Egg Yolks 2 Beaten Egg Whites Apples or Pears As you see, the recipe John showed us is essentially the recipe people fell back to, when food was rationed. Today "Öpfelchüechli" are served with a sweet vanilla sauce.
My mom-in-law taught our kids to make little apple pies. It was the first thing they learned to make. Happy Mother's Day to her and all you amazing Nutmeg Moms!
Our purple corn is planted and it was a good spring for Maple Syrup in WV. So we will be making this pudding in September. Thank you for all of the great content!
@brokenglassshimmerlikestar3407 Definitely a flavor difference from yellow. We don't use it for sweet cornbread but it's great with a big pot of beans! I'm sure with the maple syrup it will be good in the pudding. I'm unapologetically biased though, when you grow the corn and boil the maple sap yourself it automatically tastes better, if it doesn't I'll never tell.😁
Here in the UK, pudding still means dessert more generally. For instance, most people over here say "What's for pudding?", not "What's for dessert?". I don't know when or why pudding became the word for custard over there in the states.
As a canadian, can confirm. Worked with some ladies living in ireland or scotland and wales at the time and the phrase "What's for puddin' ?" Was used a lot.
You also use it to refer to certain kinds of sausage, batter rolls, cakes that are boiled instead of baked, sweetened rice porridge, a specific kind of meat pie, stuffed sheep’s stomach, and a baked mixture of stale bread and custard. You can have pudding with pudding and pudding for dinner, and then pudding for pudding afterwards. That is too many puddings. Stop that.
The other night I worked late, and walked home not knowing what I was gonna have for dinner... Then realized I had a chocolate Oreo milkshake in the freezer... Best. Dinner. Ever. 😂😂
My grandfather and his father grew up as share-croppers. And sweets were always a treat. They would tell me how on Sunday for dessert they would have biscuits and molasses after supper.
My father loved molasses and corn bread for a treat. His father had been raised a sharecropper but had learned to weld in the Navy in WW2 which had given him a trade.
I remember getting really frustrated as a young'un about the older folks using 'pudding' and 'tea' to mean not pudding or tea but 'dessert' and 'dinner'. Not sure if that was just neurodivergency or simple childish literal thinking at work.
Yeah on top of still havin different meanings- for me an American in the south puddin is that creamy soft right in between liquid and solid consistency sweetish snack usually found in lunch boxes (Snack Pack brand being the main one already pre made bought from the grocery store that comes in little plastic cups with different flavors), in powder form from Jell-O brand being the main one that you have to make yourself about 50/50 premade home made (still easy to make), or can be made fully from scratch home made (still really easy to make) and it's never been seen as a desert on it's own per say more like a snack sweet treat or added to things that actually are seen as a dessert (layered pudding cake, pudding pie, banana pudding, etc) 😋 To be honest it wasn't until I was older that I realized puddin had a different meaning and for a while thought the other meaning of our word only applied to people of the past (thank A Christmas Caroll for that 🤣) didn't know it was still a thing in England but I was probably just being a dum dum kid 😅 It's really interesting how words can have so many different meanings sometimes drastically different.
In my family here in Aotearoa/ New Zealand, pudding was always something stodgy (in the nicest possible way) and filling. Steamed pudding, Rice pudding, Sago pudding, Tapioca pudding, Bread and Butter pudding, Bread pudding, Fruit pies and Crumbles and Crisps and Bettys... all guaranteed to fill bellies that may otherwise have remained a little bit empty. Anything a little more refined (and therefore lighter and less stodgy) was known as a Dessert. For some reason all the ones l can think of were chilled or frozen but, l'm not sure if the was part of the classification or just coincidence - Gooseberry or any fruit Fool, Blancmange, Flummery, Trifle, Fruit salad, Jelly, lcecream... 😊 Edited to add: l can't believe l forgot Jam RolyPoly in my list of puddings. Lovingly dubbed "Dead Man's Arm" and always served with custard, as were most of the Pies and Crumbles etc. Wanted to also add that Sago pudding was always known as Frogs' Eggs and Tapioca pudding was Dolls' Eyes despite our mother's protests.
12:33 Wow, this is like a scene from Game of Thrones. It's such a great shot. Lighted by the window and a candle, fruits, desserts. It's like a painting.
My wife would drop those apple tarts in the deep fryer. A simple dough of flour(all purpose), baking soda, a dash of salt and hot water. Filling is apples(can be any fruit, actually), some cinnamon, and a small amount of sugar. Usually the apples are precooked, then wrapped in thin rolled dough and then deep fried. Myself and the grandchildren love these.
A Kentucky Twist on your Apple Turnovers are a Fried version of the same dessert. Here in Kentucky, the Amish still make them as a sweet treat. They are an affordable mid afternoon treat to eat on an afternoon between lunch and supper.
I'm from Scotland, and "pudding" is basically just the equivalent word for dessert. It can also mean more specifically a kind of mousse, and there are also savoury outliers like black pudding or Yorkshire pudding. I'm pretty sure it's the same throughout the British isles.
I had bread and cheese with beer for lunch today. Imagine if that was just expected? I am sure mine was of far higher quality, but what sounds like a poor man's repast on paper is legitimately among my favorite meals, Especially if it's sourdough or French baguette with sharp, aged cheddar, and an English pub/pale ale or light IPA. And desserts sweetened with fruit instead of sugar? I am already In.
I like to do a fresh borillo or kaiser roll with any variation of olives, roasted garlic or onion, sun dried tomatoes, and honestly any kind of cheese (brie, camembert, cheddar, gouda). As for dessert: a nice bunch of fresh, juicy, still warm from the sun grapes would be perfect. Maybe let them dry into raisins then reduce them in a pan into a nice syrup to spread on more bread with cheese - add some fresh plum and fennel seed.
this is an amazing channel, have been having a busy life and feeling down for a while, but these videos are perfect for some wholesome and even informational content thanks for all the effort, hope you and anyone else seeing this as well has an awesome day o7
From what I’ve been able to find out, “pudding” means “a measure of suet” because the word pudding used with so many different foods Black pudding-blood sausage Figgy pudding -a boiled dough Yorkshire pudding-oven fried popover It’s all derived from the use of suet in the recipe.
Yorkshire pudding was always made in a big dish or tin and somehow better than the popover they do today. Try it. I always do it that was the popover is a very modern version. And not made with suet at all but maybe suet was used for the fat to melt in the tin before the batter is poured in. There were no vegetable oils when I was a child and olive oil was for salads only
@@marleneclough3173 i used to work as a butcher for a restaurant and Americans have little to no concept of suet, so I kept it all. We’d get entire primals of short loins. But you can’t beat hints smoke and spice from bacon fat
I grew up in the American Southwest. Many people don't realize that different kinds of corn have different flavors as well as color. And I think doing the Indian Pudding with blue corn would just look cool...
A fair amount of Asia has rediscovered that corn is excellent in sweet dishes and desserts. Corn ice cream for one, or sweet rice porridge with corn. There is a reason why corn syrup is ubiquitous in North America.
I don't remember the title or the author, but I once read a short story where a poor boy died with the unfinished business of wanting to try candy. He loved apples but was too poor to buy candy. Then somebody gave the poor ghost some candy and it was way too disgustingly sweet for his palate, and he could finally rest in peace. 😅 I don't know why, but that story stuck with me and I think of it often.
If you have never had sweetened food before sugar tastes bitter to the tongue. I've seen it mentioned before in older books, that when they had offered candy to children in slums they would wince and ask why it was bitter.@@raraavis7782
There’s a good reason for that-black currant plants carry a fungus that destroys white pines and threatened the U.S. timber industry. It was federally banned from 1911 to 1966 and banned by many states up until recently, when cultivators found some ways to deter the spread of the fungus. It’ll take a little while yet for black currants to catch on here. I’ve had them, and they’re great.
This usage always makes me think of the line from Pink Floyd's Another Brick in the Wall Part 2 - “If you don't eat your meat, you can't have any pudding!"
And many people up here in Scotland do too, especially in the midlands of Scotland (not sure about the Highlands but I wouldn't be suprised if it's also the case there)
Where I'm from (East Midlands) pudding is used almost exclusively to describe any baked or prepared sweet course at the end of a meal e.g. anything from cake to custard to apple pie. Only time you see the word dessert used is on a restaurant menu. Colloquially "pudding" is common and universal!
English English is so funny. "Tea" means the mealtime when you typically have tea.. pudding means the mealtime when you have pudding. it's such a roundabout way of naming things that works perfectly fine in an isolated language area.
Fun fact from a British (Scottish specifically) person; Many of us here in the UK still use Pudding as synonymus with Dessert. There are specific food items called pudding ofc but at meal times myself and pretty much everyone I know will interchangebly use dessert or pudding when refering to the after meal treat.
@joannebarlow3900 Yee! Sorry, when I said Scottish specifically, I meant myself. I opened with British to mean it was a British saying, then clarified that I'm Scottish
My grandmother made us kids our own little turnovers every time she made a regular pie for the family, probably from leftover crust trimmings, but they were so good. These turnovers remind me of those times as a kid. Thank you for all you do, Jon, and all the Townsend folks.
A charming apple assortment I shall have to set aside to celebrate autumn (although truly good any time of the year). A wonderful walk through the meals of the Working Man during harvest, especially this sweet ending note!
I’m curious how the apples of today compared to the apples they had back then and if that would significantly change things like how sweet these dishes turned out.
Our store bought apples today are almost tasteless by comparison and not really very well for cooking. There is an orchard in north Carolina called century orchard that saved and still sells many heirloom varieties from the golden days such as johnson keepers,limbertwigs,starman winesaps,etc. Their very helpful on their website and even produce a little catalog theyll mail out upon request.
Growing up, we had an apple tree that grew from seed. So, not really a heritage variety, but something like traditional apples. They weren't really less sweet than the store-bought kind, but they were much softer and had a mealy texture. I would guess was true for most traditional varieties, which is perhaps why old recipes never tell you to parboil apples. While unpleasant for eating out of hand, they made excellent pie filling especially because the skin wasn't tough or thick. I prefer to leave the skin on when cooking apples, in order to get the strongest flavor.
@@golwenlothlindel Theres alot of subtle differences between the varieties too. Some are great for baking,some for eating fresh,and others are best for cider as and vinegar. I imagine that old farms and homesteads used to grow a wide variety to have early apples and late apples so they could have vinegar for cleaning, cider for drinking and cooking apples thatd keep in a cellar throughout winter.
That corn pudding is similar to bread some of the Haudenosaunee people make, except theirs is cooked with a variety of bean in it, and sometimes berries.
10:57. My grandfather was born in 1915 in rural Wisconsin. He lived on a farm, and he told us that his mother would bake everybody in the family apple pie that they would eat early before they went out to work the farm.
Had a wonderful time meeting Jon, Ryan, and family at Martin's Station yesterday! Now you've got me craving something sweet to munch on haha. Great video!
OMG, I have never heard anyone outside my family refer to “plum duff”! My family uses the term for an upside-down butterscotch pudding-cake (liquid poured on top of the cake batter sinks through to form a pudding underneath while baking). We would often use raisins or other fruit as the plum.
In the Cornish mines there was frequently a risk of contamination with arsenic and holding the thick twisted crimp crust kept the dirt of the fingers away from the food. I have found short pieces of such crust in old workings in mines of the Tamar valley. Said to be a gift for the mine Piskies or Knockers who inhabit the mines and could cause misfortunes.
Your work reminds me of what the History Channel used to be. Of course, I dont have cable or satellite anymore. Im just saying that I really enjoy the history and how you present it.
Mother was from Virginia in the great depression on tobacco plantation. They moved up north for jobs. And she would make "sweet-tater (yams) hand pies" fried in lard in a big iron skillet. You couldn't beat 'em. Man I miss those.
in austria we still use these sweet dishes with simple ingredients as actual meals. for example "mohnnudeln" - poppy seed noodles. Just a potatoe and flower and eggs dough and then cook them in water and later pan-fry them in butter, poppy seeds and sugar (very good by the way)
I was thinking about Root Beer while watching the video and it appears to have been a thing in the eighteenth century according to Wikipedia. Close to a dessert i suppose
Now, it's been a long time since I was in the 18th century, but I remember meals being ended with cheese, not sweets. Sweetmeats were served before the cheese course. -Now, we weren't poor, then, so maybe that's the difference. Pudding was almost always the second to last course.
Weren't jams and preserved fruit products (not dried) available in that time? I could totally see some apricot jam to go as a dressing for any of these dishes.
Here in north east england (still very much steeped in the cultural and human geographic history of coal mining) I genuinely hadnt heard of what modern Americans call a pudding, Pudding to me has always been synonomous with dessert. The closest I have come to what gets called pudding in the US is creme brulee, which is very much not the same thing haha
British usage traditionally is 'pudding' (dessert still sounds American to me, though it's widely used here in the UK now). See the Oxford English Dictionary: *Pudding* II.4.e _Chiefly British._ Any sweet dish served as a dessert. Also: the sweet course following the main course (or sometimes the cheese course) of a meal; dessert.
A simple baked apple is tasty, and doesn't really require anything more than an apple. Sure, it's better with cinnamon and nutmeg baked inside, with a little butter. But you really don't need it. I have roasted apples placed near the coals of a campfire whole, and they tasted so good!
I remember when growing up mom would sometimes make indian pudding. Good local yellow cornmeal being used most likely and for sweetener - molasses. Baked. Could have it with cream or whipped cream. But many times vanilla ice cream. If the pudding was warm and you had the ice cream next to it in the same bowl it would melt a bit and you'd eat it together in one spoonful. Kid memories.
That apple fritter you made (The battered apple ring with ginger) looked amazing! I'm honestly surprised that that was something you didn't add nutmeg to! I know you said more ginger and that would definitely be great, I just think...not being devil's advocate or anything; but nutmeg would bring it to a whole new level. We all know this! Lol!
As a brit whos parents were brought up in a fairly old fashioned area in Northamptonshire, they still use terms like 'Dinner time' to mean lunch time and 'Pudding' to mean desert. It was so confusing growing up as not everyone else would use these terms so I didn't really know what time of day people were referring to dinner time as. I'm sure plenty of other people in the UK still do too. My mum also cooks old fashioned recipes at times that were common place when they were younger and are now pretty rare or very specifically regional. For example I grew up always having suet dumplings in stew (although now we mostly have vegetable suet as I don't really eat meat anymore). We also have Hock and Dough (also known as Ock n Dough, which is so much a part of the local history that theres a pub named after it still) which used to be made from veggies like carrots, potatoes and shallots cooked alongside a ham hock (a knuckle, basically) in a deep baking tray, with a simple savoury dough around the edges. This was traditionally assembled and then taken to the local bakery after they had baked all the bread for the day. The trays would go in the oven to cook while it was still hot, to make the most use of the fuel (plus of course many of the villagers wouldn't have their own ovens at home). It would form a kind of stew which the gravy would partially soak into the bottom of the dough making it soft, and the top part of the dough would go crunchy. My mum would cook a version of this at home and it was so rich and flavourful but also really tasted like a meal from the past. I don't think you hear much mention of it now outside of Northamptonshire. Every now and then I still ask her to cook it, hock and all as its such a special dish. Do you have 'Crumble' in the US? Like a pie with a sweet crumbly topping rather than a pastry case. We go picking blackberries each year and have always baked blackberry and apple crumble with them. Another very traditional pudding that makes the most of seasonal ingredients.
And as mentioned in another comment, Baked apples! Cored apples stuffed with raisins and brown sugar and sometimes a trickle of brandy, baked in the oven.
Hello, love your channel. Anyway you can post links to the books you mention? I’d love to be able to read them. Thinking that it would be interesting bit of knowledge
My grandmother was born into a farming community in 1918, and it was still absolutely imperative to have a good spread during harvest. She was known for her coffee and coffee cake and it brought many a worker to our family's fields.
3:20 "They hardly used any sugar (...) they would [indirectly use sugar by using] apples and raisins for the sweetener" At the end of the day, fructose is still sugar. It breaks down to glucose when we metabolize it. Sugar is sugar.
I'm in the UK, and when I was little we all called dessert 'Pudding' regardless of what it was. Or, somewhat facetiously, it might be called Afters, as a sort of tease to the person who cooked the main meal that you were looking forward more to the 'afters', or at least that's how it seemed to my young mind. And I remember my grandad's eyebrow going up (nobody raises an eyebrow quite like a grandad!) if anyone mentioned the word 'dessert'!
A dialect my family and extended family use, it may stem from Ireland or Manchester, I am unsure, is calling dessert "afters" as in, eaten after. Not seen anybody outside my family use it though, but it's not just my mum and dad; my uncles and aunties use it, and I'm sure my Grandparents will have too.
Wouldn't harvest time be the wronng time for apples? We are used to apples all 12 months of the year. However, the apple industry has used a way to keep apples "fresh" thru out the year. Back in the day, apples were harvested in the fall, and what hadn't been eaten fairly soon was make into apple jack. I am 82, and I remember apples were only sold in the grocery stores for a month or two after they were picked from the trees. I think I'm right about this, or it could be my memory is wrong.. At my age, memories some times can't be accurate.
You're not wrong, but apples can store really well so long as you have a root cellar or a wooden crate stuffed with dry hay. I've recently learned they store well kept under dry alkaline soil as well (accidental discovery. I live in a desert and we had a lot of apples blown off our trees thanks to an especially windy day. We couldnt do much of anything with them because so many were underripe or damaged in the fall, so I just buried them beneath the tree planning to fertilize the soil. Well the winter came, there was no moisture but the ground did get cold, and come spring I had to dig out the basin to water our trees. Out pop probably half of the fallen apples still looking as bright and fresh as the day I buried them; others had turned the telltale orange and smelled pleasantly of vinegar, but the ones which were underripe and undamaged were perfectly preserved).
In Dorothy Dunnett's Niccolo series set in the mid 1400's, they said sugar was more expensive than gold. The 2 best historical fiction series I have ever read.
Most British people still use the word pudding to mean the sweet course of a meal, no matter what it comprises. "Dessert" is one of those American import words
"Pudding" can just mean "dessert" in England (with the exception of Yorkshire puddings, black pudding, white pudding, etc.). Most important meal of the day😉.
I'm immediately adding a daily event to my calendar called "Cheesing time". If my employer asks about it I'll send them this video.
Cheese all over those guys
On the one hand, I agree wholeheartedly with having a set meal just for snacking on cheese and drinking beer.
On the other hand, I do hope your employer isn't familiar with South Park. 😶
🤣😂 Dude! I had to log in just to like your comment!
@@RayneRywythelguess we gotta ban cats...
Breakfast, lunch, and dinner are essential for energy and health. Dessert is essential for morale.
As long as it isn't too big of a dessert! 😂 Unless it's a special occasion.
Dinner was a high class thing back in the day
Pasties allow you to eat them with your hands dirty. You'd hold the crimped, sealed edge and eat the pocket. When you were done, you'd discard the edge you were holding since it was dirty from being held. I don't remember where I learned this, but I believe it was mainly in reference to coal miners so they wouldn't be getting their food full of coal dust.
I thought it was in the Cornish tin mines, hence Cornish Pasties
This is true, and the pizza crust served the same purpose
These are still popular in northern Michigan.
I wonder if the animals would eat the crusts after the fact. ( I also thought of Cornish tin)
@@didjitalone9544 Absolutely. The crimped edge on any small pie or pasty is simply to contain everything for baking. It's going to be the densest, most tasteless part of the food, so it gets tossed out often enough anyways, making it a convenient "handle" for dirty hands. But plenty of people were eating these as street food in the cities and towns who weren't particularly concerned with getting dirt on their food.
"a little bit of bread and cheese and some beer makes a good meal"
As a German, I can confirm that this still is true today 👍
Add an onion and you’d be in England.
@@clogs4956 Make it dark rye bread, lard, extra matured cheese, a strip of aspic, onion, a shot of dark rum poured over it and you'd be in Denmark.
@@natviolen4021 can't forget the dill !
@@HlfEtnBread No dill on my ostemad. 😁
I would positively consider cress and radishes, though.
@@natviolen4021 god i love cheese.
Having more than three meals a day is a common practice. In NOLA the second meal of the day is longshoreman''s breakfast, a hearty meal in comparison to the coffee and bread at the first of the day. Many farming communities have the large breakfast after morning chores are done. So, as The Shire is an agricultural community, a hobbits "second breakfast" is not a silliness.
I sometimes make a large pot of soup and just eat it all day. Heck, I have a Molle II that I put veggie broth with tiny diced up veg in during the winter months. I'm like a hummingbird at the peak of summer with that thing, and I have like 2 percent body fat, so I need the warmth or I die. 😂😂😂
I eat like two meals a day because I have a life lol
I believe hobbits also have a "pre lunch" after second breakfast 😂
@@TheGryfonclaw Sounds like you don't live in New Orleans.
@@TheGryfonclaw Eating nice meals with friends and family IS life, once you've gotten the basics down.
I love how they called dessert "pudding" even if they would have another dish. In portuguese, breakfast is literally called "morning's coffee" no matter what you are having. It shows the level of importance it has in our culture.
using the word pudding to refer to dessert is still very commonplace in the UK, although we use the word pudding to mean a variety of things
That's a really good point, and I hadn't thought about it like that. Thanks!!
I only recently found out that Americans use the word "pudding" to refer exclusively to custard based sweets
In UK
Pudding is the sweet course to any meal
Its is also a steamed cake-thing (often served with custard)
It can also be a savory sausage thing made of meat products
Don't forget savoury puddings! Yorkshire pudding, steak+kidney pudding, pease pudding! @@ludovica8221
@@ludovica8221 also yorkshire pudding, which is savoury and usually served with gravy with a roast meal.
Eighteenth century dessert was a very different concept though, it was because the table was "deserted", i.e. cleared of all the savoury and sweet main dishes, the cloth removed and then a new cold meal of cheese, fruit etc would be served as the dessert course. In grand houses (and some Oxbridge colleges today) the dessert dining room was an entirely different room you'd move to after dinner in the main dining room
I've been growing 'bloody butcher' in Australia for years, and what I love about it is that it has tremendous flavour, while being able to pass as acceptably sweet enough for fresh sweet corn, yet if left in the field to dry makes a great grain corn for things like tortillas.
It's still a customary to provide food/meal to the people you hire to harvest your field, repair something, or renovate your house.
It's also good manners.
It is lovely to carry on this tradition. My husband and I keep this tradition. Many young workers get a oh wow. I tell them that from their labor, a bit of them is in my home.
Beer, the working man's desert 😂
Works for me
And breakfast... and pretty much water.
Small beer though…. You’d have to drink a whole pitcher to feel buzzed (less than 1%)
Nah, Beer is the bread.
@@Malohta It's better than cholera. 😂
My Grandparents were hired hands on a farm. My Grandma would help in kitchens to feed the harvest workers and everyone else on different farms around the area. But usually the harvesters, hired hands and families would eat together. But the children were always served first, then the adults. She told us how she was helping one lady at harvest cooking and this lady was very vocal about how the kids were going to have to wait until the adults finished eating (not just served, but actually finished with the meal.) My Grandma, even though she was still young in her 20s, put her foot down and those kids got their plates filled first and ate with everyone else. Funny how different families even in the same area had such different ways of doing things.
We always make sure to let kids go first. They can get as much food as they would like. They are growing and need to eat well :)
Interesting, in eastern cultures elders are given the first serving and should even sit down before the youngsters. It's very interesting to hear other culture's customs and traditions. Diversity is beautiful and we can all relate to food lol!
Your grandma seems like a real karen I would've fired her on the spot for her sass.
My mother would core an apple and stuff it with butter and brown sugar and bake it in the oven.
Those are so good. If you score the skin, it's much easier to eat them.
Need to try this. Max Miller did it on a Tasting History episode (adding cinnamon). Looks gooood.
Same here, except we normally used the microwave. We still called it a "baked apple".
The 90s were a wild time. People actually thought microwaves were used for cooking and not just reheating.
Add Cinnamon
My mom, too. I tried it while living on my own and I just couldn't get it the same. Asked her and she said she added just a drop of vanilla extract. Delicious.
The apple fritters are a popular dish in our region (Interlaken, Switzerland) and are called "Öpfelchüechli". The recipe from 1940 (Bernerkochbuch) reads as follows:
100g Flour
1 pinch of Salt
1 Teaspoon of Sugar
1/3 cup Water
3 Egg Yolks
1 Spoon of Vinegar
1 Spoon of Olive Oil
3 Beaten Egg Whites
Apples or Pears
Sugar and Cinnamon to sprinkle.
Preparation is the same as in the video.
As it was war time in Europe, when the book was published, there is an alternative recipe right there:
150g Flour
1 dl Water
1 dl Milk
a little Salt
2 Egg Yolks
2 Beaten Egg Whites
Apples or Pears
As you see, the recipe John showed us is essentially the recipe people fell back to, when food was rationed. Today "Öpfelchüechli" are served with a sweet vanilla sauce.
I screebshotted this for my pear-loving bestie. Thank you!
My mom-in-law taught our kids to make little apple pies. It was the first thing they learned to make. Happy Mother's Day to her and all you amazing Nutmeg Moms!
Are you high?
@@caderiddle5996 Worse: a bot! Best practice is to report and to _not_ otherwise engage.
@@Randee15 not a bot. a member of the channel. u b rood
@@caderiddle5996 Do you have a mother of your own? Have you ever, like, talked to her about family recipes before, or even just had a conversation?
@@masbotalpha684 I don’t remember why I commented what I did before. Maybe it was spammed by several accounts?
Our purple corn is planted and it was a good spring for Maple Syrup in WV. So we will be making this pudding in September. Thank you for all of the great content!
Sounds lovely.
Ooooh nice. Do you think purple corn tastes a lot different from yellow ones? I find it has an interesting taste, maybe it's the cyanidin
@LinaLiza-vp2oebot
@brokenglassshimmerlikestar3407 Definitely a flavor difference from yellow. We don't use it for sweet cornbread but it's great with a big pot of beans! I'm sure with the maple syrup it will be good in the pudding. I'm unapologetically biased though, when you grow the corn and boil the maple sap yourself it automatically tastes better, if it doesn't I'll never tell.😁
@Neenerella333 Thank You!
Here in the UK, pudding still means dessert more generally. For instance, most people over here say "What's for pudding?", not "What's for dessert?". I don't know when or why pudding became the word for custard over there in the states.
As a canadian, can confirm. Worked with some ladies living in ireland or scotland and wales at the time and the phrase "What's for puddin' ?" Was used a lot.
Most likely from the jello company. They started selling “jello puddings” (custard desserts) and pudding became synonymous with jello/custard.
I was looking for this comment. It’s always pudding. Unless it’s a restaurant menu which might say dessert, where we know they really mean pudding! 😂
You also use it to refer to certain kinds of sausage, batter rolls, cakes that are boiled instead of baked, sweetened rice porridge, a specific kind of meat pie, stuffed sheep’s stomach, and a baked mixture of stale bread and custard.
You can have pudding with pudding and pudding for dinner, and then pudding for pudding afterwards.
That is too many puddings. Stop that.
Custard has eggs in it, pudding doesn't.
"Ice cream! That'll will make a good lunch,"
My baby brother agrees with this lol.
Your baby brother and my kid nephew would get along really well...😅
The other night I worked late, and walked home not knowing what I was gonna have for dinner... Then realized I had a chocolate Oreo milkshake in the freezer... Best. Dinner. Ever. 😂😂
I'm with your brother! (And since I'm a grownup, no one can tell me no.)
@Yesica1993 My baby brother is 22 now lol. Dude can go for an ice cream in the middle of winter.
@@rakkis1576 I'm old enough to be his mom. And I love ice cream in winter too. Brain twins!
My grandfather and his father grew up as share-croppers. And sweets were always a treat. They would tell me how on Sunday for dessert they would have biscuits and molasses after supper.
Same with my father, his father was a sharecropper and one of his favorite desserts is biscuits and syrup
My father loved molasses and corn bread for a treat. His father had been raised a sharecropper but had learned to weld in the Navy in WW2 which had given him a trade.
My mom grew up on stuff like that. I learned to love both molasses and cane syrup as a result.
@@SewardWriter haha i was exposed to them but never did learn to like either :p
I adore biscuits and molasses.
Pudding can still mean dessert. For example "if you don't eat your meat you can't have any pudding" from Pink Floyd.
Yep. I’ve read some British writers mentioning the pudding (desert, cookies/biscuits) to go with their tea.
I remember getting really frustrated as a young'un about the older folks using 'pudding' and 'tea' to mean not pudding or tea but 'dessert' and 'dinner'. Not sure if that was just neurodivergency or simple childish literal thinking at work.
Yea it's a Britishism. We changed to dessert
Yeah on top of still havin different meanings- for me an American in the south puddin is that creamy soft right in between liquid and solid consistency sweetish snack usually found in lunch boxes (Snack Pack brand being the main one already pre made bought from the grocery store that comes in little plastic cups with different flavors), in powder form from Jell-O brand being the main one that you have to make yourself about 50/50 premade home made (still easy to make), or can be made fully from scratch home made (still really easy to make) and it's never been seen as a desert on it's own per say more like a snack sweet treat or added to things that actually are seen as a dessert (layered pudding cake, pudding pie, banana pudding, etc) 😋
To be honest it wasn't until I was older that I realized puddin had a different meaning and for a while thought the other meaning of our word only applied to people of the past (thank A Christmas Caroll for that 🤣) didn't know it was still a thing in England but I was probably just being a dum dum kid 😅 It's really interesting how words can have so many different meanings sometimes drastically different.
He explained in this video.
In my family here in Aotearoa/ New Zealand, pudding was always something stodgy (in the nicest possible way) and filling. Steamed pudding, Rice pudding, Sago pudding, Tapioca pudding, Bread and Butter pudding, Bread pudding, Fruit pies and Crumbles and Crisps and Bettys... all guaranteed to fill bellies that may otherwise have remained a little bit empty. Anything a little more refined (and therefore lighter and less stodgy) was known as a Dessert. For some reason all the ones l can think of were chilled or frozen but, l'm not sure if the was part of the classification or just coincidence - Gooseberry or any fruit Fool, Blancmange, Flummery, Trifle, Fruit salad, Jelly, lcecream... 😊
Edited to add: l can't believe l forgot Jam RolyPoly in my list of puddings. Lovingly dubbed "Dead Man's Arm" and always served with custard, as were most of the Pies and Crumbles etc. Wanted to also add that Sago pudding was always known as Frogs' Eggs and Tapioca pudding was Dolls' Eyes despite our mother's protests.
We’ve really streamlined the process by replacing both dessert and dinner with just sleep.
Or in some cases, energy drinks.
Then we can get more work done! :D
12:33 Wow, this is like a scene from Game of Thrones. It's such a great shot. Lighted by the window and a candle, fruits, desserts. It's like a painting.
My wife would drop those apple tarts in the deep fryer. A simple dough of flour(all purpose), baking soda, a dash of salt and hot water. Filling is apples(can be any fruit, actually), some cinnamon, and a small amount of sugar. Usually the apples are precooked, then wrapped in thin rolled dough and then deep fried. Myself and the grandchildren love these.
That sounds lovely! Thank you for sharing
A Kentucky Twist on your Apple Turnovers are a Fried version of the same dessert. Here in Kentucky, the Amish still make them as a sweet treat. They are an affordable mid afternoon treat to eat on an afternoon between lunch and supper.
I'm from Scotland, and "pudding" is basically just the equivalent word for dessert. It can also mean more specifically a kind of mousse, and there are also savoury outliers like black pudding or Yorkshire pudding. I'm pretty sure it's the same throughout the British isles.
Babe don’t call it “girl dinner”, Jon Townsend called it “cheesing-time”
I had bread and cheese with beer for lunch today. Imagine if that was just expected? I am sure mine was of far higher quality, but what sounds like a poor man's repast on paper is legitimately among my favorite meals, Especially if it's sourdough or French baguette with sharp, aged cheddar, and an English pub/pale ale or light IPA. And desserts sweetened with fruit instead of sugar? I am already In.
I like to do a fresh borillo or kaiser roll with any variation of olives, roasted garlic or onion, sun dried tomatoes, and honestly any kind of cheese (brie, camembert, cheddar, gouda).
As for dessert: a nice bunch of fresh, juicy, still warm from the sun grapes would be perfect. Maybe let them dry into raisins then reduce them in a pan into a nice syrup to spread on more bread with cheese - add some fresh plum and fennel seed.
this is an amazing channel, have been having a busy life and feeling down for a while, but these videos are perfect for some wholesome and even informational content
thanks for all the effort, hope you and anyone else seeing this as well has an awesome day o7
From what I’ve been able to find out, “pudding” means “a measure of suet” because the word pudding used with so many different foods
Black pudding-blood sausage
Figgy pudding -a boiled dough
Yorkshire pudding-oven fried popover
It’s all derived from the use of suet in the recipe.
Yorkshire pudding was
always made in a big dish or tin and somehow better than the popover they do today. Try it. I always do it that was the popover is a very modern version. And not made with suet at all but maybe suet was used for the fat to melt in the tin before the batter is poured in. There were no vegetable oils when I was a child and olive oil was for salads only
@@marleneclough3173 yes, traditionally Yorkers were made from suet or dripping from the roast.
When I make them at home I use bacon drippings.
@@Menuki oh I get the beef suet and pork back fat from a butcher and render myself in the slow cooker. A real.butvher though not a supermarket
@@marleneclough3173 i used to work as a butcher for a restaurant and Americans have little to no concept of suet, so I kept it all. We’d get entire primals of short loins.
But you can’t beat hints smoke and spice from bacon fat
@@Menuki sounds wonderful who doesn't love bacon but I never have enough really to make enough fat for the Yorkshire pudding! Lucky you!
I grew up in the American Southwest. Many people don't realize that different kinds of corn have different flavors as well as color.
And I think doing the Indian Pudding with blue corn would just look cool...
Yup! Corn is scrumptious.
A fair amount of Asia has rediscovered that corn is excellent in sweet dishes and desserts. Corn ice cream for one, or sweet rice porridge with corn. There is a reason why corn syrup is ubiquitous in North America.
Peruvian Chicha Morada is a sweet spiced purple corn beverage; very tasty
Corn is one of those things that you can do a lot of things with it and it still be tasty. Like rice or potatoes.
I don't remember the title or the author, but I once read a short story where a poor boy died with the unfinished business of wanting to try candy. He loved apples but was too poor to buy candy. Then somebody gave the poor ghost some candy and it was way too disgustingly sweet for his palate, and he could finally rest in peace. 😅 I don't know why, but that story stuck with me and I think of it often.
I'm perfectly willing to believe in 'ghosts with unfinished business', but little boys who don't like candy? Get off it....😅
If you have never had sweetened food before sugar tastes bitter to the tongue. I've seen it mentioned before in older books, that when they had offered candy to children in slums they would wince and ask why it was bitter.@@raraavis7782
Adorable and accurate!
That's actually quite an interesting concept for a short story.
I wish currants were more popular in America. I love them.
Would you say they are not....current? (Had to lol)
@@ZamboniZone Nice
There’s a good reason for that-black currant plants carry a fungus that destroys white pines and threatened the U.S. timber industry. It was federally banned from 1911 to 1966 and banned by many states up until recently, when cultivators found some ways to deter the spread of the fungus. It’ll take a little while yet for black currants to catch on here. I’ve had them, and they’re great.
@@klawiehr interesting, thanks for sharing
@@klawiehr I'm all for keeping invasive plants out if it means my enjoyment of currants is limited to imported jams and chocolate.
The word pudding is still used to mean dessert in Northern England, the Midlands (central England) and Northern Ireland!
This usage always makes me think of the line from Pink Floyd's Another Brick in the Wall Part 2 - “If you don't eat your meat, you can't have any pudding!"
And many people up here in Scotland do too, especially in the midlands of Scotland (not sure about the Highlands but I wouldn't be suprised if it's also the case there)
Yep! Always said pudding growing up, never dessert
Where I'm from (East Midlands) pudding is used almost exclusively to describe any baked or prepared sweet course at the end of a meal e.g. anything from cake to custard to apple pie. Only time you see the word dessert used is on a restaurant menu. Colloquially "pudding" is common and universal!
English English is so funny. "Tea" means the mealtime when you typically have tea.. pudding means the mealtime when you have pudding. it's such a roundabout way of naming things that works perfectly fine in an isolated language area.
Fun fact from a British (Scottish specifically) person; Many of us here in the UK still use Pudding as synonymus with Dessert. There are specific food items called pudding ofc but at meal times myself and pretty much everyone I know will interchangebly use dessert or pudding when refering to the after meal treat.
Don't some Scots call haggis "pudding"?
@TheCoffeehound Yep, because Haggis is a savoury pudding by classification
Not really just Scottish - the whole of the UK uses the word pudding
@joannebarlow3900 Yee! Sorry, when I said Scottish specifically, I meant myself. I opened with British to mean it was a British saying, then clarified that I'm Scottish
My grandmother made us kids our own little turnovers every time she made a regular pie for the family, probably from leftover crust trimmings, but they were so good. These turnovers remind me of those times as a kid. Thank you for all you do, Jon, and all the Townsend folks.
A charming apple assortment I shall have to set aside to celebrate autumn (although truly good any time of the year). A wonderful walk through the meals of the Working Man during harvest, especially this sweet ending note!
I’m curious how the apples of today compared to the apples they had back then and if that would significantly change things like how sweet these dishes turned out.
Our store bought apples today are almost tasteless by comparison and not really very well for cooking. There is an orchard in north Carolina called century orchard that saved and still sells many heirloom varieties from the golden days such as johnson keepers,limbertwigs,starman winesaps,etc. Their very helpful on their website and even produce a little catalog theyll mail out upon request.
Growing up, we had an apple tree that grew from seed. So, not really a heritage variety, but something like traditional apples. They weren't really less sweet than the store-bought kind, but they were much softer and had a mealy texture. I would guess was true for most traditional varieties, which is perhaps why old recipes never tell you to parboil apples. While unpleasant for eating out of hand, they made excellent pie filling especially because the skin wasn't tough or thick. I prefer to leave the skin on when cooking apples, in order to get the strongest flavor.
@@golwenlothlindel Theres alot of subtle differences between the varieties too. Some are great for baking,some for eating fresh,and others are best for cider as and vinegar. I imagine that old farms and homesteads used to grow a wide variety to have early apples and late apples so they could have vinegar for cleaning, cider for drinking and cooking apples thatd keep in a cellar throughout winter.
@@ciphercode2298 Yep, you dont want to take big bite of a cooking apple 🤢
@@ciphercode2298 more water and sugar in today's apples, less flavor
I'm expecting more pears on my tree this year. Will try the little pasty with them.
A little honey never hurt apple dishes.
That corn pudding is similar to bread some of the Haudenosaunee people make, except theirs is cooked with a variety of bean in it, and sometimes berries.
10:57. My grandfather was born in 1915 in rural Wisconsin. He lived on a farm, and he told us that his mother would bake everybody in the family apple pie that they would eat early before they went out to work the farm.
Farmers exert a lot of energy, especially if they didn't have modern tractors to rely on. I imagine that pie kept everyone going on happy stomachs
I really enjoyed this episode. It was exactly what I want from this channel. So many recipes at once! Thank you.
4:40 just looks SO good to me its like cookie dough balls but somehow strangely better looking?
I love watching your new video as I get ready for church each week ❤️
Awesome ❤
Had a wonderful time meeting Jon, Ryan, and family at Martin's Station yesterday! Now you've got me craving something sweet to munch on haha. Great video!
OMG, I have never heard anyone outside my family refer to “plum duff”! My family uses the term for an upside-down butterscotch pudding-cake (liquid poured on top of the cake batter sinks through to form a pudding underneath while baking). We would often use raisins or other fruit as the plum.
I do believe it's cheesing time.
I'm gonna go get that sorted.
In the Cornish mines there was frequently a risk of contamination with arsenic and holding the thick twisted crimp crust kept the dirt of the fingers away from the food. I have found short pieces of such crust in old workings in mines of the Tamar valley. Said to be a gift for the mine Piskies or Knockers who inhabit the mines and could cause misfortunes.
Your work reminds me of what the History Channel used to be. Of course, I dont have cable or satellite anymore. Im just saying that I really enjoy the history and how you present it.
As a rural Englishman, "Pudding" is still analagous for desert. Meaning any sweet at tge end of a meal.
Desert? I’m thinking sand, anvils and coyotes on acme branded rocket skates chasing roadrunners with explosive bird seed.
😂🤣😂🖖💕
OMGS 🤣🤣🤣🤣🤣
Ha!
Yeah, WHY is it the same word in the English language. So confusing 😅
Why can you not starve in the desert? Because of all the sand which is there.
"you can't have your pudding if you don't eat your meat"
I can tell that people came here in time for their just desserts. Cheers!
@LinaLiza-vp2oe
Spam bots don't love. Reported.
😂😂😂
Every video on this channel is a dessert because each one is a treat. Ty.
Starting at 10:45 you describe what basically sounds like a Hobbit daily meal plan. LOL - Great video. Thank you for posting it.
Thanks for sharing this with us Jon, excellent desserts and well prepared and presented .Stay safe, Fred.
Mother was from Virginia in the great depression on tobacco plantation. They moved up north for jobs. And she would make "sweet-tater (yams) hand pies" fried in lard in a big iron skillet. You couldn't beat 'em. Man I miss those.
in austria we still use these sweet dishes with simple ingredients as actual meals. for example "mohnnudeln" - poppy seed noodles. Just a potatoe and flower and eggs dough and then cook them in water and later pan-fry them in butter, poppy seeds and sugar (very good by the way)
I was thinking about Root Beer while watching the video and it appears to have been a thing in the eighteenth century according to Wikipedia. Close to a dessert i suppose
Oh sure. I've heard from my dad that homemade root beer is better than the store bought stuff. I'd love to make some myself someday.
Now, it's been a long time since I was in the 18th century, but I remember meals being ended with cheese, not sweets. Sweetmeats were served before the cheese course. -Now, we weren't poor, then, so maybe that's the difference. Pudding was almost always the second to last course.
Same in France.
Always love a good recipe on your weekly Sunday video! I really appreciate this every weekend.
Always great, so interesting and you always take my imagination back centuries. Thank you!
Weren't jams and preserved fruit products (not dried) available in that time? I could totally see some apricot jam to go as a dressing for any of these dishes.
Here in north east england (still very much steeped in the cultural and human geographic history of coal mining) I genuinely hadnt heard of what modern Americans call a pudding, Pudding to me has always been synonomous with dessert. The closest I have come to what gets called pudding in the US is creme brulee, which is very much not the same thing haha
Pudding is usually a sweet bread type dessert here in the states old school. Across the pond it's either that or sausage, usually like blood sausage.
British usage traditionally is 'pudding' (dessert still sounds American to me, though it's widely used here in the UK now). See the Oxford English Dictionary:
*Pudding* II.4.e _Chiefly British._ Any sweet dish served as a dessert. Also: the sweet course following the main course (or sometimes the cheese course) of a meal; dessert.
My grandpa had to have something sweet to end his meal, just a bite. He often had honey or blacksterp on a biscuit
A bite is really all you need. Most of us forget that (including me-- I like my sweets way too much).
Ever tried a slice of cheddar cheese dipped in sugar?
I love these Chanel’s relaxing and information and fun
I'd like to see more of these farm worker meals, please.
A simple baked apple is tasty, and doesn't really require anything more than an apple. Sure, it's better with cinnamon and nutmeg baked inside, with a little butter. But you really don't need it. I have roasted apples placed near the coals of a campfire whole, and they tasted so good!
I've honestly never tried that, and I really need to.
In Alpinene regions, predominantly catholic, a sweet dish for dinner is still common on a Friday.
I remember when growing up mom would sometimes make indian pudding.
Good local yellow cornmeal being used most likely and for sweetener - molasses. Baked.
Could have it with cream or whipped cream.
But many times vanilla ice cream. If the pudding was warm and you had the ice cream next to it in the same bowl it would melt a bit and you'd eat it together in one spoonful.
Kid memories.
That apple fritter you made (The battered apple ring with ginger) looked amazing! I'm honestly surprised that that was something you didn't add nutmeg to! I know you said more ginger and that would definitely be great, I just think...not being devil's advocate or anything; but nutmeg would bring it to a whole new level. We all know this! Lol!
Thanks for a great video. I always enjoy these history lessons. Carry On Sir!
Absolutely love this channel. Always enjoy the content!
As a brit whos parents were brought up in a fairly old fashioned area in Northamptonshire, they still use terms like 'Dinner time' to mean lunch time and 'Pudding' to mean desert. It was so confusing growing up as not everyone else would use these terms so I didn't really know what time of day people were referring to dinner time as.
I'm sure plenty of other people in the UK still do too. My mum also cooks old fashioned recipes at times that were common place when they were younger and are now pretty rare or very specifically regional. For example I grew up always having suet dumplings in stew (although now we mostly have vegetable suet as I don't really eat meat anymore).
We also have Hock and Dough (also known as Ock n Dough, which is so much a part of the local history that theres a pub named after it still) which used to be made from veggies like carrots, potatoes and shallots cooked alongside a ham hock (a knuckle, basically) in a deep baking tray, with a simple savoury dough around the edges. This was traditionally assembled and then taken to the local bakery after they had baked all the bread for the day. The trays would go in the oven to cook while it was still hot, to make the most use of the fuel (plus of course many of the villagers wouldn't have their own ovens at home). It would form a kind of stew which the gravy would partially soak into the bottom of the dough making it soft, and the top part of the dough would go crunchy. My mum would cook a version of this at home and it was so rich and flavourful but also really tasted like a meal from the past. I don't think you hear much mention of it now outside of Northamptonshire.
Every now and then I still ask her to cook it, hock and all as its such a special dish.
Do you have 'Crumble' in the US? Like a pie with a sweet crumbly topping rather than a pastry case. We go picking blackberries each year and have always baked blackberry and apple crumble with them. Another very traditional pudding that makes the most of seasonal ingredients.
And as mentioned in another comment, Baked apples! Cored apples stuffed with raisins and brown sugar and sometimes a trickle of brandy, baked in the oven.
11:20 I''m down for "Cheesing Time" at 4pm
I'm a simple woman- I see a new video from Townsends I click sending my little history lovin heart soarin 💕😂
Hello, love your channel. Anyway you can post links to the books you mention? I’d love to be able to read them. Thinking that it would be interesting bit of knowledge
The world may be falling apart around us, but as long as there is Townsends, there is hope.
Ice cream ... it isn't just for lunch anymore. 😄
The thing I love about this guy and channel, is that he doesn’t romanticize the time period.
There's beauty in all time periods, but the hardship and struggles shouldnt be overlooked either.
My grandmother was born into a farming community in 1918, and it was still absolutely imperative to have a good spread during harvest. She was known for her coffee and coffee cake and it brought many a worker to our family's fields.
In the UK we still broadly use the word "pudding" to refer to dessert at the end of a meal. "What would you like for pudding?"
Jon, Thanks once again for the informative and amazing video!
The crunch on the fritter was satisfying.
3:20 "They hardly used any sugar (...) they would [indirectly use sugar by using] apples and raisins for the sweetener"
At the end of the day, fructose is still sugar. It breaks down to glucose when we metabolize it. Sugar is sugar.
wait wait wait.. plum duff.. was 'dough' previously pronounced duff? same as rough? XD
For some reason apples for dessert makes me angry
I'm in the UK, and when I was little we all called dessert 'Pudding' regardless of what it was. Or, somewhat facetiously, it might be called Afters, as a sort of tease to the person who cooked the main meal that you were looking forward more to the 'afters', or at least that's how it seemed to my young mind. And I remember my grandad's eyebrow going up (nobody raises an eyebrow quite like a grandad!) if anyone mentioned the word 'dessert'!
Was shocked but not surprised when you came out! I support you so much! Slay! 💅
Wait wait, what and when???? Do you have a link to the vid or post? I missed it!
But also; hell yeah 🏳️🌈🏳️🌈🏳️🌈🏳️🌈🏳️🌈
He is married with 3 daughters. He did not come out.
@@dj393 Lol okay buddy. What’s your problem? why can’t you let people be happy?
11:20 BRING BACK CHEESING TIME
A dialect my family and extended family use, it may stem from Ireland or Manchester, I am unsure, is calling dessert "afters" as in, eaten after.
Not seen anybody outside my family use it though, but it's not just my mum and dad; my uncles and aunties use it, and I'm sure my Grandparents will have too.
I love this channel. =)
Wouldn't harvest time be the wronng time for apples? We are used to apples all 12 months of the year. However, the apple industry has used a way to keep apples "fresh" thru out the year. Back in the day, apples were harvested in the fall, and what hadn't been eaten fairly soon was make into apple jack. I am 82, and I remember apples were only sold in the grocery stores for a month or two after they were picked from the trees. I think I'm right about this, or it could be my memory is wrong.. At my age, memories some times can't be accurate.
You're not wrong, but apples can store really well so long as you have a root cellar or a wooden crate stuffed with dry hay. I've recently learned they store well kept under dry alkaline soil as well (accidental discovery. I live in a desert and we had a lot of apples blown off our trees thanks to an especially windy day. We couldnt do much of anything with them because so many were underripe or damaged in the fall, so I just buried them beneath the tree planning to fertilize the soil. Well the winter came, there was no moisture but the ground did get cold, and come spring I had to dig out the basin to water our trees. Out pop probably half of the fallen apples still looking as bright and fresh as the day I buried them; others had turned the telltale orange and smelled pleasantly of vinegar, but the ones which were underripe and undamaged were perfectly preserved).
Are we sure those fritters didn't need a little nutmeg in the batter?
In Dorothy Dunnett's Niccolo series set in the mid 1400's, they said sugar was more expensive than gold. The 2 best historical fiction series I have ever read.
Most British people still use the word pudding to mean the sweet course of a meal, no matter what it comprises. "Dessert" is one of those American import words
"Pudding" can just mean "dessert" in England (with the exception of Yorkshire puddings, black pudding, white pudding, etc.). Most important meal of the day😉.
Pudding Balls sounds like some kind of insult
Or term of endearment.
@@codename495 touche