Food for thought: have you ever wondered about the origins of the illustrious dessert of gooseberry fool?
Well, maybe it was first served to King George III of England at a lavish dinner? Or could it be an invention of the overindulgent Victorians? Or just possibly, this dish first graced the likes of a medieval banqueting table? Indeed, a farrago of possibilities, which Miss Windsor investigated thoroughly and has endeavoured to describe her findings right here on this page.
Darlings, now I must express that I'm “tickled pink” (Oh, I say!) to present this vibrant and sweet, yet tart and creamy summertide dessert created with Grandmother Josie’s favourite summer fruits - Miss Windsor's Pink & Spicy Gooseberry Raspberry Fool – By Jove! that’s a bit of a mouthful.
I say, in keeping with the spirit of The Championships, Wimbledon, one hoped to stumble across a recipe with a tennis connection. Well, lo and behold whilst flicking through my 1906 edition of Mrs Beeton’s Book of Household Management, there I discovered a recipe for Tennis Cake!
Miss Windsor’s spin on Mrs Beeton’s most decadent, moist and luxurious Tennis Cake boasts an appealing light texture and colour - bestrewn with a plenteous amount of chopped almonds and flavoured with a subtle zing of lemon.
Darlings, before we proceed any further, I shall indulge you with some quick-fire facts about The Championships, Wimbledon! Now, for those who are not in the know-how regarding the history of this world renown All England Lawn Tennis and Croquet Club, it held it's first ever "men’s singles" tournament in 1877.
Drum roll please……. accompanied by the royal salute, I hereby present Royal Windsor Pudding!
I say, before we further our acquaintance; you may observe a one-off performance of the “royal wave” – which must be reciprocated with a curtsy or bow. Now the formalities are over and done with, one bids you a rather jovial welcome to the royal household of Miss Windsor’s Delectables – How do you do?
Darlings, one must admit, Miss Windsor has gone a bit pudding mad, of late! You see, following the success of Mrs Beeton’s Spicy Suet Carrot Pudding, one felt compelled to have another go at recreating a Victorian slice of food history, or in this case, a Georgian slice of food history! And may I remark, if a recipe was written between 1795 and 1837, many folks refer to that period of the Georgian era as “Regency”, thus Regency cookery.
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