Prepare to Celebrate National Mousse Day – Saturday, 30th November

National Mousse Day is a perfect excuse to indulge in one of the most delightful desserts in the culinary world. 

This creamy, airy treat is as versatile as it is delicious, making it the ideal way to celebrate the last Saturday in November. 

Whether you're a chocoholic, a fan of fruity flavours, or just someone who enjoys a sophisticated dessert, there’s a mousse for every taste.

Here’s how to make the most of National Mousse Day on 30th November:

1. Host a Mousse Tasting Party

Celebrate the day by organising a mousse tasting event with friends or family. Prepare a variety of mousse flavours such as rich chocolate, tangy lemon, decadent caramel, or fresh berry mousse. Serve them in elegant glassware to highlight their silky texture. You could even have everyone vote on their favourite and crown the ultimate mousse flavour!

For those looking to spice things up, why not experiment with savoury mousses? Avocado, smoked salmon, or even goat’s cheese mousse can be served as appetisers. The contrast between savoury and sweet mousses makes for an intriguing tasting experience.

2. Make Your Own Mousse

There’s nothing quite like whipping up your own mousse from scratch. If you’ve never tried it before, National Mousse Day is the perfect time to get creative in the kitchen. While chocolate mousse is a classic choice (and relatively easy to make), there are endless possibilities to explore.

For beginners, a simple chocolate mousse made with whipped cream and melted chocolate is a good place to start. More experienced cooks might want to attempt a layered mousse with multiple flavours or incorporate fancy elements like a fruit coulis or biscuit crumble for added texture.

3. Incorporate Mousse into Your Meals

Mousse doesn’t have to be limited to dessert! Consider incorporating it into your entire meal. Start with a light, savoury mousse as a canapé or starter—such as smoked mackerel mousse on crackers or a tomato and basil mousse to complement a fresh salad.

For the main course, follow up with a rich mousse dessert. A citrus mousse pairs perfectly with a light fish or chicken dish, while a rich chocolate mousse works well after a hearty meal. The airy consistency of mousse means it’s satisfying without being overly heavy, making it a great way to finish a meal.

4. Get Creative with Presentation

Presentation is key when it comes to mousse. Its smooth, velvety texture deserves to be shown off! Consider serving it in unique containers like shot glasses for individual portions or using piping bags to create delicate swirls on the plate. Garnish with fresh fruit, mint leaves, or chocolate shavings to add a touch of elegance.

For a more festive feel, why not create mousse parfaits? Layer mousse with fruits, biscuits, or even nuts in tall glasses to create a visually stunning dessert that’s as delicious as it is beautiful.

5. Share the Love

Whether you're whipping up mousse for friends, family, or just for yourself, National Mousse Day is all about sharing the love for this classic dessert. Why not prepare a batch of mousse and deliver it to a neighbour or bring it to a gathering? You could also use social media to showcase your creations and inspire others to join in the fun.

Don't forget to use the hashtag #NationalMousseDay and tag your friends so they can see (and taste) your mousse magic!

6. Try a New Twist on Mousse

While traditional mousse recipes are beloved, this day is the perfect opportunity to try something new. Experiment with different ingredients like coconut cream for a dairy-free version, or create a vegan mousse with aquafaba (the liquid from a can of chickpeas). Flavour it with exotic spices like cardamom or chilli for a kick, or add an alcoholic twist with Baileys or rum.

For those wanting to go above and beyond, you could even attempt a frozen mousse, which offers a refreshing twist and makes for a perfect palate cleanser between courses.

National Mousse Day is the perfect excuse to enjoy this light, creamy dessert in all its forms. Whether you’re making it from scratch, hosting a mousse-themed party, or just treating yourself to a mousse-filled moment, this is one celebration that will leave you feeling utterly satisfied.

So, mark your calendars for Saturday, 30th November, and indulge in a day of mousse-filled joy!

And our friends at Bonne Maman have asked us to share this very special mousse recipe with our readers:

A spokeswoman told us: "On the 30th November get your spoons ready to really enjoy National Mousse Day.

Originating from France in the 18th century, these delicious treats have found their way into the hearts and kitchens of dessert lovers worldwide.

 Bonne Maman, offers a wide range of fruit and chocolate mousse desserts all simply made with care as you would at home. As well as offering their tasty treats at supermarkets nationally the specialist French brand has now published simple, easy to follow mousse recipes online, so you can also make your own family sized mousse at home."

 Strawberry Mousse (serves 4)

 Ingredients:

100g ripe strawberries, chopped

1 x 11.5 g sachet strawberry jelly powder

300ml double cream

1 large egg white

1tsp white caster sugar

Method:

Purée the strawberries in a small blender.

Put the strawberry jelly powder in a medium bowl and add 300ml boiling water. Stir in strawberry purée and leave to cool.

Pour the cream into the cooled purée mixture and chill for 10-15 minutes until  just beginning to set

Whisk the egg white to soft peaks, add the sugar and whisk until stiff. Fold into the strawberry mixture and divide between four individual serving dishes.

Chill for 1 hour until set. 

The Bonne Maman chilled range includes Chocolate, Strawberry, Clementine & Lemon, Rhubarb and Blackcurrant plus layered Pear & Chocolate and Apple & Caramel Mousse. All widely available at supermarkets nationally in packs of 2 x 70g pots from £2.20 rrp.

This has got the husband and wife team who run That's Food and Drink and That's Christmas thinking. Why not whip up some special Christmas-themed mousses for your Christmas dining pleasure?

We are thinking of spiced ginger bread mousses, mulled wine flavour mousses and the like. Come on, readers of these blogs! Get moussing! What exotic creations can you come up with? As we have pointed out above, they don't have to be dessert mousses. For your Christmas dinner feast you could have salmon mousse as a starter and a ginger bread mousse before your traditional Christmas pudding. Or what about replacing the Christmas pudding with a unique one-of-a-kind Christmas pudding mouuse?  

https://www.bonnemaman.co.uk

A Taste of Nostalgia: Making an Old-Fashioned Steamed Treacle Pudding

Few desserts evoke the comfort of British culinary tradition quite like a steamed treacle pudding. This classic treat, with its rich, Lyles golden syrup-soaked sponge, is perfect for those chilly evenings when you need a warm, indulgent pick-me-up. 

Making this pudding may take a bit of time, but the result is well worth the effort. Let's dive into the details of crafting this nostalgic delight.

Ingredients:

For the pudding:

175g self-raising flour

100g breadcrumbs

125g suet (vegetarian or traditional)

100g golden syrup

125ml milk

1 large egg

Zest of 1 lemon

A pinch of salt

For the sauce:

150g golden syrup

Juice of 1 lemon

Equipment:

A large mixing bowl

A pudding basin (approximately 1.2 litres)

Baking parchment

Aluminium foil

String

A large saucepan with a lid

Method:

1. Preparing the Pudding Batter

Mix the Dry Ingredients: In a large mixing bowl, combine the self-raising flour, breadcrumbs, suet, and a pinch of salt.

Combine Wet Ingredients: In another bowl, whisk together the golden syrup, milk, egg, and lemon zest until well blended.

Mix Together: Pour the wet mixture into the dry ingredients, stirring until you have a smooth, thick batter.

2. Preparing the Pudding Basin

Grease the Basin: Lightly grease your pudding basin to ensure the pudding doesn't stick.

Add Golden Syrup: Pour the golden syrup for the sauce into the bottom of the basin, spreading it evenly.

3. Steaming the Pudding

Fill the Basin: Spoon the batter over the syrup in the basin, smoothing the top.

Cover the Basin: Place a piece of baking parchment over the basin, followed by a layer of aluminium foil. Make a pleat in the centre to allow for expansion. Secure with string, tying it tightly around the rim.

Prepare the Saucepan: Place a trivet or an inverted saucer in the bottom of a large saucepan. This will keep the basin from touching the direct heat. Fill the saucepan with boiling water to come halfway up the sides of the pudding basin.

Steam: Carefully lower the basin into the saucepan. Cover with a tight-fitting lid and steam for about 2 hours. Keep an eye on the water level, topping up with boiling water as needed to maintain the level.

4. Serving the Pudding

Check for Doneness: After 2 hours, carefully remove the basin from the saucepan. The pudding should be well-risen and firm to the touch. Insert a skewer into the centre; it should come out clean if the pudding is cooked.

Turn Out: Let the pudding sit for a minute, then run a knife around the edge to loosen it. Place a serving plate over the basin and invert it, allowing the pudding to slide out.

Serve: Serve hot with custard, cream, or even more golden syrup for an extra indulgent treat.

A Few Tips:

Make Ahead: This pudding can be made in advance and reheated. Simply cover with foil and steam for about 30 minutes to warm through.

Flavour Variations: Add a touch of spice such as ginger or cinnamon to the batter for a different twist.

Storage: Leftovers (if any!) can be stored in an airtight container in the fridge for up to 3 days.

Steamed treacle pudding is a quintessential British dessert that never goes out of style. Whether it’s for a special occasion or just a cosy night in, this pudding brings a sense of nostalgia and warmth to the table. Enjoy making and, most importantly, eating this timeless classic!

Exploring the Rich Tapestry of Yorkshire Cuisine: A Journey Through Traditional Flavours

This is another in our new series of blogposts on the foods of the counties of Britain.

Nestled in the heart of Northern England, Yorkshire is a region renowned for its breathtaking landscapes, rich history, and of course, its delectable cuisine. 

From hearty meat pies to indulgent puddings, the traditional foods of Yorkshire reflect the region's agricultural heritage and vibrant culinary culture. Join us on a gastronomic journey as we explore the mouthwatering delights that define Yorkshire's culinary landscape.

Yorkshire Pudding:

No exploration of Yorkshire cuisine would be complete without mentioning the iconic Yorkshire pudding. This fluffy, golden-brown delight is a staple accompaniment to Sunday roasts across the region. Traditionally served with roast beef and lashings of gravy, the Yorkshire pudding's crisp exterior and soft, airy interior make it a true comfort food classic. In fact with suitable sauces Yorkshire Pudding makes a splendid dessert, too.

Parkin:

A beloved treat enjoyed throughout Yorkshire, parkin is a sweet and spicy gingerbread cake with a rich, sticky texture. Made with oats, treacle, ginger, and spices, parkin has been enjoyed for centuries, particularly around Bonfire Night celebrations in November. Its warming flavours and dense, moist crumb make it the perfect indulgence on a chilly Yorkshire evening.

Yorkshire Tea:

While not a food in the traditional sense, no discussion of Yorkshire's culinary heritage would be complete without mentioning Yorkshire Tea. This quintessentially British brew has been a household favorite since the 19th century, known for its rich, robust flavour and comforting aroma. Whether enjoyed with a slice of cake, parkin or a buttered crumpet, Yorkshire Tea is an essential part of daily life for many Yorkshire residents.

Wensleydale Cheese:

Produced in the picturesque Yorkshire Dales, Wensleydale cheese is a crumbly, creamy delight that has been enjoyed for generations. Made from cow's milk and with a tangy, slightly sweet flavour, Wensleydale pairs perfectly with crusty bread, fruitcake, or even a slice of fresh apple. Its versatility and distinctive taste have earned it a place on cheeseboards across the country. Wensleydale Cheese was much loved by Wallace and his faithful dog Gromit. In fact the delightful duo's love of the cheese is considered to have saved the cheese such was the public's reaction to it being featured.

Yorkshire Forced Rhubarb:

A true Yorkshire delicacy, forced rhubarb is grown in the dark, heated sheds of the Wakefield area, producing tender, vividly pink stalks with a delicate flavour. This unique growing method results in rhubarb that is sweeter and more tender than its outdoor-grown counterparts, making it perfect for pies, crumbles, and preserves. Yorkshire forced rhubarb has even been granted Protected Designation of Origin status, highlighting its importance to the region's culinary heritage.

Yorkshire Curd Tart:

A sweet treat with a history dating back centuries, Yorkshire curd tart is a delicious combination of creamy curd cheese, sugar, and mixed spices, encased in a crisp pastry shell. Originally made to use up leftover curds from cheese-making, this indulgent dessert has stood the test of time, delighting generations with its rich, comforting flavours.

From hearty puddings to delicate pastries, the traditional foods of Yorkshire offer a tantalizing glimpse into the region's culinary heritage. Whether enjoyed in a cozy tearoom overlooking the Dales or cooked up at home in a Yorkshire kitchen, these time-honored dishes celebrate the bounty of the land and the rich tapestry of Yorkshire's gastronomic culture. So, the next time you find yourself in God's Own Country, be sure to sample some of these delicious treats and experience the true taste of Yorkshire.

https://traditional-yorkshire-recipes.info

Cocoba Chocolate Introduces “The Best of British” Summer Picnic Treats

Kent's Cocoba, the chocolate company famed for producing irresistible chocolate and hot chocolate treats and gifts, has launched a fantastic range of quintessentially British chocolate bars.

Inspired by favourite and popular British desserts the Cocoba “Best of British Chocolate Bars”, all priced at £4.50 individually or in a pack at £18, make a superb addition to any summer picnic.  

“The Best of British Chocolate Bar Selection,” is created using only the highest-quality Belgian chocolate, include something for everyone from sticky toffee pudding, apple crumble, Eaton mess and lemon meringue flavours.

Tasting just like the real desert, is the new and indulgent “Sticky Toffee Pudding Chocolate Bar” topped with white chocolate drizzle, crunchy salted caramel balls and toffee pieces, an ideal picnic treat for those with a sweet tooth.

Want something to tantalise the taste buds? Then “The Apple Crumble Chocolate Bar” is ideal. As it's topped with white chocolate drizzle, apple pieces, and shortbread crumble. This deliciously sweet concoction is a chocolate bar and one of the best British desserts, all in one glorious package!

Well, it just wouldn't be a very British picnic without a traditional strawberry theme, would it? And “The Eton Mess Chocolate Bar” fits the bill absolutely perfectly.  A Belgian milk chocolate bar is topped with white chocolate drizzle, freeze-dried strawberries, meringue pieces, and strawberry flavoured crunchy balls, all to create a British classic.

Finally, to add a zingy sweetness “The Lemon Meringue Chocolate Bar” is infused with lemon oil, and is topped with white chocolate drizzle, white meringue pieces, and lemon sugar drops. This sweet and sherberty concoction is a winning combination to complete a very British picnic.

Since the launch in 2012 Cocoba Chocolate ensure that each product is specially made with the highest quality, great tasting ingredients.

Please visit Cocoba Chocolate's website for more information including the hot chocolate bombes, spoons and vegan product range at www.CocobaChocolate.com.

What else is there? Cocoba's chocolate products include Belgian hot chocolate, chocolate bars and lollipops, truffles and buttons, and a growing range of vegan chocolates, too.

Cocoba's range is available from www.CocobaChocolate.com as well as Cocoba's flagship chocolate café at the Bluewater Shopping Centre in Kent, independent farm shops, delis, John Lewis, Selfridges and more.  All products are handmade in Kent.

Oggs for Eggs

We owe an apology to those wonderful folks over at Oggs. The publication of this post was delayed by the dreaded COVID.

If you are lucky, you have an eggs free cake shop within easy reach of you. Their cakes are really delicious and great for people who are allergic to eggs or who are vegans.

However, egg free cakes made at home haven't always been as tasty or as "good" as cakes made with eggs.

But! Now with the introduction of the real alternatives to eggs, Oggs, you, too can also make egg free cakes that are just as good as the very best cakes.

Using soya-based alternatives isn't an option for us, as my wife has a soya allergy so the fact Oggs doesn't use soya is a real blessing for us.

The Oggs eggs alternative is  Aquafaba, which is chickpea water, and it works perfectly every time. It's ideal for vegan baking, all you need do is just whip and whisk it just like an egg in all of your favourite recipes.

Their 200ml carton is great for home bakers and shakers, and the 1L carton ideal for professional bakers, chefs and bartenders.

So if you own a bakery you too can start making vegan cakes and sweet and savoury treats just like the egg free cake bakeries!

And if you miss having scrambled eggs at breakfast, lunchtime, teatime or for supper, they have Scrambled Oggs which whop up to make a perfect and very tasty alternative to traditional scrambled eggs which are great by themselves, on toast or with vegan sausages, vegan bacon or vegan burgers or with vegan cheese grated on top.

They are available in Waitrose, Tesco, Co-Ops, Sainsbury branches and other retailers.

Not only do they produce the Aquafaba egg alternatives, they also bake delicious cakes and hot puddings, too!

Some restaurants and cocktail bars offer Aquafaba products, too. And you can use them in your own restaurant or premises.

To learn more please visit them here https://www.loveoggs.com.

Hand-Made Australian Christmas Puddings From Pudding Lane

From an inherited prize-winning family recipe, Pudding Lane award-winning Christmas puddings are proudly hand-made in Australia with the finest quality fruit selected from Australia's pasturelands and well sourced fresh ingredients; fresh free range eggs, fresh butter, fresh breadcrumbs (crumbed by hand), flour, sugar from Australia's tropical north, spices and the finest brandy, matured in American Oak, from the world famous Barossa Valley wine region of South Australia.
Pudding Lane Christmas Fare:

(1) (2) (3)

(1) Classic Christmas - Australia's finest handmade prize-winning Christmas pudding
(2) Date & Toffee Log - a delicious sticky date texture with luxurious toffee
(3) Australian Macadamia Nuts and Barossa Valley Brandy - Organic Macadamia Nuts, finest matured in oak Bandy and some gourmet magic

Available to purchase from: www.porterfoods.co.uk

Food miles and the environment

'In Australia we talk about "paddock to plate", (field to fork) but the meaning is the same, no matter where in the world you are, most people want to know what food companies like Pudding Lane are doing to help and minimize their impact on the natural Environment.

Pudding Lane has a unique handmade method that has been unchanged for 100 years or more. Unlike most other pudding manufacturers, who ship all their many ingredients from the corners of the world, we use only locally sourced ingredients, and so, even though our puddings come from Australia, ours create far fewer food miles and energy waste than a pudding that is made in the UK.

We have based our reputation for quality on the "boiled-in-the-cloth" method. That is, we select the finest ingredients, local, combine these ingredients by hand, including fresh bread (from a local bakery that we hand-crumb) add the "wet-mix" of fresh butter, fresh Free Range eggs (hand cracked), Brandy and then hand-mix the mixture. This pudding mixture is then hand-weighed with spoons into lined boiling cloths. The cloths are actually "squares" of unbleached calico and are reused over and over to make many hundreds of puddings.

If the calico square develops a small hole, then we cut it down neatly to make another (smaller) size of pudding and so the process continues. The puddings are hand-tied with twine, then cooked (boiled) in (gas fired) "coppers" before being hung, again by hand, individually on a line to age and mature in advance for Christmas.

When the puddings have been hung and dried we then take them off the line, cut them out of the cloth, dress them in plain cotton fabric to sell and the only disposable part of our pudding making process is a short piece of cotton twine used to tie the pudding cloth up with prior to cooking. The puddings are packaged in cartons made from 100% recycled material and dispatched.

In this way, we do not use any automated processes, no production lines, no electric steam ovens (in fact we don't even have a conventional oven in our pudding kitchen), we do not use plastic basins, plastic bowls or moulds to shape the puddings, each and every pudding is different, only the same supreme moist taste is the same - but each and every pudding is unique!

Many people who know our method and also who visit our pudding kitchen are amazed at the level of detail, at the hand-made method, the hard work, but also that we can make many many tonnes of puddings every year - but each and every one, without ever changing the method and almost no machinery whatsoever, is made individually by hand.

These days however, we are less accidental in our philosophy of the environment. We have a practical commitment to community involvement and make sure that our ingredients are; fresh and local, that our method is maintained by our strict Haccp controls and that we just make traditional Christmas puddings in the old-fashioned (environmental) way.'

Two ‘Golds’ for legendary Christmas pudding

The only thing missing from a festive celebration with a Feeding Your Imagination Christmas pudding this year will be frankincense and myrrh...

Christmas is going to be extra special this year for Feeding Your Imagination and Master Chef Paul Da-Costa-Greaves. The Bristol based fine food company have received Gold in the 2011 Great Taste Awards and Gold in the 2011 Taste of the West Awards.

The multi-award winning food brand entered their famous Christmas pudding into both Taste of the West and the Great Taste Awards, and won. The Great Taste Awards are organised by the Guild of Fine Food and are widely acknowledged as the benchmark for speciality food and drink - described by many as the ‘Oscars’ of the food industry. The prestigious Taste of the West Awards is also one of the most highly respected in the food and drinks industry and is run by Taste of the West, based in Devon.

The Christmas pudding is part of a premium food range from Feeding Your Imagination, headed up by Celebrity Chef, Paul Da-Costa-Greaves. ‘As an innovative company, both the Great Taste Awards and the Taste of the West are extremely important to us. We are excited to have won two more Gold awards which will now certainly differentiate our Christmas pudding from the norm. These independent awards offer absolute confidence to the consumer that the product they are buying comes with a reliable seal of approval purely based upon great taste,’ says Paul.

Having developed the recipe over 15 years ago, after ‘pinching’ it from his Jamaican Aunt, Paul has gone on to refine and adapt the Christmas pudding. It is now Gluten free, suitable for vegetarians and does not contain any suet. The overall result is a festive pudding that is fruity and light in texture. It comes wrapped in a muslin cloth and presented in a striking carry box, making it ideal for gifting.

Paul, who has delighted the West Country foodies with his Christmas pudding for many years and has become quite legendary in the Devon fine food circles, says. ‘I am absolutely thrilled to have won two Golds this year for the pudding, it’s fantastic to receive acknowledgement from independent sources for all of the hard work we’ve put in over the years, to get the pudding to where it is now.

We have never stopped listening to our customers and we continue to refine our products based on the feedback from the market. The “Chrimbo Pud” is vegetarian and we also have full Gluten and Wheat free approval from the Coeliac Society. We also approached Courvoisier this year to request a license agreement, as we only use their VS Cognac in our puddings. We were delighted to have been granted full approval from Courvoisier to promote their brand on our packaging and I believe we are the only Christmas Pudding manufacturer to have this!’

All entries to the Great Taste Awards are judged by three different judging panels at three different venues. The Taste of the West Awards take the best part of a year to coordinate, from launch to judging, culminating in the awards ceremony which will be held in November 2011 in the Mediterranean Biome at the Eden Project.

The Chrimbo Pud from Feeding Your Imagination will serve 6-8 people and is certified Gluten free and suitable for vegetarians. Purchased either online at www.chrimbopud.co.uk or from independent delicatessens and various retail outlets across the UK, details of which are available on the company website.

Feeding Your Imagination has a premium range of puddings, chocolate bars and gourmet seaweed sauce products which are all available throughout the UK, either online or via approved stockists.

For further information, where you can purchase or how to become a stockist, please visit; www.feeding-your-imagination.co.uk or email; eatme@feeding-your-imagination.co.uk.

Join the Birmingham Pudding and Desert Club

Despite the current climate of doom and gloom, the people of the Midlands - and further afield, have shown that they are determined to get their just desserts.

The Birmingham Pudding and Dessert Club launched by locally-based event and banqueting caterer Redcliffe has a waiting list for each of its events – held in the Victorian splendour of the City’s renowned Botanical Gardens.

Redcliffe Director Colin Cook said, “The Birmingham Pudding and Dessert Club has been an amazing success. Some might find this enthusiastic reaction surprising – after all we keep being told that we are all cutting back on eating out!

“This is not our experience, however. In times of recession, people need an affordable treat to cheer themselves up – and when things are going well, they want to celebrate. We provide a dazzling array of pure indulgence in the form of our delicious desserts matched by a suitable dessert wine to accompany the dish – and preceded by a tantalising main course.

“The dessert selection is different for each event and really gives our chefs the opportunity to experiment.

“One of the features of the Pudding and Dessert Club is our inimitable master of ceremonies Jason Pritchett who makes everyone feel relaxed and lose any guilt complexes that they may have!

“There is a lot of fun and enjoyment involved - and at the end of the evening, we ask our diners to vote for the best desserts and to suggest new alternatives for the next event.”

The Birmingham Pudding and Dessert Club began in 2009 and has attracted hundreds of diners more than happy to pay £24-95 for a light main course, a selection of up to 10 hand-crafted desserts and accompanying wines. Each event is normally sold out in advance. The next event takes place on Thursday 15th September.

To find out more about the Birmingham Pudding and Dessert Club, call Freephone: 0800 389 8950.

Redcliffe Catering manages events, conferences and catering at selected venues such as Birmingham’s Botanical Gardens and at its Town Hall, the Birmingham Centennial Centre and the Royal Pump Rooms in Leamington Spa. It also has a separate contract catering division with over 35 contracts around the UK. and for more information about the event and catering facilities operated by Redcliffe Catering, go to www.redcliffe.com.