:smack: :smack: :smack:
I never checked her location. :smack: I just fixated on someone having noted that she was Welsh. :smack:
:smack: :smack: :smack:
Make a batch of homemade ice cream! It’s still summer and that will use up a lot of that milk.
Yes Zoid yes, a sauce :smack: I’m so used to Ponster taking care of the savoury stuff that it didn’t even cross my mind ! Isn’t it funny kaylasdad99 when I do make a sauce it’s always a roux but I don’t think I’d ever realised I was making a bechamel :smack:
We’re going to have sore heads after all this smacking eh?
Anyway, pudding, bit long and rambling this. Pudding aka “afters” is just what you eat after your savoury course(s). Food and meal vocab. is regional (and class related) in the UK but in my family the following makes perfect sense “What do you want for pud(ding) ? There’s fruit or a yoghurt.”
As a specific dish it can be qualified by pre-fixing another noun - Treacle Pudding, Bread & Butter Pudding, Sponge (or Jam) Pudding and of course … Christmas Pud !. So I’ve started thinking about it, our puddings seem to mainly sponge based comfort food. I guess once you “left the nursery” you graduated to eating dessert !
My pleasure, well blancmange is blancmange natch, when you talk about chocolate “goop” and other flavours I think “mousse”. When I was young the two main brands were Angel Delight & Instant Whip - the brand names came to mean that kind of whipped milk afters “Do you want some Angel Delight ?”. Trifle is trifle and the gloopy stuff in it is custard.
To further confuse things, for the beloved (& Irish) husband, this is pudding - always savoury, black or white, but never sweet :eek:
