I still love Salad Cream. Tansu, I will fight you for the crown. Gherkins at dawn.
Carnivorousplant - you know sponge cake? Well, you take the sponge and make it a bit rounder and more upturned-bowl shaped. Ta dah - sponge pudding. Serve hot with custard (Birds Custard, preferably) or treacle.
You know what else we got right in this country? Mars Bars. Proper ones, not like the US ones (no offence guys) which are really more like Milky Ways.
Also: pickled eggs.
But…but…it’s not pudding, it’s cake.
Pudding is wet. Jello. Bill Cosby. Cake is dry. Birthdays. Little Debbie.
Gad, is this like crackers/cookies and biscuits/whatever they really are?
So, if I understand correctly, toad in the hole is a corndog without a stick. Correct?
Another, possibly stupid, question? What’s the difference between custard and pudding? I think I use them interchangeably (probably incorrectly) but they must be different if you can float one in the other.
“Pudding” is the name for the course that follows the main meal. It can be fruit, or spotted dick, or yoghurt, or apple pie or ice cream or anything else you fancy after dinner.
Custard is yellow and goes on hot pies or with jelly or sponge pudding, or… well, you get my drift.
Ah!
How can you have any pudding if you don’t eat your meat?
It all makes sense, now.
Where were you in 1776?
I must have read the first three Harry Potter books before I realized ‘pudding’ could mean *any *dessert in England, not just, you know, pudding. Everytime there was a banquet, they would have pudding. I thought it was odd that every dessert they ever served at Hogwarts was a kind of pudding, I mean, wouldn’t you get tired of pudding all the time? But, they were witches and all, and I don’t know what witches really eat anyways. Oh, and that whole make-believe thing, too.
To answer the OP, nope, never even heard of Salad Cream before. Sounds creamily disgusting.
If it’s anything like Miracle Whip, I’m assuming it is also scraped from the armpits of street whores.
That’s how they make it, right?
And then there’s the horror that is Heinz Sandwich Spread. Yikes.
No! I let you get away with dissing Salad Cream but I will not stand for slurs against Sandwich Spread, king of all sandwich filling products, saviour of the school lunch.
Surely you must appreciate the sweet tangyness of the spread coupled with the delightful crunchiness of the teeny little pieces of carrot and other unidentified vegetables? Do you not savour the way it sinks into toast, christening the bread and blending to create a melee of flavours rarely seen beyond the doors of La Gavroche and The Ivy? It’s true, the piquancy of this ingenius sandwich-enhancer is an acquired taste much like fine coffee or wine but if you would only open your taste buds and welcome sandwich spread into your life you would find you are richer, smarter and astonishingly more attractive to the opposite sex.
Slating Sandwich Spread. For shame. For shame.
Note to self: when staying at Frannie’s, have breakfast elsewhere. 
I came across the infamous Salad Cream in Belize. One smell of the stuff was enough to convince me not to eat it.
I heard of it when I was interning at the John Heinz Regional History Center. In our Heinz exhibit-basically devoted to all Heinz products (it’s really neat, actually).
They had this television running Heinz commercials from all over the world. One of my fellow interns said she had salad cream once when we were watching them. She said it’s really nasty.
I also saw a product called Heinz frozen pizza-with baked beans. YUCK YUCK YUCK!
Give me ketchup, please!
Miracle Whip: It’s not just for projectile hurling anymore.
Ah yes, The US and the UK…two countries seperated by a common language. 
Toad in the hole is yum, but I prefer pigs in a blanket (US breakfast, sausage wrapped in pancakes, dribbled with maple syrup.*)
*Am so happy, parents got back from New England with a couple of pints of my uncles homemade maple syrup…is ambrosia.
Political vacuum, civil war, corruption, poverty, and Salad Cream. The horrifying legacies of colonialism.
Well, in the UK, pigs in balnkets means sausages wrapped in bacon… and is also very nice!
I’m sure you know that you had to defrost the pizza and cook it before you would eat it
The Baked Bean Pizza is BEAUTIFUL, I kid you not. If you ever get the chance, have a slice. You will not be dissapointed.
I second the approbation for baked beans pizza: should be horrible, is in fact nectar.
You colonial chappies can buy the famed salad cream from this shop at $4.70 + p&p from here:
http://www.thebritishshoppe.com/british_foods.htm
The top selling items are apparently:
Ambrosia
Rice pudding 425g $2.40
Custard 425g $2.80
Bird’s
Instant mix Packet, 150g $2.00
Custard mix Drum, 300g $3.35
Batchelor’s
Marrowfat peas 300g $1.75
Mushy peas 300g $1.75
Broad beans 300g $2.85
Coleman’s
Dry mustard 113g $4.90
Wet mustard 100g $4.10
Shepherds pie mix 40g $3.60
Cook-In sauces Beef Bourguignon 40g $3.25
Cook-In sauces Chicken Chasseur 40g $3.25
Cook-In sauces Coq Au Vin 40g $3.25
Cook-In sauces Lamb Hotpot 40g $3.25
Cook-In sauces Sausage Casserole 40g $3.25
Heinz
Baked beans 420g $1.95
Salad cream 285g $4.70
Plougman’s pickle 290g $5.70
Piccalilli 280g $4.80
Spaghetti 400g $2.90
Tomato soup 400g $2.40
Treacle pudding 300g $4.40
John West
Cod Roe 200g $4.85
Kipper Fillets 190g $4.65
Haywards
Pickled Onions 454g $8.00
Shaw’s
Chutneys Autumn Fruit 10 oz $4.99
Chutneys Cranberry 10 oz $4.99
Chutneys Curried Fruit 10 oz $4.99
Chutneys Mango 10 oz $4.99
Chutneys Tomato & Apple 10 oz $4.99
Malt Vinegar 10 oz $2.99
Piccalilli 10 oz $3.59
Pickled Onions 10 oz $4.99
Red Cabbage 9 oz $3.59
Sliced Beats 10 oz $3.59
Relishes
Mild mustard 10 oz $3.99
Relishes
Tomato & Chili 10 oz $3.99
Shippams
Fish pastes Anchovy 75g $4.20
Fish pastes Bloater 75g $4.20
Fish pastes Crab 75g $2.95
Fish pastes Salmon 75g $2.95
Fish pastes Sardine & Tomato 75g $2.95
Tate & Lyle
Black Treacle 454g $3.70
Demerara Sugar 500g $3.50
Golden Syrup 454g $3.60
Miscellaneous Foods
Bisto Granules 170g $5.80
Bisto Powder 227g $3.35
Blancmange 168g $4.45
Branston Pickle 310g $4.00
Daddies Sauce 340g $3.75
Farley’s Rusk 150g $4.80
H.P. Sauce 255g $3.65
Mint Sauce 150g $3.85
Marmite 125g $5.55
Marmite 500g $18.50
Paxo Sage & Onion Stuffing 85g $1.90
Ready Brek 250g $3.50
Rowntree Jellies 135g $2.25
Sarsons Vinegar 250ml $3.90
Scott’s Porridge Oats 375g $3.85
Yorkshire Pudding Mix 142g $1.95
Vegamite 125g $4.99
These are the things that expats can’t do without apparently (and vegemite is Australian, we have Marmite).
A few thoughts though:
Can’t you buy heinz baked beans in the US, if so are they different?
Also baked beans on toast is considered unusual. perhaps if you’ve never had this then baked bean pizzas may seem a bit odd.
Bloater paste homer mmmmmmmm!
No mention here of ‘Babies heads’ then?
Pudding in the UK has become almost but not quite synonymous with sweet after dinner courses.
This is quite wrong, there’s Yorkshire pudding, many and various are the differant types of suet puddings.
Sandwich spread is the beeses kneeses.
Salad cream is awful.
When you’ve had home made picalilli then the store bought stuff is just poo, actually the same goes for just about all pickes, jams, chutneys and other preserves, add ice-cream to that list too.
Visitors to the UK should make pilgrimage to small lonely farms, WI fairs, agricultural shows, and if you pick the right places then maybe try out Scrumpy and mead, or possibly some of the extremely local(like one pub only) beers.
Do not buy the beastly pale pastry objects that masquerade under the name ‘Cornish pasty’ from any supermarkets, or those railway canteens, or those bakery chains(who shall remain nameless but sound similar to NotGoodenough or Purse-strings).
Real Cornish pasties are made in Cornwall, but there are companies who will mail them to you, the variety is huge and includes the legendary savoury-at-one-end-sweet-at-the-other that tin miners were supposed to take to work.
I want to know where frozen foods and tinned food producers get those weird roundy endy carrots from, you just cannot buy raw ones inthe markets, never ever saw anything like them grow.
My favoirite dessert is home made gooseberry fool, but a close second would be bilberry and blackberry sponge, especially after a long day collecting the fruit from Ilkley moor.
Ooops, I forgot to mention Fortunes kippers from Whitby.
They are world famous around where I live.
Aaaargggh!
I had forgotten just how good these are (I went to University in Newcastle). They are perfect. You can’t even get them in Fortnum and Masons, Harrods etc. Do they do mail order?
They knock out a mean bloater too, and red herrings (hence the phrase)
Last I heard they were under some nazi pressure from the EU to “modernise” their smokehouse. Say it aint so?