Well, that makes perfect sense; you’re in the Antipodes, aso your stomach is upside down. Of COURSE you have to eat your dessert first, or it won’t stack up right.
Here in South Africa, courgettes are still mostly sold as “baby marrow” in greengrocers and supermarkets. I can think of very few places that sell them as courgette, mostly the Tony places, although we’re quite used to the usage from cooking shows. They are never called zucchini.
By the same token, it’s usually coriander, daniya in Indian shops, never cilantro.
Guess we’ve just never had a major italian influence on our cooking, and I imagine England is the same.
…mmm, baby marrow! Makes me feel like Fat Bastard
Well, what’s a popover? 
Marrows are quite edible. Needless to say they taste a bit like a courgette. You bake them.
They can get pretty big (they’re probably our equivelent of pumpkins - but we don’t really make sweet things with them (apart from the aforementioned marrow jam - which I have never seen. Remember Orwell (ie Eric Blair) was an Etonian and the food there is legendarily awful. Having said that it is the home of the rather wonderful Eton Mess (one of the few puds I can “cook”).
If you like Ribena look out for Vimto. It’s addictive stuff.
Here is one use of a mature marrow :-
MARROW RUM
This one looks good hanging in the kitchen for a few days! 4 oz of sugar per half pint of rum, White preferably, it blends better with the marrow. Get yourself a good mature marrow, cut open the top & scoop a good cup full out of the middle. Underneath the Marrow make about half a dozen puncture wounds with a sharp narrow needle (preferably long sowing needle or a sharp thin knife ), & suspend above a glass bowl . Feed the marrow through the top hole with sugar & rum in proportion & in a few hours you’ll get lovely scented marrow rum dripping out of the bottom. An average marrow will normally take about one & half pints of rum (over a few hours) I prefer to make most liquers on the tart side & sweeten to taste afterwards if necessary.
Enjoy !
Wasn’t marrow jam one of those recipes that, if not invented during WW2, was at least repoplarised then, due to the rationing?
I think you are correct . Similarly the Germans produced a jam made from sugar beet. If you read accounts of British POW camps, such as Colditz ,they often talk of being issued with this stuff. It was spread on black bread that resembled chip-board . Lovely stuff !
Last Christmas, my mum made a seasonal version of this, with cranberries instead of raspberries, and a touch of cinnamon. 'Twas yummy.
THis may be one of those urban myths - But didn’t the EU reclassify carrots as fruit as the Portugese make jam out of them? It’s not that silly really - we make cakes out of them.
And very good cakes they are too. The Indians are known for making carrot halva as well, which is rather nice.
Incidentally, does anyone have a good recipe for carrot cake? I love it, but buying it from the shops everytime I want some gets expensive.
I’ve got a good one Angua - I’ll dig it out at home tonight for you.
It’s delicious.
Brilliant! Thanks. I’ll be able to inflict carrot cake on people now. As if inflicting my chocolate cake on people isn’t enough 
Hunh. I always thought there was liquor in that.
Thanks. 
No lemon squash is a soft drink - you buy it in bottles and dilute it with water.
I like lemon barley water (which tastes much nicer). Don’t ask me about the barley bit - I don’t know.
we don’t really have an alcoholic lemon drink (there are some alcopops aimed at the youngsters but not many). The closest we get to alcoholic lemon drinks is bitter lemon, which is a mixer, usually with gin.
If you’re using cool whip, you’ve got bigger issues than being confused by the generic term ‘pudding’ meaning dessert, and a specific dish called Yorkshire pudding.
Rayne Man, I’ve never even heard of a steak and kidney pudding, although I am familiar with steak and kidney pie.
Tell us about mincemeat owl.
Snake and pygmy pudding has the same filling as snake and pygmy pie. But the crust is different - in the pudding its a suet pastry that is steamed rather than baked. It’s proper lovely. You can get it in tins from those british groceries on line sites.
The tinned stuff is good but nowhere near the home made nirvana of snake and kidney pud.
Wow, who knew this thread would go on to two pages?
Carry on, I’m learning so much!
Which kind?
Shepherds pie or mince pie.
I’ll do you a deal - I’ll explain mincemeat if you explain the pie floater.