Victorian Vector
This is a savoury pudding containing sheep's pluck, minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach
What is Haggis ?
This is similar to an apple pie.
Dutch Apple Pie
an ice cream dessert frozen in a spherical mould so as to resemble a cannonball, hence the name "ice cream bomb". Escoffier gives over sixty recipes for bombes in Le Guide culinaire. The dessert appeared on restaurant menus as early as 1882.
By extension, the term has been used to refer to any ice cream confection shaped through molding, not necessarily hemispherical It has also been used to include dishes made with other frozen desserts, such as sherbet, sorbet, or mousse
Bombe glacée
Belgian waffles, sometimes eaten as a street snack and sold by ice-cream vans.
Gaufres
a type of dessert or trifle that can be served hot or cold. It is also referred to as an "icebox cake". Bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. It can also be made using layers of breadcrumbs.
Charlotte
a traditional English dish that originated in the 18th century, primarily in the East End of London. The dish consists of chopped eels boiled in a spiced stock that is allowed to cool and set, forming a jelly. It is eaten cold.
What is Jellied Eels ?
a traditional Dutch cake made with a combination of butter, flour, sugar, eggs, and vanilla. If desired, almond extract, almond shavings, and lemon zest can be added to the ingredients for extra flavor. The sticky dough is simply brushed with beaten eggs and decorated with a criss-cross pattern on top before being baked in the oven until golden brown.
Once done, the cake is cut into narrow slices or squares. This dense butter cake is usually served with a cup of coffee on the side in the Netherlands.
What is BOTERKOEK
British dessert made of vanilla ice cream wrapped in a thin layer of sponge cake to form a roll, with a layer of raspberry flavoured sauce between the sponge and the ice cream
Arctic roll
a shortcrust cinnamon biscuit, traditionally baked for consumption on or just before Sinterklaas in the Netherlands (December 5), Belgium (December 6), and around Christmas in Germany.
Speculoos
flan, or caramel custard is a custard dessert with a layer of clear caramel sauce
Crème caramel
a watered-down rice pudding made by boiling rice in skimmed milk. Sugar and allspice could be mixed into the beverage, which was given out by the spoonful. And no, the spoon wasn’t often cleaned.
What is Rice Milk ?
a traditional Dutch and Belgian snack that can be literally translated as oily ball. The dough, which is deep-fried in hot oil, is made with flour, eggs, yeast, milk, and baking powder. The exterior is crunchy, while the interior is chewy and soft, just like a true representative of comfort food at its best.
Traditionally, the fritters are sprinkled with powdered sugar, while some varieties are filled with raisins or currants that were previously incorporated into the dough.
Olliebol
a type of frothy sorbet made with a lighter sugar syrup[1] than that required for a true sorbet. As it begins to set, it is mixed with half its volume of Italian meringue. Like sorbet, it is made from fruit juice, wine, sherry or port and served in a tall glass (with a few tablespoons of champagne spooned over it). The name comes from the Italian spuma (foam).
Spoom
deep-fried balls of sweet dough, eaten at fairgrounds or on special occasions
Croustillons
a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert.
Soufflé
a small griddle bread made from an unsweetened batter of water or milk, flour, and yeast, eaten in the United Kingdom, Canada, New Zealand, and Australia. These are regionally known as pikelets, a name also applied to a thinner, more pancake-like griddle bread: a type of the latter is referred to as a crumpet in Scotland.
What is Crumpets ?
mall, round, and puffy Dutch pancakes made with yeast and buckwheat flour. They are baked in a special pan called poffertjespan, and usually served warm on a piece of cardboard paper when prepared outdoors, at festivals and outdoor events.
They are consumed as a snack, and are rarely eaten for breakfast.topped with melted butter and powdered sugar, although there are a number of other, non-traditional toppings such as whipped cream, fresh fruit, or rum.
Poffertjes
a sweet dish from Cornish cuisine, made by curdling sweet cream or milk with an acid like wine or cider. It was popular from the 16th to 19th centuries
Syllabub
a jam or jelly-like spread made of evaporated fruit juices.
Sirop de Liège
an oblong pastry made with choux dough filled with a cream and topped with chocolate icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is then filled with a vanilla-, coffee- or chocolate-flavoured[1] custard (crème pâtissière), or with whipped cream, or chiboust cream; and then iced with fondant icing.[1] Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob.[2]
Éclair
If you were a wealthy person you wouldn't be caught dead at tea time without these.
What Is Tea Sandwiches
This spiced cake is an East meets West affair and is grilled rather than baked. It is built in layers of batter, each with cinnamon, cardamom, clove, and nutmeg. It is not the quickest cake you can make because each layer requires individual attention. Your efforts will pay off, and one taste will show you why this has long been a favorite.
Spekkoek
a classic English dessert, named after Shrewsbury, the county town of Shropshire. They are made from dough that contains sugar, flour, egg, butter and lemon zest; dried fruit is also often added. Shrewsbury cakes can be small in size for serving several at a time, or large for serving as a dessert in themselves.
Shrewsbury cake
thin wafer, made from wheat, cut in two horizontally, filled and coated with sugar candy syrup flavoured with orange blossom. Generally eaten during the October fair in Liège and the Sinksenfoor in Antwerp.
Lacquements