I’m not sure many people eat milk puddings anymore, apart from rice pudding which is now conveniently available in tins and sachets. If I went back now to my childhood, and sat beside myself at lunch (the midday meal at home didn’t get called dinner until much later; as a child, dinner was something which was eaten in the evening – we didn’t have it because we had lunch, then a snack meal at tea-time) – if I went back to when I was a child, would I enjoy what we ate as much as I did then. My mum was a wonderful cook, so there’d be nothing wrong with any of the meals, no soggy vegetables, no over-cooked meals, most things made from scratch, but would I really want, appreciate or even like what was on the menu? I am not a person who likes desserts or puddings after a meal, so whatever was on offer I think I would either politely decline or have a very small portion.
The milk pudding we had most regally was rice pudding, made with full-fat milk – I’m not sure skimmed was available, sweetened with sugar and with a generous grating of fresh nutmeg on the top. We must have had another milk pudding which was served with a big spoonful of jam, was it semolina? Or was it tapioca or sago? I’m struggling now to recall which was which, and what the difference was between semolina and sago. I have a feeling tapioca was the one with larger grains, and whichever of the other two we had was more sandy and granular – which doesn’t sound very nice, but at the time we thought it delicious. Now I’m wondering where couscous fits – not that we ever had it, I’d never heard of it, and I don’t think ate it until I ‘d left home and gone to Manchester.
According to Wikipedia:
- Sago is a starch extracted from the spongy centre, or pith, of various tropical palm stems,
- Tapioca is a starch extracted from the storage roots of the cassava plant also known as manioc
- Semolina is the coarse, purified wheat middlings (intermediate milling stage) of durum wheat
I was wondering about couscous and my question was answered by the last part of the sentence about semolina:
- Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making couscous
I think I’m probably the same as many people, nostalgic as I am for meals from the past, I’m actually not sure I would actually want or like them! My featured image is of my attempt to make polenta cake, for no real reason except I have no pictures of sago, tapioca or semolina!
Nostalgia is such a bittersweet feeling! 🙂
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That is so true, Ayesha!
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And blancmange! And milk jellies. Oh yes. Haven’t had them for years. You’re right, no bottles of skin milk, it was powder, but there was sterilised, or Sterry as people called it around here
For some reason we didn’t have blancmange at home, but we did have fluff – jelly made up to half quantity with water then as it begins to set evaporated milk beaten furiously into it! I’m feeling quite nostalgic for it now! I first came across sterry when I went to Manchester. I don’t know if whether it was because where we lived as a children was a country area with lots of farms so we just had ordinary milk, or whether my parents didn’t like it… no idea!