Such sad news coming from London! My prayers are with you!
I’ve been an Anglophile since my teen years. It hit home for me literally when, in the summer of 1985, I was a counselor at a summer camp in upstate New York where many of the other counselors were from England. I shared a similar dry, off-beat sense of humor with them. I felt a sense of understanding I hadn’t prior. One night in a townie bar during our time off they declared me an “honorary Brit.” Sadly that won’t get me official citizenship, but there’s no reason why I can’t import English goodness into my daily life!
I‘d like to introduce some British goodies to you in case you aren’t yet familiar with them, all of which can be purchased online:
A Scottish made oat company founded in 1880 in Glasgow, it is presently owned by the Quaker Oat Company. However, the oats are still milled in Scotland. I use these Scottish oats in my recipe for scones. I first discovered Scott’s Porage Oats at Bridgham & Cook in Freeport where the bold graphics on the box caught my eye.
I first came across “castor sugar” in my vintage British cookbooks. I mistakenly thought it was the equivalent of confectioner’s sugar when they are in fact very different. Confectioner’s sugar is superfine sugar mixed with cornstarch whereas castor sugar is 100% superfine sugar with nothing added. When making scones, using regular sugar instead of castor will add unwanted density. I also use it in my hummingbird feeder since it dissolves quickly.
Preserves made from Damson plums, perfect for spreading on afternoon tea treats.
Clotted cream, another tea time staple, kept showing up in my old English cookbooks, once of which contains a recipe to make it from scratch (of course!). I would like to try that sometime in the future, but until then there is ready-made English Clotted Cream by the Devon Cream Company. It’s a cross between butter and ice cream! Ordering online can be dicey since it needs to be kept cool at all times, even when unopened. Fortunately my local Whole Foods carries it!
Another discovery from many old recipes is “light treacle” which is essentially light-colored molasses, also known as “golden syrup.” It’s unlike any other syrup I’ve tasted before–tastes like liquid caramel and it comes in a pretty tin!
Are you familiar with any of these British staples? Are you willing to give them a try if not?