Brit-Speak: Food

[arrowsmithbt]

--- In HPFGU-OTChatter at yahoogroups.com, "Lisa (Jennings) Mamula" 
<mercy_72476 at y...> wrote:
> 
> 
> I, being the ignorant American that I am, have some more questions about 
> Brit-speak, this time for food.  
> 
> 1) What is all this talk about "puddings" and "tarts"???  I am especially curious 
> about "treacle tart."  
> 

I see you've had lots of replies that cover everything except tarts.

You're familiar with apple pie, of course - an apple filling with pastry
top and bottom; tarts are similar except the pastry topping is omitted (you
need to keep  an eye on the baking; these fillings can easily scorch).
 
It's a shallow open pie, if you like and is commonly in the form of jam tarts, 
(erm - not certain if 'jam' is used in US - it's fruit boiled with sugar to make
a kind of preserve), apple tarts, treacle tarts, mincemeat tarts (which isn't 
made from meat but a mixture of fruit and spices with a bit of shredded suet).
These can be made in sizes varying from single mouthfuls to standard pie size.
All good rib-sticking stuff.

Especially treacle tart. Treacle (if you  don't know it)  is a cross between 
molasses and maple syrup in sweetness and consistency and is produced
in sugar cane refining. During baking the layer of treacle solidifies and
caramelises (just a bit). It's for those with a real sweet tooth. Splendid hot
with ice cream.

Kneasy