There’s something re-assuring about the news that one of the fastest areas of sales growth for UK supermarkets is in traditional puddings, after all the proof is in the pudding.
Whilst it’s always good to freshen things up with new products such as Prime Water or salted caramel club biscuits, it’s comforting to know that class is permanent when it comes to the dessert course.
In these challenging times it appears consumers have latched onto the puddings of yesteryear as an affordable luxury and there have been big increases in demand in recent weeks.
Despite the cold weather, ice cream-based classics including Baked Alaska, Arctic Roll and Viennetta have all fared well and like many other traditional desserts they have a back story that often reflects the times in which they emerged.
Contrary to popular belief, Baked Alaska was not invented in the US state it shares its name with. It first appeared on the menu of Delmonico’s restaurant in New York in 1876 to celebrate the US buying Alaska from the Russian Empire for $7.2million a few years earlier.
Viennetta celebrated its 40th birthday last year, launched by Walls after a technological breakthrough resulted in the rippled layer ice cream. In 2007 a 23metre long Viennetta was produced to mark its 25th birthday – creating a world record for the longest ice cream.
Apple strudel and Jam Roly Poly have also recorded big surges in popularity but the topping on the sales charts with a three-fold increase compared with last year are two puddings – Bread and Butter and Sticky Toffee.
The origins of Bread and Butter pudding date back nearly 1000 years, emerging in various countries including Egypt, Mexico and India as a way of using up bread that was about to go stale. Over the centuries as butter became more available to the masses it was added along with sugar, spices and raisins.
Puddings are best enjoyed with friends and it is friendship between nations that most likely lies behind the emergence of Sticky Toffee Pudding.
If you ever visit the Lake District and in particular Cartmel in the south Lakes you can’t fail to notice that sticky toffee pudding is very much part of the local cuisine.
Local legend has it that a Canadian airman stationed in the area during the second world war shared some maple syrup with a guesthouse owner who paired it with the local sponge pudding and a classic dish was born.
Whilst we constantly scour the globe at SK Foods for additions to our range of world flavours we are proud to pay tribute to the classics. Just like those delicious puddings that remain so popular, we’re delighted that our food favourites from Japan, Mexico, India and elsewhere have truly passed the taste of time.
About Jane Beesley
Development & Innovations Chef of SK Foods.
Your food. Our Passion.
