Toad in the Hole: Toad in the Hole is an English classic. It consists of sausages cooked in a Yorkshire pudding batter. It is sometimes referred to as sausage toad, and is traditionallyserved with onion gravy and vegetables. The age old question is, which do you prefer, Heinz or Haywards Piccalilli. Well, for me it has to be Heinz. It is colourful, tangy and crunchy meaning it is welcome on most dishes at any time of day. Heinz Piccalilli is the perfect Addition to Breakfast, Lunch or Dinner. The slightly sharp tangy flavour and the mixture of vegetables go together very well. Southern chow chow has similarities to English Piccalilli. However, the typical vegetables used in Southern chow chow include green tomatoes, bell peppers and cabbage. Also southern chow chow tends to use spirit vinegar, which I’ll talk about in a minute.

Top 10 Chocolates Top 15 Chewing Gums Kinder’s Product Range Nutella’s Product Range Ferrero’s Product Range Kit Kat Range Cadbury Range I used Coleman’s mustard powder which is traditional English mustard powder. It’s generally readily available in grocery stores. If you can’t find Coleman’s you can use any mustard powder or dry mustard. Both mustard powder and dry mustard are the same thing. I’m not a vinegar person, so personally don’t know what difference, if any, would result if white vinegar were used as opposed to Malt vinegar. He did say that Malt vinegar would add some subtle flavor differences compared to white vinegar. The next day, I rinsed the vegetables in cold water to remove any excess saltiness. Making the English PiccalilliAfter that, I removed the pan from the heat, and transferred the piccalilli to sterilized mason jars. Once I had filled all of the jars, I screwed on the lids. Then, I heated the rest of the vinegar and sugar in a large saucepan over medium heat until the sugar had dissolved. This took about 2 minutes. After the vegetables have been salted, you might think about tasting the cauliflower; if it is too salty, soak in cold water for one hour. Drain thoroughly. Anyway, when I asked him whether white vinegar could be used, he shook his head and said absolutely not. He’s a chemical engineer, and I got a science lesson and an experience lesson when he answered my question – too much information for my response to you! I started by combining the cornstarch, dry mustard and turmeric with part of the malt vinegar in a measuring cup.

I find this a bit more tangy than Haywards, so I like it just a tiny bit less. Depends on your taste though. It's still excellent with cheese and meats. Of course, the best piccalilli comes from my home town and it's not on here (not naming names). But this is a tasty substitute. According to the Master Taste Tester, the vinegar to use is malt vinegar, a British staple.Malt vinegar is made directly from fermented ale, in the same manner as red wine vinegar being made from wine. The result is a milder, sweeter and more complex flavor range than spirit vinegar. Given that vinegar is a major ingredient in piccalilli, the use of malt vinegar makes all the difference in the world.Finally, I submerged the jars in a large pan of boiling water for about 10 minutes to seal them. When I removed the jars from the boiling water, I could hear the characteristic “pop” on the lid indicating that the jars were sealed. Chocolate Blancmange: Chocolate Blancmange, pronounced “blah-mahnj” is an old English dessert that is light and velvety smooth. Even though it contains no eggs, the texture of Chocolate Blancmange reminds me of a chocolate mousse. A good Blancmange has a slight wobble to it, and is amazingly delicious and easy to make. A big difference between the store-bought variety of Piccalilli and my English Piccalilli is the type of vinegar used. The store-bought variety uses spirit vinegarwhich is basically acetic acid with mixed with water.