Travel Reference
In-Depth Information
small tub of yogurt (drinkable), trail mix, nuts, plain or chocolate-covered digestive bis-
cuits (cookies), and any local specialties. At
open-air markets
and
supermarkets,
you
can get fruit and veggies in small quantities. Supermarkets often have good deli sections,
even offering Indian dishes, and sometimes salad bars. Decent packaged sandwiches are
sold everywhere (
£
3-4).
To the British, the traditional word for dessert is “pudding,” although it's also referred to
as “sweets” these days. Sponge cake, cream, fruitcake, and meringue are key players.
Trifle is the best-known British concoction, consisting of sponge cake soaked in
brandy or sherry (or orange juice for children), then covered with jam and/or fruit and cus-
tard cream. Whipped cream can sometimes put the final touch on this “light” treat.
Castle puddings are sponge puddings cooked in small molds and topped with Golden
Syrup (a popular brand and a cross between honey and maple syrup). Bread-and-butter
pudding consists of slices of French bread baked with milk, cream, eggs, and raisins (sim-
ilar to the American preparation), served warm with cold cream. Hasty pudding, sup-
