The Victorian era, spanning from 1837 to 1901 under the reign of Queen Victoria, is often celebrated for its elegance, refinement, and distinctive culinary traditions. Among these traditions, Victorian desserts stand out as a testament to the era's creativity and love for indulgence. From elaborate cakes to delicate puddings, Victorian desserts offer a delightful glimpse into the past, where the art of dessert-making was both a science and a social statement. In this post, we'll look at some desserts that were either devised or revived during the Victorian period, many of which have stood the test of time.
The Role of Dessert in Victorian Society
During the Victorian era, the dessert was both the conclusion of a meal and an opportunity to showcase wealth, hospitality, and culinary skill (that is, who could afford the most ingenious pastry chef!). Many desserts were elaborate, with intricate decorations, and sometimes even edible gold or silver leaf. Afternoon tea became a popular tradition, where ladies and gentlemen could socialise, exchanging chat and banter to the accompaniment of cakes and tea.
Iconic Victorian Desserts
Syllabub (also found as : solybubbe, sullabub, sullibib, sullybub)
This dessert has early origins, going back at least to the 16th century if not earlier; originally it was made by milking the cow directly into a cup of cider, wine or ale.
"You and I... Muste walke to him and eate a solybubbe."
- Nicholas Udall's Thersytes of 1537
By the 18th century, syllabub could mean any thickened creamy whip, enriched with fruit flavours; the most popular version was Everlasting Syllabub, which would keep well for several days.
Description: Wine, sugar and brandy blended with whipped cream, laced with the juice of a lemon or a Seville orange. It can be enjoyed on its own, or used as the topping for trifle (see below)
Victoria Sponge Cake
History: After Prince Albert’s passing in 1861, Queen Victoria would retire every year to Osborne, her house on the Isle of Wight. Her husband's secretary, General Grey, had the onerous task of coaxing her out of retirement - one suggestion was that she host tea-parties, to which family, friends and celebrities would be invited. The Victorian Sandwich made its appearance at these parties, and this simple yet delicious cake quickly became a favourite at afternoon teas.
Description: A light, airy sponge cake layered with jam or fruit. It quickly spread to homes and farms and fillings varied from lemon curd to raspberry or apricot jam.
Trifle
History: Trifle dates back to the 16th century but saw a resurgence during the Victorian era. It was a versatile dessert that could be made with leftover cake, macaroons or biscuits, soaked in sack (later replaced with brandy and wine).
Description: A layered dessert featuring sponge cake soaked in sherry, topped with fruit, custard, and whipped cream or syllabub. The layers can create a colourful visual effect when served in a glass bowl, making it a show-stopping centrepiece for any table.
Rhubarb Tart
History: Have you ever heard of the Rhubarb Triangle? This is an area of land in Yorkshire comprising Leeds, Wakefield and Bradford, which became the centre of the world for growing forced rhubarb. Grown in the dark, and harvested by candlelight, the rhubarb would then be transported on special trains down to old Covent Garden market. Rhubarb grew in popularity in Victorian cuisine, prized for its tart flavour and versatility. Rhubarb tarts were common, offering a balance of sweet and sour that was highly sought after.
Description: A shortcrust pastry filled with sweetened rhubarb compote, often served with a dollop of clotted cream or custard. The tart's vibrant colour made it a visually appealing dish at Victorian dinner tables.
Bread and Butter Pudding
History: This simple dessert was a way to use up stale bread, making it a staple in Victorian households.A firm favourite for its comforting consistency and flavours.
Description: Layers of buttered bread (often stale) soaked in a mixture of eggs, milk, and sugar, then baked until golden. Sometimes, raisins or currants were added for extra sweetness, and it was often flavoured with nutmeg or cinnamon.
Tipsy Cake
History: This 18th century dessert is a variation of the trifle, being fresh sponge cakes soaked in alcohol, and was a favourite at Victorian banquets. It was so popular by the mid-19th century that it was included in Mrs Beeton’s Book of Household Management.
Description: A rich, buttery cake soaked in sherry or brandy, often served with a custard sauce. The alcohol gave the cake a distinctive flavour and a moist texture, making it a luxurious treat.
"AN EASY WAY OF MAKING A TIPSY CAKE.
INGREDIENTS.—12 stale small sponge-cakes, raisin wine, 1/2 lb. of jam, 1 pint of custard No. 1423.
Mode.—Soak the sponge-cakes, which should be stale (on this account they should be cheaper), in a little raisin wine; arrange them on a deep glass dish in four layers, putting a layer of jam between each, and pour round them a pint of custard, made by recipe No. 1423, decorating the top with cut preserved fruit.
Time.—2 hours to soak the cakes. Average cost, 2s. 6d.
Sufficient for 1 dish. Seasonable at any time.”
- From Mrs Beeton's Household Management
Apple Charlotte
History: The term ‘Apple Charlotte’ has disputed origins - was it named after a queen, or the heroine of Goethe’s Werther? Is it a misspelling of the Hebrew schaleth (a spiced fruit puree in a crisp crust) ? The confusion might stem from the French chef Careme (1784 - 1833), who invented a dish of sponge fingers enclosing a cream filling. Uncertain of the Hebrew spelling, he called this dish Charlotte Russe - Charlotte happened to be the name of the queen, wife to George III, as well as that of the Prince Regent’s daughter, so the name stayed. It remained a popular dessert in Victorian England, often made to take advantage of the apple harvest.
Description: A warm, comforting dessert made by layering slices of bread (or breadcrumbs) with spiced, stewed apples, then baking until the top is crisp. It was usually served with a generous helping of custard.
The Influence of Technology and Trade
The Victorian era saw significant advancements in technology and global trade, which had a profound impact on the variety of ingredients available. The importation of exotic spices, fruits, and sugars from colonies and other parts of the world allowed for greater experimentation in the kitchen. The invention of the cast iron stove also made baking more accessible and consistent, leading to the rise of more complex baked goods.
Conclusion
Victorian desserts are more than just sweet treats; they are a reflection of an era characterised by innovation, elegance, and a deep appreciation for the finer things in life. Whether you're enjoying a slice of Victoria Sponge or savouring the rich flavours of a Tipsy Cake, these desserts offer a delicious connection to the past. Recreating these recipes today allows us to experience a small taste of history, bringing the grandeur of Victorian dining into our modern kitchens.
So, why not try your hand at one of these classic Victorian desserts? Not only will you impress your guests, but you'll also be indulging in a piece of culinary history.
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