I have just come back from a fabulous holiday, back home, in Jolly ‘ol Blighty.
I was primarily there to see family and friends, but I also managed to sneak in a fair few hours eating and drinking in great British pubs.
The pub culture in England is (‘scuse the pun) bar none! From a grubby “local” to a 16th century thatched tavern, taking an hour a day to sit in a pub is as requisite for a visitor as having an expresso in Italy or a patisserie in Paris.
For me, there is in fact, something almost sensual about the scent of an English pub. It is truly heavenly.
But enough of these wistful musings! Here’s my rant:
Food in England has improved immensely since I left! Pub grub has gone from being greasy egg and chips chased down with a warm and murky brown bitter, to roasted pigeon in a whiskey cream sauce, followed with a bowl of wild berry and brandy trifle – smothered in single or double cream. YUM!
Now for those of you that don’t know – cream in England is as heavenly and as unique as the pub culture itself! High in fat, double cream boasts a 48% fat content, while single cream is 22%. And we simply cannot get anything like it in Canada.
I’m not sure what is going – some websites tell me it’s to do with the pasteurization laws in Canada, some sites tell me to buy clotted cream.
For the record – clotted cream (although now widely available) at 55% fat does not work for baking nor (more importantly) making a proper Irish coffee – it curdles as soon as it hits the hot alcoholised liquid.
Since emigrating in the 1980’s I have learned to live without Persil detergent (now here, but with a devastatingly different smell), Fudge fingers (also available here now, though usually slightly older than their packaged “due-by” date), Tetley’s (sorry, other brands just don’t cut it), and real scotch eggs.
Sadly there are some products that appear to have eluded the “we-can-get-anything-anywhere” shipping industry, and as an ex-pat with a barely sated yearning for real double cream, I am imploring other ex-pats to help me out!
Where or how do I get real cream in Canada??