We dropped 30 degrees the day we arrived in England. Singapore released us at a sultry 29 Celsius. Heathrow was making some effort at spring with 4°C and when we arrived in Warwick at around 10pm, it was one of the colder days of my life at minus one. Meanwhile, my family were sweating it out in an Australian 38 degrees. So, welcome to England, Anne.
But the temperature was not at the forefront of my mind.
My son made a brown Betty, a type of steamed pudding, for dinner before I left Australia for England.
These desserts were a staple of my childhood. They make one feel comfortable and comforted; the trials of life are, however briefly, soothed by the warmth and calm of such food. There is no ‘trying’ in the presence of a steamed pudding.
They bake in a covered bowl on a rack in a pot of boiling water. When the pot lid is removed, steam issues forth. When the cover of the pudding bowl is removed, steam rises. When the pudding is cut and laid in slices on a plate, steam wafts. This brown Betty of my son’s seemed to have soaked up some of the moisture. Rather than sitting pertly in fluffy slices, it slumped on the plate, moist and done in.
That’s how I felt when I exited the terminal at Singapore. I was the brown Betty in the steam of Singapore. Continue reading
Posted in Getting Away, Singapore
Tagged Asian food, childhood food, cultural differences, effects of humidity, leaving home, life, recipe, Singapore, steamed pudding, travel