This is a very comprehensive collection of the title desserts with an English slant, including things such as syllabub and Eton mess. I may have overindulged recently in Icebox Cakes, which has some overlap with these recipes, so that I was less inspired to cook from this volume. And Anderson's recipe style is a tad rigid for my fly-by-the-seat-of-my-saucepan technique, with very explicit, slightly over-explained instructions.
However, I had a rather triumphant success here: Rote Grutze, or red berry pudding, which the author translates as 'red glop.' Deceptively simple, with raspberries, cranberries, cherries and strawberries, and a very easy mock Devonshire cream, but it made a group of people hum with happiness.
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