Where did you get that pud? Trivia Quiz

Answer: Italy

Tiramisu is believed to have its origins in Italy - and specifically in a place called Treviso. However, many regions claim to have invented the dessert, including Sienna, Tuscany, Piedmont and Emilia. Regardless of its origin, most people believe it became popular in its current form in the 1960's/1970s.

In Italian, 'tira mi sù' or, 'tireme sù' literally means 'pick me up'. A Tiramisu is generally made from layers of liqueur-soaked sponge and mascarpone cheese. The most common liqueurs used to soak the sponge (or sponge fingers) are dark rum, Marsala wine, coffee liqueur or amaretto. The final cake-like product is usually topped with cocoa powder.

The mascarpone ingredient is made from the milk of cows that are grazed on pastures of flowers, grass and herbs. The milk gets heated and then mixed with either tartaric acid or citric acid and this process causes the product to separate. The solids from the separation are drained (usually through a cheesecloth) and the end result is the rich, creamy, mascarpone.

Answer: Austria/Germany

A strudel, when made well, is absolutely mouthwatering. You can put pretty much anything into one - including savoury items such as cheese - however, apple, cherry, raisin, apricot and plum strudels are very popular in Europe, and particularly in Austria and Germany. (Rather interestingly, strudel comes from the German word for 'whirlpool' because the rolled version of a strudel looks like the centre of a whirlpool.)

Strudel dough is made with a high-gluten-flour, water, oil and salt (no sugar at all). The consistency of the dough ends up a bit like puff pastry, only more pliable or elastic. In fact, traditionalists say that if the dough is made correctly, the end result should be so thin, you should be able to read a newspaper through it. It might not surprise you to learn that the foundations of strudel come from baklava pastries, which were introduced into Austria in 1453. The oldest written strudel recipes date back to around the late 1690's.

Even though strudels are most often associated with Austria and Germany, they were common throughout the entire Austrian-Habsburg empire in the 17th century and are still very popular in many European countries.

Answer: France

Crepes Suzette are a French creation. The French certainly do love their sweets and pastries, and in most French patisseries you can usually find a large range of high-calorific treats including crème brûlées, mille-feuilles, croissants, tarte-tartines, profiteroles and eclairs - and those are just for starters (well, for 'afters' actually!).

'Crepes Suzette' - one of my favourite dishes - essentially features wafer-thin crepes that are done in a butter-base sauce made with orange and sugar. Of course, the other major ingredient is an orange-based liqueur such as Grand Marnier or Cointreau. Brandy is then often poured over the dish, and this is set alight.

As with many desserts, there are a several stories about how the dessert originated. However, perhaps the most popular is that Crepes Suzette was invented quite by accident when, in 1895,a waiter (or garçon) at the Café de Paris who went by the name of Henri Charpentier, was making a dish for none other than the future king of England - King Edward VII. (At this stage he was merely the Prince of Wales though). The waiter was preparing the dish when he accidentally poured some liqueur over it and then set it on fire. He was mortified - the king and his friends were waiting. But then the waiter tasted the dish - and realized it was a 'harmony of taste'. He served it to the Prince of Wales, who apparently felt the same. When asked by the Prince what the creation was called, the waiter suggested 'Crepes Princesse'. However, the Prince, with mock ferocity, protested that there was a lady present - one called (not surprisingly) Suzette - and he asked the waiter if he would consider calling his dish 'Crepes Suzette'. The rest, as they say, is history.

According to the memoirs of Henri Charpentier which were published in 1934, Charpentier wrote that the day after serving the Crepes Suzette, he received a present from the Prince which contained a jeweled ring, a panama hat and a cane.

Answer: Australia/New Zealand

There are a couple of desserts that are often associated with Australia and New Zealand. One is Pavlova, which is a meringue based dessert, served with berries or fresh fruit; and the other is the Lamington, which is essentially a square of sponge, which is covered in melted chocolate and then liberally coated with desiccated coconut.

However, there's nothing quite as iconic to both Australia and New Zealand as the Anzac biscuit. Not a complicated dessert, the cookies/biscuits are made with flour, rolled oats, sugar, butter, golden syrup and coconut.

ANZAC, the term, was coined in 1915 when troops from Australia and New Zealand were training in Egypt. Though Anzac biscuits were named for the ANZACs who fought in both World Wars, contrary to popular belief, Anzac biscuits were not sent to the soldiers in Gallipoli. Instead, a biscuit called a 'hardtack' was sent - which was, as it sounds, extremely hard. In fact, this food item was so hard that it could, and did, break teeth. Because the hardtack biscuits had to travel in ships, sometimes for months on end, they couldn't contain anything that might cause them to spoil - so eggs, butter, coconut and golden syrup were out. Hardtack biscuits, then, were literally just a mixture of flour, water and (sometimes) salt. They were often known as either Anzac tiles or Anzac wafer biscuits.

As with most desserts/sweets, the origin of the Anzac biscuit is contested - in this case between Australia and New Zealand. While the debate will, no doubt, continue about who came up with the recipe first, in both countries Anzac biscuits (in their current form) began appearing in recipe books in around 1919/1920. Soldier's wives in both countries would sell these biscuits at fairs and fetes to raise money for the war effort. It is thought that in WWII soldier's wives did send Anzac biscuits, or some variation thereof (probably a cross between a hardtack and an Anzac biscuit) to their men stationed overseas, as transport had become quicker, and refrigeration more advanced, by this time.

To commemorate the ANZAC soldiers, baking and eating Anzac biscuits around Australia Day has become a long-standing tradition.

Answer: Portugal

Pastéis de Nata Tarts are usually better known as Portuguese Egg Tarts or Portuguese Custard Tarts.

These tarts are absolutely delicious. They have a pastry exterior which is crispy and flaky, thanks to them being baked in small, individual, tart tins. The interior meanwhile, is a silky custard mix, made primarily from egg-yolks and cream. The top of the tart is generally scorched to add both colour and crunch. The final touch is for the tarts to be dusted with powered sugar and a small pinch of cinnamon before being plated.

It is thought Portuguese Egg Tarts originated sometime before 1834 - though a specific date is not known. However, it is believed they were first created by the Catholic monks who lived at the Jerónimos Monastery in Lisbon. Today, the monastery is a popular tourist destination, but at one time it was a busy civil parish. Legend has it that at the time the tarts were first made, laundry detergent wasn't available, and so the nuns and monks would use egg whites to starch their clothing. As a result of this, there was a surplus of the yolks from the eggs. To avoid these going to waste, a dessert was created that made use of the excess yolks.

At some point, the monks - who had kept the recipe a strict secret - began selling the Portuguese Tarts to create income for the monastery. The monastery closed in 1834 and it is believed the monks sold the recipe to a establishment in Belem (in western Lisbon) called Pastéis de Belém. It has been serving Portuguese Tarts, made from the original recipe, since 1837.

Answer: Turkey, Greece, Middle East

It is generally considered that the not-so-humble baklava was first made in the Assyrian (Mesopotamian) empire in around 800 BC. At this time, layers of bread dough (as opposed to phyllo) were stretched very thinly and then baked with chopped nuts and honey. These treats were eaten on special occasions.

The baklava we know and love today though, is generally believed to have its origins in the 15th century and originated in the Ottoman Empire, which, at that time, encompassed many countries. At this time, baklava usually consisted of layers of light phyllo pastry which were filled with minced nuts - usually pistachios. An infused honey syrup was poured over the phyllo pastry and other ingredients, such as cloves and cinnamon, were sometimes added as well.

As an interesting aside, in Istanbul, there was a tradition for hundreds of years that on the fifteenth day of Ramadan each year, baklava would be given out to soldiers (or janissaries) in what became known as the 'The Baklava Parade'. The parade was both a way to show the ruling sultan's appreciation to an army (or keeping them 'sweet'?), and to show the strength of the army.

I wasn't introduced to baklava until I was aged about 26. My biggest regret once I tasted one, was that I'd missed out on this mouthwatering treat for such a long time.

Answer: Britain

A Spotted Dick is a boiled or steamed pudding. First cited as a pudding in 1849 in Britain, it was originally made with suet (the hard fat from around the kidneys/loins of beef, mutton or lamb) and dried fruits such as raisins or currants.

The 'Spotted' part of the dessert's title actually pertains to the dried fruit that is dotted throughout the pudding. The 'Dick' part of the title apparently came from the 19th century, as a shortened Old English name. Back then, pudding' was often called either 'puddog' or 'puddick' which then got shortened to either 'dog' or 'dick'.

A classic old-fashioned Spotted Dick is made with flour, baking soda, salt and beef suet. However, the suet can be replaced by butter, and sometimes eggs, making the pudding a bit more like a sponge.

I used to really enjoy a good Spotted Dick when I lived in the UK. As you can imagine, the name of this dessert has earned a lot of sniggers and innuendos in its time, and, in fact, it is said that the restaurant staff in the Houses of Parliament chose to rename their dish 'Spotted Richard' for this reason.

Answer: China

Mooncakes are common throughout China. A Chinese bakery product, they are traditionally eaten during the Mid-Autumn Festival. This festival celebrates the legend of Chang'e - the mythical Moon Goddess of Immortality.

While there are many variations of Mooncakes, the majority are steamed, baked or fried, and consist of a thick pastry crust which envelops a dense, sweet filling, usually made from either red bean paste, lotus seed paste, jujube paste and/or mixed nuts. In the centre of the cake is generally at least one whole salted egg, which symbolizes the full moon.

By traditional, Mooncakes often have an imprint on top. The most common imprints are the Chinese characters for 'longevity' or 'harmony, but, depending on the size of the cake, can also include the name of the bakery, the filling ingredient(s), flowers, vines, rabbits and the characters for the Chinese goddess of the moon.

In regards to the history of Mooncakes, historical records show that a version of Mooncakes (called 'Taishi cakes') were in evidence in the Shang and Zhou dynasties around 3000 years ago.

Answer: USA/Canada

A S'more is a contraction of the words 'some more'. Traditionally a campfire confection, they are common in both the U.S.A and Canada. S'mores are made by sandwiching both toasted chocolate and marshmallows in between a Graham Cracker. The first evidence of a recipe for this sweet treat was in a Girl Scout booklet in the 1920's. At that time it was called a 'Graham Cracker Sandwich'.

Even though S'mores are typically thought of as American, the only part of the dessert that can actually be linked to the U.S. is the Graham Cracker. This was invented in the 1820's by a Connecticut Presbyterian minister named Rev. Sylvester Graham. He was also known as a dietary reformer.

If you are from somewhere other than North America and have absolutely no idea what a Graham Cracker is - join the club. Unfortunately, I have never had the pleasure. In my home country of Australia, a cracker is generally a very thin, flat, savoury, hard biscuit you have with cheese. Graham Crackers don't appear to differ greatly from these, except that they have a sweet component. This is because while they are primarily made from graham flour (a type of whole wheat flour) they are then typically flavoured with cinnamon, honey, and sometimes vanilla extract, which adds sweetness. In regards to texture, they are crumbly but crunchy.

For the trivia buffs who are interested in the origin of the other two ingredients in S'mores, records show that marshmallows most likely originated in ancient Egypt and were made from an actual marshmallow plant. The official name of this pretty plant is Althaea officinalis. It is native to Europe, Western Asia, and North Africa, and is renowned as having edible roots, flowers and leaves. In Egyptian times, the sap from the roots was used to made a chewy, sweet substance. Egg whites and sugar were eventually added to the sap to make traditional marshmallows. These days, most store-bought marshmallows don't include the sap, but rather gelatin. (So, I just looked up exactly what gelatin is, and it appears to be a protein found typically in cows, pigs and fish. It derives from the collagen found in the animal's connective tissue, bones, and skin. It is entirely possible I may never eat a marshmallow again!)

Chocolate, meanwhile, is thought to have originated in the Mesoamerica regions (namely central and southern Mexico, Belize, Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua). The cacao tree was first domesticated over 5,000 years ago. It was an explorer named Hernán Cortés who first introduced chocolate into Europe. Though this occurred in 1528, it might interest you to know that chocolate bars themselves weren't invented until 1847, when Joseph Fry - a British chocolatier - created a solid chocolate bar called 'Chocolat Délicieux à Manger' (delicious eating chocolate).

Answer: Scotland

Cranachan is a Scottish dessert which is primarily made of porridge oats, Scotch whisky, double cream, fresh raspberries and either honey or sugar (or both).

In some parts of Scotland, Cranachan is known as 'Cream Crowdie'. Rather unusually, the dessert actually started life as a breakfast product. The Scots would combine Crowdie cheese - a soft cheese made from skimmed cow's milk - with toasted oatmeal, local honey and cream (and, when in season, fresh raspberries) to create a delicious breakfast item. The name 'Cranachan' actually came from the Gaelic word for 'churn'.

Since the Scots are known for their enjoyment of a good whisky, it isn't hard to see how Cranachan or Cream Crowdie evolved into being a dessert dish. Apparently Cranachan is now enjoyed year-round and is often described as 'Scotland's answer to the Eton Mess'. At some dining tables and restaurants the guests are served the elements of the dessert separately so the diner can put the dessert together to suit their own palate.

It's almost impossible to tell when Cream Crowdie was first eaten in Scotland, however some believe that the Vikings may have brought it to Scotland, which would place it around 820 AD, and others believe it may have originated during the time of the Picts, which would place it somewhere between 300AD and 900AD.

I've never had Cranachan before, but I feel that's about to change fairly soon!

Answer: Brazil

Bolo de Rolo (or 'rollcake' in English) as well as being a typical Brazilian dessert, is actually a national dish recognized by Brazilian law.

The dessert comes from the state of Pernambuco, which is located in the northeast of Brazil, on the Atlantic Ocean. Guava fruit, which is used in the dessert, is very plentiful in this region of Brazil.

To give you an idea of what the cake looks like, imagine a Swiss Roll with much, much thinner layers. The dough for the cake is made with flour, eggs, butter and sugar. To make the cake - which traditionally has 18 layers - you bake a small amount of batter in a thin sheet. You then spread this with guava paste (you can also add other fillings, such as nuts) and roll it tightly. You then repeat the process multiple times. The final product is usually sprinkled with sugar before serving.

The dessert was apparently adapted from a Portuguese dessert called 'Colchão de Noiva' (English translation: 'Bride's Mattress') which has been around since the 16th century. This dessert features sponge cake rather than dough and an almond filling. The Brazilians adapted this recipe to make use of local Brazilian products. Bolo de Rolo is a symbol of celebration in Brazil, and is often served during family gatherings and festive events.

Answer: Germany

The Black Forest Cake (or Schwarzwälder Kirschtorte) originated in the Black Forest region of Germany. Located in southwest Germany, near the border of France, the Black Forest region is renowned not only for dense evergreen forests, but also for its picturesque villages, spas, cuckoo clocks and vineyards. The area is also often associated with the Brothers Grimm fairy tales.

Like many desserts, it is fairly difficult to pin down who made the very first Black Forest Cake. However, we do know that the person responsible for a surge in the popularity of the Black Forest Cake was a confectioner named Josef Keller. While working at the Café Konditorei Keller in Bad Godesberg in 1915, he made a cake by mixing together cherry brandy, Kirsch schnapps, whipped cream and fresh cherries. Black Forest Cake became extremely popular from this date onwards, and not just in the Black Forest Region, but right throughout Germany.

Black Forest Cake these days generally contains a chocolate sponge cake (typically made with flour, sugar, eggs, cocoa powder, and a leavening agent) whipped cream, Morello Cherries (sour cherries), Kirschwasser (Cherry Schnapps), chocolate shavings and (sometimes) Maraschino Cherries.

Mmm mmmm... with those ingredients, I feel it would be hard not to make a great cake!

Answer: The Netherlands

Oliebollen - a traditional Dutch donut/fritter, doesn't translate awfully well to English... unless 'oil balls' sound appetising to you!

However, I have been reliably informed by Dutch relatives that Oliebollen are utterly delicious. The batter for these tasty treats is made from flour, eggs, milk, yeast, salt and baking powder. Also, within the batter are usually either sultanas, currants and raisins, or a slice of apple. The batter is scooped up in an ice-cream scoop and then dropped into hot oil where it is deep fried until it is golden brown and crunchy. Once removed from the oil, the Oliebollen are treated to a liberal sprinkling of sugar.

Oliebollen are a quintessential part of Dutch culture with millions of them being eaten every year. They are traditionally eaten on New Year's Eve, and many believe that this brings good fortune. Due to their popularity however, they are often sold by mobile street vendors during the cold winter months too.

Though these treats sound easy to make, apparently there is a bit of an art to making the batter. Because of this, and because the dessert is so beloved in the Netherlands, there are annual blind taste competitions that take place throughout the country to determine the best Oliebollen.

The earliest written recipe for these appeared in a Dutch cookbook called 'The Sensible Cook' (or 'De verstandige kock') which was published in 1667. At that time, they were called 'oliekoecken' (oil cakes) but by the late 19th century, they were more commonly known as Oliebollen.

The dish is also enjoyed in Belgium, where it is called Smoutebollen (or 'lard balls').

Answer: Denmark

Rødgrød med fløde (or red berry pudding with cream) is a traditional Nordic dessert.

The Danish are fond of berries in all forms and this dessert, while simple, makes great use of berries. Traditional red berry pudding contains berries such as redcurrants, blackcurrants, raspberries, blackberries, strawberries, bilberries and black cherries. The berries are bought to the boil in water and then simmered until they are soft. Once the berries have been strained to get rid of the seeds, sugar is stirred in and the fruit gets boiled again. Once more left to simmer, it is at this stage that cornstarch or potato starch is added. When the mixture resembles a heavy syrup, it is poured into bowls and put in the refrigerator to cool. The pudding-like dessert is topped with heavy cream when it is served.

It kind of sounds like jam... with a much more complicated name! Apparently the name of this dessert is almost impossible for anyone outside of Denmark to pronounce. I did see a story (which, since I wasn't able to verify it, may well just be a story) that the name of this dessert was used as a test during WWII. Apparently border guards would screen Danish citizens returning home by making them pronounce 'Rødgrød med fløde'. If the person wishing to gain entry was Danish, they would be able to pronounce it correctly, however, if they were a German infiltrator, their pronunciation would be flawed.

While there is no definitive date for when red berry pudding first originated, it is believed to have been around for more than 200 years.

Answer: Thailand

Khao niao mamuang (or Mango sticky rice) is a traditional Thai dessert. Sticky rice is a type of rice that is a staple in many Asian countries. The difference between this rice and normal rice is that sticky rice has very little amylose, which results in it being denser, chewier and more cohesive in texture than regular rice.

For Mango sticky rice, the sticky rice is steamed, then mixed with thick coconut cream, sugar and sometimes, salt. Once it is ready, more coconut cream is often poured over the rice before serving. Slices of fresh mango are either laid on top of the rice or placed next to it. Sometimes either toasted sesame seeds or yellow mung beans are sprinkled on top to add extra taste or crunch.

Khao niao mamuang is a traditional Thai dessert and as such, can be found in eateries and among street vendors right throughout the country. The dish is particularly popular in April and May, which is peak season for mangoes.

In terms of when mango sticky rice was first enjoyed, as with many desserts, an exact timeline isn't really known. However, it is believed that the dessert might have originated around the 14th century. Although the dessert it thought to have originated in Thailand, it is also now enjoyed in many Asian countries, particularly Laos.