Average Reviews:
(More customer reviews)I have made one pudding so far (Bachelor's) and it was really good, but I had to go online to learn about all the different kinds of sugar (caster, demerara, etc) called for in the book. Maybe I'm just ignorant! I couldn't find them where I live, and I didn't want to order sugar online, so I ended up substituting brown sugar for the demerara and whirling granulated sugar in the food processor for the caster sugar. Turned out fine, but be prepared to be a little creative. (Also, clotted cream is not readily available where I live--not sure I would even try it if it were--so I used whipped cream. OK, I'm a crass Yank, I admit it). Additionally, for those who still resist getting a kitchen scale, like me, the measurements are only given in grams/ounces. There's a table in the front with rough translations of ounces to cups, but it's obviously not precise, and yes I do know that all flour is different and weighing it is the BEST way, but I'm too attached to my counter space, still.
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The great British pudding is alive and well and this book demonstrates exactly why. This collection of established favorites and little-known but great recipes traces the history of the pudding—from the earliest medieval spiced jellies through the elaborate pies of the Elizabethans and Stuart and the elegant custards of the Georgians to the substantial puddings of the Victorians. All the best recipes that have stood the test of time are provided here with sumptuous photography. Indulge in Roly-Poly Pudding and Damson Cobbler or savor elegant and delicate Marbled Rose Cream and Blackcurrant and Mint Fool. Anyone who enjoys a healthy dose of great British puddings will find their ultimate comfort foods collected here.
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