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Pride and Pudding: The History of British Puddings, Savoury and Sweet

Pride and Pudding: The History of British Puddings, Savoury and Sweet

by Regula Ysewijn

says

Belgian-born author Regula Ysewijn's meticulously researched book is, as she describes it, "a tribute to the cookery writers of the past ... who were driven by a profound passion for British food." Her own passion for British puddings is clear, and the result is a fascinating collection of recipes that's erudite yet readable, and illustrated with gorgeous photography.

from the publisher

Let Regula Ysewijn take you to the heart of what it means to be British in this beautiful tome: part-recipe book, part-culinary history of the British pudding. Captivated by British culinary history - from its ancient savoury dishes such as the Scottish haggis to traditional sweet and savoury pies, pastries, jellies and ices, flummeries, junkets and jam roly-poly - Regula tells the story of British food, paying homage to the great British pudding, which is versatile and wonderful in all its guises. Delving through historical texts dating back as far as the fourteenth century, Regula's refreshingly original book documents the history of the British pudding, rediscovering long-forgotten flavours and food fashions along the way. With stunning photography, illustrations and fascinating facts, Pride and Pudding recreates more than 80 recipes for the twenty-first century palette. It is a must-have cookbook for anybody who delights in British food and its culinary history.

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Features & Stories

Win a copy of the beautiful new edition of Pride and Pudding

Win a copy of the beautiful new edition of Pride and Pudding

A new edition of Regula Ysewijn’s authoritative guide to the best traditional British puddings, ‘Pride and Pudding,’ will be published on May 12. To celebrate, there’s a hardback copy of Regula’s much-lauded book up for grabs for two lucky winners.
British Library Food Season 2022

British Library Food Season 2022

ckbk is partnering to promote the British Library’s 2022 Food Season which runs through April and May, which this year includes in person, online and hybrid events. The talks bring together leading names from the workd of food and cookbooks, including many authors whose books appear on ckbk. Below we showcase a few highlights from the programme.
Behind the Cookbook: Oats in the North, Wheat From the South

Behind the Cookbook: Oats in the North, Wheat From the South

Regula Ysewijn’s childhood fascination with British culture led to her becoming a food historian and author of two of the most respected books on British baking: Pride and Pudding (2016) and Oats in the North, Wheat from the South: British Baking, Savoury and Sweet (2020). She’s also a trained chef, a graphic designer, does her own food photography – and is a judge on the Flemish version of Bake Off. Regula tells ckbk about the childhood nursery rhyme that sparked her interest in Britain, what motivates her writing, what she finds most intriguing about British baking culture.

Recommended by

Daniel Newman

Food historian

This is, quite simply, the Bible of Puddings.