Sweet Devil

An Oxfordshire recipe from the early nineteenth century. This is a dish that a single gentleman might offer to friends, with trout to precede it, a cold pudding or cheese and fruit to follow and a bottle of good port at the end of the meal. A rather rough, dry red wine is the best drink to serve with the dish, as it is too spicy for a really good burgundy or claret, and the sweetness of the dish makes an ordinary wine taste extraordinary.