This receipt was handed down to
He was a very good cook himself and thoroughly enjoyed preparing great feasts for his friends and family.
You can make this pudding in a
Meanwhile prepare the sauce. Make a roux in a saucepan with the butter and flour, then add the warmed milk little by little to form a smooth sauce. Add the tomato purée, sherry and lemon juice. Bring to simmering point and cook for 20 minutes. Check for seasoning. Add the smoked mussels or oysters and the prawns. Let them heat through but on no account boil.
Go round the pudding with a knife and turn it out on to a warmed platter. Pour the sauce over it and sprinkle with chopped parsley and a few extra prawns. Serve immediately with a watercress salad.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.