Saxon Pudding

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Saxon pudding a steamed brown bread pudding made with milk and eggs, sometimes with chocolate, or with almonds and crystallized fruit. The name is the English and the French one (pouding à la saxonne) for a pudding which is genuinely German in inspiration. Its name in German-speaking areas is Bettelmann (‘beggar’), and it is similarly made with dark rye breadcrumbs and eggs; but there are innumerable versions with different additions, rather than one kind specific to Saxony.