Decline and Revival

Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About
Sweet puddings continued to proliferate, though many were simply minor modifications within the larger theme of suet, sugar, and dried fruit. This (perceived) monotony was one of the factors contributing to the decline of the traditional English pudding in the twentieth century. Other reasons include the dieting craze induced by the fashion for boyish figures of the 1920s; wartime food rationing that made key ingredients scarce; a new breed of housewives with little time for the long steaming and boiling required; cheaper meat, and central heating, both of which reduced the need for filling, carbohydrate-rich puddings.