Puddings

This will be a lot of people’s favourite chapter, as we all seem to love puddings, and probably eat far too many of them. In Britain we have quite a sweet tooth, and because of that I feel our pudding tradition is second to none. The word pudding should really just be used for foods that are rich and ones that are normally baked or steamed. Many in this chapter fall under this category – Ale Cake, Steamed Upside-down Pudding, Blackberry and Apple Pudding, Apricot and Almond Pudding and Sticky Toffee Pudding, for instance. The other recipes are ‘styled’ puddings – trifles, fools, syllabubs, fruit pies, tarts – and should really fall under the desserts title. However, I thought I’d keep them all under the one heading, and so create a total mixture of textures and flavours to excite your tastebuds.