What an excellent thing is an English pudding, especially on a cold winter’s night. Let’s celebrate our sweet gift to global gastronomy!
This was my favourite pudding when young (and still is), cooked by the brilliant Bridget, an immaculately coiffed cook with the most generous of bosoms. She also made the finest treacle tart I ever tasted. This recipe is not my own, or even Bridget’s rather one taken from a great pudding tome, Mary Norwak’s English Puddings: Sweet and Savoury published by Grub Street.
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Ingredients - serves 4-6
• 225g shortcrust pastry
• 8 tablespoons golden syrup
• 2 teaspoons lemon juice
• 50g fresh white breadcrumbs
• Pinch of ground ginger
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Method
Line a 20 cm greased pie plate with pastry. Mix the syrup and lemon juice and put it into the pastry case. Mix the breadcrumbs and ginger and put into the syrup. Bake at 375°F/190°C/Gas Mark 5 for 25 minutes. Serve hot or cold with cream.
Taken from Let’s Eat: Recipes From My Kitchen Notebook by Tom Parker Bowles published by Pavilion.
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