Pride and pudding : the history of British puddings, savoury and sweet : containing all kinds of puddings and how to make them

649 Pages·2016·23.21 MB·English

by  Vergauwen

BLESSED BE HE THAT INVENTED PUDDING
The great British pudding, versatile and wonderful in all its guises, has been a
source of nourishment and delight since the days of the Roman occupation, and
probably even before then. By faithfully recreating recipes from historical cookery
texts and updating them for today’s kitchens and ingredients, Regula Ysewijn has
revived over 80 beautiful puddings for the modern home cook.
There are ancient savoury dishes such as the Scottish haggis or humble beef
pudding, traditional sweet and savoury pies, pastries, jellies, ices, flummeries,
junkets, jam roly-poly and, of course, the iconic Christmas pudding. Regula tells
the story of each one, sharing the original recipe alongside her own version, while
paying homage to the cooks, writers and moments in history that helped shape
them.
REGULA YSEWIJN is a photographer and graphic designer from Belgium. She
was born and raised in Antwerp where she went to art school and taught herself to
cook. Her photography is inspired by the Dutch and Flemish Renaissance paintings
she grew up with. She is the editor of the award-winning blog Miss Foodwise,
which is dedicated to the subject of British food history and culture.
BRUNO VERGAUWEN is an illustrator, art director and creator of the beautiful
illustrations in this book that help tell the story of British pudding.
Pride
and
Pudding
This book is a tribute to the cookery writers of the past: the master chefs
to kings and queens; the female cookbook writers – of whom there are
surprisingly plenty; the confectioners; the physicians; the poets; the
cookery teachers; and those writers – usually ladies, again – who were
driven by a profound passion for British food. Thank you for writing
everything down.

The History of British Puddings Savoury and Sweet

Foreword
Pudding & me
Introduction
Notes on the recipes
Ingredients
Moulds

Boiled & steamed puddings
Plum pudding Cabbage pudding
Haggis Pease pudding
Black pudding Sussex pond pudding
Black pudding in a tray Rice pudding in skins
Black pudding griddle cakes Quaking pudding
White pudding Beef pudding
Hogs pudding Jam roly-poly
Hackin pudding Plum duff
Castle puddings Cabinet pudding
Spotted dick Treacle sponge pudding
Plain suet dumplings War & peace pudding
Carrot jam Sticky toffee pudding

Baked puddings
Sambocade Chestnut tart
Daryols Bakewell pudding
Prune tart General satisfaction
Quince tart Eve’s pudding
Tort de moy Queen of puddings
Semolina pudding College puddings
Carrot pudding Trinity burnt cream
Black caps
Batter puddings
Yorkshire pudding Apple tansy
Dripping pudding Snake fritters
Toad-in-the-hole Kentish cherry batter pudding
Hasty fritters A quire of paper
Curd fritter Jersey wonders

Bread puddings
Pain pur-dew Devonshire white-pot
Poor knights of Windsor Apple charlotte
Bread-and-butter pudding Summer pudding

Jellies, milk puddings & ices
Blancmange Ribbon jelly
Strawberry blancmange Devonshire junket
Jaune mange The first trifle
Almond flummery Retro trifle
Piramidis creams Fruit fools
A hen’s nest Syllabub
Bacon & eggs Everlasting syllabub
Ypocras jellies Sack posset
Custard creams Rice pudding
Icy cream Brown bread ice cream
Tamarind ice cream Princess surprise bombe
Mock plum pudding ice

Master recipes
Clotted cream Candied citrus peel
Custard sauce Shortcrust pastry
Sack sauce Hot-water pastry
Raspberry vinegar Puff pastry
Ratafia biscuits Sponge cakes
Lady fingers

References
Index
Acknowledgments
Copyright