- Food & Drink
Aol Lifestyle while Gin and Crumpets was being rebuilt, I also graced the pages of lovefood with some recipes and a little bit of food history, too (I’m versatile like that). First was Sticky Toffee Pudding, which may have originated in Aberdeenshire, Yorkshire, Cumbria, the Lake District or maybe even Canada.
Next is Sussex Pond Pudding, a suet pudding that you’d imagine was invented by a redoubtable Victorian cook and that powered the Empire around the world. In fact, it’s a 1950s dessert. Don’t believe me? Click here for the story and here for the recipe.
(And I know it’s not much of a looker, but I swear steamed suet soaking in a puddle of lemony–buttery–brown-sugar sauce is one of the best things the ’50s gave us. Possibly the best thing.)
Can I interest you in something a bit lighter? A bit creamier? A bit more soaked in brandy? Then this Orange and almond trifle will be for you.
It’s made with Madeira cake, amaretti, oranges, home-made custard and whipped cream. You’ll find the recipe for it here and if you’ve ever wanted the definitive word on whether jelly is acceptable or not in a trifle, then click here for my feature on trifle’s history.
Lastly, let’s trip north of the border, pudding cloth in hand, for some clootie dumpling. A boiled suet pudding well stuffed with dried fruit and spices, it smells incredible as it rattles away in the pan. For the recipe, click here and for a bit of background on this Scottish pud, click here.