Puddings & Desserts
Suet, sponge, custard and cream.
Sticky Toffee Pudding
A modern classic with the soul of an old pudding. Dark, date-sweet sponge drenched in a burnt-butter toffee sauce and served with something cold — cream, ice cream, or a good pouring custard.
Eton Mess
A tumbled together summer pudding — crushed meringue, softly whipped cream and macerated strawberries — supposedly first served at Eton College's cricket match against Harrow. It looks like a small, delicious disaster, and it should.
Bakewell Tart
A Derbyshire classic named for its town: crisp sweet pastry, a red seam of raspberry jam, and a golden almond frangipane that bakes to a soft, marzipan-scented crumb. Scattered with flaked almonds and cut into thin, greedy slices.
Spotted Dick with Custard
A steamed suet pudding studded with plump currants, sliced thickly and served swimming in a jug of proper vanilla custard. It has an unfortunate name and no rival on a cold January evening.
Cranachan
A Scottish harvest pudding of toasted oatmeal, softly whipped cream loosened with heather honey and whisky, and layers of ripe raspberries. Pinhead (steel-cut) oats give it the essential crunch.
Clootie Dumpling
A Scottish Highland steamed fruit pudding. Named for the 'cloot' (cloth) it is cooked in, which gives it a thin dark skin. Served at Hogmanay with hot custard.
Monmouth Pudding
A Welsh border pudding from Monmouthshire. A milky breadcrumb custard base with a layer of raspberry jam and a light meringue top — like a queen of puddings with a different accent.