Philosophy of Puddings: Volume 15

Just what is a pudding? We all have our favourites, whether it is a school-dinner jam roly-poly with custard, or a Yorkshire pud with onion gravy, a Burns' Night haggis or the Christmas plum pudding. The humble pudding started out as a savoury meal boiled in either animal intestine or in a cloth. With the advent of pudding bowls and moulds the pudding assumed a myriad of identities. Neil Buttery traces the long history of pudding and its importance in British culture and language. He has tried and tested many recipes from across the centuries in his 'Pud Club' and shares his extensive knowledge and expertise.