This book has all the hallmarks of a classic. A collection of recipes that are uncomplicated to make, produce delicious, reliable results and use ingredients that are either likely to be in your pantry or fridge already or are easily available and not esoteric.
Chapters cover Fruity Puddings, Tarts, Flans and Cheescakes, Chocolate, Classic Puddings, Ices and Mousses and Basics. Each recipe is accompanied by a cheery little aside from Gregg which makes them even more appealing as it seems he is standing by your elbow as you turn the pages and decide which one to make.
What I really, really love about this book are that there are plenty of homely, old-fashioned British recipes, the unfancy sort that everybody really wants to eat. Comforting staples, such as Summer Pudding ( no strawberries, the abomination ), Bakewell Tart, Sticky Toffee Pudding, and Gregg's most-requested recipe, for Rhubarb Crumble stand alongside lesser known pieces of deliciousness such as Eve's Pudding, Apple Snow, Brown Betty and Treacle Tart.
Bread and Butter Pudding is as it should be:buttered bread, milk, eggs, little sugar and a few sultanas; no need to mess with the essential nursery simplicity of this pudding, although there is a chocolate version for those who can't help themselves.
Apart from the British recipes there are heaps of simple versions of recipes that have become part of everybody's repertoire nowadays: Pavlova, Clafoutis, Creme Brulee, Tiramisu and a lovely Tarte au Citron but what marks them out from the myriad of recipes available for these puddings is that Gregg's versions are easy to make and true to the originals with no unnecessary additions or riffs to sully their purity.
This is a book I will turn to again and again for inspiration and the perfect end to a meal -though plenty of these recipes make lovely teatime treats as well.