The National Trust Book of Traditional Puddings Hardcover – 29 Sep 1983
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The National Trust Book of Traditional Puddings
Top Customer Reviews
From medieval jellies to elegant Georgian fancies and substantial 19th Century puddings, a tradition has evolved which is an integral part of Britain's culinary heritage.........'
160 shiny pages, split over main chapters:
* Baked Puddings
* Creams, Flummeries, Fools, Snows and Syllabubs
* Iced Creams
* Fried Puddings
* Fruit and Jellies
* Milk Puddings, Custards and Trifles
* Pies, Tarts and Flans
* Steamed and Boiled Puddings
* Sweet Sauces and Biscuits to accompany Puddings
with an introduction, conversions and American equivalents and a full index.
Each chapter and recipe has some opening text, often including the historical background, the list of ingredients/number of servings and a clearly defined method, with handy tips and variations as applicable.
This is a 'black and white' cookery book, interspersed with just a few charming illustrations - but as my Granny always used to say - 'real cooks don't need photos'!
A taste of the recipes included:
* An Apple and Blackberry Charlotte
* Rich Bakewell Pudding
* Burton Joyce
* Old-Fashioned Bread Pud
* Roly-Poly Pudding
* A Cherry Batter
* Mother Eve's Pudding
* Atholl Brose
* Victorian Apple Snow
* Marbled Rose Cream
* Iced Tea Cream
* Poor Knights of Windsor
* Apple Fritters
* A Quire of Paper
* Black Caps
* Pears in Nightshirts
* A Devonshire Junket
* Queen's Pudding
* An Old English Baked Rice Pudding
* Pilgrim Pye
* Traditional Plum Pudding
* A Treacle Duff
* Butterscotch Sauce
* Brandy and Lemon Butter
* Georgian Fairy Butters
* Shortbread Hearts
for too rich.
There are much better books around - of which Mary Berry seems best of all.