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FOOD & DRINK


“Often puddings are quick and easy to make and are a good way of using up leftovers.”


you are steaming a pudding, however greaseproof paper works just as well. Otherwise an oven-proof dish and a pas- try tin are also useful to make crumbles and tarts.


When it comes to recipes, there is one website dedicated to puddings called Great British Puddings (www.greatbritish- puddings.com) which has a wonderful array of recipes, some of them dating back to the 17th century such as: sago pudding, a lovely syllabub or, less appeal- ing, liver pudding which looks like a mix- ture of sweet and savoury ingredients ranging from cream, currants and sugar to breadcrumbs and chopped liver – it’s not a dish I’ll be rushing to make. The BBC Good Food site (www.bbcgoodfood.com)


has a great range of puddings, which can be found under ‘traditional pudding recipes’ as do ‘olive’ and ‘Delicious’ web- sites. Or look for traditional cookery books and authors such as: Mary Berry, Delia Smith, Jamie Oliver, Leiths Baking Bible, Good Housekeeping and the Pudding Club has their own recipe book, too.


Of course, if cooking a pudding seems too much trouble and you simply want to taste some puddings without having to make them, most supermarkets stock a range of traditional puddings or you can head to the Pudding Club (www.pudding- club.com), it is a great way to sample a range of puddings and it is a lovely excuse to visit the Cotswolds.


Doune Mackenzie-Francis trained at Ballymaloe Cookery School in Ireland before becoming head of PR and marketing at Leiths School of Food and Wine. She is available to help teach you some cooking tips and tricks in your house. If you would like know more email: dounemac@hotmail.com


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