Now available as a new edition.
Subtitled "The History of British Puddings, Savory and Sweet," this is a fascinating surprising account-with-recipes of the development of puddings in all their many forms.
Ysewjin, a blogger with an intense interest in British food history, addresses the development of boiled and steamed puddings, bread puddings, batter puddings, milk puddings, and jellies. And that takes in everything from plum pudding, haggis, and sticky toffee pudding to toad-in-the-hole, Jersey wonders, and Princess Surprise Bombe.
She draws on sources as venerable as the 14th-century The Forme of Cury, Robert May's The Accomplisht Cook from 1660, and Anges Marshall's 1894 Fancy Ices. Handsomely photographed and illustrated.
Color photographs and line-drawings throughout. Hardcover.