About
About Puddings
Recipes for steamed and baked puddings, the ingredients they take, and where they came from.
The site covers 26 pieces in five sections. Puddings holds the recipes themselves, written to be cooked: weights in grams, basin and tin sizes, oven temperatures in degrees Celsius, and steaming times given in full rather than rounded. Sauces sits alongside them, each sauce written next to the pudding it serves.
The Larder takes the nine things a pudding actually needs out of the cupboard and says what each one does — why shredded suet leaves an open crumb where butter would tighten it, what the molasses in dark muscovado is for, how much black treacle is one spoon too many.
Origins follows the dish from a spiced medieval pottage to Isabella Beeton's 1861 codification and the wartime recipes that stripped it back. Calendar keeps the year: Stir-up Sunday, the feeding weeks through November, and what the shelf looks like by December.
Quantities are metric, with imperial only where a piece of equipment is sold that way. Every market figure carries its source and the year it was taken. The full list of pieces is on the archive.