Everything on the site, in one list

26 pieces across five sections. The recipes carry real quantities and timings; the larder and origins pieces sit behind them.

Puddings 11

The full canon — recipes written to be cooked, with real quantities, real timings and nothing left out.

Recipe	A Christmas Pudding Is 570g of Fruit, 110g of Flour and Eight Hours You Have to Plan For	The quantities are fixed. The method is non-negotiable. Make it on Stir-up Sunday and you will have eight weeks to feed it before Christmas.
Recipe	Sticky Toffee Pudding	Individual moulds give a better crust-to-centre ratio than a single dish — and the dates go in as a purée, not whole.
Recipe	Treacle Sponge, Steamed the Long Way	Golden syrup sets the base; a butter sponge sits above it. Two hours of steam is what separates a proper treacle sponge from a warm cake.
Recipe	Sussex Pond Pudding and the Whole Lemon Inside It	A suet pastry crust, a whole unwaxed lemon buried in butter and sugar, and three and a half hours of steam — and at the table, the crust splits to release a golden, citrus-sharp sauce.
Recipe	Bread-and-Butter Pudding
Recipe	Queen of Puddings, in Three Layers	A baked custard base, a seam of raspberry jam, and a meringue top: three components that only work when the proportions are right.
Recipe	Spotted Dick
Recipe	Jam Roly-Poly, Cloth-Boiled or Baked	A suet pastry rolled with jam: the cloth-boiled original and the oven method that has largely replaced it, with quantities and timings for both.
Recipe	Baked Rice Pudding and the Skin on Top	The oven does the work. The cook's only job is not to interfere.
Recipe	Trifle, Assembled in the Right Order	A glass bowl, four layers, and the patience to let each one set before adding the next.
Recipe	Syllabub

Brandy butter, rum sauce, custard and the rest — each one written alongside the pudding it serves.

Recipe	Brandy Butter and Rum Sauce: What Each One Actually Does	Two sauces, one cold and one hot — and the choice between them matters more than most people think.
Recipe	Custard That Will Not Split	Poured custard is six egg yolks, 600 ml of milk or cream, and the ability to stop at 82 °C.
Recipe	Rum Sauce

Nine things in the cupboard, and what each of them is actually for — suet, treacle, muscovado, vine fruit and the rest.

Ingredient	Dried Vine Fruit, and Why It Went Up in 2024	The three fruits that form the backbone of a Christmas pudding are not interchangeable — and in 2024, every one of them cost more than it had the year before.
Ingredient	Shredded Suet, Against Butter	The fat in a steamed pudding is not a background note. It determines what the crumb does.
Ingredient	Dark Muscovado, Damp on Purpose, and One Spoon of Black Treacle	Two sugars that do different work — and why getting their ratio right changes the character of the finished pudding.
Ingredient	Self-Raising Against Plain, and What Breadcrumbs Are Doing in There	In a steamed pudding batter, flour and breadcrumbs are not interchangeable fillers — each does a different job, and the raising agent question follows from understanding which job is which.

Where these recipes came from — the medieval pottage, Mrs Beeton, the pudding cloth, wartime rationing.

History	From Frumenty to the Cloth-Boiled Pudding: the Medieval Transition	A spiced grain pottage and a boiled cloth parcel look nothing alike. The line between them is nonetheless direct.
History	Mrs Beeton's Christmas Pudding, and What She Changed	The 1861 recipe did not invent the Christmas pudding. It standardised it — and that is the harder thing to do.
History	The Cloth Came First: How the Basin Replaced It	The pudding cloth shaped British cooking for more than a century before the ceramic basin made it obsolete — almost.
History	What Rationing Did to the Christmas Pudding	Wartime Britain couldn't spare the dried fruit. What replaced it reshaped the pudding for a decade.

Stir-up Sunday, the feeding schedule, the Christmas food market — the year as the pudding demands it.

Calendar	Stir-Up Sunday: the Date, and What the Supermarkets Do With It	The collect for the day launched a million puddings. Retailers noticed.
Calendar	A Pudding You Can Start After Lunch: Feeding It Through November	Make it on Stir-up Sunday, feed it four times before Christmas, and it arrives at the table better than it left the kitchen.
Calendar	Matthew Walker, Cole's and the Supermarket Own-Label: What the Shelf Actually Costs	The branded pudding market is effectively a duopoly — two manufacturers, dozens of labels, one declining category.
Calendar	The Christmas Food Market, by the Numbers