The comfort of pudding

When I was at chef school, a long time ago, we didn’t study puddings, we didn’t make puddings, and we didn’t eat them, not even in the privacy of our own kitchens, they were as we were told, “too homey,” which meant, too working class, unforgivably, thickened with cornstarch, and therefore, too common; dismissed as…

Madeira Pudding

I’m not sure why steamed puddings went out of fashion; they are easy, easy to make, they do take time to steam, but they don’t have to be watched during the process, maybe just top up the water every now and then, and the puddings don’t require any special equipment.  I’ve heard people say that…