Lightening the Stodge & A Little History Lesson
The Kitchen Witch has used her magic once again and turned a stodgy pudding into something delicious and comforting for our modern day palates… check out her full post.
While pouring through old editions of Mrs. Beeton’s Book of Household Management – the “Bible” of the Victorian and Edwardian home cook and housekeeper – I was not surprised to see a large number of recipes for steamed puddings, rice puddings, semolina puddings, macaroni puddings, bread puddings. Well, you get the picture – stodgy puddings that had, in the past, given British puddings a bad name. In general, British puddings have moved on beyond “stodge”, but some of these puddings are quintessential comfort foods that are still enjoyed today. I wondered just how I might lighten such a pudding (taking it out of the “stodge” category) for my next contribution to The Cookbook Guru who is reviewing Mrs. Beeton’s book this month.
To be honest, I was initially looking for a recipe that contained currants, and a lot of stodgy puddings contained currants! This was not because I was wedded…
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