The way we eat now: Victorian puddings return
The IndependentSign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Winifred Pudding Thomas Allinson's recipe Preparation time: 15 minutes Cooking time: 35-40 minutes Serves 6-8 Ingredients: 1 slice wholemeal batch bread, crusts removed 5 tbsp whole milk 85g unsalted butter, softened 85g caster sugar 2 medium size eggs Juice of 1 large lemon 1 tsp lemon flavouring or lemon oil 250g puff pastry, thawed if frozen To decorate 1 tbsp caster sugar Method: Preheat the oven to 180*C/fan oven 160*C/Gas mark 4. Ingredients: 2 apples 2 tablespoons caster sugar Finely grated lemon rind Water Icing sugar for topping 75 g self-raising flour 50 g butter 50 g caster sugar 1 egg 1 tablespoon milk Method: 1. Bake until golden Food historian Caroline Yeldham's Bakewell Pudding self-raising flour 125g shredded beef suet 150ml milk 200g soft light brown sugar 300g unsalted butter, softened 1 large unwaxed lemon Method: 1. Apple Charlotte, recipe by Thomas Allinson Preparation:15 mins Cooking:35-40 Serves 4 Ingredients: 500g Bramley apples 225g Cox or Braeburn apples 50g caster sugar Finely grated zest of 1 lemon 1 egg yolk 9 slices of Allinson Brown Batch with the Taste of Sourdough 100g soft butter Fresh cream to serve Method: 1.
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