The History of British Puddings Savoury and Sweet
| Foreword | ||
| Pudding & me | ||
| Introduction | ||
| Notes on the recipes | ||
| Ingredients | ||
| Moulds |
| Batter puddings | ||
|---|---|---|
| Yorkshire pudding | Apple tansy | |
| Dripping pudding | Snake fritters | |
| Toad-in-the-hole | Kentish cherry batter pudding | |
| Hasty fritters | A quire of paper | |
| Curd fritter | Jersey wonders | |
| Bread puddings | ||
|---|---|---|
| Pain pur-dew | Devonshire white-pot | |
| Poor knights of Windsor | Apple charlotte | |
| Bread-and-butter pudding | Summer pudding | |
| Master recipes | ||
|---|---|---|
| Clotted cream | Candied citrus peel | |
| Custard sauce | Shortcrust pastry | |
| Sack sauce | Hot-water pastry | |
| Raspberry vinegar | Puff pastry | |
| Ratafia biscuits | Sponge cakes | |
| Lady fingers | ||
| References | ||
| Index | ||
| Acknowledgments | ||
| Copyright |