puddings-and-sweet-deserts

Whisked egg with extra yolk, plus sugar, butter, flour and citrus or marmalade, baked in a tin (Rundell 1807, Walsh 1859, etc)

Crushed biscuit or nuts with sugar, eggs and spice, baked. First known from The English Cookery Book' of 1859, a simpler version using crushed dried breadcrumbs...

Steamed pudding of dried fruit (currants, sultanas) in cake mixture (Mrs.B)

Dense pudding of breadcrumbs, sugar and butter, or flour and suet, with ground almonds (Woolley 1677, Moxon 1764, etc)

Cream-and-egg custard with Sack, ground almonds and sugar (Wooley 1672, Moxon 1764)

Ground almonds boiled with milk, spices and sugar (Woolley 1677, Eaton 1822 etc)

Rich custard with ground almonds, baked.

Batter of "2 tablespoonfuls of flour, 2 oz. of butter, 2 oz. of pounded sugar, 2 oz. of sweet almonds, 4 bitter almonds." Baked in small pots and turned-out (Mr...

Apple puree stewed with a thickener such as semolina or breadcrumbs, under a sweetened meringue topping, baked.

Apple puree, moulded, "or pile them in the centre of your dish and pour a custard over them." (Walsh 1859)

Basin lined with thick paste filled with apple pieces, sugar, butter and clove, closed off and boiled (Soyer 1845)

Thinly sliced trimmed apples and pears with a crumble topping.

Dish of sliced apples stewed with short-grain rice, topped with meringue and baked.

Apple coated in sugar and spices, baked until the sugar caramelises (Moxon 1764, Eaton 1822, etc).

Buttered-bread lined individual mould filled with spiced apple puree, baked until the bread lining is crisp, turned out and served hot.

Whole apple, peeled, cored and filled with honey, butter and sweet spices. Wrapped in circle of paste crimped around the top to give a crown-like appearance. Ba...

Sliced apples with brown sugar, topped with a crumble of flour, optional rolled oats, butter, sugar and ginger, baked. See: Crumble Topping

Thickened, sweetened apple pulp.

Batter of sack, ale, ale-yeast, eggs, ginger, salt and flour with grated apple, fried in suet (WM 1658).

Round slices of apple, with core removed, battered and fried. Known since Moxon 1764, Mrs.B, etc.

There are several dishes of this name: (1) (2) (3)

Dish of cooked apples mounded up and 'spiked' with split almonds (Acton 1845)

Apple puree beaten to a froth with egg whites and sugar. Mrs.B garnished hers with preserved Barberries, or strips of bright-coloured jelly.

Trimmed apples with parboiled rice packed around, wrapped in cloth and boiled (Webster 1852, Mrs.B)

Thin rounds of apple, fried in butter. Batter of egg, cream, sugar, sweet spices poured on and fried (WM 1658).

Apple puree with citrus, egg yolk custard over, whipped cream on top (Eaton 1822, Mrs.B, etc)

Whole, trimmed, apples, baked and served with a jelly of their juice with gelatine and cochineal. (Mrs.B)

Bread-and-Putter Pudding strewn with sliced apricots, or dried apricots.

Apricot puree in set custard, moulded (Mrs.B)

Cooked apricot slices with egg custard sauce poured over (Moxon 1764)

Boiled suet pudding with treacle, lemon, candied peel, cream and eggs (Mrs.B)

Pudding made with autumn fruits (eg, plums, greengages, damsons, blackberries, apples, raspberries). Most usually with sugar, and a casing of buttered bread sli...

Steamed egg-sponge pudding with dried fruit, apple and spices.

Sweetened apple pulp with custard over, baked (Mrs.B)

Whole apple, cored and stuffed with brown sugar and butter, baked. Stuffing also sometimes includes, marmalade, dried fruit, golden syrup, sweet mincemeat, or s...

Mixture of breadcrumbs with butter, milk, sugar, egg, spice and peel, topped with stiff egg-white, baked (Acton 1845). For other types, see: Bread Pudding.

Baked suet pudding with halved raisins (Mrs.B)

Cooked pudding rice in a sweet milk and egg custard, often with dried fruit and usually topped with nutmeg. Baked until firm.

Egg batter with butter, baked in teacups and served with wine sauce (Walsh 1859)

Bread and butter pudding with thin slices of banana in the custard.

'Banana Custard' is now disk-sliced banana pieces in custard sauce, usually served hot.

Boiled suet pudding with a very high proportion of raisins, plus nutmeg, sugar and eggs. (Walsh 1859, etc)

Whole, peeled, Comice pears with almonds spiked into the surface, stewed in wine and sugar, which is then reduced to form a sauce (British Food Trust, etc).

Suet sponge pudding with halved raisins mixed-in. Boiled for at least 4½hours (Mrs.B)

Ground rice boiled in cream with egg and yolks, sugar, butter, ground almonds and brandy, baked (Walsh 1859)

Dish part-filled with flour-egg-sugar-milk batter, fruit added, baked (Francatelli 1852, Acton 1845, etc).

Stiff batter of flour, egg and milk with spices. Boiled in a cloth and served with Melted Butter and sugar (Hammond 1819, Mrs.B, etc)

A custard made with beasting, or beesting - the first milk drawn from a cow after she gives birth, it is unusually rich (White 1932, etc).

Baked sponge pudding with glace cherries, angelica, rum (or sherry) and coffee flavouring mixed-in.

Batter of butter, flour and water, egg added and fried in clarified butter. Served sugared (AW 1591). The name is clearly connected [thanks Andrew Stevenson!] t...

Suet, flour, breadcrumbs, cinnamon, mace, nutmeg, lemon peel and milk. Boiled. Served with rum custard.

Now usually a Bread-and-butter pudding or Bread Pudding baked over a layer of fruit such as raspberries or strawberries or with the berries mixed-in.

Milk, egg and crushed biscuits, baked (Walsh 1859, etc)

Any of several steamed puddings made so as to have a 'cap' of dark fruit, or similar, when turned-out. Known by this name at least since a receipt in 'The Engli...

Steamed pudding with blackberries and chopped apple.

Blackberries with apple rolled into shortcrust paste, baked. Almonds may be included.

A type of well pudding, with plums or raisins in it (Wright 1857), made as a plain boiled pudding, then split and filled with butter and sugar.

Opaque, sweet, white set-jelly desert, most traditionally flavoured with almonds but now often prepared with other fruit flavourings and coloured pale pink.

A long round pudding, made of flour and jam, a type of bolster-pudding.

Bread pieces soaked in milk, eggs, butter, sugar, currants and nutmeg beaten-in. Boiled 1¼ hrs (Mrs.B). A form of Bread Pudding.

Boiled suet pudding with currants mixed-in (Mrs.B)

Egg, flour and milk custard, cooked in a basin over boiling water (Raffald 1769, Mrs.B, etc)

Basin lined with suet crust, filled with green gooseberries and sugar, boiled 2 to 3 hours. Known from Mrs.B and dozens of references throughout the 19th and ea...

General term for a type of suet paste pudding which is formed into a roll, similar in proportion to a bolster-pillow.

Dish part-lined with plain cake slices, filled with cream whipped with orange, lemon and sugar, decorated with orange slices. Chilled.

Open puff-paste tart filled with apple pieces with spices and sugar, set with egg, baked.

An eastern-counties name for an apple rolled up in paste and baked.

Slices of buttered bread in sweetened egg-and-milk custard (sometimes with a little fruit) sprinkled with sweet spices and baked until semi-set.

Bread fragments boiled in milk. A food especially for infants and invalids.

Rice boiled in milk, bread and egg mashed-in, nutmeg may be added (Eaton 1822, Walsh 1859, etc)

Breadcrumb, suet, lemon, sugar and egg. made into balls and boiled in water (Walsh 1859, Garrett 1892)

Soaked bread pudding, baked, in the manner of an English Cheesecake.. See: Bread Pudding

Batter of breadcrumbs, milk and fruit, fried (Walsh 1859)

Bread boiled until it can set as a semi-clear jelly. Cooled and flavoured with fruit. Known from 'Food in England' by Dorothy Hartley (Hartley 1954).

Small chunks of bread soaked in milk (or tea), mixed with a little fat (butter or suet), dried fruit and sweet spices, pressed into a mould and baked. Served co...

A type of brown betty or apple crumble made with breadcrumbs.

Dish of sweetened apple layered with crumb made from rolled oats or breadcrumbs, sugar and melted butter. Baked. See also: Crumble

Custard of egg yolks, sugar and cream lightened with whisked egg white, brown breadcrumbs folded in and set with gelatine. Chilled, turned out and served with f...

Ice Cream made with the addition of wholemeal breadcrumbs.

Stale brown bread crumb, currants, suet, sugar, eggs, nutmeg, brandy and cream. Boiled (Eaton 1822, Acton 1845, etc). A form of Bread Pudding.

Ginger-flavoured steamed suet pudding, with golden syrup. Always described as a 'nursery' food. Known only since the 1920s, suggestions that relates to King Geo...

Strips of a stiff paste made from fruit puree bound with flour, either fried or baked. Served with a sauce of wine and fruit (Austin 1440, etc)

Baked cream-rich custard, usually now flavoured with vanilla, and topped with a sugar crust caramelised under a very high heat, by grilling, by flame or by igni...

Sliced apple, rolled in sugar and fried in butter. Sometimes accompanied by fried bread cubes. (Acton 1845, J.Salmon, etc).

A sweet, thickened egg confection of variable form, baked (sometimes in pastry) and served with fruit or jam. Compare with the nearby Bakewell Pudding

A sweet pudding made by embedding broken pieces of cake, pudding or bread in custard (or an ice confection for a less-common chilled version), usually in a moul...

Chopped, cooked, calves-foot meat with suet, bread, fruit and egg, baked (Walsh 1859, etc)

Dough of flour or crumb with chopped dried fruit (dates, currants) suet, cream, rosewater, yeast and egg. Made in two rounds, butter between and the two sealed ...

Steamed sponge pudding made with melted butter and slightly flavoured with lemon (Mrs.B, etc)

Soda-raised batter of flour, breadcrumbs, suet, sugar, lemon, egg and brandy, steamed, served with hot wine sauce.

Short-grain rice with milk and sugar boiled with broken caramel toffee pieces until they completely dissolve.

Grated carrot with sugar and spices, set with crumb or egg, in a pastry case.

Name for any of a variety of small, sweet, sponge puddings baked or steamed in an individual mould and turned out.

Baked dessert with stewed fruit.

Steamed sponge pudding with spices, typically ginger, and a mid layer of fruit (Walsh 1859, etc)

Bread slices soaked in egg-and-milk, fried and served with cooked cherries.

Cherries in baked in an egg batter. Widely known from local reports, and sometimes associated with the county of Kent.

Flour, eggs and cream, baked to set, strewn with sugar and browned (Walsh 1859).

The name 'Chester Pudding' has occasionally been applied to a number of different steamed sponge puddings, including those given here, though the Lemon Tart ver...

A large ice-cream mound, hollowed and filled with fruit (pineapples, damsons, etc) and surrounded by 'Chesterfield Biscuits', tiny (c2ins?) wafer cones filled w...

A steamed sponge pudding with fruit and lemon, served with a lemon-and-wine sauce.

Egg-yolk custard with almond and lemon thickened with breadcrumbs, Stiff egg white partly folded-in. Baked to give a marbled white-yellow appearance. Reported i...

Blackberry puree beaten to a froth with egg whites and sugar (British Food Trust)

Cold pudding of cherry puree with wine, butter and sugar, thickened with breadcrumbs and decorated with 'gilofre' - clove-gillyflowers. (Cury 1390, Liber Cure 1...

Set chocolate custard with sugar and, sometimes, spices (Walsh 1859, etc)

Steamed sponge pudding with a centre of thick chocolate fudge sauce. A form of Pond Pudding

Sponge pudding with chocolate evenly mixed-in, often served with a pink-coloured sauce.

“A gastronomic paradox: the most English of dishes, made from the most un-English ingredients”

Ice cream with dried fruit and spices in imitation of Christmas pudding.

Trifle served as an alternative to, or as well as, Christmas pudding. Most commonly made with mandarin oranges.

Pears poached in cider. May be sprinkled with chopped walnuts and served with cream.

Cut bread soaked with honey, cider and boiling water. Known only in 'Food in England' by Dorothy Hartley (Hartley 1954).

Steamed sponge pudding with ground cinnamon mixed-in.

Small apples, baked. Known from cookbooks from the 17th to the 19th Centuries.

Pureed codlins (small sour apples) with cream, sugar, breadcrumb and wine (Eaton 1822).

Dish of seasonal fruits topped with tapioca custard and meringue.

A type of pudding made with oatmeal and suet.

Lemon custard poured over raisins and cake pieces in a mould, boiled 1 hour and served cold (Mrs.B)

Small puddings made with breadcrumbs, egg, sweet spices, citrus, sultanas and raisins and sherry, fried.

There is no definitive form for Coniston Pudding, several varieties having been so named after the distinctive boulder above Coniston Water known as 'The Puddin...

Dish of stewed dark fruit with ground coriander seeds, covered with broken bread and sugar, the juices allowed to permeate the bread, baked.

Layers of (1) thick custard and (2) clotted cream, topped with grated citron and sugar. Chilled, and top sugared and browned (Hutchins 1967, etc) Compare with '...

Baked sago pudding with sliced apples. Known from several news references of the early 20th Century

Steamed lemon sponge pudding with marmalade.

A set desert made by lining the sides of a mould with boudoir biscuits and the base/top with almonds, filling with firm custard, served with a sherry-and-yolk s...

(Boiled Cream) A custard of cream and egg yolks, with saffron and salt, decorated with borage flowers (Noble Boke 1480)

Dish of sweet fruits (typically apple, cherry, or bramble) topped with crumbed mix of approx. 2 parts flour, 1 part butter, 1 part sugar, which is only very lig...

Enriched egg batter, baked or steamed solid. Served with stewed fruit.

Mould decorated with crystallised fruit, cherries etc, then filled with vanilla-flavoured set egg-and-milk jelly. Cooled and turned out.

Flour or breadcrumbs with chopped apples, currants, suet, eggs and nutmeg and treacle (Eaton 1822, Walsh 1859, etc)

Any of several forms of easily-made pudding, most notably a baked sweetened potato confection, presumably named as being suitable for impoverished and inexperie...

Curds mixed with egg, cream, orange-flower water, nutmeg, breadcrumb and dried fruit, boiled (Eaton 1822, Soyer 1845)

Curds beaten with butter, breadcrumbs (or ground rice), nutmeg, wine and sugar. Baked in small cups (Walsh 1859)

Boiled suet pudding with currants mixed-in (Acton 1845, Walsh 1859, MrsB, etc)

A form of very soft sweet cheese desert, cream set with rennet, with sugar, brandy, sweet spices and rosewater, Compare with Devonshire junket

Apples and damsons in egg custard, baked. The dish takes its name from the herb Tansy, used as an extra flavouring until it fell out of use in the 18th Century.

Pureed damsons in sweet custard, topped with whipped cream

Pureed damsons folded into whipped cream and beaten egg-whites.

Stiff-whipped egg whites with sugar, cream and damson puree. See: Damson Fool

A pudding served at high table in Cambridge colleges, described by 'New Statesman' as "perhaps the most establishment of trifles".

A shallow, open pastry case of hard hot-water paste filled with a pudding confection, baked. Once a speciality at the annual Deddington Fair held on November 22...

Cooked apple slices with lemon and nutmeg rolled up in suet paste and boiled. Known from Mrs.B, who may have acquired it from Ballou's Magazine (v9 p591) of 185...

Breadcrumbs mixed with egg yolks, sugar, lemon and milk. Egg white whisked to a peak and folded-in. SteamedBritish Food Trust, etc)

High egg content plain batter, steamed in a basin. Served hot with either butter or with fruit, jam or wine sauce.

Layer of jam in a dish, cake fingers placed over and filled with custard. Thin meringue over, baked.

Wine sugar and nutmeg frothed with milk, clotted cream on top with cinnamon and sugar (Eaton 1822).

An early form of Bread and Butter Pudding. Baked cream custard with bread slices, raisins, sugar, spices (WM 1658, Wooley 1672, Walsh 1859, etc)

Slices of bread soaked in an egg, cream and lemon batter, fried. Served with caster sugar and quarters of orange, like pancakes. Similar to Poor Knights.

Dish of stewed apples under a crust which is broken ('dowdied' ?) part way through the cooking to allow the juices to permeate the paste and form a soft part-ca...

Batter of eggs, dripping, sugar, cream, flour and dried fruit, baked in cups. This dish is made with the melted fat that drips from roasting meat, distinct from...

'Duff' is derived from, or an eariler pronounciation of, 'dough'.

Stewed fruit, batter poured over and baked.

Boiled suet pudding with raisins, nutmeg and ginger, served with a wine sauce.

Blind-baked pastry case filled with an enriched custard mix of butter, sugar, egg yolks with candied fruit, baked.

A form of trifle. Brandied cherries in custard, garnished with macaroons or biscuit. Whipped cream with brandy on top (Acton 1845)

A plain pudding made with flour and water.

A pottage of boiled barley with spice and brandy. Said to have been served in the North East at Christmas time. Compare with Christmas Pottage

Apples, cored and stuffed with brown sugar and currants, wrapped in shortcrust pastry and baked.

Boiled breadcrumb pudding with eggs, lemon and currants.

Custard of milk, sugar and egg, usually flavoured with vanilla, topped with grated nutmeg and baked until semi-set.

Bowl lined with strips of left-over boiled pudding, filled up with custard and re-heated (Acton 1845, Walsh 1859, etc). Compare with: Summer Pudding

Foods of England is here to re-discover the lost, not invent the new. But needs must, so, in this time of quarantine, let's rediscover one of the Great Glories ...

Rice pudding with cloves, cinnamon, sultanas and orange slices (British Food Trust, etc)

Butter, flour and sugar with whipped egg poured over fruit preserve and baked (Acton 1845, Walsh 1859)

Small pieces of broken hard meringue mixed with whipped cream and split strawberries.

Steamed sponge with chopped apple, currants and citrus. This receipt is now usually made with a baked Victoria Sponge type mixture, but all earlier versions, be...

Sliced apples baked with a topping of cake sponge.

Batter of egg, flour, butter, sugar and lemon pieces, baked in cups.

Spotted Dick slice soused in sherry.

Buttered mould filled with layers of ratafia biscuits, custard of breadcrumbs, fat, sugar, peel, rum, eggs and cream, and sponge cake. Baked, turned out, and se...

Original Receipt from 'Lakeland Recipes Old and New' by Joan Poulson 1978. (Countryside Publications, ISBN 0 86157 008 1). Found by Linda Johnson

Egg suet sponge with chopped figs mixed-in. Steamed (Walsh 1859, Mrs.B, etc)

Admiral William Henry Smyth's 'Sailor's word-book' of 1865 refers to: "FIGGIE-DOWDIE. A west-country pudding, made with raisins, and much in vogue at sea among ...

Large apples, hollowed out and filled with chopped figs with lemon and honey, baked.

Despite being the hero of the carol 'We Wish You a Merry Christmas' we can't find any definitive receipt for a Figgy pudding, other than as a synonym for what w...

Soaked bread mixed with suet, egg, butter, sugar, sweet spices and dried fruit. Spread in a tray and baked. Sometimes with a jam layer. A form of Bread Pudding.

Apples baked in batter.

Any of several sweet desert dishes involving an item floating in a sea of something else, the simplest being jam mixed with stiff egg-white dropped with a spoon...

Starchy set-jelly dessert made originally made by soaking oatmeal overnight in water, boiling the strained liquor with sugar and flavourings such as rosewater a...

Stewed fruit topped with a number of small rounds of thick, sweet scone pastry, baked.

Fruit pieces served in sweet syrup. The earlier term was 'compost'

Any fruit (typically gooseberries, apricots, apple, strawberries) boiled, strained, chilled and folded into a thickening agent such as whipped cream or custard.

Steamed pudding of layers of suet pastry (or old bread) with jam, fruit etc between.

Mix of trimmed fresh fruit such as strawberries, red currants, raspberries etc, often with a little sherry or syrup, usually served with cream (Acton 1845, etc)

Long, thin, roll of steamed suet paste, slashed ¾ of the way through at intervals, curved over and hot jam or treacle poured into the gashes. Given in 'Food in ...

Figs, grapes and small bread cubes in an almond sauce (Austin 1440)

Pastry case filled with rice boiled in milk with sugar, citrus, apple pulp and stiff egg whites baked brown and served with wine sauce (Eaton 1822). The origin ...

Slightly stewed sliced apple garnished with sliced ginger in whiskey (Mrs.B)

Cream custard with finely-sliced ginger (Mrs.B, etc)

A steamed sponge pudding flavoured with ginger (Mrs.B, etc)

Steamed egg-and-flour sponge pudding, flavoured with lemon rind and filled with an apricot and apple puree.

Steamed pudding of breadcrumbs, egg, sugar and suet with marmalade (Mrs.B). Known at least since the 1870's, when it appears in a puzzlingly large number of adv...

Highly sweetened whole gooseberries under a crumble topping.

Gooseberry puree mixed-in with egg custard.

A chilled desert of gooseberry puree folded into a whipped confection such as cream, whipped custard or sweetened egg-white.

Any of several versions of a formed ring of custard or cake, filled with gooseberry puree.

Steamed sponge pudding made using stiff egg whites, candied peel mixed-in. Served sprinkled with sugar (J.Salmon, etc)

Custard of ground rice with sugar, eggs, lemon, almond, bay. Boiled or baked, served with stewed fruit or marmalade (Mrs.B, etc)

Ground rice boiled in milk, usually with nutmeg, often also with jam, dried fruit etc.

Breadcumb-and-suet pudding with dried fruit and treacle. Known at least since J. Chadwick's 'Home Cookery' of 1853.

Given in WD Parish's 'Dictionary of the Sussex Dialect' (1875) as "a Sussex pudding, made of flour and water only."

The name 'Harvest Pudding' is known from literary references at least since the early 19th Century. There does not appear to be any definitive form above the in...

Mixed fruits (figs, grapes, dates) on a skewer with nuts, roasted (Cury 1390)

A number of quickly-made dished have been called 'hasty pudding', most usually simply flour, oats, wheat, breadcrumbs or barley boiled in water, but occasionall...

Stiff egg whites mixed with mixture of yolks, sugar, lemon and gelatine. Set and served with whipped cream or as an accompaniment to sweet dishes.

Steamed suet pudding made with wheatflour and rice flour, plus raisins, currants, apricots, sultanas and nutmeg, made for the Floral Dance day held in Helston, ...

Set vanilla custard strewn with mixed stewed fruit

Baked suet pudding with apple and currants (Walsh 1859, etc).

Steamed Pudding with chopped prunes and ginger.

Dough of flour, butter and water, rolled into a c¼in thick rectangle, spread with golden syrup and rolled-up. Baked in tray with milk.

Any of various pudding forms with honey. There is no definitive receipt.

Poached pears covered in a batter of whole egg, sugar, honey, milk and flour with sweet spices. Baked.

Steamed suet pudding with dried fruit, peel, brandy, lemon and a very sharp, strong spice flavouring. Moxon 1764 uses a whole half-nutmeg, Rundell 1807 uses 'Ja...

A rich steamed pudding with dried fruit, lemon peel.

Suet sponge with gooseberries mixed-in, steamed.

Sweetened cream or an oil-water emulsion, congealed by being agitated while chilled to freezing point. Sometimes flavoured, but almost always served very plain,...

Pressed cone of very light wafer biscuit filled with ice-cream, eaten from the hand.

Rice boiled in milk until fallen, chilled (Mrs.B, etc)

White breadcrumbs, sugar and ground almonds stewed in cream, whole egg added and the batter steamed or baked (Early versions add rosewater.) (Glasse 1747, etc)

Steamed sponge pudding with fruit shapes moulded to the surface. Not the same dish as the better-known Vectis (or Isle of Wight) Roll Pudding.

Cherries flamed at the table with sugar and kirsch, commonly served spooned over vanilla ice cream. Created by August Escoffier in honour of Queen Victoria's Di...

Yeast-raised batter of egg and flour with chopped apples, fried.

Flour-and-egg batter, cooked very hot, hot cherries and reduced juice poured in. Given in 'Food in England' by Dorothy Hartley (Hartley 1954).

A ball of sweetened butter wrapped and thoroughly sealed inside suet pastry, usually with currants, and boiled. When served and cut the melted butter pours out....

Boiled suet pudding with raisins.

An elaborate ice cream sundae formed in layers and served in a very tall conical glass, to be eaten with a distinctive long spoon. The layers might include nuts...

Egg souffle flavoured with marmalade and brandy, sprinkled with sugar and nuts and served with custard (British Food Trust, etc)

Egg souffle flavoured with marmalade and brandy, sprinkled with sugar and nuts and served with custard (British Food Trust, etc)

Custard of water, wine, sugar, salt, lemon, butter, flour and egg, baked in cups (Walsh 1859).

Batter of flour, butter, sugar, eggs and cream, "It should be baked in three separate oval tins an inch in depth, and placed one upon the other in the dish, the...

Jelly desert set with isinglass, sweetened and flavoured with fruit and almonds (Moxon 1764)

Steamed suet pudding made with whole egg, raisins, lemon rind, nutmeg and brandy (J.Salmon)

Breadcrumbs with suet, sugar, egg and lemon (rind and juice), boiled (Rundell 1807, Acton 1845, Mrs.B, etc).

Stiffly whisked egg-white mixed with sugar, lemon and gelatin solution.

Open shortcrust pastry base filled with a sweetened semi-set lemon-curd type confection, topped with sweet meringue. Baked until meringue skins and darkens at t...

Now most usually a steamed suet sponge pudding made with citrus zest, but in earlier versions by the definitive Eliza Acton or Isabella Beeton, a form of tart f...

Imitation potato made from almond flour, butter, egg, wine and sugar. Made into balls with biscuit crumb, Fried (Eaton 1822).

Approximately equal quantities of raisins, currants, grated potato, grated carrots, brown sugar and breadcrumbs with sweet spices and egg, steamed.

Eggs, milk, breadcrumbs, small amount of flour, salt, sugar, suet, raisins and a few currants. Boiled (White 1932)

Frozen custard with citrus, almond and brandy flavourings, cherry and pineapple pieces folded-in. (White 1932, etc)

Sponge cakes, ratafia biscuits and almond macaroons soaked in alcohol, topped with red jam. Custard poured over, then whipped cream in high swirls, nuts and che...

Boiled macaroni in sweet custard, nutmeg on top, baked (Walsh 1859, Mrs.B, etc)

A form of Well Pudding made with a soda-raised sweet suet paste filled with a butter, sugar and lemon mixture. Known only from a J.Salmon.'County' cookbook, and...

'Malvern Pudding' as now commonly made is well described by Information Britain as "little more than stewed apple and custard really", but earlier versions desc...

Bread soaked in milk, beaten with eggs, brandy, suet, flour, currants, nutmeg and cream, dished and baked (Mrs.B, etc)

As bread-and-butter pudding, but slices smeared with butter and marmalade.

Any of several receipts for puddings including marmalede, either mixed in or as a steamed sponge upside-down pudding made with a base layer of marmalade which b...

In 'English Recipes and Others' by Sheila Hutchins (Hutchins 1967), a suet pastry pudding filled with summer fruits. Steamed. Served with cider sauce.

Lemon-flavoured suet-and-breadcrumb pudding, served with lemon sauce (Mrs.B, etc)

Marmalade upside down sponge cake served with a marmalade sauce (J.Salmon)

Millet seed with milk, butter, lemon, spices and sugar, in paste (Eaton 1822).

Slices of left-over pudding cooked with custard. A form of Bread Pudding.

Mixture of soaked breadcrumbs, sugar, eggs and butter, with jam or fruit puree, baked or boiled. In some receipts the jam is beneath the mixture, in others abov...

Bread-and-butter pudding with lemon and nutmeg. (See also: Eggs in Moonshine)

Moy or Moise or Moill was a very ancient class of set pudings, the name possibly from the Old French Moller - to mould.

Bread muffins mashed into flavoured milk, fruit and eggs added. Boiled or baked in pastry (Mollard 1802).

A pudding of rice, butter, wine and sugar. The nature of 'Nelson Balls' in this context is unclear, but the receipt is repeated in several early 19th Century co...

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Dough of breadcrumbs, dried fruit, suet (or marrow suet), egg, sugar, sherry and nutmeg formed into small flattened rounds. Fried, sprinkled with sugar and serv...

An alternative name for Cabinet Pudding (Eaton 1822, Kitchiner 1845), or, in Williamson 1862 a steamed sponge pudding with almond essence, served with butter an...

White wheatflour dumplings filled with chopped apple, boiled, or white wheatflour paste containing apple, either whole or chopped.

Form of bread-and-butter pudding flavoured with lemon, cinnamon and bay (Eaton 1822).

A wafer cone of soft ice cream with a stick of flaky chocolate inserted into it.

Whole apples of the red 'Beefing' variety, very slowly part-dried in the oven under weights to flatten them, on layers of straw to absorb moisture. Served cored...

A type of bread pudding, similar to bread-and-butter pudding, with dates and spices.

Pudding batter poured over sliced apples and baked.

Individual bowls of baked sweetened batter.

Steamed pudding made from white wheatflour, eggs and butter with red jam incorporated in the mix and more jam in the base of the bowl in which it is steamed. Tu...

A 'Hasty' puddings of boiled milk and flour, set, cooled and mashed. Butter, currants, peel, sugar and brandy added, "Bake it in teacups, turn them out on a dis...

A form of bread-and butter pudding with added suet and fruit.

Small apples, the cores removed and stuffed with sugar, butter (sometimes with sweet spice) cooked in sweetened pudding batter.

Simple boiled pudding of hulled oats with dried fruit, baked or boiled.

Batter of boiled oatmeal with milk and egg, spooned onto a butter to fry. Served with sugar over, "have sack, butter and sugar for sauce (Moxon 1764)

Oatmeal soaked overnight in milk, eggs added and boiled, "Eat it with cold butter and salt. When cold, slice and toast it, and eat it as oat-cake, buttered." (E...

"Take the biggest Oatmeal, mince what herbs you like best and mix with it, season it with Pepper and Salt; tye it strait in a bag; and when it is boyled, butter...

Oatmeal with cream, nutmeg, eggs and sugar, baked (WM 1658)

"Take a pint of Milk, and put to it a pint of large, or midling Oatmeal, let it stand on the Fire till it be scalding hot, then let it stand by, and soak about ...

Egg-yolk custard with lemon and almonds (Acton 1845)

Steamed suet pudding with dried fruit, and, in the original receipt, potato and carrot. The word 'omnibus' means 'for everyone' and is more commonly applied to ...

Orange slices covered with sugar and brandy, rum, or Madeira (Soyer 1845)

Bread-and-butter pudding made with brown bread, orange marmalade and cream-based custard. Served chilled, decorated with crystallized fruit, and accompanied wit...

Fruit custard topped with lightly-baked meringue (White 1932)

Crumb or flour with currants, suet, sugar, chilli, lemon and egg. Fried. "Serve them up with sweet sauce" (Eaton 1822).

Long-grain rice boiled with chopped apple, sultanas, cinnamon, and sugar ('The Household cook book', Drake and Co, 1902)

Minced apple eggs, breadcrumbs, sugar, currants, nutmeg, lemon and brandy, boiled in a buttered mould (Mrs.B, etc)

Butter and flour paste rolled thin, spread with jam, rolled-up, closed at the ends and boiled in a cloth (Eaton 1822).

Batter of white wheatflour, milk, lard and yeast. Allowed to froth and chopped apple, peel, dried fruit and sweet spices mixed in. Tablespoons of the batter fri...

Formerly a specialty of Mr. Brownrigg's Hotel at Patterdale. 'Mackenzie's Ten Thousand Receipts' of 1865 says it was "Made at a celebrated inn in England. Three...

Ginger-flavoured sponge pudding cooked with halved pears on the bottom, turned out.

Upside-down pudding or cake with sliced pears in syrup.

Usually pears with a caramel sauce or cake.

Sago, tapioca or rice flour boiled with milk, egg white folded in and chilled to set. Served with two sauces: coconut-flavoured white sauce and brown sugar melt...

Rounds of pineapple c ¼ins thick, dipped in batter and fried. Mrs.B first soaks the fruit in brandy or liqueur.

Water with grated hartshorn and gums (tragacanth E413 & arabic E414), put in a sealed bottle and boiled. Then mixed with cream, almond flour, rosewater, poured ...

Chopped plums and apples mixed-in to suet paste, boiled and served with butter. Known only from J.Salmon.

Any rich boiled or steamed suet pudding made with raisins, currants and spices. Both Christmas Pudding and Spotted Dick are 'Plum Duffs', as well as Sussex Plum...

Plum Porridge, or Plum Pottage or Christmas Pottage is widely mentioned up to the 19th Century. Bradley 1728 gives a receipt consisting of beef boiled with beer...

Boiled sponge pudding made with dark fruit. The name appears to derive from the shape of the pudding, rather than its contents as very few receipts actually con...

In England pears, are merely halved, poached in sweetened water and served with custard. They are not now normally prepared with any distinct extra flavours, un...

Known from 'A Dictionary of obsolete and provincial English' by Thomas Wright (Wright 1857). as a long round pudding. See: Blanket Pudding

White bread soaked in sweetened egg-and-cream with sweet spices, fried until golden and served sprinkled with fine sugar.

Rich pudding made with dried fruit and candied peel. Formerly a speciality of the 'Portland Arms' on the Isle of Portland, and several times ordered there by Ki...

Mashed potato with butter, sugar, lemon and egg, baked. The term 'cheese' may derive from the earlier usage meaning 'moulded', as with fruit 'cheeses'. (Rundell...

A sweet desert pudding made with potato, known from several newspaper reports of the early 20Cent.

Whisked-egg cake mixture with raisins, candied peel and mace, steamed (Acton 1845, etc)

Known from news reports as a regular component of grand and civil dinners at least since the 1860's. A number of different puddings have been given this name, b...

A pudding that, after baking, separates into a flavoured sponge with a custard-type sauce around. Chocolate Puddle is a particular favourite.

A wobbly semi-set desert. Thick cream mingled with flour and eggs, boiled in a buttered cloth and served with a sauce of butter, rosewater and sugar "you may st...

Baked, breadcrumb-thickened, egg custard, strongly citrus flavoured, spread with jam and topped with meringue. Customarily made with very high, pointed peaks of...

Rich set custard served with fruit sauce.

Whole quinces, boiled, then peeled and pureed with sugar and cream.

A somewhat variable pudding generally based around a plain, sweet, raised batter, boiled or baked and spread (or filled) with a conserve or rich sauce.

Rolled-up rectangle of slightly sweetened soda-raised suet pastry, with raisins between. Steamed

Stewed raspberries, sweetened if needed, under a crumble topping.

Puree of red berries, thickened with gelatine etc.

Chopped rhubarb and orange pulp stewed with ample sugar under a crumble topping.

Sweetened rhubarb pulp with crumble topping.

"The young stalks look well ... only slightly encrusted with the batter, through which they should be merely drawn." (Acton 1845)

There is no definitive receipt for rhubarb pudding. It may consist of a form of tart or of a steamed sponge or suet pudding with rhubarb pieces mixed-in or of a...

Cream boiled with rice flour, wheatflour, egg yolks and rosewater "till it be as thick as water-pap." (WM 1658)

An early version of Rice Pudding, generally made with milk and almonds, highly flavoured.

Short grain rice boiled or baked in sweetened milk or cream until sticky. Flavourings, commonly nutmeg, but sometimes vanilla, almonds or a few raisins are occa...

Sponge pudding, steamed on top of a layer of jam or Golden Syrup which forms a sauce. Known from bills-of-fare from the 1920's and 30's.

White wheatflour suet pastry, rolled and spread with a layer of flavouring, commonly red jam, occasionally dried fruit or marmalade, rolled up and steamed or ba...

Thickened cream flavoured with sweet spices and rose petals (Cury 1390, Austin 1440)

Baked custard with currants and brandy.

Suet dough with rum-soaked raisins mixed-in.

Breadcrumb with suet, dried fruit, sweet spice, sugar, yolks and Sack. Made into dumplings, boiled. "Melted butter for sauce, with white wine and sugar." (Eaton...

A thickened drink made with Sack (C.Guide 1654, WM 1658, etc)

Sherry (formerly known as 'sack') mixed with cake-crumbs, orange water, cinnamon, lemon, currants, sugar, butter and eggs. Baked.

Processed, dried, 'pearls' of sago boiled with milk and sugar. Sago is a starch extracted from the pith of sago palm, a native of Papua New Guinea and the Moluc...

Sago boiled in water, spices, wine and citrus added (Moxon 1764)

Now usually a Bread-and-Butter Pudding made with slices of Sally Lunn cake, but other puddings made from Sally Lunn are known.

Sweetened curds with egg and elderflowers, fried or baked, sometimes in a pastry case (Cury 1390, Noble Boke 1480)

A jelly-like set desert made by lining the sides of a mould with boudoir biscuits and the base/top with ratafias and glace cherries, filling with firm custard. ...

Batter pudding, made with scalding milk (Eaton 1822).

Soaked bread scraps with fruit and spice, baked. A form of Bread Pudding.

Semolina grains boiled with milk until soft. Usually served with jam.

Rich boiled suet pudding with lemon peel and raisins.

Plain sweet sponge cake pudding made lighter by the addition of whipped egg-whites. Steamed. Served with custard.

Brown bread crumb with suet, brown sugar, nutmeg, egg and brandy. Boiled. Served with brandy butter. Given in 'Food in England' by Dorothy Hartley (Hartley 1954...

Raisins, flour, suet, sugar and eggs. Boiled.

Suet, stale bread, currants, orange, citron, cinnamon, sugar, egg and stiff egg whites, boiled. Served with butter, wine and sugar

Trifle of crumbed cake etc. in wine and citrus, custard poured over

Breadcrumbs, sugar and suet with egg yolk, citrus and brandy folded into very stiff egg whites and steamed. Served with a citrus or marmalade sauce (Walsh 1859,...

Individual baked sponge puddings flavoured with grated lemon-rind, bitter almonds, or essence of vanilla, served with custard or wine sauce over (Mrs.B)

Frothed egg white sponge, steamed, served with jam sauce. (White 1932, etc).

A thickened cream confection flavoured with hawthorn flowers (Cury 1390, Austin 1440). Our corresponden Alex Bray describes the taste as; "hard to describe. The...

Spotted Dick

Breadcrumbs, suet, sugar, lemon, egg. Boiled (Walsh 1859)

Thick suet paste strewn with chopped figs, rolled-up and boiled (Mrs.B). For an alternative, see Fig Pudding

Dark steamed sponge pudding with chopped dates and brown sugar, served with a thick toffee-like sauce (usually of butter, brown sugar and cream, boiled together...

Ripe pears, cored and the cavity filled with a paste made with Stilton cheese. The paste might include cream cheese, lemon, poppy seeds, mustard, mayonnaise or ...

Flour, soda, butter, sugar, milk, egg and prepared fruit (gooseberries, rhubarb etc) stirred together and steamed. Said by J.Salmon to be a specialty of Wiltshi...

Sweetened cream set semi-solid with gelatin, rennet etc., served with jam or fruit (Walsh 1859, etc)

Whole (or if very large, halved) raw strawberries, sprinkled with sugar if necessary and topped with thick cream.

Strawberry pulp in a thickened cream. Known by this name at least since 'The new experienced English housekeeper' by Sarah Martin, 1795

A sweet fruit collation with strawberries and syrup. Never, in Englsh practice, a savoury salad.`

Macaroons soaked in wine or brandy, covered with cream custard, a layer of jam and blanched almonds.

Bowl lined with old bread slices, filled up with stewed summer fruits (blackberry, raspberry, strawberry etc.) in syrup, topped with juice-soaked bread. Pressed...

Thin pastry pieces, fried in butter, served dusted with sugar and spice (Wooley 1672).

White flour, lard, sugar and dried vine fruits made into a dough with soured milk, steamed or baked.

A suet pudding, the centre of which is filled with butter and sugar, often with fruit. A suet lid seals the pudding, which is then steamed for several hours in ...

Whisked-egg sponge pudding-cake with flavouring of choice (lemon, mace, orange-flower water, etc), baked in individual moulds, turned out and served with a rich...

A desert pudding, see also the savoury accompaniment version at Carrot Pudding

Sweet white mixture, such as bread scraps soaked in milk, suet, boiled long-grain rice, currants, sugar, rose water and sweet spices bound with egg, filled into...

A form of Rolly-Polly Pudding made with Golden Syrup filing instead of jam.

Any of several very soft, clear, gelatinous table deserts prepared with fruit flavours and brightly coloured. (NB: In North American practice 'jelly' commonly r...

Sweet tarts of thin pastry filled with slices of apple or (less commonly) some other fruit.

Now simple pearl tapioca boiled in milk with sugar, often served with jam. Formerly a more sophisticated confection.

Batter of plain flour, whole egg, suet with sugar, sweet spices and dried fruit. Baked, served in slices with stewed fruit.

Milky infusion of fragrant tea (eg. Jasmine, Earl Grey) set with egg, gelatine etc. Served with whipped cream. Mollard 1802 adds "a few coriander seeds washed, ...

Breadcrumb, egg, sugar, milk and spice pudding boiled in a teacup (Francatelli 1852)

Bread-and-butter pudding made with spilt fruit teacakes and citrus peel.

Fruit preserve with breadcrumb layer then custard over, baked.

Alternate layers of thin paste and sliced apple, topped with brown sugar and baked. Well known from Lancashire and Cumbria eating-houses since about 2000.

Cake pieces soaked in wine or rum etc. Served with fruit, cream or custard (Soyer 1845)

Sliced D'Arcy Spice apples baked with sugar and butter in wine.

Sponge cake soaked in alcohol, in various forms. (Mrs.B, etc). The same name is used in the Southern USA for a sherry trifle.

Now any trifle (eg layers of sponge cake in jelly, custard and whipped cream) made with a high proportion of alcohol.

Fluffy egg batter with sugar, spices, ginger, and peel, steamed. Served with butter and sugar. Given in 'Food in England' by Dorothy Hartley (Hartley 1954).

Dish of stewed fruit (plums, apples) with treacle under a crust which is broken part way through the cooking to allow the liquid treacle to permeate the paste a...

Layers of pastry, treacle, breadcrumbs, baked.

An upside-down sponge pudding infused with sugar syrup, made on a base of syrup, either treacle or golden syrup.

Soda-raised steamed sponge pudding with treacle mixed-in (Francatelli 1852)

Chilled sweet dish of at least three layers, often cake soaked in sweet wine, a layer of set custard and a decorated cream topping. Other layers, such as jam, f...

A general name for light, cold, whipped deserts composed of cream with various ingredients, such as Fools and Syllabub.

Soda-raised paste of flour, dripping, brown sugar and milk, formed into a long thin roll. Baked brown and served with jam.

White wheatflour suet pastry, rolled out thin and spread with currants, chopped apple, lemon rind, sugar, sweet spices and golden syrup. Folded into a roll, end...

Boiled suet pudding with currants, raisins, soft sugar and ginger.

A simple flummery-like pudding of egg and lemon frothed in water and baked, known from news items since the early 19th Century. The name has also occasionally b...

A precursor to trifle. Sweet custard with rose, mace and nutmeg poured over bread soaked in sack, served cold.

Sloppy mix made from scraps of white bread softened with water, mixed with suet, dried fruit, whole egg, dark sugar, sweet spices and lemon. Poured into a tin c...

From the 16th to the 19th Centuries 'whim-wham' was used as the name given to a simple type of trifle.

Bread-and-butter pudding with coconut, either as flakes or coconut milk. Known locally and from newspaper reports after c1950. Believed to be named from the vil...

"Take a pint of cream, seven whites of egs, one spoonful of flower, mingle these well together, set it on the fire, stir it till it growes thick, and strain it ...

Breadcrumbs and suet with chopped apple, dried fruit, lemon and nutmeg, steamed. Widely referenced in newspapers and cookbooks (Eaton 1822, Cassell 1883, etc) f...

Now usually a winter variant of Summer Pudding, a basin lined with brown bread and filled with boiled mixture of fruits typically available in winter, such as g...

Cake mixture pudding with marmalade mixed-in. Steamed, served with hot marmalade over.

Open pastry base filled with almond-flavoured custard on top of a layer of jam (Walsh 1859, etc)

½ lbs Chopped apple boiled with ¾ lbs sugar to a set. Moulded, turned out and served with custard etc. (White 1932)

7 or 8 layers of very thin paste sandwiched with treacle or golden syrup flavoured with lemon. Boiled.