"I am the head chef at a private members' club in London, and I can assure you that these endangered British puddings absolutely thrive in such establishments. I suspect that is not only down to our clientele, but also because we cook them properly. I'm afraid the photos accompanying the article show that the author made rather a poor attempt at recreating these wonderful British classics, and so I'm not surprised that he gives them such bad reviews."
"They were good for filling empty bellies and adding that bit of sweetness that we all seemed to crave after the war, but they were not exciting. I am happy enough to do without them now, with one exception, which is the glorious Sussex pond pudding, much maligned by Tim Dowling. The combination of seasonal fruit (not necessarily apple), light suet pastry and the delicious lemon-flavoured syrup is absolutely mouth-watering."
"I must protest. Tim Dowling may be a brave and amusing experimenter, but he should never have cooked Sussex pond pudding with apple in it. The filling should be a lemon cut into quarters, brown sugar and butter, which, after the long steaming, results in a luscious lemon marmalade, contrasting with the crisp suet casing. It was my late husband's favourite pudding, served with plenty"
Traditional British puddings thrive when prepared and cooked properly, especially in establishments with skilled kitchens and appreciative clientele. Poor technique and presentation lead to misjudgment of classic recipes. A jam roly-poly with homemade plum or damson jam, well made and served with custard and stewed fruit, provides a satisfying dessert. Sussex pond pudding combines seasonal fruit, light suet pastry and lemon-flavoured syrup; the proper filling uses a quartered lemon, brown sugar and butter that become a luscious lemon marmalade after long steaming, contrasting with a crisp suet casing. A pressure cooker can shorten steaming time.
Read at www.theguardian.com
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