Celebrating British Pudding Day 2023
Celebrating British Pudding Day 2023
As we approach November 9, pudding lovers worldwide are gearing up to celebrate British Pudding Day. It's a day when people gather to indulge in sweet and savoury puddings, coming together to appreciate the rich culinary tradition behind this beloved dish.
But do you know how British Pudding Day came to be? Let's take a trip down memory lane and explore the history behind this delicious celebration.
The Origins of British Pudding
The origins of British pudding date back to 1305, when the word 'pudding' was derived from the Middle English word 'poding,' which meant a 'meat-filled animal stomach.' However, in Britain, the word 'pudding' is closer in meaning to the Latin word 'botellus,' which means sausage. This shows the strong influence of Roman cuisine on British cooking.
During the 16th century, many households had small ovens that were not capable of reaching high temperatures. As a result, baked puddings became popular as they could be cooked over a low heat for a longer period of time. These puddings were a mixture of white pudding and pastry, and they were usually filled with either meat or sweet ingredients like flour, nuts, and sugar. They were also boiled in special pudding bags, which gave them their distinct shape.
In the 17th and 18th centuries, English puddings were either savoury or sweet. However, by the end of the 18th century, most traditional British puddings no longer contained meat. Instead, they became a staple dessert dish, with classic recipes such as Sticky Toffee Pudding, Bread and Butter Pudding, and Rice Pudding being enjoyed for centuries.
In the 19th century, a new type of pudding emerged - the Bakewell pudding. These were made from a sweet almond mixture and were descendants of the Ancient Roman Flan. Unlike other British puddings, the Bakewell pudding contained almonds, which gave it a unique and delicious taste. The town of Bakewell in Derbyshire is the source of its name.
Classic British Puddings
British puddings are known for their rich and complex flavours, often combining sweet and savoury elements in one dish. The traditional methods of boiling or baking in pudding bags have evolved over time, with modern recipes introducing new ingredients and techniques to create exciting variations of this classic dish.
Numerous iconic British pudding recipes, cherished throughout history and still enjoyed today, are worth mentioning. Here, we will discuss three classic British puddings: Sticky Toffee Pudding, Bread and Butter Pudding, and Rice Pudding. However, there are also countless regional variations and contemporary twists on these beloved recipes.
Uren Recipe: Apple and Blackberry Charlotte
Join us in celebrating Pudding Day with a delightful treat - Apple and Blackberry Charlotte. This scrumptious pudding is encased in a crisp sweetened bread casing that perfectly complements the sweet and tangy flavours of apples and blackberries. Served with custard apple compote and defrosted frozen blackberries.
- Braeburn Apples 400g
- IQF Diced apple (or diced fresh Granny smiths 10mm) 80g
- IQF Blackberries (or fresh blackberries) 60g
- Melted butter 220g
- Stale white bread crusts removed (1 loaf) 500g
- Caster Sugar (1) 40g
- Caster Sugar (2) 40g
- Lemon Juice NFC (Lemon Juice) 10g
- Cinnamon 3g
- Total 1353g
- Custard to accompany
- Peel then core and thinly slice the Braeburn apples. Add to a saucepan with lemon juice and one tablespoon of water and cook over medium-low heat covered until the apple breaks down, stirring occasionally.
- Remove from heat, add caster sugar and cinnamon, and stir to incorporate. Then add diced IQF apple 10m Granny Smith, mix well and allow to cool.
- Cut out disks of bread (this recipe will require eight discs and then roll with a rolling pin to compact the bread; having removed the crusts from the bread, cut bread into 2cm wide slices and again roll to compact each slice, ensuring that you keep each slice individual.
- Brush your oven-proof single-serve mould or ramakin with melted butter and sprinkle a little sugar in the base tilt to coat all edges; this will stop the bread from sticking.
- Dip a disc in melted butter and place it in the base of the mould (push down well). Then, dip each length of bread in the butter and line the sides, allowing each piece of bread to overlap slightly at the sides and overhang the top of the mould. When the mould is completely lined, fill half full with Braeburn Compote and place two frozen blackberries and a few diced apples. Top with compote, but do not overfill.
- Dip the final disk in butter, then place on top and push down slightly to remove any compote that squeezes out. Fold over the overhanging bread from the top to seal the vessel and push down to compact. Brush with butter, sprinkle with sugar, and repeat until the four moulds are full and sealed.
- Preheat oven to 180c and place moulds on a tray. Bake for 25 minutes until the bread is golden. The moulds may souffle slightly, but when you remove them from the oven, place a tray on top of the moulds and weigh them with tins to compress while allowing them to cool slightly for 5 minutes. When compacted, tip onto serving dish and serve with custard, remaining compote, and a few blackberries.
Sticky Toffee Pudding
Sticky Toffee Pudding is a traditional British dessert with a moist sponge cake and a luxurious toffee sauce. The origins of Sticky Toffee Pudding are disputed, though it is generally believed to have been invented during the 20th century in the Lake District of northwest England. Some assert it was invented at the Sharrow Bay Hotel in Ullswater in 1948, while others maintain its creation was attributed to the landlady of the Gait Inn in Millington in 1907.
The customary preparation method for Sticky Toffee Pudding entails soaking pitted dates in water, amalgamating them with other components such as flour and sugar, and baking the combination to generate a moist and sponge-like cake. It is usually served with a sticky toffee sauce, which is made from ingredients such as Medjool dates, butter, brown sugar, heavy cream, and light corn syrup.
Bread and Butter Pudding
Bread and Butter Pudding is a traditional British dessert comprised of layers of buttered bread, dried fruit, and custard. This classic dish dates back to the 11th century in England, when it was made with leftover, stale bread. Over time, the recipe evolved to include eggs and milk, earning it the name “bread and butter pudding”.
Rice Pudding is a creamy, comforting dessert composed of rice, milk, sugar, and various flavourings, such as vanilla, nutmeg, or cinnamon. This classic dish has been a part of British cuisine since the 11th century when rice was introduced through trade routes. The earliest rice pudding recipes, known as whitepot, date back to the Tudor period. Initially, rice pudding was reserved for the elite due to the expensive import of rice, but over time, it became popular among the general population.
The customary recipe for British Rice Pudding typically comprises:
- Pudding rice
It is generally baked in the oven, often sprinkled with nutmeg, and can be enjoyed on its own or with a dollop of whipped cream or a drizzle of fruit compote. The comforting flavours and creamy texture of rice pudding make it a beloved dessert.
Modern Twists on Classic Puddings
While traditional British puddings continue to be enjoyed, modern twists and variations have also emerged in recent years. These variations include adding ingredients like chocolate or different fruits or using alternative cooking methods such as grilling or steaming.
One example is the Chocolate Bread and Butter Pudding, which substitutes traditional bread with chocolate croissants and adds chocolate chips for an indulgent twist.
Classic accompaniments to British puddings include custard, cream, and ice cream. Fruit compotes, purees and sauces can add a burst of flavour and freshness to your pudding, complementing the rich, sweet taste of the dessert. Some popular options include:
These fruity accompaniments can be served with various puddings, adding a bright and tangy contrast to the indulgent flavours.
British puddings have a long and rich history, evolving alongside British cuisine and cultural traditions. From traditional recipes to modern twists, there is no shortage of delicious and comforting puddings to satisfy anyone's sweet tooth. At Uren Food Group, we are proud to supply high-quality ingredients and expertise to help keep the tradition of British puddings alive and well.