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This pudding was known in my house as Malvern Pudding. My mother made it in a white glazed pudding basin. No gelatin was used, just the fruit juice which contains pectin. The weight was a 5# scale weight put on top of a covered plate. The basin was put on the stone floor of the pantry overnight. It was usually stale, or drier bread that was used to soak up the juices. As there were few refrigerators in use in the 50's my mother served the pudding with Bird's custard or evaporated milk. Red and black currants and raspberries/blackberries were the usual fruits for this special summer delight.
Interesting to see how restaurant chefs have changed the ingredients and presentation - but I'm sure the original old fashioned recipe is better and has less calories!


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