PHILOSOPHY OF PUDDINGS (HB)

A school-dinner jam roly-poly with custard, Yorkshire pud with onion gravy, a Burns' Night haggis, Christmas plum pudding – we all have our favourite pud. The humble pudding started out as a savoury meal boiled in either animal intestine or a cloth, but with the arrival of bowls and moulds it began taking on myriad identities. Neil Buttery traces the long history of pudding and its importance in British culture and language, drawing on his extensive knowledge and expertise, and presenting recipes from across the centuries, tried and tested in his 'Pud Club'.