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Recipe for family meals :

Cheltenham Pudding

This recipe for Cheltenham Pudding comes from the Pudding Club.

The Pudding ClubThe following extract comes from the website:

There is a great delight in the whole business of thinking about food. Surely, part of the joy of being a gastronome is to delight in the planning and choosing of a fine meal, and for some, the excitement is as great in the expectation as in the indulgence.

The gastronome of any age knows delights of infinite variety and can look forward to no dimunition in either the appetite or the opportunity to indulge his passion.

And surely there can be no better place to do that than amidst the elegant charms of Cheltenham, which can claim to offer for dining-out more variety and quality than any town of comparable size throughout the length and breadth of Merrie England.

For all lovers of traditional puddings we offer a new recipe, a variation on the traditional "Cheltenham Pudding" famous in its day but perhaps a bit dull for modern tastes. We hope the new version will be, like Cheltenham itself, the best possible combination of the old and the new.

The Pudding Club

The Pudding Club was founded at Three Ways House Hotel in 1985 to prevent the demise of the traditional great British Pudding.

In the 1980’s it seemed as though such delights as Jam Roly Poly, Syrup Sponge, Sticky Toffee Pudding and Spotted Dick were rarities in the face of seductive competition from Black Forest Gateau and Frozen Strawberry Cheesecake.
. . . read more

Ingredients for Cheltenham Pudding

2 tablespoons golden syrup
4 ounces (120 grams) butter
4 ounces (120 grams) soft brown sugar
2 beaten eggs
6 ounces (180 grams) SR flour
2 tablespoons milk
2 pears or 2 small cooking apples
2 ounces (120 grams) mixed dried fruit
2 ounces (120 grams) demerara sugar
1 teaspoon cinnamon

How to make Cheltenham Pudding
  • Butter a 2 pint pudding basin and pour in the syrup.
  • In another bowl, beat the butter with the soft brown sugar and add eggs gradually, followed by the flour and milk.
  • Peel and chop the fresh fruit and in a third bowl mix with the demerara sugar and cinnamon.
  • Layer these two mixtures over the syrup, beginning and ending with the pudding mix.
  • Cover and steam for two hours.
  • Turn out and enjoy, with lashings of custard!

Serves 4 - 6

The Pudding Club