recipe for Cheltenham Pudding comes from the Pudding
following extract comes from the website:
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.
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.
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
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.
Pudding Club was founded at Three
Ways House Hotel in 1985 to prevent the
demise of the traditional great British Pudding.
the 1980s 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
for Cheltenham Pudding
to make Cheltenham Pudding
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
a 2 pint pudding basin and pour in the syrup.
another bowl, beat the butter with the soft
brown sugar and add eggs gradually, followed
by the flour and milk.
and chop the fresh fruit and in a third bowl
mix with the demerara sugar and cinnamon.
these two mixtures over the syrup, beginning
and ending with the pudding mix.
and steam for two hours.
out and enjoy, with lashings of custard!
4 - 6