this request, from Heather Scott: "I once
had one of those little recipe books that Sainsbury's
used to sell which was just puddings . . . and
I think John Tovey either did them all or contributed
to it. As is the way, I think someone must have
borrowed it and failed to return it. I am particularly
keen on finding his recipe for South African Brandy
Pudding which used Baileys as one of the key ingredients",
I contacted the Miller Howe
Hotel in the Lake District.
present proprietors came up with this recipe and
kindly gave us permission to reproduce it.
in 1971, by chef patron John Tovey, the hotel
gained international renown through his television
work and his many books (some are still available
for purchase). Mr. Tovey always maintained that
the secret of success was the quality of the staff
he attracted to this priceless location.
Tovey continues with the Hotel as a consultant.
Now under the new ownership of former international
newspaper editor, Charles Garside, the commitment
to quality, service and cuisine continues.
the years Miller Howe has won many awards and
accolades but, for the proprietors and staff,
the greatest satisfaction remains the sheer enjoyment
of their guests.
find out more have a look at the Hotel's web site
1tbsp apricot jam
4oz plain flour
Pinch of salt
1/2 tsp malt vinegar
7 1/2 fl oz full fat milk
1tsp bicarbonate of soda
1 tablespoon melted butter
the sauce topping:
1 1/2 oz butter
2 1/2 oz double cream
2 1/2 castor sugar
1/4 pint Bailey's Irish cream and brandy mixed
the oven to 180°C
butter an ovenproof dish approx 7" x 5"
and 2" deep.
the sugar, egg and jam together in a warmed
bowl until light and fluffy.
add the milk beating all the time, then fold
in the sieved flour, bicarbonate and salt.
well mixed add the warm melted butter and vinegar.
into the prepared dish and cover with foil and
bake for 1 1/4 hours.
the sauce topping and pour over pudding when
it is cooked leaving to soak in for about 10
minutes before serving with whipped cream.