|
 Following
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.
The
present proprietors came up with this recipe and
kindly gave us permission to reproduce it.
 Founded
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.
Mr.
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.
Over
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.
To
find out more have a look at the Hotel's web site
<click
here>
Ingredients
8oz
caster sugar
1tbsp apricot jam
4oz plain flour
Pinch of salt
1/2 tsp malt vinegar
1 egg
7 1/2 fl oz full fat milk
1tsp bicarbonate of soda
1 tablespoon melted butter
For
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
Method
- Preheat
the oven to 180°C
- Lightly
butter an ovenproof dish approx 7" x 5"
and 2" deep.
- Whisk
the sugar, egg and jam together in a warmed
bowl until light and fluffy.
- Slowly
add the milk beating all the time, then fold
in the sieved flour, bicarbonate and salt.
- When
well mixed add the warm melted butter and vinegar.
- Pour
into the prepared dish and cover with foil and
bake for 1 1/4 hours.
- Make
the sauce topping and pour over pudding when
it is cooked leaving to soak in for about 10
minutes before serving with whipped cream.
Serves
4
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