It was a great shame to see our great classic puds being done double disservice – once in Tim Dowling’s cooking and then in his writing (Steam, stodge – and so much suet: I made 10 endangered British puddings. Are any actually worth saving?, 23 September).
I am the head chef at a private members’ club in London, and I can assure you that these “endangered” British puddings absolutely thrive in such establishments. I suspect that is not only down to our clientele, but also because we cook them properly. I’m afraid the photos accompanying the article show that the author made rather a poor attempt at recreating these wonderful British classics, and so I’m not surprised that he gives them such bad reviews.
