« back to encyclopedia search results
A local (West Country) recipe for a pudding flavoured with raisins. A giant version was cooked in 1859 to celebrate the coming of the railway - this was supposedly made with 600 lbs of flour, 200 lbs of bread and 200 lbs of raisins; and weighed 1½ tons. There was some sort of riot at the event, and the date is notorious in local history.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.