A Pudding Celebration

The Food Programme

BBC

Arts, Food

4.4 • 943 Ratings

🗓️ 2 April 2023

⏱️ 30 minutes

🔗️ Recording | iTunes | RSS

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Summary

Are we still a nation of pudding lovers and does pudding still matter?

Join Sheila Dillon in her kitchen where she's joined by some of the UK's best pudding makers to share some of the secrets of great pudding, and why they matter to them.

Olia Hercules makes a pudding from her childhood in Ukraine, a cheesecake made from the "cheese of all cheeses"; Regula Ysewijn bakes an early version of a Bakewell Pudding using apricot kernels and sweetmeats; Melissa Thompson brings Jamaican nostalgia into her own pudding invention, Guinness Punch Pie; Jeremy Lee cooks his Granny's Steamed Treacle Dumpling and chef Anna Higham who's book "The Last Bite" is a celebration of seasonal fruit puddings, makes a rice pudding with a rhubarb compote.

So what it is about pudding that delights people so much? And why don't we eat them as much as we once did? Sheila speaks to food historian, Ivan Day, who has spent a lifetime researching and recreating puddings from the past, to see what he makes of our relationship with them now.

Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

Transcript

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0:28.4	podcast.
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0:38.0	Puddings.
0:39.0	Are they tops again?
0:41.0	Well, come to my kitchen and into the food program world to find out.
0:45.0	I'm Sheila Dylan and I'm expecting a gathering of pudding chefs.
0:50.0	Blessed are the pudding makers.
0:53.0	Sheila, it must be you.
0:57.0	Yes.
0:58.0	Oh, good, thank you.
1:00.0	That's Gertie. She box.
1:02.0	She box, but she has no, she has no bite.
1:05.7	Oh, barks and no bite.
1:07.1	Exactly.
1:08.1	This is marvelous that you're here.
	...

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