Flavours of England: Puddings
When is a pudding a pudding and not a dessert? This can be a vexing question to many, but to the English, a pudding feels homely while a dessert is generally more sophisticated.
Complete with information on the history of the dishes, delve into this collection of recipes to recreate a range of traditional sweet courses and sample new or familiar flavours that have remained popular for centuries.
Recipes include:
Eton Mess
Queen of Puddings
Damson Crumble
and more.
Huw Jones is a food photography specialist based in Newport, south Wales. His specifically designed studio is among the best equiped in the UK, with all dishes prepared and photographed on-site using the highest standard industry equipment. His stunning images complement Gilli s recipes in Graffeg's Flavours of Wales series, and the range of seasonal cookbooks from Angela Gray's Cookery School.
Gilli Davies is the author of twenty books, including Graffeg's Flavours of Wales series and Celtic Cuisine, and has made numerous appearances in the media, on regional and national radio and TV and in newspapers. Along with running restaurants in Oxford, Berlin and an organic café in Cardiff, Gilli has forty years of experience giving cookery demonstrations and a former chair of the Guild of Food Writers.
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