The earliest known pudding recipe is thought to be from circa 1420. The ingredients list includes blood, oatmeal and the gut of a porpoise. While I'll happily admit to being able to recite Delia's Puddings book backwards, I'm almost certain I've not seen any mention of porpoise guts in her sensational steamed syrup creations.
Infact, the first known puddings were pretty much sausages.
Thank goodness for human advancement you may well argue. Forget the development of the wheel, sliced bread, twitter or electric hand held mixers, development of bread and butter/summer/treacle pudding from a sausage recipe is what I call progress.
Now that we've firmly established that puddings are the sweet end-of-a-meal, pile-'em-high-with-custard-or-cream-or-both treats that we know and love today, the theme for this month's Tea Time Treats is:
(you've guessed it!)
Both sweet and savoury puddings are most welcome to grace the Tea Time Treats table. Perhaps you've a family favourite Yorkshire Pudding recipe. Or a sensational Sticky Toffee Pudding recipe. Maybe you've always wanted to share your Souffle?
The full details on the challenge can be found right here. Please email me: teatimetreatschallenge@yahoo.
co.uk by 27th the the month with your entry! If you mention your post on twitter let us known (#teatimetreats @KarenBurnsBooth @whatkatebaked) and we will retweet all those we see.
Meanwhile, Karen's glorious masssssssive round-up for all the crackin' citrus entries for January's Tea Time Treats is posted here on Lavender and Lovage.
And to kick start this month's proceedings, here's my entry. While perhaps not the most sophisticated or glamorous of puddings, it certainly is a comforting pud of the highest order.
Individual Apricot, Orange and Almond Crumbles
1 410g tin Apricots, drained
1 peeled and segmented orange
Juice of 1 orange
100g cold butter, cut into cubes
75g demerara sugar
75g ground almonds
25g flaked almonds
4 small (225ml) pudding dishes/ramekins
1. Preheat the oven to 200C/Gas Mark 6. Lightly grease the pudding dishes.
2. Divide the apricots and orange segments between the dishes. Larger orange segments may need cutting in half. Squeeze the orange juice over the fruit
3. Rub together the butter and flour until the mixture binds together. With a wooden spoon stir in the sugar and almonds until thoroughly combined. Scatter over the fruits, piling the crumble up slightly in the middle of each dish as the mixture will sink in the centre somewhat after baking
4. Bake for 25-30 minutes or until the fruits are nicely bubbling up at the edges and the crumble is golden
5. Serve with a very generous dollop of thick custard when still warm.
- You may notice it is the middle of winter (there's snow to prove it). Apricots are no way in season. Hence the tinned version.
- The almonds, inspired by Jane Grigson's Apricot Crumble recipe in her 'Fruit Book', add an extra elegant sweetness to the buttery crumble.
- And if you would like a pudding-sausage recipe, look no further than right here. I'll be sticking to the sweet, 21st century versions myself.