okay, thanks! I haven’t seen it on a menu before,.either.
Sticky Toffee Pudding is pretty popular here, too!!
I don’t think I’d heard of Malvern Pudding before you mentioned it. I’ve certainly not come across it in restaurants in and around Malvern.
As medgirl suggests, sticky toffee pudding is almost ubiquitous on British restaurant menus. I’ve droned on in the past about eating it at the Sharrow Bay Hotel - it’s supposed place of invention.
Of the others mentioned in the article, I’ve not heard of Cabinet pudding before. Sussex Pond is my absolute favourite of these traditional desserts and, yes, we’ve made it a couple of times, way back. I havent had Jam RolyPoly or Spotted Dick for years but both are great “stick to your ribs” puds for this time of year. With custard, of course. I’ve heard of flummery but suspect no-one has made it in the last 100 years. Had Queen of Puddings once at a restaurant that was into puds in a big way. Don’t like the flavour or texture of bread & butter pudding (Mrs H does). As for treacle sponge, I buy a single portion affair from the supermarket. 60 seconds in the microwave and job done. And, finally, rice pudding. This was a standard from my childhood. Mum’s version was baked in the oven, so it formed a crispy burnt skin on top (best bit of course). Served hot with a big spoonful of jam stirred through. Fairly recently, we’ve discovered Nigel Slater’s version - cooked on the hob and served cold (with a fruit compote stirred through).
2 Likes
We have these imported -from- the -UK microwaveable personal-sized Treacle Sponges and Spotted Dicks at some supermarkets in Ontario now . I haven’t tried them yet.
Rice Pudding is found in almost every Greek-run diner or family restaurant in many parts of Canada. It’s often included as part of a 3 or 4 course daily special at small town family restaurants.
I associate it more with Greek-run family restaurants that British cooking, even though I know Ireland, the UK, and every European country make nice rice puddings, and India, of course, has its delicious kheer! I will take a look at that Slater recipe.
I want to make the Malvern Pudding in 2026
We are in the middle of an Ice Storm and I am craving Welsh Rarebit
If you go to Northern France, you’ll find casual eateries often offer “Le Welsh” - a Frenchified version of the rarebit. My bet is that it dates back to World War 1 when British soldiers stationed near the Channel coast asked local places to make this home comfort.
2 Likes
Neat . I have not spent enough time in Northern France to find it! Here is Le Welsh ecipe from Pardon Your French, one of my 2 favourite French food blogs, the other favourite French food blog being David Lebovitz’s blog.
I see Comme des Francais predates its origin several centuries before the Great War.
1 Like
what kind of beer would you recommend I use, for either a Welsh Welsh Rarebit or Le Welsh ?
Perhaps, I should use Quebec’s La Fin du Monde? 
Anything full-flavoured but not overpowering. A pale ale, or bitter, would be perfect IMO.
As for Le Welsh, probably any decent beer from Northern France or the Flanders part of Belgium should do the trick.
1 Like
Thank you. I am going to buy a bottle of beer just to make this dish and take care of this craving.
Or, of course, using the Quebec beer would mean you were putting your own regional twist on it.
1 Like
I will see which English and French French beers are available at our beer store whenever I finally leave the house.
I haven’t left the property since 4:15 pm on the 24th when I went out to buy something for our dogs, and stopped to buy a bottle of Kirsch at the liquor store on the way home. The liquor store, the pet food store, the grocery store and Walmart (which I have been boycotting for 28 years) were the only stores open after 5 pm on the 24th.
It turns out there has been a Kirsch shortage in Ontario for several years, and no Kirsch is available in southwestern Ontario or the Greater Toronto Area. Other people have been seeking it out and coming up empty handed when they look for a bottle, to use in cheese fondue. I had been planning on making a Black Forest Torte for NYE
There is no Kirsch shortage in Quebec, Alberta or BC, so the Ontario Liquor Control Board just has not been making an effort to buy it, but tell the public the reason is that there is a shortage of Morello cherries.
Quebec, AB and BC even make their own Canadian kirsch, but Ontario’s LCBO is not selling it.
So I came home with a bottle of Calvados and a bottle of Serbian Plum Brandy. Very very limited selection of Eau de Vie / Schnapps for a city of close to 500 000 ppl.
That said, a lot of beer is available at the Beer Store and some grocery stores.
1 Like
Felicity Cloake’s column on Perfect Macaroni Cheese.
British Macaroni Cheese is a slightly different dish than North American Macaroni and Cheese.
more on Yorkshire Salad, already mentioned above
this Sternbergs Yorkshire Salad is lettuce and spring onions, no cukes
Yorkshire Salad will be making a appearance at Harters Hall on New Years Eve. We go with the classic cucumber, onion, malt vinegar route, cos that’s how Mum made it.
Macaroni cheese will be making its play on Sunday evening. We’re still thinking how to introduce a bit of luxury into it - our normal additions are bacon and courgette. I think we’ll probably just use up any leftover cheese we have , as well as mousetrap cheddar.
1 Like
Still time to vote for the Cuisine of the Quarter, until midnight tonight. Scottish is in the lead.
Welsh Onion Cake
Welsh Cheese and Onion Cakes
1 Like
