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).
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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.
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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.
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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.
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Thank you. I am going to buy a bottle of beer just to make this dish and take care of this craving.
