Our family goes in for puddings for special occasions and Sunday lunches. We don’t have them every day, so when we do, we want it all: comforting over-indulgence at its best – no refined twiddles of patisserie here, though we don’t do the steamed, stodgy stuff either. We have a number of recipes that are firm family favourites and have to be considered and a waiting list of recipes from cookbooks to try – so puddings oust the main course as the focus of debate and decision-making.
The occasion dictates the main course – roast lamb for Easter, turkey and gammon for Christmas, no dilemmas there. Selecting just a few puddings from the family repertoire, though, is an agonising process. Christmas and New Year close together eases the dilemma…what we don’t have for Christmas, we can do for New Year’s Eve, but on other occasions leaving out a particular favourite recipe is too hard. We often end up with a selection of four puddings (though, before you are too horrified, we are usually feeding twelve or more people) and as a result feel stuffed to the gills afterwards,