Runcible Books is delighted to announce the publication of Proper Puddings.
By Hugh Evans
For many happy, pudding-filled years, Hugh Evans has been cooking puddings to share with his grateful family and friends, and collecting his favourite pudding recipes in a well-used and slightly sticky folder in his kitchen. When the collection started to become a little unwieldy, he decided it was time to turn it into a book.
And this is the result - more than 200 pages of hot, sweet and substantial puddings, from rice pudding and steamed chocolate sponge to blackberry & apple tarte Tatin and plum & rhubarb crumble. Each recipe is followed by numerous variations in method and ingredients, to inspire the creative cook. Full of useful advice born of personal experience – such as how to avoid stodginess in your pastry, and structural failure in a summer pudding – this is a book for devoted pudding lovers.
Illustrations by Dilly Boase.
Hugh Evans is a lawyer, flute-player and keen cook. He lives in north London with his wife and three children and regularly invites friends to dinner, at which he always serves at least two puddings, and sometimes three.
Dilly Boase is an artist and illustrator trained at The Prince’s Drawing School and Goldsmiths College of Art. When she is not reading cookbooks, she loves baking and she can always find room for pudding.
Extent: 208pp, paperback
Extracts from Proper Puddings:
On the importance of puddings: ‘I am sure that I am not alone in looking at the end of a menu first. Pudding is rightly conceived to be the crowning glory of a meal. I have noticed that anyone who comes to dinner, even if they claim to have no interest in pudding, will normally have two helpings and then talk about it afterwards to the exclusion of all other matters culinary.’
On steamed puddings: ‘This chapter is the emotional core of this book; puddings to warm the soul. These are the Brahms of puddings: unshowy but well-constructed; deeply satisfying; autumnal and slightly melancholy; suitable for middle age, like Trollope. Just as Brahms can be played adequately by an amateur orchestra, unlike, say, Mozart or Strauss, these puddings can be made by anyone.’
On the simplicity of steamed puddings: ‘Almost the only way I have ever managed to damage a steamed pudding at all was to allow all the water to boil away, which I have done a few times. Even then, leaving the burnt stuff untouched on the bottom of the bowl, I scraped off the top two-thirds of the pudding, which turned out to be quite unharmed and was thoroughly edible. ( I did, however, once do this with a plastic basin at my mother’s, and the pudding was unsalvageable, along with the basin. She was not pleased.) Nevertheless, it remains true that it is Really Quite Difficult to ruin a steamed pudding.’