A few years ago, when I was the chef at Drakes in Chelsea, I was involved in an English Tourist Board promotion - the revival of the great British pudding.
I don't remember too much about it, except that Delia Smith was one of the judges and that our dessert, Bliss, was featured on the early evening news on Thames Television.
Now I see the humble crumble is one of the most popular desserts in France, according to Raymond Blanc at any rate.
I read a piece recently extolling the virtues of British puddings and their regional variations, including at least one I had not heard of, Liverpool Pie. It is described as 'similar to Manchester Tart, with a custard filling, jam on the base and a soft meringue top'. Also mentioned were classics such as Sussex Pond Pudding and Bakewell Tart. Several of the chefs quoted in the article were adding little twists and variations to these old favourites, with some interesting results.
Indeed, the only dish to have featured on the menu at Friends for the entire 15 years of my tenure is orange bread and butter pudding.
Having published the recipe for that on a number of occasions, I felt it would be good to share the recipe for a pudding which will appear on next week's menu.
