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Brown Pudding

Brown Pudding


Quick and easy desert for the masses. Similar to English Sticky Toffee Pudding but far less complicated.

Ingredients description

The measurements are old-fashioned but need only be approximate.


  • 2 1/2 cups water

  • 1 cup white sugar

  • 1 teaspoon ground ginger or cinnamon (or a mixture of both)


  • 1 cup apricot jam

  • 2 teaspoons baking soda

  • 1/2 cup of butter

  • 1 1/2 cups of baking flour

  • 1 teaspoon (or less) salt


  • Premix the flour, salt and baking soda.

  • Mix the jam and butter in a warm heavy-based saucepan until the mix melts.

  • Take the saucepan off the heat and fold the flour mix into the jam mix until blended. The dough will rise instantly and you should end up with a light and fluffy dough.

  • Mix sugar, water and spices in another large heavy-based saucepan and bring to a low boil.

  • Spoon the base mixture into the boiling syup, a spoon at a time. Minimize handling the risen dough and do not try to shape the dough into dumplings or anything bloody stupid or fucking meddle with it like some goddam clucking hen in her precious little kitchen - the more ragged the surface of the dough, the better the result.

  • Put the lid on the saucepan and keep on the low-boil heat for 20 minutes. No peeking!

  • Now you can peek. If it is not a deep brown, put the lid back on and give it another 10 minutes,

  • Remove and eat while still warm.


To double the recipe, double all ingredients but don't double the baking soda; use 3 instead of 4 teaspoons of this wierd stuff. The resulting pudding rises to about twice the size of the ingredients, so choose a large saucepan. Very nice with whipped cream (Schlagsahne) or ice cream. It is possible to reheat the pudding on the cooker at the risk burning the bottom, but it is far better to reheat it in a bain-marie or a slow oven.