Why is it that some traditional puddings stand the test of time, while others are largely forgotten? Some may be overcomplicated, others may not suit modern tastes. Maybe the ingredients are hard to come by now, maybe they’re just kind of boring?
It’s fun to try puddings and desserts from the past, just for the novelty and nostalgia, so it’s even better to find a pudding which is so amazing you’ll want to make it again and again. I found this gem in a book from 1935.
I really don’t understand why Cardiff Pudding isn’t at the top of the list of well loved traditional puddings. A quick Internet search brought up one result, from another blogger in 2011. But why? It’s no harder to make than Bakewell tart, has a deliciously unctuous texture like treacle tart, AND has meringue on top. To think what we’ve been missing all these years…
I promise you will not regret making this one!
Cardiff Pudding serves 4
- 60g butter
- 75g caster sugar
- 90g breadcrumbs
- 2 eggs, separated
- Grated zest of half a lemon
- Half a jar of raspberry jam
- Shortcrust pastry (if you want to make your own, use 150g flour and 75g fat)
- Another 2 tbsp of caster sugar for the meringue.
Line one standard tart tin, or four small ones, with the pastry. Spread the jam over the pastry.
Beat the sugar, butter and lemon zest together. Beat in the egg yolks.
Add the breadcrumbs. The mixture will be quite stiff, so you may need to use your hands to knead the ingredients together.
Press the breadcrumb mixture over the jam.
Bake in the oven at 190⁰c/170 fan/gas mark 4, until the mixture is set, and browned on top.
Whisk the egg whites to stiff peaks. Sprinkle the sugar in and whisk till firm and glossy. Pile the meringue onto the tart (or tarts) and sprinkle with a little more sugar.
Return to the oven. Bake until lightly browned. Cool on a wire rack.
Spread the word: there’s a new pudding in town.