0:00:03 > 0:00:07We believe that Britain has the best food in the world.
0:00:07 > 0:00:13- Not only can we boast fantastic ingredients...- Piece de resistance.
0:00:13 > 0:00:15- Nice. Which is which?- Lamb, mutton.
0:00:15 > 0:00:16BAA
0:00:16 > 0:00:18..Outstanding food producers...
0:00:18 > 0:00:22That's so satisfying. It's brilliant.
0:00:22 > 0:00:24..and innovative chefs.
0:00:24 > 0:00:28But we also have an amazing food history.
0:00:28 > 0:00:30- Brilliant.- Wow!
0:00:30 > 0:00:32Don't eat them like that - you'll break your teeth.
0:00:34 > 0:00:37During this series we're going to be taking you
0:00:37 > 0:00:40on a journey into our culinary past.
0:00:40 > 0:00:42Everything's ready so let's get cracking.
0:00:42 > 0:00:45We'll explore its revealing stories.
0:00:45 > 0:00:47Wow.
0:00:47 > 0:00:50And meet the heroes who keep our culinary past alive.
0:00:50 > 0:00:55Pontefract Liquorice has been my life and I've loved every minute of it.
0:00:55 > 0:00:58And of course be cooking up a load of dishes
0:00:58 > 0:01:00that reveal our foodie evolution.
0:01:00 > 0:01:03Look at that. That's a proper British treat.
0:01:07 > 0:01:09We have a taste of history.
0:01:09 > 0:01:13- Quite simply... - (BOTH) The best of British!
0:01:33 > 0:01:36Today's show is a celebration of all the wonderful puddings this
0:01:36 > 0:01:37country has to offer!
0:01:37 > 0:01:42They're part of our incredible history and national heritage.
0:01:42 > 0:01:45The British tradition of pudding making dates back to medieval
0:01:45 > 0:01:50times and some have even credited "the pudding" as a British invention.
0:01:50 > 0:01:51From the meat ones to the sweet ones,
0:01:51 > 0:01:55there's something quintessentially British about the pudding.
0:01:57 > 0:01:59Puddings, puddings, puddings.
0:01:59 > 0:02:02British puddings in all their various and gorgeous forms.
0:02:02 > 0:02:06It has not been easy trying to choose this pudding out of the many
0:02:06 > 0:02:08we have in the UK.
0:02:08 > 0:02:11Hundreds, if not thousands, of these gorgeous entities
0:02:11 > 0:02:14are part of our daily cuisine.
0:02:14 > 0:02:17We have got sponge puddings, suet puddings, puddings for afters
0:02:17 > 0:02:20puddings for inbetweeners, black puddings, meat puddings.
0:02:20 > 0:02:23We have got Yorkshire pudding that is not even a pudding.
0:02:23 > 0:02:27We have got savoury puddings. We have got us two - two big puddings.
0:02:27 > 0:02:31But we have to start our exploration of pudding paradise with
0:02:31 > 0:02:36something that's a traditional, British artery clogger, that you have after your dinner.
0:02:36 > 0:02:39Go on there, Toro! Whoa!
0:02:39 > 0:02:42This is our version of the classic Sussex Pond Pudding.
0:02:42 > 0:02:44We prefer to call it our Lemony Pond Pudding.
0:02:44 > 0:02:48It is more like a St Clement's Pond pudding cos the twist is
0:02:48 > 0:02:52we have an orange flavour with zest and juice and suet crust.
0:02:52 > 0:02:56- You burst into that lemony pond. - You do.- The butter and the sugar have
0:02:56 > 0:03:00converted themselves by magic to butterscotch in the middle.
0:03:00 > 0:03:05It gushes out onto your plate. Have that with ice cream, creme fraiche or clotted.
0:03:05 > 0:03:07And you cook it in a pond!
0:03:07 > 0:03:13- First off make the crust.- Woo hoo! - Could you zest me an orange please?
0:03:13 > 0:03:17- I certainly canski. - It is a suet pudding.
0:03:17 > 0:03:22Suet puddings. For vegetarians you can use vegetable suet - which this is.
0:03:22 > 0:03:26There is no need to use beef suet in a lemony pudding.
0:03:26 > 0:03:27But you can if you want.
0:03:29 > 0:03:32The Lemony Pond Pudding dates back to 1750.
0:03:32 > 0:03:37Back then it was made using beef suet, but I suppose they didn't have a choice.
0:03:37 > 0:03:41They certainly did not have many vegetarians!
0:03:41 > 0:03:45But, back in the 21st century, we're cracking on with our recipe.
0:03:45 > 0:03:52Place 150 grams of suet into a bowl together with 250 grams of self-raising flour
0:03:52 > 0:03:56and 50 grams of fresh white bread crumbs ready to make our pudding pastry.
0:03:58 > 0:04:02It gives you a bit of "sog". Sometimes in a pudding like this you want a bit of "sog".
0:04:02 > 0:04:06Now we need the zest of Kingy's orange to go in there.
0:04:06 > 0:04:11Meanwhile combine this mixture together with the zest of an orange
0:04:11 > 0:04:15and one tablespoon of demerara sugar, and then add your orange juice.
0:04:15 > 0:04:22- It is slippy now it is skinned. - It would be. It is naked.- Oh right.
0:04:22 > 0:04:26Pop this in here and squeeze it to make it up to 200 millilitres with some water.
0:04:26 > 0:04:31You would think cutting a lemon would be simple. Well it is.
0:04:31 > 0:04:33But what we do not want is the ends so discard those.
0:04:33 > 0:04:40Thinly slice the lemon. Try really thin. Look, you can virtually see through that.
0:04:41 > 0:04:47- Look. Thin.- Thin.- Into the suet mix, add your juice and water
0:04:47 > 0:04:49and work the dough into a ball.
0:04:49 > 0:04:51It is orangey and tangy.
0:04:51 > 0:04:55When the lemon juice explodes with the butterscotch and butter by God it is good.
0:04:55 > 0:04:58We've had lemons for a long time.
0:04:58 > 0:05:03- Lemons were on the banquet at James II's Coronation.- Yes.
0:05:03 > 0:05:07- He had lemon jellies. - Lemons come from far afield.
0:05:07 > 0:05:11One of the sad things is that ships would be full of lessons coming from
0:05:11 > 0:05:16the Far East, Portugal, whatever, and sailors were dying of scurvy.
0:05:16 > 0:05:18All the time they were dying of scurvy,
0:05:18 > 0:05:22the answer to their problems was sitting there in the hold
0:05:22 > 0:05:25- of the ship.- Yes they were carrying it weren't they?- They were.
0:05:25 > 0:05:28Now knead your dough on a very lightly floured surface
0:05:28 > 0:05:31until soft and pliable.
0:05:31 > 0:05:35- Kingy?- Yes. - What is your favourite pudding?
0:05:35 > 0:05:40I am not particularly a fan of really sweet puddings.
0:05:40 > 0:05:43I like a bit of complexity to them. What about you?
0:05:43 > 0:05:47I like a good old-fashioned syrup sponge. There's a comfort in it isn't there?
0:05:47 > 0:05:49There is.
0:05:50 > 0:05:54I wonder who thought of Suet? Who would looked at the kidney
0:05:54 > 0:05:57and thought the fat around that would be really handy?
0:05:57 > 0:05:59- Especially in a jam splat.- Yes. - There's another pudding.
0:05:59 > 0:06:01(BOTH) A jam splat.
0:06:01 > 0:06:03Yes. Or dead man's arm - the jam roly-poly.
0:06:03 > 0:06:06Classic. This ball's going to be the lid.
0:06:06 > 0:06:10And this ball I will craft into the sides of this basin.
0:06:10 > 0:06:13Grease your pudding bowl with butter
0:06:13 > 0:06:17and line with a small piece of grease proof paper on the bottom.
0:06:18 > 0:06:19There we go. We roll it out.
0:06:19 > 0:06:23We start to build a pudding of fabulous magnitude.
0:06:23 > 0:06:26Roll your dough to half a centimetre thick.
0:06:30 > 0:06:34You can see the orange zest just winking at you.
0:06:36 > 0:06:40Don't worry about the pleats. Just form that with your hands.
0:06:40 > 0:06:44It doesn't matter that the inside's a bit lumpy because your
0:06:44 > 0:06:49presentation side, that's going to be lovely and smooth, is formed by the basin.
0:06:51 > 0:06:53There we go. Start the build.
0:06:53 > 0:06:57It is a very simple process. What we're going to do is build up layers
0:06:57 > 0:07:01of lemon, sugar and butter. Just dot the butter around like that.
0:07:01 > 0:07:05What is brilliant is the lemons cook with the sugar and the butter -
0:07:05 > 0:07:07it makes its own butterscotch.
0:07:07 > 0:07:10It is like lemony butterscotch and a wonderful orange crust.
0:07:10 > 0:07:17- It is fabulous.- Repeat this process until all your ingredients are gone.
0:07:17 > 0:07:23As we're using 175 grams of both butter and sugar in this recipe
0:07:23 > 0:07:25it really is a calorific treat!
0:07:25 > 0:07:28# Everybody pinches my butter
0:07:28 > 0:07:33# They won't leave my butter alone... #
0:07:33 > 0:07:36Do you think you would be entitled to call the lemon one of your five
0:07:36 > 0:07:41a day, or do you think what it is wrapped in negates its health-giving properties?
0:07:41 > 0:07:45I think you get fat, but you do not get scurvy!
0:07:47 > 0:07:52I think you could. I do not think anybody would believe you though!
0:07:52 > 0:07:56- That is some pudding. - That is tradition.
0:07:56 > 0:08:01- Right.- I want to encapsulate that in a lovely thick suet lid.
0:08:01 > 0:08:07The thing about that is it will collapse a little bit on the side.
0:08:07 > 0:08:11The bottom will sink in. When the butter melts it will sink.
0:08:11 > 0:08:13Do not worry about that.
0:08:13 > 0:08:19Wet your finger like so. Put on the lid.
0:08:19 > 0:08:25Yes. Get the rolling pin around the edge.
0:08:25 > 0:08:27Swift movements and you get a lovely neat finish.
0:08:27 > 0:08:30- And the pud.- That is epic.
0:08:30 > 0:08:34And it's sealed, it's tight, it's there.
0:08:37 > 0:08:41'Now take a large piece of baking parchment and place over your bowl,
0:08:41 > 0:08:46'fold in a pleat in the paper to allow your pudding to expand - and it will expand.'
0:08:46 > 0:08:52'Oh yes. Then do exactly the same with a piece of tin foil'
0:08:52 > 0:08:56finally use a length of string to tie the whole thing together.
0:08:56 > 0:09:00You can even use the string to form a handle.
0:09:00 > 0:09:03If you can work out how to do it that is, it took us a while!
0:09:04 > 0:09:10- That's it.- Grand.- A handy handle to get your pudding in and out.
0:09:10 > 0:09:12- Perfect.- Perfect.
0:09:12 > 0:09:17We need a pan with some kind of trivet in the bottom.
0:09:17 > 0:09:20I have got an upturned flan ring.
0:09:20 > 0:09:22The sauce is good. Pop that in there.
0:09:22 > 0:09:27Pop your pudding in by its carefully crafted handle
0:09:27 > 0:09:30- and we fill that up with water. - Lovely.
0:09:30 > 0:09:35- You need to simmer for three and a half hours.- You do. - You need not to boil dry.
0:09:35 > 0:09:37If you do you will explode and we don't want that.
0:09:37 > 0:09:43This allows us time to indulge in the wonderful history of a pudding we know all too well.
0:09:43 > 0:09:47A pudding that's SO special we only eat it once a year.
0:09:47 > 0:09:51# Make, make, make, make, make, make a Christmas pudding
0:09:51 > 0:09:55# At an average cost of three and six... #
0:09:55 > 0:09:59The Chrissy pud is part of our history
0:09:59 > 0:10:01and part of our national heritage.
0:10:03 > 0:10:06It tastes really lovely and we can afford it. Dad likes it.
0:10:06 > 0:10:09- Any other reason? - I have always bought their mincemeat. - Ah.
0:10:09 > 0:10:12Everybody does you know, love.
0:10:12 > 0:10:16Robertson's Christmas pudding - as much a part of Christmas as Robertson's mincemeat.
0:10:16 > 0:10:18Man, I love a bit of Christmas pud, me.
0:10:18 > 0:10:21I'm not really a fan. Come to think of it we've always had
0:10:21 > 0:10:26a bit of a love/hate relationship with the Christmas pudding.
0:10:28 > 0:10:32But this truly British pudding nearly didn't make it to our dinner tables at all.
0:10:32 > 0:10:35If the Puritans had had their way in the 1600s
0:10:35 > 0:10:37it would have remained outlawed.
0:10:37 > 0:10:40Its sinfully rich ingredients have been
0:10:40 > 0:10:46described as "the invention of the scarlet whore of Babylon" no less.
0:10:46 > 0:10:47That's a bit much!
0:10:47 > 0:10:52The Quakers tried to ban it too, but you can't keep a good pudding down, oh no!
0:10:52 > 0:10:54The Christmas pud started life in the medieval times
0:10:54 > 0:10:58as a concoction of minced beef, wine, spices and sugar,
0:10:58 > 0:11:01sealed with copious amounts of fat and boiled in an intestine.
0:11:01 > 0:11:06Mmmmm, and a merry Christmas one and all(!)
0:11:06 > 0:11:09The Hack Pudding as it was called, endured several incarnations
0:11:09 > 0:11:13before ending up as the Christmas, or plum pudding, we know today.
0:11:13 > 0:11:18Prince Albert who wooed Queen Victoria with that
0:11:18 > 0:11:24woefully tiny moustache, is credited with making it a yearly tradition.
0:11:24 > 0:11:29And it was in 1843 that Charles Dickens' A Christmas Carol
0:11:29 > 0:11:33rekindled the joy of the Christmas pud in Britain.
0:11:33 > 0:11:37The now familiar cannonball of a pud was even used to boost
0:11:37 > 0:11:39morale during wartime.
0:11:39 > 0:11:44And it provided a seasonal taste of home to those on the frontline.
0:11:44 > 0:11:47The ration-friendly Christmas pudding may have been a challenge...
0:11:47 > 0:11:50but we weren't going to let that stop us!
0:11:50 > 0:11:53Recipes appeared using substitutes for limited ingredients
0:11:53 > 0:11:55- like dried egg... - And grated veg instead of fruit.
0:11:55 > 0:11:58A triumph of ingenuity!
0:11:59 > 0:12:04The Chrissy pud has survived and thrived in modern day Britain.
0:12:04 > 0:12:07It still remains the grand finale of any Christmas dinner.
0:12:07 > 0:12:09All aboard! Chocks away!
0:12:11 > 0:12:14But you know, there are loads of other puddings that
0:12:14 > 0:12:16grace our table more than once a year.
0:12:16 > 0:12:18And the Lemony Pond Pudding is one such pud.
0:12:18 > 0:12:23I can't wait a minute longer to try it out, let alone a month or a year!
0:12:23 > 0:12:30- Five, four, three, two, one.- Go! - You have reached your destination.
0:12:30 > 0:12:33- Yes, hi!- Look at that.
0:12:33 > 0:12:37Because we put that cleverly crafted handle on we should be able
0:12:37 > 0:12:41to lift it out. Theoretically.
0:12:41 > 0:12:43This is the moment of truth.
0:12:43 > 0:12:46Cut off the string.
0:12:50 > 0:12:53It smells good. Look at that.
0:12:53 > 0:12:57It's sunk a little there. We expected that. That's fine.
0:12:57 > 0:12:59It is golden. It is cooked.
0:13:01 > 0:13:03One, two, three, four. In one.
0:13:06 > 0:13:08Izzy busy.
0:13:12 > 0:13:18- In the mouth around the gums... - (BOTH) look out belly, here you come.
0:13:18 > 0:13:21You can see around the edge, the pond starting to ooze.
0:13:23 > 0:13:31- Oh!- It is sinking there but that is fine.- Look at the side. - It is perfect.- Look at that.
0:13:31 > 0:13:33That's our butter lemon juice. Butterscotch.
0:13:33 > 0:13:37- Look. It is oozing out. - That could not be better.
0:13:37 > 0:13:40That is our Lemony Pond Pudding.
0:13:43 > 0:13:47- I will get the ice cream, you carve. - Right.- Two scoops.- Thank you.
0:13:50 > 0:13:54# When will that be say the bells of Stepney... #
0:13:54 > 0:13:59- I think we need a big spoon.- We do. Look at that.
0:14:02 > 0:14:06- As they say, a little of what you fancy...- does you good.
0:14:06 > 0:14:13This is the bit though. It is that shredded lemon. The butterscotch and the ice cream.
0:14:16 > 0:14:18- It is great isn't it?- Mm hm.
0:14:18 > 0:14:26You expect it to be really sweet, but the marriage of lemons
0:14:26 > 0:14:31and the sugar is quite perfect, so you get the zest.
0:14:31 > 0:14:37- And the citrus.- And the orange flavoured crust. It is to die for isn't it?
0:14:37 > 0:14:39- Really good.- Literally.
0:14:39 > 0:14:47If this is the start of our voyage of culinary discovery in the pudding world, cast me off!
0:14:47 > 0:14:50Yeah. Forget the anchor.
0:14:56 > 0:14:58The Lemony Pond Pudding comes from Sussex,
0:14:58 > 0:15:01but you can try a different variant made over the county border
0:15:01 > 0:15:03called the Kentish Well Pudding if you like.
0:15:03 > 0:15:07That one contains dried fruit instead of lemons.
0:15:08 > 0:15:11In fact it is Kent where we are heading to next.
0:15:11 > 0:15:13Canterbury to be exact.
0:15:16 > 0:15:19Puddings are the stuff memories are made of.
0:15:19 > 0:15:22- The perfect end to a meal. - And the ultimate comfort food.
0:15:22 > 0:15:24A few years back our traditional puds were
0:15:24 > 0:15:28overlooked in favour of black forest gateaux and tiramisus.
0:15:28 > 0:15:31But you can keep your fancy foreign deserts, for British puddings
0:15:31 > 0:15:34have made a comeback and in one corner of the country
0:15:34 > 0:15:37they are being positively celebrated.
0:15:38 > 0:15:41Our Best Of British food heroes Jo and Phil Owen
0:15:41 > 0:15:45are helping to keep the tradition of pudding making alive.
0:15:45 > 0:15:49They opened their tearoom four years ago and the puddings became
0:15:49 > 0:15:52so successful that they set up a monthly Pudding Society to
0:15:52 > 0:15:54commemorate Britain's heritage
0:15:54 > 0:15:57and rejoice in the delights of the sweet trolley.
0:15:57 > 0:16:01The Pudding Society are aiming to meet once a month.
0:16:01 > 0:16:0630 is our maximum and we have been full for the ones we have done so far.
0:16:06 > 0:16:09It is taking off really well. People love pudding.
0:16:09 > 0:16:12There are so few places that you can go nowadays
0:16:12 > 0:16:14to get a decent steam pudding.
0:16:14 > 0:16:18It is preserving the history of puddings as well.
0:16:18 > 0:16:22There comes a point where people are fed up with the complete fine
0:16:22 > 0:16:26dining and small portions that you get that the end of a meal
0:16:26 > 0:16:28and they just want to pig out.
0:16:28 > 0:16:31You do not have to be as precise as you do with fine deserts.
0:16:31 > 0:16:34They are supposed to look big. They are supposed to look like school dinners.
0:16:34 > 0:16:38- Dollop on to the plate. - Yes, a good old dollop onto the plate.
0:16:38 > 0:16:42We pride ourselves on making everything here.
0:16:42 > 0:16:43We make everything fresh.
0:16:43 > 0:16:45When you go to a restaurant
0:16:45 > 0:16:49and they've brought a cheesecake out of the freezer it is disheartening
0:16:49 > 0:16:52because this country is great for pudding.
0:16:52 > 0:16:54- We've got the best puddings in the world!- Yes!
0:16:54 > 0:16:58Phil and Jo aren't the only ones running a pudding club either,
0:16:58 > 0:17:04There are several others dotted around the UK all paying homage to the gorgeous British pud.
0:17:04 > 0:17:07If I could eat anything it would be a Christmas pudding -
0:17:07 > 0:17:11maybe because you only get it once a year, but it is certainly one that I enjoy the most.
0:17:11 > 0:17:13- You cannot stand it. - I cannot stand it.
0:17:13 > 0:17:16I have to eat a little one of my own on Christmas Day.
0:17:16 > 0:17:17I have my own little chocolate pudding.
0:17:17 > 0:17:21When I met him he'd only eat his auntie's chocolate cake.
0:17:21 > 0:17:23I have come a long way since then.
0:17:25 > 0:17:31Around 20 society members will gather this evening to sample Jo's puddings.
0:17:31 > 0:17:35The one they have chosen for tonight is the Lord Randall's pudding,
0:17:35 > 0:17:39named after some poor chap in the 13th century ballad of the same name.
0:17:39 > 0:17:43We have chosen to do the Lord Randall pudding because it's an orange pudding
0:17:43 > 0:17:48and the past few Pudding Society club, we've done lemon puddings
0:17:48 > 0:17:51and we stumbled across the Lord Randall Pudding.
0:17:51 > 0:17:53In the song Lord Randall is poisoned by his sweetheart.
0:17:53 > 0:17:58But no-one knows who he was or why the pudding was named after him.
0:17:58 > 0:18:01It definitely does not contain any poison.
0:18:01 > 0:18:04FOLK SONG PLAYS
0:18:11 > 0:18:15The method is like making any other sponge pudding with your butter,
0:18:15 > 0:18:18your sugar and your eggs. Then all you have left to add
0:18:18 > 0:18:23is flour and some milk to make it a much looser consistency.
0:18:23 > 0:18:29Then all the flavourings go in which is half a bag of apricots...
0:18:32 > 0:18:34..and half a jar of marmalade.
0:18:36 > 0:18:39For two and a half hours this is going to steam.
0:18:39 > 0:18:41That is it. It is ready to go in.
0:18:41 > 0:18:45This steamed pudding is crammed with apricots
0:18:45 > 0:18:48and will be topped with a glaze of orange marmalade.
0:18:48 > 0:18:51When you steam a pudding it gives it an entirely different texture.
0:18:51 > 0:18:55By steaming it you are going to get that heaviness renowned in our puddings.
0:18:55 > 0:18:58It is a slower process so it takes a lot longer to steam a pudding than
0:18:58 > 0:19:00it would to bake a pudding.
0:19:00 > 0:19:03Doing that gives it that texture
0:19:03 > 0:19:05when you bite into it which you do not get if you get a cake.
0:19:05 > 0:19:08So I prefer everything steamed if I can help it.
0:19:08 > 0:19:10After a little savoury starter the Pudding Society
0:19:10 > 0:19:14members will be presented with seven delicious puds to choose from
0:19:14 > 0:19:16Seven?! Crumbs, that's a lot!
0:19:17 > 0:19:19There we go.
0:19:19 > 0:19:22I have great pleasure in welcoming you all to the Pudding Society this evening.
0:19:22 > 0:19:24But first they must take the pudding pledge.
0:19:24 > 0:19:27I do solemnly pledge to the Pudding Society...
0:19:27 > 0:19:30(ALL) I do solemnly pledge to the Pudding Society...
0:19:30 > 0:19:32..that I shall willingly eat pudding...
0:19:32 > 0:19:35(ALL) ..that I shall willingly eat pudding...
0:19:35 > 0:19:37- ..until I have to... - (ALL) ..until I have to...
0:19:37 > 0:19:39..undo the top button of my trousers.
0:19:39 > 0:19:42(ALL) ..undo the top button of my trousers.
0:19:42 > 0:19:44Thank you very much. Well done.
0:19:46 > 0:19:49Each pudding is presented to the diners...
0:19:49 > 0:19:52Pudding number one - the Eve's Pudding.
0:19:52 > 0:19:53APPLAUSE
0:19:53 > 0:19:57..along with a potted history of each dish.
0:19:57 > 0:20:02The name is a reference to Eve - from the tree of knowledge of good and evil.
0:20:02 > 0:20:07They'll vote for their favourite pudding of the night and the winner will be crowned king of puddings.
0:20:07 > 0:20:11- Treacle Sponge. - APPLAUSE
0:20:11 > 0:20:14- Spotted Dick. - CHEERING AND APPLAUSE
0:20:16 > 0:20:19The sherry trifle.
0:20:19 > 0:20:24Not technically a pudding but always a crowd pleaser.
0:20:24 > 0:20:27Trifle was really at its height in the 1970s
0:20:27 > 0:20:29where it graced numerous buffet tables,
0:20:29 > 0:20:33served in a glass dish to show off its colourful layers
0:20:33 > 0:20:36It truly is a beautiful thing!
0:20:36 > 0:20:39The earliest known use of the name trifle was for a thick cream,
0:20:39 > 0:20:43flavoured with sugar, ginger and rosewater
0:20:43 > 0:20:45But it wasn't really until the mid-1700s
0:20:45 > 0:20:48when jelly was added that trifles started to become anything
0:20:48 > 0:20:53like the glorious smorgasbord of stodge we know and love today.
0:20:53 > 0:20:58- You picked fruit. There you are sweetheart. - Thank you.- You're welcome.
0:20:58 > 0:21:03- That looks lovely.- Very nice. - I'm going to go small first of all.
0:21:03 > 0:21:08- Eve's pudding. There we are.- Getting into a routine.- Treacle sponge.
0:21:08 > 0:21:15- Definitely treacle sponge. By far. - The bakewell pudding was the one for me.
0:21:15 > 0:21:18Hopefully I will be able to try some more.
0:21:18 > 0:21:20All I know is try everything else
0:21:20 > 0:21:23and then come back to the light ones
0:21:23 > 0:21:28and then go back into my favourites and that will see you through.
0:21:28 > 0:21:29It is a champion strategy.
0:21:33 > 0:21:37Ee, after sampling all that lovely pud, it's time for the guests to give their verdicts.
0:21:37 > 0:21:41Let's start with the Eve's pudding. Hands up.
0:21:41 > 0:21:45The Bakewell pudding.
0:21:45 > 0:21:48Hands up for the sherry trifle.
0:21:48 > 0:21:49AUDIENCE: Yes!
0:21:49 > 0:21:53Hands up for the Lord Randall.
0:21:53 > 0:21:57And, finally, the chocolate bread and butter pudding.
0:21:57 > 0:22:00Are you ready for me to announce the winner?
0:22:00 > 0:22:02CUTLERY JANGLES
0:22:05 > 0:22:07Tonight's winner is...
0:22:09 > 0:22:11..the sherry trifle!
0:22:11 > 0:22:12CHEERING
0:22:15 > 0:22:17Well done, sherry trifle.
0:22:17 > 0:22:21This is the winning pudding. It doesn't seem like an awful lot of it's gone down.
0:22:23 > 0:22:25I wasn't expecting that one.
0:22:25 > 0:22:28Well, at the end of the day, they don't have to be elaborate.
0:22:28 > 0:22:30Puddings are all about the pleasure.
0:22:30 > 0:22:32And as the diners will agree,
0:22:32 > 0:22:37our great British puds are very much alive and well.
0:22:38 > 0:22:42Puddings may be enjoying a renaissance now,
0:22:42 > 0:22:48but they were pretty popular back in the '60s, before they fell out of fashion.
0:22:48 > 0:22:53TV chefs have been instrumental in keeping these jewels of our foodie heritage alive.
0:22:53 > 0:22:57In the past five decades, TV chefs have been fundamental
0:22:57 > 0:23:00in shaping the way we eat and think about food.
0:23:00 > 0:23:04What have we got to do with puddings, then?
0:23:04 > 0:23:08Well, we've got vintage Fanny Craddock.
0:23:08 > 0:23:12'We're going to go back in time to watch an old classic on puddings and cakes.'
0:23:12 > 0:23:16Are you intrigued to find out what Fanny is going to do with a pudding?
0:23:17 > 0:23:21'One of our favourites, and one of the most memorable,
0:23:21 > 0:23:26'is the legendary queen of the kitchen - the formidable Fanny Craddock.'
0:23:26 > 0:23:29Do you know, Fanny Craddock wrote 100 cookbooks?
0:23:29 > 0:23:31- Did she? - Yeah, she did.
0:23:31 > 0:23:34Apparently she inspired thousands of housewives to cook.
0:23:34 > 0:23:40The Queen Mother thanked her for improving the standard of catering throughout the British Isles.
0:23:40 > 0:23:42- Really?- Yeah!
0:23:42 > 0:23:44This is something that always amuses me,
0:23:44 > 0:23:48because the name is zuppa Inglese.
0:23:48 > 0:23:51And zuppa Inglese, if you translate it literally,
0:23:51 > 0:23:54is no more or less than English soup.
0:23:54 > 0:23:57Whereas, of course, this is a trifle of Italian style.
0:23:57 > 0:24:00That's confectioner's custard spread on that one.
0:24:00 > 0:24:04And that is sieved apricot puree spread on that one.
0:24:04 > 0:24:09We'll do those straight on there. They've been moistened, as I'm going to do this one.
0:24:09 > 0:24:12We'll just do the last two layers...
0:24:12 > 0:24:15You know, it's funny, Fanny, like the Pudding Society,
0:24:15 > 0:24:18saw the trifle to be a pudding.
0:24:18 > 0:24:21But this one really looks more like a cake.
0:24:21 > 0:24:26Do you know what I find about Fanny Craddock, she scares me.
0:24:26 > 0:24:27She scared the nation.
0:24:27 > 0:24:31'This recipe first appeared in the Italy in the late 19th century.'
0:24:31 > 0:24:37'Apparently, the rulers of Ferrara asked their cooks to recreate the sumptuous English trifle
0:24:37 > 0:24:41'they'd enjoyed at the Elizabethan court, and this was it.'
0:24:41 > 0:24:43This is a sherry shaker, a Victorian job,
0:24:43 > 0:24:47which I picked up in a junk shop in Reading for a shilling.
0:24:47 > 0:24:51And in it I've got a mixture of Strega and chianti.
0:24:51 > 0:24:57Strega is, as you know, a very popular liqueur from Italy.
0:24:57 > 0:25:00It's very strong, so I never use it as the Italians do...
0:25:00 > 0:25:02Sherry, Strega and chianti.
0:25:02 > 0:25:04It's a right old mix.
0:25:04 > 0:25:08Here comes Simon with the thing that we cover it with. Thank you, Simon.
0:25:08 > 0:25:12And that is meringue, which we've also studded.
0:25:12 > 0:25:14'Trifle's a national favourite,
0:25:14 > 0:25:18'so I suppose you understand why the Italians wanted to copy it.'
0:25:18 > 0:25:22Of course, it's the sponge we use for making the Swiss roll.
0:25:22 > 0:25:27The one that needs no fat and yet, wrapped in foil or put in a tin,
0:25:27 > 0:25:29will keep for up to ten days.
0:25:29 > 0:25:33Now, meringue mixture in here. This is how we go to work.
0:25:33 > 0:25:35I'm only going to do part of it. Start with the bag.
0:25:35 > 0:25:40We push wider when we get to here. We turn the corner and we chase back again.
0:25:40 > 0:25:43It's a bake meringue on top of this sponge-cake trifle affair
0:25:43 > 0:25:45with three kinds of liquor in it.
0:25:45 > 0:25:49Do you know, I bet that tastes quite nice.
0:25:49 > 0:25:51It's certainly an epic pudding, isn't it?
0:25:51 > 0:25:55I don't see it as a pudding, but it is epic, I'll give you that.
0:25:55 > 0:25:58Maybe the confusion comes from the misuse of the word "pudding".
0:25:58 > 0:26:01You know, when people simply mean "dessert".
0:26:01 > 0:26:03I don't know. Either way, mate,
0:26:03 > 0:26:07I'd be way too scared to question the fearsome Fanny Craddock.
0:26:07 > 0:26:09There is practically no limit to what you can do with this.
0:26:09 > 0:26:12I can tell you of the simplest pudding of all.
0:26:12 > 0:26:15'If she says it's a pudding, it's a pudding.'
0:26:20 > 0:26:22'Next on our voyage of pudding discovery,
0:26:22 > 0:26:25'we're hitting the road and heading north.'
0:26:25 > 0:26:27'Deep in the heart of the Lancashire countryside
0:26:27 > 0:26:31'lies the village of Ramsbottom.'
0:26:31 > 0:26:36'A peaceful little village that's about to become a battleground.'
0:26:38 > 0:26:40It's Sunday and the crowds are starting to gather
0:26:40 > 0:26:45to take part in a conflict that dates back to the 15th century.
0:26:45 > 0:26:47And, yes, it's all about puddings.
0:26:47 > 0:26:51The enemy - the Yorkshire pudding.
0:26:51 > 0:26:55The hero - Lancashire's very own black pudding.
0:26:55 > 0:26:59And today, they will be locked in mortal combat.
0:26:59 > 0:27:04Because we've come to the World Black Pudding Throwing Championships.
0:27:04 > 0:27:08He's not wrong.
0:27:08 > 0:27:13'That's right. A world championship. For throwing black puddings.'
0:27:13 > 0:27:16'After all, us Brits have a strange tradition
0:27:16 > 0:27:20'of having slightly mad food-related festivals and competitions.'
0:27:20 > 0:27:22'The aim of the competition
0:27:22 > 0:27:27'is to knock off as many Yorkshire puddings as you can from a 20ft-high platform.
0:27:27 > 0:27:30'And you've got three goes at it.'
0:27:30 > 0:27:35'The weapon is a six-ounce competition-standard black pudding.'
0:27:35 > 0:27:37'And the winner receives a golden pudding
0:27:37 > 0:27:40'and the all-important bragging rights.'
0:27:43 > 0:27:48'This event is the brainchild of Jimmy Cunliffe and Phil Taylor.
0:27:48 > 0:27:53'They've held the World Championship Black Pudding Throwing contest in Ramsbottom since 2001.'
0:27:53 > 0:27:58'We caught up with them to find out more and to ready our weapons.'
0:27:58 > 0:28:05Now, Phil, I'm putting black pudding down a pair of tights on a Sunday in the pub.
0:28:07 > 0:28:11The idea is that the black puddings won't splatter all over the road
0:28:11 > 0:28:16and leave us with horrible gunge on the road after the event.
0:28:16 > 0:28:19So we've got about 150 of these to go at.
0:28:19 > 0:28:23- So we lob the black puddings at Yorkshire puddings, don't we?- Yes.
0:28:23 > 0:28:26And this rivalry goes back centuries to the War of the Roses.
0:28:28 > 0:28:33'The War of the Roses took place between 1455 and 1485
0:28:33 > 0:28:38'between two rival Royal houses - the House of York and the House of Lancaster.'
0:28:38 > 0:28:42'They fought a series of battles for the right to the English throne.'
0:28:42 > 0:28:44'Lancaster emerged triumphant
0:28:44 > 0:28:49'and it's been a source of bitter rivalry in these parts ever since.'
0:28:49 > 0:28:52'But what's this all got to do with black puddings?'
0:28:52 > 0:28:55In the time of the War of the Roses, the battle was going on
0:28:55 > 0:29:00and they'd ran out of ammunition at Stubbings Bridge.
0:29:00 > 0:29:04And the Lancashire lads were throwing food at the Yorkshire lads
0:29:04 > 0:29:09and the Yorkshire lads were whizzing Yorkshire puddings back at the Lancashire lads.
0:29:09 > 0:29:15They did used to catapult rotting meat and stuff at the enemy in order to spread disease.
0:29:15 > 0:29:19- It could have come from that, couldn't it? - I never thought of that.
0:29:19 > 0:29:22But this is the history I've heard about.
0:29:22 > 0:29:26Er, Lancashire won the war and he who wins the war writes history.
0:29:26 > 0:29:28So I'm not going to argue with that.
0:29:28 > 0:29:32'Either way, I know which pudding I'd rather be hit by.'
0:29:32 > 0:29:35There's a thingie my Auntie Hilda used to sing...
0:29:35 > 0:29:39# All of a sudden a dirty great puddin' came floating through the air
0:29:39 > 0:29:42# It missed my mother and hit my father and knocked him off the chair. #
0:29:42 > 0:29:45You couldn't say the same about a Yorkshire pudding.
0:29:45 > 0:29:49- If somebody threw that it would hit you and you'd go, "Tut." - You'd be like that.
0:29:52 > 0:29:57'Meanwhile, outside, our first brave pudding throwers are stepping up to the golden grid.'
0:30:00 > 0:30:05'Is it easier than it looks, or more difficult? It's hard to tell.
0:30:05 > 0:30:09'Some of these boys have had years of practice.'
0:30:09 > 0:30:11'Still, I do fancy my chances.'
0:30:11 > 0:30:13Not bad. Not bad.
0:30:13 > 0:30:15Oh, eh!
0:30:15 > 0:30:20'A pair of puddings throwing one type of pudding at another type of pudding -
0:30:20 > 0:30:22'surely it's a match made in heaven?'
0:30:24 > 0:30:26FANFARE
0:30:26 > 0:30:28'Time to find out.'
0:30:28 > 0:30:32Ladies and gentlemen, we've got Si and Dave from the Hairy Bikers.
0:30:32 > 0:30:34CHEERING
0:30:36 > 0:30:41'Dressed in Ramsbottom team colours, it's over to us to put our skills to the test.
0:30:41 > 0:30:43'It can't be that difficult can it?'
0:30:43 > 0:30:47- Did you see that?- I know. Have you got your eye in?
0:30:47 > 0:30:50Here we go. Come on, give 'em some encouragement.
0:30:51 > 0:30:53CHEERING
0:30:54 > 0:30:56GROANING
0:30:56 > 0:30:59CHEERING
0:30:59 > 0:31:00'Si's done it.'
0:31:00 > 0:31:02Tension now.
0:31:02 > 0:31:03ALL: Oh!
0:31:03 > 0:31:05'The pressure's on.'
0:31:09 > 0:31:11'I don't want to let the side down.'
0:31:11 > 0:31:13ALL: Oh!
0:31:17 > 0:31:19ALL: Ah!
0:31:19 > 0:31:22Come on, mate.
0:31:22 > 0:31:23Go on, then, go on.
0:31:25 > 0:31:27APPLAUSE
0:31:27 > 0:31:29- Zero.- 'Better luck, next time.'
0:31:29 > 0:31:31Thank you!
0:31:31 > 0:31:33'Let's leave the professionals to it
0:31:33 > 0:31:35'while we sample some of these infamous puddings.'
0:31:38 > 0:31:42'And who better to try one from than Tony and Mary Chadwick,
0:31:42 > 0:31:45'the heroes of the Bury black pudding?'
0:31:45 > 0:31:48- Heh, heh, Chadwick. Hello, Mary.- Hello.
0:31:48 > 0:31:51The black-pudding goddess from Bury.
0:31:51 > 0:31:54'They've been making black puddings for over 20 years.'
0:31:54 > 0:31:57'In Mary's case, since she was six.'
0:31:57 > 0:32:02'The recipe dates back to 1865 and has earned them quite a reputation.'
0:32:02 > 0:32:04- £2.09. Would you like a carrier bag? - Thank you.
0:32:04 > 0:32:07'In their mix goes pig fat, dried pig's blood, oatmeal,
0:32:07 > 0:32:10rusk, barley and a bit of water.'
0:32:10 > 0:32:16'This gets piped into a skin made from the intestines of an animal, in this case, a pig.'
0:32:18 > 0:32:20'If history is to be believed,
0:32:20 > 0:32:24this delicacy has been enjoyed for centuries, and I mean centuries.'
0:32:24 > 0:32:27'The oldest reference to black pudding
0:32:27 > 0:32:30'goes back to around 1000 BC and Homer's Odyssey,
0:32:30 > 0:32:36'which refers to a stomach filled with blood and fat, roasted over a fire.'
0:32:36 > 0:32:41'There's even a 15th-century recipe for a black pudding using a porpoise.'
0:32:41 > 0:32:46'Enough talk, it's time to try one of these pieces of history.'
0:32:46 > 0:32:51'I don't think either of us has handled food this long before without eating it.'
0:32:51 > 0:32:54HE CHUCKLES Here you go, mate.
0:32:54 > 0:32:55Ah, look, man.
0:32:56 > 0:33:01- These, probably, are the best black puddings in the world. - How do you feel
0:33:01 > 0:33:04about seeing your fine produce being hurled against the wall?
0:33:04 > 0:33:07It's OK, it's a completely different product.
0:33:07 > 0:33:10They're competition puddings, six and seven-eighths of an ounce,
0:33:10 > 0:33:13and they've all been tested.
0:33:13 > 0:33:16- I would never have thought it was that much bother.- Oh, yes.
0:33:16 > 0:33:19- We have researched this for years. - Hold on, hold on!
0:33:19 > 0:33:23The competition black pudding is aerodynamically sound
0:33:23 > 0:33:25to hit said Yorkshire pudding?
0:33:25 > 0:33:28I've read this. The weight and aerodynamic properties of a black pudding
0:33:28 > 0:33:30are important to the sport.
0:33:30 > 0:33:32People have been hurt doing this,
0:33:32 > 0:33:34because once you get to, like, 42 knots
0:33:34 > 0:33:37rather than miles per hour, cos that's what you measure it in...
0:33:37 > 0:33:39'It's catching...
0:33:39 > 0:33:42'Dave, come back. I'm not ready to lose you to a pudding just yet!
0:33:42 > 0:33:44'Where've you gone?
0:33:44 > 0:33:46'Dave?!
0:33:46 > 0:33:49'The competition's rattling on, and Dave's still prattling on.'
0:33:49 > 0:33:52If one goes off like that,
0:33:52 > 0:33:56the velocity of it on the spin off, on the turn and the final...
0:33:56 > 0:33:58- Catastrophic. - Thank you very much, chaps.
0:33:58 > 0:34:01'But thankfully we've another pudding to make
0:34:01 > 0:34:04'so I've lured him back, for now.'
0:34:08 > 0:34:11We want to make you a medieval British classic
0:34:11 > 0:34:15that's almost as old as the black pudding itself.
0:34:15 > 0:34:18This is food that we were built on.
0:34:18 > 0:34:20It was. Two, three, four...
0:34:20 > 0:34:21Pease pudding hot...
0:34:21 > 0:34:25- Pease pudding cold. - Pease pudding in the pot... - Nine days old.
0:34:25 > 0:34:29- You've all heard the rhyme, now eat the plate.- Yes. Pease pudding.
0:34:29 > 0:34:34- Gammon with a mustard sauce. - It's a northern classic.- It is.
0:34:34 > 0:34:38But it is absolutely, utterly rooted in British history.
0:34:38 > 0:34:42To make our pease pudding, which will be good hot or cold,
0:34:42 > 0:34:48soak 300g of dried yellow split peas for 20 minutes.
0:34:48 > 0:34:50Meanwhile melt 25 g of butter,
0:34:50 > 0:34:52and roughly chop one medium-sized onion.
0:34:54 > 0:34:56When was the first time you had had pease pudding?
0:34:56 > 0:35:00- I think it was when I was just about off the bottle.- Same as me.
0:35:00 > 0:35:04We used to have pease pudding, but we couldn't afford gammon
0:35:04 > 0:35:05so we used a ham hock in it.
0:35:05 > 0:35:08You stripped the meat of the hock in the pudding.
0:35:08 > 0:35:10But the best bit was cold pease pudding.
0:35:10 > 0:35:15The nostalgia, the onions, it's making me weep.
0:35:15 > 0:35:17My mother, my mother would make this...
0:35:17 > 0:35:20It's all right, mate. Don't you worry.
0:35:20 > 0:35:24It's not my mother, it's the onions. They're killing me.
0:35:24 > 0:35:26Right, onion goes in the pan, not to be browned.
0:35:26 > 0:35:30There's something quintessentially fantastic
0:35:30 > 0:35:34about the smell of onions and butter or oil.
0:35:34 > 0:35:36I love it.
0:35:36 > 0:35:41- Basically it was one of the stalwart recipes of the family.- Yeah.
0:35:41 > 0:35:43You always had it, it was always there.
0:35:43 > 0:35:45I can remember sitting with my granddad,
0:35:45 > 0:35:47and I must have been about three
0:35:47 > 0:35:49because my granddad died when I was just about four,
0:35:49 > 0:35:52sitting eating pease pudding.
0:35:52 > 0:35:55There was always a spare ham hock on the go
0:35:55 > 0:35:59and he'd strip the ham hock off and build it and me mam...
0:35:59 > 0:36:02Oh, the smell of the stotties in the oven.
0:36:02 > 0:36:08It was epic. That was my first memory, that was my absolutely...
0:36:08 > 0:36:12This recipe takes a bit of time, but it's really worth it.
0:36:12 > 0:36:14If you fancy a weekend in the kitchen,
0:36:14 > 0:36:16just give it a go because it's brilliant.
0:36:16 > 0:36:18It's really yummy.
0:36:20 > 0:36:24Now, this is gammon, it's pork that's been salted, cured.
0:36:24 > 0:36:27We need to get rid of some of that salt before we go any further.
0:36:27 > 0:36:30So what we do is put it in a big pan of water,
0:36:30 > 0:36:34bring it to the boil, discard the water.
0:36:34 > 0:36:37So we blanche the ham and that gets rid of the excess salt.
0:36:37 > 0:36:39Then fry your chopped onion,
0:36:39 > 0:36:42together with a good pinch of dried thyme and one bay leaf
0:36:42 > 0:36:46before adding your split peas and one litre of water to the pan.
0:36:46 > 0:36:51Simmer for 30-40 minutes until the liquid is well reduced.
0:36:52 > 0:36:56- Oh, yes!- The smell of home. That and Steradent.- Yes.
0:36:56 > 0:36:59We're going to extract the ham.
0:36:59 > 0:37:04I'm going to throw that down the sink and rinse the pan out
0:37:04 > 0:37:06ready for the pea build.
0:37:06 > 0:37:09Let's remove the bay leaf. Right.
0:37:09 > 0:37:13Gas off? To that, nutmeg.
0:37:14 > 0:37:18You need a lot of seasoning, don't you?
0:37:18 > 0:37:20Remember the salt in the gammon.
0:37:20 > 0:37:23Pepper, don't be too scared of that,
0:37:23 > 0:37:27but you need to slightly under salt this.
0:37:27 > 0:37:30What you don't want to happen
0:37:30 > 0:37:34is that the salt that may still come out of the gammon
0:37:34 > 0:37:39will seep into those peas when we cook them together.
0:37:39 > 0:37:42Allow your pea mixture to cool for ten minutes before blitzing
0:37:42 > 0:37:46with a stick blender until the peas form a thick puree.
0:37:46 > 0:37:47My mother never had this.
0:37:47 > 0:37:52- No way.- She would have passed it through a set of old tights.
0:37:55 > 0:37:57Right, that's lovely, now put an egg in.
0:37:57 > 0:38:00The egg's going to make it more pudding-y.
0:38:00 > 0:38:03Get it in quick, you don't want to scramble it.
0:38:03 > 0:38:05Look at that.
0:38:05 > 0:38:11- That is lovely. - Now this is only part cooked.
0:38:11 > 0:38:13We're going to poach this with a gammon
0:38:13 > 0:38:16and it's going to take in all those lovely bacon juices.
0:38:16 > 0:38:19We need to put this in a pudding cloth.
0:38:19 > 0:38:23The pudding cloth was invented in the 17th century
0:38:23 > 0:38:25and provided a major breakthrough.
0:38:25 > 0:38:29It meant that animal guts were no longer required for the casing of the pudding
0:38:29 > 0:38:31and they could be made at any time of the year.
0:38:31 > 0:38:34Just pop that in the cloth.
0:38:35 > 0:38:40This is going to hold it in a really nice shape whilst it's in with the gammon.
0:38:40 > 0:38:44And we will have a proper pease pudding.
0:38:44 > 0:38:47'The fact that anyone could own a pudding cloth
0:38:47 > 0:38:53'meant that puddings became part of the daily fare of all social classes.'
0:38:55 > 0:38:57Now, we start to build.
0:38:57 > 0:39:00Pop your pudding, next to the gammon.
0:39:01 > 0:39:03Like so.
0:39:03 > 0:39:07'Next, roughly chopped one carrot and two sticks of celery,
0:39:07 > 0:39:11'quarter an onion and stuff a clove into each quarter.
0:39:11 > 0:39:14'Add all of these into your pan, alongside the gammon and pudding,
0:39:14 > 0:39:19'with around ten peppercorns and two bay leaves.'
0:39:19 > 0:39:25The poaching liquor that your pease pudding is going in is pretty spectacular.
0:39:25 > 0:39:28We serve this, the pudding on one side, slices of gammon,
0:39:28 > 0:39:32then, we're going to make a mustard cream sauce to pour over the top.
0:39:32 > 0:39:37Don't forget, this is all about recycling the flavours
0:39:37 > 0:39:39and not wasting anything.
0:39:39 > 0:39:43We're going to pour some water until it covers the gammon and the wedges.
0:39:43 > 0:39:47And leave it to simmer for an hour and a quarter.
0:39:49 > 0:39:54Keep an eye that it doesn't boil dry. Do you fancy a game of Ludo?
0:39:54 > 0:39:56- Good idea.- Excellent.
0:39:56 > 0:40:00'By the 19th-century, boiled pudding moulds
0:40:00 > 0:40:04'were found along with metal pudding boilers with clip-on lids.
0:40:04 > 0:40:07'Now the cloth may be on the wane, but the British pudding fan club
0:40:07 > 0:40:12'continues to grow and grow, much like a pudding.
0:40:13 > 0:40:16- Beautiful.- Nice, mate.
0:40:16 > 0:40:18- Shall I set the gammon aside to rest?- Yes.
0:40:22 > 0:40:26The pudding, look, you see how it's expanded in the bag. Fantastic.
0:40:26 > 0:40:32'To accompany our juicy pudding, we're making a mustard sauce.'
0:40:33 > 0:40:37'For this, melt 25 grams of butter in a pan,
0:40:37 > 0:40:41'add a dessert spoonful of plain flour and make a roux.
0:40:42 > 0:40:45'Before slowly adding half a pint of the reserved stock.'
0:40:47 > 0:40:50'Then add a teaspoon of both wholegrain and English mustard,
0:40:50 > 0:40:54'followed by five tablespoons of single cream.
0:40:54 > 0:41:00'Simmer, season and serve in a warmed jug.'
0:41:01 > 0:41:04Yes, that looks perfect.
0:41:04 > 0:41:09- We're ready to plate up, aren't we? It looks nice ham, that.- It is.
0:41:09 > 0:41:13That's just a piece of gammon from the supermarket, nothing fancy.
0:41:13 > 0:41:15Let's unleash the pudding.
0:41:15 > 0:41:17Right.
0:41:17 > 0:41:19MUSIC: A Space Odyssey
0:41:19 > 0:41:24Dum, dum, dum-dum!
0:41:28 > 0:41:32Yes, yes, yes, yes, yes.
0:41:32 > 0:41:35That is a pease pudding.
0:41:41 > 0:41:43Parfait!
0:41:44 > 0:41:47I must say I'm quite overcome with this.
0:41:47 > 0:41:51Mustard cream sauce. Eek, look at that.
0:41:51 > 0:41:56It's an old way, it's a bold way but it's a savoury pudding.
0:41:56 > 0:42:00Do you know what, if our mothers are looking down on us, they be proud of that.
0:42:00 > 0:42:03Well, it's all about the peas.
0:42:07 > 0:42:09Well?
0:42:09 > 0:42:11Oh...
0:42:11 > 0:42:13That's splendid, isn't it?
0:42:13 > 0:42:19Nobody can say that the split pea doesn't have a place in the world.
0:42:19 > 0:42:22Mix the mustard, the gammon and the pease.
0:42:25 > 0:42:27- Mmm.- That's epic.
0:42:27 > 0:42:29That is epic.
0:42:29 > 0:42:32# We are the champions... #
0:42:32 > 0:42:35'Now if you want to try pease pudding cold,
0:42:35 > 0:42:40'allow the gammon and pudding to cool and then use as a delicious filling for a Stottie cake,
0:42:40 > 0:42:44'essentially a pease pudding sandwich.'
0:42:45 > 0:42:48- BOTH:- Yummy!
0:42:50 > 0:42:53Us Brits have really excelled ourselves
0:42:53 > 0:42:57when it comes to the taste entity, that is, the pudding.
0:42:57 > 0:43:01'We've seen sweet puds, meat puds, puds you can throw and puds that grow.
0:43:01 > 0:43:06'Puddings of old, puddings of new, real British classics, 'tis true!
0:43:06 > 0:43:10'And without them, we Brits really wouldn't be who we are today.
0:43:10 > 0:43:13'I hate to add on a cliche,
0:43:13 > 0:43:16'but the proof of the pudding is in the eating.
0:43:16 > 0:43:17'And, if you want to find out more:'
0:43:22 > 0:43:26..To discover some amazing facts about the history of food.
0:43:26 > 0:43:30'And to find out how to cook up the recipes in today's show.'
0:43:52 > 0:43:54Subtitles by Red Bee Media Ltd
0:43:54 > 0:43:56E-mail subtitling@bbc.co.uk