tag:blogger.com,1999:blog-16479026.post8705616520039015530..comments2024-03-18T17:52:17.732+00:00Comments on Baking for Britain: Deddington Pudding-Pie, OxfordshireAnnaWhttp://www.blogger.com/profile/16851796353544414026noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-16479026.post-32256166784694981682015-12-21T06:43:12.412+00:002015-12-21T06:43:12.412+00:00Great to come across your site. i love cooking tha...Great to come across your site. i love <a href="http://cookingcraze.co.uk/" rel="nofollow">cooking</a> thanks for sharing this delicious recipe. will try the pudding this weekend.Cooking Crazehttp://cookingcraze.co.uk/noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-22698038914534408732012-08-10T07:40:31.842+01:002012-08-10T07:40:31.842+01:00so beautiful Pictures,
I love England ♫♪♫♪
have a ...so beautiful Pictures,<br />I love England ♫♪♫♪<br />have a nice day,<br />Sylvie from France ♫♪♫♪sylviehttp://vanillejolie.canalblog.com/noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-42562697894458731472012-05-10T06:05:59.835+01:002012-05-10T06:05:59.835+01:00Would love to know what the tradiotnal pie pudding...Would love to know what the tradiotnal pie pudding tasted like - what a shame it was lost.Anonymoushttps://www.blogger.com/profile/18418769365992924317noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-59878999330906353162012-01-28T01:05:58.222+00:002012-01-28T01:05:58.222+00:00Love the recipe, will try it soon, it looks so hom...Love the recipe, will try it soon, it looks so homely.Anonymoushttps://www.blogger.com/profile/00329304305571017143noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-57077883237468222792011-02-25T13:06:22.612+00:002011-02-25T13:06:22.612+00:00i read this post first time its really intersting ...i read this post first time its really intersting and i found the historical information.... i like your post...your post is too goob...dining guidehttp://elpaso-tx.restaurants800.com/noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-58497488989332981112011-02-20T14:27:44.160+00:002011-02-20T14:27:44.160+00:00Thanks for this post I found it really interesting...Thanks for this post I found it really interesting. The modern version looks and sounds a bit like a Yorkshire Curd Tart. <br /><br />Perhaphs you were never supposed to eat the hard crust of the traditional pie, and it was just a way of carrying it around and then you had to break the crust away and eat the plum pudding filling - a bit like when you bake things in salt crusts etc.<br /><br />Would love to know what the tradiotnal pie pudding tasted like - what a shame it was lost.<br /><a href="http://www.paris-sports.info/sajoo.php" rel="nofollow">sajoo</a><br /><a href="http://www.pokerspelaren.se/poker-online/pokerturneringar/" rel="nofollow">pokerturneringar</a>Ladyhihihttps://www.blogger.com/profile/09111504721775729733noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-72500285121023514772010-11-23T14:22:29.344+00:002010-11-23T14:22:29.344+00:00Hi,
I've discovered your blog while searching...Hi, <br />I've discovered your blog while searching for food blogs. I've just skimmed some of your posts and this one excited me since I want to visit England in summer. Yet, I'm not done with my plans. <br /><br />Your post helps me to know about the country. I prefer visiting historical places, old towns in England. You give some details about Deddington and mention life stories of people which are very good information for me. <br /><br />I'm going back to read the posts again. To tell the truth, I'm an apprentice, considering that my mother is a gourmet- chef like woman. I'm on the beginning level in the kitchen. That's why I can't criticise your receipt or suggest a new thing. I just want to THANK YOU for such lovely posts.ATHELIEN...https://www.blogger.com/profile/17180630572237606500noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1905708405721749582010-10-12T10:13:44.069+01:002010-10-12T10:13:44.069+01:00nice post...
Keep posting with more new informatio...nice post...<br />Keep posting with more new information....christmas gift ideashttp://www.louisvuittonbagmall.com/christmas-gifts/christmas-gift-exchange-ideas.htmlnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-51092064602110334502010-07-05T12:23:39.754+01:002010-07-05T12:23:39.754+01:00good posting. I love this. thank you for sharinggood posting. I love this. thank you for sharingAlhttp://www.grillpan.netnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-88567396513876664162010-07-05T11:32:35.893+01:002010-07-05T11:32:35.893+01:00great work, Excellent Post !great work, Excellent Post !Myriemhttp://www.pastadryingrack.comnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-78053216677923546612010-07-05T11:13:13.347+01:002010-07-05T11:13:13.347+01:00Hi.. These look good.Great presentation and your P...Hi.. These look good.Great presentation and your Photography is also goodElizethhttp://www.foldingkitchentable.comnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-86430020972558221602009-12-15T16:14:08.667+00:002009-12-15T16:14:08.667+00:00Deddington is a beautiful looking town....might ha...Deddington is a beautiful looking town....might have to check that out in the next year! (nice looking pudding-pie, too!)square dinnnerwarehttp://www.squaredinnerwaresets.comnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-90806762849200196582009-12-15T08:01:20.683+00:002009-12-15T08:01:20.683+00:00Wanting a good gingerbread recipe. Try this. Wanti...Wanting a good gingerbread recipe. Try this. Wanting to use oatmeal? Try substituting it for the rye flour! <br /><br />MILLENNIUM GILT GINGERBREAD <br /><br />From Ginger Cheer by Philippa Davonport Country Living 428 12/1999, 126-134.<br /><br /><br />Like all the best gingerbreads, it is so rich that it sinks a little in the centre<br />• 100g rye flour plus 200g plain white flour, sifted together <br />• 1/2 tsp baking powder <br />• 1 slightly heaped tbsp ground ginger <br />• 1 tsp ground cinnamon <br />• 1/2 tsp ground allspice <br />• 1 tsp each coarsely ground coriander & fennel seeds <br />• 100g stem ginger, diced / thinly sliced <br />• 75g fresh dates, stoned and chopped small <br />• 150gbutterand 150gdark muscovado sugar <br />• 150g black treacle <br />• 100g golden syrup <br />• 3 medium eggs lightly forked with 2 tbsp syrup taken from the jar of stem ginger <br />• 2 tbsp milk and 1 1/2 tsp bicarbonate of soda <br /><br />Stand the jars of treacle and syrup in a pan of hot water to warm the contents and make them runny enough to measure easily. Heat the oven to 190°C (375°F) gas mark 5. Grease, line and grease again the base and sides of a deep 19-20cm square cake tin, letting the paper overlap the tin generously on two sides so the cake can be lifted out easily. Prepare the stem ginger and dates, mix them together with 1 tablespoon of flour and reserve. Stir together in a separate bowl the remaining flours, baking powder, spices and 1/2 teaspoon salt. <br />Rinse a large bowl with hot water to warm it. Dice the butter into it, add the sugar and cream together until light and fluffy. Gradually beat in the egg mixture, adding alternate spoonfuls of the flour mixture. Add the rest of the flour mixture and pour in the carefully measured warm treacle and syrup. Mix until smooth and glossy, sprinkling on and incorporating evenly the bits of stem ginger and date as you go. Warm the milk, dissolve the bicarbonate of soda in it, and work it smoothly into the cake mixture. <br />Spoon the mixture into the prepared tin, tapping and shaking to check the corners are well filled. Bake for 15 minutes. Reduce temperature to 170°C (325°F) gas mark 3 and bake for 40 minutes more. Reduce temperature to 150°C (300°F) gas mark 2 and complete baking (about 35 minutes in my oven). Leave the cake in the tin for 15 minutes, then lift it onto a cooling rack. Peel back the papers and gild the cake while it is still warm using a little rich sugar syrup to stick down the gilding if necessary. When the cake is cold, remove the baking papers, wrap tightly in clean greaseproof paper, over-wrap with foil and store for at least 4 days (14 days is not too long) before eating. "Garden, Travel, Food Blogshttps://www.blogger.com/profile/08267213433232583894noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-65857533703483788252009-12-15T07:58:52.884+00:002009-12-15T07:58:52.884+00:00This comment has been removed by the author.Garden, Travel, Food Blogshttps://www.blogger.com/profile/08267213433232583894noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-66051368016656165052009-12-02T14:58:59.729+00:002009-12-02T14:58:59.729+00:00interesting read. I must try this.interesting read. I must try this.vanillasugarbloghttps://www.blogger.com/profile/04326351678882055985noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-8570677129984345402009-11-10T12:46:30.193+00:002009-11-10T12:46:30.193+00:00Thanks for this post! It is a great read full of v...Thanks for this post! It is a great read full of very interesting information and pictures. I must try this recipe soon.Induhttp://chefatlarge.in/noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-55305009597250302582009-07-16T06:04:54.869+01:002009-07-16T06:04:54.869+01:00Thanks for this good recipe...Its delicious...
Reg...Thanks for this good recipe...Its delicious...<br />Regards,<br /><a href="http://www.saibposervices.com/e-accounting-finance-and-book-keeping.aspx" rel="nofollow"> accounting services</a>accounts payable outsourcinghttp://www.saibposervices.com/e-accounting-finance-and-book-keeping.aspxnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-90814066594030763712009-05-31T17:42:48.516+01:002009-05-31T17:42:48.516+01:00Looks so delicious!
Thanks for sharing
www.ahacook...Looks so delicious!<br />Thanks for sharing<br />www.ahacook.comJohnnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-39986977144865990302009-05-29T00:06:10.942+01:002009-05-29T00:06:10.942+01:00"Deddington Pudding-Pie, Oxfordshire" This one rea..."Deddington Pudding-Pie, Oxfordshire" This one really looks good.. never tried this before.Web Designinghttp://www.syntacticsinc.comnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-85709431280062074572009-04-01T23:01:00.000+01:002009-04-01T23:01:00.000+01:00Oh my--I've never had a dessert like this, but it ...Oh my--I've never had a dessert like this, but it looks lovely!Lorna Yeehttp://www.thecookbookchronicles.comnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-37242884115127512422009-03-10T06:05:00.000+00:002009-03-10T06:05:00.000+00:00I want to see you eat that hot piece of pie. ok, i...I want to see you eat that hot piece of pie. ok, i experimented in making some kind of soft bread tooAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-55315240129333321362008-09-23T00:25:00.000+01:002008-09-23T00:25:00.000+01:00That looks amazing! I love currants in anything. I...That looks amazing! I love currants in anything. It doesn't seem that popular here in the US, at least that I've seen.Anonymoushttps://www.blogger.com/profile/02614436735850951863noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-59187594918125733852008-09-04T13:47:00.000+01:002008-09-04T13:47:00.000+01:00I love your site, even though I can never make mos...I love your site, even though I can never make most of it. Regional food is fascinating. Good for you.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-69665319386026731292008-09-01T13:55:00.000+01:002008-09-01T13:55:00.000+01:00AnnaFirstly may I congratulate you on your excelle...Anna<BR/>Firstly may I congratulate you on your excellent Blog which I have read with great enjoyment and fears for my waste line.<BR/>Your piece on Deddington Pudding-Pie (Monday May 19th 2008) made very interesting reading for a number of people in the Village of Deddington and specifically to the group who manage the Deddington online web site ( www.deddington.org.uk )<BR/>I am a member of this group and we would like to post all of or part of or a link to your piece on the Deddington on Line site.<BR/><BR/>We are aware we need your permission for this so as I can’t find an email address for you I am using this medium to ask for your permission.<BR/><BR/>If you wish to take this off line then please email me at mrdedding@aol.com.<BR/>Best Regards<BR/>Martin InceMartinihttps://www.blogger.com/profile/03448279558646381695noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-80558670162309001582008-08-27T14:14:00.000+01:002008-08-27T14:14:00.000+01:00Great post! I have just discovered your site.The ...Great post! I have just discovered your site.<BR/>The tart looks very interesting and I think it could be given some extra flavour by mour vanilla and nutmeg perhaps?The Caked Crusaderhttps://www.blogger.com/profile/02840224194242219981noreply@blogger.com