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Thread: O/T Puddings

  1. #11
    Join Date
    Apr 2010
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    2,863
    Quote Originally Posted by phild View Post
    Sponge cake for me also but we had the rarer light green custard. Gawd knows what it was made out of though.
    I went to church fields in West Bromwich,we must have had the best cooks going by all accounts, we regularly had apple pie and custard,rubarb crumble,steamed raspberry sponge pudding.dont think we ever had sago that many times.we use to have semolina with cornflakes in a big chocolate balls.forget what we called them.

  2. #12
    Join Date
    Dec 2009
    Posts
    11,118
    Does baked apple count? A regular when I was a child.

  3. #13
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    Apr 2010
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    2,863
    Quote Originally Posted by Prando View Post
    Does baked apple count? A regular when I was a child.
    I would think so prando,baked apples stuffed with sultanas with custard ummm.

  4. #14
    Join Date
    Jul 2012
    Posts
    9,198
    Ye were all very posh over there.
    All we ever got in school was a bottle of milk at 11am break.
    You brought in your own sandwiches...which were never very exciting.

  5. #15
    Join Date
    Feb 2011
    Posts
    2,678
    I used to like a pudding called Gypsy Tart. Not sure whether it was just a Kentish thing or did everybody have it.

  6. #16
    Join Date
    Sep 2013
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    2,689
    Quote Originally Posted by albion68 View Post
    I would think so prando,baked apples stuffed with sultanas with custard ummm.
    All the family had that yesterday and have it on a regular basis.

    Benefits of having a Bramley apple tree. Apples keep really well in a cold shed and we will be eating them right up until the end of March. Also great in apple pies and crumble.

  7. #17
    Join Date
    Apr 2013
    Posts
    6,641
    There's also something called groaty pudding or is it groaty dick?

  8. #18
    Join Date
    Apr 2010
    Posts
    2,863
    Quote Originally Posted by phild View Post
    There's also something called groaty pudding or is it groaty dick?
    groaty pudding /dick,it’s a a thick stew or if your posh. Casserole.groats are a bit like pearl barley,the old man always made it if he couldn’t get groats he would use pearl barley.when it went cold it went thick like bread pudding.bit of a acquired taste.me take it or leave it but had none for years .

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