Author: footloose

One of my enduring memories of Christmas, is finding the sixpence inside the brandy drenched Christmas pudding.

Patiently waiting for the adults after switching off the lights. All the oohing and aahing, as the flaming pudding was brought to the table. I wasn’t particularly interested in the brandy butter either. It was the shiny new sixpence and a years good luck which I was after.

Whereas now that I am a lot older and a lot wiser, it is what makes the difference between one pudding and another that is important. Like the handmade traditional puddings from a tiny artisan bakery in Devon. Figgy’s puddings that are steamed and matured in the traditional way that allows the flavours to mature and develop.

I wonder if they have ever considered popping a shiny new sixpence into the mix?

A traditional English steamed sponge pudding on a cold winter’s day.

A rare treat that is not as easy to find as it should be. Unless you already know about Quantock Steamers. Situated at the base of the Quantock Hills they specialise in making artisan steamed sponge and meat suet puddings.

The Quantock Hills in Somerset, consist of heathland, oak woodlands, ancient parklands and agricultural land. They were England’s first Area of Outstanding Natural Beauty and are the perfect setting for this family-run business.

If you have never had the pleasure of sitting down to a steamed syrup sponge pudding you have something to look forward to.

One of my regular stops in town is the Chantry in Chichester

It’s a Stonegate Pub so expect some faceless executive, lost in a back office somewhere, no one quite knows where, to change the menu in the near future.

But for now my order is for their bread & butter pudding dipping fingers.

Tt is typical of the local pubs in Chichester. Their prices are competitive and affordable. But the menu is sufficiently different to be worth a second look.

For the late risers and brunch crowd they offer the best value for money breakfast in Chichester. With two of everything. And their burgers do what burgers are supposed to do.

 

[Edit] Has changed hands and is now a lot more cosmopolitan

Whenever I am in Southampton I make a point of stopping for a pub lunch at the Duke of Wellington.

Which invariably ends with a typically English pudding

Steamed sponge pudding, sticky sweet and swimming in fresh cream

Or the Spotted Dick served with custard.

Sticky toffee pudding is a warm sponge cake made with dates and black treacle, served with toffee sauce. A contemporary classic English dessert.

Created in the 1970s by Francis Coulson and Robert Lee at the Sharrow Bay Hotel on Ullswater near Pooley Bridge, in the Lake District, from a recipe given to them by Patricia Martin.

The Coal Exchange in Emsworth is a regular stop for a homemade Apple Crumble

A nice big plate that is drowning in cream. They also do a good Lemon Meringue and sweet sticky sponge pudding.

Traditional English desserts to round off a leisurely home cooked pub lunch. Simple wholesome food and the hospitality that keeps one coming back over and over.

bbcamerica.com/anglophenia/2014/07/10-desserts-make-brits-america-homesick

The boxed pudding that travels cross country before being popped through a letter box cannot by any stretch of the imagination, be referred to as home cooked.

 

Whereas a light steaming sponge plucked straight out the hot pan, drenched in golden syrup and served in a bowl of fresh farm cream is what I look forward to at the Royal Oak Hooksway.

 

A 16th Century pub, it might well be.

But they are pushing boundaries a bit when it comes to traditional Sussex pub food. Not with the desserts though. Besides my sponge pudding there is a crumble of the day

 
as well as a chocolate fudge cake. Not strictly exclusive to Sussex. But close enough.

It is the Main menu which, besides the sausages which are served with chips, holds no surprises.

A simple standard menu. Exactly what you would expect from a country pub. The ubiquitous burger, pies, ham and eggs, lasagne, curry of the day and jacket potatoes.

Which is what appeals to me. Unassuming, perfectly ordinary, no pretensions. Stricly ordinary hopefully home cooked pub comfort food .

 

And a Sunday Roast which ranks amongst the better ones I have found in the South Downs.