Episode Details

The tables are turned today for I am being interviewed by Lindsay Middleton and Peter Gilchrist of The Scottish Food History Podcast about my book The Philosophy of Puddings, published by the British Library.

We talk about the origins of puddings, the emergence of the pudding cloth and the pudding mould, blancmange, the work of Catherine Brown and the Be-Ro book, amongst many other things

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The Philosophy of Puddings is out now and available from all good book shops.

The Scottish Food History Podcast is available on all podcast apps

Peter’s website Tenement Kitchen

Peter can be found Instagram @tenementkitchen

Lindsay can be found on Instagram @lindsaymiddleton_ ; Twitter @lindsmiddleton ; Bluesky @drlindsaymiddleton.bsky.social

Things mentioned in today’s episode

Nigella Lawson’s gift book recommendations

Catherine Brown’s website

The Closet of Sir Kenelm Digby Knight Opened by Kenelm Digby

The Compleat Housewife by Eliza Smith

The Art of Cookery Made Plain and Easy by Hannah Glasse

Blog posts pertinent to today’s episode

The Be-Ro Book

Blancmange

Spotted Dick

Neil’s basilica mould can be seen on this post for subscribers

What is a pudding?

How to make a steamed sponge pudding

Previous podcast episodes pertinent to today’s episode

Invalid Cookery with Lindsay Middleton

Tinned Food with Lindsay Middleton

The Philosophy of Curry with Sejal Sukhadwala

The Philosophy of Chocolate with Sam Bilton

Neil’s blogs:

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