The online magazine
dedicated to the
discussion & revival
of British foodways.

NO.55
WINTER2017

‘English pudding’ from the island of Madeira.

We once again are drawing on the work of Noël Cossart; credit where it is due. If elaborate desserts intimidate you this is just the thing, an easy and unusual offering that everyone will like. Madeira islanders do call it ‘Puddin Ingles,’ an endearing bit of welcome pidgin.


  • Puddings006.jpg10 oz milk
  • unsalted butter for greasing a basin or bowl
  • ¼ lb diced bread
  • 2 oz sugar
  • heaped teaspoon lemon zest
  • 2 beaten eggs
  • 6 oz Madeira (any grade)

  1. Bring the milk to a boil and let it cool while you execute Steps 2 and 3.
  2. Grease a pudding basin or ovenproof bowl.
  3. Combine the bread, milk and sugar in a good sized bowl.
  4. Whisk the eggs with the milk, then the Madeira.
  5. Mix the liquid with the dry ingredients and let the pudding stand for a good 20 minutes before turning it into the buttered basin or bowl.
  6. Cover the pudding with pleated foil and steam it for about 2 hours.

Note:

    It would be traditional on Madeira as well as in Britain to serve the English pudding with custard.