During a recent telephone conversation with a guest last month, as part of a return visit to the hotel this year, she wanted to know if they could bring their dog ‘Satin’. While in conversation we talked about food and all the chefs that had worked with us over the years and the variety of food that appears on our menus. They particularly enjoyed treacle pudding and still had the recipe we had sent them 12 years ago. They kindly returned the favour and sent me the recipe back to post below:-
Makes one treacle pudding (24th March 1999)
10 oz Breadcrumbs
1 lb – 1 1/2 lb syrup
1/2 lb treacle
5 eggs
1 grated apple
1 lemon zest and juice
1/2 pint cream
Unfortunately, there was no preparation method provided, hence ‘challenging’ in the title. Good luck to all those keen sticky fingers out there.
