Northumberland Pudding

MiniMoon
Does the milk make the pudding soggy?

My very favourite puds are jam roly poly and jam or syrup suet pudding. I could eat them all day with Bird's custard.

MiniMoon Thank you for the recipe. My friends' parents were living in Wales when we had this dish but I think one of them was originally from Northumberland.

One day, for dinner at our friends flat in London, he decided to make this pudding, but he got the proportions of fat to four the wrong way round. The result was pretty dire but the resident dog enjoyed it. I'm not sure whether the dog suffered the next day.

I shall try this tonight.

That's not a word though.

Unashamedly!

It's a word. It's a very good word.

>>licks lips unashamefully<<

Oh it is, the milk turns all caramelly (if that's a word).
It was a favourite of my children when they were young.

That sounds so divine.

I know this as Hollygog pudding. I have it in a British Puddings book.

Hollygog Pudding.

8oz plain flour
Pinch of salt
4oz butter
Water to make pastry dough, about 3/4 tblspns.
4 tablespoons warm golden syrup
Half a pint milk.

Make pastry and roll out into a rectangle.
Spread the syrup over and roll up like a Swiss roll.
Put into a well buttered dish and pour in sufficient milk to come about half way up the side of the pudding.
Bake at 200°c Gas Mark 6 for 35-40 minutes.
Serve hot, cut into slices with custard or cream.

Here's a recipe I found :
www.foodsofengland.co.uk/northumberlandpudding.htm
I'm a Northumbrian, but never heard of it.
I would think that in those days you used what was available, and made the best of it.
Golden syrup - I'm not sure, but I think there was a shortage of plain sugar post WW2, but somehow Tate and Lyle managed to continue production of their syrup.