Gillian's Larder

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Roaring 20s hunny pudding

Was it Winnie-the-Pooh’s favourite? This luxurious but inexpensive pre-war recipe is one of 1,180 in May Byron’s Pudding Book. It was written in 1929, as a follow-up to the same writer’s Vegetable Book, Cake Book, Jam Book and a popular work called Pot Luck. Talk about prolific! Jamie, you’ve a long way to go!

  • 110g / 4oz stale bread or cake
  • 110g / 4oz honey
  • 60g / 2oz rice flour
  • A lemon
  • ½ teaspoon ground ginger
  • ¼ pint of milk
  • 30g / 1oz butter
  • 3 eggs
  • For a fruit sauce:
  • 4 tablespoons of jam of your choice—cherry is great
  • 140ml / ¼ pint of water
  • A teaspoon of alcohol of your choice—kirsch is good

Turn on the oven to heat to 170°C /350°F. Butter a pudding mould—a pudding basin is fine, or an oven-safe jelly mould for a fun shape. Grate off the lemon rind. Crumble the bread or cake. Warm the butter if it’s straight from the fridge. Separate the egg yolks from the whites. You can do that Ainsley-style—or simply scoop the yolks from a bowl with a tablespoon.

Use a wooden spoon to stir the breadcrumbs into the honey. Add all the other ingredients bar the egg whites and mix really well.

Beat the egg whites to a stiff froth. Gradually add the egg whites to the mixture, stirring gently.

Pour the mixture into a pudding mould. Put it into the oven and cook for for 15 minutes.

Boil the water, the jam and the alcohol. (Or add the alcohol afterwards if you want to taste it.) Un-mould the pudding onto a dish and pour the sauce over it.

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I'd love to hear how you get on! You can email me at: gillian@

Good luck!