The Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay Middleton

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 thingsIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.The Philosophy of Puddings is out now and available from all good book shops.The Scottish Food History Podcast is available on all podcast appsPeter’s website Tenement KitchenPeter can be found Instagram @tenementkitchenLindsay can be found on Instagram @lindsaymiddleton_ ; Twitter @lindsmiddleton ; Bluesky @drlindsaymiddleton.bsky.social Things mentioned in today’s episodeNigella Lawson’s gift book recommendationsCatherine Brown’s websiteThe Closet of Sir Kenelm Digby Knight Opened by Kenelm DigbyThe Compleat Housewife by Eliza Smith The Art of Cookery Made Plain and Easy by Hannah GlasseBlog posts pertinent to today’s episodeThe Be-Ro BookBlancmangeSpotted DickNeil’s basilica mould can be seen on this post for subscribersWhat is a pudding?How to make a steamed sponge puddingPrevious podcast episodes pertinent to today’s episodeInvalid Cookery with Lindsay MiddletonTinned Food with Lindsay MiddletonThe Philosophy of Curry with Sejal SukhadwalaThe Philosophy of Chocolate with Sam BiltonNeil’s blogs:‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at [email protected], or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:The British Food History podcast is currently sponored by Netherton FoundrySeason 10 of The British Food History Podcast is sponsored by Netherton Foundry, producers of top-quality, British-made cookery equipment. Nestled in rural South Shropshire, Netherton Foundry is a family-run business, headed by husband and wife team Neil and Sue Currie, which takes inspiration from the local iron masters of the 18th and 19th centuries to craft traditional cookware from iron, oak and copper using non-toxic materials. Their cookware is built to last, whether it be their famous prospector pans (of which I am a proud owner), crumpet rings or their impressive range of outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson. This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp