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April 23, 2006



Also brought up on English children's books, I am very sorry to have been too busy with less interesting matters this weekend to make a pud for this event.

I must say, your pig's bum is magnificent. I am lost in admiration of the porcine derriere, the bacon buttock, the hog's buns...stop me.
Did you like it?



What a wonderful post! I can almost picture all the lovely passages in the authors' books you've referred to.

I'd never heard of Pig's Bum and I never thought I'd actually say something like this ... but I think I'd like to try some.



Lovely post! How right you are about all those cozy meals in British children's lit! Thanks for the trip down memory lane.

I love rhubarb and am sorry to read that the Pig's Bum was less than thrilling. Your custard does look wonderful, though!


I used to be so jealous of the Famous Five's snacks--I love that you gave their author a mention!


Were it possible for me both to go back in time and to send produce across the Internets, I would return to Friday afternoon at Pike Place Market, and email you some of the brilliantly red rhubarb that I found there. :-)

Still and all, your Pig's Bum has a lovely, if somewhat mono-cheeked, shape, and your custard is truly a thing of beauty.


Hey Lindy -- thanks for your poetry on the subject of "my" Pig's Bum -- so evocative! You make me blush. Unfortunately, the result was less than thrilling. Either I just don't like steamed puddings, or the early-season rhubarb just wasn't tasty enough to flavor the "cheek" as it were...

Ivonne -- I can still salivate over those children's books. Give "the bum" a try when the rhubarb is a bit more assertive,later in the season, I think. That would be my recommendation.

Tania -- I'm almost persuaded to dig up some of those books and re-read the descriptions. The custard was absolutely fabulous, and I could (and will) eat it on its own, as well ;P

Tejal -- Enid Blyton was great at describing what her characters ate, wasn't she? One could figure out little foodies in the making by the books they read, probably.

Kimberley, my dear -- I wish for that rhubarb, much as you wish you could e-send it to me! I'm going to be in the Seattle area at the end of June, so maybe I'll get to see the famous Pike's Place Market for myself. Maybe I should have made two cheeks -- um, I mean pudding basins of pud -- at least for the photo, tee hee...

Joe C

Pig's bum...pig's bum...It sounds eerily familiar. Was that what they served the night we had that near-death experience at the London dinner theatre?


Well, I think the pig's bum looks lovely, but I know what you mean about the rhubarb. My sense is that this recipe was designed for forced rhubarb, which our British pals can buy in the winter months, and which is a brilliant, brilliant red. Nevertheless and besides, your pudding is inspiring me to make one of my own, even if it means holding back some rhubarb from the Bakerina Kitchens consignment. ;)

Incidentally, would it be wrong of me to say in this space that I had a stone-cold blast at dinner last week?


I thought I already left you a comment, but i must be mistaken, it said something about how if custard had looked like that when i was a kid, then I certainly would not have taken so long to get round to liking custard. Pig's Bum. How excellent a name for dessert is that!!!!


Oh, bro -- you're remembering the Players' Theatre, where I ordered the "coulibiac of salmon" and the waitress as she served said, "Who's havin' the fish pye?" The vegetables were grey, the potatoes were green, and everything was covered in thick, beige-gray sauce...and that was BEFORE the music-hall performance...

MMmmm...rhubarb at Bakerina Kitchens...that's going to require investigating. What are you brewing, m'dear? And I too had a blast last week!

Oh Sam, thanks for the custardy compliment! It was definitely the best component of the dessert. And honestly, I think I really did make it because of the name.


The dessert looks lovely.


Hi Julie! This is my first trip to your blog.. Nice job!
I am a fellow foodie from NYC and was intrigued by this post as my friend, Sarah, is cooking her way through How To Eat, and just did Pig's Bum for the second time as she loves it so much.
Keep up the good work. I think it's lovely you got to meet fellow food bloggers from around the world.. None-foodies just don't get it, right? LOL.


p.s. oh, sarah's blog is www.sarah-discovers-how-to-eat.blogspot.com, if you're interested to see her impressions of Pig's Bum. cheers!


I am so glad someone agrees with me about British children's lit.

I'm writing a post on treacle toffee in honor of Guy Fawkes Day, and I tried Googling for a particular story I had in mind - one from the Sam Pig series. Google failed me on that front, but reading this post made up for it.

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Hello friend amazing post about What's For Pud? That's Right, You Heard Me -- Pig's Bum! thanks for sharing!!


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Given the huge interest in this topic I`ll be cranking up some more pointers on how to tackle this issue. I will certainly post links to my recent work for you to see what I am up to I will also post links to relevant articles by other authors, like the one.

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hahah interesting, sometimes the best dishes are like this, I have a friend that have a little restaurant and he invented an special dish too and all people like it.

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I think it sounds totally disgusting. I don't know how it tastes, but I prefer not to know, because I'm almost sure I'd throw up, and I don't know what else.

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