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A hundred years after it was first created, the ground-breaking recipe from Thomas Allinson, The Winifred pudding, will be served at National Trust sites across the UK.
This time a century ago Thomas Allinson developed his famous Winifred pudding, which influenced how we bake today, and this week we�re offering you a unique opportunity to discuss this, and to talk through how food has come on over the last hundred years, with well known food historian Caroline Yeldham.
Thomas Allinson was a radical voice in his time � an ultimate Victorian visionary and a strong advocate of the Vegetarian diet. The recipe introduced a rather unusual cookery technique for preparing the dish - creaming the sugar and butter together, as for a cake, which made for a much lighter pudding. Interestingly, this technique is not recorded in any of the popular cookery books of the time.
In line with his healthy eating vision, Thomas Allinson was passionate about wholemeal bread, resulting in him buying a flour mill and making his own wholemeal flour which is still used today.
Caroline Yeldham (recently seen on the Great British Bake Off), is a well known leading food historian, with a particular interest and passion for Victorian cooking. She will be able to talk in depth about how food changed and developed to the modern cuisine today.
What National Trust site near us will be serving the Winifred Pudding?
So tell us a bit about Thomas Allinson, who was he and what did he stand for?
There seems to have been a resurgence of interest in the Victorian era, why do you think this is?
Is modern cuisine very different to Victorian menus � how far has our food come?
Can you tell us more about the Winifred Pudding?
What is the recipe of the famous Winifred pudding?
Where can we find out more information?
