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Even in the age of slow food and whole-food movements, the world scoffs at Britain’s slow-cooked, whole-food favorite
Nobody really knows the recipe for making them — or at least nobody knows the original recipe
As befits a no-bake dessert, the process of making it is a cinch
Emerald, gleaming with oil, slightly textured and bursting — bursting — with flavor
I’m not suggesting you serve it as a starter for your next dinner party
Serve them with coffee after a meal or in place of a mid-morning biscuit
It’s often served with big, ballsy flavors such as smoked ham, although it can cope with fish and other less domineering dishes too
There’s nothing I like more than a pudding that looks as if you’ve put in huge amounts of effort and skill, when the opposite is true
When it comes to comfort, flavor and texture, this is home cooking at its finest
It’s the simplicity that works so well here — the dark sugar combined with the little currants against the soft dough
