This recipe was first published in 1913 in the Yorkshire region and reprinted in Peter Brear’s excellent book, Traditional Food in Yorkshire (2014), pp.197/8.
This recipe leads to an easy to make dessert, using readily available ingredients. The name suggests its origins are from Ben Rydding, near Ilkley in West Yorkshire.
Ingredients
- 1lb (450g) apples
- 1 large sponge cake or set of trifle cakes
- 275 ml/10 fl oz/ half a pint of cream or custard
Method
- Peel, core, slice, and cook the apples, in a little water and sweetened to taste, until tender
- Use slices of the sponge or trifle cakes to line a serving dish, and add a layer of apple, then cream or custard
- Continue to add these layers, finishing with the cream/custard
- Leave in a cool place to set. (I added some lemon zest as a topping).
Source: Peter Brears Traditional Food in Yorkshire (2014) Published by Prospect Books.
2 Responses to Ben Rydding Pudding
Could this be something from Ben rhydding hydro as originally the area now known as Ben rhydding was Wheatley and changed its name with the Ben rhydding railway station for the hydro. Just a thought.
Thanks very much for the local knowledge, Annie.