Victorian Winifred Pudding

This recipe requires Classic Wholemeal

<strong>Winifred Pudding</strong>
  • Prep
    15 mins

  • Cooking
    35 mins

  • Serves


250g puff pastry, thawed if frozen
1 slice Allinson's Classic Wholemeal
5 tbsp / 100ml whole milk
85g unsalted butter, softened
85g caster sugar
2 medium size eggs
Juice of 1 large lemon
1 tsp / 5ml lemon flavouring or lemon oil
1 tbsp caster sugar (to decorate)


  1. Preheat the oven to 180°C/160°C fan/gas mark 4.
  2. Lightly butter and flour a 20cm shallow plate pie dish. Roll out the puff pastry on a lightly floured work surface and line the pie dish. Chill until ready to use.
  3. Whizz the bread in a food processor to fine crumbs and tip into a bowl. Gently warm the milk and pour over the breadcrumbs and allow to stand for 5 minutes until cooled slightly and the breadcrumbs have absorbed the milk.
  4. Meanwhile, in a separate bowl, cream the butter and sugar together until they are pale and fluffy. Beat in the eggs one at a time until they are well incorporated.
  5. Beat the breadcrumb mixture with a fork until it is smooth and then stir into the creamed mixture. Stir in the lemon juice and lemon oil and pour into the prepared pastry case.
  6. Bake for 30 minutes until it has risen and is golden. Remove from the oven and sprinkle with the caster sugar and bake it for a further 5 minutes - this will give the pudding a crunchy top.
  7. Serve warm with pouring cream, custard or crème fraiche. To serve cold: Mix together 2 tbsp / 20g icing sugar and a little water or freshly squeezed lemon juice to make a smooth icing. Drizzle over the pudding and serve.

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