Every year on 9 November, pudding lovers unite to celebrate British Pudding Day. The day celebrates their origins and how the rich culinary tradition behind baking them is still alive and loved by people all over the world.

British puddings differ from their American counterparts in that they can be either sweet or savoury, whereas an American pudding is usually a sweet dessert dish. 

Tracing their roots back to 1305 where the word ‘pudding’ was derived from the Middle English word, ‘poding’, meaning a ‘meat-filled animal stomach’, suggests that the British variety started out as a savoury concoction. By the 16th century, their popularity increased as the small ovens in many homes weren’t able to reach a high temperature, which allowed a pudding mixture to be baked in pastry on a low heat over a longer period of time.

By the 17th century, both sweet and savoury puddings – which were traditionally boiled in special bags – became popular. Most traditional British puddings did not contain meat by the end of the 18th century. 

In the 19th century, Bakewell puddings – a descendant of the ancient Roman flan – became popular in Britain. Unlike others, the Bakewell contained almonds. Initially, this consisted of a few drops of almond essence, but over time, bigger quantities of ground almonds were added, resulting in a change in the consistency of the topping. 

From Bakewell puddings and spotted dick to jam sponge and steak and kidney, we look at six of the best kitchens for preparing a treat to mark the national day. 

Further information

Contact Clare Bingham

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