There are ancient savoury dishes such as the Scottish haggis or humble beef pudding, traditional sweet and savoury pies, pastries, jellies, ices, flummeries, junkets, jam roly-poly and, of course, the iconic Christmas pudding. Regula tells the story of each one, sharing the original recipe alongside her own version, while paying homage to the cooks, writers and moments in history that helped shape them.

Other cookbooks by this author

• Belgian Cafe Culture
• Belgian Café Culture
• The British Baking Book: The History of British Baking, Savory and Sweet
• Brits bakboek: Zoet en hartig Brits gebak met hun geschiedenis (Dutch Edition)
• Dark Rye & Honeycake: Festival Baking from Belgium, the Heart of the Low Countries
• Dark Rye & Honeycake: Festival Baking from Belgium, the Heart of the Low Countries
• The National Trust Book of Puddings: 50 Irresistibly Nostalgic Sweet Treats and Comforting Classics
• Oats in the North, Wheat from the South: The History of British Baking, Savoury and Sweet
• Oats in the North, Wheat from the South: The History of British Baking, Savoury and Sweet
• The Official Bridgerton Cookbook
• The Official Downton Abbey Christmas Cookbook
• The Official Downton Abbey Christmas Cookbook
• Pride and Pudding: The History of British Puddings, Savoury and Sweet
• Pride and Pudding: The History of British Puddings, Savoury and Sweet