Win National Trust cookery books, sweet treats and a family pass to a National Trust property!

Can't wait for Bake Off?

The National Trust Book of Puddings brings together 50 deliciously indulgent pudding recipes, from childhood favourites such as jam roly-poly and cornflake tart, to traditional British classics such as sticky toffee pudding and sherry trifle.

There are recipes sourced from National Trust properties, such as St George's pudding, made for Churchill at Chartwell, or Waddesdon Christmas pudding, served to the Rothchild family during WWII. Other treats include possets, steamed puddings, syllabubs and blancmange, as well as the delightfully named Wet Nelly, Bedfordshire Clanger, Whim Wham and, of course, Spotted Dick.

We're giving away a complete set of the series, comprising The National Trust Book of Scones, Book of Afternoon Tea, Book of Crumbles and Book of Puddings. Also included is a family admission pass to visit a National Trust property of your choice and a tasty selection of National Trust sweet treats, including Chocolate Brownie Biscuits, Bakewell Tart Chocolate and Hot Cross Bun Fudge and more!

10 runners-up will each win a copy of The National Trust Book of Puddings.

 

Recipe for Queen of Puddings

Using breadcrumbs to thicken a custard is an old technique. You can add the warmed jam and the meringue topping when the custard is lightly set – about 25 minutes – and return the pudding to the oven for 15 minutes or until the meringue is crisp and lightly browned, but today it is fashionable to pipe a perfect snow-white meringue and serve it as is.

Serves 4–6

4 egg yolks
600ml milk
20g caster sugar
Grated zest of 1 lemon
25g butter, plus extra for greasing
80g fresh breadcrumbs
2 tablespoons raspberry jam

for the meringue topping:
4 pasteurised egg whites
225g caster sugar
Pinch of cream of tartar
Preheat the oven to 180°C.

Generously butter an 18cm diameter baking dish.

Whisk the egg yolks in a large bowl. Put the milk, sugar and lemon zest in a saucepan, bring to a simmer (do not boil) and stir in the butter.

Pour a little of the hot milk mixture into the egg yolks and whisk thoroughly. Gradually whisk in the rest of the hot milk until you have a smooth custard.

Put a layer of breadcrumbs in the buttered dish, then pour over the custard sauce and let it rest for 15 minutes.

Place the baking dish in a roasting tin and pour in boiling water to come halfway up the dish. Carefully place the tin in the oven and bake for 35 minutes.

Towards the end of the baking time, make the meringue topping. Using an electric whisk, whisk the egg whites to soft peaks. Add the sugar a tablespoon at a time, followed by the cream of tartar, and continue to whisk until the meringue is stiff and glossy.

Remove the pudding from the oven and spread the raspberry jam carefully over the custard layer. Now either spoon the meringue over the hot pudding, or scoop into a piping bag and make fancy swirls. Use a blowtorch to give some colour to the meringue or leave it white as snow.

 

Extracted from The National Trust Book of Puddings by Regula Ysewijn, published by National Trust Books, an imprint of Pavilion. Illustration by Louise Morgan.


5 Caboodle Points


Win a sweet National Trust bundle

This competition ended on 27/06/2019

Terms and Conditions

1 x winner will receive a National Trust bundle including:
The National Trust Book of Scones
The National Trust Book of Afternoon Tea
The National Trust Book of Crumbles 
The National Trust Book of Puddings
A National Trust Family Admission Pass (entitles two adults and two children to one free entry to a National Trust place), exemptions and black-out dates apply
Chocolate Brownie Biscuits
Bakewell Tart Milk Chocolate 
Hot Cross Bun Fudge 
White Chocolate & Raspberry Biscuits
Rum & Raisin Fudge
Oat & Apple Crumble Biscuits
Milk Chocolate Coated Honeycomb Pieces
Ginger Dark Chocolate
Gooseberry & Elderflower Jam

10 x runners-up will each receive a copy of The National Trust Book of Puddings

  • No purchase necessary.
  • Only one entry per person will be accepted.
  • The prizes are non-transferable and there are no cash alternatives, and subject to availability. The Promoter reserves the right to amend the specification of the prize or offer an alternative prize.
  • Closing date 11:59pm, Thursday 27th June 2019.
  • The competition is open to UK and Republic of Ireland residents except employees of the Booksellers Association and Book Tokens Ltd., and employees of participating bookshops.
  • Entrants must be aged 16 or over.
  • Entrants will automatically collect 5 Caboodle Points. Find out more about How Caboodle Works.
  • Entrants acknowledge that this competition is a game of chance, which does not involve exercising any skill or judgement.
  • Entrants agree to Book Tokens Ltd. using their details in post-competition publicity. Your details will not be used for any other purpose, or passed onto any third parties, unless specified. Winners’ details may be shared securely with a third-party in order to fulfil the dispatch of competition prizes.
  • We will contact winners by email. In the event of a winner not responding after 14 days, we reserve the right to allocate the prize to another winner.
  • The promoters’ decision is final and no correspondence will be entered into. Unsuccessful entrants will not be contacted.
  • Book Tokens Ltd. will only use your email address and other personal information as outlined in our privacy policy.
  • Promoter: Book Tokens Ltd, 6 Bell Yard, London, WC2A 2JR.

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