tag:blogger.com,1999:blog-210616238530476290.post110629509155622686..comments2012-12-06T21:14:31.224-08:00Comments on Cooking the History Books: A Pudding Fit for a King (well, the chancellor at least)Alisonhttp://www.blogger.com/profile/03908109256517861435noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-210616238530476290.post-46757647190916372592012-07-31T14:17:46.365-07:002012-07-31T14:17:46.365-07:00I'd bought a small cake (maderia cake if I rem...I'd bought a small cake (maderia cake if I remember rightly) which was about 6 x 2 x 2 inches. I used it all as it fitted into my pudding basin easily. I think you could use any plain type of cake, and it would probably be even better if it was a few days old, as it would soak up the custard well.Alisonhttps://www.blogger.com/profile/03908109256517861435noreply@blogger.comtag:blogger.com,1999:blog-210616238530476290.post-35182836727171205682012-07-26T14:02:58.838-07:002012-07-26T14:02:58.838-07:00Beautiful! At first I wasn't clear if you use...Beautiful! At first I wasn't clear if you used Savoy cake (whatever that is!) or something else. Now I see you used a purchased sponge cake. How much did you end up using?Tracyhttps://www.blogger.com/profile/09830846484547178906noreply@blogger.comtag:blogger.com,1999:blog-210616238530476290.post-56199436238862791602012-07-26T13:59:58.459-07:002012-07-26T13:59:58.459-07:00This comment has been removed by the author.Tracyhttps://www.blogger.com/profile/09830846484547178906noreply@blogger.com