Puddings are Britain's unsung culinary inheritance, and their infinite variety is unrivalled anywhere in the world. They come boiled, baked and steamed, British trifle is a triumph, and deep pies with fruit below and pastry on top have always intrigued visitors from abroad. Despite the current obsession with diet, puddings have made a dramatic comeback in recent years. Below the abstemious salads and grills on restaurant menus, indulgent toffee pudding, rich chocolate confections and satisfying steamed puddings with custard can be found. Mary and Debbie Smith have mined this sweet-tasting history to produce over 100 recipes for the perfect finish to a meal. Rice pudding, custard and steamed puddings are featured alongside the Smiths' own versions of traditional dishes, plus ideas to appeal to modern tastes using ingredients with a traditional feel and flavour.