Feas Pudn


Here is a recipe that would go down well at a fete. Although my Official Taster thinks it goes down well at any time!

Feas Pudn (local dialect for Feast Pudding) is a long held tradition for serving at the Long Buckby village fair. Starting in the early middle ages the village was granted a Charter for a Fair in 1280 in the reign of Edward 1st. This provided for two fairs one in May and one in August.

Whilst researching this recipe I found that the late ‘Professor Stanley Unwin’, creator of the language ‘Unwinese’, was a long-term resident of Long Buckby. I have happy childhood memories of his performances on the ‘wireless’ in my childhood. So in keeping with the Fete theme, here is what he said about Elvis Presley:

With your Elvis Presley and wasp-waist and swivel-hippy, show you had, and I must say it showed it first self in pictures with the rhythmic contrapole of the wobbling of the hipper, sideways with the head and tilty, gave him that expression both also with a little doggy-lublike in the eyebold which he conveyed to the smaller femailode of the specie, coupled with his music because he did trittly-how fine on the strims, helped him along the roamer [....] I heard it first of all on a record in the early mordy: I was doing the shavit-huff with my razor blade, which of course is a safety one, and suddenly, suddenly he did a little syncopole or a drop-it and how, or something he did and caused a jerkit over a pimplode and I've been suffering ever since!

Stanley Unwin died in 2002 and was laid to rest alongside his wife. The headstone, not surpsingly reads “ Reunitey in the heavenly-bode. Deep joy!”



1 large white farmhouse loaf (stale) 5½oz beef suet
½ pt milk 4oz caster sugar
½ pt water 1 nutmeg, grated
1lb mixed dried fruit 2 large eggs (beaten)
1¾oz chopped candied peel Little butter for greasing


  1. Make breadcrumbs from the white loaf. A food processor works best.
  2. Put into a large bowl and pour in the milk and water. Leave to soak overnight in the fridge.
  3. Next day, squeeze out any excess moisture and drain off any excess liquid.
  4. Mix together all the ingredients except the eggs. When the ingredients are well mixed add the eggs and stir them in. The mixture will be quite runny and lumpy.
  5. Grease well an earthenware (not tin) dish (I used an 8 x 10 inch dish).
  6. Pour in the mixture and level top. Cover loosely with greaseproof paper.
  7. Bake in an oven at 100°C/210°F/Gas Mark ¼ for 8 hours (yes 8!)
  8. Serve hot or cold. Traditionally you invert the pudding on to a large plate and scatter with sugar.


Stale White Bread
Dried Fruit