Gloucestershire White Pot


You have already heard my views on Whitsun! In the past Whitsuntide celebrated the feast of Pentecost, the gift of the Holy Spirit to the apostles in the form of a ‘violent wind and tongues of fire’ 50 days after Easter. Whitsun was a time of celebration when villagers got together for games and feasts.

This old Gloucestershire recipe was made in large dishes and cooked in the bread oven. This separates into a custard top and jelly bottom. It can be eaten when it has cooled slightly. It can also be eaten cold when the jelly and the custard has set hard. If you like milky puddings, you’ll like this.

Ingredients - serves 6

4oz (115g) plain flour 2 large eggs
½ teaspoon ground mixed spice 2 pints (1.1litre) full cream milk
¼ teaspoon freshly grated nutmeg 1oz (25g) butter
4oz (115g) black treacle 3 fluid ounces (75ml) cold water


  1. Pre-heat the oven to 180°C/350°F/Gas Mark 4 and butter a deep baking dish. (I used a 9½inch x 7inch x 3inch deep earthenware dish.)
  2. Sift the flour and spices into a mixing bowl and stir in the treacle.
  3. Beat the eggs with a little of the milk and beat into the mixture.
  4. Heat the rest of the milk in a pan until boiling and pour into the flour mixture, stirring well.
  5. Turn the mixture into the prepared dish and dot with the butter.
  6. Pour the cold water into the middle of the dish but do not stir it in.
  7. Bake for one hour, or until the pudding has separated into a jelly at the base and a custard on the top.

Allow to cool for at least 10 mins before serving. The mixture will set more as it cools.