Please Help Us #1: On Self-Saucing Pudding

7 March 2005

Here’s one thing I find comments on a website really good for: trawling for information.

My spouse and I were talking over dessert this evening, over some lemon delcious pudding that she had made. She asked the question she asks every couple of years (when a self saucing pudding is made):

How do self-saucing puddings work?

They really are miraculous, and we haven’t got much of an idea of how the chemistry of these things makes them work. A cursory Googling reveals nothing, and neither does a quick flick through On Food and Cooking.

Can you help us?

about

I’m Greg Restall, and this is my personal website. ¶ I am the Shelby Cullom Davis Professor of Philosophy at the University of St Andrews, and the Director of the Arché Philosophical Research Centre for Logic, Language, Metaphysics and Epistemology ¶ I like thinking about – and helping other people think about – logic and philosophy and the many different ways they can inform each other.

To receive updates from this site, subscribe to the RSS feed in your feed reader. Alternatively, follow me at @consequently@hcommons.social, where most updates are posted.

contact

Social media: @consequently@scholar.social.
Personal email: greg@consequently.org.
St Andrews profile.
My office is in Edgecliffe, The Scores.