Please Help Us #1: On Self-Saucing Pudding

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?


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.


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