August 30, 2025 • 18 mins
Tonight on the show Roman asked the callers what their favourite puddings were and whether hot puddings are going out of fashion.
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Speaker 1 (00:08):
You're listening to a podcast from News Talks ed B.
Follow this and our wide range of podcasts now on iHeartRadio.
You lived it, we remember it in my day with
Roman Travers, News talk.
Speaker 2 (00:22):
S ed B, chyot a good evening. Welcome along. This
(00:46):
is in my day. I'm Roman Travers. I'll be here
tall twelve. And the free phone number is so exciting.
People go absolutely bonkers. It's like you know when the
Beatles came from New Zealand. They hear the free phone number,
they run madly towards their telephone or anything that makes
a phone call. Oh, eight hundred and eighty ten eighty
joining the ecstasy, the pleasure, the excitement. Nine two ninety
(01:10):
two is what you push or zb'zb on your keyboard
if you want to text. There's a tiny little charge.
It's this big. It's tiny when you do text. And
my email is Roman at NEWSTALKSZIRB dot co dot nz.
Welcome along. It's in my day for Saturday the thirtieth,
it's the very last Saturday for the month. Oh dear, now,
(01:33):
welcome along because this is a very important it's a
very important in my day that you will need to
get stuck into like a pudding at some time. When
was the very last time that you had a hot, heavy, sticky, sweet,
carbohydrate field pudding. I love the word pudding. When I
think of pudding, I think of you know, deliciousness, absolute,
(01:54):
the stuff that's going to kill you, no doubt, but
it's absolutely at least you die happy. Right, But it
does seem that does seem that tragically we're moving away
from puddings big time. We're not putting people anymore, probably
to the fact that most of us don't want to
look like a traditional pudding. By finishing off the night
with h would you like some steam pudding? Dear? Oh you,
(02:16):
I think I can squeeze that in. When was the
last time that you followed dinner with a cooked, steaming
hot puddings? And which cooked or baked puddings are you
still having on a regular basis? Who made the puddings
for you once upon a time? Was it your mum?
Was Dad the pudding specialist? Was it the grandparents? They
(02:36):
always had a rice pudding, say go go tapiocre, just
lovely homemade custard with rhubarb and apple yum. And for
those who are hot pudding virgins, which hot, steamy cook puddings.
Would you recommend for people to try out the ones
that you've been making for so long you can't even
think about the recipe. It just sort of rolls out
(02:57):
of the head and into the pudding bowls. You don't
even need to think about it. Oh, eight hundred eighty
ten eighty, what are the great putting recipes and putting
cookbooks that all key wish should have on the shelf.
They should be locked in the cabinet with a combination lock.
You should have to work for it, you know, burn
off a few calories before you make it. Now, the
End My Day research team flew to the UK this week.
(03:19):
Hope took the credit card and you'll get Hope initially
when you call eight hundred and eighty ten eighty. Hope
took the team as the executive producer, fact finder and
team leader up to the UK and they met with
English Heritage hell Row. Yes, English Heritage are very concerned
about the downturn in puddings, and I think it's going
to happen here big time. I think it already has
(03:39):
more than three centuries of making delicious puddings. Out the
door they go, they reckon very few people now are
baking puddings. Research that Hope and the team found from
this charity called English Heritage suggest that two thirds of
households in England, Wales and Scotland make puddings only once
a month or less. Now, this is a tragedy and
(04:01):
I think it's going to be something that inflicts people here.
If you're still making puddings, if you're designing a pudding
right now, let's hear from you. Welcome along, Chris. Hey, Hey, yeah,
good Chris.
Speaker 3 (04:13):
Yeah, I'm probably a bit out of age range, but
I'm on my thirties. But my fond memory was my
mum making the chocolateself source and putting from the Edmund's cookbook.
Speaker 4 (04:26):
Oh yeah, yeah, that was There.
Speaker 3 (04:28):
Was always a hit. There was once a week. We
didn't have the money to sort of do it every night,
but once a night, once a week with a bit
of vanilla ice cream. And yeah, and I've been making
it ever since she passed on the rest but me,
she tweaked it a little bit and we've kind of
affected it as a family.
Speaker 2 (04:48):
Oh, tell me more about the tweaking. Did she tweak
it right up? Was it tweaked and tweak. What did
she do?
Speaker 3 (04:53):
I'm just changing the oven temperature, like the ingredients, ingredients, volumes,
and everything is kind of tweaked, just a little bit
enough to make it different to what their cookbook, you know.
Speaker 2 (05:06):
And it's quite nice because these days people are just
getting horrible vestering packets of sugar from the freezer and
they'll have apple pies that already made. They don't taste
like anything like your mum would have made.
Speaker 3 (05:16):
Do they terrible? Even though my mum wasn't a great cook,
I must have met that. She's not listening, No, but
she she knows she made a great She was a
very good baker, and she made great puddings and that
was a specialty, you know. Yeah, And I've continued that.
(05:37):
I've used it risk p for for since since I leave,
you know.
Speaker 2 (05:42):
And are you old enough?
Speaker 4 (05:44):
Of course?
Speaker 2 (05:45):
Are you don't that sounds kinky?
Speaker 5 (05:47):
No?
Speaker 2 (05:47):
But are you old enough to remember those puddings that
came in a tin, the self saucing pudding. You don't
do the tin, Flip it upside down, lift it and
you'd have a gooey, spongy thing with the sauce going everywhere.
Speaker 3 (05:58):
Not quite these say they say, they've got the same
kind of thing but in a sort of container. So
I don't know if it's the same thing, but yeah
it'll be.
Speaker 4 (06:09):
Yeah.
Speaker 2 (06:09):
Well, I'm twenty years older than you, So I've got
putting memories coming out the wazoo. I've got wah zoo
memories and puddings. I've got my mother's. My mother's a
great pudding. Make it. I don't know if she still
makes puddings or not. She's very health focused, she's following
all the health gurus these days. But you know, O
eight hundred and eighty ten eighty nine, thank you Chris
for kicking things off why they're sam Hello, Yeah.
Speaker 4 (06:30):
I just want to share that my traditional bullying.
Speaker 2 (06:35):
Risby ooh yum, I'm not Yeah, go ahead.
Speaker 4 (06:40):
But this is a really symbol. You take the taro
and you messed it up to taro. You mess it
up like you create it, and then you put it
in the like a peg tin and you peck the taro.
And then you take the looking agreement the sugar, and
you caramelize the sugar and you put it in the.
Speaker 2 (06:59):
Oh did that yep? That sounds it's it's got.
Speaker 4 (07:04):
A HOUSIUSI budding. You want to go and maybe you'll
find them.
Speaker 2 (07:07):
Some more shop and you try that one foulcy.
Speaker 4 (07:10):
Oh there's a something swear where did you just see it? There?
Be careful, it's far alci like you know Alchi for AlSi.
Speaker 2 (07:18):
Did I to swear on the radio?
Speaker 4 (07:21):
Yeah? It just just give it between you and me
and everybody.
Speaker 2 (07:26):
Hang on, Sam, No, I need to fix that. We've
got a tool here for taking out stupidity. Just a minute.
That was a close call. Welcome back, Sam, I didn't
thankfully that didn't go to weir. I can't believe.
Speaker 4 (07:40):
I'll give you a pronunciation that one is for AlSi.
Speaker 2 (07:44):
Thank you. Now, where would I go in Wellington or
Auckland or any of the big cities. Do you know
are there salmon in shops around that would have all
this kind of ingredients?
Speaker 4 (07:56):
The only one I know in Rollington is in Tennant's
Creek and it's scored a sound more famous.
Speaker 2 (08:02):
Ah nice. Look you know, Sam, I love this because
I didn't even think about the Pacific Islanders having puddings.
I thought the Pacific Islands were all about, you know,
healthy living and playing rugby. Yeah, I didn't even think
about that. I thought puddings were you know, the big
fat white people from the UK.
Speaker 5 (08:19):
It did.
Speaker 2 (08:19):
I mean, let's be honest, there's nothing healthy about a pudding.
What do you reckon? Judy welcome?
Speaker 5 (08:25):
Oh oh hello aman, it's not so much a pudding
or my fae al oh. My favorite one was chocolate
self saucing pudding. But I had a couple of stories.
The chap earlier mentioned jam Rollie poly and that reminded
me of a joke. All the kids are sitting around
the table and Mum brings out a jam Rolli POLEI
(08:48):
a lovely big one. In addition, all the kids go,
oh yum, my favorite. I don't want the end. Oh yum,
my favorite. I don't want the end. Nobody wants the
end because the ends, of course, are a bit harder
and don't have so much jam and everything. And so
Mum listens to this for a while and then she
picks up the knife, rings, picks up the nice reaches
(09:11):
over cuts the jam Rolli pole in half, and said, oh, well, dad,
and I'll have an end.
Speaker 2 (09:17):
Oh very nice. That's a great plan that would have been.
There would have been children screaming and crying.
Speaker 5 (09:24):
I've always read I thought that was, oh well, dad,
and I'll have an end. And the other one was
back in childhood, and we'd all be over the tennis
courts playing and in the summer evening, and we'd hear
the whistle blow. Mum always blew the whistle so that
we come home for your tea. And so we'd come
(09:44):
home for our tea and we'd all go rushing inside,
and of course we all said, what's for putting, mum?
What's for putting mum? And Mum always said, wait and see.
She would never tell us what the pudding was until
we'd eaten up our meat and vegetables.
Speaker 2 (10:02):
And was that quite the rule? Were they quite for
studious with everything has to be eaten before you can
have pudding?
Speaker 4 (10:06):
Was that like that?
Speaker 2 (10:07):
Oh?
Speaker 5 (10:07):
Yes, you couldn't go straight to pudding. Help, No, you
had to eat your meat and drill. But then my
favorite pudding that she used to make was in the
great big roasting tin. And she'd make a chocolate self
saucing pudding, So I don't she had you cook it
and at the top comes out all sort of crusty
and cakey, and then it has the thick chocolate sauce underneath.
(10:32):
So you did the mixture, put in the tin and
it's separated out in the cooking to create a cake
and a chocolate sauce, chocolate self saucing pudding, and put
some vanilla ice cream on top of that, and you're
in seventh Heaven.
Speaker 2 (10:49):
Oh yeah, absolutely, I'd be there. What about those? Do
you remember that? There was a time that advertised quite
a lot on the telly when I was a kid,
and it was a self saucing pudding in a tin.
Speaker 5 (11:00):
Oh no, I don't know those at all.
Speaker 2 (11:03):
Maybe I'm making that up. I'm pretty sure there was
a self saucing pudding you could buy, But why would
you buy them when you can make them?
Speaker 4 (11:08):
Right?
Speaker 5 (11:09):
Oh? Yes, you see? No, yes, I mean yeah, this
is going This is going back to the forties and
fifties when they did everything. They cooked everything. You didn't
buy anything pre prepared or frozen or anything. It was
wonderful cooking in those days, really was.
Speaker 2 (11:26):
And they were the masters of timing, weren't they. Any
good cooking is a master of timing. I get that,
but back in those days, can you imagine having a
coal range, getting the temperature just right, maintaining it to
cook something, and then you've got tads to feed and
washing to do and chickens to pluck.
Speaker 5 (11:42):
Yeah. No. And you know, when you sort of know about,
like I grew up in the forties and fifties and
I did actually do cooking and teaching cooking and whatnot
as a career. But when you learn about how they
used to do it those days, another little memory sprang
(12:02):
to mind was how did they know that temperature was
correct in say a cold range or one of these
ones where it wasn't electricity and controlled. I mean, it
never occurs to you to think, well, is it hot
enough or cold enough or too hot or what. And
what they used to do was that sprinkles of flour
(12:24):
that throw a bit of flour onto the tray in
the oven, and how long the flower took to brown
or burn or not color at all, told them about
the temperature of the oven or else that throw a
bit of water in and whether it spat and evaporated
or whether it just lay there in a puddle. They
(12:45):
were able to go gauge the temperature of the oven.
I mean they had alls. They were very clever in
how they worked everything out and still produced beautiful food.
Without any of the help that we have these days.
Speaker 2 (12:58):
No, that's right. And they knew different places within a
coal range. They knew different parts of the oven had
different extreme temperatures, all the lower temperatures, and of course
some of the coal ranges did have a Ermeistat or
a temperature gauge on the front. But the very early ones,
it was just a great big hunk of cast iron
with a fire, wasn't it.
Speaker 5 (13:16):
Yes, yes, yes, So you know you chucked in some
water and if it spat at you, you knew it
was pretty hot.
Speaker 2 (13:23):
Now tell me where did you Where did you teach
cooking duty?
Speaker 5 (13:29):
Well? I went through They don't do it nowadays. I
don't know how what they do. It's technology. It's called
technology now nowadays. But they had a training college down
Dunedin with you learned went down there to become a
cooking and sewing teacher, that's what it was called. And
after I'd done the training, I was actually the first
(13:49):
cooking teacher at Wima Intermediate School in Nelson. It's a
school still there, and in the first year it was
an intermediate school. But I only did that for a
couple of years, and then of course it was time
to go overseas and conquer the world.
Speaker 2 (14:07):
Did you continue conering the world with your cooking overseas?
Speaker 5 (14:10):
Yes, as a matter of fact, I did. I won't
get into the big story, but it was in sixty
six sixty seven that I went over and I'm sitting there,
I'll tell you what. I was sitting there in a
cafe or somewhere one day, having a cup of tea
or something and reading a magazine. And in this magazine,
(14:30):
I remember, this is way back in the sixties, so
it's a long time ago. But in this magazine, I
came across a full page advert for the court On
Blur Cooking School, which I'd never heard of, but it
was a cooking school, and so I read the advert
and all about it. I thought, good heavens, Oh, yes,
I'm going to go there. So that's what then led
(14:54):
me into extending the cooking career, and I became a
court On Blur teacher and learned all about this blim
and French cooking. And of course when I went through
the course, they rema, it's the sixties, and there'd be
all these ingredients on the table and the teacher would say,
(15:15):
now take the o vergine and cut it in half,
and I'd have to look at everyone to see what
they picked up. I didn't know what an overgene was
or a red pepper or you know, all these kind
of things. That was absolutely completely new to me, and
it was absolutely so exciting. I mean, pick up your obgene,
(15:36):
what the heck's and o machine?
Speaker 4 (15:41):
I love that?
Speaker 2 (15:42):
And did he Yeah?
Speaker 1 (15:43):
I do.
Speaker 3 (15:43):
I love that.
Speaker 2 (15:44):
Because of course these days we've gone full circle and
people find aubergine or aubergine too hard to say, so
we call it egg brant. I don't know why do
we change I don't know why we changed it.
Speaker 5 (15:55):
I don't know. I don't know. It was oubagene and
there were lots like that, and keep an eye on
what the other what the others were doing, because I
was just so out of my debt. I mean, this
was French cooking, and I'd come from New Zealand in
the sixties. I mean, I didn't even know the French
cook differently to me? Was it?
Speaker 2 (16:14):
And I don't mean to be I don't want to
cast my innasturtiums upon French cooking, but was it just
a lot of sauce on top of ordinary food because
they love it, I.
Speaker 5 (16:22):
Know it was. What I found very very interesting was
the basis for it all. And what I really liked
was the regional cooking, so that every region really to
a certain extent, cooks differently because oh it's probably different now,
but regional cooking was developed and each read according to
(16:44):
what they grew in the region. So it was a
different world to things flying in from all over the
world that you eat you lived within your region, and
if your region cooked so and so well, all your
cooking was using that, you weren't bringing things in from
other regions. The regional cooking of France I found very interesting,
(17:07):
so that certain areas of France would specialize in something
or other because that's what they grew there, according to
the climate and all the exits. And yet another reason
region would have completely different food if they were sort
of apple orchards or something completely different because of what
And I liked that idea of regional cooking. You grow,
(17:30):
you live on what you grow, and your region can
grow in your region. It's completely different now, and there.
Speaker 2 (17:36):
Was, of course in recent years the slow food movement,
which doesn't refer to moving slowly in your kitchen and
burning everything. It's it's Eating Watson season. Isn't it.
Speaker 3 (18:08):
A wind to block MA?
Speaker 2 (18:10):
That I kind of my day, I'm sure
Speaker 1 (18:18):
For more from Used talkst B, listen live on air
or online, and keep our shows with you wherever you
go with our podcasts on iHeartRadio
You're listening to a podcast from News Talks ed B.
Follow this and our wide range of podcasts now on iHeartRadio.
You lived it, we remember it in my day with
Roman Travers, News talk.
Speaker 2 (00:22):
S ed B, chyot a good evening. Welcome along. This
(00:46):
is in my day. I'm Roman Travers. I'll be here
tall twelve. And the free phone number is so exciting.
People go absolutely bonkers. It's like you know when the
Beatles came from New Zealand. They hear the free phone number,
they run madly towards their telephone or anything that makes
a phone call. Oh, eight hundred and eighty ten eighty
joining the ecstasy, the pleasure, the excitement. Nine two ninety
(01:10):
two is what you push or zb'zb on your keyboard
if you want to text. There's a tiny little charge.
It's this big. It's tiny when you do text. And
my email is Roman at NEWSTALKSZIRB dot co dot nz.
Welcome along. It's in my day for Saturday the thirtieth,
it's the very last Saturday for the month. Oh dear, now,
(01:33):
welcome along because this is a very important it's a
very important in my day that you will need to
get stuck into like a pudding at some time. When
was the very last time that you had a hot, heavy, sticky, sweet,
carbohydrate field pudding. I love the word pudding. When I
think of pudding, I think of you know, deliciousness, absolute,
(01:54):
the stuff that's going to kill you, no doubt, but
it's absolutely at least you die happy. Right, But it
does seem that does seem that tragically we're moving away
from puddings big time. We're not putting people anymore, probably
to the fact that most of us don't want to
look like a traditional pudding. By finishing off the night
with h would you like some steam pudding? Dear? Oh you,
(02:16):
I think I can squeeze that in. When was the
last time that you followed dinner with a cooked, steaming
hot puddings? And which cooked or baked puddings are you
still having on a regular basis? Who made the puddings
for you once upon a time? Was it your mum?
Was Dad the pudding specialist? Was it the grandparents? They
(02:36):
always had a rice pudding, say go go tapiocre, just
lovely homemade custard with rhubarb and apple yum. And for
those who are hot pudding virgins, which hot, steamy cook puddings.
Would you recommend for people to try out the ones
that you've been making for so long you can't even
think about the recipe. It just sort of rolls out
(02:57):
of the head and into the pudding bowls. You don't
even need to think about it. Oh, eight hundred eighty
ten eighty, what are the great putting recipes and putting
cookbooks that all key wish should have on the shelf.
They should be locked in the cabinet with a combination lock.
You should have to work for it, you know, burn
off a few calories before you make it. Now, the
End My Day research team flew to the UK this week.
(03:19):
Hope took the credit card and you'll get Hope initially
when you call eight hundred and eighty ten eighty. Hope
took the team as the executive producer, fact finder and
team leader up to the UK and they met with
English Heritage hell Row. Yes, English Heritage are very concerned
about the downturn in puddings, and I think it's going
to happen here big time. I think it already has
(03:39):
more than three centuries of making delicious puddings. Out the
door they go, they reckon very few people now are
baking puddings. Research that Hope and the team found from
this charity called English Heritage suggest that two thirds of
households in England, Wales and Scotland make puddings only once
a month or less. Now, this is a tragedy and
(04:01):
I think it's going to be something that inflicts people here.
If you're still making puddings, if you're designing a pudding
right now, let's hear from you. Welcome along, Chris. Hey, Hey, yeah,
good Chris.
Speaker 3 (04:13):
Yeah, I'm probably a bit out of age range, but
I'm on my thirties. But my fond memory was my
mum making the chocolateself source and putting from the Edmund's cookbook.
Speaker 4 (04:26):
Oh yeah, yeah, that was There.
Speaker 3 (04:28):
Was always a hit. There was once a week. We
didn't have the money to sort of do it every night,
but once a night, once a week with a bit
of vanilla ice cream. And yeah, and I've been making
it ever since she passed on the rest but me,
she tweaked it a little bit and we've kind of
affected it as a family.
Speaker 2 (04:48):
Oh, tell me more about the tweaking. Did she tweak
it right up? Was it tweaked and tweak. What did
she do?
Speaker 3 (04:53):
I'm just changing the oven temperature, like the ingredients, ingredients, volumes,
and everything is kind of tweaked, just a little bit
enough to make it different to what their cookbook, you know.
Speaker 2 (05:06):
And it's quite nice because these days people are just
getting horrible vestering packets of sugar from the freezer and
they'll have apple pies that already made. They don't taste
like anything like your mum would have made.
Speaker 3 (05:16):
Do they terrible? Even though my mum wasn't a great cook,
I must have met that. She's not listening, No, but
she she knows she made a great She was a
very good baker, and she made great puddings and that
was a specialty, you know. Yeah, And I've continued that.
(05:37):
I've used it risk p for for since since I leave,
you know.
Speaker 2 (05:42):
And are you old enough?
Speaker 4 (05:44):
Of course?
Speaker 2 (05:45):
Are you don't that sounds kinky?
Speaker 5 (05:47):
No?
Speaker 2 (05:47):
But are you old enough to remember those puddings that
came in a tin, the self saucing pudding. You don't
do the tin, Flip it upside down, lift it and
you'd have a gooey, spongy thing with the sauce going everywhere.
Speaker 3 (05:58):
Not quite these say they say, they've got the same
kind of thing but in a sort of container. So
I don't know if it's the same thing, but yeah
it'll be.
Speaker 4 (06:09):
Yeah.
Speaker 2 (06:09):
Well, I'm twenty years older than you, So I've got
putting memories coming out the wazoo. I've got wah zoo
memories and puddings. I've got my mother's. My mother's a
great pudding. Make it. I don't know if she still
makes puddings or not. She's very health focused, she's following
all the health gurus these days. But you know, O
eight hundred and eighty ten eighty nine, thank you Chris
for kicking things off why they're sam Hello, Yeah.
Speaker 4 (06:30):
I just want to share that my traditional bullying.
Speaker 2 (06:35):
Risby ooh yum, I'm not Yeah, go ahead.
Speaker 4 (06:40):
But this is a really symbol. You take the taro
and you messed it up to taro. You mess it
up like you create it, and then you put it
in the like a peg tin and you peck the taro.
And then you take the looking agreement the sugar, and
you caramelize the sugar and you put it in the.
Speaker 2 (06:59):
Oh did that yep? That sounds it's it's got.
Speaker 4 (07:04):
A HOUSIUSI budding. You want to go and maybe you'll
find them.
Speaker 2 (07:07):
Some more shop and you try that one foulcy.
Speaker 4 (07:10):
Oh there's a something swear where did you just see it? There?
Be careful, it's far alci like you know Alchi for AlSi.
Speaker 2 (07:18):
Did I to swear on the radio?
Speaker 4 (07:21):
Yeah? It just just give it between you and me
and everybody.
Speaker 2 (07:26):
Hang on, Sam, No, I need to fix that. We've
got a tool here for taking out stupidity. Just a minute.
That was a close call. Welcome back, Sam, I didn't
thankfully that didn't go to weir. I can't believe.
Speaker 4 (07:40):
I'll give you a pronunciation that one is for AlSi.
Speaker 2 (07:44):
Thank you. Now, where would I go in Wellington or
Auckland or any of the big cities. Do you know
are there salmon in shops around that would have all
this kind of ingredients?
Speaker 4 (07:56):
The only one I know in Rollington is in Tennant's
Creek and it's scored a sound more famous.
Speaker 2 (08:02):
Ah nice. Look you know, Sam, I love this because
I didn't even think about the Pacific Islanders having puddings.
I thought the Pacific Islands were all about, you know,
healthy living and playing rugby. Yeah, I didn't even think
about that. I thought puddings were you know, the big
fat white people from the UK.
Speaker 5 (08:19):
It did.
Speaker 2 (08:19):
I mean, let's be honest, there's nothing healthy about a pudding.
What do you reckon? Judy welcome?
Speaker 5 (08:25):
Oh oh hello aman, it's not so much a pudding
or my fae al oh. My favorite one was chocolate
self saucing pudding. But I had a couple of stories.
The chap earlier mentioned jam Rollie poly and that reminded
me of a joke. All the kids are sitting around
the table and Mum brings out a jam Rolli POLEI
(08:48):
a lovely big one. In addition, all the kids go,
oh yum, my favorite. I don't want the end. Oh yum,
my favorite. I don't want the end. Nobody wants the
end because the ends, of course, are a bit harder
and don't have so much jam and everything. And so
Mum listens to this for a while and then she
picks up the knife, rings, picks up the nice reaches
(09:11):
over cuts the jam Rolli pole in half, and said, oh, well, dad,
and I'll have an end.
Speaker 2 (09:17):
Oh very nice. That's a great plan that would have been.
There would have been children screaming and crying.
Speaker 5 (09:24):
I've always read I thought that was, oh well, dad,
and I'll have an end. And the other one was
back in childhood, and we'd all be over the tennis
courts playing and in the summer evening, and we'd hear
the whistle blow. Mum always blew the whistle so that
we come home for your tea. And so we'd come
(09:44):
home for our tea and we'd all go rushing inside,
and of course we all said, what's for putting, mum?
What's for putting mum? And Mum always said, wait and see.
She would never tell us what the pudding was until
we'd eaten up our meat and vegetables.
Speaker 2 (10:02):
And was that quite the rule? Were they quite for
studious with everything has to be eaten before you can
have pudding?
Speaker 4 (10:06):
Was that like that?
Speaker 2 (10:07):
Oh?
Speaker 5 (10:07):
Yes, you couldn't go straight to pudding. Help, No, you
had to eat your meat and drill. But then my
favorite pudding that she used to make was in the
great big roasting tin. And she'd make a chocolate self
saucing pudding, So I don't she had you cook it
and at the top comes out all sort of crusty
and cakey, and then it has the thick chocolate sauce underneath.
(10:32):
So you did the mixture, put in the tin and
it's separated out in the cooking to create a cake
and a chocolate sauce, chocolate self saucing pudding, and put
some vanilla ice cream on top of that, and you're
in seventh Heaven.
Speaker 2 (10:49):
Oh yeah, absolutely, I'd be there. What about those? Do
you remember that? There was a time that advertised quite
a lot on the telly when I was a kid,
and it was a self saucing pudding in a tin.
Speaker 5 (11:00):
Oh no, I don't know those at all.
Speaker 2 (11:03):
Maybe I'm making that up. I'm pretty sure there was
a self saucing pudding you could buy, But why would
you buy them when you can make them?
Speaker 4 (11:08):
Right?
Speaker 5 (11:09):
Oh? Yes, you see? No, yes, I mean yeah, this
is going This is going back to the forties and
fifties when they did everything. They cooked everything. You didn't
buy anything pre prepared or frozen or anything. It was
wonderful cooking in those days, really was.
Speaker 2 (11:26):
And they were the masters of timing, weren't they. Any
good cooking is a master of timing. I get that,
but back in those days, can you imagine having a
coal range, getting the temperature just right, maintaining it to
cook something, and then you've got tads to feed and
washing to do and chickens to pluck.
Speaker 5 (11:42):
Yeah. No. And you know, when you sort of know about,
like I grew up in the forties and fifties and
I did actually do cooking and teaching cooking and whatnot
as a career. But when you learn about how they
used to do it those days, another little memory sprang
(12:02):
to mind was how did they know that temperature was
correct in say a cold range or one of these
ones where it wasn't electricity and controlled. I mean, it
never occurs to you to think, well, is it hot
enough or cold enough or too hot or what. And
what they used to do was that sprinkles of flour
(12:24):
that throw a bit of flour onto the tray in
the oven, and how long the flower took to brown
or burn or not color at all, told them about
the temperature of the oven or else that throw a
bit of water in and whether it spat and evaporated
or whether it just lay there in a puddle. They
(12:45):
were able to go gauge the temperature of the oven.
I mean they had alls. They were very clever in
how they worked everything out and still produced beautiful food.
Without any of the help that we have these days.
Speaker 2 (12:58):
No, that's right. And they knew different places within a
coal range. They knew different parts of the oven had
different extreme temperatures, all the lower temperatures, and of course
some of the coal ranges did have a Ermeistat or
a temperature gauge on the front. But the very early ones,
it was just a great big hunk of cast iron
with a fire, wasn't it.
Speaker 5 (13:16):
Yes, yes, yes, So you know you chucked in some
water and if it spat at you, you knew it
was pretty hot.
Speaker 2 (13:23):
Now tell me where did you Where did you teach
cooking duty?
Speaker 5 (13:29):
Well? I went through They don't do it nowadays. I
don't know how what they do. It's technology. It's called
technology now nowadays. But they had a training college down
Dunedin with you learned went down there to become a
cooking and sewing teacher, that's what it was called. And
after I'd done the training, I was actually the first
(13:49):
cooking teacher at Wima Intermediate School in Nelson. It's a
school still there, and in the first year it was
an intermediate school. But I only did that for a
couple of years, and then of course it was time
to go overseas and conquer the world.
Speaker 2 (14:07):
Did you continue conering the world with your cooking overseas?
Speaker 5 (14:10):
Yes, as a matter of fact, I did. I won't
get into the big story, but it was in sixty
six sixty seven that I went over and I'm sitting there,
I'll tell you what. I was sitting there in a
cafe or somewhere one day, having a cup of tea
or something and reading a magazine. And in this magazine,
(14:30):
I remember, this is way back in the sixties, so
it's a long time ago. But in this magazine, I
came across a full page advert for the court On
Blur Cooking School, which I'd never heard of, but it
was a cooking school, and so I read the advert
and all about it. I thought, good heavens, Oh, yes,
I'm going to go there. So that's what then led
(14:54):
me into extending the cooking career, and I became a
court On Blur teacher and learned all about this blim
and French cooking. And of course when I went through
the course, they rema, it's the sixties, and there'd be
all these ingredients on the table and the teacher would say,
(15:15):
now take the o vergine and cut it in half,
and I'd have to look at everyone to see what
they picked up. I didn't know what an overgene was
or a red pepper or you know, all these kind
of things. That was absolutely completely new to me, and
it was absolutely so exciting. I mean, pick up your obgene,
(15:36):
what the heck's and o machine?
Speaker 4 (15:41):
I love that?
Speaker 2 (15:42):
And did he Yeah?
Speaker 1 (15:43):
I do.
Speaker 3 (15:43):
I love that.
Speaker 2 (15:44):
Because of course these days we've gone full circle and
people find aubergine or aubergine too hard to say, so
we call it egg brant. I don't know why do
we change I don't know why we changed it.
Speaker 5 (15:55):
I don't know. I don't know. It was oubagene and
there were lots like that, and keep an eye on
what the other what the others were doing, because I
was just so out of my debt. I mean, this
was French cooking, and I'd come from New Zealand in
the sixties. I mean, I didn't even know the French
cook differently to me? Was it?
Speaker 2 (16:14):
And I don't mean to be I don't want to
cast my innasturtiums upon French cooking, but was it just
a lot of sauce on top of ordinary food because
they love it, I.
Speaker 5 (16:22):
Know it was. What I found very very interesting was
the basis for it all. And what I really liked
was the regional cooking, so that every region really to
a certain extent, cooks differently because oh it's probably different now,
but regional cooking was developed and each read according to
(16:44):
what they grew in the region. So it was a
different world to things flying in from all over the
world that you eat you lived within your region, and
if your region cooked so and so well, all your
cooking was using that, you weren't bringing things in from
other regions. The regional cooking of France I found very interesting,
(17:07):
so that certain areas of France would specialize in something
or other because that's what they grew there, according to
the climate and all the exits. And yet another reason
region would have completely different food if they were sort
of apple orchards or something completely different because of what
And I liked that idea of regional cooking. You grow,
(17:30):
you live on what you grow, and your region can
grow in your region. It's completely different now, and there.
Speaker 2 (17:36):
Was, of course in recent years the slow food movement,
which doesn't refer to moving slowly in your kitchen and
burning everything. It's it's Eating Watson season. Isn't it.
Speaker 3 (18:08):
A wind to block MA?
Speaker 2 (18:10):
That I kind of my day, I'm sure
Speaker 1 (18:18):
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