Adrian Taylor

Pond Hills
Hempstead nr Holt

Doing my best to pick my way through your requirements, without access to any of the electronic stuff you mention, but confident of the ability of Her Britannic Majesty's Post Office to deliver this, I enclose a photograph of Sid embracing a groupof friends and supporters at Hartford, Conn. in 1996 or thereabouts, the occasion being the conferment of an honorary doctorate on our mutual friend. Your present correspondent does not appear in the photo, which is none the worse for that.

Here is an anecdote that you may think exemplifies his optimism and faith in human nature: -

London, 1958 perhaps. Sid is looking for a motor car, and is introduced by a pal of his and mine to the owner of a very nice 1932 A.C. pillarless 4-door saloon which has been parked outside somebody else's desirable residence for a longish time. Starting the car is a bit complicated, and the odd flame emerges from the bonnet. The occupier of the residence also emerges, and politely enquires if we are thinking of removing the car from his frontage. The owner of the car with equal politeness agrees that such is indeed a distinct possibility. The cool customer having left the scene, Sid expresses profound admiration of the performance of all concerned. As I recall, Sid says "well, whaddya know. Back home that man would have told you to take your damn car of his patch, and yourself as well." I do not remember anyone telling Sid that that was what the man was telling us. We never did get that car started. For all I know its still parked in front of the polite man's house.

Gastronome's Corner

Rich English Bread and Butter Pudding

Yvette Gibson has elaborated, tested and swears by this recipe. Serves 4.


5 slices good quality white bread, buttered.

4 large egg yolks, fresh.

3 oz. sugar, granulated.

5 fl. oz (or 2/3 cup) double cream, fresh.

5 fl. oz (or 2/3 cup) full-cream milk, fresh.

2 oz. sultanas or raisins

2 Tbsp. brandy

demarara sugar

cinnamon, powdered.


Grease baking dish of approximately 30 fl. oz. capacity.

Cut slices of bread in halves, leaving crusts attached, and arrange in layer in dish, sprinkling brandy on
bread and dried fruit between the layers.

Beat egg yolks and sugar.

Bring milk and cream to simmer and add to egg and sugar mixture, whisking all the time.

Pour this egg custard over the bread and dried fruit in the dish and leave to soak for 1 hour.

Heat oven to 350 F/180 C (Gas regulo 4).

Sprinkle demarara sugar and cinnamon on the soaked Pud and cook for 30 minutes until it begins to set.

Serve warm.