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Updated: May 18, 2025
It is baked entire in the hot embers, and the inside scooped out with a spoon. I compared it to Yorkshire pudding; Charles Allen said it was like mashed potatoes and milk. It is generally about the size of a melon, a little fibrous towards the centre, but everywhere else quite smooth and puddingy, something in consistence between yeast-dumplings and batter-pudding.
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