Many years ago, I had lunch in the hamlet of Wineham, near Henfield.
My host's housekeeper, who was Brighton born and bred, served a beefsteak pudding, the recipe for which came from the kitchen of the Royal Pavilion and had been handed down from generation to generation.
The ingredients included choice stewing steak in red wine and herbs steamed in a suet crust. It was really delicious.
I have been searching for the recipe without success and I wonder if any reader of The Argus has ever heard of Brighton beefsteak pudding and, if so, could they let me have the recipe, through the pages of The Argus or otherwise.
-Rev John Webster, Hove
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