New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Best of New York 2009 • Eating

Best Old-fashioned Dessert

  • The John Dory

    85 Tenth Ave., nr. 16th St. 212-929-4948

    To the average expat Brit, steamed treacle pudding might conjure memories—nightmares, really—of morose school lunches ending tragically with a heavy suet-laden thing covered in lumpy custard. In April Bloomfield’s hands, though, the homely dessert has emerged as a showstopper. “My mother always made a steamed pudding as a treat for Sunday get-togethers,” says the chef, who has modernized the recipe by swapping butter for the suet (the solid white fat surrounding the kidneys of sheep and cows). It’s something of a production for the cramped kitchen, requiring over an hour of steaming to achieve the proper moist, fluffy texture. A bit of lemon zest cuts the sweetness of the Lyle’s Golden Syrup that glistens on top, and a hint of vanilla flavors the velvety-smooth custard that’s drizzled over the imposing portion ($20 for two, but you’ll need a larger party to do the thing justice).

    See Also
    More Desserts From Adam Platt's Where to Eat 2009

From the 2009 Best of New York issue of New York Magazine

Advertising
Order the Issue Today

Cover of New York Magazine's Best of New York issue

Order This Issue

Other Best Of Guides

Where can you find the city’s top dog groomer? Last-minute tailor? Beef tongue? We eat, drink, dance, shop, shvitz, and trampoline our way around the city, not to mention poll scores of in-the-know colleagues, hard-partying friends, opinionated family members, and, this year, a team of guest expert bloggers to bring you answers to all of the above questions, and hundreds more, in the form of our annual “Best of New York” issue.

Read More...