I've always thought poems and recipes have much in common. The list of ingredients in short lines. Lots of space on the page. The method of making, sometimes in numbered steps with energetic and commanding verbs.
Weigh, mix, stir, simmer, bake, cool, eat.
So when Alison Brackenbury suggested a collection of poems based on hand-written recipes (her grandmother's) the idea appealed immediately—but the recipes themselves, or some of them, had to go in too.
Then it got more complicated. If the book was recipes, as well as puddings, we would have to test them—otherwise some of them might work for Dorothy Eliza Barnes (Dot), but not for us, or future readers.
Alison had vivid memories of Dot's delicious cooking, which was a grand incentive. She set about trying and testing a method for some of her favourites, including 'Aunt Margaret's Pudding', an old-fashioned steamed affair. Who eats steamed pudding these days?
The answer is—Alison and her husband, and then, last December (when Alison had written down the method) me and my family too. You see, Dot's recipes (she had worked as a professional cook in the early part of the twentieth century) were just a scribbled list of ingredients. She knew how
to make them—she didn't need to record that bit.
[ From 'Start' ]
Page one: Aunt Margaret's Pudding.
Take half a pound of flour,
three ounces lard (or butter), egg,
milk, sugar, baking powder.
Spread jam in basin, summer gleam.
Poke fire! For ninety minutes, steam.
This was a whole new approach to publishing. Not just proof-reading poems but proving the puddings, cakes and scones. My favourites turned out to be Raspberry Buns and Quaker Oat Scones, which disappeared in hours—the ultimate test of a good recipe.
This was a book with wonderful ingredients: poems, recipes (Dot's version and Alison's version), photographs, memories. Knowing Alison to be also a first-rate prose writer (not all poets are), I suggested she do a brief memoir too. She came up with a fascinating narrative—a story of rare determination and creativity in tough times.
So the book—Aunt Margaret's Pudding—is fully cooked. I gave a copy to my old friend Tony (he is not far off 90). Tony has never understood why I should want to publish poetry, and regards the genre as plainly unnecessary. But I knew for a fact that his mother made steamed puddings: he used to talk about them hungrily. Once a pudding lover, always a pudding lover.
All the same, I didn't particularly expect Tony to read the book, so was rather pleased when he phoned to say at last I had published something he had really enjoyed. 'And the bit at the end,' he said, 'the prose pages about her grandmother—well, that's more poetry than the poems.'
Hurray! The book can, as I hoped, appeal to a wider audience than the usual poetry people, though I feel sure they will like it too. It's the ingredients that really make it different—recipe, then poems, recipe, poems, recipe, poems, memoir. And it's a most moving tribute to Dot, who might otherwise be as lost as 'The Lost Farm'.
Which is not entirely lost. It's in the book.