Hydropathic Pudding: the original Victorian dessert (now known as summer fruit pudding) historically served in hydro hotels, spas or to those suffering sickness, developed by the Liverpool School of Cookery in 1902.
Gin-based fruit cup
Hydropathic Pudding is an artisan fruit cup (English speciality drink), inspired by Liverpool’s Victorian past, hand-crafted from start to finish. We create our own gin to use as the base and infuse 7Kg of real, fresh, fruit in every batch of 40 bottles. There are no artificial flavours, colours or added sugar. The resulting tipple has a delightful red hue, and each 50cl bottle is individually filled, labelled and wax sealed by hand. At 32% ABV, Hydropathic Pudding is one of the strongest fruit cups on the UK market but this gives it a fuller flavour.
A fine fruit basket of redcurrants, blackcurrants, strawberries and raspberries is infused in our gin base to deliver a burst of juicy sweetness – perfect for restoring a weary constitution.
Strawberry Jive (for summer) – 60ml Hydropathic Pudding, 30ml freshly squeezed orange juice, 15ml freshly squeezed lemon juice, 7.5ml simple syrup, top with soda and garnish with a mint leaf and strawberry.
Hydropathic Hot Gin Punch (for winter) – 500ml Hydropathic Pudding, 500ml sweet Madeira wine, 1 tablespoon dark brown sugar, peel and juice of 1 lemon, peel and juice of 1 orange, (optionally, 1 pineapple – peeled, cored and sliced), 3 whole cloves, 3 cinnamon sticks, pinch of ground nutmeg. Heat (simmer) ingredients. Serves 4-6.
G&T perfect serve: Fever-Tree Premium Tonic or Sicilian Lemonade with strawberries to garnish.