After looking at the recipe for this, Mr Rathbone said: “I’ve got a bad feeling about James Mason’s Pudding.”  I will admit, it’s very odd. 
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No baking temperature was specified by Mr Mason, so I did a bit of guesswork and figured I should cook it at a rice pudding sort of temperature (150 degrees C) which turned out to be a bit low.  James’ pudding took about an hour and a half to cook.
 
I have no idea what James Mason’s Mogen David Pudding is supposed to look like but here’s how mine turned out…  I used a Madeira cake rather than bread…
 
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And what did it taste like?  Nice.  Is that damning with faint praise? Well, I’m about to utter one of the most awful phrases in the English language.  I am not a pudding person.  Arg.  I hate that turn of phrase, but I have to say it.  I don’t have a sweet tooth at all, so it’s hard for me to judge.
 
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It was the texture of putty.  That doesn’t sound appetising does it?  But it was sort of pleasurable to see my own teeth-marks in it.  It was almondy and cakey and weird.
 
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Mogen David Week is complete!
 
I guess I have proved one interesting thing.  You can get 3 Hollywood stars’ recipes out of one bottle of Mogen David.  Now what on EARTH shall I do with the other bottle?
 
Mogen David Week is dedicated to the lovely Caroline Frick who kindly brought two bottles of this legendary beverage from Texas to London just so I could make these 3 movie star recipes.
 
James Mason’s Mason’s Mogen David Pudding
 

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