Hydropathic Pudding is a fruit cup based on the original recipe for the dessert which was first published in 1902 by the Liverpool School of Cookery.
Made with fresh, British (Herefordshire) grown, fruit with no added sugar, colourings or flavourings.
Strawberries, raspberries, redcurrants and blackcurrants
Nose: burst of berries
Palate: vibrant, fruity
Finish: balanced sweetness with tartness
Perfect serve: Sicilian or standard lemonade with strawberries to garnish
For the more adventurous: Victorian Cosmopolitan (30ml Hydropathic Pudding, 30ml triple sec, 45ml cranberry juice, 15ml lime juice)