Just sweets for courage, entertainment of British dessert sweet

It was very shame to see the great classic Bodesna that is damaged – once in cooking Tim Deling and then in his writing (Steam, Stodge – and a lot of fat: I made 10 British desserts threatened with extinction. Is there anything worth saving?, September 23).

I am the head of the chef at the London Private Members Club, and I can assure you that this “endangered” British dessert is completely thrived in such institutions. I think this is not only to our customers, but also because we cook them properly. I am afraid that the photos accompanying the article show that the author made a bad attempt to re -create these wonderful British classics, so I am not surprised that he gives them such bad reviews.

JAM Roly-Poly, with a homemade jam (plum or Damson at this time of the year is excellent), well-cooked and properly cooked, served with custard and perhaps some cooked fruit, is absolute joy.
Simon Konors
The head of the chefs, Back Club

I am 82 years old and grew up in eating sweets (with custard) every day, either at home or as part of school dinner. It was good to fill empty stomachs and add that sweetness that we all seemed to be after the war, but it was not exciting. I am happy enough to dispense with them now, with one exception, which is the glorious Bodeng Sussex Bond, which is weakened by Tim Deling.

A mixture of seasonal fruits (not necessarily apples), light fat pastries and delicious drink that lemon is completely delicious. You don’t have to wait three and a half hours for that. Didn’t he hear about the pressure cook?
Margaret Keelwa
Battle, East Sussex

I must protest. Tim Du Lawing may be a brave and entertaining tried, but he shouldn’t have cooking Bond Sussex with Apple in it. The filling should be cut off lemon into quarters, brown sugar and butter, which, after long evaporation, leads to a glamorous lemon jam, contrasting with the lavage lap cover. Buding was my favorite husband, serving with a lot of cream, of course.
Valerie Bedlalar
Soutbort, Mersiside

Tim Deling missed a trick with baking baking and butter that raises it to 5 on the scale of his taste: instead of bread, use sandwiches made of butter and jam as basic materials, or even croissants, divided and stumbled with butter and jam and then slices.
Matthew Lowe
Dreeton, Oxfordshire