I cut right from India to the land of the colonizers themselves. During my weekend in London I took advantage of that dry British humor by passing my time with a gaggle of Etonian boys. My host resided alone in the drafty townhouse of his parents, studying law by day and drinking G&Ts by night. His parents visit him on occasion, bearing sausages from their hog farm.

On this particular evening of “drinks with a view to dinner” (in the words of my well-bred host), the dinner menu involved the most surprisingly to-die-for dessert that I’ve had in years. In Britain people use the slightly unappetizing word “pudding” to refer to any form of dessert. And this night’s pudding involved a steamed sponge cake soaked in Treacle, accompanied by a whipped cream. There is something about Treacle that fails to disappoint. It is a golden syrup laced with lovely soporific effects. I slept soundly in the drawing room, visions of Aloysius dancing in my head.

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