Pudding Recipes
16 recipes found
Buttery Sticky Steamed Pudding with Stem Ginger and Golden Syrup
But first, a proper old-fashioned steamed pudding. In 1861, Mrs Beeton recorded a ginger pudding made with suet, flour,…
Coffee & Salted Caramel Hazelnut Roulade
Get this indulgent twist on a chocolate log rolled up and tucked away in the fridge, ready to round off Christmas dinner…
Sticky Toffee Flapjacks
Oats baked with golden syrup, treacle and dates for a sweet, chewy treat.
Arroz con Leche
Creamy rice cooked with milk and cinnamon, sweetened with condensed milk and vanilla.
Chocolate & Raspberry Self-Saucing Pudding
Serve hot on a cool day or room temp on a hot day. Leftovers are also amazing straight from the fridge!
Raspberry and Chocolate Hot Cross Bun Pudding
Combine fluffy hot cross buns, creamy white chocolate and sweet raspberries to make the best-ever Easter dessert.
Hot Chocolate and Raspberry Pudding
Serve hot with ice cream, cream or the homemade chocolate caramel ice cream.
Chocolate and Raspberry Self-Saucing Chocolate Pudding
Warm chocolate pudding with tart raspberries and a rich, bubbling sauce.
Orange Marmalade Steamed Pudding
Turn onto a serving plate while still warm so the marmalade runs down the sides. Serve with a lovely custard or cold pou…
Mrs Crocombe’s Chocolate Pudding
Silky chocolate pudding with a light, airy texture from folded egg whites.
Sticky Toffee Pudding
A rich, moist British dessert made with dates, brown sugar, and a luscious toffee sauce, served with vanilla ice cream a…
Individual Sticky Toffee Puddings
Moist date puddings with a sweet, buttery syrup, baked to a soft, rich finish.
Georgian-Style Eggnog (Traditional British Posset)
Creamy eggnog infused with sherry, lemon and nutmeg, gently cooked to a smooth finish.
Traditional British Eggnog (Posset)
Creamy egg and milk custard with brandy, gently thickened and spiced with nutmeg.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
