A Saucy Treat….
Well, I could not make my mind up between Lemon Sauce Pudding or Apple Sponge so I decided to combine the two to make this saucy treat. It could be made as 1 large pudding or in individual servings. Today I have used ramekins to make an individual dessert that you won’t want to share…
The apple base is covered with a taste pleasing lemon sauce from, this self-saucing pudding and the top layer is a soft and airy lemon sponge…
A Saucy Treat….
Well, I could not make my mind up between Lemon Sauce Pudding or Apple Sponge so I decided to combine the two to make this saucy treat. It could be made as 1 large pudding or in individual servings. Today I have used ramekins to make an individual dessert that you won’t want to share…
The apple base is covered with a taste pleasing lemon sauce from, this self-saucing pudding and the top layer is a soft and airy lemon sponge…
There really is nothing quite like this delicious fruity, juicy sweet pudding. Served cold it is a great dish to prepare in advance and pop onto a plate when ready to serve. Just add a dollop of the best vanilla ice-cream and enjoy.
Do let me know if you make this pudding, it would be great to hear how you get on.
Next week I am making a ‘Video Special’ to celebrate 1000 subscribers. I am so grateful to every one of you for joining me and I am genuinely humbled by your amazing response to my little videos.
You will be able to participate by helping to choose my future recipes to film. Only fair as you are the ones who watch.
Comfort Food for a Winter’s Day...…
It hasn’t got any warmer here and we are on lockdown in the UK at the moment so here’s something to make with what you may already have in the cupboard. The beauty of this dish is you can substitute some of the ingredients if you don’t have them.
I have chosen raspberry & peach which are the main ingredients in a Peach Melba but you can use any soft fruit you like to flavour your dessert. 50/50 bread is used here but if you want to use another type you have in or even cake, then go for it.
I am looking forward to tasting this one again as I haven’t made for a long while…
Our Mum used to say it was 'a good time to do a rice pudding as the oven was already on.' I think that was because the oven used to take so long to warm up in those days.
It was always something to look forward to and certainly filled us up nicely.
At school we had a dinner monitor at the head of each table who used to dish out the rice pudding. From a five year old's point of view, they seemed so grown up but I imagine they were only about seven. They always picked who got the skin from the top of the rice pudding as this was a prize to us at the time, greater than gold.
It is a good pudding to make as it is quick to put together and once the nutmeg and butter are on top, you can forget about it until it’s ready, and you can enjoy this beautifully flavoured, creamy dessert...
Sunday dinner in our home was always followed by a hot pudding; usually smothered with custard. This was one of my favourites as I was always hungry and this delightful pudding would be guaranteed to fill us up. The apples have spice added to pimp up the flavour and raisins add another texture to this beautiful apple dish.
Looking for a pudding to make on a cold rainy day? Then this could well be what you are looking for…
A Warming Winter Pudding...…
It is so cold here in the UK at the moment. Each day we wake to the temperature either just above or below zero so it’s certainly time for warm winter comfort food. This pudding is one of those deliciously appealing dishes. We ate this in great quantities as children as we waited with abundant expectation and spoons in hand for a sweet warming pudding after our meal.
This one came from an old recipe book of my mother’s which I have been dipping into lately and have found a few memories including notes in the margin to add a little something extra to each dish.
Four Sponge Puddings for the Price of One….
Soft and delicious sponge, each with a different twist. Lovely for finishing off a meal and don’t forget the custard!
I’ve picked my favourites to make; I wonder which one of them you would prefer…
If you are making 1 large pudding, cover with baking paper and silver foil. Tie well with string and steam it in a large pan of boiling water on top of the stove for 2 hours. Put an upturned saucer under the pudding to keep it off the bottom of the pan. Keep an eye on the level of simmering water so it remains half way up the side of the pudding basin…
This recipe is a request from my nearest and dearest. It has to be one of the simplest puddings to make if just a few simple rules are followed. It is one from my schooldays and was served with either custard or strawberry sauce. These days I open a tin of custard for a quick yummy desert. It is a warming dish for a cold wet day.
Any flavour jam can be used but today I’m using strawberry.
​
Here’s a flour-less pudding recipe. This time a pudding from my childhood. It’s a really simple recipe; the trick to make it light and fluffy but crunchy on top is to let the pudding sit for an hour before baking. Then pop it in the oven it just 30 - 40 mins before you are ready to eat.
Quick and easy, delicious!
​
This is not your traditional sticky toffee pudding but my quick and easy version. It is light, fluffy and delicious. It’s a regular bake here as it is so quick to make and I usually have a jar or two of particularly nice caramel in the cupboard.
​
​
Cobblers became popular in the 50s and 60s in the UK. They had a filling with a scone-like topping. My mum used to make both sweet and savoury ones. The savoury Cobbler was usually a chicken stew type filling with a cobbler topping & the sweet one often had just peaches underneath.
This recipe is quick to make and delicious to eat. Enjoy it with ice cream in the summer and with custard in the winter.