Pudding recipes

Click on the recipe names to view our delicious recipes!

Sticky Toffee Pudding
Fresh Strawberry Mousse recipe
Date and Walnut Tart
Caramel Fridge Tart
Banana Caramel Tart
Rice Pudding
Hot Cross Bun and Apricot Pudding Recipe
Bread pudding
Summer Pudding
Bakewell Tart
Raspberry crumble

Pudding Recipe = Sticky Toffee Pudding

Ingredients:
2 oz Butter
6 oz Dates
6 oz Sugar
1/2 Pint Boiling Water
1/2 lb Self Raising Flour
1 Teaspoon Bicarbonate of Soda
1 Teaspoon Baking Powder
1 Beaten Egg
1 Teaspoon Vanilla Essence
Sauce:
3 oz butter
5 oz soft brown sugar
4 tablespoons double cream

Method:
Grease a square oven proof dish, and preheat oven to 180oC. In a bowl pour boiling water over the dates and bicarbonate of soda, when water has been absorbed, place the mixture in a blender and blitz to a rough consistency, set aside. Cream the butter and sugar until white & fluffy. Gradually beat in the eggs, once this is smoothly mixed, fold in the flour. Add the date mixture to the creamed mixture. Beat all the ingredients together. Bake in oven for 40 mins on the middle shelf.
For the Sticky Toffee sauce, melt butter in a pan add sugar and cream stirring all the time for around 3 minutes. When ready, pour sauce over finished pudding and eat.

Pudding Recipe = Fresh Strawberry Mousse - serves 4

Ingredients:
250g strawberries, hulled
3 extra large eggs, separated
1 tablespoon fresh lemon juice
100ml Greek Yoghurt
100ml cream

Method:
Cook the strawberries with 30ml water until soft enough to puree in a food processor.
Place the puree, sugar, lemon juice and egg yolks into a large bowl over a saucepan of boiling water and whisk until thick and creamy. Remove from heat and continue whisking until cool.
Lightly whip the cream and fold into the strawberry mixture. Fold the Greek yoghurt in next.
Whip the egg whites until stiff and then fold these into the mixture. Pour into a shallow glass dish or individual glasses and chill for a few hours. Serve with fresh strawberries.

Pudding Recipe = Date and Walnut Tart - Serves 8-10

Ingredients:
250 g stoned dates, chopped
5 ml bicarbonate of soda
250 ml boiling water
375 ml SR flour
2 ml baking powder
Pinch salt
125 g butter, at room temperature
250 ml white sugar
2 large eggs
100 g walnuts, chopped
100 g glace cherries, halved

Sauce:
15 ml butter
190 ml brown sugar
250 ml water 3 ml vanilla essence
125 ml brandy

Method:
Preheat the oven to 180 ºC. Grease a 30cm ovenproof dish. Place the dates and bicarbonate of soda in a mixing bowl and pour over the boiling water. Set aside to cool. Sift the flour, baking powder and salt together. Cream the butter and sugar together until light and creamy and add the eggs one at a time, beating well after each addition. Sift the dry ingredients on top and add the nuts and cherries. Add the dates, stirring until well mixed. Turn the mixture into the prepared dish and bake for 45-50 minutes or until a testing skewer comes out clean. Meanwhile heat the butter, sugar and water for the sauce in a saucepan until the sugar has dissolved. Bring to the boil and reduce the sauce until it turns syrupy. Remove from the heat and stir in the vanilla essence and brandy. Pour the sauce over the hot tart as soon as it comes out of the oven. Serve with custard or ice cream.

Pudding Recipe = Caramel Fridge Tart

Ingredients:
200 ml milk
30 ml coffee liqueur
250 g finger biscuits
45 ml butter
125 ml icing sugar, sifted
30 ml cocoa powder 2 egg yolks
30 ml brandy
375 ml cream, chilled
10 ml coffee powder
15 ml water
8 ml gelatine
50 g pecan nuts, chopped
125 g toffees cut into small pieces
Chocolate curls to decorate

Method:
Line the bottom of a 20 x 23 cm loaf tin with greaseproof paper.
Mix the milk and coffee liqueur, and dip the finger biscuits into the mixture. Line the bottom of the loaf tin with a row of the soaked biscuits. Cream the butter and icing sugar together until light and fluffy. Sift in the cocoa powder, add the egg yolks and beat well. Add the brandy to the cream and whip until stiff. Fold into the butter mixture. Dissolve the coffee powder in the water and sprinkle the gelatine on top. Leave until spongy and melt over boiling water or in the microwave until just melted, taking care not to let it boil. Stir into the butter mixture. Combine the chopped nuts and toffees and set aside. Spread about a third of the cream mixture over the biscuit layer and sprinkle with a third of the nut mixture. Repeat the layers twice, ending with a layer of biscuits. Cover and chill overnight. Carefully loosen the edges with a spatula and turn out onto a serving platter. Remove the greaseproof paper and decorate with chocolate curls.

Pudding Recipe = Banana Caramel Tart

Ingredients:
1 packet (200g) digestive biscuits, crushed
75 g (80ml) butter, melted

Filling:
1 packet lemon jelly powder
125 ml boiling water
125 ml cold water
6 average size bananas
juice of 2 lemons
1 tin (385g) caramel treat
1 tin (170g) evaporated milk kept in freezer overnight
125 ml whipped cream

Method:
Mix biscuit crumbs and butter well. Press into pie dish with the back of a spoon and leave in the fridge to set. Dissolve jelly powder in hot water. Add cold water, mix and leave to cool, till it thickens but not set. Peel 5 of the bananas and cut in slices. Mix the slices lightly with the lemon juice to prevent browning. Place banana slices into pie crust. Whip the condensed milk and add the jelly. Whip the evaporated milk till stiff and foamy. Fold into the condensed milk. Pour the mixture over the bananas and place in fridge to set.
Just before serving, garnish the pie by placing the remaining sliced banana, dipped in lemon juice onto the pie. Top with whipped cream.

Pudding Recipe = Rice Pudding

Ingredients:
500 ml milk
250 ml cooked, long-grain rice (good use for leftover rice)
2 large eggs, separated
125 ml white sugar
1 ml salt
2 ml vanilla essence

Method:
Heat the milk to lukewarm and stir in the rice. Remove from the stove. Beat the egg yolks with the sugar and salt, and then gradually add the milk mixture, beating all the time. Whisk the egg whites until stiff and fold them into the rice mixture. Stir in the vanilla essence and pour the mixture into a greased, ovenproof dish. Bake the pudding at 180ºC for about 40 minutes, or until set. Serve hot with honey or golden syrup.

Pudding Recipe = Hot Cross Bun and Apricot Pudding - Serves 6

Ingredients:
100 ml butter
6 hot cross buns, halved
100 g dried apricots
250 ml cream
3 large eggs, lightly beaten 10 ml ground cinnamon
125 ml sugar

Method:
Preheat oven to 160 ºC. Grease an ovenproof dish with half of the butter. Spread remaining butter on to the insides of the hot cross buns. Layer buns in the dish and scatter over the apricots. Whisk cream and eggs together and pour over buns. Mix cinnamon and sugar together and sprinkle over pudding. Bake in the oven for 30-40 minutes until set. Serve warm with custard or cream.

Pudding Recipe = Bread pudding

Ingredients:
4 extra-large eggs, separated
125 g castor sugar
Pinch salt
500 ml milk
4 slices bread, crusts removed
410 g pie apples
25 ml castor sugar
1 ml ground cinnamon
45 ml raisins, soaked

Method:
Preheat the oven to 170 ºC . Grease a 27 x 17 cm ovenproof dish. Beat the egg yolks and half the castor sugar together until thick and creamy. Add the salt and milk. Soak the bread slices in the mixture. Arrange the bread in the bottom of the dish. Combine the pie apples, 25 ml castor sugar, cinnamon and raisins. Spoon the apple mixture on top of the bread and pour the remaining milk mixture on top. Bake for 35 minutes or until the egg mixture has set. Beat the egg whites until stiff, adding the remaining castor sugar by the spoonful. Spread the meringue over the hot pudding, ensuring that it reaches to the sides of the dish. Bake for about 10 minutes or until the meringue is golden brown. Serve immediately.

Pudding Recipe = Summer pudding - Serves 4

Ingredients:
500g red fruit (strawberries, raspberries or bags of frozen summer fruits defrosted and strained)
30m1 water
150g icing sugar
Slices white bread

Method:
Line a pudding basin with the slices of white bread (preferably with the crusts removed) and set aside. Wash all the chosen fruit and halve the strawberries. Heat the water and sugar in a pan. Add the fruit and lightly cook until just soft but still bright in colour. When cooked, drain, set aside the syrup, and pour the fruit into the pudding mould. When completely filled, cover with remaining bread slices, seal with foil and place a weight on top to compact the pudding. Leave to cool and place in the fridge overnight. Serve the following day and drizzle with the remaining syrup.

Pudding Recipe = Bake well tart - Serves 4

Ingredients:
225g short crust pastry (see recipe below)
bog ground almonds
110g icing sugar
50g butter
3 eggs
4 tablespoons strawberry jam
Almond essence
Pastry:
8oz plain flour
4oz butter
Cold water
1 egg yolk

Method:
To make the pastry: Rub the butter into the flour until it resembles bread crumbs. Add egg yolk and enough cold water to bind it. Wrap in cling film and place in the fridge.
Whilst the oven is preheating to 200°C, roll out the pastry over a floured surface. Line a fairly shallow flan mould with the pastry. Prick with a fork and place into the fridge whilst preparing the filling. To make the filling, first cream the butter and sugar. Then add the eggs, the ground almonds and a few drops of almond essence. Next, spread a layer of strawberry jam evenly over the pastry base. Cover with the filling. Bake the tart for approximately 30 minutes, until lightly brown and springy to touch. It may be served cold or warm.

Pudding Recipe = Raspberry Crumble - Serves 4

Ingredients:
400g raspberries
110g oats
100g butter
110g flour
110g sugar
25g brown sugar

Method:
Preheat the oven to 200°C. Meanwhile, toast the oats in a frying pan until lightly golden. Set aside. Mix the cleaned raspberries and brown sugar and place in an ovenproof dish. When the oats have cooled, mix with the flour and rub in the butter until it resembles breadcrumbs. Now add the white sugar. Pour this mixture over the raspberries. Press down gently to make the crumble more compact, and bake for approximately 40 minutes, until the golden and crunchy. Serve with ice cream, cream or custard.