A light and gluten free pudding from Emily Scott which is very good served warm from the oven and accompanied by Creme Anglaise. It’s best to buy whole almonds and blitz them yourself as you will get a better texture in the cake.
A delicious way to use up leftover baguettes from ” Sea and Shore” by Emily Scott.
This is from ” A Taste of the Scottish Islands” by Sue Lawrence.
A version of Apple Bread and Butter Pudding from Waitrose.
A moreish pudding from Waitrose.
A delicious pudding from Thomasina Miers.
A sticky and moreish bread pudding for the winter months from Thomasina Miers.
A recipe from ” The Little Book of Marmalade” by Lucy Deedes. You can serve warm as a pudding with cream or ice cream, or cold as a cake. Or both….
A pudding close to the heart of British cooking from ” Rick Stein’s Food Heroes”.
A rich and spicy Christmas Pudding from Claire Ptak.You will need a 16-18 cm pudding basin.
A recipe from Nigella Lawson’s ” Cook, Eat, Repeat”.Any leftovers can be easily reheated in the microwave.
A rich version of this dish from ” A Pinch of Salt” by Stephen Ross. Stephen was the chef at Popjoy’s in Bath in the 1970’s and later The Olive Tree Restaurant at the Queensbury Hotel in the same city where these recipes came from. If you have leftovers it is good cold too, but in any event serve with cream.
This good old English pudding is from ” Rhodes Around Britain” by Gary Rhodes. He credits it to Francis Coulson of the Sharrow Bay Hotel in Ullswater and says it is the best version.
