Puddings

Sticky Toffee Pudding (with Gluten-Free Option)

Until recently I’d been struggling to find a recipe for a ‘Sticky Toffee Pudding’ which could be made gluten-free; I found that a lot of recipes were heavy on flour so couldn’t be adjusted easily. Then, having dinner at a friend’s, I was served this Sticky Toffee Pudding from Nigella Lawson – how could I have overlooked the ‘domestic goddess’ of cooking?!.. By adding just half a teaspoon of xanthan gum to gluten-free flour, my friend, Leon, discovered that Nigella’s recipe works fantastically well. Whether you need to make this dessert with the gluten-free option or not, it’s one of the best Sticky Toffee Puddings I’ve tasted!..

200g soft dried pitted dates (roughly chopped)

1 teaspoon bicarbonate of soda

75g soft unsalted butter (plus more for greasing)

2 x 15ml tablespoons black treacle

50g dark muscovado sugar

2 large eggs (at room temperature)

150g plain flour (gluten-free flour if required plus ½ teaspoon Xanthan Gum *see note above)

2 teaspoons baking powder

For the sauce:

150g soft unsalted butter

300g dark muscovado sugar

1 x 15ml tablespoon black treacle

200ml double cream (plus more to serve)

*You will need a two litre baking dish (approx), lightly greased

Put the chopped dates in a bowl with 200ml of boiling water and the bicarbonate of soda, give it stir and leave for 10 minutes.
Cream the butter and black treacle until well mixed, then add the sugar and mix again, beating our any lumps. Beat in an egg and keep beating until fully incorporated, then do likewise with the other egg. Beating more gently, add the flour (and xanthan gum if gluten free) and the baking powder until you have a smooth batter.
Using a fork, stir the soaked dates, squishing them a bit, then pour the dates and their liquid into the batter and beat gently to mix in.
Pour the batter into your prepared dish and bake in a preheated oven, 160’ fan, for 30-35 minutes, or until a skewer comes out clean.
While the pudding is in the oven make the sauce. Melt the butter, muscovado sugar and treacle over a very low heat in a pan. Stir gently until everything has melted. Now stir in the cream, then turn up the heat and when it’s bubbling and hot, remove from the heat.
As soon as the pudding is out of the oven, prick the cooked sponge all over with a cocktail stick and pour about a quarter of the warm sauce over, easing it to the edges with a spatula so that the sponge is entirely topped with a thick sticky glaze. Put a lid on the remaining sauce and keep warm in the pan.
Leave the pudding for 20-30 minutes, or up to an hour is fine, then take to the table with the rest of the sauce in a jug, and cream to serve.

Rhubarb Almond Pudding

I adore the tart flavour of rhubarb, so much so that as soon as I see it in the shops – either the forced variety which is available at the beginning of the year or the field grown from April to September – I’m keen to find a recipe to enjoy it with. This is one of those recipes which fits the bill perfectly. It’s simple and easy to throw together, even on a weekday evening, and gives instant pleasure. It’s not a particularly refined dessert; it’s quite a heavy, almost ‘stodgy’ pudding but the wonderful flavour of the rhubarb makes it an all-round pleaser. The recipe is from Donna Hay’s cookbook, ‘One Pan Perfect’ – and it absolutely is!

4 eggs

1 teaspoon vanilla extract

1 teaspoon rosewater

360ml buttermilk

1 tablespoon finely grated orange rind

300g ground almonds

2 tablespoons cornflour

165g unrefined caster sugar, plus extra

3 – 5 stalks rhubarb (depending on the size), halved and trimmed to fit the dish

1 tablespoon pure maple syrup

Place the eggs, vanilla, rosewater, buttermilk and orange rind into a jug and whisk together.
Place the ground almonds, cornflour and sugar into a bowl and stir. Then add the buttermilk mixture and mix to combine.
Pour the mixture into a deep 25cm round baking dish (capacity 1.5 litres). Top with the rhubarb then brush well with the maple syrup and sprinkle with a little extra sugar.
Bake in a preheated oven, 180’c fan, for 40 minutes or until firm and the rhubarb is soft. Serve with double cream or fresh custard!

Apple and Almond Puddings (Serves 6)

This is one of those delicious, comforting puddings that was made for a winters day, but is just as good in the summer – you really have got to make it! They are wonderfully light; just make sure you serve them with lashings of cream!… The recipe is from Bill Granger’s cookbook, ‘Bills Open Kitchen’. You can substitute the plain flour for gluten-free flour – I use ‘Dove’s’.

150g unsalted butter

150g caster sugar

3 Granny Smith apples, peeled, cored and sliced

1 teaspoon natural vanilla extract

Batter:

175g unsalted butter, cubed (plus extra to grease ramekins)

175g caster sugar

3 eggs

100g ground almonds

100g plain flour (gluten- free if required – see note above)

2 teaspoons baking powder

1 teaspoon cinnamon

(To serve – cream)

*You will need six large 250ml ramekins, greased.

For the apples – place a saucepan over a medium-high heat and add the butter and sugar. Stir until the butter has melted and the sugar has dissolved. Add the apple and vanilla and cook for 10-15 minutes until soft and caramelised.
To make the batter, cream the butter and sugar together until pale and creamy. Add the eggs, one at a time, stirring well until combined. Fold in the ground almonds, flour, baking powder and cinnamon and mix until combined.
Grease six 250ml ovenproof ramekins with butter. Arrange the caramelised apples on the bottom. Divide the batter evenly between the ramekins and smooth over with the back of a spoon. Cook in a preheated oven, 180’c fan, for 25 minutes until lightly golden.
Run a knife around the edge of each ramekin then invert onto a serving dish. Serve with cream.

Pineapple and Black Pepper Crumble (Serves 4-6)

This is no ordinary crumble(!) – the tang of the pineapple is beautifully complemented by the spice of the black pepper, it is a delicious and unusual take on the British classic crumble. The recipe is from the cookbook ‘Dishoom’, which is by the owners of the Indian restaurant chain of the same name. Once you’ve tried this crumble you may find it difficult to return to the classic fruit versions…

*This crumble recipe works well with gluten free plain flour – I used ‘Doves’.

1 large, fresh ripe pineapple (you need about 750g flesh)

1 vanilla pod or 2 teaspoons vanilla extract

100g granulated sugar

A few twists of black pepper

For the crumble:

100g plain flour (gluten free if required)

100g rolled oats

100g granulated sugar

100g salted butter, cubed at room temperature

To Serve:

Vanilla Ice-cream or a dollop of fresh cream

Peel the pineapple, prising out the ‘eyes’ and cut the flesh into 2 cm chunks, discarding the hard core.
Place the pineapple chunks in a saucepan with 200ml water. If using a vanilla pod, split it in half and run a knife down the length to remove the seeds, add both the seeds and the pod to the pan (if using vanilla extract you will need to add this later). Simmer over a medium-high heat for 20-25 minutes until the pineapple is soft. If the pan becomes a little dry add a little more water.
Once the pineapple is soft, add the sugar and simmer for an extra 5 minutes. Add the black pepper and if using the vanilla extract instead of the vanilla pod, add it now. Turn off the heat and leave to one side.
Meanwhile make the crumble. Mix the dry ingredients together in a large bowl. Add the butter and rub it into the mixture with your hands until it is fully incorporated – there should be no loose flour left.
Spread the pineapple mixture in a medium baking dish and top with the crumble mixture. Bake in a preheated oven, 180’c fan, for 30-40 minutes until the topping has formed a golden crust.
Allow to stand for 5 minutes then serve with vanilla ice-cream or a dollop of fresh cream (or custard!).

Lemon Surprises (Serves 4)

Many of you will be familiar with ‘Lemon Surprise Pudding’, it’s one of those gratifying recipes which you put in the oven as a batter and it comes out not only as a soft sponge, but miraculously with a pool of lemony sauce underneath! You may already have a recipe for it, but I urge you to try this one, as the sponge really is the lightest that I have come across! The addition of lemon thyme is optional, it slightly lifts the flavours and, of course, makes a lovely decoration!

I like to make this dessert in individual bowls or ramekins, but you can make it in one dish.

45g soft butter

150g caster sugar

2 lemons, finely grated zest & juiced

2 eggs, separated

200ml milk

50g self-raising flour (gluten free if required – I use Doves)

4 sprigs lemon thyme (optional)

Icing sugar, for dusting

Double cream to serve

Use an electric mixer to cream the butter and 100 g of the caster sugar with the lemon zest until pale and fluffy. Beat in the egg yolks. Gradually add the milk, lemon juice and flour in turns, mixing well between each addition to make a smooth batter.
Place the egg whites in a clean bowl and whisk with the remaining 50g caster sugar to soft peaks, add the picked leaves from two sprigs of thyme, then gently fold through the batter.
Divide the batter among four individual bowls/ramekins with the capacity for about 175ml or put in one dish. Place in a roasting tin, lined with a tea towel (this will stop them slipping), and pour in enough boiling water to come about halfway up the sides of the ramekins or dish.
Carefully transfer to a preheated oven, 160’c fan, and bake for 20 minutes or until golden on top and springy to touch. Turn the oven off and let the puddings rest in the oven for another 20 minutes, so the custard firms slightly.
Decorate with the remaining thyme sprigs, dust with icing sugar and serve with cream.

Creamy Rice Pudding with Armagnac & Earl Grey Prunes (Serves 4 -6)

Ok, I must admit that I haven’t always been a lover of rice pudding. When I was a child I absolutely hated it; most of my memories of this pudding, probably fuelled by my school dinners, are of a tasteless, milky mush. I was only converted years later, when Nick, who loves rice pudding, urged me to try it in a restaurant – it was a revelation! Since then, I have been on a mission to find the very best, creamiest rice pudding recipe…and I think this is definitely it. The prunes in Armagnac are the ‘icing on the cake’! I hate skin on my rice pudding, so I stir it every 15 minutes whilst it is baking to stop a skin from forming, but if you prefer, you can leave it to skin over.

For the Pudding:

500ml whole milk

500ml double cream

1 vanilla pod

100g Arborio rice

75g caster sugar

For the Armagnac Prunes:

50g caster sugar

50g clear honey

1 earl grey teabag

100ml Armagnac

16 Agen prunes, pitted and cut in half

Firstly prepare the prunes. Put 100ml water, the sugar and honey in a small saucepan and bring to the boil. Remove from the heat, add the teabag and allow to infuse for 2-3 minutes. Remove the teabag, then pour in the Armagnac and add the prunes. Set aside to marinate whilst you make the rice pudding.
Slice the vanilla pod lengthways, scrape out the seeds, and mix in a bowl, with the milk, cream, rice and caster sugar. Put in a 1.5 litre ovenproof dish and bake in a preheated oven, 130’c fan, for 1½ hours until all the liquid has been absorbed; stir every 15 minutes to prevent a skin from forming.
When you are ready to serve, gently warm the prunes in a small pan. Serve the rice pudding in bowls with the prunes and their delicious syrup spooned over the top!

Chocolate Gourmandise (Serves 4)

‘Chocolate Gourmandise’ is one of those desserts that everyone, yes, everyone loves! On first appearance it seems to be a little sponge in a cup, but when you dip your spoon into it, you get the wonderful surprise of a molten chocolate centre. What really will steal your heart, is that this recipe, is not only delicious but incredibly easy to make, and so, it is not only the perfect midweek family treat, but also the perfect dessert to end a dinner party… It must be baked at the very last minute, but can be prepared several hours in advance. And the other good news is that, it works perfectly well with gluten free plain flour (I use Doves). This recipe is from a cookbook which I have had for over 20 years, ‘Patricia Wells at Home in the Provence’. Whilst there are other recipes in this book that I have enjoyed, it always naturally falls open onto the page for Chocolate Gourmandise (with all its cooking stains)!

Watch the video of this dessert being made here!

125g dark chocolate, roughly chopped (I use Lindt Excellence 70% Cocoa Dark Chocolate)

125g butter

3 large eggs

150g caster sugar

35 g plain flour (gluten free if required – I use ‘Doves’)

Butter and flour for preparing the ramekins

(you will also need 4 small ramekins with 150ml capacity)

Place the chocolate with the butter in a bowl over a pan of barely simmering water, stir until melted.
In another bowl, whisk the eggs with the sugar and flour, mixing just to blend.
Gradually whisk in the melted chocolate mixture.
Leave the mixture to rest for an hour, to allow the flavours to mellow.
Generously butter and flour the ramekins. Place on a baking sheet. Spoon the mixture into the ramekins.
Bake in a preheated oven, 200’c fan, for 12-14 minutes, they should be still wobbly.
Transfer the ramekins to sit on dessert plates and serve immediately.

‘Flapjack’ Plum Crumble

This comforting crumble has sophisticated flavours – the combination of plums with orange and a touch of cinnamon, beautifully cuts the sweetness of the oat crumble. Serve it with a dollop of cream, custard or a good quality vanilla ice-cream.

The great news is, is that it’s completely gluten free! As you may know, I am gluten free, and so finding ‘carbohydrate’ comforting desserts can be difficult, as I can’t eat wheat. A traditional crumble calls for flour, so it has been some years since I have been able to enjoy this English pudding in the traditional sense, but over the years I have perfected this ‘flapjack crumble’ by combining various recipes for toppings and fillings. Even if you don’t need to eat gluten free, I think that it will become your new favourite crumble!!…

This recipe is perfect for the plums we get in our supermarkets during the winter months, those that never seem to ripen but are perfect for baking with. The oats are best ‘toasted’ before making the topping, this makes their flavour nuttier, so it is worth doing if you have the time.

For the Crumble:

250g porridge oats

125g butter

100g light muscovado sugar

100g golden syrup

For the Plum Filling:

800-900g plums, cut in half, stones removed

1 large orange, zested and juiced

50g light muscovado sugar

1 teaspoon ground cinnamon

Firstly, spread the oats on a large baking tray and bake in a preheated oven, 150’c fan, for 10-15 minutes, stirring once, until they are toasted and slightly golden.
For the topping: melt the butter, sugar and syrup in a large saucepan (big enough to take the oats) over a medium heat until the sugar has dissolved. Add the toasted oats and stir to combine.
Spread the plums out in a baking dish, cut side up – they should fit snuggly into the dish, covering the base completely. Spoon the orange juice over them.
Mix together the orange zest and cinnamon with the sugar (50g), sprinkle over the plums.
Spread the oat ‘flapjack’ mixture evenly over the plums. Place in a preheated oven, 180’c, for 30-35 minutes until the crumble is golden brown and bubbling.
Serve with a dollop of cream, custard or vanilla ice-cream – Delicious!!

‘Crumbles in a Cup’

This is a great idea that I have taken from Nigella Lawson’s cookbook, ‘Nigella Express’. The idea is to freeze the crumble topping and some summer berries, then at any given time you can quickly make up a ‘Berry Crumble in a Cup’! You just need to cook them from frozen for 15 minutes! I have changed the recipe slightly; I make my crumble topping with the addition of ground almonds as I think it improves the flavour. You can either make the crumbles in a cup/small mug or in a ramekin, the measurements of the ingredients will differ slightly depending on which you choose – see below

For the Crumble Topping

200g plain flour (gluten free if required)

125g butter, cold and cubed

50g caster sugar

50g ground almonds

50g soft brown sugar

1 teaspoon ground cinnamon

Place the flour and butter in a large mixing bowl and rub together with your fingers until the mixture resembles breadcrumbs.
Add the caster sugar, ground almonds, soft brown sugar and ground cinnamon – stir to combine.
Place in a freezer bag and freeze until needed for a ‘Crumble in a Cup’ – see below.

‘For a Crumble in a Cup’ (approx. 300ml capacity)

100g summer fruits (see note above)

1 teaspoon corn flour

2 teaspoons vanilla sugar (or regular sugar and a drop of vanilla essence)

75g frozen crumble topping

‘For a Crumble in a Ramekin’ (approx. 125ml capacity)

50g frozen summer fruits

½ teaspoon cornflour

1½ teaspoons of vanilla sugar (or regular sugar and a drop of vanilla essence)

30g frozen crumble topping

(To serve – ice cream or thick cream)

Put the summer fruits in either the cup or ramekin, sprinkle with the cornflour and sugar – stir gently.
Sprinkle the frozen crumble topping over the fruit (if desired you can add a little more topping)
Bake in a preheated oven, 220’c fan; for the cups 20 minutes, and for the ramekins 15 minutes.
Serve with a scoop of ice-cream or a dollop of thick cream.

Apple Gingerjack (Serves 6)

This is a great pudding from Nigella Lawson’s cookbook, ‘At My Table’. Being gluten free, I often find it difficult to find wheat free ‘cosy, cake- like’ puddings but this recipe uses oatmeal for the topping so is totally gluten free! It is best served warm or at room temperature rather than hot – I’ve even eaten the leftovers cold for breakfast – delicious!!

I like to serve this with either double cream or clotted cream, but of course custard would be good too!

For the base:

15g unsalted butter

2 tablespoons golden syrup

750g Bramley apples, peeled, cored and cut into 3cm chunks

For the topping:

200g Fine oatmeal (if required make sure it’s totally gluten free)

75g soft light brown sugar

4 teaspoons ground ginger, plus a extra ¼ teaspoon for sprinkling

½ teaspoon bicarbonate of soda

250ml full-fat milk

125g unsalted butter, soft, cut into cubes

1½ tablespoons demerara sugar

Double or clotted cream, or custard (to serve)

Gently melt 15g butter in a large saucepan (in which the apples will fit – not too heaped up), once melted add the syrup, stir well and then add the apples. Cook over a high heat for about 5 minutes, stirring frequently , until the apples start to soften around the edges – have a fuzzy appearance. Pour into a pie dish.
Meanwhile, mix the fine oatmeal, soft light brown sugar, 4 teaspoons of ginger and the bicarbonate of soda together, using your fingers to break up any lumps in the sugar.
Using the same saucepan that you used to make the apple mixture, heat the milk and 125g butter together gently, until the butter is melted and the milk is almost at boiling point. Remove from the heat and, using a wooden spoon, stir in the oatmeal mixture beating until smooth – it will thicken a little.
Pour the oatmeal mixture over the apples, spreading it out to cover them evenly.
Mix the ¼ teaspoon of ginger with the demerara sugar and sprinkle over the top.
Place in a preheated oven, 180’c fan, and bake for about 30 minutes until the apple is soft and the top has firmly set.
Let it stand for about 30 minutes or more and serve warm at room temperature with double or clotted cream, or custard.

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