Penchant for Pudding

Sunday night is pudding night in our household. It is my husband who has a passionate penchant for pudding, and has suggested that pudding be served in our house on every day that has a ‘d’ in it! Perhaps it is a throwback from his days as a British school boy, where pudding was served at school everyday.

Berry and White Chocolate Bread and Butter Pudding

berry bread and butter pudding

I love a traditional bread and butter pudding, and this is a nice summery twist on the classic pud. Just add two cups of mixed berries and 125g grated white chocolate to your favourite bread and butter pudding. The Jamie Oliver recipe is a good one.

Salted Caramel and Chocolate Tea Cup Pudding

This is a recipe that I devised as I like the combination of salted caramel and chocolate. It’s a gourmet goodie for people on the go as it really only takes six minutes to make.

Prep Time: 5 min

Cook Time: 1 min

Ingredients (4 Mugs)

In each mug add…

  • 1 1/2 Tbsp SR Flour
  • 1 1/2 Tbsp Brown Sugar
  • 1 1/2 Tbsp Cocoa powder
  • 1 1/2 Tbsp Milk
  • 1 1/2 Tbsp Oil
  • 1/2 egg (simply beat one egg together and divide between two cups)
  • Mix together:
  • 2Tbsp golden syrup
  • 2 Tbsp Brown Sugar
  • 2 Tpsp butter
  • 2 Tbsp condensed milk (if you have it, I was just using some up)
  • 3 Tbsp Boiling Water
  • 2 tsp salt (I used pink himalayan salt)


  1. In each mug place the flour, cocoa, sugar, oil, milk and egg together and mix to combine. Flatten top of mixture.
  2. Sprinkle topping evenly over the cake mixture and add hot water.
  3. Place on a saucer and microwave for 1 minute.
  4. It may splatter a bit so place a piece of paper towel on top of mug to reduce this.
  5. Serve with a dollop of cream or icecream.

Sticky Date Pudding with Butterscotch Liqueur Sauce & Homemade Vanilla Bean Ice-Cream

This is my favourite ultimate pudding and so for a Mother’s Day treat for the whole family this year that is what I made (minus the liqueur in the sauce for the kiddywinks). The perfect winter warmer pudding.

butterscotchChocolate Hot Cross Bun Bread and Butter Pudding

hotcrossbunpudding Okay so I am meant to be off sugar for the season of Lent, but I had to try out this Easter pudding that we will have on Easter Sunday. Bread and butter pudding is the ultimate comfort food, especially when the weather is cooling. And this is a fun easter version of a classic pudding, that is super easy to make. Just liberally butter some chocolate hot cross buns (or plain hot cross buns), place in an oven dish, put some chocolate buttons in and around the buns, and drown the buns with chocolate custard. I make a custard just using custard powder and cocoa, but you could make a proper sauce anglais and add chocolate if you wished. Then dust with icing sugar and serve warm.

Luscious Low-fat Licorice Allsort Ice-cream

I’m a licorice fan and while I’ve tried licorice ice-cream before, it is not all that easy to find in NZ, and I’m not sure about overseas. I know that Kapiti make a nice licorice ice-cream, and so do another gourmet ice-cream company in NZ whose name escapes me for now. But I’ve never come across licorice allsort ice-cream, so I thought I would devise a recipe. And seeing as we invested in a second hand ice cream maker, what better opportunity to try it out these summer holidays (if you could call it summer!) The kids were not all that enthusiastic, in essence this is a completely child proof ice-cream! A gorgeous gourmet gelato for the grown-ups. Technically it isn’t a gelato but colloquially one could refer to it as as gelato as it is a reduced fat ice-cream. 007 You’ll need: 1 packet licorice allsorts 1/3 packet of plain licorice 1 drop aniseed essence 1 drop black food colouring (optional) 1 vanilla bean (or vanilla essence) 1 cup skim milk (250 ml) 21 1.2 cups thickend lightened cream 18% milk fat 5 egg yolks 1/2 cup caster sugar (110g) Combine milk and cream in a saucepan. Split vanilla bean in half lengthways. Scrape out the seeds, add the pod and the seeds to the saucepan. Bring the mixture to simmering point over low heat. Whisk egg yolks and sugar together for four minutes, until light and creamy. Gradually whisk in hot milk mixture into yolk mixture until well combined. Add finely chopped pieces of licorice and licorice allsorts, plus black food colouring and aniseed essence. Return mixture into a clean saucepan and cook, stirring constantly with a wooden spoon, over low heat until mixture thickens and coats the back of the spoon. Transfer custard mixture to a bowl and remove vanilla pod. Allow to cool before placing in the fridge to chill for 4-6 hours. Turn on frozen dessert maker and add mixture through the pouring hole. Mix for 30 minutes, then chill in freezer til frozen.

Rhubarb & Gingernut Crumble


I’m not really a crumble fan but my family are, and my husband makes lovely crumbles. And rhubarb is one thing that we have in plentiful supply in our garden. It really does grow like a weed and requires little maintenance. My mother made this crumble and it was so delicious that I had to try the recipe. Even her colleague, a food technology teacher, raved about this one, It is fast, frugal and fabulous. What makes it a bit special is the secret ingredient – gingernut biscuits. You”ll need: 1/2 packet gingernut biscuits 1 cup plain flour 1 cup castor sugar 100g butter 1/3 cup chopped glace ginger 750g rhubarb washed, cut and chopped Custard to serve (my family are custardaholics) Preheat oven to 180 degrees celcius, Chop biscuits in food processor. Add butter, sugar, and flour. Mix until mixture resembles fine breadcrumbs. Put aside. Mix rhubarb, sugar and glace ginger in a casserole dish with 2 tablespoons of water. Pour over crumble mixture. Bake for 20 minutes or until golden. Enjoy.

My Grandmother’s Apple Delight


This recipe is an oldie but a goodie, having been introduced by my late paternal grandmother who was a wonderful cook. She passed away twenty two years ago, but I think she would have been delighted (pardon the pun) to know that her recipes continue to be cherished down the generations. Apple pieces rolled in homemade pastry and drowned in caramel sauce is delicious and even appeals to children. Frugal & fabulous, it is ideal on those cold winter evenings, served with custard. If you have a ‘custard crisis’ and run out of custard powder (as we often do in our hosuehold), it doesn’t take too long to prepare a sauce anglais with egg. You’ll need: 4 apples, peeled and cut into quarters 50g butter 1 large cup flour Salt Milk to mix 1 teaspoon baking powder Rub butter into sifted flour and baking powder and salt. Make a fairly stiff dough with milk. Roll out and cut into pieces and wrap each piece of apple. Put into a lightly greased dish and pour the syrup over. Caramel Sauce: 1 cup boiling water 1 cup of sugar (I use less sugar) 50g of butter. Make in a saucepan. Bake in a moderate oven for about 30 minutes. Photo to follow.

Tiramisu Trifle – the Perfect Pudding for Busy Ladies

summer2013-14 041 I love trifle and here is a combined twist on two favourite classic desserts that I’ve made for New Year’s Eve this year. I like to make a special pudding for New Year’s Eve as we usually have a family BBQ with a few other families. This is an easy dessert to make. And trifle sponges are always on special just after Christmas. You’ll need: to buy or make a basic sponge cake 400 g mascarpone 3 egg yolks 200 ml cream 1 tsp vanilla essence 1 cup strong coffee 2 cups kahlua Dark chocolate to grate Directions: Whisk 3 egg yolks with the mascarpone and cream until stiff, Add vanilla. Divide sponge into 2 or 4 layers. Pour coffee on plate and dip sponge layers into the coffee, then dip the sponge in the kahlua. Cover each sponge layer with the mascarpone cream mixture and then cover with grated chocolate. Repeat. It couldn’t be simpler.

Nigella’s Chocolate Cherry Trifleimages (1)

  I’ve been making the same trifle for Christmas every year since I was eight. But last year I branched out in the culinary department, making a cherry chocolate trifle. Suffice to say, it was dangerously decadent. Here is the recipe: Ingredients 2 (approximately 12 ounces each) chocolate pound cakes 1/2 cup black cherry jam 1/2 cup cherry brandy 2 cups drained bottled sour cherries (recommended: Morello) Custard: 4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped 1 1/3 cups plus 1 tablespoon milk 1 1/3 cups plus 1 tablespoon heavy cream 8 egg yolks 1/2 cup plus 1 tablespoon sugar 1/3 cup cocoa Topping: 3 cups heavy cream 1-ounce bittersweet chocolate Special Equipment: Large wide trifle bowl Directions Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard. Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard. In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn’t boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and whisk like mad, which will avert possible crisis. The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don’t panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it’s chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming. When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight. When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top. Thanks Nigella. 006


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