St Stephen’s Pudding

The Feast Day for St Stephen falls on 26 December (Boxing Day), hence the Christmas Carol, Good King Wenceslas:
“Good King Wenceslas looked out
on the feast of Stephen, …” 
I have no idea why this is called St Stephen’s Pudding.  There is no reason given with the original recipe, where it is suggested as an alternative to [...]

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Pear Dappy

Some years ago the BBC Food and Drink television programme featured a dining club in the Cotswold region of the UK, where the diners sampled and then voted on a huge variety of desserts and puddings.  The Pudding Club, as it is called, is still going strong and has published two books, both of which I own. 
Apple Dappy was [...]

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Raspberry Bakewell Pudding

I first served Raspberry Bakewell Pudding when my parents came to lunch (after all the recipe had come from their newspaper) and we all thought it was absolutely delicious. I love the buttery-almondy ‘frangipane’ Bakewell Tart filling, or Bakewell Pudding, if you prefer, to give it its proper Bakewell, Derbyshire name.  (Frangipane is the term commonly used for a filling either made from or flavored like almonds.) This is [...]

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Rich Coconut Dessert Cake

Since I found this recipe in late August I have made it three times, twice as a contribution at shared lunches.  It has received lots of compliments and is an ideal dessert to make as it eats well cold and can easily be made a day ahead of time. 
The recipe was adapted from one in the August 2009 issue of the [...]

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Chocolate Up and Over Pudding

Under this nutty topped chocolate sponge pudding hides a gooey mocha fudge sauce. Delicious, yet simple to make, the sponge is mixed by the very quick ‘all in’ method and then you simply pour over strong black coffee which ends up underneath the pudding. A mocha/chocolate lovers dream. (This recipe is quite sweet and you [...]

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Old-fashioned Bread Pudding

I freeze breadcrumbs regularly, using up loaf ends, storing them in plastic ‘take-away’ type containers. (These come in several sizes and the deep ones I have hold about 8ozs each.) The original recipe suggests not using the crusts, but I always do. Two of these containers give me enough for a double batch of this spicy, [...]

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Le ‘Far’ Breton

This delicious set custard patisserie comes from the region of Brittany in North West France. It is a holiday favourite and this particular version of the recipe was translated from a local postcard! The original recipe was for double the quantity stated below. Some recipes soak the prunes in Armanac brandy, but mine did not and I [...]

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