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Archive for the ‘pudding’ Category

Rhubarb Pots

Sometimes the seasons dictate our dinner table and when offered some home grown rhubarb it was great to dig out this popular family  recipe, so easy to make and very quick to disappear once served. I like to serve them in individual pots and it gives me  the opportunity to do some fancy decorating but it would do just as well in a large bowl with or without decoration.

This is terribly easy to make and very cleansing after a large meal. This also is quite a good pudding if you are on a diet with a little tweaking.


Rhubarb chopped
Fromage Frais 
Vanilla Extract
Raspberry and Mint leaves to decorate

Melt the butter in a hot pan and add the chopped rhubarb with a good sprinkling of sugar.  Turn the heat down slightly.
Keep this on a low heat stirring occasionally till the rhubarb is completely soft.  you could add a touch of water or some of the vanilla extract if it becomes too dry.

Allow to cool slightly.
Put the fromais frais (I use this but you could use whipped cream, or greek style yoghurt) in a separate bowl and stir in the vanilla extract.  Add the remainder of the sugar here.

Once cool, add the rhubarb to the fromage frais and then mix well, using a liquidiser. 


This can be as soft as you prefer.  Just pulsing the machine allows texture to the pudding.   Share the pudding out into the individual dishes and decorate as you wish.  I chose the raspberry and mint leaf.

It really is that simple.  Leave the pots in the fridge for a couple of hours before serving.

Enjoy and let me know what you think.  This is a great pudding and is even enjoyed by my boys who do not like rhubarb, so it has to be cleverly disguised and this works.


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Caramelised Fruit Crumble

My husband and I found ourselves scrumping apples from a pub garden the other day. It is not quite as naughty as it may sound; we did have full permission from both the owner and the chef who had so many apples he did not know what to do with them and these were the ones he could not cope with.  

The apples themselves were eaters but very sharp and by caramelising them they softened and sweetened.   Added to them I had other fruit needing using up so it became a full on fruit mixture.

Apples – peeled, cored and sliced
Pears – peeled, cored and sliced
Brown sugar
Seeds – I used Vanilla flavoured pumpkin and sunflower

Melt the butter and add the fruit depending on what you are using.   I cooked the apples first with sugar.

When they had softened and the sugar dissolved into a dark liquid coating the apples I added the remaining fruit which did not require as long.

I cooked this stirring regularly allowing the blueberries to split and the differing tastes harmonise amongst themselves.  Then I transferred to the serving dish.  

With a crumble top I do like to use measured ingredients, this is what I use for the family of 5 or 6 but double for more people.  175g of plain flour with 75g of butter which you rub together until it resembles the texture of breadcrumbs.   

Then I add the same amount of brown sugar (75g).  Mix it through thoroughly and then scatter over  the fruit.  It should  cover the fruit liberally.  I had ready mixed seeds in the cupboard but any neutral seeds or oats could be sprinkled at this point.  It gives an added crunch to the crumble.

Cook in a pre-heated oven until you can see the fruit bubbling round the edges and the top has turned a deep golden brown.   Top with ice-cream, clotted cream, regular double cream or warm custard.  I can guarantee this will go down a treat.

Crumble is a wonderful winter’s pudding but I try to utilise what fruit is available.   Blackberries are another great free fruit that has its abundance in the autumn, with sugar added to these they do not necessarily need the pre-cooking. 

 I also serve my family a wonderful spicy plum crumble when the plums are falling and in abundance.  Cut lots of plums in half and remove the stones, add to a pan of melted butter.  Add a star anise, freshly grated nutmeg and a couple of cinnamon sticks.  Cover this with red wine, golden syrup and some sugar (not too much by now) and allow the fruit to break down and marry the flavours before transferring to the dish.  This particular crumble is great if you have visitors, it tastes exquisite and looks professional.

Fruit puddings are a fabulous way of getting fruit into children and mine love the different combinations which work well with each other. 

Have you any different combinations that surprisingly work well, share them with me and my other readers.  

Take a look at what I am up to in my day to day life at Tiggy Hayes



Do you remember those delicious home made cheesecakes from your childhood when they were still uncommercialised and had a lighter flavour?    I serve this up for the children sometime who actually do not like cheesecake normally, they love this version.

This is not a last minute pudding as it needs chilling to allow it to set.

Packet of biscuits – digestives or I used ginger nuts
Tub of Soft Cheese
Tin of Condensed Milk
Sheet of Gelatine 
Tin of Mandarin Pieces 

Break up the biscuits in the old fashioned way – a bag and a rolling pin or you can use a chopper to get them really small and even.

Melt the butter and add the biscuits – mix well 

Cover the bottom of the dish with the biscuit mix, leaving a slight well in the centre.  Leave to chill for a good hour or so  –  I use the freezer to help things along.

Soak the gelatin according to the packet instructions – as different makes have different ways of making it.  I use leaf gelatin so it needs to be soaked in cold water.

Meanwhile, in  a blender add the cheese and the condensed milk and whisk well till it is a runny consistency.  Add in the soaked geletine and whisk again.    You could add vanilla extract or lemon juice at this point but it is fine without.

Pour into the hard biscuit base and return to the freezer / fridge for chilling.

Make sure the centre is solid before serving then remove from fridge and add the drained mandarins. At this point any fruit can be used, strawberries, raspberries or any other.

Serve to the delighted family but be warned – there is enough for about 10 people so I tried to save some for the next day.  The fridge imp was obviously hungry overnight and there was non left the following day!

Have a go and let me know any variations you come up with.  


check out my trip to the Swanwick Writing School on my other blog at Tiggy Hayes

Butterscotch Sauce

We are in the season of strawberries and there are so many different recipes to create.  This is not necessarily to be restricted to strawberries but they work so well together.  I love the ease and simplicity of this recipe that then produces an unbelieveably delicious complement other than cream.  

Do not be fooled into thinking this is the calorie free alternative to clotted cream this is pure indulgence.   I remember it by 2 x 2 x 2 + 2.5.

2oz /  50g Butter
2oz / 50g Sugar (brown sugar works best)
2ozv / 50g Golden syrup
Vanilla Essence
2 1/2 fl oz / 75ml double cream 
Juice of lemon (optional)

Over a very gentle heat combine the butter, sugar and golden syrup.

Watching it carefully and stirring occaisionally allow the ingredients to melt into to each other.   Do not allow it to burn.

As the last of the butter melts stir well to mix

Remove from the heat and add the vanilla essence.  This is the time to add the lemon.  I find it cuts the sweetness and adds a subtle tang but my children definitely prefer the pureness of all sugar so we often have it without.

Allow to cool slightly before adding the cream.  Mix well so that all ingredients form a combined thick gloopy sauce.  

This can be served warm on fresh strawberries but equally can be prepared early in the day or the day before.   As it cools the sauce becomes thicker.  

Serve over fresh strawberries and enjoy.  My family were sceptical that there is any thing to beat clotted cream or double cream but finally were persuaded to try it.  Now such a firm favourite one son will only eat strawberries with  this on.

Try it out on your own brood and see what they think.  Such an easy and impressive addition to strawberries you can serve it up to guests feeling confident they will enjoy and be impressed.




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Dorset Apple Cake

There must be so many differing recipes for this cake but a friend of mine brought her version in for her birthday cake and it was so light and full of fruit that I nagged her for the recipe.   

A very popular cake to serve instead of a pudding, which does not last very long in our house nor for that matter did it last in the staffroom on my friend’s birthday.  I am sure an airtight tin and a good hiding place might help.

Ingredients  – I will give rough measurements with this 
225 g   plain flour
1 teaspoon of cinnamon 
1 1/2 teaspoons of baking powder
110 g butter
225g of peeled, cored and finely chopped apples –  I used a bit more and they were not that finely chopped
juice of 1/2 a lemon in a bowl of water
110g unrefined granulated sugar
75g currants or raisins 
2 large eggs

I am suppose to use a loose bottom cake tin but as I don’t have one I used my Christmas square tin and greased it really well.

I like to prepare my ingredients before I start, so I chopped all my apples into chunks and left them in a bowl of water into which I had squeezed the lemon.

Mix the flour, baking powder and cinnamon together.

Add the butter and rub it in as if you were making crumble 

Stir in the sugar followed by the dried fruit then the apples

Beat the eggs really well so they give the cake the light airy feel that was so good.   

Now it is time to mix the eggs into the mixture.  With a large spoon stir the mixture well so that it now resembles a dough, clingy and thick.  Make sure you get to the very bottom of the bowl and mix all the dry ingredients in well.  

Turn the mixture into the tin and smooth the top out.     Sprinkle with more sugar before covering lightly with greaseproof paper.

Cook the cake in a low heat oven 160C (325F) for about an 1 1/4 hours if the top is not completely golden remove the greaseproof paper and finish off for about 10 mins.

Remove from the oven and leave for about 10 minutes before turning out.

Serve with a dollop of Devon Clotted Cream if you can get it or double cream goes wonderfully with this.   My boys quite like ice-cream especially if I serve it still warm.

Enjoy this and let me know what you think.

Find out what I am up to in my other blog  Tiggy Hayes

Caramelised Apple Pie

Sunday lunch is when I put effort into a pudding and with the wind and rain lashing down at the moment a good old fashioned warming pie goes down so well. This would make just as popular crumble but I had some puff pastry left over. 

Rather than just sprinkling with a bit of sugar I like to caramelise the sugar first then coat all apples in the mixture softening them as they absorb the sweetness.

Brown Sugar
dash of Water
Sprinkling of Cinnamon
Nutmeg  a good grating 
Cooking Apples
Pastry – shop bought is fine
Beaten Egg for glazing 

In a heavy pan add the brown sugar with a dash of water and put on a high heat.

Add the Cinnamon and Nutmeg and let it boil before reducing the heat.

As it reduces add the sliced apple pieces  coating them well in the syrup.

Allow apples to begin to soften 

Transfer to pie dish

Cover with pastry, allowing a few steam holes and decorate with any left over pastry.

Brush the egg wash over the pastry.  I also like to add a sprinkling of brown sugar to sweeten the pastry slightly.

Bake in a medium hot oven for 25 – 30 mins depending on your oven.  The pastry will turn a golden brown.

Serve with Custard, Cream or even Ice Cream and watch the pie disappear off the dish.  A very popular pudding in our house which I use with a crumble topping sometimes.

Enjoy and let me know what other combinations you can come up with.


Find out what I am up to in my other blog  Tiggy Hayes

Raspberry and Toffee Pavlova

Just picking up milk for home at the supermarket and wondering what on earth to come up with for pudding after our Sunday Roast.   Middle Son being helpful added a pavlova case and toffee sauce to the basket.   I added the raspberries and cream and together we put this very quick and simple pudding on the table later that day.

Meringue Pavlova case – we used a shop bought one
Raspberries – I used frozen and defrosted them
Toffee Sauce
Whipping Cream

Place the pavlova case in a serving dish

Take out a few whole raspberries for decoration later on.   Mix the remainder of the raspberries with most of the toffee sauce.

Add the mix to the pavlova case.

Whip the cream so it stands in peaks and then cover the raspberry mix generously.

Use the saved raspberries to decorate and then dribble toffee sauce over the whole pudding.  we added a sprig of mint to finish it all off.

Enjoy, but don’t expect any left for the next meal.   This disappeared off the plates so fast with many appreciative grunts.

See how you would do this differently and let me know.

Find out what I am up to in my other blog  Tiggy Hayes

Lemon Cheese

Sunday lunch and I didn’t have anything for pudding. It is only on a Sunday that I go to the trouble of making a pudding but it had completely slipped my mind when I was shopping earlier in the week.

I had a browse in the fridge and cupboard and found some ingredients to make a sort of cross between lemon meringue pie and lemon cheesecake.


Digestive biscuits – I used ½ packet
Butter melted
Philidelphia soft cheese  –  I had a nearly full pot but no plans to use it up
Lemon curd –  this half jar had been in the fridge for ages
Crème fraiche – ¾ of a pot left and it would go off soon 
Gelatine leaf – usually have this in the cupboard
Touch of hot water

Crush the biscuits well and add to the melted butter, coat well then arrange in a serving dish.  I made a thick base rather than a well.

Allow to cool in the fridge.

I used the gelatine leaf and added the smallest touch of boiled water, then brought the whole thing back to the boil which melted the leaf.

  I threw all the other ingredients into a bowl and mixed thoroughly to make a cream then added the geletine and mixed well again.

I topped the biscuit base with the cream mix and left in the fridge to chill.

Because there was not a lot of anything no strong overpowering flavours came through,  it just tasted very light and refreshing and the whole family loved it.  A dusting of icing sugar would have made it look good but I didn’t have any.   

Have you got a quick easy pudding recipe, let me have it and I will have a go.



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Pear and Ginger Crumble

This weekend why not try this wonderful pear and ginger crumble for the family or if you have friends coming round.  It is easy and any crumble goes down really well.

I rarely cook puddings as none of us in the family really eat them, but I do try on a Sunday or if I am entertaining to do something.   I was given a set of terracotta stone dishes that are perfect for single portion puds or starters and so I have made these as individuals but they would work just as well in one dish.

Small piece of ginger – chopped into very small cubes
Brown sugar
Boiling water
Couple of eating apples – peeled and cored
3 large desert pears
Butter  – not straight from the fridge
Plain flour
Porridge oats

The amount of butter /flour and sugar will depend on how many you are cooking for and how much they like crumble.  In my family (2 adults, 2 teenage boys and a hungry 9 year old) they most definitely prefer crumble to the fruit so I have used 3oz of butter / sugar and 6oz flour with a large mummy sized handful of oats for crunch.

I make the ginger juice first by putting the boiling water over the ginger and brown sugar and keep boiling.   I think you are supposed to throw away the ginger and just use the juice but I add plenty of water then boil for a long while to soften the ginger.  

When most of the juice has evaporated I then add the apple first and as it softens add the pear followed by a sprinkling more of brown sugar.

Once the fruit has softened but still kept some shape take it from the heat and lay in a layer  in dishes.   Allow it to cool.

In the meantime make the crumble by mixing the butter and flour by hand.   When it resembles breadcrumbs add the sugar and stir gently by hand.   Add the handful of oats and stir again.

Top the fruit and cook in a medium oven till browned on top. 

Serve with cream, ice cream or custard then sit back and listen to their ooohs and aahhhs of  pleasure as they tuck in.

Have a go and spoil them this weekend.  Tell me how you get on 


read my trials and tribulation on my other blog at Tiggy Hayes.

Baileys and Hazelnut Chocolate Mousse

This week we are going to try something a little more indulgent. But still so easy to dress up or just to enjoy as it comes. 

Chocolate mousse is universally acceptable as a pudding either for a family meal or dressed up with extras for entertaining.  I made this mousse thanks to my close friend Becky who had tried it before.  Both her family and mine were equally rapturous about it.    The basic mousse is straight forward and I will give you that recipe, what you add in is entirely up to you and who you are serving it to. 

Chocolate – I used a 70%  but above is even better  if I can get hold of it.  A whole bar!
Butter  only about 2oz  (55g)
Eggs  4  separated into yolks and whites.  The whites should be in the largest bowl as that will be the final destination of all ingredients
Icing sugar about 2oz  (55g)
Cream – double I used a full 300ml carton

These are the basic ingredients-  you can choose all different extras to add in depending on your guests.

Baileys  –  couple of really good slugs
Chopped roasted hazelnuts
Icing Sugar and grated chocolate (for decoration)
Chocolate drops in contrasting milk or white chocolate
You could use a brandy or mint baileys or orange liqueur, swap the alcohol for mint flavouring 
Try replacing the hazelnuts with almonds or walnuts again chopped and roasted, Glacè cherries or small peices of dried fruit or ginger.  This is your mousse add what you want.

Break your chocolate in to small cubes and put in a bowl with a pan of boiling water underneath it.  Do not let the water bubble over the sides but keep on a medium heat while the chocolate melts.

Add the butter when the chocolate starts to melt.  Also this is the time to add your baileys, liqueur or flavouring.

Stir occasionally and when all melted remove from the heat and allow to cool for a while – no more than 10 minutes

Meanwhile you can be whisking the egg whites till they stand with their peaks up and then whip the cream to the same consistency.

Stir in the egg yolks and icing sugar into the chocolate mixture.

Carefully fold the cream into the chocolate mixture.  A wooden spoon is good and if you fold slowly and deliberately in wide turns you will mix all the mixture.

This is when I added nuts; you could add chocolate drops, cherries or fruit now.

Then add this mixture again folding slowly into the egg whites.   This is where the lightness will come from, so don’t allow yourself to beat them.   (It is not the end of the world if they are beaten the mousse will still taste delicious)

Gently transfer to serving bowl and decorate with icing sugar and the grated chocolate. If you have mint baileys a mint leave or sprig would be good. You can leave the decorating till you are about to serve but if you are grating the final chocolate square – hide it well or it will disappear!

Leave in the fridge to set for several hours; if you can prepare the night before even better.  Make sure you cover with a tight fitting cling film or you will be serving it with finger sized holes!

Serve alone or with shortbread or ameretti buiscuits .  This pudding does not require extra cream but I leave that to you.

This is not a diet aid, replacement or anything other than pure indulgence and should be treated with the reverence this commands.

Enjoy and make sure you tell me how you get on and what you added to make it your own.  To leave a comment you will need to join my site but please do I want to hear your comments.


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