Steamy puddings, cinnamon-spiced fruit, set custards, choccy mousse … these sweets are golden(syrup) oldies for a reason.
Dumplings poached in golden syrup and served with lashings of cream? What’s not to love!
Start this recipe one day ahead and thank yourself later when you serve this stress-free and impressive dessert.
Here’s how to make a triumphant Christmas trifle (plus some handy hacks to save the day).
Low fuss but high impact, this crowd-pleasing pudding is both malted and molten.
A twist on a traditional bread-and-butter pudding, this Vietnamese-inspired version uses coconut milk and bananas for a flavour blast.
Stale bread is processed into breadcrumbs and given a second run at the dinner table in the form of a deceptively simple pudding.
Essentially, all you have to do is make a bechamel sauce, add egg yolks and cheese to it and then fold in egg whites and bake.
Tip: Warm pudding topped with cold ice cream are a match made in heaven.
Rice pudding is a comforting classic. Keep the heat low and stir it occasionally to stop it catching on the bottom of the pot.