1、School days citrus pudding

Use lemon, lime or grapefruit in this squidgy baked dessert - a simple and nostalgic family pud

School days citrus pudding recipe

Ingredients

Method

Grease a medium-sized oval baking dish (we used 22 x 18cm) with butter. Combine the butter, caster sugar and zest in a food processor and whizz until the mixture is pale. Add the citrus juice, egg yolks, flour and milk, and whizz until well mixed – it may look a little curdled. Scrape into a bowl. Boil the kettle.
  • In a large, clean bowl, whisk the egg whites until firm but not stiff, then gently fold into the zesty mixture. Scrape into the baking dish and put in a roasting tin half-filled with hot water from the kettle. Bake for 35-40 mins until the top is lightly browned and set, but the pudding is still soft-ish underneath. Serve dusted with icing sugar, if you like.

  • https://www.truecookbook.com/recipe/school-days-citrus-pudding-4116/

    2、Christmas pudding with citrus & spice

    A fruity pud, served with orange custard cream, makes the perfect end to the traditional Christmas meal
    Christmas pudding with citrus & spice recipe

    Ingredients

    Method

    1. Mix the fruit, almonds, citrus zests and the carrot with the brandy and orange liqueur in a large mixing bowl. Cover and leave to soak overnight.
    2. Mix all the dry ingredients together, then add to the soaked fruit mixture. Grate in the butter, then add the eggs and stir. Don’t forget to make a wish!
    3. Grease a 1.5-litre pudding basin with butter and line the base with greaseproof paper. Spoon in the mixture, press down well and make a hollow with the back of the spoon in the centre. Cover the surface with a round of greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil and tie at the rim with string. Lower the pudding into a pan with an upturned saucer in the base, then fill with water until it comes halfway up the sides of the bowl. Steam for 6 hrs, topping up with water as necessary.
    4. Alternatively, steam in the oven. Stand the pudding basin in a roasting tin filled with water, then cover with a tent of foil and cook for the same length of time at 160C/fan 140C/gas 3. Check roasting tin occasionally as the water may need to be topped up.
    5. To store, allow to cool, then store in a cool, dry cupboard. The pudding will keep for up to a year.
    6. On the day, steam for 1 hr before turning out, decorating with holly and serving with extra-thick double cream or vanilla ice cream. Alternatively, try my Orange custard cream (below).

    3、Blueberry Bread Pudding with Blueberry Sauce

  • Makes: 9 servings
  • Prep: 35 mins
  • Bake: 50 mins 350°F
  • Cool: 30 mins
  • Blueberry Bread Pudding with Blueberry Sauce recipe

    Ingredients

    Method

    1. Preheat oven to 350 degrees F. Spread bread cubes in an ungreased 2-quart square baking dish. Gently stir in 1 cup blueberries, pecans, and coconut.
    2. In a large bowl combine eggs, milk, granulated sugar, melted butter, vanilla, cinnamon, and nutmeg. Pour egg mixture evenly over bread mixture. Press lightly with the back of a large spoon to moisten all of the ingredients.
    3. Bake about 50 minutes or until top is evenly puffed and a knife inserted in the center comes out clean.
    4. Cool on a wire rack for 30 to 45 minutes. If desired, top with additional blueberries and sprinkle lightly with powdered sugar. Serve warm with Blueberry Sauce.

    4、Brownie Pudding Cake

  • Makes: 6 servings
  • Serving Size: 1/2 cup
  • Prep: 15 mins
  • Cool: 45 mins
  • Bake: 40 mins 350°F
  • Brownie Pudding Cake recipe

    Ingredients

    • 1 cup all-purpose flour
    • 3/4 cup granulated sugar
    • 2 tablespoons unsweetened cocoa powder
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/2 cup milk
    • 2 tablespoons cooking oil
    • 1 teaspoon vanilla
    • 1/2 cup chopped walnuts
    • 3/4 cup packed brown sugar
    • 1/4 cup unsweetened cocoa powder
    • 1 1/2 cups boiling water
    • Vanilla Ice Cream (optional)

    Method

    1. Preheat oven to 350 degrees F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl stir together the flour, granulated sugar, the 2 tablespoons cocoa powder, the baking powder, and salt. Stir in the milk, oil, and vanilla. Stir in the walnuts.
    2. Pour batter into prepared baking pan. In a small bowl stir together the brown sugar and the 1/4 cup cocoa powder. Stir in the boiling water. Slowly pour brown sugar mixture over batter.
    3. Bake in the preheated oven for 40 minutes. Transfer to a wire rack and cool for 45 to 60 minutes. Serve warm. Spoon cake into dessert bowls; spoon pudding from the bottom of the pan over cake. If desired, serve with vanilla ice cream.

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