This rich chocolate pudding is the stuff of adults, but it has its roots in youthful memories. What is more satisfying, or ...

Get the recipe: Melt-in-the-Middle Chocolate Pudding This traditional steamed apple pudding topped with sticky toffee sauce is a wonderful flavor combination. It would be perfect for an autumn ...

Remove the foil, rotate the pan front-to-back, and bake for another 20 to 25 minutes, until pudding is golden and springs back when touched. While the pudding is baking, place the blueberries in a ...

What’s in an egg waffle? Learn its history and a healthier recipe Double-layered steamed milk pudding originated in Shunde in the Guangzhou province during the Qing dynasty. A cattle farmer ...

This treacle steamed pudding is a deceptively easy recipe that will go down well with everyone you serve it to. For this recipe, you will need a terrine mould and a lidded saucepan large enough to ...

For this recipe you will need four individual pudding moulds, a steamer and kitchen string. Lightly grease and dust the pudding moulds. In a bowl, beat the butter and sugar until pale and smooth.

The red bean paste is a tonic which nourishes the Heart. Being well steamed the pudding is also easy to digest. So you can also serve this for the old and sick as restorative food. Wash the rice ...

A steamed pudding really is the ultimate winter warmer, and condensed milk and banana are a winning combinations — but don’t forget the whipped cream. If you are making your steamed pudding ...

Phil’s whipping up his delicious steamed jam sponge with warm custard - the perfect fruity treat to brighten up a winter's day! Grease a 20cm diameter by 11cm deep heatproof pudding basin with ...

This is my adaptation of a 1968 Edmonds Cookbook recipe for a steamed pudding. It is served with custard, what the French called creme anglaise. Once you know how to make real custard, powdered ...

or steamed shrimp dumplings. In this easy-to-make dessert, Sato takes the classic French blancmange - a light, delicate milk pudding set with gelatine - and gives it an Asian touch by infusing ...