Three delicious puddings to try this week

Three delicious puddings to try this week


Posted 26th Sep 2017 by Peter Byrne

So, how's everyone finding Great British Bake Off?

We're onto Pudding Week now, and that means one thing - MAJOR PUDDING CRAVINGS.

This has led us to compile some of our current favourite pudding recipes, just because - well, do we need more of a reason?

Mini Chocolate Sponge Puddings

You will need:

A little TREX, for greasing
4tbsp chocolate spread
100g self-raising flour
1 ½ tbsp. cocoa powder
¼ tsp salt
75g light soft brown sugar
65g TREX, at room temperature
1 large egg
3 ½ tbsp. milk
½ tsp vanilla extract
Custard, to serve

Directions

1 Lightly grease four individual pudding basins with a little TREX, then add 1 tbsp. chocolate spread to each basin.

2 Sift the flour, cocoa powder and salt into a mixing bowl. Add the sugar, TREX, unbeaten egg, milk and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes.

3 Share the mixture equally between the pudding basins and level the tops. Cover each one tightly with a piece of foil.

4 Place the basins in a steamer, cover with the lid and steam steadily for 30-35 minutes, taking care that the steamer does not boil dry – top up with boiling water if necessary.

5 Carefully turn out the puddings and serve with custard.

Recipe courtesy of Trex

Little Syrup Sponge Puddings

Serves: 4

You will need

A little TREX, for greasing
4tbsp golden syrup
100g self-raising flour
¼ tsp salt
75g light soft brown sugar
65g TREX, at room temperature
1 large egg
3tbsp milk
½ tsp vanilla extract
Custard, to serve

Directions

1 Lightly grease four individual pudding basins with a little TREX, and then add 1 tbsp golden syrup to each basin.

2 Sift the flour and salt into a mixing bowl. Add the sugar, TREX, unbeaten egg, milk and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes.

3 Share the mixture equally between the pudding basins and level the tops. Cover each one tightly with a piece of foil.

4 Place the basins in a steamer, cover with the lid and steam steadily for 30-35 minutes, taking care that the steamer does not boil dry – top up with boiling water if necessary.

5 Carefully turn out the puddings and serve with custard.

Recipe courtesy of Trex

Marmalade Bread & Butter Pudding

Serves: 6-8

You will need

6 slices Kingsmill Thick Sliced Soft White Bread (300g)
75g Yeo Valley Organic Butter, at room temperature, plus extra for greasing
150g Bonne Maman Fine Shred Marmalade
50g sultanas
300ml tub Country Life Single Cream
300ml Country Life Semi Skimmed Milk
75g Tate & Lyle Granulated Sugar
3 Free Range Medium Eggs
1 tsp vanilla extract

Directions

1 Preheat the oven to 180oC, gas mark 4. Grease a 2 litre shallow serving dish.

2 Spread the butter and marmalade evenly over the bread, sprinkle over the sultanas. Cut each slice into 2 triangles. Arrange in the prepared dish, overlapping the slices.

3 Mix the cream, milk, 50g of the sugar, eggs and vanilla together and pour over the slices of bread. Press the slices down into the liquid and leave to soak for 10 minutes.

4 Sprinkle over the remaining sugar and bake for 35-40 minutes until golden.

Recipe courtesy of milkandmore





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