PUDDING DISH RECIPES

YORKSHIRE PUDDING RECIPES | BBC GOOD FOOD

Yorkshire pudding recipes | BBC Good Food image

Bake perfect Yorkshire puddings to accompany the Sunday roast. Try traditional puddings, toad in the hole, Yorkshire pudding wraps and dessert versions.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

APPLE SPONGE PUDDING | FRUIT RECIPES | JAMIE MAGAZINE RECIP…

Apple sponge pudding | Fruit recipes | Jamie magazine recip… image

Perfect with ice cream or custard, this traditional pud made with stewed apples and a sponge top is super-comforting. Enjoy!

Total Time 50 minutes

Yield 4 to 6

Number Of Ingredients 8

Ingredients

unsalted butter for greasing
6 eating apples
100 g sugar
2 large free-range eggs
1 teaspoon vanilla extract
60 g self-raising flour
½ teaspoon mixed spice
icing sugar for dusting

Steps:

1. Preheat the oven to 180ºC/350ºF/gas 4 and grease a 1.5-litre baking dish with butter.
2. Peel, core and chop the apples, then place in a pan with 50g of the sugar and 2 tablespoons of water.
3. Cover and cook, stirring now and then, for 8 minutes, or until the apple breaks down. Spoon into your dish, leaving the excess liquid in the pan.
4. Beat the eggs with the remaining 50g of sugar until fluffy, then stir in the vanilla extract, sift in the flour and spice and fold together.
5. Pour the batter over the apples and bake for 30 minutes, or until an inserted skewer comes out clean from the sponge.
6. Dust with icing sugar before serving. Delicious served hot with ice cream or custard.

Nutrition Facts : Calories 273 calories, FatContent 3.6 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 5.7 g protein, CarbohydrateContent 58.9 g carbohydrate, SugarContent 47.7 g sugar, SodiumContent 0.3 g salt, FiberContent 3.7 g fibre

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SCRUMPTIOUS STICKY TOFFEE PUDDING | JAMIE OLIVER RECIPES

The reason that this recipe is the best I’ve ever had is because it relies on the fantastic Medjool dates, though you can use any other really high-quality dates; with muscovado sugar, subtle spices and Earl Grey tea, it makes for a winning combo. I’ve also added leftover roasted pumpkin to this version for a bit of a festive twist. It’s great served in a Bundt tin like this and looks pretty spectacular, but feel free to go old school and traybake it, if you prefer. Enjoy.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 406 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. Put the tea bags into a jug, cover with 150ml of boiling water and leave to steep for 3½ minutes. Meanwhile, destone the dates and put into a food processor with the cinnamon and ginger, then finely grate in half the nutmeg. Scoop out the tea bags and pour the tea over the dates, pushing them down so they’re submerged. Leave them to soak with the lid on for 10 minutes. Add the roasted pumpkin or squash, then blitz to a purée, stopping occasionally to scrape down the sides, which will help it along.
3. Butter and lightly flour a 26cm Bundt tin or a 20cm x 30cm baking dish. In a large mixing bowl, cream the butter and sugars together using a wooden spoon. Beat in the eggs, one by one then, using a large metal spoon, stir in the flour and fold in the puréed dates. Pour the pudding mixture into your chosen receptacle, then bake for 45 to 50 minutes, or until an inserted skewer comes out clean.
4. When your pudding is almost ready, make the sauce. Cube the butter and melt in a small pan on a medium heat. Add both the sugars, then, once nicely mixed, carefully add the rum (it may splatter) and double cream. Bring to the boil, then simmer for around 5 minutes, or until a lovely deep golden colour.
5. As soon as the pudding is out of the oven, if using a Bundt tin, flip out onto a platter and brush all over with enough sauce to form a delicate, crispy surface but also keep your sponge nice and bouncy. Or, if you’re traybaking it in a dish, poke small holes in the top and pour over one-third of the sauce. Sprinkle with a little sea salt for contrast, and serve with the remaining sauce on the side (or save for another day) and a little double cream, Greek yoghurt, ice cream or custard, if you like.

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YORKSHIRE PUDDING RECIPES | BBC GOOD FOOD

Bake perfect Yorkshire puddings to accompany the Sunday roast. Try traditional puddings, toad in the hole, Yorkshire pudding wraps and dessert versions.
From bbcgoodfood.com

See details

APPLE SPONGE PUDDING | FRUIT RECIPES | JAMIE MAGAZINE RECIP…

Perfect with ice cream or custard, this traditional pud made with stewed apples and a sponge top is super-comforting. Enjoy!
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 273 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4 and grease a 1.5-litre baking dish with butter.
2. Peel, core and chop the apples, then place in a pan with 50g of the sugar and 2 tablespoons of water.
3. Cover and cook, stirring now and then, for 8 minutes, or until the apple breaks down. Spoon into your dish, leaving the excess liquid in the pan.
4. Beat the eggs with the remaining 50g of sugar until fluffy, then stir in the vanilla extract, sift in the flour and spice and fold together.
5. Pour the batter over the apples and bake for 30 minutes, or until an inserted skewer comes out clean from the sponge.
6. Dust with icing sugar before serving. Delicious served hot with ice cream or custard.

See details

SCRUMPTIOUS STICKY TOFFEE PUDDING | JAMIE OLIVER RECIPES

1. Preheat the oven to 180°C/350°F/gas 4.
2. Put the tea bags into a jug, cover with 150ml of boiling water and leave to steep for 3½ minutes. Meanwhile, destone the dates and put into a food processor with the cinnamon and ginger, then finely grate in half the nutmeg. Scoop out the tea bags and pour the tea over the dates, pushing them down so they’re submerged. Leave them to soak with the lid on for 10 minutes. Add the roasted pumpkin or squash, then blitz to a purée, stopping occasionally to scrape down the sides, which will help it along.
3. Butter and lightly flour a 26cm Bundt tin or a 20cm x 30cm baking dish. In a large mixing bowl, cream the butter and sugars together using a wooden spoon. Beat in the eggs, one by one then, using a large metal spoon, stir in the flour and fold in the puréed dates. Pour the pudding mixture into your chosen receptacle, then bake for 45 to 50 minutes, or until an inserted skewer comes out clean.
4. When your pudding is almost ready, make the sauce. Cube the butter and melt in a small pan on a medium heat. Add both the sugars, then, once nicely mixed, carefully add the rum (it may splatter) and double cream. Bring to the boil, then simmer for around 5 minutes, or until a lovely deep golden colour.
5. As soon as the pudding is out of the oven, if using a Bundt tin, flip out onto a platter and brush all over with enough sauce to form a delicate, crispy surface but also keep your sponge nice and bouncy. Or, if you’re traybaking it in a dish, poke small holes in the top and pour over one-third of the sauce. Sprinkle with a little sea salt for contrast, and serve with the remaining sauce on the side (or save for another day) and a little double cream, Greek yoghurt, ice cream or custard, if you like.

See details

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