Alright so we’ve been cracking through the basic roast dinner recipe playlist featuring beef, lamb, pork, chicken and a vegetarian option! So not only can you mix and match the different sides with all of these recipes, today I present to you 3 amazingly delicious bakes (that are very traditional too!) to serve for a pudding after your roast dinner! Enjoy…. but you only need to pick one!
sticky toffee pudding
Pre-heat an oven to 160fan/180c. Lets make the sauce for this first, or at least get it ready. In a medium saucepan add the double cream, vanilla extract, butter, pinch of salt, treacle and the muscavado sugar. Put this on your hob, but do not warm it yet. Just leave it there ready for later.
For the sponge base of the budding get a large mixing bowl, add the flour, treacle, sugar, butter, bicarb of soda and baking powder, eggs and the milk. Whisk this together carefully until nice and smooth, this will take a good few minutes. Lightly grease a large baking dish (the pudding will rise a bit), pour the batter in and bake in an oven for 30 minutes or until risen and sponge like. Check it’s cooked through by inserting a skewer into the cake and making sure it’s clean and no batter is present.
Leave to cool but make some holes along the cake with a skewer. Not too many, but the sauce can soak in here. Speaking of which, gently warm the sauce ingredients that are on your hob. Mixing with a wooden spoon until smooth. Once it is nice and warmed through and just starting to gently boil, remove from the heat and carefully pour on top of the sponge. Allow it to settle and cool, before slicing up and serving with ice cream. Delicious hot or cold!
Pre-heat oven to 130fan/150c. Get a baking dish and tip nearly all of your ingredients into it! Yep, well apart from the butter, cinnamon & nutmeg. So in goes the milk, sugar, rice and evaporated milk. Give this a gentle stir together until well combined. Sprinkle over the cinnamin and grate on the nutmeg (or sprinkle if using ground nutmeg) evenly scattering it on the milky surface. To help form the traditional skin on the rice pudding dollop in butter all around the dish and put in the oven for 40 minutes.
After 40 minutes carefully remove from the oven and give a gentle stir with the wooden spoon, it may break up a partial skin that has formed but it will come back later. Return to the oven baking for a further 90 minutes or until a lovely light browned skin is formed on top and the rice has absorbed all of the creamy flavours! Allow to cool and serve with a dollop of jam, tastes really nice cold too!
Start by lightly greasing the baking dish you plan to use. You should be able to work this out from the amount of filling you’ve bought. Any chunky fruit like strawberries, hull them and slice into smaller pieces. Give all your fruit a good wash. you can use so many different types of fruit here.
Add the fruit into a large saucepan and then add the sugar on top. Place the saucepan over a medium low flame and keep stirring a few minutes; the sugar will dissolve and the fruit will soften. Keep your eye on it, don’t burn it! All we want to do here is drive the sugar into the fruit and soften it slightly but don’t overdo it.
Tip the fruit into your greased bowl and place to one side. Make the crumble topping – add the flour and cubed butter into a large mixing bowl, rub the butter into the flour until you get buttery looking breadcrumbs and all the butter has been worked in… you can also do this step in a food processor if you wish, it’s much quicker! Once you have achieved the crumb look, add in the sugar and mix together until well combined. Sprinkle this over your fruit in the bowl. Bake in the oven pre-heated to 190c/170fan for around 30-35 minutes or until golden and bubbling, allow to cool slightly, before serving up with custard or ice cream!