Click on the type of pudding below to obtain the recipe for it:

• Rhubarb and Orange Bread and Butter Pudding C19th /20th
• Upside-down Pear Tart C20th
• Spiced Gooseberry Burnt Cream C18th
• Baked raspberry Roly-Poly C18th
• Banana Upside-down Pudding C19th/20th
• Spiced Plum and Rosewater Cream C17th
• Damson Snow C17th
• Pear and Apple Crisp C18th
• Plum and Blackberry Cobbler C18th
• Quince and Orange Cream C18th

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Rhubarb and Orange Bread and Butter Pudding

Ingredients
1 fruit and nut loaf, 100g butter melted, 300g rhubarb trimmed and cut into 2cm pieces, 100g caster sugar, Zest and juice 3 oranges,3 eggs, 100g demerara sugar, 200ml double cream

Method

1. Heat the oven to GM4/180’C/350’F.
2. Slice the bread and brush with the melted butter. Arrange in a deep ovenproof dish.
3. Cook the rhubarb gently with the orange juice and caster sugar until it is soft and sticky. Pour over the bread in the pudding dish.
4. Mix together the cream, eggs, demerara sugar and orange zest. Pour over the bread and rhubarb.
5. Bake for 30-40 minutes until just set. Serve warm with cream or vanilla ice cream.

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Upside-down Pear Tart

Ingredients
120g plain flour, 60g butter, 1 tbsp icing sugar made into pastry, 1 egg yolk, 1 tbsp cold water, Zest of 1 lemon, 80g butter, 80g demerara sugar, 900g pears

Method

1. Heat the oven to GM6/200’C/400’F.
2. Core and thinly slice the pears lengthways.
3. Melt the butter and demerara sugar in a 23cm ovenproof frying pan. Take off the heat and arrange a layer of pears in a neat circle on the base. Place the remaining pears on top.
4. Roll out the pastry to fit the pan and lay over the pears.
5. Bake in the oven for 20-25 minutes until the pastry is crisp and golden and the pears are tender.
6. Leave to stand for 5 minutes and then turn on to a serving plate. Serve warm with cream, custard or ice cream.

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Spiced Gooseberry Burnt Cream

Ingredients
180g gooseberries, 30g caster sugar, 400ml double cream, 4 egg yolks, 1 cinnamon stick, 3 cardamom pods crushed, ½ tsp vanilla essence, 8cm strip of lemon peel, 6 tsp demerara sugar

Method

1. Put the gooseberries and caster sugar in a pan and cover. Heat gently until the sugar has dissolved and the gooseberries are tender. Drain and divide the mixture between 6 ramekins and cool. Keep the juices.
2. Using the same pan, add the cream, lemon peel, spices and gooseberry juices and heat slowly. Simmer gently for 10 minutes and strain on to the egg yolks, beating them as you do so.
3. Put back on a low heat and stir for about 10 minutes until the custard thickens.
4. Pour into the 6 ramekins and chill for 4 hours.
5. Sprinkle the demerara sugar equally over the ramekins and place under a hot grill until the sugar caramelises. Chill again and serve.

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Baked Raspberry Roly-Poly

Ingredients
250g SR flour, 40g caster sugar, 1 level tsp ground cinnamon, 120g vegetable suet, Zest and juice 1 orange, 120g good raspberry jam, 225g raspberries, 30g flaked almonds

Method

1. Heat the oven to GM6/200’C/400’F.
2. Sift together the flour and cinnamon. Stir in ¾ of the sugar, the suet and orange zest.
3. Stir in the orange juice and enough cold water to make a soft dough.
4. Roll out to a rectangle 25x36cm. Spread the jam out on the dough leaving a 2cm border. Sprinkle over the raspberries and almonds and roll up from the shorter end. Seal with cold water.
5. Wrap the roll in a piece of folded bakewell paper and folded foil and place on a baking sheet.
6. Bake for 40 minutes. Undo the foil and paper and put back in the oven to brown for 15 minutes.
7. Stand for 5 minutes and then serve with cream or custard.

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Banana Upside-down Pudding

Ingredients
180g SR flour, 1 medium banana mashed, 2 tbsp crème fraiche,1 tsp vanilla essence, 180g caster sugar,160g butter, 2 eggs, 80g soft light brown sugar, 2-3 medium bananas

Method

1. Heat the oven to GM4/180’C/350’F.
2. Mix the mashed banana with the crème fraiche and the vanilla essence.
3. Cream together the caster sugar and half the butter and beat in the eggs. Fold in the flour and banana mixture.
4. Cream together the rest of the butter and the brown sugar and spread over the base of a 25cm deep cake tin. Slice the bananas and place over the base.
5. Spoon over the cake mixture and bake for 40-50 minutes until golden brown and slightly springy.
6. Leave to stand for 5 minutes and then turn out and serve warm with thick cream or yoghurt.

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Spiced Plum and Rosewater Cream

Ingredients
450g plums halved and stoned,100g caster sugar, 1 cinnamon stick, 1 tsp vanilla essence, 1-2 tbsp rosewater, 290ml double cream

Method

1. Put the plums, spices and sugar in a saucepan and cover. Heat gently until the sugar has dissolved and the plums are tender. Take out the cinnamon stick and whizz in a food processor. Cool.
2. Whip the cream until thick and fold in the rosewater and the plum mixture.
3. Pour into individual serving glasses and chill until required. Decorate with fresh or crystallised rose petals

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Damson Snow

Ingredients
450g damsons, 3 tbsp cold water, 80g caster sugar, 100ml natural yoghurt, 2 egg whites

Method

1. Put the damsons and sugar in a pan with the water and cover. Heat until the damsons are tender. Take out all the stone and whizz in a food processor. Cool.
2. Beat in the yoghurt. Whip the egg whites until they are at the soft peak stage and fold into the damson mixture.
3. Turn into individual serving glasses and chill until required. Decorate with crystallised plum or damson blossom.

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Pear and Apple Crisp

Ingredients
4 medium apples, 4 medium pears, 1 tbsp caster sugar, Zest and juice of 1 lemon, 8 amaretti biscuits, 120g plain flour, 120g demerara sugar, 1 tsp ground cinnamon, 60g butter melted

Method

1. Heat the oven to GM6/200’C/400’F.
2. Crush the amaretti biscuits and stir in the flour, cinnamon and demerara sugar. Stir in the melted butter. Cool.
3. Core and thinly slice the fruit and put in an ovenproof dish with the caster sugar and the lemon zest and juice.
4. Pour over the amaretti mixture and bake for 30 minutes until the topping is crisp and the fruit is tender.
5. Serve with cream, plain yoghurt or cinnamon custard

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Plum and Blackberry Cobbler

Ingredients
500g plums stoned and quartered, 500g blackberries, 120g caster sugar, 250g local cream cheese, 180g SR flour, 1 tsp baking powder, Zest and juice 1 lemon, 60g butter, melted, 2 tbsp milk

Method

1. Heat the oven to GM7/220’C/425’F.
2. Put the fruit in a saucepan with half the sugar and cover. Cook gently until the plums are tender and the blackberry juices are running.
3. Turn into a large ovenproof dish and cool.
4. Beat the cream cheese until smooth and place 6 dollops on to of the fruit.
5. Sift the flour and baking powder together and stir in the lemon zest and rest of the sugar. Add the lemon juice, milk and melted butter to make a scone dough and place 6 dollops over the cream cheese.
6. Bake for 20-25 minutes until the scones are risen and golden and the cream cheese oozes out from underneath.

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Quince and Orange Cream

Ingredients
900g quinces peeled cored and chopped, Zest and juice 2 oranges, 60ml water, 340g caster sugar, 425ml double cream, 1 tsp orange liqueur (optional)

Method

1. Put the quinces in a pan with the water, orange zest and juice and sugar. Cover and simmer gently until the fruit is absolutely tender. Stir to prevent sticking.
2. Whizz to a puree in a food processor. Cool.
3. Whip the cream until it holds its own shape and fold into the quince mixture with the orange liqueur, if using.
4. Turn into individual serving glasses and serve with crisp walnut biscuits.

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