Mary Berry Foolproof Cooking.

- Mary Berry Foolproof Cooking, part two: Sweet smoked paprika lamb with borlotti beans  | Daily Mail Online

- Mary Berry Foolproof Cooking, part one: Roasted butternut squash soup  | Daily Mail Online

- Mary Berry Foolproof Cooking, part one: Whole roast chicken with lemon and herbs  | Daily Mail Online

- Mary Berry Foolproof Cooking, part two: Chicken, red wine and garlic casserole  | Daily Mail Online

- Mary Berry Foolproof Cooking, part one: Brioche bread and butter pudding  | Daily Mail Online

- Food exclusive: Mary Berry Foolproof Cooking, part two - hotpots, fast suppers & cheat’s puds | Daily Mail Online

- Mary Berry Foolproof Cooking, part one: Fruitcake loaves  | Daily Mail Online

- Mary Berry Foolproof Cooking, part two: Boiled beef and carrots with mustard-parsley sauce  | Daily Mail Online

- Mary Berry Foolproof Cooking, part two: Ginger semifreddo with poached pears  | Daily Mail Online

Budino di ricotta (Ricotta Pudding).

Budino di ricotta (Ricotta Pudding) | Memorie di Angelina

Yield: Enough to make 6 individual servings or one large pudding

Ingredients

500g ricotta cheese
100g caster sugar
3 whole eggs plus one egg yolk
1 heaping spoonful of flour (optional)

Optional fillings and flavorings:
A drizzle of rum, sambuca or other liqueur
Candied fruit
Chocolate chips
Almonds, peeled and crushed in mortar

Optional toppings:
Powdered sugar
Chocolate shavings
Ciliegie sciroppate (Cherries in brandy)
Strawberry coulis (see below)

Directions
If your ricotta is a bit lumpy or runny, let it drain for a good 20 minutes in a sieve and then press it through the sieve.
Separate the 3 eggs, adding the yolks to the ricotta and reserving the whites.
Add the extra yolk to the ricotta along with the sugar and (if using) flour.
Mix all these ingredients together until well amalgamated.
If using, add one or more of the optional fillings and flavorings to the ricotta mixture, incorporating them very well.
Whip the egg whites until they are quite fluffy and stiff.
The whites should retain its shape and stand up by themselves.
Now add the whipped whites to the ricotta mixture.
Fold the whites very gently into the mixture with a spatula, scooping the mixture from the bottom in a circular motion until you have a homogenous, fluffy mass.
Now grease the inside of a large mold (or individual molds—see Notes below) with butter and add cover them in breadcrumbs, shaking the mold around so that the breadcrumbs adhere and cover the inside surface completely.
Turn the mold over and shake out any excess breadcrumbs.
Now add the ricotta mixtures to the mold, making sure not to overfill it, as the mixture will expand considerably as it cooks.
Bake the mold in a moderate oven (180C/350F) until the mixture is set and browned at the edges, about 30 minutes for individual molds, 45-60 minutes for a single large mold.
Let the pudding cool completely.
Unmold it by flipping it over onto a baking tray.
Serve your budino, if you like, with one of the suggested toppings.

Cassola, the Ecumenical Pancake.

Cassola, the Ecumenical Pancake - Dinner in Venice by Alessandra Rovati.
My version in 4 ramekins.

Ingredients

250 gram ricotta cheese (made from whole milk, without emulsifiers)
2 large eggs
1 cup sugar (or less, depending on desired sweetness)
a pinch of salt
zest of one large organic lemon (optional)
½ teaspoon cinnamon or vanilla (optional)
about 2 tablespoons mild extra-virgin olive oil, or butter
Directions

Preheat the oven to 200ºC.
With a whisk or a hand mixer, beat the eggs with the sugar until creamy.
Add the ricotta, salt, lemon zest and cinnamon (or vanilla).
Grease a 4 ramekin with butter or olive oil, dust with flour.
Scoop the mixture into the ramekins, filling them to about 2/3 of the way to the top.
And transfer into your pre-heated oven.
Bake at 200ºC for the first 10 minutes, then lower the temperature to 176C bake for another 25 minutes.
Turn the oven off and allow the cassola to set inside, with the door open, for another 10 or 15 minutes.
It should be firmer and golden brown on the outside and very soft and moist inside, like a pudding.
Serve warm.
You can also cook it in a greased non-stick or cast iron pan like a frittata, on the stovetop, flipping it once (this was probably the original version), or cook the bottom on the stovetop and the top in the oven under the broiler.

Or:
- Cassola, Rome's Jewish Christmas Treat - Food – Forward.com

- A bit sheepish | rachel eats
Adapted from Elizabeth David’s Budino di ricotta in Italian food and Roberto and Rosa D’Ancona’s Budino di ricotta in the superlative La Cucina Romana.

- Budino di ricotta (Ricotta Pudding) | Memorie di Angelina

- Budino di ricotta alla veneta recipe - Telegraph
A delicious dessert of marsala-soaked biscuits layered with ricotta, chocolate, nuts and citrus.

Ricotta Pudding.

Recipe for Ricotta Pudding | DeLallo Recipes
A sweet, savory Italian treat of ricotta and cinnamon with a light airiness reminscient of a soufflé. We recommend serving this delicious dessert in portion-sized ramekins.

Ingredients:
1 tablespoon confectioner’s sugar
1 tablespoon cinnamon, plus extra
400 gr Ricotta
5 eggs: 2 whole, 3 separated, whites beaten to firm peaks
1 tablespoon all-purpose flour
1/4 cup sugar
1/2 lemon, zested
Directions:
Preheat oven to 190˚C.
Combine confectioner’s sugar with a pinch of cinnamon in a small bowl and set aside.
Grease and flour 8 ramekins and set aside.
In a bowl, combine ricotta with 1 tablespoon cinnamon, 2 whole eggs, 3 egg yolks, flour, sugar and lemon zest.
Mix thoroughly to combine.
Fold in egg whites.

Scoop the mixture into the ramekins, filling them to about 2/3 of the way to the top.
Bake for 30 minutes, or until tops have turned golden.
Turn off the heat and leave them to rest in the oven for about 5 minutes.
Remove and dust with confectioner’s sugar and cinnamon mixture.
Serve immediately.

Budino di ricotta by Anna del Conte.

Using plain flour instead of Italian 00: in breadmaking, use a mixture of half strong white (see below) and half plain flour, but the dough produced will not be as stretchy and extensible.
00 produces a much crisper result that can’t be imitated with either flour.
In cake making use slightly more baking powder but no other changes.

Budino di Ricotta.

A bit sheepish | rachel eats
Adapted from Elizabeth David’s Budino di ricotta in Italian food and Roberto and Rosa D’Ancona’s Budino di ricotta in the superlative La Cucina Romana.

5 eggs
500 g ricotta
150 g fine sugar
3 heaped tablespoons ground almonds or plain flour
grated zest of two unwaxed lemons
3 – 5 tbsp rum
a pinch of salt
a little melted butter and fine breadcrumbs for the tin

Set the oven to 180°.
Brush a 25cm / 10 inch cake tin with melted butter and then dust it with fine breadcrumbs.

Separate the eggs putting the whites in one large bowl and the yolks in another.
Sieve or mash the ricotta and beat it together with the eggs yolks.
Add the sugar, almonds/ flour, lemon zest, rum and salt and beat again.

Whisk the eggs white vigorously until they are mounted and form soft peaks.
Using a metal spoon gently fold the eggs whites into the ricotta mixture.
Pour the thick batter into the buttered and crumbed tin.

Bake for 40 minutes or until the cake is firm, puffy and slightly golden on top.
Serve just warm, at room temperature or cold. You can dust it with icing sugar if you like.

PS
"Now literally translated budino means pudding, so we could translate budino di ricotta as pudding of ricotta or, better still - ricotta pudding.
We could just as easily call it a ricotta cake, a baked cheese cake or a baked ricotta pudding.

The procedure is nice and straightforward.
You sieve the ricotta and then beat it first with the egg yolks and then with the ground almonds or flour, sugar, lemon zest, salt and rum.
Keep beating until you have a smooth, consistent cream that begs – for the raw egg fearless among us – to be tasted repeatedly.
To finish you fold in the egg whites you’ve whisked so vigorously they’ve formed – giggle – stiff peaks and then scrape this thick batter into tin brushed with melted butter and dusted with fine breadcrumbs.
You bake.
The cake that is, until it’s firm, puffed with price and just a little golden on top.

Now if you are a fan of delicate puds and pretty cakes, this probably isn’t for you.
If however you think you might like a dense (but not heavy), lemon scented, rum laced pudding that is all at once a rather sophisticated fat pancake, a fruitless bread and butter pudding, a baked custard and the inside of a Jewish baked cheesecake I suggest you try this recipe.
I adore it."

For every 1 tablespoon of cornstarch, you'll need to use about 3 tablespoons of flour. Also, cook whatever you're thickening a few minutes longer to get rid of the raw flavor of the flour.

Warm Pumpkin Pudding Cakes.

Warm Pumpkin Pudding s with Crème Anglaise | The Bojon Gourmet
Warm Pumpkin Pudding Cakes with Crème Anglaise
Adapted heavily from The Arrows Cookbook
If you wish to make your own squash puree (though canned pumpkin should work just fine), halve a small winter squash (hubbard, kabocha and butternut are my favorites) leaving in the seeds and strings.
- Place the squash halves cut-side-down on an oiled, rimmed baking sheet, and bake in a 200ºC oven until bronzed, tender, and beginning to collapse, about 45 minutes.
Let cool, then scrape out and discard the seeds and strings.
Scoop the flesh into a food processor and puree smooth.
Extra squash puree can be stirred into oatmeal or polenta, or turned into Pumpkin Cinnamon Buns or Pumpkin Ice Cream.

For best results, have all ingredients at room temperature, which ensures that the batter will emulsify and bake up light and fluffy.
Both the cakes and the crème anglaise can be made up to 2 days in advance; reheat in at 175ºC oven for 15 minutes.
I like a rich crème anglaise, as shown here, but it can be made with all half and half or whole milk for a lighter version.
If you lack ramekins, you can bake the cakes in disposable foil cups or muffin cups.
Makes 4 cakes
Crème Anglaise:
1/2 cup heavy cream
1/2 cup half and half
1/3 plump vanilla bean, split lengthwise and scraped
2 egg yolks
pinch salt
3 tablespoons granulated sugar
The cakes:
3 tablespoons unsalted butter (plus extra for the ramekins) at room temperature
1/4 cup unrefined sugar (such as Alter Eco’s muscobado sugar), or brown sugar
3 tablespoons granulated sugar
1 large egg, at room temperature
1/2 cup squash puree, at room temperature (homemade, see above, or canned)
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/3 cup whole spelt (or whole wheat pastry) flour
3/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
pinch allspice
powdered sugar, for dusting the cakes
Make the Crème Anglaise:
In a small, heavy-bottomed saucepan, combine the dairy and the vanilla pod and scrapings.
Warm over medium heat, swirling occasionally, until steamy and bubbles form around the edges.
Remove from the heat, cover, and let steep 15-30 minutes.
In a medium bowl, combine the egg yolks, salt and sugar.
Whisk until pale and thick, 2 minutes.
Slowly pour in the warm dairy, whisking constantly, then return the mixture to the pot.
Place over low heat and cook, stirring constantly with a heat-proof silicone spatula, until the mixture thickens to the texture of cold, heavy cream, and/or registers 79ºC on an instant read thermometer, about 5 minutes. Immediately strain the mixture through a fine-mesh sieve and into a metal bowl.
Place the bowl in an ice bath, and stir occasionally until cold.
Pour the sauce into an airtight container and refrigerate until thoroughly chilled.
The crème anglaise will keep for up to 3 days.
Make the cakes:
Position a rack in the center of the oven and preheat to 175ºC.
Coat four 4-ounce ramekins with butter and dust with flour, knocking out the excess.
Place the ramekins in an square baking pan.
Bring a kettle of water to a boil.
Combine the butter and sugars in a stand mixer fitted with the paddle attachment and beat on medium speed until lightened in color, scraping the mixer and paddle once or twice.
Add the egg, and beat on medium until smooth and light, about 2 minutes.
Meanwhile, sift together the flours, baking powder, salt and spices into a medium bowl.
Add half the dry ingredients to the butter mixture and mix until just combined.
Add the squash puree and vanilla and mix until combined.
Add the rest of the dry ingredients and mix until just combined.
Remove the bowl from the mixer and fold a few times with a rubber spatula to make sure the mixture is evenly combined.
Divide the mixture among the ramekins, filling them 2/3 of the way (a spring-loaded ice cream scoop works well for this).
Pour boiling water halfway up the sides of the ramekins, and cover the pan with foil, leaving a little room over top for the cakes to rise.
Carefully transfer the cakes to the oven.
Bake the cakes until they are puffed and pulling away from the sides of the ramekins, and a toothpick inserted in the center of one comes out clean with a few moist crumbs, 35-45 minutes.
Remove the ramekins from the water bath and let the cakes cool for at least 15 minutes (they are still cooking from residual heat).
To serve, run a thin knife around the edges of the cakes and turn out onto plates or shallow bowls.
Dust with powdered sugar, and pour a puddle of crème anglaise around each cake.

More: baked pumpkin and sour cream puddings | smitten kitchen

Rice pudding brûlée with rhubarb.

Rice pudding brûlée with rhubarb recipe - Telegraph:

Serves six
This is, I will not lie, hard to get right.
There is a crucial balance between the amounts of rice, milk, cream and egg.
You want just-cooked rice to be surrounded by a soft but set custard.
Don't be tempted to change any of the quantities (even though 60g of rice looks minuscule when you measure it out).

Steamed apple and marmalade pudding.

Steamed apple and marmalade pudding » Diana Henry:
Ingredients

150g caster sugar
150g butter
3 eggs, beaten
75g self-raising flour, sifted
2 cooking apples, peeled and flesh chopped into chunks 2cm (¾in) square
pinch salt
30g soft white breadcrumbs
full-fat milk
6 tbsp orange marmalade
2 tbsp golden syrup
butter for greasing the pudding bowl
Method

Cream the sugar and butter together until fluffy.
Gradually add the eggs, beating well.
Using a large spoon, fold in the flour and apples, then the salt and breadcrumbs.
Add enough milk to make a dropping consistency.
Put the marmalade and syrup into the bottom of a buttered pudding basin.
Pour in the sponge mixture.
Cover with buttered foil, pleated in the middle to allow expansion, and secure this by tying it with string round the rim of the basin.
Make a secure handle by threading more string through the string tied round the rim.
Put the pudding on top of a trivet in a large saucepan and pour in boiling water. (The foil shouldn’t touch the water or you’ll end up with a soggy pudding).
You can also cook the pudding in a large steamer.
Cover the saucepan and steam for 1 ½ hours, until firm and well risen, topping up with boiling water when needed.
Remove from the heat and leave to shrink a little before turning out on to a warmed plate.
'via Blog this'

Bread and Butter Pudding.

Bread and Butter Pudding - Raymond Blanc OBE:
Recipe from Kitchen Secrets by Raymond Blanc.

"It is incredible how every single nation in Europe is claiming the spoils of this dish, all claiming it is theirs.
The French call it “Pain Perdu”, the Swiss know it as “Brotauflauf”, the Germans call it “Ofenschlupfer”.
Regardless, it remains one of the most loved dishes in each of our homes.
Here I use baguette, but you can also make a delicious version using brioche.
Special equipment: 1.3 -1.5 litre oval baking dish.
Preparation: 15 minutes, plus 50 minutes soaking.
Ingredients Required
380ml Double cream
380ml Milk
1/2 tsp Best vanilla extract
4 Medium eggs, organic/free range seperated
2 Egg yolks
180g Caster sugar
1 pinch Sea salt
30g Unsalted butter, diced plus extra to grease
80g Sultanas, soaked for 30 minutes in sugar syrup (*1)
200g Brioche or bread, sliced 1/2 cm thick slices (*2)
10g Icing sugar for dusting
Cooking Method

Planning ahead
Cook the pudding a couple of hours before it is needed.

To make the custard
In a saucepan, bring the cream, milk and vanilla to the boil, then take off the heat and let stand for a minute.
In a large bowl, whisk the eggs, egg yolks, sugar and salt together, then whisk in the hot creamy milk.
Set aside.

To assemble the pudding
Butter the baking dish, pour in a layer of custard and scatter over the sultanas.
Cut the bread or brioche into 5mm thick slices. Dip into the pan of warm custard to soak, then layer in the baking dish, overlapping the slices and building up layers to fill the dish. Let stand for 20 minutes or so, to allow the bread to fully absorb the liquid.
Reserve the rest of the custard.

To bake the pudding
Preheat the oven to 170°C/Gas 3.
Top up the dish with the remaining custard (*3) and dot the butter on top the pudding.
Stand on a baking tray and cook in the oven for 30–35 minutes until the custard is lightly set.

To serve
Preheat the grill to high.
Dust the surface of the pudding with icing sugar twice to get a good covering and then place under the hot grill for a few minutes to glaze.
Add a final sprinkling of icing sugar before serving.
'via Blog this'

The Rhubarb.

Rhubarb Pudding | The Rhubarb Compendium: "Ревень."
Rhubarb Bread Pudding

Ingredients:
1 1/2 c milk
2 eggs, slightly beaten
4 slices of toast, cubed
1 c rhubarb, sliced
1 c sugar
1/2 tsp cinnamon
Procedure:
Mix eggs and milk together. Add toast, rhubarb, sugar and cinnamon. Pour into buttered casserole. Bake at 350 for one hour, or until custard is set.

Rhubarb Bread Pudding

Ingredients:
4.00 slices bread
25.00 mL margarine
250.00 mL sugar
3.00 mL cinnamon
750.00 mL fresh rhubarb, cut in 3 cm pieces
25.00 mL margarine
Procedure:
Spread each bread slice with 5 mL margarine, then cut in 1 to 1.5 cm cubes. Combine sugar and cinnamon. Arrange half rhubarb on bottom of greased baking dish (20 cm square). Top with half bread cubes and half sugar mixture. Repeat. Dot with 25 mL margarine. Cover and bake 20 min at 190­C, uncover and bake until lightly browned (20 to 25 min more). Serve with milk, if desired. Makes 6 servings.

Rhubarb Bread Pudding

Ingredients:
4 Bread slices
3/4 ts Cinnamon
3 tb Butter
3 c Rhubarb 1" pieces
1/2 c Sugar; granulated
Procedure:
Spread each slice of bread with 1 tsp of butter. Cut buttered bread into 1/2" cubes. Combine sugar and cinnamon. Arrange half of rhubarb in bottom of greased 8" baking dish. Top with half of bread cubes and half of sugar mixture. Repeat. Dot with remaining butter. Cover and bake in 375F oven for 20 minutes, uncover and bake 20 to 25 minutes more or till lightly browned.
'via Blog this'

Berry-Rhubarb Summer Pudding.

Ingredients:
1/2 cup dairy sour cream
1/2 cup whipping cream
2 cups fresh rhubarb sliced into
1/2-inch pieces
1/2 cup sugar
2 cups quartered strawberries
2 cups blackberries or raspberries
1 teaspoon lemon juice
Dash salt
1/2 of a 1-pound loaf of brioche or challah
Fresh berries
Procedure:
1. For creme fraiche: In a bowl, whisk together sour cream and whipping cream until smooth. Cover with plastic wrap. Let stand at room temperature until thickened (24 to 36 hours). Refrigerate the creme fraiche.

2. For pudding: In a large saucepan, combine rhubarb and sugar. Bring to boiling over medium heat, stirring frequently until rhubarb begins to release juices; reduce heat. Cover and simmer the mixture for about 3 minutes or till rhubarb softens.

3. Stir in strawberries; cook, covered, for about 2 minutes more till berries are softened. Stir in blackberries; cook about 5 minutes more or till the berries fall apart. Remove pan from heat. Transfer fruit mixture to a non-metal bowl; cool. Stir in lemon juice and salt.

4. Remove the crust from the brioche; reserve the crust for another use. Cut the bread into 1/2-inch cubes.

5. Assemble pudding: In six to eight 6-ounce custard cups, spoon fruit mixture to make a 1/2-inch deep layer. Sprinkle enough brioche cubes over fruit to form a solid layer; gently press into fruit mixture to make a more solid layer. Spoon in enough fruit to completely cover the bread cubes; sprinkle with and press in bread cubes. Repeat the layers to fill the cups slightly above the rims, ending with fruit mixture. Place cups on a baking sheet. Cover with waxed paper. Refrigerate the pudding overnight.

6. Serve dessert with some creme fraiche. Garnish with fresh berries.
Makes 6 to 8 servings.

Rice pudding. (different!)

Rice pudding recipe: How to cook the ultimate version of the British classic | Metro News:

OR:

"Chloe’s recipe

Ingredients (serves 3-4)

130g short-grain rice

450ml full-cream milk
150ml double cream

200ml evaporated milk

20ml-30ml water, optional
50g golden caster sugar
6 cardamom pods, gently crushed
1 cinnamon stick

2 cloves
zest of half an orange
1tsp mixed spice
20g flame raisins
30g unsalted butter

To garnish:

3tbsp flaked almonds

dried, edible rose petals (optional)
Method

- Step 1: Pour the full-cream milk into a saucepan then add the cinnamon stick, cloves and cardamom. Bring to a simmer over a medium heat. Allow to bubble for a few minutes. Remove from the heat and cool. Ideally, allow the flavours to infuse overnight in the fridge.
- Step 2: Toast the flaked almonds in a pan over a low heat until golden. It’ll take about 2min. Set aside.
- Step 3: To make your pud, combine the rice with the infused milk, evaporated milk, orange zest, sugar and cream in a saucepan. Bring to a simmer over a medium heat. Cook gently for about 35min, stirring quite frequently and tasting – the rice should have a little bite but not much. If the pudding seems too thick, add a little water, tablespoon by tablespoon, until you are happy with the consistency. Remove the spices.
- Step 4: To punctuate the sweetness, stir in the mixed spice and raisins, then beat in the butter.
- Step 5: Serve garnished with the toasted almonds and rose petals, à la Yotam Ottolenghi."

'via Blog this'

Empress rice pudding.

Empress rice pudding by Michel Roux Jr
Serves 10-12
120g round pudding rice
360ml milk
1 vanilla pod, split
50g caster sugar

For the crème anglaise
4 medium free-range egg yolks
100g caster sugar
375ml milk
3 gelatine leaves
250ml whipping cream, whipped
Vegetable oil, for greasing

For the fruit
250ml water
100g caster sugar
180g mixed dried fruit (apricots, prunes, cherries, to taste)
2 tbsp pistachio nuts
Kirsch, to taste

- In a small bowl allow dried fruit to soak in pistachio +Kirsch + sugar syrup while the rice pudding is cooking.
- In a small bowl, mix the chopped cherries and the kirsch together. Allow them to soak while the rice pudding is cooking.
- In a medium-size saucepan over low heat, bring the milk, sugar, and salt to nearly scalding temperature. The milk should not be allowed to simmer, but it will steam when stirred at the near-scalding point.
- Add the rice to the milk and continue cooking over low heat, stirring occasionally, for 20 to 22 minutes, until the rice is creamy and tender. Remove the rice pudding from the heat and stir in the cherries and their soaking liquid, along with the vanilla extract.
- Gently fold the whipped cream into the creme anglaise, and then fold the custard mixture into the rice pudding. Pour the rice mixture into a lightly buttered mold and allow the empress rice pudding to chill in the refrigerator for at least 6 hours.
- Heat the apricot jam over low heat until it has melted. Invert the chilled empress rice pudding onto a serving platter and brush the entire surface with the melted apricot jam.

Pudding.

- Neil Cooks Grigson: #173 Summer Pudding: "Sussex Pond Pudding "
- Neil Cooks Grigson: #90 Sussex Pond Pudding:
- Search for "Pudding" - Bliss:
'via Blog this'

Rice pudding with butterscotch apples recipe.

Rice pudding with butterscotch apples recipe | Hugh Fearnley-Whittingstall | Life and style | theguardian.com:
Serves 6

For the rice pudding
50g unsalted butter
100g pudding rice
500ml whole milk
500ml double cream
50g caster sugar
Fresh nutmeg (optional)
For the butterscotch apples
4-5 firm, tart, eating apples (about 400-500g)
50g unsalted butter
50g light brown sugar

Weekly cook by Brian.

How to make perfect rice pudding

Cassoeula, pork stew with cabbage

Egg White Cake Recipe

Egg White Cake Recipe

Egg White Cake Recipe

Winter pudding bombe recipe

Jamie's Best Ever Christmas

Ingredients

2 x 500ml tubs of good-quality vanilla ice cream (I like Green and Blacks)

1 x 1kg panettone

125ml Vin Santo

3 heaped tablespoons good raspberry jam

25g shelled pistachios

75g tinned sour cherries, drained

40g glacé clementines (or other glacé fruit), thinly sliced

2 clementines, 1 peeled and sliced into rounds

200g good-quality dark chocolate (70% cocoa solids), bashed up

Saucy Sticky Date Pudding.

Saucy, gooey stickydate puddings, dressed with a caramel butterscotch sauce and finished with a rich vanilla bean ice-cream.
Ingredients