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- 1 x 4 pint 2.27lts basin
- 4 Swiss Rolls, extra large
- 615ml Milk
- ½ Vanilla Pod
- 1 pinch of Salt
- 4 – 5 Egg Yolks
- 215g Sugar
- 19g Gelatine Leaf
- 615ml Cream
- 30ml Liquor of your choice 😉
- Apricot Jam, for glazing
Method – Royale Base
- Line the whole 4 pint basin in Clingfilm.
- Cut the Swiss rolls into 3 cm slices and line the inside of the basin tightly with the Swiss roll slices, keep back some Swiss roll to cover the bottom at the end.
Method -Bavarian Cream Filling
- Dissolve the gelatine leaf. Whip the cream until it forms soft peaks.
- Slice the vanilla pod in half, bring milk, vanilla pod and a pinch of salt to a boil. Remove the vanilla pod. Cream the egg yolks and sugar in a bowl then add the milk carefully to egg yolk mixture while stirring.
- Pour the mixture back into the pan and gently heat; keep stirring all the time until the mixture is close to the boil then take off the heat. Pour the mixture into a large metal bowl, add the dissolved gelatine and hand beat well.
- Put the metal bowl into an ice bath and keep stirring all the time until the mixture cools down and starts to thicken. When the mixture has thickened, add liquor of your choice and fold in the cream. When all the mixture is fully mixed, pour onto the lined basin of Swiss rolls slices. Then put the saved Swiss rolls slices on the top and cover with the Clingfilm and lid. Place in the fridge and chill for 24 hours.
Turn the Charlotte Royale out onto a plate. Melt some apricot jam and gently brush all over the Charlotte Royale for a glaze that shines
- 175g Plain Flour
- 1tsp Vanilla Extract
- 40g Cocoa Powder
- 175g Caster Sugar
- 175g Soft Butter
- 60ml Plain Yogurt
- 3 Eggs
- 2tsp Baking Powder
- ½tsp Bicarbonate Soda
- 3 pint or 1.7ltr Plastic Pudding Basin with Lid
- 125g Milk Chocolate, chopped
- 125g Dark Chocolate, chopped
- 250ml Double Cream
- 75g Golden Syrup
- 4tsp Vanilla Extract
- Butter your heatproof plastic pudding basin, remembering to grease the lid, too. Make sure you have adequate boiling water in a pan (or a conventional steamer) on the hob to steam the chocolate pudding.
- Put the flour and cocoa powder into a processor and blitz to get rid of any lumps. Add all the remaining pudding ingredients and blitz. Take the lid off, scrape it down, then put the lid back on for 3 more long pulses, scrape the chocolate batter into the prepared basin, smooth it down and put on the lid.
- Steam in the boiling water in the pan or steamer for 1½ hours (by which time the pudding will have risen to about 4cm below the lid).
- To make the sauce, which can be done ahead and reheated before serving, put the sauce ingredients into a pan and place over a gentle heat to melt, stirring every now and again and then whisking, off the heat, at the end, to combine smoothly.
- When the pudding is ready, remove it from the pan or steamer without burning yourself, unclick and remove the lid. Put a plate, or a stand, with a slight lip, on top, flip both upside down, so plate and pudding are the right way up, and wiggle off the basin. Pour some hot sauce over the pudding, so that it just covers the top and falls down the side, and pour the rest into a jug or bowl to be served with a spoon.
- Grease 2 pint pudding basin.
- Sieve together the flour and mixed spice in a large bowl. Add the breadcrumbs and sugar.
- Stir all the remaining ingredients and beat together well.
- Turn all the mixture into the prepared pudding basins and cover with greaseproof paper, place the lid on.
- Steam for 8-9 hours taking care to add more water when necessary. NEVER LET BOIL DRY
- Turn out and serve.
Most make Christmas Puddings in advance, and heat up before serving in a microwave or will steam up again until piping hot throughout. Traditionally served with either Rum or Brandy sauce.
Sticky Toffee Pudding
- 1 Pint 570ml Basin & lid
- 75g (3oz) Pitted Dates, roughly chopped
- 75g (3oz) Mixed Dried Fruit
- ¾tsp Bicarbonate of Soda
- 75g (3oz) Unrefined Dark Muscovado Sugar
- 75g (3oz) Unrefined Light Muscovado Sugar
- 75g (3oz) Butter
- 2 Eggs (medium), lightly beaten
- 175g (6oz) Wholemeal Self Raising Flour
- 125g (4oz) Butter
- 175g (6oz) Unrefined Light Muscovado Sugar
- 4tbsp Double Cream
- 25g (1oz) Pecan Nuts, roughly chopped
Method – The Pudding
- Grease the pudding basin.
- Put the dates, dried fruit and bicarbonate of soda into a jug. Pour on 175ml (6floz) boiling water.
- Put the dark and light muscovado sugars into a bowl with the butter. Use an electric mixer to cream together until light and fluffy. Gradually beat in the eggs, then sift in the flour and fold in the fruit mixture to combine.
- Spoon into the prepared pudding basin. Place into your steaming pan. Cover and steam for 1 hour or 1 hour 30 minutes until the pudding has risen, and is firm, yet springy.
Method – The Sauce
- Put the butter, light muscovado sugar and cream into a pan and heat gently, stirring until the sugar is dissolved.
To serve, upturn the pudding onto serving plates, drizzle over some toffee sauce and sprinkle with pecan nuts
Lemon Sponge Pudding
- 1½ pint or 850ml Pudding Basin
- 2 x Lemons, finely grated zest and juice
- 100g Soft Brown Sugar
- 100g Caster Sugar
- 25g Unsalted Butter, room temperature
- 2 Eggs (medium)
- 100g Self Raising Flour
(My favourite of all the Recipes so far)
- Grease the pudding basin well.
- Stir together the juice of 1 lemon and the brown sugar until dissolved and then place into the greased pudding basin.
- Cream together the butter, lemon zest and caster sugar till light and fluffy. Beat the eggs and add to the cream mixture a little at a time beating them in each time with a spoon of flour. Lastly, add the rest of the lemon juice.
- Spoon the mix into the pudding basin – allow the lemon juice to rise –up around the side of the basin – don’t try to stir it in.
- Stand basin with the lid on, in a large pan, pour in boiling water until about halfway up the basin. Cover the pan and gently simmer for about 2 hours, adding boiling water as time goes by. NEVER LET BOIL DRY.
- When ready loosen edges with a knife, upturn on to a plate. The lemony sauce should trickle down the sides of the pudding. Serve with double cream.
Easy Mix Chocolate Pudding
- 4 x ¼ pint or140ml Pudding basins
- 125g Unsalted Butter
- 75g Light Brown Sugar
- 2 Eggs (medium)
- 200g Dark Chocolate – melted
- 1 tsp Vanilla
- 100ml Double Cream
- 25g Plain Flour
- ¼ tsp Baking Powder
- 75g White Chocolate Chips
- Melt the dark chocolate carefully in a microwave, checking every few seconds so as not to overheat. Or melt in a basin over a pan of boiling water.
- Cream the butter and sugar together until light and fluffy. Add the beaten eggs a little at a time beating in as you do. Add melted chocolate vanilla and the cream.
- Fold in the flour, baking powder and the white chocolate chips. Divide the mix between the baby pudding basins.
- Place on lids and put in the microwave on high for 3-4 minutes. Remove from microwave and leave for a couple of minutes to cool slightly. Turn out on to individual serving dishes and serve with cream.
White Chocolate Terrine
- 2 x ½ pint 280ml pudding basins
- 100g White Chocolate, good quality
- 6g Gelatine Leaf
- 250g Greek Style Yoghurt
- ½tsp Vanilla Extract
- 150ml Whipped Cream (soft peaks)
- Melt the white chocolate and then allow to cool a bit.
- Combine the yoghurt and vanilla extract in a large bowl and fold in the melted chocolate.
- Dissolve the gelatine into some warm water.
- When the gelatine has dissolved gentle pour the gelatine in a steady stream while stirring into the mixture. Making such you have combined the mixture well.
- Fold in the whipped cream and spoon into the basin’s (2 x ½ pint basins).
- Chill for 2-3 hours or until set.
Serve with a Raspberry Coulis
Jam and Coconut Pudding
- ½ Pint 280ml Pudding Basins x 2
- 60g Caster Sugar
- 60g Butter
- 60g Self Raising Flour
- 1 Tbsp Jam of your choice
- 40g Coconut
- 1 Egg
- Cream the butter and sugar together.
- Sift the flour and add to the creamed mixture with the coconut and beaten egg.
- Beat the mixture well.
- Place the jam into 2 x ½ pint buttered basins.
- Pour the coconut mixture on top of the mixture and steam for 45-60 minutes or until cooked.
- Turn out and serve.
Date and Cinnamon Pudding
- 1 x ½ Pint Pudding Basin
- 150g or 6oz Self Raising Flour
- 75g or 3oz of Suet
- 75g or 3oz of Caster Sugar
- 2-3oz Chopped Dates
- ½ tsp Cinnamon
- 1 Egg, beaten
- Milk, for mixing
- Maple Syrup, to glaze
- Mix together in a bowl the flour, suet, sugar, cinnamon and chopped dates.
- Add the beaten egg and mix in, add milk, enough to make soft dough.
- Fill into pudding basin and place on lid. Steam for about 2 hours.
- Serve with maple syrup glaze, cream or custard.
You could add chopped nuts or dried fruit to this recipe – 2-3oz of each if you like
Chicken Suet Pudding
- 1 Leek, sliced
- 1 Carrot chopped
- 100g Bacon Lardons
- 1 Clove of Garlic
- 500g Chicken Thigh, diced
- 190g Self Raising Flour
- 100g Beef Suet
- ½tsp Sea Salt
- 55-100ml Water
- 1 Egg Yolk
- 20g Butter
- 20g Flour
- 300-350ml Milk
- 2 tbsp Double Cream
- 2 tsp Tarragon
- 1tsp Dijon Mustard
- Splash of Lemon Juice
Method – The Pie
- Grease the basin.
- Roll out the pastry and line the pudding basin, keeping a bit of the pastry for the top.
- Stir in the chicken thigh into the bacon and leek mixture.
- Add half the tarragon sauce and mix well.
- Place the mixture into the pudding basin and pack well in, leaving no spaces.
- Place the pastry top on and brush with milk.
- Place into your steaming pan and steam for 2 hours 30 minutes to 3 hours.
- When cooked lift out of steamer pan and leave to rest for a couple of minutes.
- Warm up the extra sauce and turn out the pudding.
Method – Suet Pastry
- In a bowl mix together the suet, flour and salt until well combined.
- Gradually add enough water until the mixture comes together as a firm dough.
- Add the egg yolk and knead into the dough until well combined.
- Cover and chill the dough for at least 30 minutes.
Method – Tarragon Sauce
- Melt the butter into a saucepan.
- Add the flour and stir with a wooden spoon over a medium heat carefully, so as not to burn it.
- Add the milk a bit at a time and whisk in, be careful not to get lumps.
- Put the pan back on the heat and stir continuously until the sauce comes to the boil and thickens. Put onto a low heat and cook for 5 minutes. Then add in the other ingredients, taste and allow to cool for a bit.
- 2 Pint Pudding Basin (1.14lts)
- 100g Bacon, finely chopped
- 2 tbsp Plain Flour 700g
- Braising Steak
- 2 Onions, chopped
- 300ml Red Wine + plus a little more 😉
- 500ml Good Beef Stock
- 1 Bouquet Garni
- 1 tbsp Worcestershire Sauce
- 1 tbsp Brandy
- 4 Carrots, chopped
- 2 Cloves of Garlic
- Corn flour to thicken
- 375g Self Raising Flour
- 200g Beef Suet
- 1 tsp Thyme
- 1 tsp Sage
- 1 tsp Sea Salt
- 120-150 ml Cold Water
- 1 Egg Yolk
- 1 Egg for egg wash
Method – The Beef
- Chop the beef into cubes sprinkle the beef with flour and season with salt and crushed black pepper and mix well.
- Fry the bacon pieces for 6-8 minutes add the coated beef to the pan with the bacon and brown off the beef.
- In another pan sweat off the onions, garlic and carrots until soft then add to the beef. Add the stock, bouquet garni, brandy, wine and Worcestershire sauce and stir together. Place all the meat and sauce together into a casserole dish. Cook for an hour or until the meat is tender. When the beef is tender add the cornflour to thicken the sauce, allow to cool.
Method – Suet Pastry
- In a bowl mix together the flour, suet, thyme, sage and salt – the 4 pint basin is excellent for mixing. Gradually add in the water just enough for the mixture to come together as a firm dough. Add the egg yolk and kneed well. Cover and chill for 30 minutes.
- Grease a 2-pint basin line the 2 pint basin with the suet pastry keeping some for the top.
- Place the cooled beef filling into the lined pastry basin. Make sure you push the mixture down.
- Roll out the suet lid, brush the top of the lid and place into the basin and brush with the egg wash. Put the lid on.
- Steam the beef suet pudding for 3½ to 4 hours. Add more water when needed to the steam pan. DO NOT LET BOIL DRY. When cooked leave to rest for 5 minutes then turn out and serve.
- 1 x ¼ pint basin for individual size portions
- Boiled Rice
- Leftover Vegetables
- Leftover Chicken or Prawns
There are no hard and fast rules, these rice mountains are made of whatever you like to try together. It’s a great way to use leftovers mixed in with the rice and you can add spices or sauces to get different results every time.
Press in and down firmly into the basin and turn out on to a serving plate. Spoon over rice some sweet chilli sauce or black bean sauce for contrasting colour. It is just as effective with plain boiled rice or saffron rice, these bowls make great moulds and is an attractive way of presenting rice as a side dish.