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Home / Recipes / Puddings & Preserves(52 products)
Home / Recipes / Puddings & Preserves(52 products)
By Tori McGaugh - 23 June 2011


Preparation time: 20 minutes
Cooking time: 20-25 minutes

Ingredients For Cake:
225g butter, softened at room temperature
225g caster sugar
4 medium eggs
2 tsp vanilla extract
225g self raising flour
2tbsp milk, to loosen batter ifneed be Instructions

Ingredients For Filling:
Berries of your choice
Whipping Cream or fruit jam of your choice

Cooking Instructions:
1. Preheat the ovento 180C/350F/Gas 4.
2. Grease 2 x18cm/7 in cake tins
3. Cream the butter and caster sugar until very pale and creamy
4. Beat in the eggs, alittle at a time, and stir in the vanilla extract.
5. Fold in the flourusing a large spoon, and add the milk if necessary, to create a batter with asoft 'dropping' consistency
6. Divide the mixture between the cake tins and gently spread out with a spatula.
7. Bake for 20-25minutes, or until golden-brown on top and a skewer inserted into the middlecomes out clean.
8. Remove from the ovenand set aside for 5 minutes, then remove from the tin and peel off the paper.
9. Place onto a wire rack that has been covered with a tea towel (to avoid wiremarks)
10. Sandwich the cakes together with a jar of jam, or whipped cream and new season berries

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By Tori McGaugh - 1 June 2011


This is a wonderfully light cake that is perfect for summer afternoons in the sun, and a fantastic way to use some of the lovely first of the season berries. There is nothing like English strawbs!


175g butter
175g caster sugar
2 large eggs
175g self raising flour
100g ground almonds
2tbsp milk
400g fresh strawberries

Set oven to 170c (fan 160/gas mark 4) and grease a cake tin (or better yet, use silicon cookware, which you don't have to grease and doesn't stick)

1) Wash strawberries, remove stalks and halve.
2) Cream butter and sugar together until very pale and fluffy.
3) Beat eggs and add a little at a time to the creamed butter and sugarmixture. If there is any sign of curdling, stir in a teaspoon of theflour.
4) Mix ground almonds and flour together and fold in.
5) Add the milk and once it is mixed in, fold in the strawberries.
6) Level in a cake tin and bake for 1 hour - 1 hour 10 mins.
7) Test with a skewer and removed once cooked. Leave to cool for 10minutes or so then remove onto a wire rack. Serve dusted with icingsugar and cream. Enjoy!

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By Matthew Drennan
Makes 1.75kg

Pear chutney

1kg (about 6) ripe pears
150g ready-to-eat dried prunes, chopped
150g sultanas
150g raisins
200g shallots, finely sliced
2 eating apples, peeled, cored and sliced into wedges
300g light muscovado sugar
1 cinnamon stick
600ml cider vinegar

1. Peel and core the pears, then chop them into chunks. Place them in a pan with the prunes, sultanas, raisins, shallots, apples, sugar and cinnamon stick. Pour in half of the cider vinegar, season and slowly bring to a simmer, stirring, until the sugar has dissolved. Cook for 25 minutes more, until tender.
2. Pour in the rest of the cider vinegar and cook for a further 30 minutes, stirring often, until thickened. If it’s still runny, simmer for another 10-15 minutes.
3. Divide the hot chutney between sterilised jars (see tip), place a disc of waxed paper directly onto the chutney and seal with airtight lids or cellophane and elastic bands. Leave to cool.

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Brand Butter is the accompiament for a mince pie or Christmas pudding.  It's so easy to make.  Here is a simple recipe for a great tasting Barndy Butter.


120 g unsalted butter
180 g sieved icing sugar
2 tbs lemon juice
1-2 (or to taste) wine glasses brandy


Cream together the butter and the icing sugar.
Add lemon juice and brandy gradually.
Place in the refrigerator until needed.
Serve with Christmas pudding and mince pies.

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category image

Light, fluffy pancakes with fresh strawberries for a deliciously indulgent breakfast.

Makes around 16 - 20 pancakes depending on size.


350 ml buttermilk
1 egg
50g unsalted butter (melted)
10ml vanilla extract
125g plain flour
40g caster sugar
3g bicarbonate of soda
2g bicarbonate of soda
4g salt
1 punnet strawberries


1. Put the wet and dry ingredients into separate bowls, Whisk each one lightly.

2. Add roughly half of the dry mix into the wet and whisk smooth, not too long.

3. Add the remainder of the dry mix and barely whisk together.

4. Make sure all of the flour is mixed in, You don't want to beat this too much as it strengthens the gluten in the flour and makes the pancakes tougher.

5. The batter should not be runny. In fact, it should be fairly thick. If possible, let the batter rest for a few minutes to allow the bicarbonate of soda and baking powder to perform their magic.

6. Roughly chop around 2/3 of your strawberries and mix into the batter. Keep the rest for serving.

7. Heat the pan on the lowest setting on your stove top as it is easy to burn pancakes and put in a few drops of oil.

8. Drop a 1/4 cup scoop of batter onto the pan. You should hear a slight sizzle when you pour the batter; if it sizzles loudly, or big bubbles form as you pour, the heat is too high, turn it down.

9. Flip the pancakes after around 90 seconds.

10. Serve with remaining strawberries and dust with icing sugar.

Recipe by Donna Ross

Serves 4-6
Prep time: 30 minutes plus overnight in the fridge
Equipment: 1 litre pudding basin or bowl, and a pan, plate or tray to sit on top to compress the pudding;  some weights (tins, bags of flour or sugar); cling film

650g soft fruit: blackcurrants, blackberries and raspberries work well
1 tbsp gin (optional!)
2-4 tbsp caster sugar depending on how sweet the fruit is
Half a small loaf of white bread (about 230g), crusts removed and sliced in 1cm slices

1. Before you get started, check the size of your pudding basin against what you're going to place on top to weigh it down.  I found one of my saucepans fitted neatly inside the top of the basin, leaving a little gap for any juice to leak over the edge and allow enough space for pan to sink down a little bit when the pudding is compressed.  Check that there's space in the fridge to place the pudding basin (on a plate or shallow bowl to catch any spilled juice) plus the pan and whatever you're going to use to weigh the pudding down. 
2. Once that's all ready, get started with the pudding.  Pick over the fruit to remove any small leaves, stalks or bad bits.  Place in a pan with 2 tbsp sugar, gin if using, and about 3 tbsp of water.  Bring to simmer slowly and cook the fruit for  a couple of minutes.  Taste and add more sugar if needed.  If you add more sugar, cook a little longer until the sugar dissolves. Add more water if the fruit looks at all dry - you need a decent amount of syrup to ensure the pudding is evenly soaked.  Any excess can be kept to spoon over at the end so err on the side of creating a little too much syrup.
3. While the fruit is coming to a simmer, get on with the bread. Cut a circle for the bottom of the basin using a large cookie cutter, glass or mug, and if you have a slice big enough, one for the top. It doesn't have to fit exactly, the bread will all merge into one. Cut the rest into strips, rectangular if possible, but if not, as close as you can. If you want, butter your basin, or line it with cling film.  I didn't do either and my pudding came out without any drama, but if you're at all nervous, I'd suggest you line it with clingfilm to help you remove the pudding later.
4. Start lining the basin with the strips of bread, cutting extra bits to fill any gaps.  Once the fruit is in and the weight on top, it will magically glue itself together.
5. When the basin is fully lined with bread, spoon in the fruit and syrup, pressing gently down on the fruit as you go.  Be generous with the syrup - it needs to soak into the bread to give an even purpley-red hue to the whole pudding.  Place the disc or slices of bread on top and press down a bit.  Add a bit more syrup over the top slice of bread. Keep any extra syrup and fruit for serving (and patching any white bits!).
6. Cover the top with a sheet of clingfilm and place your pan/plate/bowl/tray and weights on top. Leave the pudding out to cool for the first hour or so, then transfer to the fridge.  Leave for as long as you can, ideally overnight to let everything mingle properly.  (I left it for about 8 hours and it turned out just fine).
7. When you're ready to serve, remove the cling film from the top and run a palette knife round the edges to loosen (don't bother if you lined it with cling film). Place a plate on top and holding both firmly, turn the two over. The pudding should pop out, but give it a wiggle if not.  If you've lined it with clingfilm, this bit should be easy.
8. I'd suggest garnishing with some mint leaves and extra berries - the mint really works well with the fruit, and isn't there just to look pretty. Serve with cream, creme fraiche or yogurt.

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I have very fond  memories of when I was little, sitting out in the garden with a stick of freshly picked rhubarb from the garden, dipping it in a little pot of sugar.  Not everyone likes rhubarb that way, it can be a little sour for some!  I love it in crumbles, or stewed with sugar and covered in thick gloopy custard.  However, I recently discovered this jam which is not only a beautiful, jewel-pink colour but absolutely delicious to boot.  Give it a try – even friends of mine who profess to hate rhubarb have scoffed large quantities of this spread over a plain Madeira cake!


1kg rhubarb, wiped but not washed

1kg granulated sugar

1 sachet pectin

25g fresh ginger, diced

2 lemons

100g crystallised ginger, chopped


1) About 5 hours (or the night before) you want to start cooking the jam, cut the rhubarb into half-inch lengths and put in a plastic or ceramic bowl with the sugar, stirring to combine.  The juices will start to come out of the fruit and make a syrup.

2) You’ll need 4-5 clean jam jars for this – put your oven onto 120 celsius and stand the jars, without lids, in a tray bake tin.  Leave them in the hot oven while you get on with the jam.  Put an old saucer or little plate in the freezer.

3) Transfer the fruit mixture to your biggest saucepan.  Tie the ginger up in a square of muslin or chemist’s gauze with a long string and add it to the pan.  Also add the zest and juice of the lemons.

4) Over medium heat and stirring now and then, let the sugar dissolve and the rhubarb soften.  When it is soft enough to squish easily with the wooden spoon, take out the root ginger  parcel and add the crystallized ginger. Increase the heat and boil until the jam is soft set.  You can test this by getting your saucer out of the freezer and dribbling a teaspoonful of the jam onto it.  Wait about 20 seconds and push it with your finger.  If it crinkles on the surface then you’re ready.

5) Allow the jam to settle for a couple of minutes, then using a soup whizzer, gently and carefully whizz it so that it is almost a puree.  Take the tray of jars out of the oven and carefully ladle the jam into the jars.

6) When you’ve filled the jars, hold each with a tea towel as you screw on the lids.  Leave the jars to cool for a good 5 to 6 hours before moving them.

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One of the first puds I learned to make at school was a pineapple upside-down cake.  This is a twist on that idea, sweet, spicy but not overly so thanks to the use of crystallised ginger which has a gentler flavour than fresh.  It eats beautifully with a large spoonful of decadent, Jersey clotted cream!

4 tablespoons golden syrup
25g butter
4 to 5 eating apples, such as d’Arcy spice
125g butter
125g caster sugar
2 duck or 3 hens eggs
150g self raising flour
1 tsp baking powder
2 tablespoons milk
8 cubes crystallised ginger, sliced finely

1) Preheat the oven to 160 centigrade, 140 fan. 
2) I use a 23cm round silicone mould for this as I am lazy when it comes to turning-out!  Spread the 25g butter over the base of the mould then spread the golden syrup on top.  Peel and core the apples and cut into quarters, then cut each quarter in three slices.  Arrange these prettily on top. Scatter a third of the ginger slices on top of them.
3) For the pudding, you can either take the easy way and whizz it all in a food processor, or do it the old-fashioned way.  Cream the butter and sugar together, then add the flour and eggs alternately with the baking powder. Stir in the milk and  ginger slices.
4) Dot spoonfuls of this mixture over the apples in the mould, then gently spread it together to cover completely.  Bake in the oven for 50 to 60 minutes.
5) While this is still hot, turn it out onto a large plate.  It will unmould much easier when hot – and it’s equally good either as a hot pudding or a cold cake.  Enjoy!

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This chutney is full of gingery warmth and fruity heat from the cayenne and pear.  You’d never know about the turnip – I promise! Chutney is a lot easier than jam, there are no setting points to worry about and this is something everyone can do.  It goes really well with the richer cold meats like duck or goose, or with good sharp cheese.

300g soft light brown sugar
2 small eating apples, grated
3 small turnips, about 500g – peeled and grated
160g diced red onion
Coarsely grated zest of 1 large orange (and its juice)
Half a tablespoon of salt
500m white wine vinegar
70g grated ginger
2 fat pinches saffron
1 teaspoon cayenne pepper
Half a teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 tablespoon tomato puree
800g peeled, cored and diced pears
100g sultanas

1) Get out your biggest saucepan, and four large jam jars with plastic-lined lids.  Put the jars (not the lids) into a warm oven, about 100 centigrade. Standing them together in a large cake tin will help you further down the line.

2) Into the pan goes the sugar, apple, turnip, onion, orange zest and juice, salt, vinegar and spices.  Bring this all to the boil and let it simmer away for half an hour until it is thickened a bit.

3) Add the tomato puree, pears and sultanas, and let it cook for about 20 minutes more.  You’re looking for two things.  First, the pear to be tender.  Second, run the flat side of your wooden spoon across the surface of the chutney to make a valley.  If it fills immediately with liquid you need to cook it a bit more.  When it takes a second or two to fill, you’re ready to go.

4) Take the jars out of the oven and fill them straight away using a large spoon.  Hold them steady with a tea towel while you screw on the lids.
Allow them to cool and then put into a dark cool cupboard.  I’d leave this a week or two before eating, but it will keep for a good 6 months.  Makes pretty good home-made Christmas presents too!

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A beautifully indulgent way to use up pears that are going alittle soft, this eats well with thick double cream or a toffee sauce – and although it tastes best still warm, it keeps well and is a superb accompaniment to that morning cup of coffee!


250g unsalted butter, softened

250g soft light brown sugar

2 teaspoons ground ginger

1 heaped tablespoon treacle

3 large eggs

250g plain flour

2 teaspoons baking powder

3 ripe pears, peeled cored and diced into 2cm pieces


1) Butter and line the base of an 8cm loose-bottomed cake tin.  Preheat the oven to 180 centigrade,160 fan.

2) Cream together the butter, sugar and ginger until light and fluffy.  Add the treacle and a third of the flour, beating well.

3) Add the eggs and the rest of the flour and baking powder, beating to mix evenly.

4) Stir in the pear pieces.

5) Put the mixture in the cake tin, spreading flat with a knife.  Bake in the oven for 45 minutes to an hour depending on your oven, until slightly firm on top and a skewer inserted in the centre comes out clean. Cool in the tin for 15 minutes and then turn onto a wire rack.


Toffee Sauce:

150g golden caster sugar

30g butter

150ml single cream

Heat the sugar in a heavy-based pan until it has melted and gone golden brown.  Add the butter stirring furiously (it will coagulate into a toffee-ball but don’t worry –persevere!).  Add the cream and a pinch of salt, stirring all thewhile.  The ball of toffee will gradually melt into the sauce as you stir.

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  • Picture of 6 Large Free Range Eggs


    From Debbie Ralph of Brick Kiln Farm, Colchester, Essex.

    Free Range, Vegetarian

  • Picture of Liquid Egg Whites x 15


    From Anna & Alla of Two Chicks, Kettering, Warks.

    Free Range, Vegetarian, Gluten free

  • Picture of Marriage's Plain White Flour (1kg)


     All-purpose for pastry, biscuits & sauces

    With a light texture and bright colour, our all-purpose flour, milled from selected organic wheats, is perfect for general baking.

    Organic, Vegan

  • Picture of Quail Eggs x 12


    From John and Jane Hooton, Wilmington, Kent.

  • Picture of Single Jersey Cream (148ml)


    From Geoff & Kim Bowles, Ivy House Farm, Beckington, Somerset

    Organic, Vegetarian, Gluten free, Grass Fed

Hot, spiced apples done in this way are a real treat forme.  Quick to prepare and easy to apportion, they taste just wonderful with some pouring cream or good custard –even with vanilla or cinnamon icecream. Just the thing to use up all those bits of dried fruit and mixed spice left over from making the Christmas cake!


4 good sized cooking apples

2 handfuls sultanas

Half a teaspoon ground cinnamon

1 teaspoon mixed spice

60g butter, melted

4 tbsp soft light brown sugar


1) Wash and core the apples. Score the skin once around the apples’ waists to stop them from exploding in the oven.

2) Mix together the other ingredients.  Sit the apples in an oven dish which holds them comfortably.  Using a narrow teaspoon, stuff the mixture into the core cavities of the apples, piling any excess on top so that it doesn’t fall into the dish.  Drizzle any juices over the apples. 

3) Cover the dish with foil and bake in the oven at 180 centigrade, 160 fan for 35 minutes, then take off the foil and baste the apples with any juices in the dish.  Return to the oven and finish off for another 10 to 15 minutes, by which time the fruit will be wonderfully fluffy and very, very hot!

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By Tiffany Nestour - 29 June 2011

In our house, berry fruits survive about as long as a budgie in a cats’ home!  Given the choice, my children would happily munch their way through a bowl of cherries, raspberries, strawbs and blackberries any time, even in preference to chocolate!  Lovely and healthy as that is, it can get a bit expensive.  This mousse, though it does have some sugar, is made with yoghurt rather than cream and is lovely and light.  Serve it in glass dishes or, as in the photo, it makes a sublime filling for a fresh genoise sponge covered in Italian meringue (my husband’s birthday cake!) 

400g fresh raspberries, rinsed and drained
110g caster sugar
4 egg whites
300g natural greek yoghurt (fat free is fine if you’re being careful)
1 sachet powdered gelatine

Cooking Instructions:
1. Reserve 12 nice raspberries for decoration.
2.  Put the rest in a saucepan with half the sugar and bring to a simmer over medium heat.  Cook for 4 to 5 minutes, till the fruit collapses. 
3. Pass the mixture through a sieve into a bowl and allow the mixture to cool.  Reserve 3 tablespoons of the mixture in a separate bowl.
4. Put 3 tablespoons of boiling water into a large teacup or mug and sprinkle over the gelatine, stirring until there are no lumps or grains left. Put to one side.
5. Whisk the egg whites with the rest of the sugar until it forms stiff peaks.  They should be nice and dry, not sloshing in the bowl when you tip it
6. In a large bowl, add the yoghurt to the raspberry mixture and mix well. 
7. Add the gelatine and beat in one third of the egg whites.  With a metal spoon, fold in the rest of the egg whites carefully.  Pile this into either one large serving dish or individual glasses and top with the reserved fruit, drizzling with the reserved coulis.

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3 eggs, beaten
400g caster sugar
250ml vegetable oil
2 teaspoons vanilla extract
375g plain flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
225g grated marrow

1. Preheat oven to 170 C / Gas 3. Grease two 1lb loaf tins, or one 20x30cm baking dish.
2. In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon and nutmeg. Fold in the marrow. Transfer to the prepared baking dish.
3. Bake 45 minutes in the preheated oven, until a knife inserted in the centre comes out clean.

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By Tiffany Nestour - 29 June 2011