Individual Christmas Puddings...

Makes: 8

Preparation Time: 20 minutes

Cooking Time: 40 minutes

  • 150g Whitworths Cranberries
  • 150g Whitworths Sultanas
  • 150g Whitworths Raisins
  • 50g Candied Mixed Peel
  • 120ml Dark Rum
  • 125g Unsalted Butter, diced
  • 160g Dark Brown Sugar
  • 100g Plain Flour
  • 3tsp Mixed Spice
  • 1 tbsp Black Treacle
  • 2 Medium Eggs, lightly beaten
  • 1 Medium Cooking Apple, peeled & grated
  • 25g Whitworths Flaked Almonds
To decorate
  • 50g Whitworths Walnut Pieces
  • 1tbsp runny honey

  • Soak the cranberries, sultanas, raisins and candied peel in the rum for 48 hours, in a covered bowl, before making the Christmas puddings.
  • Preheat the oven to 180oC (fan 160oC), Gas Mark 4.
  • Use 25g of the butter to generously grease eight cups of a deep muffin tin, leaving the four corner cups ungreased.
  • Beat the remaining butter until soft in a large mixing bowl and then stir in the sugar.
  • Sift the flour and mixed spice together into the bowl and beat until evenly combined with the butter mixture.
  • Add the black treacle and gradually beat in the eggs, one at a time.
  • Fold the alcohol soaked fruit, the grated apple and almonds into the batter and gently mix until evenly distributed.
  • Spoon the mixture evenly into the eight greased muffin tin cups, leaving the four ungreased corners empty.
  • Fill the corner cups with boiling water and carefully place the muffin tray on the bottom shelf of the preheated oven & bake for 40 minutes.
  • Carefully remove the muffin tin from the oven and use a blunt knife to ease the Christmas puddings out of the muffin tin. 
  • Serve immediately.
To decorate
  • Mix the walnut pieces and runny honey and use to top the mini puddings, then serve warm with vanilla custard, cream or brandy butter.

Recipe and photo credit by - Whitworths

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Sticky Gingerbread & Pecan Pudding served with Ginger & Rum Yoghurt ...

Prep time: 20 mins

Cook time: 30-35 mins

Serves: 4

Served in 175ml pudding basins, well buttered and floured.


  • 250g TOTAL Greek Yoghurt
  • 100ml ginger wine
  • 100ml rum
  • 50g soft brown sugar
  • 75g self raising flour
  • ¼ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp ground ginger, heaped
  • ¼ tsp cinnamon, ground
  • ¼ tsp cloves, ground
  • 1 egg, large
  • 40g butter soft
  • 50g sugar molasses
  • 75ml water, warm
  • 50g stem ginger, chopped
  • 75g Bramley apple, peeled and chopped
  • 75g pecans, chopped


1. Preheat the oven to 180°C / 360°F / Gas Mark 4.
2. In a saucepan reduce the ginger wine, rum and soft brown sugar until it forms a syrup. Leave to cool.
3. In a mixing bowl sift the flour, baking powder, bicarbonate of soda and spices, then add the egg, butter and molasses sugar.
4. Using an electric hand mixer or mixer, whisk everything together, gradually adding the warm water to make a smooth mixture.
5. Fold in the stem ginger, apple and pecans.
6. Divide the mixture into the buttered pudding basins and cook in the middle of an oven for 30 – 35 minutes, until they feel firm and springy to the touch.
7. Gently ease the puddings from their basins. Mix the rum and ginger wine syrup with the yoghurt and serve on top of the hot puddings.

About this post- This is a free guest post by Total Greek Yoghurt

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Cherry clafoutis...

French classic that’s ideal to serve after a Sunday lunch, made with a sweetened batter, not unlike Yorkshire pudding, it tastes great served with scoops of vanilla ice cream or a soft spoonful of crème fraiche.

Serves 6

Preparation time: 20 minutes

Standing time: 15-30 minutes

Cooking time: 35-40 minutes

What you need
  • 100 g (4 oz) plain flour
  • ¼ teaspoon salt
  • 50 g (2 oz) caster sugar
  • 2 medium eggs
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • Grated rind of ½ orange
  • 50 g (2 oz) butter, melted plus extra 15 g (½ oz) to grease the tin
  • 300 ml (½ pint) semi skimmed milk
  • 300 g (11 oz) British cherries, stalks and stones removed
  • Icing sugar, sifted, to decorate

  • Sift the flour and salt into a bowl, add the sugar then the eggs, egg yolks, vanilla, orange rind and melted butter, whisk until smooth. 
  • Gradually whisk in the milk until smooth and frothy. 
  • Set aside for the batter to rest for 15-30 minutes.
  • Preheat the oven to 180ºC /350ºF/Gas Mark 4. 
  • Generously butter a 20 cm (8 inch) diameter by 4 cm (1½ inch) deep round cake tin with a fixed base, add the cherries and heat in the oven for 5 minutes until sizzling hot.
  • Quickly pour in the batter then return to the oven and bake for 30-35 minutes until the pudding puffs around the edges and the centre is just set and cooked like a custard tart. 
  • Take out of the oven, dust the top generously with sifted icing sugar and serve warm with spoonfuls of crème fraiche or vanilla ice cream. 
  • The dessert will sink as it cools so don’t be alarmed.

Recipe and photo credit by - Seasonal Berries

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Rhubarb And Strawberry Crumble...

Rhubarb and Strawberry Crumble By Roisin Proulx ....

Serves 6

300 calories / 10.8g fat per portion

Roisin says: ‘My mum made this recipe a few years ago and now I make it for my children. Everyone loves it. It is the tastiest crumble ever!’


For the filling
  • 225g (8oz) strawberries, hulled and halved
  • 450g (1lb) rhubarb, chopped into 2.5cm (1 inch) pieces
  • 75g (3oz) caster sugar
For the crumble
  • 150g (5oz) wholemeal flour
  • 1 tsp ground cinnamon (optional)
  • 25g (1oz) rolled oats
  • 75g (3oz) Kerrygold butter, chilled and cubed
  • 75g (3oz) soft light brown sugar
  • Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4.
  • Mix together the strawberries and rhubarb in a large pie dish and sprinkle with the sugar.
  • Put the flour, cinnamon (if using) and oats into a bowl and mix well. 
  • Add the Kerrygold butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
  • Add the sugar and mix through.
  • Sprinkle this crumble mixture evenly over the fruit and bake for 30-35 minutes until cooked and golden.

Cook’s tip-
  • Another time, use 500g (1lb 2oz) Bramley apples (peeled, cored and chopped) instead of rhubarb, and reduce the caster sugar to 50g (2oz).

Recipe and photo credits-

Roisin Proulx’s recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now!

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Rice Pudding With Marsala Poached Plums....


For the rice pudding
  • 1 pack of Carnation Rice Pudding instant dessert mix
  • 275 ml semi-skimmed milk
For the plums
  • 150ml (¼pt) Marsala wine
  • 1tsp arrowroot mixed with 1 tsp water
  • 150ml (¼pt) water
  • 25g (1oz) caster sugar
  • 9 plums, halved and stoned
  • 2 cinnamon sticks
  • Preheat the oven to 180°C, 350°F, Gas Mark 4.
  • Mix together the Marsala, arrowroot, water and sugar.
  • Place the plums in a large ovenproof dish and pour over the Marsala mixture.
  • Add the cinnamon sticks and poach, uncovered, in the oven for about 40 minutes.
  • Turn the plums once during cooking.
  • Heat Carnation Rice Pudding instant mix with milk in the microwave or on the hob for 5 minutes, according to package instructions.
  • Leave to stand for 5 minutes.
  • Serve up a generous helping of rice pudding with the warm plums.
About this post-

Recipe and photo credit by- Carnation

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Creative Mondays Blog Hop Week 4 : Blackberries And Clementine Crumble....


Serves 6

  • 250g Blackberries
  • 1 Clementine peeled 
  • 1 Clementine juiced
  • 1 tsp Muscavado  sugar

For crumble
  • 100g Self raising flour
  • 50g Margarine
  • 50g Muscavado  sugar

  •  Pre-heat oven to between 180 -190c depending on oven,lightly grease 6 ramekins.
  • Wash the blackberries and place in a bowl with the peeled Clementine, juice of a Clementine and teaspoon of sugar until ready to use.
  • Spoon equal amounts  into six small oven-proof ramekins and spoon a little juice into each.

  • In a large mixing bowl sieve the self raising flour and rub in the butter until all mixed in, then add the muscavado sugar and stir well.
  • Add on top of the fruit pots.
  • Place In the pre-heated oven and bake for 20-25 minutes until golden brown and fruit is cooked.
  • Serve warm with fresh cream,custard or ice-cream.

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Chocolate and Amaretto Pana Cotta

Serves 6


  • 225ml organic whole milk
  • 1 tbsp powdered gelatine or vegetarian equivalent
  • 4 tbsp caster sugar
  • 170g organic plain chocolate, chopped
  • 4 tbsp Amaretto
  • 325g organic natural yogurt


  1. Brush 6 x 150 ml pudding basins or ramekin dishes with a little sunflower oil.
  2. Place 4 tbsp of the milk in a bowl and sprinkle over the powdered gelatine.
  3. Leave to stand for 5 minutes.
  4. Combine the remaining milk, sugar and chocolate and melt over a low heat, stirring frequently.
  5. Heat the gelatine and milk mixture over a low heat until dissolved, but do not allow it to boil.
  6. Then pour the gelatine mixture into the chocolate milk and whisk to combine.
  7. Leave the mixture to cool to room temperature, then whisk in the Amaretto and yogurt.
  8. Pour the mixture into the pudding basins.
  9. Cover and leave to set in the refrigerator for at least 6 hours or overnight.
  10. To remove from the mould, slide a knife around the edges then invert onto a plate and shake once, firmly.

Decorate the tops of the panna cottas with curls of dark chocolate and accompany with fresh berries.

Guest Post Credits- Why I Love Organic

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Organic Vegan Chocolate Mousse...

Serves 6

This tastes just like a conventional chocolate mousse made with eggs and cream, and yet it’s completely vegan! I don’t think anyone will guess the main ingredient is avocado, unless you tell them.

The coconut oil helps to firm up the texture, and the agave syrup supplies the sweetness; alternatively, you could use pure maple syrup.

  • 300g 11 oz) ripe organic avocado, weighed without skin and stone
  • 125g (4 oz) Essential Fair Trade cocoa powder
  • 2 tablespoons Essential Organic Virgin coconut oil
  • 200ml (7 fl oz) agave syrup
  • 2 teaspoons organic vanilla extract
  • Pinch of salt
To decorate
  • 1-2 tablespoons cacao nibs
  • Organic strawberries

  • This recipe is made really quickly and easily with the aid of a food processor.
  • Simply put in all the ingredients: the avocado, cocoa powder, coconut butter, agave syrup, vanilla extract and salt, and blend until thick and smooth.
  • You will need to open the food processor and push down the mixture from the sides a couple of times.
  • Spoon the mixture into small bowls and put in the fridge until required.
  • It will keep for several hours.
  • Serve decorated with the cacao nibs and strawberries, whole or sliced into a fan with the stem still attached.

Recipe and photo credits- Why I Love Organic

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Warburtons Loaf Pudding with Cranberries..

Serves: 4

Nutritional Analysis: 200cal/1g fat per portion

  • 2 slices Warburtons Winter Fruit Loaf
  • 1 tbs dried cranberries
  • Fresh cranberry juice
  • Brandy (optional)

  • Sprinkle the cranberries in the base of a ramekin dish.
  • Roughly tear the slices of bread and place over the cranberries.
  • Mix a little brandy with some cranberry juice and pour over the bread, ensure the bread is fully soaked but not soggy. 
  • (For a deeper coloured pudding mix cranberry juice with a little blackcurrant juice).
  • Press the bread firmly down into the mould.
  • Chill for 1-2 hours in the refrigerator before turning the pudding out onto a serving plate.
  • For that extra Christmas touch, flambé with brandy and serve with brandy butter.

Recipe and photo credit by- Warburtons

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