Chocolate Pudding Day : Chocolate Puddle Pudding..

As today is Chocolate Pudding Day I though I would share this Chocolate Puddle Pudding recipe that Canned Food UK kindly sent me...
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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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