In this collection you'll find all the recipes you need to cosy up throughout the winter months ahead. Saucy and speedy, spiced and seasonal, these puds are comfort in a bowl. Even better, some of them can be made in the air-fryer!
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As the nights draw in and a chill nips the air, where would you rather be than huddled up at home with a warming pudding? It’s what autumn is made for. In this special collection from the Good Food team, you’ll find all the recipes you need to cosy up with throughout the months ahead. Saucy and speedy, spiced and seasonal, these puds are comfort in a bowl. We’ve also included a couple of treats made in the air-fryer. Enjoy! Homemade custard SERVES 8 PREP 10 mins COOK 15 mins EASY V 200ml double cream700ml whole milk4 large egg yolks3 tbsp cornflour100g caster sugar1 tsp vanilla extract 1 Put the cream and milk in a large pan and gently bring to just below boiling. Meanwhile, whisk the yolks, cornflour, sugar…
Ultimate sticky toffee puddings Cosy and comforting – pudding doesn’t get better than this. You can prepare this one or two days ahead and it’s even better after having the chance to soak up plenty of sauce. To serve, pour over chilled double cream or warm, thick custard (turn to page 3 for our custard recipe). MAKES 7 mini puddings PREP 1 hr COOK 25 mins EASY 225g whole medjool dates85g butter, softened, plus extra for the tins175g self-raising flour, plus extra for the tins1 tsp bicarbonate of soda2 eggs140g demerara sugar2 tbsp black treacle1 tsp vanilla extract100ml milkcream or custard, to serve (optional) For the toffee sauce 175g light muscovado sugar50g butter, cut into pieces225ml double cream1 tbsp black treacle 1 Stone the dates, then chop into small pieces…
Coconut, rum & raisin rice pudding A world away from school-dinner versions, this rice pudding is made by first toasting the rice in brown butter, then cooking it in coconut cream and finally lacing it with spiced rum-and-raisin syrup. SERVES 6-8 PREP 5 mins COOK 40 mins EASY 50g butter150g short-grain pudding rice150g golden caster sugar2 x 400ml cans coconut milk300ml double cream, plus a little extra1 tsp vanilla extract For the rum & raisin syrup 150ml spiced rum100g muscovado sugar100g raisins 1 For the rum & raisin syrup, tip all the ingredients into a large saucepan and heat gently over a low heat for 5 mins, or until the sugar has dissolved and created a syrupy consistency and the raisins have plumped up. Tip into a bowl, cover and…
Caramel pear blondies Bake these blondies for a teatime indulgence. They have a biscuity flavour that comes from browning the butter, which complements the mellow sweetness of the pear. MAKES 12 PREP 10 mins COOK 40 mins EASY 250g unsalted butter, cut into cubes, plus extra for the tin3 large eggs275g light brown soft sugar25g dark brown muscovado sugar1 tsp vanilla bean paste200g plain flour1 tsp baking powder100g dried pears, roughly chopped100g dark chocolate, roughly chopped3 tbsp caramel, from a can or jar 1 Heat the oven to 180C/160C fan/gas 4. Butter and line a 20 x 20cm square cake tin. 2 Melt the butter in a saucepan over a medium heat, swirling it around. Allow to bubble for a few minutes, or until it turns a light golden brown…
Microwave brownies Put 150g cubed salted butter in a 20 x 20cm microwavable dish and cook in 20-second bursts in the microwave until melted. Remove, swirl it around the dish to coat the sides, then tip into a mixing bowl. Add 150g sugar to the bowl and whisk until creamy. In a jug, stir 1 tsp vanilla extract into 2 tbsp milk along with 2 beaten eggs. Whisk this, a little at a time, into the sugar and butter mixture. Fold in 50g plain flour and 75g cocoa powder. Finally, stir in 80g milk chocolate chips. Tip into the buttered dish and smooth using a spatula. Cook in the microwave for 5 mins until well-risen and slightly firm to touch. Don’t worry if it’s still a bit soft in the…
