Pudding and Dessert Recipes | Paula deen banana pudding

Pudding and Dessert Recipes


This section of the web-site contains well over 1,000 different recipes gathered from very many sources. It is by no means the definitive list, as there are many favourites that have not yet been included.

All you have to do is click on the menu item to view the index of the recipes available. 
The 'Historic' button on the menu will lead you to a whole new section, so why not look there too?

A new range sections was added in, a selection of recipes from Mrs Beetons Book of Household Management, which have been slightly up-dated and metric and imperial measures have been added. (Though the original text is also displayed).

All of our recipes have been classified under various headings to makes them easier to find.

If you have classic British recipes that could be added please take the time to send them to us. 
We would also like to add a new section where family recipes could be included, so if you have any please do send them to us.

In November 2005 a new section was added, especially for Vegetarians which contains a range of recipes.

In the New Year of 2006 another new section was added, containing International recipes from all over the world, beginning with recipes from Europe. These will be added on a regular basis, so you will have to keep checking to see what has been added.

As ever, more recipes are added every month, so it is always having a good look around to see what is new!

Pudding and Dessert Recipes

Apple Amber

450g (1lb) Cooking Apples 
110g (4oz) Sugar (or to taste) 
2 large Eggs, separated 
Juice of 1 Lemon

Preheat oven to 180°C: 350°F: Gas 4. 
Peeled, core and thinly slice the apples and cook 2 tbsp of water, stirring occasionally until they form a puree. 
Separate the eggs. 
Add about ¾ of the sugar, the lemon juice and the egg yolks, mixing well. 
Place in an ovenproof dish and bake for 20 minutes.  
Pile the meringue evenly on top of the apple mixture, return the dish to the oven, and bake for another 10 minutes. 
Serve hot or cold.

Apple and Barley Pudding

900ml (1½ pints) Water 
675g (1½ lb) Eating Apples 
4 tbsp Pearl Barley 
50g (2oz) Sugar 
Double Cream

Peel, core and slice the apple. 
Place the barley in the water and bring to the boil. 
Add the sliced apples & continue cooking gently the barley and apples are very soft soft. 
Liquidise or sieve the mixture and return to the saucepan. 
Add the sugar and lemon juice and re-boil.  
Serve cool with the cream stirred in.

Apple Charlotte

900g (2 lb) Cooking apples - peeled, and also (900g) cored sliced.
8 slices Brown bread
1 Lemon
75g (3 oz) Butter
2-3 tbsp Light soft brown sugar
½ tsp Ground cinnamon

Pre-heat oven to 180 °C; Gas mark 5.
Place the apples, cinnamon, lemon zest and juice and sugar in a saucepan.
Cover and simmer gently until puréed, stirring occasionally.
Beat with a wooden spoon, then cook, uncovered, over a high heat, stirring continuously, until all liquid has evaporated and it is a thick purée.
Remove the crusts and brush the bread with the melted butter.
Line the base and sides of a greased 15 cm (6 inch) Charlotte mould or deep cake tin with the slices of bread, ensuring that they overlap.
Spoon in the apple purée and cover with more over-lapping slices of bread.
Bake for around 30 to 35 minutes or until the top is golden brown.
Serve hot with custard or fresh cream.

Devonshire Apple Dappy

140g (5oz) Flour
120ml (4floz) Water
85g (3oz) Butter
25g (1oz) Milk or Cream
1 tbsp Golden Syrup
Apples, peeled cored and chopped into small cubes
Brown Sugar

Sift flour and rub in 50g (2oz) of the butter until mixture looks like breadcrumbs.
Roll out on a floured surface into an oblong.
Scatter with apple and sprinkle with brown sugar.
Cut into 1½ inch thick slices.
Place in an ovenproof baking dish.
Pour over the pastries.
Bake for about 30 minutes.
Serve hot with custard or cold with clotted cream.

Irish Apple Duff

4 Dessert apples
340g (12oz) Puff Pastry
50g (2oz) Brown sugar
50g (2oz) Raisins
1 Egg, beaten
Cinnamon to taste

Pre-heat oven to 200°C: 400°F: Gas 6.
Peel and core the apples.
Mix the brown sugar, raisins and cinnamon together.
Stuff into the centre of the apples.
Roll out the pastry and cut out 4 circles, large enough to cover the apples.
Place an apple in the centre of each pastry circle.
Brush the edges with beaten egg, drawing together edges in the centre and pinching.
Brush the tops of the pastries with the remaining egg to glaze.
Bake in a shallow ovenproof dish around 38 minutes.
Serve with custard or whipped cream.

Bedfordshire Apple Florentine Pie

570ml (1 pint) Ale
225g (8oz) Shortcrust Pastry
4 Large Cooking Apples
2 tbsp Sugar
1 tbsp Sugar
Grated Lemon Peel
Ground Cloves, Nutmeg, Cinnamon to taste

Pre-heat oven to 190°C: 375°F: Gas 5.
Wash and core the apples.
Place the apples into a deep ovenproof dish and sprinkle with lemon peel and 2 tablespoons of sugar.
Roll out the pastry on a lightly floured surface, to about ¼ inch thickness and cover the apples.
Bake for 30 minutes.
Remove from the oven.
Heat the ale gently with the spices and sugar.
Lift off the pastry lid and cut into as many pieces as required for servings.
Pour the spiced ale over the apples and replace the pieces of pastry.
Serve hot.

A Tart for Ember Day

250g (9 oz) Whole Meal Pastry
3 Eggs
180ml (6 fl oz) Milk
150g (6 oz) Onions
110g (4oz) fresh Parsley
75g (3 oz) Cheddar Cheese
40g (1˝oz) Butter
40g ( 1˝oz) Raisins (optional)
12 fresh Sage Leaves
˝ tsp Ground Cinnamon
˝ tsp Ground Ginger
Salt and Black Pepper

Roughly chop the onion, parsley and sage leaves.
Grate the cheese
Melt the butter in a saucepan and gently cook the onions with the sage and parsley until transparent.
Add the cheese, beaten eggs, milk and seasoning, mix well.
Add the raisins if you are using them and pour the mixture into the flan case.
Bake for approx. 20 minutes or until the tart is risen, firm and lightly browned.
Serves 6 warm or cold.

Atholl Brose

Atholl Brose has been famous since 1475.

3 tbsp. Oatmeal, heaped
450ml (¾ pint) Water
Scotch Whisky to make up 1.1lt (2 pint)
2 tbsp Heather Honey

Put oatmeal into bowl, mixed with water to make thick paste.
Allow to stand for 30 minutes.
Strain liquid through fine strainer or muslin into bowl.
Pressing with back of spoon to extract all of the liquid, discard the oatmeal.
Mix liquid with honey, stir until well-blended.
Pour into quart bottle, top up with Scotch whisky, cork tightly.
Shake well before using.

Autumn Fruit Salad in Thyme and Ginger

150ml (¼ pint) White Wine or Apple Juice
110g (4oz) Grapes
50g (2oz) Caster Sugar
25g (1oz) Ginger in Syrup
2 Eating Apples
2 Slightly Under-ripe Pears
1 large Orange
1 Large sprig of Fresh Thyme

Place the wine (or juice), sugar and syrup from the ginger in a saucepan.
Heat gently, stirring to dissolve the sugar.
Peel the orange and slice across the grain into ¼ inch slices, removing any pips.
Peel, core and quarter the apples and pears.
Remove the grapes from the stalk. cut in half and de-seed (if required).
Place the apples and pears into the syrup and simmer for 5 minutes.
Add the stalk of Thyme.
Add the orange slices and simmer for further 5 minute.
Remove from the heat.
Slice the pieces of ginger as thinly as possible and add this and the grapes to the mixture.
Allow to cool, remove the stalk of thyme before serving.
Best served slightly chilled.

Autumn Pudding

700g (1˝lb) Prepared Fruit (Apples, Apricots, Blackberries, Cranberries, Pears, Plums)
110g (4oz) Sugar
6-8 Large Slices Bread, crusts removed
5-6 tbsp Water
Fresh Fruit or Mint Sprigs

Wash and prepare any combination of the fruit.
Stew gently in the water and sugar until soft but retain their shape.
Cut a round of bread, to fit the base of a 1.1 litre (2 pint) pudding basin.
Cut the bread into fingers and line the sides of the basin with them, overlapping slightly.
Carefully pour the fruit into the prepared basin, retaining 3 tablespoons of the liquid.
Shake the basin slightly to ensure the fruit fills to bowl.
now cut the remaining bread and form a lid and cover the fruit,.
Cover with kitchen foil, then place a saucer plate or saucer that just fits inside the bowl and place a weight on top.
Allow to cool.
Place in the refrigerator and chill overnight.
To serve, run a knife round the edge of the basin to loosen.
Invert on to a serving dish.
Pour the reserved liquid over the pudding.
Garnish with fresh fruit and sprigs of mint.
Serve with cream.

Baked Custard Ramekins

500ml (16 floz) Milk
2 large Eggs
2 Egg Yolks
25g (1oz) Golden Caster Sugar
1 Cinnamon stick
Grated nutmeg

Pre-heat the oven to 170°C: 325°F: Gas 3
Place the milk and cinnamon stick in a saucepan and bring to a boil, then remove from the heat.
Beat the eggs and extra yolks with the sugar, remove the cinnamon stick and whisk the milk into the egg mixture.
Pour into individual ramekins and sprinkle with a pinch of nutmeg.
Place the ramekins in a large roasting tin, pour in hot water into the tin until reaches half way up the side of the ramekins. 

Cumberland Clipping Time Pudding

5 Beef Marrow Bones
570ml (1 pint) Milk
225g (8oz) Pudding Rice
110g (4oz) Raisins
110g (4oz) Currants
85g (3oz) Sugar
Cinnamon to taste
1 Egg

Place the rice in a saucepan with the milk bring to the boil.
Add the sugar and cinnamon and cook until the rice is tender.
Remove from the heat.
Beat the egg and mix with the currants and raisins.
Add to the rice mixture.
Pre-heat oven to 180°C: 350°F: Gas 4.
Scrape marrow from the bones and cut into small pieces.
Add the marrow to the rice.
Place into an ovenproof dish.
Bake for 20-25 minutes.

Connaught Pudding

450ml (¾ pint) Milk
110g (4oz) Caster Sugar
85g (3oz) Breadcrumbs
50g (2oz) Butter
50g (2oz) Flour
40g (1½oz) Ratafia Biscuits
2 Eggs, beaten
1 Lemon, grated rind only
1 tsp Vanilla Extract
1 tsp Soft Brown Sugar
6 Glace Cherries, halved
Butter, to grease

Grease a pudding basin with butter, sprinkle with brown sugar, decorate with cherries.
Melt the butter in a saucepan and stirring in the flour.
Gently add the milk a little a a time stirring constantly.
Allow the mixture to boil, stirring constantly, until it thickens.
Remove from the heat, allow to cool slightly.
Add the breadcrumbs, caster sugar, ratafia biscuits (crushed), lemon rind and vanilla.
Add the beaten eggs and stirring thoroughly them into the mix.
Pour the mixture into the buttered basin.
Cover with pleated greaseproof paper and foil.
Place in a saucepan of boiling water and steam for about 1½ hours, topping up the water as necessary.
Turn out the pudding out onto a plate and serve.

Crispy Apple Betty

2.7kg (6lb) Apples
450g (1lb) Sugar
350g (12oz) Flour
225g (8oz) Margarine or Butter
150ml (¼ pint) Orange Juice
2 tbsp dry, quick cooking Tapioca
1 tsp Cinnamon
½ tsp Nutmeg
¼ tsp Salt

Preheat oven to 180°C: 350°F: Gas 4.
Grease a 8-by-12-inch cake pan and sprinkle tapioca on the bottom.
Peel and slice the apples.
Spread sliced apples in the pan and pour orange juice over them.
In another bowl, rub together the sugar, flour, cinnamon, nutmeg, salt and margarine together until mixture is crumbly and about the size of peas.
Sprinkle over apples and gently press mixture with your hands.
Bake 50 minutes or until top is golden brown and crisp.
Remove from oven and allow to cool.
May be served slightly warm with ice cream or whipped topping.

Fig Ice Cream

570ml (1 pint) Double Cream
110g (4oz) Caster Sugar
6 Soft Dried Figs
4 Egg Yolks
1 tbsp Rose Water
½ Lemon, juice only

Gently heat the cream in a saucepan to simmering point, do not boil.
Gradually pour on the hot cream, stirring continuously.
Strain the mixture into a heavy-based saucepan and cook over a gentle heat, stirring continuously, until it coats the back of a wooden spoon.
Do not allow to boil.
Remove from the heat and allow to cool.
Place the figs, rose water and lemon juice in a blender or processor and work lightly.
Fold the fig mixture into the custard.
Place the ice cream bowl in the freezer for at least eight hours or according to manufacturer's instructions.
If using an ice cream maker follow the manufacturer's instructions.
Or, pour into a shallow freezer container, cover and freeze for about 3 hours.
Turn into a chilled bowl and beat well.
come back to the freezer container and freeze for a further 2.5 hours.
Beat the mixture again, then turn mould, cover and freeze for a further 2 hours until firm.
Transfer to the refrigerator to soften for 30 minutes before serving.
Turn out before serving.

Fig and Walnut Mince Pies 500g (1lb 2oz) Ready-Made Shortcrust Pastry 

250g Dried Figs, chopped
100g (3½oz) Raisins
100g (3½oz) Sultanas
50g (2oz) Dried Dates, chopped
50g (2oz) Vegetarian Glacé Cherries, chopped
50g (2oz) Walnuts, lightly toasted and chopped
1 Ripe Banana, peeled and mashed
5 tbsp Brandy or Whisky
½ tsp Mixed Spice
Pinch Nutmeg, freshly grated
2.5cm (1 inch) Fresh Ginger, peeled and grated
Vegan Margarine, for greasing baking tin
To serve:
Caster Sugar
1 tub Smooth Vanilla Swedish Glace*

To make the mincemeat, put the dried fruit, glacé cherries and walnuts into a bowl.
Pour over the alcohol, the ginger and the spices.
Stir well and leave to stand for 1-2 hours, stirring from time to time.
Add the banana and mix well.
Pre-heat the oven to 200°C: 400°F: Gas 6.
Grease a 12-hole jam tart tin.
Roll the pastry out thinly.
Using an 8cm circular pastry cutter and a 4cm star-shaped pastry cutter, cut out 12 circles and 12 star shapes.
Press the circles gently into each section of the tin, then put a heaped teaspoon of mincemeat into each and top with the star shaped pastry.
Bake for 10 minutes, until lightly browned.
Serve while still warm, sprinkled with a little caster sugar and a healthy scoop of Smooth Vanilla Swedish Glace.

Makes 12 with enough filling for a further 2 batches


*Available in the freezer section of all major supermarkets and health food stores.

Inspired by a wonderful recipe of Rose Elliot’s, this fresh mincemeat is easy to make and far superior to high sugar, high fat, shop bought mincemeat.
What’s more, this particular recipe has even proved popular with those who profess to dislike mince pies!
The filling will keep in the fridge for up to a week.
Alternatively prepare pies and freeze uncooked in the tin.
When frozen transfer to a suitable storage container.
To cook: return to the tin and bake from frozen.

Irish Fraughan Sunday Cake with Fraughan Cream

225g (8oz) Self Raising Flour
170g (6oz) Granulated or Caster Sugar
170g (6oz) Butter
110g (4oz) Bilberries (Fraughans)
2 Eggs, beaten
3 tbsp Milk

Fraughan Cream
175ml (6fl oz) Whipping cream
50g (2oz) Bilberries (Fraughans)
1 tbsp Caster or Icing Sugar

Pre-heat oven to 180°C: 350°F: Gas 4
Butter a 7-inch round cake tin.
Gradually beat in the eggs, adding 1 tablespoon of flour with the last of the eggs.
Gently stir in the bilberries, ensuring they are evenly distributed through the mixture.
In a bowl, cream the sugar and butter and beat the eggs in one at a time.
Transfer to the prepared tin
Bake for 1 hour.
Remove from the tin.

Fraughan Cream
Place the bilberries in a bowl, mash into a juicy pulp.
In a separate bowl whip the cream and caster sugar until stiff, fold in the Bilberry pulp.
Chill before serving.

Steamed Syrup Pudding

170g (6oz) Self Raising Flour
115ml (4fl oz) Milk
50g (2oz) Margarine
25g (1oz) Sugar
25g (1oz) Brown Sugar
1 tsp Bicarbonate of Soda
1 Egg medium, beaten
1 tsp Vanilla Essence
3 tbsp Golden Syrup

Sieve the flour.
Cream the sugars, butter and bicarbonate of soda together until light and fluffy.
Beat the milk, egg and vanilla essence together.
Add the milk mixture a little at a time, adding a tablespoon of the flour mixture to prevent curdling.
Fold in the remaining flour
Place the golden syrup into a buttered basin.
Pour the mixture into the basin.
Cover with pleated greaseproof paper and foil.
Place in a saucepan of boiling water and steam for about two and half to three hours, topping up the water as necessary.
Turn out and serve hot with custard

Lime and Coriander Swedish Stars

2 425g (15oz) packs Vegan Ready-Rolled Puff Pastry (defrosted)
200ml (7floz) Extra Virgin Olive Oil
180g (6oz) ‘Petit Pois’, defrosted
100g (3½oz) Swedish Soft Original
75g (2¾oz) Walnuts, lightly toasted
1 Lime, juice only
1 Clove Garlic, crushed
Fresh Coriander, good handful, chopped
2 tbsp soya flour mixed with 1 tbsp water
Pinch Salt
Shreds of Lime Zest and Blackcurrants, to garnish
For the pastry ‘stars’
Pre-heat the oven to 180°C: 350°F: Gas 4.
Using a large star shaped pastry cutter cut out 12 stars.
Using a smaller, round pastry cutter, cut out a hole from the centre of 6 of the pastry stars.
Use the soya flour mixture and a pastry brush to stick each of the stars with cut outs onto one of the complete stars.
You should now have 6 stars consisting of 2 layers of pastry, the top layer having a circular hole.
Place the 6 stars on a baking tray and cook in the oven for about 20 minutes until crisp and golden and then leave to cool down.

For the filling:
Combine the peas, garlic, walnuts and coriander in a blender then slowly add oil to form a coarse ‘pesto’.
Transfer to a mixing bowl, add the Swedish Soft Original and lime juice.
Mix well. Add salt to taste.
Fill each pastry star with a generous portion of the Swedish Soft mixture, garnish with a shred of lime zest and a few blackcurrants and serve.
Both the filling and the pastry stars can be made the day before.
Keep the pastry stars fresh in an airtight container, cover the filling and store in the fridge.
Fill the stars just before serving.

Marmalade Bread and Butter Pudding

4 Slices wholemeal bread
450 ml (¾ pint) Milk
2 Eggs
50g (2 oz) Currants or Sultanas
1 Orange
1 tbsp Light Soft Brown Sugar
1 tbsp Brandy or Rum (Optional)
Orange Marmalade
Pinch Freshly Grated Nutmeg

Pre-heat overll to 190 °C; Gas 4.
Cut each slice of bread into 4 triangles, spread with the butter and marmalade.
Place in a buttered oven-proof dish, buttered side up, sprinkling the layers with the fruit.
Heat the milk, but do not boil.
Beat the eggs and add the zest of the orange. Add the brandy or rum, if using, or use 1tbsp of juice from the orange.
Gradually pour the warmed milk onto the egg mixture, stirring continuously.
Pour over the bread and leave to stand for at least 20 minutes allowing the bread to absorb the milk.
Sprinkle on the sugar and nutmeg and bake for 30-40 minutes until set and lightly browned.
Serve immediately

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