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Traditional puds
**helen**
Deactivated Posts: 9,235 Supreme Poster
What are your faves?
Mine are treacle toffee sponge, rhubarb and apple crumble with custard, good old banana split, bread and butter pudding and last but not least... chocolate fudge cake with hot sauce and ice-cream.
Mine are treacle toffee sponge, rhubarb and apple crumble with custard, good old banana split, bread and butter pudding and last but not least... chocolate fudge cake with hot sauce and ice-cream.
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Any crumble.
Apple pie.
Mmmmm I want all three now....
Actually I meant sticky toffee, don't know why I put treacle - not my cup of tea at all!
apple pie, or apple crumble.
I've never heard of that, but sounds nice based on a recipe I found here.
You cant beat a good trifle either.
By dates are rank, they are the fruit equivilant of the slug, slimey nasty, they are for waving in a siblings face and scaring them, not eating.
I had apple and apricot crumble with cream last night! It was delish. I haven't made a proper pudding for years! It was easier than I thought.
I bet you like those nasty figs you get at Christmas too, I've always known you were wierd.
Hmmm, the ones coated in dark chocolate with peel in the middle? Yes please.
it's been my fave for as long as I can remember
I've got a great recipe for an apple and butterscotch pud though - it's like eve's pudding, but better and butterscotchy.
I got it off a friend from work. She keeps on photocopying it for me as i keep on losing it, i'm on my third copy and i'm not sure where it is...
Right.
Apple and Butterscotch Pie
You will need:
600g Bramley apples, peeled quartered and sliced
SPONGE:
150g Self raising flour
50g caster sugar
80g unsalted butter, chilled and diced
1 medium egg
100ml milk
finely grated zest of 1 lemon
50g currants
SAUCE
80g light muscovado sugar
25g unsalted butter
100ml water
1/4 tsp salt
juice of 1/2 lemon
Preheat the oven to 190c/375f/gas mark 5.
To make the sponge, place the flour and sugar in a bowl and rub in the butter (this can also be done in a food processor or mixer). Incorporate the egg and the milk, then fold in the lemon zest and the currants.
Place the apples in the base of a shallow 1.5l ovenproof dish (like an oval gratin dish) and smooth the sponge mixture on top.
For the sauce, place the sugar, butter, water and salt in a small saucepan and bring to the boil. Stir in the lemon juice, then pour this mixture over the pudding. The sauce will seem very liquid at this point, but one baked, will be transformed into a rich butterscotch.
Bake the pie for 30-35 minutes until golden on the surface and bubbling around the edges. Serve 5-10mins out of the oven.
It's amazing, and i'm making it for dessert on sunday for my mum - i thought about doing something fiddly and impressive, but this tastes so good! I might do it in little ramekins though, which i think would look rather cool.
rhubarb crumble and custard
bread pudding
ahhhhhhh