Cabinet pudding

I regularly bake celebration cakes for neighbours, friends and family and over the years have made many birthday, wedding, christening and first holy communion cakes. This is something that I enjoy doing when I get the opportunity. Sometimes, when I have a particularly big or elaborate cake to make, it can really feel that I am being engulfed by flour, eggs, sugar and sugarpaste. Although I make a whole range of cakes including chocolate, lemon, carrot etc., the one that seems to be the most…

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This wonderful cherry pudding is perfect for special occasion desserts the whole year through.

Let me share with you a recipe from Pride and Pudding, my debut book that was festively launched in London’s Borough Market two weeks ago. There is also good news if you haven’t ordered the book yet! The Amazon editorial team has not only included Pride and Pudding in their ‘Books of the Month’ – this week...Read More »

Cabinet pudding is a traditional British pudding. Crystallised fruits are covered in a sponge mixture and steamed then served with custard.

I regularly bake celebration cakes for neighbours, friends and family and over the years have made many birthday, wedding, christening and...

CHOCOLATE PUDDING FOR CHRISTMAS PUDDING HATERS WITH HOT CHOCOLATE SAUCE Christmas pudding isn’t for everyone and, even though I have faith in my pudding’s ability to convert, there’s no point nagging or, indeed, fighting against real, die-hard antipathies. Besides, I have never met a child who likes Christmas pudding, and it seems unfair not to give a treat to everyone.

Silky pumpkin pudding kissed with brown sugar and spices tastes just like the best pumpkin pie ever, only way easier. See the notes for a vegan option!

This wonderful cherry pudding is perfect for special occasion desserts the whole year through.

This maple syrup cake, otherwise known as Pouding Chômeur, was born of the Great Depression—yet it is decidedly rich. This Quebecois dessert comprises a coarse-crumbed cake, a luscious sauce of maple syrup and cream, and a caramelized, craggy top. To ensure that the cake remained separate from the from the maple-cream sauce, we added more flour to provide structure and more butter to “waterproof” the batter. To make sure the top of the cake caramelized, we baked it in the top half of a…