How to Make Easy Pudding Recipe

Apple and Blackcurrant Crumble

0.20 £ * 552–736 cals

Serves 3-4

• 75 g (3 oz) butter or margarine
• 75 g (3 oz) plain wholemeal flour
• 25 g (1 oz) rolled oats
• 25 g (1 oz) sunflower seeds (optional)
• 15 g (1 oz) desiccated coconut
• 25 g (1 oz) chopped mixed nuts (optional)
• 25 g (1 oz) light soft brown sugar
• 5 ml (1 tsp) ground cinnamon (optional)
• 2.5 ml (1 tsp) ground mixed spice (optional)
• 225 g (8 oz) eating apples
• 225 g (8 oz) blackcurrants custard, to serve

Instructions:

1. Put the butter or margarine and flour into a bowl and rub in until the mixture resembles fine breadcrumbs. Stir in the dry ingredients and mix thoroughly together.
2. Peel, quarter, core, and slice 2 the apples. Put in a 1.1 liter (2 pints) deep ovenproof dish with the blackcurrants. Spoon the crumble mixture evenly over the fruit and press down lightly. Cook on HIGH for 11-12 minutes or until the fruit is tender. Serve hot or cold with yogurt, cream, or custard.

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Blackcurrant Jelly with Fresh Fruit

0.10* £ 83 cals

plus 3–4 hours chilling

Serves 4

• 225 g (8 oz) blackcurrants, stringed finely grated rind and juice of the lemon
• 15 ml (1 tbsp) gelatine
• 300 ml ( pint) unsweetened apple juice prepared fruit in season, to serve few mint sprigs, to decorate

Instructions:

1. Put the blackcurrants and lemon rind and juice in a medium bowl. Cook on HIGH for
   5-6 minutes or until the blackcurrants are soft, stirring occasionally.
2. Put the gelatine and half of the apple juice in a small bowl and leave to soak for 1 minute. Cook on HIGH for 30-50 seconds until the gelatine is dissolved, stirring frequently. Stir into the blackcurrant mixture with the remaining apple juice.
3. Pour the jelly into four 150 ml ( pint) wetted molds or ramekins and chill for 3-4 hours until set.
4. When set, turn out on to individual plates and arrange the prepared fruit attractively around the jellies. Decorate with mint sprigs, if wished.

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Fresh Fruit Tartlets

0.45 £ £ 460 cals 0.45

plus 50 minutes chilling and cooling

Makes 8

• 200 g (7 oz) plain white flour
• 25 g (1 oz) plain wholemeal flour
• 75 g (3 OZ) caster sugar
• 25 g (1 oz) hazelnuts, a toasted and ground pinch of salt
• 50 g (2 oz) butter or margarine
• 3 eggs, beaten
• 25 g (1 oz) cornflour
• 300 ml (½ pint) milk few drops of vanilla flavoring
• 300 ml (½ pint) double cream prepared fresh fruit such as figs, strawberries, raps berries, Cherries, kiwi fruit, grapes
• 30 ml (2 tbsp) apricot Conserve
• 5 ml (1 tsp) lemon juice.

Instructions:

1. Mix 175 g (6 oz) of the plain flour, the wholemeal flour, 25 g (1 oz) of the sugar, the hazelnuts, and salt in a bowl. Rub in the fat until the mixture resembles fine breadcrumbs. Add the egg and enough water to make a dough.
2. Turn on to a lightly floured surface and knead for a few seconds until smooth. Wrap in greaseproof paper and chill for 20-30 minutes until firm.
3. Cut the pastry in half, then roll out one half very thinly on a lightly floured surface. Use to cover the base and sides of four inverted 10 cm (4 inches) shallow glass flan dishes.
4. Prick all over with a fork and cook on HIGH, pastry side Uppermost for 2-3 minutes, or until the pastry is firm to the touch. Remove the pastry cases from the dishes and invert on to a wire rack to cool. Repeat with the remaining pastry to make eight pastry cases.
5. To make the filling, put the remaining eggs and sugar in a large bowl and whisk until pale and creamy and the mixture leaves a trail when the whisk is lifted. Sift in the remaining flour and the cornflour, then beat well.

More Instructions:

• Put the milk in a bowl and cook on HIGH for 2-2 minutes until just boiling. Gradually pour on the egg mixture, stirring all the time. Add the vanilla flavoring.
• Cook on HIGH for 1 -2 minutes until very thick, stirring frequently. Cover and leave to cool.
• When cold, whip the cream until it just holds its shape, then fold into the custard. Fill the pastry cases with the mixture and decorate with fruit.
• Put the apricot conserve and lemon juice in a small bowl and cook on HIGH for 30 seconds until melted. Carefully brush over the fruit to glaze. Serve as soon as possible.

Almond-Stuffed Peaches

0.10*110 cals

plus 5 minutes standing time

Serves 4

• 4 firm-ripe peaches
• 50 g (2 oz) ground almonds finely grated rind of ½ orange
• 5ml (1 tsp) clear honey
• 150 ml (¼ pint) unsweetened orange juice
• 15ml (1 tbsp) Amaretto (optional) a few mint leaves, to decorate

Instructions:

1. Cut the peaches in half and carefully case out the stones and thumb.
2. Make the hollows peaches a little deeper teaspoon with teaspoon and reserve the removed flesh.
3. Finely chop the removed peach flesh and mix with the almonds, orange rind, honey an 15 ml (1 tbsp) of the orange juice.
4. Use this mixture to stuff the #hollows of the peach halves, mounding the filling slightly.
5. Place the peaches around the edge of a large shallow dish. Mix the remaining orange juice with the Amaretto, if using, and pour around the peaches.
6. Cover and cook on HIGH for 3-5 minutes or until the peaches are tender. Leave to stand for 5 minutes, then serve warm with the juices spooned over and decorated with mint.

Summer Puddings

0.15* 128 cals

plus overnight chilling

Serves 2

• 5–6 thin slices of day-old white bread
• 150 g (5 oz) strawberries
• 150 g (5 oz) raspberries
• 45 ml (3 tbsp) granulated sugar strawberries and raspberries, to decorate

Instructions:

1. Cut the crusts off the bread and cut the bread slices into neat fingers. Reserve about a quarter and use the rest to line the base and sides of two 150 ml ( pint) ramekin dishes, making sure that there are no spaces between the bread.
2. Hull the strawberries and put them into a medium bowl with the raspberries. Sprinkle with the sugar and add 45 ml (3 tbsp) water. Cover and cook on HIGH for 5-7 minutes or until the sugar dissolves, the juices begin to flow and the fruit softens.
3. Reserve about 45 ml (3 tbsp) of the juice and pour the remaining fruit and juice into the lined ramekins. Cover with the reserved bread.
4. Place a small saucer with a weight on it on top of each pudding and refrigerate overnight.
5. To serve, turn out on to two serving plates and spoon over the reserved juice. Decorate with strawberries and raspberries.