Nothing is more guaranteed to give you a happy sated feeling than a warm classic British pud. Here are five of our favourites…                                                                           

Treacle Tart

Buttery and sweet with a little lemon zing! 

Ready in 45 minutes plus cooling – Serves 8

200g plain flour  100g chilled butter, cubed  3-4 tbsp ice-cold water 

For the filling:  60g butter  400g golden syrup  15g black treacle  2 tbsp double cream  1 egg plus 1 yolk  zest ½ lemon plus 1 tbsp juice  150g fresh breadcrumbs

1 Lightly grease a 23cm fluted tart tin, set to one side. Place the flour and the butter in a food processor and blitz until it looks like fine breadcrumbs. Tip into a large mixing bowl and add the ice-cold water and bring together until it forms a firm dough. Wrap in cling film, chill for 20 minutes.

2 Preheat the oven to 180°C/ 160°C fan/Gas 4. Roll the pastry out and use to line the prepared tart tin. Chill for 30 more minutes before lining with greaseproof paper and filling with baking beans. Bake for 15 minutes, remove the paper and beans
and bake for another 5 minutes until the pastry base is crisp.

3 Reduce the oven to 140°C/ 120°C fan/Gas 1. Place the butter, syrup and treacle in a pan and warm until the butter has melted. Remove from the heat and stir in the cream, egg, yolk, zest and lemon juice. Combine well.

4 Scatter the breadcrumbs into the base of the pastry case and pour the treacle mix over, ensuring that the breadcrumbs are soaked through. Bake for 20 minutes or until set and just firm. Slice and serve warm.


Sussex Pond Pudding

This old-fashioned steamed suet pudding with a lemon puddle syrup is just divine

Ready in 4 hours, 20 minutes – Serves 6

150g self-raising flour  75g shredded suet  50ml milk 

For the filling:  1 unwaxed lemon  100g butter, lightly softened  100g soft brown sugar

1 Butter a 750ml pudding basin and set to one side. Take a large lidded pan, big enough to hold the basin, and pour boiling water in the base. Simmer until you’re ready to cook. Place the lemon on its side and cut deep slashes into the top and the bottom, taking care not to cut through in half.

2 Combine the flour and suet in a large bowl and add the milk and 50ml water to make a firm dough. Cut off about a quarter of the dough and set aside for the lid. Form the larger piece of dough into a round that’ll be large enough to line the inside of the pudding basin. Carefully place inside the basin and press into place – don’t worry if it doesn’t look perfect at this stage!

3 In a medium mixing bowl, combine the butter and sugar. Spoon a third into the lined basin and top with the cut lemon. Pack the remaining butter sugar around the lemon. Roll the reserved suet pastry out to make a lid. Moisten the edges of the pastry and pop on top, pinching to seal.

4 Take a large sheet of greaseproof and foil and create a fold in the centre. Place over the basin, secure in place with string and trim off any excess. 5 Pop the basin into the simmering water, topping up with boiling water so it’s about three-quarters of the way up. Cover and steam for 4 hours, topping up with water as necessary. Allow to cool for 3 minutes, invert on to a plate and serve.

Eve’s Pudding

Tender, honeyed apples with a delicious butter sponge on top

Ready in 1 hour – Serves 8

175g softened butter plus extra for greasing  4 Bramley apples, peeled, cored and finely sliced
150g sultanas  3 tbsp runny honey  100g soft brown sugar  4 eggs, beaten
200g self-raising flour, sifted

1 Preheat the oven to 180°C/160°C fan/Gas 4 and generously butter a 2.5-litre baking dish. Place the apples in the base of the dish and scatter the sultanas over the top. Drizzle with the honey and set to one side.

2 Place the butter in a mixing bowl and add the brown sugar. Whisk with an electric beater until pale and fluffy. Gradually add the eggs, beating as you go, and then carefully whisk in the flour. Spoon over the apples and bake for 40-45 minutes until firm and golden.


Chocolate Magic Pudding

This childhood classic is a real family favourite

Ready in 50 minutes – Serves 8-10

250g self-raising flour   50g cocoa   1 tsp baking powder   150g caster sugar   100g milk chocolate, chopped  3 tbsp espresso, cooled   3 eggs, beaten   150ml milk   100g butter, melted 

For the sauce:  200g soft brown sugar   25g cocoa powder   300ml boiling water

1 Preheat the oven to 180°C/160°C fan/Gas 4 and butter a 2-litre baking dish. Sift the flour, cocoa and baking powder into a large bowl and stir in the sugar and chocolate. Combine the espresso, eggs, milk and melted butter and pour over the flour and cocoa mixture. Combine until no pockets of flour remain and spoon into the prepared dish.

2 Mix the sauce ingredients together in a large jug until the mixture is completely smooth and carefully pour over the cake batter. Carefully place in the oven and bake for 30-35 minutes until just set. Serve straight away with ice cream or cream.

Jam Roly-Poly

An all-time classic best served with lashings of custard

Ready on 1 hour, 30 minutes – Serves 8

50g butter, cubed   250g self-raising flour  50g suet   125ml milk   2 tsp vanilla extract   100ml raspberry jam

1 Preheat the oven to 180°C/160°C fan/Gas 4. Place a roasting tin of boiling water directly below the middle shelf of your oven. Place a large sheet of foil on the work surface, followed by a sheet of greaseproof paper.

2 Put the butter and flour in a food processor and pulse until the mixture looks like fine breadcrumbs. Tip into a bowl and stir in the suet. Stir in the milk and vanilla to make a thick but manageable dough. Add more milk if needed.

3 Flour the work surface and roll the dough out to a 25cm square. Stir the jam till softened and spread over the surface of the dough, leaving a 3cm gap at the top. Carefully roll the dough up, moisten the clean dough edge with water and seal well.

4 Place seam-side down on the greaseproof and foil sheet. Seal the paper and foil tightly up around the roly-poly, leaving enough room for the dough to expand. Carefully place on
a shelf directly above the roasting tin and bake for 1 hour, 10 minutes. Carefully uncover, slice and serve with


All recipes by Catherine Hill, Candis Food Editor

Photos: Adrian Lawrence




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