Banana and chocolate brownie pudding

By Paul A Young From Saturday Kitchen Ingredients For the salted caramel sauce 100g/3½oz raisins (or sultanas) 50ml/2fl oz rum (or brandy or whisky) 100g/3½oz salted butter 100g/3½oz unrefined light muscovado sugar (or soft brown sugar) ½ tsp sea salt 100g/3½oz double cream For the banana …

Christmas bread pudding with rum custard

By Matt Tebbutt From Saturday Kitchen Ingredients For the bread pudding 2 free-range eggs, beaten with 2 free-range egg yolks 50ml/2fl oz dark rum 250ml/9fl oz full-fat milk 250ml/9fl oz double cream 50g/1¾oz caster sugar pinch cinnamon pinch mixed spice grating nutmeg 300g/10½oz leftover white bread, …

Sticky fig pudding with Armagnac ice cream, vanilla sauce and poached figs

By Matt Tebbutt From Saturday Kitchen Ingredients For the sticky fig pudding 200g/7oz dried figs, roughly chopped 180g/6¼oz dates, roughly chopped 100g/3½oz prunes, roughly chopped 150ml/5fl oz Armagnac 2 free-range eggs, beaten 150g/5½oz fresh breadcrumbs 1 orange, zest and juice 50g/1¾oz self-raising …

Christmas pudding with Douglas fir sauce

By Matt Tebbutt From Saturday Kitchen Ingredients For the Christmas pudding 250g/9oz sultanas 75g/2¾oz raisins 75g/2¾oz currants 75g/2¾oz candied citrus peel, chopped 1 Bramley apple, peeled and roughly chopped 3 tbsp dark rum 250ml/9fl oz Irish stout 1 orange, zest and juice butter, to …

Sausages with Yorkshire pudding (Purnell-style toad in the hole)

By Glynn Purnell From Saturday Kitchen Ingredients For the Yorkshire pudding batter 200g/7oz plain flour 200ml/7fl free-range eggs (about 4 eggs) 200ml/7fl oz milk salt 4 tsp sunflower oil For the sausages 1 tbsp sunflower oil 12 good quality thin pork sausages For the …

Chocolate hot cross bun pudding

By Donal Skehan From Saturday Kitchen Ingredients 6 hot cross buns, halved butter, for spreading 600ml/21fl oz milk 400ml/14fl oz double cream 1 cinnamon stick 4 free-range eggs 1 tsp vanilla extract 150g/5½oz caster sugar 200g/7oz leftover milk chocolate egg, broken into pieces vanilla ice cream, to serve …

Rhubarb and orange rice pudding with gingerbread biscuits

For this recipe you will need biscuits cutters (any shape will do). By Donal Skehan From Saturday Kitchen Ingredients For the rice pudding 200g/7oz pudding rice pinch of salt 1 tbsp unsalted butter 1 litre/1¾ pint full-fat milk 1 vanilla pod, split …

Apple and blood orange Sussex pond pudding

By Matt Tebbutt From Saturday Kitchen Ingredients For the Sussex pond pudding 125g/4½oz unsalted butter, plus extra for lining the bowl 200g/7oz self-raising flour, plus extra for lining the bowl 100g/3½oz suet 60g/2¼oz milk 125g/4½oz soft brown sugar 1 small cinnamon stick 1 large blood …

Marmalade pudding and Bourbon custard

By Andi Oliver From Saturday Kitchen Ingredients For the marmalade upside-down pudding 1 orange, skin on 100g/3½oz thick-cut orange marmalade 100g/3½oz unsalted butter, softened 100g/3½oz caster sugar 2 free-range eggs 175g/6oz self-raising flour ½ tsp bicarbonate of soda For the bourbon custard 250ml/9fl oz double …

Rice pudding with caramelised pears and gingerbread crisps

By Matt Tebbutt From Saturday Kitchen Ingredients For the rice pudding 1.5 litres/2½ pints milk 200ml/7fl oz double cream 1 vanilla pod, seeds removed and pod reserved 2 lemons, zest only (removed in thick strips using a potato peeler) 100g/3½oz butter, cubed …

Warm salad of black pudding, potatoes and bacon with curried haddock

By Matt Tebbutt From Saturday Kitchen Ingredients For the curried haddock 50ml/2fl oz olive oil small handful fresh curry leaves 1 tsp curry powder 1 tsp turmeric pinch salt 300g/10½oz thick piece haddock For the crème fraiche and Dijon mustard cream 2 tsp Dijon …

Hay baked celeriac with chicken skin, whey and wheat grain pudding

By Simon Rogan From Saturday Kitchen Ingredients For the wheat grain pudding 150g/5½oz wheat berries 300ml/10fl oz mushroom broth/vegetable stock 60g/2¼oz smoked blue cheese, grated 1 lemon, zest only 1 tbsp chopped parsley For the hay baked celeriac and …

Potato, artichoke, black pudding and brie torte with sautéed kale

col type=”one-fourth”] Preparation time 30 mins to 1 hour [/col] By Matt Tebbutt From Saturday Kitchen Ingredients For the potato dauphinoise 1 garlic bulb 250ml/9fl oz full-fat milk 250ml/9fl oz double cream 100g/3½oz unsalted butter, plus extra for greasing 2 sprigs fresh thyme …

Sole fillets and black pudding with Jerusalem artichoke purée

By Matt Tebbutt From Saturday Kitchen Ingredients For the Jerusalem artichoke purée 4 tbsp olive oil 600g/1lb5oz Jerusalem artichokes, peeled and sliced 2 garlic cloves, sliced 2 fresh thyme sprigs, leaves separated 200ml/7fl oz vegetable stock splash of milk 1 bay leaf 1 tbsp olive oil For …