Weekend

Traditionally, jam roly-poly is steamed as a log (earning it the nickname of dead man’s leg!). We’ve sliced it into pretty swirls before baking in a bath of custard

Steamed sponge puddings have a lovely light texture and the Guinness in this one adds a hint of bitterness to offset the rich chocolate. Steam it in a pan, on the hob or in a slow cooker

You don’t need an ice cream machine to make deliciously smooth ice cream...

This pudding is both British and American in inspiration. It’s the cream in the topping that makes it extra special, giving it a rich and buttery deliciousness, just like the very best shortbread

These little cakes are baked in a muffin tin and are wonderfully light with sticky glazed tinned apricots on top. They make a great post-supper pud and cost under 50p per serving

In this delicious autumnal cobbler, the feather-light scones soak up all the sticky maple apple juices underneath, while the demerara crust on top adds a lovely crunch. Blackberries and pears can also work in the filling

An old-school classic. There’s something wonderfully comforting about suet pastry, and it really couldn’t be easier to make. This pudding is ‘steamed’ in the oven for ease

Our Easter nest cake is the perfect spring showstopper! Decorate with chocolate eggs of various sizes, or pick your favourite brand to finish