Winter

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Showing: 20 recipes

Sticky coffee pudding

Meet our grown-up, caffeinated take on the British pud we all know and love. It’s sheer comfort in every spoonful…

Recipe by Abigail Spooner

1 hr 5 mins, plus soaking and standing

Serves: 9

Rating:

Classic mince pies

Homemade, buttery pastry encasing a sweet, spiced filling is all you need for a classic mince pie

Recipe by Nadine Brown

1 hr, plus chilling and cooling

Makes: 10

Rating:

Pavlova

This easy recipe will give you a dessert that’s crispy, chewy and creamy in the middle. Top with seasonal fruits

Recipe by Nadine Brown

2 hrs 10 mins, plus cooling and drying

Serves: 8

Rating:

Gingerbread profiteroles

Delicious profiteroles are filled with a smooth, roasted white chocolate filling, and topped with spiced gingerbread cookie dough – heaven in every single bite

Recipe by Eric Lanlard

2 hrs, plus cooling

Makes: 24

Rating:

Cookie-cup mince pies

Mince pies meet cookies! A treat inspired by our favourite London cookie shop, Blondies Kitchen

Recipe by Tamsin Burnett-Hall

1 hr, plus chilling and cooling

Makes: 12

Rating:

Rhubarb and buttermilk-almond sponge

Those Barbie-pink stems of forced rhubarb are a welcome splash of colour in the winter months. Make the most of them in this satisfying pud, with a whisper of ginger and an almondy sponge topping

Recipe by Tamsin Burnett-Hall

1 hr 20 mins

Serves: 6

Rating:

Classic steamed treacle pudding

Very traditionally British, steamed puds were originally suet-based and boiled in cloth as a cheap stomach-filler. Sticky and golden, this one is true comfort food

Recipe by Tamsin Burnett-Hall

1 hr 45 mins

Serves: 6-8

Rating:

Upside-down blood orange pudding

This fruity pudding is warm and comforting, best enjoyed with clotted cream or ice cream

1 hr 20 mins

Serves: 6-8

Rating:

Rhubarb slab pie

Delicately spiced with cardamom and nutmeg, this delicious seasonal slab pie is great after Sunday lunch. Boost the rhubarb with the addition of some raspberries for an extra pop of colour

Recipe by Mitzie Wilson

1 hr 35 mins, plus chilling and cooling

Serves: 10-12

Rating:

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