Pudding

Self-saucing puddings need to the served immediately, as the pudding soaks up the sauce on standing, so tuck in! Note

Tapioca pearls are available from Asian supermarkets and health food stores. You can use light coconut milk if you prefer. Note

To transport, leave pudding in the basin and cover with baking paper and foil. Place sauce in an airtight container. To reheat, invert onto a plate. Microwave at 50% (medium) for 5 mins, until heated through. Microwave sauce at 50% (medium) for 2 mins, stirring halfway, until heated. Note

These puddings can be made in advance and stored for up to one month in the refrigerator simply steam to heat when you’re ready to serve. Note

Alexa Johnston presents a classic pudding just waiting for a dousing in custard or a dollop of cream

This scrumptious lemon delicious pudding is ready in less than 30 minutes and is perfect enjoyed for a sweet afternoon tea treat that is great accompanied with a hot cup of tea or coffee.

Serve puddings immediately while centre is still gooey. Note

Use 6 slices crustless bread instead of Madeira cake to make a bread pudding. Don’t thaw berries, as they will ‘bleed’ into the custard. Add a dash of vanilla or coconut essence. Note

Make ahead: You can make fruit mixture 4 hours ahead; keep chilled. Make ice-cream mixture up to 1 month ahead; keep frozen. Note

Lift baking paper from pastry frequently to make rolling pastry easier. If pastry tears when lifting into pan, gently overlap edges and press to seal. Note

You can use the same weight of any stone fruit, or combination of fruit, when it’s in-season and cheap. Cobbler is best made just before serving as liquid is absorbed on standing. Serve cobbler with ice-cream or custard. Note

Alexa Johnston presents a classic pudding just waiting for a dousing in custard or a dollop of cream

You can cook pears up to 2 days ahead Sauce can be made up to 3 days ahead; cover and keep in fridge. Note

For best results, use thickened cream. Don’t wash the strawberries; wipe with a paper towel instead. Use eating chocolate ( not melts) for dipping strawberries Note

Indulgent and moreish queen of puddings recipe by Recipes+ with creamy custard and raspberries, topped with soft chewy meringue that�s baked until golden � simply delicious.

Replace coffee liqueur with water. Aunt Betty’s Steamed Puddings are in the dessert aisle at supermarkets. Aunt Betty’s Steamed Puddings create a scrumptious snack or dessert in 30 seconds. For more info, visit www.oldfashionedfoods.com.au Note

For a richer padding, stir in 75g grated white chocolate. For a little crunch, top with toasted slivered or flaked almonds. Rice will absorb liquid on standing. When reheating leftovers, add a little more milk or cream to rice and stir over low heat until hot. Note

Use any combination of glace fruit,egg,ginger or mango. You con use ovenproof tea cups instead of pudding moulds. To reheat puddings,microwave each on High (100%) in 30-second bursts. Note

To make spiced custard, warm bought gluten-free custard with 2 teaspoons finely grated orange zest and 1/2 teaspoon ground cinnamon. Note

Add grated orange zest for extra flavour. Stand pudding at room temperature before cooking to help produce a tight pudding. Note

Grease pudding basin with butter and place in fridge for 5 minutes, then grease again. This will form a crust on the basin, which will help prevent the pudding sticking and allow easy removal once cooked. Place a 10c coin in the base of saucepan. While the water simmers, the coin will rattle. If you […]

Chocolate rollettes are mini chocolate sponge rolls; if unavailable, you can use regular mini sponge rolls. Note

You could cook pudding in a 6-hole (3/4-cup) Texas muffin pan. Line base of holes with baking paper. Divide mixture eveniy between holes. Bake in an oven preheated to 180°C/160°C fan forced for 25 minutes. Caramel topping: Makes 3/4 cup Note

You can use frozen chopped rhubarb instead of fresh. Replace rhubarb with frozen raspberries or blueberries. Rosewater Syrup: Makes 2/3 cup You can find rosewater in the baking aisle of the supermarket. Try using orange blossom water instead of rosewater; add to taste. Note

You can use drained, chopped canned pears instead of strawberries. Add chopped roasted hazelnuts to provide a little crunch. Note

Serve puddings hot; cake mixture absorbs the sauce as if cools. Note

You can use leftover cooked rice. Note

Use filo pastry; cooking time will vary. You need 6 passionfruit. Make extra pastry rectangles; store in an airtight container and serve as wafers with ice-cream. Note

Raspberry clafouti is a classic and rustic French dessert that is like a baked custard-like cake that is incredibly moreish and indulgent dusted with icing sugar and served at once

Rich, sweet and decadent, this gluten-free dessert is beautiful served with a dollop of cool ice-cream or fresh cream.

Replace cherries with 300g frozen or fresh mixed berries. Note

The addition of fresh apples and orange zest makes these treats particularly delicious.

This French inspired pastry-less tart is traditionally made with cherries. But we've used tangy raspberries in this delicious version.

To prevent air bubbles forming when spooning ice-cream into pudding basin, press down firmly. Try hazelnuts or pistachios instead of almonds. You can omit ginger. Be careful when melting chocolate; don’t overheat or it will seize. Note

Use 2 medium regular tomatoes instead of cherry tomatoes. For a meaty version, add shredded barbecue chicken. Note

Add a little sherry or brandy to butterscotch sauce for adults. Baking puddings: Place ramekins on a baking tray to keep them steady on the oven shelf. Note

Refrigerate in pudding basin. To serve, reheat on a plate in microwave on Medium (50%) for 5 minutes or until just hot. Note

No lid for your pudding basin? Cover basin tightly with baking paper, then a doubled piece of foil. Secure in place with kitchen string. Grease lightly: To prevent puddings sticking when turning out, grease dishes lightly with cooking oil spray, melted butter or vegetable oil. Serve quickly: These puddings will absorb the syrups and the […]

You can use maple-flavoured syrup instead of golden syrup, if you like, or swap apple for pear slices. Use dishes of the same diameter as the apple rings for a perfect fit. To prevent puddings sticking when turning out, grease dishes lightly with cooking oil spray, melted butter or vegetable oil. These puddings will absorb […]

This Queen of puddings recipe is as indulgent as it is retro - with creamy custard, cake and cherry berry jam topped with soft, chewy and golden meringue.

For an extra-rich pudding, use dark chocolate with 70% cocoa. Serve quickly: These puddings will absorb the syrups and the longer they stand in the dishes after baking, the drier they will become. Stand for no more than 5 minutes before serving. Note

Replace walnuts with cashews, macadamias or pecans. Make individual puddings using 4 x 1-cup ovenproof dishes; reduce cooking time to 20 minutes. Note

Serve immediately after baking or pudding will soak up sauce on standing. Note

Check the water level during cooking and top up with hot water if necessary. Note

Replace mixed spice with ground cinnamon, ginger or vanilla essence. Note

You can use frozen mixed berries. Note

You’ll need 4 x 40cm-square pieces of unbleached calico. Before using, soak in cold water overnight. Boil for 20 minutes the next day; rinse well. Make ahead: Cook fruit mixture 1 month ahead. Store in a cool dark place, stirring occasionally. To reheat: Boil for 1 hour in unbleached calico; suspend puddings for 10 minutes […]

To reheat: Boil for 1 hour in a greased pudding basin. Check label to make sure the custard is gluten free. Note

Make ahead Cook up to 1 month ahead. Store in covered pudding basin in fridge. To reheat Microwave individual serves on High (100%) in 30-second bursts until hot. Panko are Japanese dried breadcrumbs available from the Asian food aisle and Asian grocery stores. lf unavailable, use packaged dried breadcrumbs. Sprinkle flour evenly over pudding cloth. […]

To melt chocolate in the microwave, place chocolate in a small microwave-safe bowl. Microwave on High (100%), in 30-second bursts, stirring, until melted and smooth. Note

Use 2 tablespoons canned passionfruit instead of fresh. Use lemon zest and juice instead of orange. You’ll need 1 large orange for zest and juice. Grate zest before juicing. Note

This recipe is a fresh take on fruit crumble that sees ginger-spiked oranges baked to perfection with a golden crumble topping and served with freshly whipped cream.

Use sultanas, raisins or dried dates instead of fresh figs. Note

Use vanilla essence instead. Roast hazelnuts, then cool. Rub off skins with a tea-towel. Leftovers Use yolks in omelets Note

This is best made a day ahead. Cover, then refrigerate. Note

To melt chocolate, place in a small microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring, until melted and smooth. You can make individual puddings, if preferred; cooking time will vary Note

You can use any flavour of berry jam you like To prevent water seeping into puddings during cooking, tightly secure foil lids using string. Don’t let overhanging foil touch the water bath. Using a jam of thin consistency will result in a thinner, more runny sauce. Don’t rush! When pouring sauce mixture over pudding before […]

No pudding basin lid? Cover basin with baking paper and foil. Tie securely with kitchen string. For a rich caramel flavour, swap golden syrup for treacle and use brown sugar instead of raw caster sugar. You can swap pecans for walnuts or chopped macadamias. Note

Use medium-grain rice instead of arborio. This recipe is best made just before serving. When making caramel, while mixture is boiling, dip a heatproof pastry brush in water to brush down any sugar on side of the pan. Work quickly with the caramel or it will set. To make salted caramel, add 3/4 teaspoon sea […]

If you prefer, remove crusts from the bread. You could also use other high-fibre types of bread. Sultanas or chopped dates can be used instead of raisins. Note

If desired, you can substitute thinly sliced pineapple for the bananas and use coconut rum liqueur in place of the irish cream. Fresh or canned sliced pears can also be used. This pudding is also delicious using fruit loaf. Note

Cover cake with foil during cooking if top gets too dark. Note

Cook brown rice following packet instructions. More cooked rice can be added, if liked. To test whether a baked custard is cooked, insert the point of a knife into the centre of the custard. If it comes out clean, the custard is cooked. Note

There is little sugar in the dumplings as the sauce is very sweet. Note

Other canned fruit of choice may be used, such as peaches or cherries. Note

Use any type of nut you like just remember to use unsalted. It is a good idea to bake these on a tray in case you get some drips Note

Run out of time to make a proper Christmas pudding? You can still have a tasty treat on your festive table with this last-minute recipe thanks to Julie Goodwin.