“I mean, imagine walking into a kitchen full of goodies - along with the sensational aromas of baking. I chose Malva Pudding because it is a family tradition to serve it at Easter and Christmas events – and, sadly, there is never any leftover! I enjoy it with a dollop of cream. With a side serving of custard, it is also delicious.” - Michael Ellis
Read More“About two Christmases ago my parents gifted me recipe book. The journal was for me to record all my favourite recipes before I went to culinary school, to ensure I had my preferred recipes at the tip of my fingers. Malva pudding was the first recipe I wrote into that book. The reason being, it’s my mom’s favourite dessert - and has been for as long as I can remember.” - Saxon Tilling
Read More“The reason it’s one of my favourite desserts is because it is warm, gooey and very delicious - and comforting when it’s cold. This pudding is loved by my family, especially my sisters. I enjoy making it because it’s simple yet utterly amazing to eat,”
Read MoreI specifically chose this recipe because it was one that I really perfected under Jenny Westwood’s guidance, my home economics teacher at St. John’s and it’s now in my cookbook! St Johns will always have a special place in my heart. I hope you enjoy making these as much as I did.
Read MoreThis dessert is, despite its rich flavours, very clean and light. The flavour of the brownie is enhanced by the coarse salt, its sweet richness beautifully offset by the savouriness of the ice cream. The coriander hits your palette as a fresh and inviting aftertaste. This unusual pairing makes for a delightful ending to a meal – earthy yet light and fragrant.
Read MoreThis is Julie Trubshaw's, from Tantallon Guest House and Cookery Studio in the Midlands, Walnut or Pecan Nut Toffee pudding. It looks like a recipe to try and then keep for a chilly upcoming evening. Winter Indulgence!
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