A sharp, zesty winter pudding with a saucy surprise that appears as if by magic
that features in so many happy childhood memories uses five times as much flour as Costa’s equally beloved version from her Four Seasons Cookery Book, and, unsurprisingly, leads to starchier results.
As is so often the case, the best pudding for you will depend on what you fancy. If you’re cooking for adults and hoping to impress, Henderson’s deliciously tart, ridiculously rich recipe is the one to go for; it’s like eating hot lemon curd straight from the jar, and is particularly good with cold cream on top. If you’re after slightly stodgy comfort food, then the Australian Women’s Weekly’s version will appeal.
Equally, you could add a second flavour. Henderson goes for vanilla extract, but ground cardamom, ginger, nutmeg or even black pepper would be happy pairings, and it strikes me you could even infuse the milk with the likes of basil or thyme.Many recipes call for individual ramekins, but this is a dessert that I think looks more pleasing, not to mention generous, when served from a big bowl, as Henderson recommends.
Though this pudding is best dug into hot from the oven, it’s surprisingly good cold, too, should you want to work ahead. A jug of cream, though recommended by all my testers, is entirely optional, and you may wish to add fresh berries on the side , though, because few are in season, tinned fruit might be preferable. Personally, however, I like it best straight from the dish.
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