Pudding

This pudding reminds us of Devonshire tea: baked fruit takes on a jam-like quality while vanilla custard and small milk buns round things out.

The combination of citrus and dark chocolate is always a winner. In place of the usual orange, why not try mandarin?

A speedy update on the classic self-saucing pudding formula.

This autumn pudding sure packs a punch, bringing together seasonal fruit and the flavours of honey and ginger.

Vincent’s brioche bread and butter pudding is perfectly cut through by a rhubarb compote. Winter baking starts here.

“If you don’t have surplus fresh berries, frozen are a perfect substitute; just give them a little more time in the sauce to warm through and soften,” says Saint Peter's Julie Niland.

Our take on a Peruvian rice pudding, made with chancaca which gives it a distinctive pale caramel colour.