5 Delightful British Pudding Recipes

Discover the secrets to creating mouthwatering British pudding recipes with detailed ingredients and step-by-step instructions. Elevate your dessert game!

British pudding recipes are a beloved culinary tradition that have stood the test of time. From the rich and creamy Christmas Pudding to the comforting and nostalgic Sticky Toffee Pudding, these desserts offer a delightful blend of flavors and textures. In this comprehensive guide, we’ll explore a variety of “British pudding recipes” and provide you with the necessary ingredients and instructions to recreate these delectable treats in your own kitchen.

Introduction to British Pudding Recipes

British pudding recipes are a cherished part of the country’s culinary heritage, offering a delightful array of sweet and comforting desserts. These “British pudding recipes” are not only delicious but also steeped in tradition, often passed down through generations. From the rich and indulgent Christmas Pudding to the comforting and nostalgic Bread and Butter Pudding, these recipes showcase the diverse flavors and techniques that make British puddings truly special.

Classic Christmas Pudding

Alt text: Festive Christmas Pudding

Ingredients

• 225g mixed dried fruit (raisins, currants, sultanas)
• 100g suet or vegetable suet
• 100g light brown sugar
• 100g breadcrumbs
• 50g ground almonds
• 2 eggs, beaten
• 1 tbsp brandy or rum
• 1 tsp mixed spice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Zest of 1 orange
• Zest of 1 lemon

Instructions

1. In a large mixing bowl, combine the mixed dried fruit, suet, light brown sugar, breadcrumbs, and ground almonds.
2. Add the beaten eggs, brandy or rum, mixed spice, cinnamon, nutmeg, orange zest, and lemon zest. Mix well until all the ingredients are evenly distributed.
3. Grease a 1.5-liter pudding basin and spoon the mixture into it, pressing down firmly.
4. Cover the top of the pudding basin with a double layer of greased parchment paper or foil, securing it with string.
5. Place the pudding basin in a large saucepan and pour in enough water to come halfway up the sides of the basin.
6. Bring the water to a boil, then reduce the heat to low and simmer for 5-6 hours, making sure to top up the water as needed.
7. Once cooked, remove the pudding from the pan and allow it to cool completely.
8. Wrap the pudding in fresh parchment paper or foil and store in a cool, dry place for up to 6 months.
9. To serve, unwrap the pudding and place it in a steamer or saucepan with simmering water. Steam for 2-3 hours until heated through.
10. Carefully turn the pudding out onto a serving plate and serve with brandy butter, cream, or custard.

Indulgent Sticky Toffee Pudding

Alt text: Decadent Sticky Toffee Pudding

Ingredients

• 200g pitted dates, chopped
• 200ml boiling water
• 1 tsp baking soda
• 175g unsalted butter, softened
• 175g light brown sugar
• 3 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon

For the Toffee Sauce:

• 100g unsalted butter
• 100g light brown sugar
• 200ml double cream
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 180°C (350°F) and grease a 9-inch square baking dish.
2. In a bowl, pour the boiling water over the chopped dates and stir in the baking soda. Set aside to cool and soften.
3. In a large mixing bowl, cream the butter and light brown sugar together until light and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Sift the flour, baking powder, and cinnamon into the bowl, then fold in gently until just combined.
6. Drain the softened dates and fold them into the batter.
7. Pour the batter into the prepared baking dish and smooth the top.
8. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
9. While the pudding is baking, make the toffee sauce. In a saucepan, melt the butter and light brown sugar over medium heat, stirring constantly.
10. Slowly pour in the double cream and vanilla extract, continuing to stir until the sauce is smooth and glossy.
11. Remove the pudding from the oven and poke holes all over the surface using a skewer.
12. Pour the hot toffee sauce over the warm pudding, allowing it to soak in.
13. Serve the sticky toffee pudding warm, with additional toffee sauce and a scoop of vanilla ice cream, if desired.

Comforting Bread and Butter Pudding

Alt text: Homely Bread and Butter Pudding

Ingredients

• 8 slices of day-old bread, crusts removed
• 50g unsalted butter, softened
• 50g raisins or sultanas (optional)
• 4 large eggs
• 500ml full-fat milk
• 100g caster sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 180°C (350°F) and grease a 9-inch square baking dish.
2. Butter the bread slices on one side, then cut them diagonally into triangles.
3. Arrange the bread slices in the prepared baking dish, overlapping them slightly. Sprinkle the raisins or sultanas (if using) between the layers.
4. In a large jug, whisk together the eggs, milk, caster sugar, vanilla extract, and cinnamon until well combined.
5. Carefully pour the custard mixture over the bread, ensuring all the slices are evenly coated.
6. Bake for 35-40 minutes, or until the custard is set and the top is golden brown.
7. Remove the pudding from the oven and allow it to cool for 10 minutes before serving.
8. Serve the bread and butter pudding warm, with a dusting of powdered sugar or a scoop of vanilla ice cream, if desired.

Decadent Treacle Tart

Alt text: Rich and Indulgent Treacle Tart

Ingredients

For the Pastry:

• 225g plain flour
• 100g unsalted butter, chilled and cubed
• 25g caster sugar
• 1 egg yolk
• 2-3 tbsp cold water

For the Filling:

• 397g can of golden syrup
• 100g fresh breadcrumbs
• Zest of 1 lemon
• 1 egg, beaten

Instructions

1. Make the pastry: In a food processor, pulse the flour, butter, and caster sugar until the mixture resembles breadcrumbs. Add the egg yolk and 2-3 tablespoons of cold water, and pulse until the dough just comes together.
2. Turn the dough out onto a lightly floured surface and gently knead into a smooth disc. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
3. Preheat your oven to 180°C (350°F). Grease a 9-inch tart tin with a removable bottom.
4. Roll out the chilled pastry to a size that will fit the tart tin with a little overhang. Carefully transfer the pastry to the tin and press it into the sides. Trim any excess pastry from the edges.
5. Line the pastry case with parchment paper and fill with baking beans or rice.
6. Bake the pastry case for 15 minutes, then remove the parchment paper and baking beans/rice. Bake for a further 5-10 minutes, or until the pastry is lightly golden.
7. Make the filling: In a bowl, mix together the golden syrup, breadcrumbs, and lemon zest.
8. Pour the filling into the pre-baked pastry case and smooth the top.
9. Brush the edges of the pastry with the beaten egg.
10. Bake the tart for 25-30 minutes, or until the filling is set and the pastry is golden brown.
11. Allow the tart to cool completely before removing it from the tin.
12. Serve the treacle tart at room temperature, with a dollop of clotted cream or a scoop of vanilla ice cream, if desired.

Creamy Rice Pudding

Alt text: Comforting and Creamy Rice Pudding

Ingredients

• 100g short-grain white rice
• 1 litre full-fat milk
• 50g caster sugar
• 1 vanilla pod, split lengthwise
• Pinch of ground cinnamon (optional)
• Jam or fruit compote, to serve (optional)

Instructions

1. In a large saucepan, combine the rice, milk, and caster sugar. Scrape the seeds from the vanilla pod and add them to the pan, along with the pod.
2. Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent the rice from sticking to the bottom of the pan.
3. Reduce the heat to low and continue to cook, stirring occasionally, for 45-60 minutes, or until the rice is tender and the pudding has thickened to your desired consistency.
4. Remove the vanilla pod and discard it.
5. Serve the rice pudding warm, with a sprinkle of ground cinnamon (if using) and a dollop of your favorite jam or fruit compote, if desired.