This old-fashioned pudding cake begins in a skillet with rhubarb compote, then a layer of cream and eggs lightened with ...

This recipe for lavender and vanilla custard pudding with ... with tart roasted rhubarb, it strikes the perfect balance between sweet and sharp. The individual portions make it an ideal spring ...

The originals were made from suet boiled in a cloth, often in the same pot ... Grease a 2pt/1.2-litre pudding basin. Cut the rhubarb into short lengths and toss them with 3oz/85g of the sugar.

"We don't eat suet pudding ... rhubarb pieces keep their neat shape rather than melting into a stringy pink pulp. The batons of rhubarb will be bathed in pink juice, which can be set with gelatine ...

press a sheet of plastic wrap directly onto the surface of the pudding and refrigerate until chilled, about 3 hours. 2. Meanwhile, Make the Poached Rhubarb: In a large saucepan, combine the water ...

The raw ingredients for the pudding include rhubarb, sugar, cornstarch and vanilla. The heavy whipping cream is for a topping. News editor Roger DuPuis bought a piece of vanilla cake and proved ...

The rich and heavy pudding is boiled or steamed, made of a heavy mixture of fresh or dried fruit, nuts and sometimes suet, raw beef or ... be boiled in a "pudding cloth," but today they are ...

If they have suet in them, does that make them unsafe if they are not steamed ... often wrapped in pudding cloth, and those cooked quickly in muffin tins or loaf tins and the likes, traditional ...