Lemon self-saucing pudding, also known as lemon surprise pudding, is easy to whip up and can be ready in an hour. Make one simple mixture and as it cooks it separates into a light sponge on top and zesty lemon curd beneath
A light and fluffy lemon pudding with a sweet and tangy sauce.
Impress your guests with this decadent lemon and passion fruit self-saucing pudding. The recipe is made from a light sponge with a zesty burst of citrus.
When the sauce was done, it was smooth and creamy like billowy whipped cream with the right amount sweetness and slight tartness from the wine. It tastes amazing served with fresh fruit or fruit pie.
An easy throw-together dessert that forms a crust, custard and topping while in the oven. Easy.
This rich lemon sauce is made with eggs, lemon zest and juice, and sugar and is custard-like, similar to a thin lemon curd.
The whole of last week, I thought I was craving pie. A good Aussie meat pie with chunks of meat in a rich gravy encased in buttery flaky pastry. I saw it somewhere and then somewhere else and then I craved it. Several times during the week at dinner and even breakfast I told my husband ‘I […]
Recipe video above. One batter magically transforms into a warm butterscotch pudding with PLENTY of butterscotch sauce bubbling underneath! This pudding has terrific butterscotch flavour from the dark brown sugar as well as the golden syrup (see recipe for subs).
Self-saucing Biscoff Pudding: When combined with a couple of basic ingredients, you won’t believe that Biscoff spread turns into this gloriously fluffy pudding.
A light and fluffy cake pudding with its own thick lemon sauce. So easy to make.
Self-saucing puddings are brilliant. The sauce is poured over the cake base and seeps to the bottom of the dish during cooking to produce a creamy, rich caramel sauce. Ingredients: Cake 1 cup self-raising flour ¾ cup brown sugar 50g (1.8oz) butter, melted ¾ cup dates, chopped ½ cup milk1 tsp vanilla extractCaramel Sauce 2 cups boiling water 50g (1.8oz) butter ½ cup brown sugar Method: • Preheat oven to 170°C (335°F) and grease a 20 cm (8 inch) ovenproof dish. • Mix the cake ingredients in
When life gives you lemons, make lemonade. Now, I don't see lemons as a bad thing, but I do understand the optimistic message - it all d...
There is very little that can compare with the glory of a sticky toffee pudding. My STP is altogether deeper and darker than the original version: it is still sweet, but the muscovado sugar and black treacle give it an almost savage intensity. It shouldn’t be eaten piping hot, but warm: once the sponge has been topped with a glaze of the sauce you should leave it for 30 minutes before serving, though you can easily leave it for up to an hour. I recommend serving this with the Salted Caramel Ice Cream — in fact, I positively urge you to. (And for Christmas, I suggest the brandified version.) The combination is truly joyous. You will find it easier to measure the treacle if you dip the spoon into boiling water or run it under the hot tap first. For US cup measures, use the toggle at the top of the ingredients list.
As this zingy pud – sometimes known as lemon magic or lemon surprise – bakes, the batter separates into a soft sponge and creamy sauce. Blackberries add an extra autumnal dimension
Irresistible as mini cakes, this sticky and spongy classic South African malva pudding dessert will have everyone begging for seconds.
This recipe for classic English custard sauce is so easy to make and is the quintessential partner for all great British pies and puddings.
Lemon delicious is is an old faithful! Light, sweet, tart, cake-y AND self-saucing, it has all the characteristics of a perfect winter dessert.
This rice pudding cake is every bit as wonderful as it sounds: an Italian torta di riso, refracted through the prism of someone who loves a bowl of very British rice pudding.
Oma's vanilla sauce recipe is an easy one to make when you're needing that something special to go along with your dessert. Classic!
Easy to make and ready in less than an hour, this Self Saucing Lemon Pudding is light and fluffy lemon sponge, with a surprise, thick lemon sauce. With a bright, tangy flavour from real lemons, this pudding recipe is for every lemon lover.
These epic homemade Japanese sauces are quick and easy to make, perfect for marinating, dipping, or slathering over your favourite Japanese recipes.
This bread pudding is undeniably the best! It’s loaded with warm cinnamon, nutmeg, vanilla and topped with an orange custard sauce.
Try making Mary Berry’s foolproof, homemade custard, perfect for slathering on crumbles, pies and puddings. Each serving provides 872 kcal, 33g protein, 65g carbohydrates (of which 56g sugars), 54g fat (of which 26g saturates), 0g fibre and 0.7g salt.
As seen on her BBC2 series, Cook, Eat, Repeat, Nigella's black pudding meatballs offer a rich and intense twist on the classic meatball.
Most people have tried quince with quince paste but I've been on a little mission to find alternative recipes for quinces, only because I really like buying them and eating them. I'm not sure why they appeal to me so much apart from the nobbly bright yellow exterior or sweet perfume. I suppose that's enough really. And when I first tried Turkish quinces or Ayva Tatlisi I adored this dessert from the very first bite. Similar to a poached pear it has an appealing tartness plus the rich, warming aroma of cinnamon. It's the perfect dish to make on a cold Winter's night yet it would be equally at home during summer.
A Sabayon is a great reminder that the simplest things can often be the most delicious (and sometimes the most unique too!). A Southern-French classic, this egg-based frothy sauce is effortlessly whipped together, yet it makes for a unique and elegant dessert poured over fresh fruits. And with the arrival of Berry season, I wanted to revisit it using orange juice instead of alcohol (for a more affordable and approachable version). A truly simple, early-summer pleasure. Being a French Classic (and traditionally an alcohol-infused dessert), I can see how a…
This rice pudding cake is every bit as wonderful as it sounds: an Italian torta di riso, refracted through the prism of someone who loves a bowl of very British rice pudding.
I got this Bar One Chocolate Sauce Recipe from my sister, and when Danielle does things, she does them in style! This is one very tasty and rich Chocolate sauce delicious served on Ice Cream! Photo credit: justeasyrecipes.co.za Bar-One Sauce Ingredients: 3 Bar-Ones / Mars Bars 1 Tin condensed milk 1 C Cream 2ml Vanilla essence Method: 1. Unwrap the chocolates and place in a saucepan, with the condensed milk, and heat until chocolate melts. 2. Stir the sauce often, until the chocolates have melted and are well combined with the milk. 3. Remove from heat and add vanilla essence. 4. Serve hot over ice cream. Serves 8-10 people
We've given choc ripple cake a zesty twist by using butternut snap cookies, lemon curd and condensed milk.
Before the World War II, rice in Denmark was a very expensive and imported ingredient and normal people could not imagine to have a completely rice-based meal. After the war, rice, like every kind of ingredient by now, became accessible thanks to the swiftly increase in the importation traffic. Now this rice porridge, called Risengrød in Denmark, is served … Continue reading "Scandi Rice Pudding with Blueberry Sauce"
What makes this fantastic for a last-minute, even impromptu, dinner party pud (with interesting Christmas potential) is that you can keep the berries in the deep freeze until needed. I suppose you could, in summer, use fresh berries, though you would lose the contrast between warm rich sauce and sharp icy fruit.
Recreate the best of nursery puddings from school dinner days with this traditional steamed pudding.
Combine sticky toffee pudding sponge with a generous helping of chocolate chunks and chocolate sauce for the ultimate comforting dessert
A local restaurant we enjoy (that I think is also a chain) serves a couple of desserts with amazing Brandy Butter Sauce. They actually s...
My perfect fail safe vanilla custard. Once you have made your own you will never purchase ready made again.
Steak and onion steamed pudding 6 hours on high in the slow cooker !Ingredients:500g (1lb) braising steak ,1 medium onion diced,
Vanillesaus is ontzettend lekker bij desserts. Dit romige vanillesaus recept past perfect bij apfelstrüdel, appelcrumble, ijs en nog veel meer.
This rich lemon sauce is made with eggs, lemon zest and juice, and sugar and is custard-like, similar to a thin lemon curd.
