Classic Plum Pie With Custard

This traditional favourite is an ideal post-Sunday lunch pud

• Cooking Time Prep 20 mins
  Cook 45 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  681

• Protein

  9g

• Carbs

  75g

• Fat

  41g

• Saturates

  19g

• Fibre

  0g

• Sugar

  42g

• Salt

  0.77g

Ingredients

• 900g plums, stoned and thickly sliced
• 140g golden caster sugar, plus extra
• tsp ground cloves
• 1 heaped tbsp cornflour
• flour, for dusting
• 500g pack shortcrust pastry
• 1 egg, beaten, to glaze
• For the custard
• 4 egg yolks
• 85g caster sugar
• 250ml milk
• 250ml double cream
• seeds scraped from 1 vanilla pod

Directions

1. Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet in to heat up. Put the plums, sugar and cloves in a pan. Simmer until the sugar dissolves and the plums are juicy, 8-10 mins. Mix the cornflour with a little of the juice, then mix well into the fruit. Boil for a few mins, stirring, until thickened.
2. For the custard, blend the yolks and sugar. Heat the milk, cream and vanilla in a pan until almost boiling, then gently pour onto the egg mix, whisking constantly. Return to a clean pan and heat gently, stirring, until the mix thickens and coats the back of a spoon. Cool quickly, then chill. Custard can be made up to a day ahead and gently reheated.
3. Roll out two-thirds of the pastry on a floured surface. Use to line a pie dish, letting the pastry hang over the edges a little. Fill with the plums. Roll out remaining pastry, about 2.5cm bigger than the dish, then drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with egg and sprinkle with sugar. Can be assembled up to 1 day ahead. Place on the hot baking sheet. Bake for 25-30 mins until golden brown, and serve hot with the custard.

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Spotted Dick

Steam a traditional fruity sponge pudding with suet, citrus zest and currants then serve in thick slices with hot custard

• Cooking Time Prep 15 mins
  Cook 1 hr, 30 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  462

• Protein

  5.4g

• Carbs

  65g

• Fat

  19.9g

• Saturates

  11.2g

• Fibre

  2.7g

• Sugar

  34.5g

• Salt

  0.5g

Ingredients

• 250g self-raising flour
• pinch of salt
• 125g shredded suet
• 180g currants
• 80g caster sugar
• finely grated zest 1 lemon
• finely grated zest 1 small orange
• 150ml whole milk, plus 2-3 tbsp
• custard, to serve

Directions

1. Put the flour and salt in a bowl. Add the suet, currants, sugar, lemon and orange zest.
2. Pour in 150ml milk and mix to a firm but moist dough, adding the extra milk if necessary.
3. Shape into a fat roll about 20cm long. Place on a large rectangle of baking parchment. Wrap loosely to allow for the pudding to rise and tie the ends with string like a Christmas cracker.
4. Place a steamer over a large pan of boiling water, add the pudding to the steamer, cover and steam for 1 1/2 hours. Top up the pan with water from time to time.
5. Remove from the steamer and allow to cool slightly before unwrapping. Serve sliced with custard.

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Schooldays Treacle Sponge

A syrupy basin pudding with a moist sponge and sticky sauce- a Great British tradition with retro charm

• Cooking Time Prep 30 mins
  Cook 1 hr, 30 mins
• Skill Level Easy
• Servings Serves 4 generously

Nutrition per serving

• Kcalories

  763

• Protein

  10g

• Carbs

  90g

• Fat

  43g

• Saturates

  25g

• Fibre

  1g

• Sugar

  56g

• Salt

  0.71g

Ingredients

• 175g unsalted butter, softened, plus extra for greasing
• 3 tbsp golden syrup, plus extra for drizzling
• 1 tbsp fresh white breadcrumbs
• splash brandy (optional but delicious)
• 175g golden caster sugar
• zest 1 lemon
• 3 large eggs, beaten
• 175g self-raising flour
• 2 tbsp milk
• clotted cream, to serve

Directions

1. Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix the golden syrup with the breadcrumbs and brandy, if using, then tip into the pudding basin.
2. Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.
3. Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.

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Quick Sticky Toffee Puddings

Discover a shameless shortcut to this family favourite pud

• Cooking Time Prep 5 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  555

• Protein

  5g

• Carbs

  59g

• Fat

  35g

• Saturates

  20g

• Fibre

  1g

• Sugar

  42g

• Salt

  0.66g

Ingredients

• 4 large chocolate muffins, crumbled
• 50g large sultanas
• small knob of butter, for greasing
• For the sauce
• 50g light muscovado sugar
• 50g butter
• 75ml double cream
• vanilla ice cream, to serve

Directions

1. Heat oven to 200C/180C fan/gas 6. Mix the muffins with the sultanas. Divide between 4 buttered ramekins or one baking dish. Cover with foil and bake for 8 mins until just warmed through.
2. Meanwhile, place the sugar, butter and cream in a small pan and gently heat together, stirring until the sugar dissolves. Pour the sauce over the muffin mixture and serve warm with ice cream.

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Sussex Puddle Pudding

This twist on a classic steamed pud has a sweet sponge topping with a puddle of sticky lemon sauce underneath. Finish with a splash of cream

• Cooking Time Prep 20 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4 - 6

Nutrition per serving

• Kcalories

  455

• Protein

  5g

• Carbs

  51g

• Fat

  26g

• Saturates

  15g

• Fibre

  1g

• Sugar

  33g

• Salt

  0.5g

Ingredients

• 6 juicy lemons, 3 of them zested
• double cream, to serve
• For the puddle
• 85g unsalted butter, cubed
• 85g golden caster sugar, plus 50g, weighed separately
• For the topping
• 140g self-raising flour
• 85g shredded suet
• 50g golden caster sugar, plus 1 tsp to sprinkle (optional)
• 2 large eggs
• ½ tsp vanilla paste or extract
• 4 tbsp milk

Directions

1. Heat the oven to 180C/160C fan/gas 4. Put half of the lemon zest into a medium, deep (about 2-litre) baking dish and half into a large mixing bowl. Using a serrated knife, cut the peel and pith away from the zested fruit, then slice the flesh into thin rounds. Add to the baking dish, along with the cubed butter and 85g sugar.
2. Cut a few thin slices of skin-on lemon to decorate the pudding later, then squeeze the juice from the remaining lemons (you'll need about 150ml in total). Mix the juice with the 50g sugar, then set aside.
3. Add the flour, suet, sugar, a pinch of salt, eggs, vanilla and milk to the mixing bowl, then beat to make a smooth batter. Spoon this over the lemons, butter and sugar, then level the top. Scatter with the skin-on lemon slices.
4. Gently pour the lemon and sugar mixture over the top of the pudding (it will sink down as it cooks), then carefully put in the oven. Bake for 40 mins or until the sponge is risen, golden and the syrup is bubbling up around the edges. Scatter over 1 tsp sugar, if you like, then serve with a splash of cream to counter the zing of the sauce.

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Foolproof Slow Roast Chicken

Slow-roasting is a great way to keep the chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour, too

• Cooking Time Prep 15 mins
  Cook 2 hrs, 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  634

• Protein

  44g

• Carbs

  56g

• Fat

  27g

• Saturates

  9g

• Fibre

  5g

• Sugar

  4g

• Salt

  1.76g

Ingredients

• butter, for greasing
• 1.6kg chicken
• 1kg roasting potatoes, halved or quartered if large
• 2 whole garlic heads, halved through the middle
• 100ml white wine
• 100ml chicken stock
• 2 stems rosemary, broken into sprigs
• 6 bay leaves
• 1 lemon, cut into wedges

Directions

1. Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
2. Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
3. Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.

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Italian Broccoli & Salmon Bake

Take a fresh look at broccoli with this creamy pasta bake

• Cooking Time Prep 25 mins - 35 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  817

• Protein

  49g

• Carbs

  64g

• Fat

  42g

• Saturates

  18g

• Fibre

  5g

• Sugar

  0g

• Salt

  1.3g

Ingredients

• 250g penne
• 300g broccoli, cut into large florets
• 25g butter
• 25g plain flour
• 600ml milk
• 100g mascarpone
• 8 sundried tomatoes (preserved in olive oil), drained and thickly sliced
• 2 tbsp small capers (optional) rinsed to remove excess salt or vinegar
• 8 anchovy fillets, halved (optional)
• 10 large fresh basil leaves, roughly torn
• 4 fresh skinless salmon fillets
• 50g mature cheddar, finely grated

Directions

1. Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
2. While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.
3. Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)
4. Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden-don't let it go too dark or the fish will overcook.

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Chicken & Mushroom Puff Pie

This is just what you need on a cold night. Serve with creamy mashed potatoes

• Cooking Time Prep 45 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4 - 6

Nutrition per serving

• Kcalories

  855

• Protein

  55g

• Carbs

  57g

• Fat

  47g

• Saturates

  17g

• Fibre

  1g

• Sugar

  6g

• Salt

  2.73g

Ingredients

• 1 tbsp vegetable oil
• 8 skinless boneless chicken thighs
• 8 rashers smoked streaky bacon, cut into large pieces
• 1 onion, halved and sliced
• 250g pack baby button mushrooms
• handful thyme sprigs
• 2 tbsp plain flour
• 400ml chicken stock
• 200ml milk
• 500g pack fresh puff pastry, or frozen and defrosted
• 1 egg, beaten

Directions

1. Heat the oil in a large, non-stick frying pan. Season the chicken to taste and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan. Lift the chicken onto a plate and tip the bacon into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme, then fry on a high heat for another 3 mins until the onions start to colour.
2. Tip the flour into the pan and cook, stirring, for 1 min. With the pan off the heat, gradually stir or whisk in the stock, followed by the milk, then add the chicken back to the pan. Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
3. Heat oven to 220C/fan 200C/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the egg, fix to the edge of the pie dish. Brush with egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife. Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

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Parmesan Spring Chicken

Full of spring flavours, the Parmesan coating gives a satisfying crunch and the meat stays tender

• Cooking Time Prep 10 mins
  
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  339

• Protein

  42g

• Carbs

  20g

• Fat

  11g

• Saturates

  3g

• Fibre

  3g

• Sugar

  3g

• Salt

  0.53g

Ingredients

• 1 egg white
• 5 tbsp finely grated parmesan
• 4 boneless, skinless chicken breasts
• 400g new potatoes, cut into small cubes
• 140g frozen peas
• good handful baby spinach leaves
• 1 tbsp white wine vinegar
• 2 tsp olive oil

Directions

1. Heat grill to medium and line the grill pan with foil. Beat the egg white on a plate with a little salt and pepper. Tip the Parmesan onto another plate. Dip the chicken first in egg white, then the cheese. Grill the coated chicken for 10-12 mins, turning once until browned and crisp.
2. Meanwhile, boil the potatoes for 10 mins, adding the peas for the final 3 mins, then drain. Toss the vegetables with the spinach leaves, vinegar, oil and seasoning to taste. Divide between four warm plates, then serve with the chicken.

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Easiest Ever Paella

Think paella's too much of a challenge? Think again, this easy recipe makes it foolproof and is full of fantastic flavour

• Cooking Time Prep 5 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  518

• Protein

  32g

• Carbs

  75g

• Fat

  12g

• Saturates

  0.4g

• Fibre

  5g

• Sugar

  5g

• Salt

  1.29g

Ingredients

• 1 tbsp olive oil
• 1 leek or onion, sliced
• 110g pack chorizo sausage, chopped
• 1 tsp turmeric
• 300g long grain rice
• 1l hot fish or chicken stock
• 200g frozen peas
• 400g frozen seafood mix, defrosted

Directions

1. Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
2. Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

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