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Pudding Recipes

Chocolate & Banana Bread Pudding

(I realise this doesn’t use any of your harvest, but it’s

too yummy not to share!)

4 eggs

500ml milk

200g sugar

1 tbsp vanilla extract

425g French bread, cut into cubes

2 bananas, sliced

170g chocolate chips

Preheat oven to 180 C / Gas 4. Grease a 23x13cm loaf tin.

In a large bowl, mix eggs, milk, sugar and vanilla until smooth. Stir in bread, bananas and chocolate chips and let rest 5 minutes for bread to soak. Pour into prepared tin.

Line a roasting tin with a damp kitchen towel and place loaf tin on towel inside roasting tin. Place roasting tin on an oven rack and pour water into the roasting tin to reach halfway up the sides of the loaf tin. Bake in preheated oven for 1 hour, or until a knife inserted in the centre comes out clean.

Can be served warm or cold.

Syrup Pudding

100g plain flour

100g sugar

100g butter

2 medium eggs

2 tsp baking powder

2 tbsp milk

200g golden syrup

Using a hand mixer, combine the flour, baking powder, sugar, eggs, butter and milk in a bowl until smooth.

Pour the syrup into a bread tin then top with the mix.

Cover with foil and bake at 190°C for 40mins with a tray of water underneath.

Serve with custard while hot.

Summer Trifle

500g strawberries

135g pack strawberry jelly cubes

400g chocolate swiss roll

50ml cassis

50ml sweet sherry

200g raspberries

500ml tub ready-made custard

300ml whipping cream

hundreds and thousands


When the first jelly in the dish has set, thickly slice the chocolate roll and layer in a deep trifle dish or glass bowl. Mix the cassis and sherry and drizzle over the top. Quarter or halve the remaining strawberries so they’re roughly the same size as the raspberries. Cut the jelly into cubes, then scatter the jelly and berries over the sponge alternating layers as you do. Spoon over the custard then leave in the fridge for an hour.


Use a blender to whizz 300g of the strawberries to a purée, then sieve to remove the seeds. Make up the strawberry jelly according to pack instructions and reserve 250ml of the jelly liquid. Put the rest into a 30cm x 20cm dish so it’s about 2cm in depth. Chill for 2-3 hours until set. Mix the reserved jelly liquid with the strawberry purée and keep covered at room temperature so it doesn’t set.


Lightly whip the cream to soft peaks, then whisk in the reserved jelly and strawberry purée liquid until the mousse is thick but it still settles flat. Pour over the top of the custard and gently shake to even out the strawberry layer. Chill for at least 3 hours, then sprinkle with hundreds and thousands to serve.

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