This Cherry Bakewell Steamed Pudding is a warm and comforting twist on the classic Bakewell tart — made into a light, fluffy ...

Steamed puddings are a traditional British classic but, to home bakers, they can be a bit daunting to take on as they can be tricky to perfect and take a long time to cook. A sponge pudding is a ...

It started out centuries ago as a sausage (probably as the French boudin, which sort of sounds like puddin’) and almost ended up in the late 20th as a pudding-pop, sold by Bill Cosby.

Find a large-lidded pan that will fit the pudding basin in it. Scrunch up a piece of foil and put the basin on top of this in the pan. Pour in enough boiling water to cover the basin up to the ...

Treacle tart, steamed sponge and spotted dick, are, it would seem doomed. But Wilson is just one of many people who would gladly see them revived.

Microwave on medium-high (75 percent power) until the pudding pulls away from the sides, almost all the liquid is gone from the edges and a knife inserted into the center comes out clean, 1/2 to 3 ...

For the sponge pudding, soften the 200g butter and beat it with the sugar until pale and creamy in texture. Peel and then grate the parsnips on a coarse grater and set aside.

Place all of the pudding ingredients into a large bowl. Mix until well combined, light and fluffy. Spoon into the basin and level the top. Cut a square of kitchen foil that is about 4cm bigger ...

Bake for 45 to 50 minutes or until the puddings are springy to the touch. Remove the puddings from the water bath and invert onto plates. Serve warm with the ice cream or pouring cream.

The British refer to dessert generally as “pudding,” and the sweet I’m talking about here is not a pudding as we know it in the U.S. but a moist cake served by the slice.