Well, after settling down to light the third fire in a row at our cosy wee house last week, I am convinced the evenings are becoming chilly enough to begin adding the occasional winter pudding to the menu.
Deliciously decadent puddings seem very much a treat, in our house at least.
Gone, but not forgotten, are the days when a meal was not complete without some fruity spongy pudding with lashings of cream to finish things off nicely before waddling off to bed.
Mind you, a bowl of fruit with a crumble topping is hardly unhealthy - a handful of rolled oats or ground almonds can be added, and maybe use just one less spoonful of cream.
Steamed puddings were the first lesson in my Form 1 cooking class.
I loved them then and still do. Jam, marmalade or golden syrup, dried fruit or not, they're all delicious and light - just don't forget the custard.
Tamarillos are in stores now and are a fine fruit all by themselves but can be paired with pears and honey to diminish their acidity.
Crumble toppings are quick and add a satisfying crunchy texture to a bowl of hot simmered fruit - a spoonful of vanilla bean or Kohu Road Golden Syrup icecream doesn't go astray either.
And everyone needs a chocolate pudding recipe. These can be made in around 20 minutes then baked for 15 and you will have hot, fudgy puddings in front of your appreciative eyes, ready to sink a spoon into and ... oh, what the heck, bring on the cream - you don't eat them every day. Enjoy!
CHEF'S TIP
Rosehip marmalade is made from the seedpods of roses which are produced when the flowers are left to wither on the plant. Rosehips have a tangy flavour and when made into marmalade, jam or jelly become intensely sweet, but with a balancing sharpness. I used a marmalade available from Nosh - part of the Vava range from Macedonia. Any variety of marmalade can be substituted.
Glamour puds (+recipes)
The makings of a great pudding. Photo / Babiche Martens
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