This is perhaps one of the most useful puddings you can have in your repertoire. Not that it is the job of a pudding to be useful: a pudding exists merely to delight. Still, dinner does need to be made, even when there’s precious little time for it and that should be a delight, too. So here’s the deal: there is pitifully little work to be done to make this berry-dazzler of a tart, and enormous pleasure to be derived from its consumption.
Blackberry Galette
This is really a free-form pizza-like tart, which I made for the first time while we were doing the photography for How To Be A Domestic Goddess. We happened to have some polenta pastry left over and some spare blackberries in the fridge and I, suddenly rebelling against the planning and rule-following necessary to get all the food photographed, played around. This was the result. And really, you could use any fruit. I'd stick with the polenta or cornmeal pastry only because nothing soaks up the fruit's juices better without going soggy.
Pudding 🍮🔞 (@puddingdraws.bsky.social)
AuDHD | 31 | any/all | 🇸🇪 | self taught | MDNI Pinups, indulgent little doodles and classics from the pudding vaults. Things here get spicy. Kinks. No tracing or AI. Using my art as your PFP is ok! Sfw alt: @puddingdraws-sfw.bsky.social
Caramel Croissant Pudding
I always think that some of the best recipes come from the thrifty refusal to throw anything away. Certainly, I made this one Monday evening because I had two stale croissants left over from the weekend and just knew they could be put to good use. Now, adding cream and bourbon is probably a lot less thrifty than throwing some stale bread away in the first place, but this is such a fabulous pudding that I now think it should be every Monday night's supper. And I mean supper: with something this substantial, you certainly need eat nothing beforehand. Though I admit a small crunchy salad may not be a bad idea first.
Frosted Cinnamon Roll Pop Tarts Review - Brookie’s Blog
you know, i wouldn’t consider myself a pop tart connoisseur, but i do like to try some of the more “out there” flavors that still seem reasonably appealing. ...
Ginger and Walnut Carrot Cake
This is very different from the richly sweet, loftily layered and aerated American original. While it is in some senses far more reminiscent of an old-fashioned, slightly rustic English teatime treat, it is, with its ginger-spiked cream cheese icing — only on top, not running through the middle as well — just right to bring to the table, in pudding guise, at the end of dinner, too. Before you chop the amber dice of crystallised ginger, rub the cubes between your fingers to remove excess sugar. Then chop them finely, though not obsessively so: you want small nuggets, not a jammy clump. And, for what it’s worth, I find it easier to crumble up the walnuts with my fingers, rather than chopping them on a board.
Pomegranate and Pear Crostini Appetizers | Good Life Eats®
Pomegranate Pear Crostini appetizers are simple and don't need special serving utensils making this pear and pomegranate appetizer perfect for holiday parties.
Vegan Pomegranate Chocolate Tart - Best Served Vegan
An easy, no bake, 10 ingredient vegan pomegranate chocolate tart that would be delicious for a date night, Valentine's Day, or holiday.
Easy Berry Crisp made with Frozen Mixed Berries
This quick and easy berry crisp is made with frozen mixed berries is so delicious and only takes minutes to prepare!
Sheet-Pan Hazelnut Breakfast Tart
A decadent, holiday-worthy, make-ahead breakfast that’ll feed a crowd? Look no further than this kringle-inspired hazelnut breakfast tart.
Small Batch Raspberry Pancakes for One
Treat yourself to these light and fluffy raspberry pancakes made just for one! Quick, easy, and bursting with berry flavor — perfect for solo breakfasts or brunch.
Traditional Irish Barmbrack - Gemma’s Bigger Bolder Baking
Halloween in Ireland is steeped in tradition and lore — but one of the best parts of it has its roots in history: the fruitcake-like Barmbrack recipe!
The Best Apple Fritters Recipe
The best apple fritters you'll ever eat! Delicious Granny Smith apples wrapped and fried in sugary dough will send your taste buds into food heaven!
Apple and Blackberry Kuchen
Kuchen, in this context, may be simply "cake" in German, but what it means in America, taken there by German refugees, is a sweet, but not too sweet, yeasted dough, baked in a slab and topped as desired with fruit, nuts, or both or neither — to be eaten at breakfast or any time with a cup of coffee. If making yeast dough at breakfast time seems unfathomably demanding, relax in the knowledge that you can make this before you go to bed in the evening, leaving it to rise slowly in the fridge overnight. That way, all you need to do in the morning is preheat the oven, take the dough out of the fridge, then knock it back and press it out over the tin, following on from there.
Peach Melba Pavlova
My Peach Melba Pavlova is a dream of a dessert: crisp-edged meringue with a marshmallow centre, spread with softly whipped cream, covered with golden peach wedges and drizzled with a sauce of pureed raspberries, then custard. The custard is an unconventional touch, to be sure, but you have the yolks over from making the pavlova and just one taste of the completed creation will ensure you won’t regret the extra effort! I like to make the pavlova base and the custard a day ahead. Keep the pavlova in airtight container in a cool place as humidity is the enemy of meringue (if I’m not using my oven further, I wait till both pav and oven are cold, and stash the pav base in it, making sure I’ve left a Post-It Note on the oven to tell anyone, my forgetful self included, not to switch it on!) and, once the covered custard is cool, store it safely in the fridge.
Apple Pie Bread Recipe with Honey Caramel Sauce | Let's Eat Cake
This Apple Pie Bread recipe wraps classic apple pie filling in pillowy layers of cinnamon bread. Top with vanilla ice cream and a honey caramel sauce!
