You don’t need a magic wand to turn plain white rice into a creamy and decadent dessert. This seasonal rice pudding is nothing like the rice pudding Grandma made. If you would have asked me how much I ...

First, bring some water to the boil in a pan (in which you are later going to steam your pudding), and put in your whole orange to boil fast for at least 10 minutes with the lid on. Meanwhile, great a ...

I've never much cared about making baking pretty: a well‑made cake, pudding or pie has its own messy brand of good looks that needs no dolling up. The hubristically self‑proclaimed "centrepiece" bake ...

Combine the first 5 ingredients in a blender container; cover and blend at medium speed for 30 seconds. Transfer mixture to the top of a double boiler; cook, stirring frequently, over boiling water ...

Adjust the oven shelf to the middle position and preheat the oven to 180°C. Keep a buttered 30x24cm ovenproof dish handy. 1 Warm the milk to just below boiling point and remove from heat. Add the ...

1. Melt 2 tablespoons butter and brush on the inside of a 2-quart mold. 2. Cream 1 cup butter with sugar until light and fluffy. Add eggs, one at a time, and beat well. Add orange juice, orange zest ...

Savour the irresistible blend of cranberry and orange in this delightful dessert. Enhance the experience by topping it with a luscious orange sauce before serving. In a large bowl, combine 1 cup of ...

Place warm water in the cooker and turn to low while preparing the pudding. Grease a 4-cup capacity pudding basin. Whisk the egg and sugar together, then mix in the milk, flour and butter all together ...

Full of cocoa and deliciously dense, this pudding is best made up to 24 hours in advance to let it absorb some of the juice from the oranges. Lining your pudding mould with peeled orange slices ...