Hunker down and bake one of these warming winter puds this hibernation season
Sticky toffee pudding with toffee sauce
An old-school favourite, this sticky toffee pudding is a guaranteed crowd-pleaser. Juicy medjool dates give the sponge a wonderful moistness, while the brown sugar and treacle work together to add a deep toasty flavour. Douse in toffee sauce and don’t be shy with the dollop of clotted cream.
Apple and cider bread pudding
A modern twist on the classic bread and butter pudding, best served with lashings of warm custard. Left to soak overnight, the fragrant cider-and-orange syrup infuses the bread, the sultanas swell, and once folded with fried apples and baked, something rather wonderful happens.
Plum pudding
Stella West-Harling MBE shares her plum pudding recipe – a fab sponge pudding that invites you to use whatever fruit is in season and takes your fancy. Ready in under an hour and made with simple store cupboard ingredients, it’s ideal for satisfying midweek cravings for something sweet, fluffy and warming.
Forager’s crumble
Scour the hedgerows and trees to pack this crumble with wild finds. This apple and blackcurrant version, created by Trencherman’s Guide editor Abi Manning, can be adapted to include any seasonal fruits that are ripe for foraging. Serve it warm with a scoop of Trewithen Dairy clotted cream for extra luxe factor.
Leftover bread treacle tart
Avoid food waste and give stale bread a second wind with this ingenious treacle tart recipe from Tom Robinson, chef-owner of Tom’s Lyme Regis. A moreish, gooey dessert encased in golden pastry, it pairs spectacularly with a generous spoonful of clotted cream and an extra drizzle of golden syrup.
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