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Chocolate orange pond pudding se rv e s 4–6 150g unsalted butter, cut into 1–2cm cubes, plus extra for greasing 185g self-raising flour 15g cocoa powder 20g caster sugar 125g shredded suet 1 orange 150–175ml whole milk 150g soft dark brown sugar 25g dark chocolate, chopped into small pieces Equipment 1.2 litre pudding basin

This is my take on Sussex pond pudding – the classic suet pud boiled with a whole lemon inside. I use a whole orange instead and add chocolate. The juice from the fruit combines with the melted chocolate, butter and sugar to create an irresistible sauce that floods out as the pudding is cut – hence the name. Grease a 1.2 litre pudding basin with butter. Mix the flour, cocoa, caster sugar and suet together in a large bowl. Finely grate the zest of the orange and mix this in too. Gradually work in enough milk to form a soft, slightly sticky dough. Take a third of the pastry. Roll out on a lightly floured surface to a circle slightly bigger than the basin. Invert the basin onto the pastry and cut around it to form a lid. Add the offcuts to the remaining pastry and roll out to a circle, about 30cm in diameter. Use this to line the pudding basin. Make sure there are no cracks in the pastry. Put half the butter, brown sugar and chocolate in the lined basin. Pierce the zested orange all over with a skewer and sit it on top. Add the remaining butter, sugar and chocolate. Dampen the pastry edges with milk or water and put the pastry lid on top. Press the edges together to seal and trim off the excess. Place a piece of baking parchment on a sheet of foil and make a large pleat in the middle, folding both sheets together. Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle (as shown on page 91). Stand the pudding basin in a large pan and pour in enough boiling water to come halfway up the side of the basin. Put a tight-fitting lid on the pan and bring to a simmer. Lower the heat to maintain a simmer and steam the pudding for 2¼ hours. Top up the boiling water during this time if necessary so the pan doesn’t boil dry. Lift the pudding basin from the pan. Remove the paper and foil and run the tip of a small, sharp knife around the edge of the pudding, to help release it, if necessary. Invert a large plate or deep dish over the top of the basin and turn both over to unmould the pudding. Serve at once, cutting into the pudding carefully as the juices flood out (the orange isn’t intended to be eaten). Serve with cold cream.

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Bread and butter pudding No recipe collection should be without a bread and butter pudding. It is such a simple and rich pudding, but so rooted in Great Britain. Served straight from the oven, this is one of the best puddings ever!

Serves 4–6 butter, softened, for greasing the dish and spreading 1/ loaf of white bread, about 500g 2 1 nutmeg 600ml double cream 1 vanilla pod, split in half lengthways and the seeds scraped out 75g caster sugar 8 large egg yolks 150g raisins demerara sugar for glazing your favourite ice cream (my favourite is Buffalo Vanilla Ice Cream on page 217), to serve (optional)

Grease an ovenproof serving dish with butter. Remove the crusts from the bread, then slice and butter each slice. Spread the slices out on your work surface and grate the whole nutmeg over them, then leave them to one side until needed. Put the cream and vanilla seeds and pods into a saucepan over a high heat and bring just to the boil. Whisk the sugar and egg yolks together in a heatproof bowl. Pour the boiling cream onto the egg mix, whisking, then leave to one side to cool a little. Pass the custard through a fine sieve. Pour a layer of the custard into the greased dish. Sprinkle with some of the raisins and then add a layer of bread. Repeat this process until all the ingredients have been used. Leave on one side to rest for 25 minutes. Meanwhile, preheat the oven to 130°C/ Gas Mark 1/2 . Place the pudding in the oven and bake for 25–30 minutes until the custard is just set. Remove the dish from the oven and leave the pudding to stand for 10 minutes. Sprinkle a thick layer of demerara sugar over the top and use a blowtorch to caramelise. Serve with ice cream, if you fancy.

“ No recipe collection should be without a bread and butter pudding... this is one of the best puddings ever!”

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Proper Pub Food


To Josh – my special boy Acknowledgments Thank you to everybody involved in this book at Bloomsbury, in particular my editor Natalie Hunt, for her unstinting dedication to the project; Nikki Duffy and Janet Illsley, for their excellent work on the text; Jude Drake, Ellen Williams, Amanda Shipp, Roísín Nield, Nikki Morgan, Marina Asenjo and Xa Shaw Stewart for their support and creativity. This book would not have been possible without the talents and patience of the wonderful Claire Bassano and the creative vision of photographer Peter Cassidy, and designers Peter Dawson and Louise Evans. Thank you to the production team behind the series at Spun Gold Television, Nick Bullen, Chris Kelly and Dunk Barnes, and to Gerard Melling and Damian Kavanagh at the BBC for making it happen. Finally thanks to my agents Geraldine Woods and Anna Bruce who championed this from the outset… and have always had a soft spot for pies and puds!

First published in Great Britain 2013 Text © Paul Hollywood 2013 Photography © Peter Cassidy 2013 By arrangement with the BBC. The BBC is a trademark of the British Broadcasting Corporation and is used under licence. BBC logo © BBC 1996. The moral right of the author has been asserted. Bloomsbury Publishing Plc, 50 Bedford Square, London WC1B 3DP Bloomsbury Publishing, London, New Delhi, New York and Sydney www.bloomsbury.com A CIP catalogue record for this book is available from the British Library. ISBN 978 1 4088 4643 8 10 9 8 7 6 5 4 3 2 1 Project editor: Janet Illsley Designers: Peter Dawson, Louise Evans www.gradedesign.com Photographer: Peter Cassidy Food editor: Nikki Duffy Recipe development consultant: Claire Bassano Food stylists: Claire Bassano and Nikki Morgan Props stylist: Roísín Nield Indexer: Hilary Bird Printed and bound by Mohn Media, Germany

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First published in Great Britain in 2013 by Absolute Press, an imprint of Bloomsbury Publishing Plc Absolute Press Scarborough House 29 James Street West Bath BA1 2BT Phone 44 (0) 1225 316013 Fax 44 (0) 1225 445836 E-mail office@absolutepress.co.uk Website www.absolutepress.co.uk Text copyright © Tom Kerridge, 2013 Photography copyright © Cristian Barnett, 2013 Front cover photo © Outline Productions Limited 2013 The BBC is a trademark of the British Broadcasting Corporation and is used under licence. BBC logo © BBC 1996. Publisher Jon Croft Commissioning Editor Meg Avent Art Director Matt Inwood Project Editor Alice Gibbs Editor Beverly LeBlanc Photographer Cristian Barnett Photography Assistant Roy Barron Food Styling Tom Kerridge, Nicole Herft and Anna Horsburgh Props Stylist Cynthia Inions Indexer Zoe Ross

The rights of Tom Kerridge to be identified as the author of this work have been asserted by him in accordance with the Copyright Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic or otherwise, without the prior permission of Absolute Press. A catalogue record of this book is available from the British Library ISBN: 9781472903532 Printed in Italy by Printer Trento A note about the text This book was set using Helvetica Neue and Clarendon. Helvetica was designed in 1957 by Max Miedinger of the Swiss-based Haas foundry. In the early 1980s, Linotype redrew the entire Helvetica family. Helvetica Neue was the result. Clarendon was designed in 1845 by Robert Besley for the Fann Street Foundry. It was refreshed by Edouard Hoffmann and Hermann Eidenbenz at the Haas Foundry one hundred years later.

Bloomsbury Publishing Plc 50 Bedford Square, London WC1B 3DP www.bloomsbury.com

Two Pudding Recipes from Paul Hollywood & Tom Kerridge  

Chocolate & orange pond pudding from PAUL HOLLYWOOD'S PIES & PUDS; bread & butter pudding from TOM KERRIDGE'S PROPER PUB FOOD

Two Pudding Recipes from Paul Hollywood & Tom Kerridge  

Chocolate & orange pond pudding from PAUL HOLLYWOOD'S PIES & PUDS; bread & butter pudding from TOM KERRIDGE'S PROPER PUB FOOD