Puddings take many of us back to childhood – and Rachel has put together a scrumptious selection that will wow dinner party guests and get your family demanding ‘seconds’.
Rachel’s favourite? Probably a toss between the Rhubarb & Stem Ginger Fool and the Chatsworth Raspberry Bakewell Tart which she inherited from Deborah, Duchess of Devonshire. Sadly not ‘the original’ Bakewell Pudding recipe from the Derbyshire town of Bakewell – apparently that’s a closely-guarded secret. But Rachel is convinced that the Chatsworth recipe is pure, utter, indulgent Bakewell heaven!
Decadent desserts and puddings that take us back to childhood.
Piccolo Parsnip and Orange Cake with Mascarpone Frosting Ingredients 250g self-raising flour 1 tsp baking powder 250g butter, softened 250g brown sugar 4 medium eggs 2 tsp mixed spice 300g Piccolo
Rhubarb and Stem Ginger Fool Serves 6 Ingredients 900g young, pink rhubarb 200g granulated sugar 1 orange, juiced 1 tbsp stem ginger, finely chopped 1 vanilla pod, halved 275ml full fat
Chatsworth Raspberry Bakewell Tart Serves 8 Ingredients 175g plain flour 25g icing sugar 125g unsalted butter, chilled and diced 1 large egg yolk 2 tablespoons cold water Filling 3tbsp Chatsworth
