|Phil Vickery Pudcast: Rum & Raisin Custard|
This month, Phil shows us how to make Rum and Raisin Custard.
|Phil Vickery Pudcast: Pancakes|
Phil helps us get our flipping skills up to scratch ready for Pancake Day
Jam on your morning toast or afternoon scone is a comfort and a treat, and when you can say your blueberry jam is home made it's an added source of pride! Making your very own jam and jelly is really easy; here are our tips, golden rules and recipes to get you started...
|Phil Vickery Pudcast: White Chocolate and Raspberry Cookies|
This month Phil brings us his recipe for White Chocolate and Raspberry Cookies.
|Phil Vickery Pudcast: 5-minute Desserts|
Phil brings us three mini puds that can be whipped up in just 5 minutes: Chocolate Cherry Layer, Caramel Fondue and Quick Mango Fool.
Home made caramel is a perilous exercise that often leads to disaster, but once you get the hang of it it's easy. Here’s how to make a real home made liquid caramel and all its variations.
|Types of sugar|
Although sugar is more and more criticised these days, it is still just as appreciated. Sugar is an important ingredient in cooking. To find out all about the different types, how it is processed and used in cooking, follow our guide...
|How to make candied fruit|
Bright colours, funny shapes, soft texture and flavours from yesteryear...candied fruit remains a favourite, especially on special occasions. But we rarely dare make it ourselves for fear it's too complicated...
Sorbets are often colourful, always deliciously fruity, always refreshing and a lot less calorific than ice cream. A simple mix of water, fruit and sugar, sorbets are ideal if you're watching your weight and they're easy to whip up wuth or without an ice cream maker...
Summer, the sun, bikinis and ice cream! What’s more refreshing than a cold ice cream when the temperature rises? And today, with ice cream makers more easily available, making your own has become child’s play...
What better than an ice-cold milkshake in summer? Flavours and combinations are endless, though vanilla, fruit and chocolate remain favourites. Milkshakes are very simple to make and so good! Here’s a...
|Mouthwatering strawberry desserts|
The possibilities for yummy strawberry puddings are endless, but here are our personal favourites for you to road test!
Custard is more than a side serving: it can soften acidic desserts or bring out the flavour of a dessert with its subtle vanilla flavour. It's usually served hot with puddings, but can also be served cold and set (as in custard creams), or in various thicknesses depending on your recipe...
Praline is frequently used in cakes and confectionery. Individual pralines are delicious with coffee, or praline can be used to garnish cakes and confectionery, where the possibilities are simply endless...
Our Mocha Nectar, Coffee Eclairs, Coffee Souffle or Chocolate Coffee Cake will round off any meal on an indulgent note!
Sweet, crunchy pastry makes delicious strawberry tarts, fruit pies and cream pastries that remind us of our childhood! It's child's play to make, too. Here are our rules, recipes and tips for perfect pastry every time...
Shortcrust pastry is used to make pies, tarts, quiches, turnovers and crusts. It's a versatile, simple and essential kitchen staple. Here's our basic recipe and tips.
Many are reluctant to try puff pastry because they think it's complicated, takes too long and you need to be a masterchef to do it. Wrong! You do need a bit of time on your hands, but you can always do other things in between stages...
Whether you're making dry, sticky, French, Italian or Swiss meringue, all are made using the same two ingredients: egg whites and sugar. Variations are made by altering the quantities, the type of sugar used and the way you add the egg whites...
Eating whipped cream feels like eating a fresh, soft, sweet cloud. It's a calorific bomb, but so good it's hard to resist! Whipped cream was first invented in 1660 by Vatel in the city of Chantilly in France...