When the weather cools down and cozy sweaters come out, nothing hits the spot quite like a warm, comforting dessert. Bread ...

My English husband’s two favorite desserts are quintessentially British: apple crumble (with custard, if he can get it — that ...

Soak the raisins in the Grand Marnier overnight if possible or at least for a few hours so that they puff up. Grease an ovenproof dish that is about 9x9 inches. Butter both sides of the bread and ...

A perfect Christmas pudding of raisins, apples, dates and warm flavors like cinnamon, ginger, honey, a dash of rum etc. Pour the batter into oiled pudding tins. Cover with butter paper and tie with ...

Golden and green raisins are often used in creamy Indian milk-based puddings such as vermicelli or rice pudding. They work well with almonds, cardamom or rosewater.

This is my adaptation of a 1968 Edmonds Cookbook recipe for a steamed pudding. It is served with custard, what the French called creme anglaise. Once you know how to make real custard, powdered ...

Boil rum and raisins in small saucepan 30 seconds then remove from heat and let stand while making pudding. Bring water with salt to a boil in a 3 to 4 quart heavy saucepan. Stir in rice and ...

Golden and green raisins are often used in creamy Indian milk-based puddings such as vermicelli or rice pudding. They work well with almonds, cardamom or rosewater.