This rice pudding cake is every bit as wonderful as it sounds: an Italian torta di riso, refracted through the prism of someone who loves a bowl of very British rice pudding. 

Rice Pudding Cake With Raspberry Jam Sauce

arborio rice

700 milliliters/1¼ pints full-fat milk

¼ tsp fine sea salt

lemon, zest and 2 tsp juice

75 grams/2¾oz soft unsalted butter,

free-range eggs, separated

75 grams/2¾oz caster sugar

tsp vanilla extract

raspberry jam

lemon juice

raspberry liqueur,

Rice pudding cake with raspberry jam sauce

A warm, soft and squidgy pudding cake, this is both embracingly cosy and almost regally sumptuous.

Chocolate tahini pudding with tahini cream and date molasses

tbsp oil

grams/1¾oz tahini,

grams/1¾oz full-fat Greek-style yoghurt,

free-range egg,

grams/1¾oz caster sugar

grams/1¾oz soft dark brown sugar

60 grams/2¼oz plain flour (or gluten-free flour)

cocoa powder

½ tsp bicarbonate of soda

grams/3½oz chocolate chips

tsp tahini

250 milliliters/9fl oz double cream

date molasses, for drizzling

The lone-dweller, in need of the balm that only a freshly baked biscuit can provide, is faced with a most unsatisfactory choice: do without or make a batch big enough to keep a huge hungry household happy. I had to put that right, and I have created a cookie recipe that answers my every requirement: deeply chocolatey, sweet but not too sweet, and sprinkled with sea salt flakes.

Mine-all-mine sweet and salty chocolate cookies

grams/1¾oz plain flour (gluten free if necessary)

⅛ tsp baking powder (gluten free if necessary)

⅛ tsp bicarbonate of soda

⅛ tsp fine sea salt

grams/1¾oz soft unsalted butter (or dairy-free baking block, if you want these to be vegan)

caster sugar

grams/½oz soft dark brown sugar

vanilla extract

chocolate chips

sea salt flakes

This is a gorgeous, wintry, rib-sticker of a dish, just right to bolster and brighten where skies are dark and the air is chill. If you haven’t come across ’nduja before (pronounced en-doo-ya, with the ‘en’ mumbled, and the stress on the ‘doo’), I can best describe it as being like a fabulously fiery salami pâté, or a chorizo-ish spread (I can only imagine that ’nduja is a Calabrian rendition of the French andouille), and once you start cooking with it, you won’t be able to stop.

Pasta with cavolo nero and ’nduja

large floury potato,

500 grams/1lb 2 ounces giant fusilli (fusilloni)

unsalted butter

150 grams/5½oz ’nduja (see Recipe Tip)

tbsp extra virgin olive oil,

salt

Hands down the best light and fluffy cake-filling I've ever made or eaten. Get ready for a cake-filling, cupcake-topping, spoon-eating recipe to end all recipes.

Hands Down The Best Cake-Filling You'll Ever Eat

vanilla instant pudding mix.

milk

Cool Whip or whipped heavy cream

Whisk pudding mix with milk.

Place in fridge for about 5 minutes to...

Place in fridge for about 5 minutes to set.

Fold in Cool Whip or whipped heavy cream...

Fold in Cool Whip or whipped heavy cream (I used 1 1/2 cups Cool Whip - one normal-sized tub)

Makes enough to fill and top a two-layer...

Makes enough to fill and top a two-layer cake.

Eat, Sleep, Nightshift, Repeat by Tommy Heaney - this was Tommy's starter on Great British Menu.

Eat, Sleep, Nightshift, Repeat by Tommy Heaney - Great British Menu 2018

Beans

1kg cocoa de Paimpol beans beans

chicken stock

carrot

leek

onion

celery

garlic

thyme

basil leaves

smoked pancetta

duck eggs

shredded filo pastry (kadaifi)

milliliters white wine vinegar

Consommé

vegetable stock

sourdough

Mushroom

Shimeji mushrooms

chestnut mushrooms

chardonnay

white wine vinegar

sugar

Confit Tomato

vine, cherry tomatoes

Bacon foam

cream

1sprig rosemary

xanthan gum

Pancetta Crisps

pancetta

Puffs Rice

Wild Rice

litre Rapeseed Oil

Peel the beans and place in stock with carrots, onions, celery and leeks left whole, pour and cover with chicken stock and garlic, add pancetta whole bring to simmer for about 30 minutes.

Poach duck eggs in boiling water with vinegar for 2 minutes, refresh in ice water.

Pack dry then roll in flour. Then roll in filo pastry.

Remove the crust from the sourdough and blend into breadcrumb consistency, toast in oven until golden brown.

Place all ingredients in a pan and reduce on a low heat until you reach soup consistency.

Freeze and thaw, defrost in a j cloth and check for seasoning.

Add chardonnay, white wine vinegar, sugar and garlic and reduce by half.

Quarter the chestnut mushrooms and sweat down in oil. Add Shimeji mushrooms and combine with pickling liquid.

Blanc the tomatoes in boiling water, remove the skin. Combine sugar, salt, thyme and garlic and add all ingredients to the vacpac bag. Sous Vide at 80c for 1 hour.

For the bacon foam, add all ingredients to a vacpac bag and sous vied at 70c for 8 hours.

Pass and blend with xanthan gum. Place in a siphon gun with 2 C02 canisters.

For the pancetta crisps, place between 2 greaseproof trays and bake at 180c for 20 minutes.

For the rice, bring oil to 200c, fry rice for 30 seconds and strain.

I just can’t stop making this. A lover of all cheesecakes, in every one of their manifestations, I had – I must admit – neither eaten nor heard of this until a few years ago. It is, I should say, very easy to make. There’s no crust, it’s just a wodge of tangy cheesecake that, although burnt on top, is only barely set in the middle. The hard thing is learning to take it out of the oven when it feels undercooked.

Basque burnt cheesecake

full-fat cream cheese,

free-range eggs,

300 milliliters/10fl oz soured cream,

cornflour

blackberries

grams/½oz hard pure liquorice pellets

90 grams/3¼oz caster sugar

fine sea salt (optional)

A family favourite, this is a simple one-pot dish which brings comfort and joy, and it is my pleasure to share that with you.

Chicken in a pot with lemon and orzo

chicken,

olive oil

lemons, zest and juice

garlic cloves, grated

tarragon (or dried thyme)

carrots,

leeks,

tsp sea salt flakes (or 1 tsp fine sea salt)

½ tsp dried chilli flakes (optional)

orzo pasta

tbsp finely chopped flat-leaf parsley, plus extra to serve

Parmesan, (optional)

Short on prep time and big on taste, this cheesy broccoli casserole recipe features McCormick&nbsp;Original Country Gravy for rich, hearty flavor. Serve this twist on traditional broccoli casserole as a side dish to your favorite holiday entree.Recipe courtesy of McCormick.

Slow Cooker Cheesy Broccoli Casserole

mccormick original country gravy mix

water

bag (or 12 cups) fresh broccoli florets

cheddar cheese

french's original crispy fried onions

Spray inside of slow cooker with no-stick cooking spray. Mix gravy mixes and water in slow cooker until well blended. Add broccoli; stir to blend well. Cover.

Cook 1 hour on high. Uncover and stir. Cover again.

Cook 2 hours longer on high or until broccoli is tender. Uncover and stir. Sprinkle with cheese. Top with onions. Cook, uncovered, 10 minutes longer on high or until cheese is melted.

Jansson’s temptation is very much the taste of Christmas for Swedes, and I have enthusiastically incorporated it into my own festive eating schedule. And while I do, indeed, serve it with the Norwegian pork ribs, it is so addictively good that I am happy to make a main meal out of it, with a salad or two on the side. 

Jansson’s temptation

onions, approx. 400 grams/14 ounces, thinly sliced

flakes,

black pepper

300 milliliters/½ pint full-fat milk

300 milliliters/½ pint double cream

breadcrumbs (optional)

These are one of my absolute favourite things to eat, an instant sparker of joy; I honestly feel so much better about life knowing there’s always a container or three of them in the freezer. I thrill at their deep gloriousness every time I eat them.

Black pudding meatballs

beef

black pudding

tbsp finely chopped parsley, plus extra to serve

tbsp finely chopped chives, plus extra to serve

grinding pepper

¼ tsp dried chilli flakes

tbsp porridge oats (not jumbo)

beef olive oil

onions, roughly chopped

tbsp finely chopped flat-leaf parsley

x 400 grams tins chopped tomatoes

tomato purée

Worcestershire sauce

Sometimes I can get so fixated on a recipe that I find it hard to step away when, even after repeated testing and retesting, what I’m looking for continues to elude me. I’m glad that I persisted here, where more reasonable people would long since have given up, as I have finally created the dark, treacly bread I had hitherto only imagined and obsessed over.

I love this bread with smoked salmon, smoked trout, any smoked fish. And this is indeed how I suggest you serve it as a first course, if one is wanted.

No-knead black bread 

500 milliliters/18fl oz Irish stout,

large free-range egg, at room temperature, separated

dark muscovado sugar

tbsp extra virgin olive oil

tbsp black treacle

300 grams/10½oz dark rye flour

300 grams/10½oz strong white bread flour

cocoa

tsp activated charcoal (optional)

tsp nigella seeds, plus 1 tsp for sprinkling

tsp caraway seeds

fennel seeds

yeast

1¼ tsp fine sea salt

vegetable oil, for greasing

salmon

dill fronds

This makes one of the best Sunday-lunch puddings you will ever eat. If by any chance you have any leftovers, they microwave most satisfactorily.

Top 13 eat recipes from across the web

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Top Tags

Rice Pudding Cake With Raspberry Ja...

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Eat, Sleep, Nightshift, Repeat by T...

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Top 13 eat recipes from across the web

The most viewed eat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rice Pudding Cake With Raspberry Ja...

Chocolate tahini pudding with tahin...

Mine-all-mine sweet and salty choco...

Pasta with cavolo nero and ’nduja

Hands Down The Best Cake-Filling Yo...

Eat, Sleep, Nightshift, Repeat by T...

Basque burnt cheesecake

Chicken in a pot with lemon and orz...

Slow Cooker Cheesy Broccoli Cassero...

Jansson’s temptation

Black pudding meatballs

No-knead black bread

Lemon and elderflower drizzle puddi...

The most viewed eat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine