fruit pudding

Try these delicious, fruity French treats

Nectarine & raspberry gratin

nectarines,

punnet raspberries

double cream

demerara sugar

cocoa powder

Heat the grill to medium. Place the nectarines cut-side up in 4 individual gratin dishes and pile the raspberries in the centre of each half. Drizzle cream over the fruit, sprinkle with sugar, then grill for 8-10 mins until bubbling and golden. Dust with cocoa and serve.

Make this classic rhubarb crumble for an easy, family-friendly dessert. Use seasonal rhubarb and a handful of ingredients to make a stunning pud.

Rhubarb crumble

rhubarb,

golden caster sugar

tbsp port (optional)

self-raising flour

butter, chilled

light brown muscovado sugar

chopped walnuts (optional)

Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.

Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.

To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.

Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.

Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.

Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.

Delicious sweet nutty loaf, great for snacks for all the family.

Banana & pecan fudge loaf

bananas

eggs

butter

100 grams/4 ounces toffee yogurt

light muscovado sugar

½ tsp baking powder

pecan

pack Werthers chewy toffees, roughly chopped

Heat the oven to 160C/fan 140C/gas 3. Butter and line the base of a 900g loaf tin. Mix together the bananas, eggs, butter, toffee yogurt and sugar, until well combined. Sift the flour and baking powder together and fold into the mixture, then fold in three-quarters of the pecan nuts and half the toffees.

Spoon the mixture into the tin and level the top. Sprinkle on the remaining nuts and toffees. Bake for 50-55 mins until the loaf is risen and feels springy. Cool in the tin, then remove and peel off the lining. Will keep, wrapped, in an airtight container, for up to 3-4 days.

A big tray of glistening sugared plums is the perfect way to welcome in the winter months

Sugar plums

white granulated sugar

cinnamon

red plums

Heat oven to 200C/180C fan/gas 6. Mix the sugar and cinnamon in a bowl. Whisk egg white, then roll the plums first in egg white and then the cinnamon sugar until very well coated in a sugary crust.

Space apart in a buttered baking dish, then bake for 15 mins or until the plums are crusty, cooked through and starting to be juicy. To test, poke in a cocktail stick; if it goes in easily, they are ready.

A gorgeous looking tart that is fantastic for any occasion - from morning tea to decadent dessert

Flat apple & vanilla tart

pack puff pastry, preferably all-butter

apples

lemon

butter,

vanilla sugar

tbsp caster sugar

apricot conserve

Heat oven to 220C/fan 200C/gas 7. Roll out the pastry and trim to a round about 35cm across. Transfer to a baking sheet lined with parchment paper.

Peel, core and thinly slice the apples and toss in the lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off.

Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-20 mins until the apples are tender and the pastry crisp.

Warm the conserve and brush over the apples and pastry edge. Serve hot with vanilla ice cream or crème fraîche.

Whip up this yoghurt-based fruity syllabub dessert in only 20 minutes - great for a last minute dinner party

Gooseberry fool

gooseberry

Greek yogurt

icing sugar

tsp vanilla extract

Put the gooseberries and sugar in a pan with a splash of water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Squash the gooseberries with a potato masher or fork until pulpy. Cool then chill until cold in the fridge.

Put the yoghurt in a bowl and beat with the icing sugar and vanilla until smooth. Gently whisk in the cream (it will thicken as you whisk so don’t overdo it). Ripple through the gooseberry pulp then spoon into pretty glasses or bowls to serve.

A decadent dinner party pudding or family afternoon treat

Crunchy raspberry ripple terrine

raspberries

pot double cream

meringues shells,

Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, and set aside. Line a 1 litre loaf tin with cling film. Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal). Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins.

Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue. Pour the raspberry purée over the mix in a zigzag, then gently pour into the lined loaf tin. Freeze for minimum 4 hrs and serve in slices with the remaining whole raspberries.

Top 7 fruit pudding recipes from across the web

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

Top Tags

Nectarine & raspberry gratin

Rhubarb crumble

Banana & pecan fudge loaf

Sugar plums

Flat apple & vanilla tart

Gooseberry fool

Crunchy raspberry ripple terrine

Top 7 fruit pudding recipes from across the web

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

Top Tags

Nectarine & raspberry gratin

Rhubarb crumble

Banana & pecan fudge loaf

Sugar plums

Flat apple & vanilla tart

Gooseberry fool

Crunchy raspberry ripple terrine

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