Light and moist chocolate self-saucing pudding with whipped cream or ice-cream, there is no better way to warm up on a cold winter�s night than indulging in this delicious pudding.

Stir the rice occasionally to help prevent sticking. Use a clean, dry bowl and beaters to beat egg whites to achieve a good foam. Note

When cooked, remove custard from water bath to allow to cool and prevent overcooking. Try pears, bananas or rhubarb in place of apples. Note

Some sultanas or chopped dates would be delicious in the pudding. Note

Don’t add sugar to egg-whites until foam tips bend slightly (soft peaks) when beaters are removed. Note

If you can’t find mini brioche, you will need about 300g of a large loaf. Alternatively, you can use croissants or fruit bread. Note

Use any jam of choice for this dish. If liked, replace evaporated milk with half milk and half cream. Note

This is best made a day in advance of serving. If you don’t want to use alcohol, replace the liqueur with fruit juice. Note

Halve cherry tomatoes if large. Test custard is set by inserting knife into the centre – if it is clean when removed the custard is set. Note

makes 10 BRANDY BUTTER: Using electric beater, beat 200g butter with 1/2 cup icing sugar in a bowl, until creamy. Gradually beat in 1/4 cup brandy. To reheat puddings, steam 20 minutes, or microwave one at a time on medium (50%) heat for 1-2 minutes, until warmed through. Note

Check water halfway through cooking and top up if necessary. Note

Texas muffin pans are 3/4 cup in capacity. If preferred, use a regular 1/3-cup muffin pan and bake for 15-20 minutes. It will make about 8. Note

Can be made with milk chocolate in place of white. Note

If brioche is not available, use fruit bread or plain bread. Note

Insert a skewer into centre of pudding – if it comes out clean the pudding is cooked. Note

These recipes are a good way to finish up all those little bits of left-over jam in your fridge. Try mixing the jams together. Note

For ease, try using cooking oil spray to grease ramekins. You can add 1/4 cup chopped pecans to the mixture in step 3, if you like. Note

To make a souffle that is elevated above the rim of the serving dish, you must make a collar. Cut 4 strips of paper about 10cm wide and long enough to fit around each souffle dish. Fold in half. Wrap around each dish so it forms a collar around the edge. Secure with string or […]

For an extra touch of luxury, hide 8 chocolate caramel sweets between croissant halves before baking the pudding and allow them to melt during cooking. Note

You may need more sugar, depending on the tartness of the rhubarb. Use another mix of fruits such as apples, rhubarb and frozen berries. Note

A delicious alternative to classic Christmas pudding. Impress your guests with this show stopping ice cream Christmas pudding, which can be made up to one month ahead of time.

Add some extra chopped walnuts or pecans to cake mixture if desired – but remember this will increase the fat content. Light evaporated milk, thickened with cornflour, can be substituted for cream in many dishes, sweet and savoury. Note

Optional sauce: Combine lychee syrup, half the mint leaves and lime zest in small saucepan. Simmer syrup for 8-10 minutes until thickened slightly. Add lychees, stir until heated through and serve over rice pudding. Note

This puffs on cooking and will sink slightly as it cools. It is very like a custard, so will be ready when it wobbles slightly. Note

If pudding is beginning to brown too much, cover with baking paper and foil for remainder of cooking time. Note

Do not start adding sugar to the egg-whites until foam tips bend slightly when you remove the beaters (called soft peaks). Dust the pudding with icing sugar to serve, if you like. Note

You can use any canned fruit in this pudding. Note

MAKES 4 Canned, fresh or frozen fruit can be used, but remember to drain all canned fruit well before using. Note

Line pudding moulds with a small square of baking paper – it can even extend up the sides. Wrap each pudding in 2 layers of plastic wrap and 1 layer of foil. Freeze for up to six months. Defrost overnight at room temperature. To reheat, remove foil and heat in microwave on Medium (50% power), […]

Chase away those winter blues with this scrumptious chocolate pudding.

Check water level in wok half-way through cooking and top up with more boiling water if necessary. Note

Check the water level in the saucepan halfway through cooking and top up with more boiling water if needed. Note

To use a pudding basin with no lid, cover the mixture with baking paper and foil, making a pleat in the centre of both to allow for expansion. Secure with string. Note

Sticky date pudding is the ultimate in dessert indulgence and perfect for a chilly night in. Soft, sweet, buttery pudding enrobed in a gorgeous butterscotch sauce.

Soft, sweet, buttery pudding enrobed in a gorgeous butterscotch sauce is the perfect dessert on a cold winter�s night. This sticky date pudding recipe is the ultimate dessert indulgence.

Use a lime in place of the lemon, if you prefer. Tip: Whip the egg-whites and fold through the custard mixture just before you bake. Never leave the mixture sitting around with the egg-whites folded through. Note

Brioche can be replaced with thick cafe-style slices of fruit loaf, if preferred. Note

Do not overcook pudding- they become too dry. Note

Pie apple is available in cans or jars. Or use 1 peeled cored and chopped green apple instead. Note

Sweet, rich and utterly decadent, these gorgeous desserts are packed full of fresh dates and are beautiful enjoyed warm with a dollop of fresh cream or ice-cream.

This recipe used granny smith apples. You will need two large lemons for the rind and juice. Note

If you like, keep the poaching liquid to make a syrup. Remove pears and return to stove top on medium-high heat. Simmer for 20 minutes until liquid is reduced and syrupy. Note

Light and moist chocolate self-saucing pudding with smooth chocolate sauce. There is no better way to warm up on a cold winter's night than a warm, sticky chocolate pudding.

You can't beat chocolate self-saucing pudding with ice-cream or thick cream on a chilly winter's night. This recipe makes it easy to indulge a little more often, it's that easy...

Be careful not to let water boil rapidly or pudding will rise too quickly, creating holes. Note

Makes 6 Note

This dish can be made in 4 individual ramekins instead – reduce cooking time to 20-25 minutes. Note

This can also be made in a 6-cup ovenproof dish and baked 50-55 minutes. The custard is cooked when the point of a knife inserted in the centre of the pudding comes out clean. When custard is cooked, remove puddings from water bath and allow to cool. Note

Place serving platter in freezer for half an hour beforehand to prevent base from melting too fast. Note

Fresh berries can be used instead of frozen for the filling. Reserve a little syrup to drizzle over the top when serving. Note

This scrumptious lemon delicious pudding is ready in less than 30 minutes and is perfect enjoyed for a sweet afternoon tea treat that is great accompanied with a hot cup of tea or coffee.

The gelatine and meringue mixtures must be at the same temperature when they are combined – if they’re not, the mixture will split and produce lumps or threads of set gelatine. Equalise temperatures if necessary by combining a little of the mousse mixture with the gelatine, then whisking it back into the mousse. For vegetarians, […]

Test with the tip of a knife. If set, the knife is clean when removed. Note

As the weather starts to get colder, it's time to revisit warming Autumn desserts and this crumble is a real winner.

Quince can be baked in an ovenproof saucepan or dish, ensuring sugar is dissolved and quinces covered. Place in a slow oven, 150°C, for 3-4 hours. Note

Use a ring mould to reduce your cooking time to 1 hour. Note

Also try using other sweet scones, or even muffins. Note

This can be made in individual dishes – cooking time will reduce to about 40-45 minutes. Note

Make these rice puddings with leftover cooked rice. Note

When you tie the baking paper and foil with string, leave a long piece of string to allow for easy removal from the cooker. Note

Coconut juice and pulp is available from Asian food stores, or use coconut water. Note

We used mixture of small frozen berries, including raspberries, blueberries and blackberries. Avoid frozen berry mixes using strawberries as they may leak excess juice into the custard. Note

Use fresh blueberries if preferred, but if you are using frozen blueberries, be sure to add them while still frozen. Note

VARIATION TIP: Try using nashi pears instead of apple. STORAGE TIP: Wrap individually and freeze for up to 1 month. Thaw and reheat in the microwave oven on high power, 20 second each. Note

If cooking for children, use orange juice instead of rum. Note

Once syrup starts to turn golden all around edges of pan, remove from heat and swirl gently until colour changes to a medium toffee colour. Be careful not to cook too long or toffee will taste burnt. Note

Test pudding with a skewer – if it comes out clean and dry, the pudding is cooked. Note

Pop these puddings in the oven before you sit down for dinner. Ensure they have room to rise by making pleats in the baking paper before cooking. Note

What makes this one of the most sumptuous Christmas puddings is the use of fresh cherries, which come into season in December.

Recipe is best made just before serving. It’s important to have the apple mixture as hot as possible before spooning over the sponge topping; the heat from the apple starts the cooking process. Note

This recipe is also gluten-free. Note

Use rolled oats instead of muesli. You can use canned diced peaches instead of pie fruit peaches. Note

Drain peaches and place on a paper towel to drain excess. If desired, reduce juice from can and use as a syrup for the cakes, fruit salad or with savoury dishes. Note

Don’t have ramekins? Use teacups, but make sure they’re ovenproof. Note