As you might have noticed, I’m all about comfort food at the moment.
Soup is still my absolute favourite (with cream of tomato, tomato & lentil & butternut versions featuring heavily in my diet this month), but I’d be lying if I pretended like what I really crave lately is carbs.
Pasta, mash, rice and all sorts of nursery puddings… basically all the beige things!
Best of them all though?
This incredible, festive take on the classic bread & butter pudding.
There’s something so comforting about bread & butter pudding – and this version, made with Karaway Bakery’s delicious cinnamon, walnut and raisin brioche loaf takes this classic British pudding a step further.
Soft and indulgent, with crunchy nuts and moist raisins scattered through and the warm aroma of cinnamon, it’s the sort of food winter is made for.
So make the most of the cold season and pud‘ it on your menu… You can thank me later!
More comfort food recipes
Italian-style sausage casserole
Butternut squash pasta bake (V)
French apple turnovers (V)
Sticky date porridge (VE, GF)
As a child, my favourite day of the year was the much-anticipated family trip to one of the gigantic superstores for our annual back-to-school shopping trip.
Beautiful new notebooks. Pens in every colour of the rainbow and the fountain pen I had been dreaming of for month. And -best of all- the promise of warm-from-the-oven classic apple turnovers for le goûter.
It truly was the most wonderful time of the year!
My schoolyears are now far behind me but my love for the puffed up little pockets of autumn joy of my childhood remain.
Light, crisp, buttery, filled with warm cinnamon sprinkled apple and just so goddamn apple-ing!
The ultimate fall snack and the perfect accompaniment to a nice cuppa!
More fall recipes
My favourite squash soup (VE)
Butternut squash pasta bake (V)
Apple & black pudding sausage rolls
Halloween monster brookies (V)
Though not quite as popular this side of the Atlantic, cobbler, the American cousin to our much beloved crumble, is a rustic affair of the most delicious sort.
Much like its British relative, it’s hot, sweet and incredibly comforting, especially when it’s of the apricot or plum variety.
Much like its British relative, it’s hot, sweet and incredibly comforting – perfect as the cold nights slowly draw in.
Especially when said cobbler is of the plum variety with a cornbread-meet-biscuit topping.
Sharp, sweet, crunchy and crumbly all at once, this polenta plum cobbler is one of the very best things about Autumn.
Give it a try – you’ll see, it’s a-maize-ing!
More Autumn pudding ideas
The best (no-frosting) carrot cake (V)
Mustard & onion quiche (V)
Garlic butter mushroom buns (V)
Carrot cake is one of my absolute favourites.
I mean, when else can you eat cake and say it’s one of your 5 a day?
But I almost never have it because it always comes with a veeeeery generous serving of frosting.
And I don’t like frosting.
Obviously, I couldn’t allow that no-cake non-sense to continue.
I tried skipping the frosting altogether – but it simply doesn’t work.
Without it, traditonal carrot cake is quite dry and all in all a bit… meh.
Unless, that is, you add my secret ingredient to your carrot cake.
The secret to the best, moist-est carrot cake?
So obvious I wonder how I didn’t think of it before.
So if you’re not big on frosting, try this carrot cake recipe – it’ll whisk you off you feet!
More amazing pud’ recipes
Crumble in a jar (V)
Vegan chocolate mousse (Vegan, GF, DF)
Cranberry oatmeal cake (V)
Lately, I’m about 75% tomatoes (because tomato glut season and all that) and 25% peaches.
What can I say: when my favourite fruit & veggies are in season (and consequently cheap), I
become completely obsessed try and make the most of it.
As far as peaches are concerned, that means having them for breakfast with yoghurt, carrying boxes of chopped peach for on the go snacks, making jam…
And of course, crumble.
Crumble is one of my favourite desserts.
It tastes THE BOMB and it’s the easiest thing to make.
You know how partial I am to a lazy dessert.
Especially when said lazy dessert looks faaaaaaaar more impressive that it actually is.
And even more so if said lazy dessert, like these crumble in a jar, can be slipped into picnic baskets/totes/briefcases or gym bags.
Perfect for al-desko/fresco lunches, suppers or a particularly indulgent snack… No matter the time of the day, those crumble in jar are just peachy!
More dessert recipes
Vegan chocolate mousse
Vanilla lemon posset
When it comes to dessert, I love a good chocolate cake. I have a thing for anything raspberry. I find it hard to resist a gooey brownie.
But my one true love are lemon puddings.
There’s something about zesty, creamy citrus desserts that simply makes my heart sing.
My absolute fave is a good (aka my dad’s) lemon tart (with no meringue), but I’m also quite partial to a beautiful, just set lemon posset.
The first time I tasted a lemon posset was at my former local The Pig & Butcher.
It was love at first bite.
Silky smooth, super light and tart, with just a hint of vanilla, this recipe is just as good.
So, if life gives you lemons… give it a go!
More easy pudding recipes
Classic Chocolate Mousse (V, GF, dairy free)
Orange Salad with Spiced Cranberry (Vegan, GF, dairy free)
Mojito Lemon Curd (V, GF)
When it comes to food, I don’t have many pet peeves.
Want to re-invent a classic by putting a massive twist on it? Go ahead (and let me know how it goes). Craving your favourite summer dish in the middle of winter? By all means, switch up ingredients to create some more seasonally version. Allergic to this or that ingredient? Trying to avoid gluten/dairy/fat? Your call.
But there is one thing I simply cannot allow and that is anyone trying to pass off any- and everything, and especially not cream-based recipes, as chocolate mousse.
Of course, there is a time and place for cream and chocolate to come out and play together. And that place would be in a ganache, or a crémeux, or a pot de crème even. Not in a mousse.
Because, and trust me I have eaten my way through many a so-called ‘mousse’ before I came to this conclusion, there is one way to make a proper, classic chocolate mousse. And that is with chocolate and eggs.
It’s better for you (less fat, more protein), it’s A LOT less fussy to make and it tastes SO MUCH BETTER.
Point, set, match and end of the debate.