Be sure to make the seal tight so moisture cannot get inside. It is important to keep the water in the saucepan topped off, so boil some water ready to add to the pan when needed.

1 Turn the mixture into a greased, heatproof bowl. Layer a piece of parchment paper with a piece of foil and make a pleat across the middle, to allow for the pudding’s expansion during cooking. Butter the paper.

2 Place the foil and paper, buttered-side down, over the top of the bowl. Secure by tying string tightly under the rim. Form a handle with another piece of string. Trim away excess paper and foil.

3 Put an upturned saucer or plate in the bottom of a saucepan and half fill with water. Bring to a simmer. Lower the bowl into the saucepan; add boiling water to come halfway up the sides of the bowl. Cover tightly and steam for the required time. Keep the water at simmering point and add more when necessary.

Crème pâtissière

1 Put 3 large eggs, 1/3 cup vanilla sugar, and 1/3 cup all-purpose flour into a large bowl, add a little milk taken from 13/4 cups, and mix until smooth. Pour the remaining milk into a heavy saucepan and bring almost to a boil. Pour onto the egg mixture, whisking well.

2 Rinse out the saucepan to remove any milk residue. Return the egg mixture to the pan, and cook over low heat, stirring continuously, until thickened.

3 Pour into a bowl and cover with plastic wrap, gently pressing it over the surface of the custard to prevent a skin from forming. Let cool.

Whisking egg whites

A balloon whisk is the classic tool for whisking egg whites, but an electric mixer saves time and effort. Ensure all your equipment is clean, dry, and grease-free, and that the egg whites are at room temperature.

Whisk the whites as forcefully as possible (on maximum speed if using an electric mixer) right from the start. When they look like a cloud, add any sugar little by little. The mixture will get stiffer and stiffer as you add sugar and whisk

Folding egg whites

To retain as much air as possible, egg whites should be folded gently and quickly into a mixture.

Mix a spoonful of the whites into the heavy mixture to lighten it. Using a rubber spatula or metal spoon, fold in the remaining whites using a “figure of eight” motion, cutting straight through the mixture, then turning it over until well blended.

Sauces for puddings
Hot chocolate sauce
Heat 6oz (175g) dark chocolate, broken into pieces, 2 tsp instant coffee granules, 1/2 cup hot water, and 1/3 cup granulated sugar in a pan until the chocolate has melted. Serve hot.
Butterscotch sauce
Heat 2 tbsp butter, 3/4 cup light brown sugar, and 2/3 cup corn syrup in a pan until melted. Remove from the heat and add 1/2 cup heavy cream and a few drops of vanilla extract, stirring until smooth. Serve hot.
Chocolate marshmallow sauce
Heat 2oz (60g) chopped dark chocolate, 11/2 cups mini marshmallows, 1/3 cup heavy cream, and 1/3 cup honey in a pan until the chocolate and marshmallows have melted. Serve hot.
Sweet white sauce
Blend together 3 large eggs, 2 tbsp granulated sugar, and 1 tsp of cornstarch. Heat 11/4 cups of milk to just below boiling and stir into the egg mixture. Return to the pan and heat gently, stirring, until thickened. Strain into a cold bowl to prevent further cooking, and serve warm or cold.

  

Flapjacks


Makes 24

Special equipment baking dish, about 8 x 12in (20 x 30cm)

Ingredients

9 tbsp butter, plus extra for greasing

1/4 cup corn syrup

1/2 cup light brown sugar

21/2 cups rolled oats

Method

1 Preheat the oven to 350˚F (180˚C). Lightly butter the baking dish.

2 Combine the butter, syrup, and sugar in a saucepan and heat gently until the ingredients have melted and dissolved. Stir in the oats and mix well.

3 Spoon into the prepared pan and smooth the surface with a palette knife. Bake for about 30 minutes.

4 Let cool in the pan for about 5 minutes, then mark into 24 bars. Let cool completely, then cut and remove from the pan.

Flapjacks

  

French pancakes


Serves 4

Special equipment 8-hole muffin pan with 3in (7cm) cups

Ingredients

4 tbsp butter, softened, plus extra for greasing

1/3 cup granulated sugar

2 large eggs, beaten

1/2 cup self-rising flour

11/4 cups milk

apricot jam and granulated sugar to serve

Method

1 Preheat the oven to 375°F (190°C).