Deliciously comforting puddings

By Simon King, chef/patron at restaurant 1861 near Abergavenny.

Although January always seems to be full of de-tox and diets, a little of what you fancy does you good. In fact, until the calendar changed in 1752, New Year was on March 25, a far better time to be starting afresh than in deepest winter, when the cold and dark demand comfort and solace.

To me, there’s nothing more cheering than a good, homemade pudding or cake as a well deserved treat.

If you are making a pudding when guests come for a meal, choose a recipe that can be prepared in advance, leaving you more free time to relax and chat.

Not all cakes and puddings are hard work to make by any means. Fruitcakes, bara brith and gingerbread are very easy, and have the added bonus of keeping well. In fact, some recipes even improve after a few days.

If you have the time and the inclination, of course, your cakes can be incredibly fancy, and there’s no shortage of inspiration thanks to the revival in home baking.

Dinner guests always appreciate a home-made pudding, and your efforts will be well rewarded with the exclamations of delight as they tuck in.

One of my favourite puddings is crème brûlée. It always tastes so rich and luxurious, yet it’s surprisingly easy to make. Apart from caramelising the sugar just before you serve, it can be made in advance – in fact, it needs to be chilled before you serve it.

I like to eat it with shortbread – the combination of a creamy pudding with meltingly soft shortbread is a complete winner. If you like, make double the quantity of shortbread and have some left over for a snack with a mug of tea or coffee during the week.

Crème brûlée with home-made shortbread

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For the crème brûlée

500ml/18fl oz double cream

• 1 vanilla pod

• 100g/4oz caster sugar (plus extra for the topping)

• 6 free-range egg yolks

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Serves 6

Method

Preheat the oven to 150C/300F/Gas 2

Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream.

Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes. Meanwhile, in a separate bowl beat the sugar and egg yolks together in a large heatproof bowl until pale and fluffy.

Bring the cream back to boiling point, pour it over the egg mixture, whisking continuously until thickened (which is when the eggs begin to cook a little).

Strain the mixture through a fine sieve to remove the vanilla seeds into a jug, then use this to pour the mixture equally between six ramekins.

Place the ramekins in a large roasting tin and pour in enough hot water to come halfway up the dishes.

Bake for 40-45 minutes, until the mixture is set, but not hard.

Once cooked, place the ramekins on the work surface to cool, then chill until needed.

Just before serving, sprinkle with caster sugar, and caramelise this under a hot grill.

Shortbread recipe

250grams unsalted butter

125 grams icing sugar

25 grams corn flour

350 grams plain flour

1 x pinch salt

Method

Cream the butter and sugar together, until light and fluffy. Add the cornflour, plain flour and salt, knead together until the mixture becomes smooth.

Place a sheet of grease proof paper onto your work surface, empty the mixture into the middle and place a second sheet of grease proof paper on top, roll to your desired thickness, 3 to 4 millimetres for thin crisp shortbreads, or 8 to 10 millimetres for thicker and softer shortbread fingers.

Place your shortbread fingers onto a non stick baking tray, and bake in a pre heated oven 140 degrees Celsius, or gas mark 3 for approximately 20 minutes to 1 hours depending upon the thickness of your fingers, your fingers should be golden brown when cooked Remove from oven and allow to cool. Serve either with crème brûlée or just have them with some coffee as a delicious snack