Classic Winter Pudding Recipes and Exciting Variations

The classic:

Bread and Butter Pudding Recipe.

Variants:

Recipe for banana, hazelnut and coconut French toast and butter pudding with hokey pokey ice cream.

Croissant and butter pudding recipe.

Whiskey and marmalade croissant recipe with coconut cream.

Self-Sauced Puddings

Self-saucing puddings are a baking marvel, creating their own sauce as they bake. A classic self-saucing chocolate pudding is made with a simple batter that, when cooked, forms a gooey, chocolatey sauce on the bottom. The magic lies in pouring hot water over the batter just before baking, which transforms it into a luscious sauce.

The classic:

Self-Sauced Bitter Chocolate Pudding Recipe.

The variants:

Self-Sauced Black Dory Chocolate Plum Pudding Recipe.

Self-Sauced Chocolate Cherry Pudding Recipe.

Self-Saucing Chocolate Macaron Pudding Recipe.

Recipe for self-dipping chocolate puddings with tamarillos.

Self-Saucing Orange Sponge Pudding Recipe.

Milk rice

Rice pudding is a simple but comforting dessert made with rice, milk sugar and a hint of vanilla. The trick is to cook it slowly, allowing the rice to absorb the liquid and become creamy. Adding a pinch of nutmeg or cinnamon can enhance its flavor.

The classic:

Molly’s Baked Rice Pudding Recipe.

Variants:

Perfect recipe for rice pudding with baked rhubarb and orange compote.

Recipe for rice pudding with currants, brandy and vanilla.

clafoutis

Clafoutis is a French dessert made with fruit baked in a tart shell. The classic version uses cherries, which are traditionally left pitted to enhance the flavor. The batter is similar to crepe batter, creating a soft, creamy texture around the fruit.

The classic:

Cherry and kirsch clafoutis recipe.

Variants:

Recipe for clafoutis with canned peaches.

Chocolate and Boysenberry Clafoutis Recipe.

Sticky Toffee Pudding

Sticky toffee pudding is a British classic known for its soft, spongy texture and rich caramel sauce. Made with dates, this dessert is baked until golden brown, then dipped in a butterscotch sauce. The trick is to use Medjool dates for their natural sweetness and chewy texture. You don’t want to mess with this one too much because it’s basically perfect as is, but Angela Casley’s banana version is also great.

The classic:

Sticky date pudding recipe from Jamie Hogg-Wharekawa of Oyster Inn.

Variation:

Viv’s Sticky Banana and Date Pudding Recipe.

Crumbled

Crumbles are a versatile dessert that can be made with almost any fruit, topped with a mixture of butter and oats. The key to a perfect crumble is balancing the sweetness of the fruit with a slightly crunchy topping. Here in New Zealand, apple crumble is a household staple, but there are plenty of other great options.

The classic:

Apple crumble recipe.

Variants:

Nici Wickes’ Apple and Guava Crumble for a recipe.

Roasted rhubarb and walnut crumble recipe.

Hazelnut, honey and pear crumble recipe.

Ginger, coconut and pineapple crumble recipe.

Sponge pudding

A classic sponge pudding is a traditional British dessert consisting of a light and airy sponge cake, usually steamed or baked in a pudding tin. It is often served warm and may be accompanied by a variety of sauces such as custard, treacle or jam. This type of pudding is particularly popular for its comforting qualities, making it an ideal choice for winter.

The classic:

Fruit sponge pudding recipe with cream.

Variants:

Tamarillo sponge pudding recipe with homemade custard.

Apple and rhubarb sponge pudding recipe.

Blackberry Sponge Pudding Recipe.

Plum, rum and raisin sponge pudding recipe.

Guava Sponge Pudding Recipe.

Doris’s Plum Sponge Pudding Recipe.

New Zealand Herald Contributing Editor Nikki Birrell has been in the publishing industry for nearly 20 years. From managing your kitchen to cutting costs, she recently shared some helpful tips, including: Pantry items with the longest shelf lifehow to have the best of vinegarand whether it is spreads, condiments and chocolate go to the refrigerator or pantry.