A traditional pudding from West Sussex. Add sultanas or raisins to the filling to make Kentish Puddle Pudding. Warning: don't eat this if you're on a diet!
Now my granny taught me this. She cooks by her nose as do I... so I don't always pay attention to times.
An extremely lemony pie, only hardcore Lemon lovers need apply.
You will need two cake tins. If you do not have two tins you will have to cook the layers separately. If you get it right it is delicious. If you like light cakes then this is the one for you.
Easy and quick to make and makes a change from the conventional stuffing. With the basic recipe, any ingredient can be added to suit different tastes and meats. Sometimes I put haggis or black pudding into my breadcrumbs. The red pepper can be changed to anything - rosemary for lamb, sage for chicken, etc.
A delicious stuffing made with a variety of mushrooms. Porcini, crimini and shiitake mushrooms are mixed together with cubed bread, leeks, celery, hazelnuts and herbs. Use to stuff a chicken or turkey.
A great way of using up leftover pumpkin bread. Fresh herbs are the stars of this mushroom stuffing. Serve alongside a roast dinner. It will also go well for Sunday lunch or Christmas dinner.
Try these scrumptious roasters with your Sunday dinner. I hope you agree they are the best you have ever tasted! The technique sounds crazy but trust me, it works!
This simple stuffing is easy to make and incredibly gooooooooooood! It's made by mixing together challah bread with sauteed onion, turkey liver, eggs and salt. Use to stuff a 7kg turkey.
The secret to this simple stuffing recipe is the challah bread. It lends a rich and delicious flavour to this dish. This stuffing works well with both chicken and turkey.