I prefer to make a shortbread base rather than use digestive biscuits - it tastes a little richer. But the choice is yours. Either way, this is a great dessert for a crowd.
Recipe by: Samantha
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!
Recipe by: aok666
Now my granny taught me this. She cooks by her nose as do I... so I don't always pay attention to times.
Recipe by: Paddy_Kitten
An extremely lemony pie, only hardcore Lemon lovers need apply.
Recipe by: dayslikethese
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.
Recipe by: cozo
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.
Recipe by: tippyairie
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.
Recipe by: Christine L.
The perfect stuffing for a roast turkey or roast chicken. Sausagemeat is mixed with cubed bread, leeks, apples and dried cranberries. Serve for Christmas dinner or Sunday lunch.
Recipe by: Ibby
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.
Recipe by: Ibby
This is a cheats recipe for stuffing. Shop bought, plain stuffing mix is blended with sauteed garlic, onion, celery, spring onions, pears and parsley. It's then moistened with chicken stock. If you like the stuffing a little dryer, add less chicken stock. Serve as an alternative to the traditional stuffing served at Christmas dinner or Sunday lunch.
Recipe by: Tori Raye