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Mary Berry’s classic British puddings to round off a Sunday roast
by Malou Herkes
published on 17 September 2024, last updated on 15 November 2024
As the nights draw in and the air becomes crisp, we begin to crave classic hearty puddings that can take away the chill of the new season and round off a Sunday roast. When it comes to these types of puds, we immediately think of Mary Berry, whose cookbooks have provided us endless inspiration for classic British desserts and bakes across the years. Here we’ve rounded up a selection of our favourite hearty British puddings from across Mary’s cookbooks.
Mary Berry’s Brioche Frangipane Apple Pudding
Almond, apple and apricot are a tasty trio that come together in this pretty bake. With a crusty brioche base, this frangipane apple pudding is finished off with apricot jam glaze and extra flaked almonds for lovely crunch.
Mary Berry’s Toffee Pear Pudding
Tinned pears give this gooey, rich pudding a refreshing finish. With an indulgent sticky toffee sauce, this is a very comforting pud for a cold evening.
Mary Berry’s Chocolate Steamed Pudding with Chocolate Sauce
With a lovely light sponge and what Mary calls ‘a divine pouring sauce’, this traditional pud does what it says on the tin.
Mary Berry’s Apple Crumble
The ultimate apple crumble recipe and the perfect end to a Sunday roast.
Mary Berry’s Windfall Pie
A delicious fruit pie, packed with rhubarb and apple and topped with sweet homemade shortcrust pastry.
Mary Berry’s Upside-down Apricot and Cointreau Pudding
Mary uses tinned apricots so that you can make this crowd-pleasing pudding year round and even during roast dinner season.
Mary Berry’s Magic Chocolate Pudding
A gorgeously dark, rich, moist sponge, this is a great pud to whip up for a last minute craving. Add in chopped pecan nuts or walnuts, if you’ve got them!
Brioche Bread and Butter Pudding
Is there anything better than bread and custard baked into a sweet stodge with lovely caramelised crispy bits on top? There’s not much you can do to improve a classic bread and butter pud, except maybe swapping the bread for brioche, as Mary has done in this simple recipe.
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