Frosted nights mean one thing: custard-covered treats aren't just allowed, they're practically law
Frosted leaves, glowing candles, ice-laced fields: there's plenty to love about winter. But perhaps the best thing of all?
The excuse to overdose on warm, custard-covered puddings. Treacle tart, sticky toffee, bread-and-butter… it's their time to shine.
But why not mix them up a little? Paint them with a slick of contemporary flair?
From next-level sponges to brioche and lemon curd madness, these are desserts dreams are made of.
A lick of tangy curd and a scatter of berries over sliced brioche with a rich vanilla custard? Heaven. And a touch more luxe than the version your mum makes.
Dates, sponge and a wicked melt of butterscotch sauce are great in this post-Sunday-roast classic. But take all those elements and work them into a cake (with a bonus of caramalised white chocolate icing) and, my friend, you have just gone to a whole other place.
Via: Kate Whitaker
Sponge: good. Custard: good. A dash of damson, apple and orange fruity flavours whizzed in there? Divine.
The joy of a simple crumble is, perhaps, unbeatable. But this version, glistening with jewels of fruit, is vegan – not to mention gluten and refined sugar-free. So pretty much anyone can eat it. Dinner party win.
Drenched in golden syrup and with a gloriously chewy edge, treacle tart is the pudding of the gods. Add a herby, fragrant element with the addition of a little chopped rosemary, and you've got a totally modern take.
Like this? Then try these:
- 20 things you never knew you could do with Earl Grey tea
- 10 British foods no other country understands
- What to make with chestnuts
And for more fun foodie stuff direct to your inbox, sign up to our weekly newsletter