Chilli recipes

Pumpkin soup with roast pepper and chilli salsa

40 minutes

Chickpea recipes

Pickled pear salad with chickpea fritters

25 minutes

Orange spiced roast baby beets and onions with tender eisbein

1 hour, 30 minutes

Creamy rosemary and chicken ragu with grilled baby brinjal

35 minutes

Ciabatta toasts with baby button mushrooms and romesco sauce

15 minutes

Baby cabbage slaw with dates tossed in a garlic-and-malt mayo

Cheese recipes

Baby spinach and gruyere souffle

40 minutes

Chocolate recipes

Modern pavlova caramel stack

1 hour, plus 3 hours setting time

Pavlova recipes

Granadilla and mango pavlova eaton mess

1 hour, plus 3 hours setting time

Meringue recipes

Traditional pavlova with berries and cream

1 hour, plus 3 hours setting time

Creamy leek, shiitake mushroom and baked fresh pasta parcel

20 minutes

Warm pudding

Steamed ginger and golden syrup pudding

1 hour

Steamed ginger and golden syrup pudding

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

1 3/4 cups flour
65 g caster sugar
1/2 t bicarbonate of soda
1/2 t baking powder
1 t ground ginger
A pinch of salt
100 g butter, plus extra for greasing
1 free-range egg
1/2 cup golden syrup, plus extra for drizzling
1/3 cup milk
Mascarpone or custard, for serving

Method

Sift the flour, caster sugar, bicarbonate of soda, ,baking powder, ground ginger and salt into a bowl and mix until combined. Grate the butter into the dry ingredients and mix until combined.

Beat the egg, 1 T of the golden syrup and milk together, before mixing into the dry ingredients, adding more milk, if necessary, until ,the mixture has a smooth consistency.

Grease a 1-litre ovenproof bowl with softened butter and add the remaining golden syrup to the base of the bowl.

Pour in the pudding mixture. Cut out large squares of greaseproof paper and fasten tightly over the bowl.

Place into a saucepan filled halfway with boiling water (and to which the lemon rind has been added) and cook for 1 hour, with the lid of the saucepan on.

Cool slightly before removing the pudding from the bowl with a blunt butter knife. Serve warm, with dollops of mascarpone or hot, runny custard.

Cook’s note: Make sure the water only comes halfway up the sides of the pudding bowl during the entire cooking process.

TASTE'S take

This is a versatile recipe that makes the most gratifying pudding. For a different take, leave out the ginger and replace the golden syrup with strawberry jam.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Pumpkin soup with roast pepper and chilli salsa

Pickled pear salad with chickpea fritters

Orange spiced roast baby beets and onions with tender eisbein

Creamy rosemary and chicken ragu with grilled baby brinjal

Ciabatta toasts with baby button mushrooms and romesco sauce

Baby cabbage slaw with dates tossed in a garlic-and-malt mayo

Baby spinach and gruyere souffle

Modern pavlova caramel stack

Granadilla and mango pavlova eaton mess

Traditional pavlova with berries and cream

Creamy leek, shiitake mushroom and baked fresh pasta parcel

Steamed ginger and golden syrup pudding

Steamed ginger and golden syrup pudding

Ingredients

Method