Deliciously rich and dark but not too sweet, this is a properly luxurious pudding ideal for a special occasion. If you back yourself in the pastry stakes, do make the chocolate pastry; alternatively, a simple sweet shortcrust works well.
This traditional cake never fails to please; its bitter-sweet flavours make it one of Pam's all-time favourites. She likes to use old-fashioned Camp coffee essence for the coffee bit, however, you can use instant coffee or very strong freshly brewed coffee instead.
This is a simple, warming pudding for cold days. We love the way the lemon and sugar mixture forms a sweet but tangy goo at the bottom, which then becomes the top of the pud. Fridge-cold double cream is a must.
The nubbly crunch of toasted walnuts adds a new dimension to a classic crumble; pecans are equally good. This basic crumble topping can be used on all sorts of other fruits, from winter rhubarb, through to summer gooseberries or plums, to autumnal blackberries, pears or quince.
For centuries, humble breadcrumbs have been used to stretch the possibilities of other, more glamorous ingredients. Here, they form part of a simple and satisfying pudding, which makes use of that other storecupboard stalwart, a jar of marmalade.
Somewhere between a stew and a braise, this rich and warming dish is perfect to serve in autumn, perhaps with mushrooms you've gathered yourself. If you're feeling wild and gamey, you could do this with a whole, jointed wild rabbit instead of the chicken.
This is a substantial soup – serve it with a salad and some bread and it’s a meal in itself. As the barley simmers with the vegetables, it thickens the broth and gives it a creamy texture. You can certainly use pearled spelt in place of pearl barley.