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.

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.

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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.

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.

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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 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.

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A dish that requires a little bit of extra preparation, but one you can put together in a relaxed way over an hour or two that results in something truly warming and delicious.

A dish that requires a little bit of extra preparation, but one you can put together in a relaxed way over an hour or two that results in something truly warming and delicious.

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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.

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.

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Pretty much a classic savoury ‘cobbler’, this hearty vegetarian main course looks fabulous as you bring it bubbling to the table. You can boost the flavour if you like by adding some wild mushrooms or a handful of pre-soaked dried mushrooms. Steamed greens or leeks make a good accompaniment.

Pretty much a classic savoury ‘cobbler’, this hearty vegetarian main course looks fabulous as you bring it bubbling to the table. You can boost the flavour if you like by adding some wild mushrooms or a handful of pre-soaked dried mushrooms. Steamed greens or leeks make a good accompaniment.

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.

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.

Soft and chewy or crisp and crunchy, as you prefer, flapjacks are one of the all-time greats lunchtime or teatime, a good flapjack is difficult to beat.

Soft and chewy or crisp and crunchy, as you prefer, flapjacks are one of the all-time greats lunchtime or teatime, a good flapjack is difficult to beat.

A perfect baked apple is one of the true great puds. It's all about choosing the right variety of apple, and not stinting on the butter and booze that go in the cavity with the dried fruit.

A perfect baked apple is one of the true great puds. It's all about choosing the right variety of apple, and not stinting on the butter and booze that go in the cavity with the dried fruit.

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.

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.

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