Proof of the pud­ding

THERE’S NOTH­ING MORE COM­FORT­ING ON A COLD WIN­TER’S NIGHT THAN A WARM PUD­DING, HOT FROM THE OVEN. OUR SE­LEC­TION IS ALSO IDEAL TO TAKE WHEN JOIN­ING LOVED ONES FOR DIN­NER – SIM­PLY HEAT AND EAT

Food - - Make and Take - RECIPES AND STYLING BAUER TEST KITCHEN PHO­TO­GRAPHS BAUER PHOTO STU­DIO

If there is any time to in­dulge in a hearty, warm­ing, flavoursome and sweet pud­ding, it is in the mid­dle of win­ter. It’s a dish that goes hand-in-hand with roar­ing fires, ro­bust red wines, and cosy gath­er­ings of close friends and fam­ily.

For many of us, a gooey, sug­ary dessert is a thing of nos­tal­gia, evok­ing child­hood mem­o­ries of warm crum­bles, runny cus­tards and col­lapsed pavlo­vas served with love by grandma.

In the mod­ern world, pud­dings are in­creas­ingly treats, re­served for those oc­cas­sions when time, bud­get – and waist­line – can ac­com­mo­date a dish that is all about the in­dul­gence. And our se­lec­tion cer­tainly de­liv­ers on the in­dul­gence fac­tor. So stock up on the cream, su­gar and eggs and fill the house with the sweet aroma of a home­baked pud... you’re not just mak­ing dessert, you’re cre­at­ing mem­o­ries.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.