Double chocolate pudding cookies Ingredients 1 cup margarine (or butter) softened cup brown sugar cup sugar oz pkg instant vanilla pudding mix 2 eggs (at room temp) 1 tsp vanilla 2 cup flour 1 tsp baking soda tsp baking powder 1 cup milk chocolate chips
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.
Cherry and chocolate tart
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.
Chicken and mushroom casserole with cider
Chicken and mushroom casserole with cider from River Cottage. American recipe says: about 3 lbs total chicken. 1 to cups cider, 12 oz mushrooms.
Pearl barley broth
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.
Carrot and walnut cake
Carrot and walnut cake - fragrant with spices and deliciously moist, this cake is about as far away from the dry and dreary health-food shop incarnations as you can get. The unusual addition of apple sauce keeps it really juicy.
Bread and butter pudding
Bread and butter pudding River Cottage
Coffee and walnut cake
This traditional cake never fails to please; its bitter-sweet flavours make it…
Lemon sponge pudding
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.
Apple and walnut crumble
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 blackbe
Mushrooms, scone, soured cream
Gill Meller of the renowned River House Cookery School shares one of his favourite comfort food recipes for the autumn season: a creamy mushroom cobbler
Rice pudding is one of Hugh's all-time favourites and a brilliant example of the three-key-ingredients principle. The vanilla isn’t essential, nor is the cream – you can make the pud with just a litre of milk if you prefer.
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.
Baked Apples from River Cottage Everyday!
Kale and mushroom lasagne
River Cottage's Kale and mushroom lasange. A free recipe from River Cottage Veg Everyday