Double chocolate pudding cookies...this recipe is the best! The pudding makes them extra soft and chewy!

Double Chocolate Pudding Cookies

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

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.

Chicken and mushroom casserole with cider

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.

Fragrant with spices and deliciously moist, this cake is about as far away from the dry and dreary 1970s health-food shop incarnations as you can get. The unusual addition of apple sauce keeps it really juicy. You can either make your own apple sauce by cooking one large Bramley apple in a couple of tablespoons of water until fluffy, or use good-quality ready-made.

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.

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.

Pearl barley broth

Recipe for pearl barley broth by Hugh Fearnley-Whittingstall Ive added 4 cloves of garlic, v.

If you don't like bread and butter pudding, the chances are that you've never had one that's been made properly. This recipe should change your mind.

Bread and butter pudding

If you don't like bread and butter pudding, the chances are that you've never had one that's been made properly. This recipe should change your mind.

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.

Coffee and walnut cake

This traditional cake never fails to please; its bitter-sweet flavours make it…

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.

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.

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.

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.


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If you don't like bread and butter pudding, the chances are that you've never had one that's been made properly. This recipe should change your mind.

Bread and butter pudding

If you don't like bread and butter pudding, the chances are that you've never had one that's been made properly. This recipe should change your mind.

These wheat and dairy-free treats are densely fudgy and very, very chocolatey. In fact around one-third of their body weight is good dark chocolate – perhaps not unlike our friend Nikki Duffy after devising this delightful recipe. She did get through a lot of brownies. It was worth the sacrifice – this recipe has now surpassed and supplanted all previous wheat-flour based brownies in my affections.

Hugh Fearnley Whittingstall's ultra chocolate brownies recipe and other baking ideas from Red Online

Fragrant with spices and deliciously moist, this cake is about as far away from the dry and dreary 1970s health-food shop incarnations as you can get. The unusual addition of apple sauce keeps it really juicy. You can either make your own apple sauce by cooking one large Bramley apple in a couple of tablespoons of water until fluffy, or use good-quality ready-made.

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.

Mushrooms, scone, soured cream---River Cottage

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

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.

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

There's no finer start to the day! You can scale this up to serve as many people as you like. Just stick to the ratio of one part oats to two and a half parts water and/or milk (by volume).

Porridge

There's no finer start to the day! You can scale this up to serve as many people as you like. Just stick to the ratio of one part oats to two and a half parts water and/or milk (by volume).

Ham hock & parsley hash, fried egg & piccalilli

Ham hock & parsley hash, fried egg & piccalilli

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.

Rice, milk, sugar

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.

This is my take on the classic Chelsea bun, which is a perfect vehicle for the irresistible combination of apples, dried fruit, nuts and spice.

Appley Chelsea buns

This is my take on the classic Chelsea bun, which is a perfect vehicle for the irresistible combination of apples, dried fruit, nuts and spice.

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