TOM KERRIDGE :SWEET MEMORIES

BBC chef Tom Kerridge shares reinvented old-school puds to share with loved ones

- Tom Kerridge

‘Is there anything that brings back happy memories more than a bowl of warm pudding? We’ve all got our favourites, and these are mine – perfect for sharing with loved ones. I’ve given them all a “Tom Kerridge” tweak, but, like all my food, they’re still true to the originals. There’s something for everyone, from rum-soaked pineapple pudding, to the lesser-seen apple clanger. For chocolate lovers, I’ve got the gooiest brownie recipe, plus there’s my sticky treacle tart. January can be tricky to get through, but these will bring a bit of comfort.’

Rum & pineapple upside-down pudding

What do you get when you cross a rum baba with upside-down cake? This pud – as good hot as it is cold the next day. I wouldn’t suggest it for breakfast, though, given the amount of rum in it!

SERVES 8-10 PREP 15 mins

COOK 40 mins EASY V

200g self-raising flour

1 tsp baking powder

200g butter

200g light muscovado sugar

4 eggs, lightly beaten

4 tbsp dark rum

½ tsp cracked black pepper

1 tsp vanilla extract For the topping

75g butter, softened

75g dark muscovado sugar

3 tbsp dark rum

7 pineapple rings from a can, any syrup drained

For the rum cream

150ml double cream

2 tbsp golden caster sugar

1 tbsp dark rum

1 Heat the oven to 180C/160C fan/ gas 4. First, make the topping. Beat the butter and sugar together with an electric whisk until creamy, then mix in the rum. Spread over the base and up the side of a 20cm cake tin (ensure it is not loose-bottomed). Arrange the pineapple rings on top.

2 Tip the flour, baking powder, butter, sugar, eggs, rum, black pepper and vanilla into a large bowl, and beat with an electric whisk until the mixture is completely combined, soft and fluffy.