Penguin pudding recipe

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  • Recipes
  • Dish type
  • Cake
  • Chocolate cake

Festive chocolate truffle Christmas cake covered with cheeky, hand-moulded penguin, made of sugar paste and petal paste.

3 people made this

IngredientsMakes: 1 cake

  • 1 (15cm) chocolate truffle torte
  • 1 dark chocolate plastique
  • 1 red sugar paste for the base board
  • 1 edible varnish or sugar glue
  • 80cm red ribbon
  • 100g white sugar paste
  • 75g green sugar paste
  • 50g red sugar paste
  • royal icing, for fixing
  • 20g light brown petal paste
  • 80g white petal paste
  • 80g white sugar paste
  • food colourings in black and orange
  • 1 stick of spaghetti

MethodPrep:2hr ›Cook:2hr ›Extra time:1day resting › Ready in:1day4hr

  1. Cover the cake with one coat of dark chocolate plastique. Line the base board with red sugar paste topped with glitter (reserving some for the holly berries). Surround the base board with the red ribbon, fixed with glue. Leave the cake and base board to dry overnight.
  2. Knead the white sugar paste until smooth and pliable and roll out on a worktop dusted with icing sugar to approximately a 20cm (8in) circle, 3mm (1/8in) thick. Cut a scalloped edge all the way around. Brush the top of the cake with cooled boiled water and place the white sugar paste into position over the top of the cake.
  3. Knead the green sugar paste until smooth and pliable and roll out to a thickness of 3mm (1/8in). Cut out 3 holly leaves, using the holly-leaf cutter.
  4. Mark the indentations on the leaves with a marking tool or use a sharp knife gently. Brush the underside of the leaves with sugar glue, then fix into position on the top of the pudding
  5. Roll 6 pea-sized balls of red sugar paste and place in a small dish of the reserved red glitter to cover. Use royal icing to fix these into position on the top of the holly leaves.
  6. To make the penguin, first shape the wooden spoon from the light brown petal paste, then leave it to set hard. Next, knead the white petal and white sugar pastes together thoroughly, then divide into 3 portions, weighing 90g (31/2oz), 40g (11/2oz) and 30g (1oz). Colour the largest portion black and the smallest portion orange, and leave the middle one white. Now mould the different- coloured pastes into the body parts, as shown: head, body, flippers and eyes in black; beak and feet in orange; hat, eyes and tummy (using the round cutter) in white.
  7. Place the orange feet together and brush the back of them with a little sugar glue. Press the body down onto the feet to secure. Brush the body with sugar glue and fix the white tummy into position. Insert the 6cm (21/2in) length of spaghetti into the body.
  8. Fix the penguin’s flippers into position from the back of the body, making sure that the flippers are folded gently outwards from the body.
  9. Fix the head into position on top of the spaghetti. Fix the eyes and beak into position with sugar glue.
  10. Insert a 3cm (11/4in) length of spaghetti into the top of the penguin’s head and fix the chef’s hat into position with sugar glue. Finish by inserting the wooden spoon into the penguin’s body so it sits by his flipper, as shown. Fix the cake into position offset on the base board with royal icing, and fix the penguin in position at the front. Add some white snowflakes, if using.

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The mention of blueberries in May won't please the more xenophobic cook, but our own season is absurdly short, and they are one of the fruits from which I will not be parted.

Serves 4
arborio or other risotto rice 150g
water 500ml
full cream milk 500ml
caster sugar 3 tbsp
mascarpone 100g

For the blueberry sauce
blueberries 250g
golden caster sugar 2 tbsp
water 3 tbsp
lemon juice

Put the pudding rice in a medium-sized, heavy-based pan with 500ml of water. Let it boil until the water has almost evaporated. Keep an eye on it and stir it occasionally.

Add the milk, bring back to the boil then lower the heat so that it simmers gently, partially cover with a lid, simmer and leave for about 15 minutes, stirring regularly and keeping a close watch on the liquid level.

Meanwhile, to make the blueberry sauce, tip the blueberries into a pan, add the sugar, water and a good squeeze of lemon juice, then simmer until the berries burst. Continue until the liquid turns slightly syrupy, about 5 or 6 minutes. Set aside.

When the rice is plump and creamy, stir in the sugar and let it dissolve, then fold in the mascarpone.

Spoon into four dishes and pour over the blueberry sauce.

Instant Pot Deep Dark Chocolate Pudding

While we&rsquore more likely to bring out our pressure cooker for savory braises and stews, it&rsquos just as adept at making a decadent dessert in record time. Take Sarah Copeland&rsquos deep dark chocolate pudding (from her new Instant Family Meals cookbook) as an example.

&ldquoWe&rsquore a pudding family,&rdquo she proclaims. &ldquoI&rsquom so not bothered by whipping up a from-scratch pudding on the stovetop, because it&rsquos always worth it, and we almost always have the ingredients to pull it off: milk, eggs, chocolate, sugar. Still, a hands-off version (i.e., no stirring)&mdasha true set-it-and-forget-it from-scratch pudding&mdashis another of life&rsquos little gifts, and one I&rsquoll gladly accept. I suggest you do, too.&rdquo That&rsquos where the Instant Pot comes in.

According to Copeland, cooking this pudding on low pressure yields a looser, creamier pudding, while high pressure produces a soufflé-meets-mousse texture. As irresistible as it is right out of the pot, you&rsquoll want to let the pudding cool completely before serving or even dipping in. &ldquoTo get the right texture, it&rsquos essential that the steam settles,&rdquo she writes. &ldquoDive in too early, and you&rsquoll upset the delicate balance and flawless presentation.&rdquo

Reprinted with permission fromInstant Family Meals. Copyright © 2020 by Sarah Copeland. Photographs copyright © 2020 by Christopher Testani. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

6 ounces bittersweet chocolate, chopped

⅓ packed cup light or dark brown sugar or coconut sugar

2 teaspoons pure vanilla extract

1. Place the chocolate in a medium metal bowl. In a medium saucepan (or a microwave-safe bowl), combine the milk and half-and-half. Bring to a simmer over medium-low heat or microwave until warm. Pour the milk over the chocolate, and whisk until melted and smooth.

2. In another medium bowl, whisk together the egg yolks, brown sugar, vanilla and salt until completely smooth. Gradually pour the hot chocolate mixture into the yolks, starting with 1 cup (so the eggs don&rsquot cook), and then adding the remaining chocolate mixture, whisking constantly to combine. (You can pause here and store this mixture for up to 2 days in the fridge.)

3. Pour the chocolate custard into a 6-by-3-inch or 7-by-3-inch ceramic ramekin and cover tightly with foil. Pour about 1 cup water into the inner pot of the pressure cooker. Set the ramekin on a steamer rack or trivet and use the handles to carefully lower it into the water, taking care not to splash any into the dish. Lock on the lid and Pressure Cook on Low Pressure (for a creamier finish) or High Pressure (for a mousse-like finish) for 18 minutes. Let the steam release naturally (about 20 minutes).

4. Open the lid and lift the ramekin out of the pot. Remove the foil, cool to room temperature and chill for 2 to 3 hours, or until ready to serve. The pudding will keep, covered and refrigerated, for up to 3 days.

  • ⅓ cup chia seeds
  • ¼ cup cocoa powder
  • 1 cup vanilla coconut yoghurt
  • 1 cup coconut water
  • 2 tablespoons maple syrup
  • ¼ cup buckwheat groats
  • ¼ cup hazelnuts, roughly chopped
  • 1 tablespoon coconut sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon cacao nibs
  • ½ cup vanilla coconut yoghurt
  • 1 banana, sliced
  • 1 For the chia pudding, place all the ingredients in a bowl and whisk to combine. Divide evenly between 4 glasses and refrigerate 3 hours or overnight.*
  • 2 For the buckwheat topping, place the groats in a frying pan over medium-high heat. Roast for about 3-4 minutes, stirring occasionally, until lightly golden in colour. Add the hazelnuts and warm through for a further minute, then add the sugar and maple syrup, stirring to coat the nutty mixture.
  • 3 Remove this mixture from heat, stir through the cacao nibs and pour onto a sheet of baking paper to cool. Break up any larger chunks.
  • 4 Serve the chia puddings topped with an extra dollop of vanilla coconut yoghurt, banana slices, and a sprinkling of the maple buckwheat crunch.

Variation: Top with a hit of orange zest for an extra flavour lift!

*Tip: If you're not fussed about having your chia pudding cold (or you're simply not that patient, which is also fine), it tastes delicious at room temp, too! It just needs a good 15 minutes or so to soak up some liquid and become a healthier, super digestible pudding.

Reprinted from Dappled by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2019, Nicole Rucker.

Yield: 8 servings

Prep Time: 10 minutes, plus overnight chilling

Cook Time: 5 minutes

Total Time: 15 minutes, plus overnight chilling


2 cups fresh blackberries

2 tablespoons apricot or pear brandy

1 pound fresh strawberries, hulled and quartered

1 medium white bread loaf, such as brioche or milk bread, crusts removed and sliced about ⅓-inch thick

Edible flowers and leaves of lemon verbena, for decoration (optional)

Freshly whipped cream, for serving (optional)


1. Combine the raspberries, blackberries, and blueberries in a large saucepan over medium heat. Add the sugar and brandy and bring the berries to a gentle simmer. Add the strawberries and orange peel and reduce the heat to low. Continue cooking the fruit for 2 minutes more, just until softened but still intact. Drain the berries through a fine-mesh strainer set over a medium heatproof bowl, capturing the juices. Discard the orange peel and set the berries aside.

2. Line a 2-quart high-sided glass bowl or gelatin mold with plastic wrap, leaving a 4-inch overhang around the edges of the dish.

3. Dip the bread slices in the berry juice and line the bowl with the soaked slices of bread, cutting some slices in half or diagonally to fit the shape of the bowl.

4. Fill the soaked bread&ndashlined bowl with the cooked berries. Top the berries with more juice-dipped bread slices. Wrap the surface of the pudding with the plastic wrap overhang. Place a plate on the surface of the covered pudding and set a soup can on top of the plate to weigh it down.

5. Chill the pudding for at least 8 hours or overnight. When you are ready to serve, unwrap the plastic from the surface of the pudding and invert onto a cake platter. Gently remove the plastic film from the pudding, decorate with edible flowers and lemon verbena leaves, if using, and serve slices with a generous scoop of whipped cream, if desired.

9 Healthy Brunch Dessert Recipes Perfect for Entertaining

Dessert after brunch is a tough call yes you’d like something to satisfy your sweet tooth in the middle of the afternoon, but you’ve already had a full meal (and maybe a cocktail or two). But a light, healthy dessert strikes exactly the right note. Try out these 9 healthy dessert recipes that are just sweet enough and are perfect for entertaining.

1. Tropical Fruit Salad with Cacao Nibs

With amazing tropical flavors and a crunch textures (thanks to the cacoa nibs and hazelnuts), this fruit salad is a delicious nod to summer. The freshly squeezed lime juice will keep the kiwis from browning and adds a pleasant tang. Get our Tropical Fruit Salad with Cacao Nibs recipe.

2. Lemon Meringue Pie in a Jar

This recipe somehow manages to be both delicious and gluten- and dairy-free! The individual jars are perfect for serving to a crowd and can be made in advance. With chia seeds, coconut oil, and a number of other healthy additions, this is so good for you that there’s no need to feel guilty about eating a second dessert. Get the recipe.

3. Triple Melon Fruit Salad

If you like melon, you’ve met your match. This salad combines watermelon, cantaloupe, and honeydew melon with fresh mint, lime, and a bit of sugar for a memorable and unusual combination. Get our Triple Melon Fruit Salad recipe.

4. Raw Almond Butter Cups

These are the healthy food lover’s alternatives to Reese’s peanut butter cups. Made in a muffin tin, these treats contain raw almond butter, oats, almond meal, and a number of flavorings, as well as a coconut oil, maple syrup, and cocoa powder topping. Get the recipe.

5. Apple Crumble with Oat and Nut Topping

One of the most delicious desserts, apple crumble is a healthy way to incorporate a large amount of fruit into the dessert course. The oat and nut topping contains chia seeds, ground flax seeds, and spices for a tasty and beneficial combination. Get the recipe.

6. Greek Yogurt Cake

This cake manages to taste decadent without being boring–an impressive feat for a cake made with a full cup of Greek yogurt and whole wheat flour. This pairs perfectly with fresh berries and is a delightful end to brunch–make it ahead of time and keep a loaf in the freezer for last-minute entertaining. Get the recipe.

7. Banana Pudding

Coconut butter and tofu manage to sneak their way into this delectable dessert. Made with cream or butter, it’s hard to believe how smooth and creamy this banana pudding. Get the recipe.

8. Vanilla Chia Seed Pudding

You can make this pudding with either almond milk (or traditional milk) but the higher the fat content the creamier the pudding will be. Add in vanilla extrat for flavor and make it the night before to have an easy breakfast addition that requires no preparation. Get the recipe.

9. Peanut Butter Oatmeal Cookies

A full cup of creamy, natural peanut butter are what pushes these oatmeal cookies to center stage. You can add in peanuts, dark chocolate, honey, or any number of ingredients to change up their consistency, but be sure to watch the clock and that they’ll take the same amount of time in the oven. Get the recipe.

For more tips, tricks, and healthy recipes, check out our healthy living page.

Lime cracker pie recipe

This ice box cake has the spirit of a key lime pie and can be layered up in 10 minutes (if you&rsquore not too precious about lining things neatly), then sent to the refrigerator to meld into a glorious tart-sweet-creamy-cakey pudding. But it has a salty secret: its structure comes from Ritz crackers.

Recipe reprinted with permission from Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake by Kristen Miglore, copyright © 2018. Recipe by J. Kenji López-Alt. Published by Ten Speed Press, an imprint of Penguin Random House. Photography by James Ransom © 2018.


  • 2 cans (400ml/14oz) sweetened condensed milk
  • 470 ml double cream (heavy cream)
  • 1 tbsp finely grated lime zest, plus more for serving
  • 120 ml freshly squeezed lime juice (from about 8 limes)
  • 285 g Ritz crackers (85 crackers, from about 3 sleeves)
  • 2 cans (400ml/14oz) sweetened condensed milk
  • 16.5 fl oz double cream (heavy cream)
  • 1 tbsp finely grated lime zest, plus more for serving
  • 4.2 fl oz freshly squeezed lime juice (from about 8 limes)
  • 10.1 oz Ritz crackers (85 crackers, from about 3 sleeves)
  • 2 cans (400ml/14oz) sweetened condensed milk
  • 2 cups double cream (heavy cream)
  • 1 tbsp finely grated lime zest, plus more for serving
  • 0.5 cup freshly squeezed lime juice (from about 8 limes)
  • 10.1 oz Ritz crackers (85 crackers, from about 3 sleeves)


  • Cuisine: American
  • Recipe Type: Pie
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 0 mins
  • Serves: 8


  1. Whisk together the condensed milk and double (heavy) cream in a large bowl until combined. Add the lime zest and juice and whisk until thickened, about 1 minute.
  2. Spread 240g (8oz) of the condensed milk mixture on the bottom of a deep-dish pie plate, an 28cm (11 inch) oval casserole, or a similar large shallow dish.
  3. Top with a single layer of Ritz crackers. Repeat, alternating layers of filling and crackers, until the dish is full, finishing with a layer of filling.
  4. Cover and refrigerate for at least 2 hours or overnight&mdashthe longer you wait, the more the crackers will soften and meld with the filling. Serve cold, zesting more fresh lime over the top, if you like.

Recipe reprinted with permission from Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake by Kristen Miglore, copyright © 2018. Recipe by J. Kenji López-Alt. Published by Ten Speed Press, an imprint of Penguin Random House. Photography by James Ransom © 2018.

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The original Christmas Pudding Recipe: Cooking with Dickens

Dickens’s joy of Christmas illuminates his writing and is especially clear in his scenes of festive feasting none is more important or joyful than when Mrs Cratchit brings out her flaming Christmas pudding in a Christmas Carol. In this video Pen Vogler shares her recipe to make an original Victorian Christmas pudding to challenge Mrs Cratchit.

This video is the first in a series of five videos celebrating our special exhibition, Food Glorious Food: Dinner with Dickens.

Pen Vogler is a food historian specialising in food in literature and guest curator of the exhibition Food Glorious Food: Dinner with Dickens. She is also author of Dinner with Mr Darcy, Tea with Jane Austen, Dinner with Dickens and Christmas with Dickens, and edited Penguin’s Great Food series, published by Penguin Classics in 2011. She has written on food in history and literature for The Guardian Review, BBC History Magazine, Sunday Times, The Lady Magazine, The Oldie, The Observer. She has cooked recipes from the past for Radio 4’s PM and Making History, Mrs Dickens Family Christmas on BBC2 and been interviewed for a number of papers and podcasts. She has given talks and tastings at festivals and events throughout Britain.

Recipe Summary

  • 4 tablespoons unsalted butter, room temperature
  • 12 slices white country-style bread
  • 1/2 cup orange marmalade, preferably Valencia
  • 5 large eggs
  • 1 vanilla bean, halved lengthwise
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/4 cup firmly packed dark-brown sugar, plus more for sprinkling
  • Creme fraiche, for serving

Butter a shallow baking dish. Butter both sides of each bread slice, using all of butter. Spread marmalade on one side of 6 slices of bread. Take other 6 slices of bread and place them on top of marmalade slices to make 6 sandwiches. Cut each sandwich diagonally in half arrange sandwich halves in prepared dish.

Crack eggs into a bowl. Using the tip of a knife, scrape vanilla seeds from bean halves into bowl and whisk eggs until blended. Add milk, cream, and brown sugar whisk until well combined. Pour milk mixture evenly over bread and sprinkle lightly with more sugar.

Cover and let stand at room temperature until bread soaks up custard, 1 hour. Preheat oven to 350 degrees.

Uncover pudding and bake until custard has set, about 50 minutes. Remove from oven and let cool slightly.

Serve warm, spooned into individual bowls. Top each serving with a dollop of creme fraiche.

Recipe: Justin Gellatly’s Hot Cross Buns

These are an Easter classic, but you can make them during the rest of the year without the cross and have lovely spiced fruit buns for tea. You can also roll the dough into two logs and bake it in two 450g loaf tins, to make loaves instead of buns or, if you have any left over, use it to make a cheeky bread and butter pudding. Suitable for freezing (as raw dough or cooked buns).

Preparation time: 25 minutes

Proving/resting time: 4 hours

225g strong white bread flour

1 teaspoon ground mixed spice

400g strong white bread four

1½ teaspoons fine sea salt

125g softened unsalted butter,

4 pieces of stem ginger, chopped small

1 tablespoon syrup from the ginger jar

100g strong white bread ¾our

STAGE 1: Put the four, sugar, spices and zest into the bowl of an electricmixer with a hook attachment and add 300g of water. In a jug or bowl, whisk together the black treacle, yeast and water and add to the dry ingredients. Mix for 4 minutes on medium speed, then cover the bowl and leave for 1 hour.

STAGE 2: Add the stage 2 ingredients to the stage 1 mix, and mix together on a medium speed until all is incorporated.

STAGE 3: Add the stage 3 ingredients to the stage 1 and 2 mix and mix together on a medium speed until you have a glossy, smooth dough (it will be fairly sticky). If the dough seems too wet, add a little more four. Then cover the bowl and leave somewhere warm for 2 hours.

Line a baking tray with baking paper. Place the mixture on a lightly floured surface and cut into 120g pieces. Roll the pieces into balls and place them on the prepared baking tray, leaving plenty of room between them as they will spread out. Cover with clingfim and set aside until doubled in size (this should take about 1 hour).

While the buns are proving, make the cross mix and the glaze.

To make the cross mix, whisk the sifted flour, sugar, salt and 120g ofwater together until you have a smooth paste and pour it into a piping bag with a 4mm wide plain nozzle.

For the glaze, place the sugar and glucose in a heavy-based saucepanwith 100g of water, bring to the boil, then reduce the heat and simmer until the temperature reaches 105ºC on a kitchen thermometer – it will take about 5 minutes.

Preheat the oven to 180ºC/fan 160°C/gas 4.

Once the buns have proved, pipe a cross on top of each one and bake for 14–15 minutes, until golden brown. Remove from the oven and place on a cooling rack. After 2 minutes, brush with the bun glaze.

Serve warm, with plenty of butter.

Justin Gellatly’s Bread, Cake, Doughnut, Pudding is released by Fig Tree on May 29.


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