This recipe was originally written for Town & Country UK.
Not quite a summer pudding and not quite a winter crumble I’ve often called this pudding ‘holding onto summer’. Perfect for a weekend lunch or end to a supper party
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This is a crustless tart made with a naturally gluten free almond frangipane. The rhubarb gives it a wonderful sweet tang. I chose to use marmalade for the glaze and if you like a little sharpness you’ll enjoy it immensely.
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Golden crumbly pastry with boozy, sticky, festive spiced fruit. A little like a giant mince pie.
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A perfect tea-time cake with a silky cream cheese frosting and the subtle fragrance of lemon thyme.
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A slightly boozy take on the classic pecan pie with a honey sweetened centre and a crisp vanilla pastry.
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This cake is rich and buttery with hints of ginger and vanilla but the rhubarb is the star of the show giving it a wonderfully bold zing.
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