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Gregg's Favourite Puddings Hardcover – 2 Aug 2010


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Product details

  • Hardcover: 192 pages
  • Publisher: Hamlyn (2 Aug 2010)
  • Language: English
  • ISBN-10: 060062143X
  • ISBN-13: 978-0600621430
  • Product Dimensions: 20.8 x 2.4 x 26 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Bestsellers Rank: 188,313 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description

About the Author

Gregg Wallace is co-presenter of Masterchef and renowned for his love of all things sweet and delicious. He is a keen food historian, loves cooking for his kids and runs his own fruit and vegetable growing company.

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4.8 out of 5 stars
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Most Helpful Customer Reviews

26 of 28 people found the following review helpful By isabel in the kitchen on 31 July 2010
Format: Hardcover
This book has all the hallmarks of a classic. A collection of recipes that are uncomplicated to make, produce delicious, reliable results and use ingredients that are either likely to be in your pantry or fridge already or are easily available and not esoteric.

Chapters cover Fruity Puddings, Tarts, Flans and Cheescakes, Chocolate, Classic Puddings, Ices and Mousses and Basics. Each recipe is accompanied by a cheery little aside from Gregg which makes them even more appealing as it seems he is standing by your elbow as you turn the pages and decide which one to make.

What I really, really love about this book are that there are plenty of homely, old-fashioned British recipes, the unfancy sort that everybody really wants to eat. Comforting staples, such as Summer Pudding ( no strawberries, the abomination ), Bakewell Tart, Sticky Toffee Pudding, and Gregg's most-requested recipe, for Rhubarb Crumble stand alongside lesser known pieces of deliciousness such as Eve's Pudding, Apple Snow, Brown Betty and Treacle Tart.

Bread and Butter Pudding is as it should be:buttered bread, milk, eggs, little sugar and a few sultanas; no need to mess with the essential nursery simplicity of this pudding, although there is a chocolate version for those who can't help themselves.

Apart from the British recipes there are heaps of simple versions of recipes that have become part of everybody's repertoire nowadays: Pavlova, Clafoutis, Creme Brulee, Tiramisu and a lovely Tarte au Citron but what marks them out from the myriad of recipes available for these puddings is that Gregg's versions are easy to make and true to the originals with no unnecessary additions or riffs to sully their purity.

This is a book I will turn to again and again for inspiration and the perfect end to a meal -though plenty of these recipes make lovely teatime treats as well.
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Format: Hardcover
This book aims to appeal to the novice and the accomplished cook with everyone in between and certainly succeeds, if my experience is anything to go by, to date! Surprisingly down-to-earth in its approach, this is a well presented publication packed full of reliable treats and peppered with typical Gregg Wallace (aka 'puddingface') banter, and certainly worthy of the front cover quote:-

'Gregg is the best possible judge of a good pudding', from Michael Roux Jr.

Measuring in at 20.5 cm x 25.5 cm, this is a chunky book in which we find the main classics, such as 'Old English Trifle', 'Rhubarb Crumble' and 'Treacle Tart' mingling with a few surprises, e.g. the intriguing sounding 'Exotic Ruby Fruit Salad with Cardamom', 'Monte Bianco' and 'Linzer Torten'.

A laughing Gregg indulges in a sweet moment on the front cover which opens up to 192 shiny high quality pages, split over main chapters:-

1. Fruity puddings (pg 12-41)
2. Tarts, flans and cheesecakes (pg 42-73)
3. Chocolate (pg 74-109)
4. Classic puddings (pg 110-145)
5. Ices and mousses (pg 146-165)
6. Basics and bites (pg 166-187)

sandwiched between an introduction and a 5-page index.

Each chapter opens with a colourful double-page spread simply endorsed with the title. Each recipe is clearly laid out with the title, the number of servings, the list/s of ingredients and a numbered method. Each starts with an opening note from Gregg, sometimes informative; often nostalgic as a childhood memory is revisited, e.g.:-

'Custard tarts
I've loved these for as long as I can remember. They evoke such fond memories of shopping with my grandparents in Rye Lane, Peckham. If I was good I would get a custard tart.
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2 of 2 people found the following review helpful By Amazon Customer on 23 Oct 2011
Format: Hardcover
I'm surprised that someone hasn't reviewed this yet after being out for over a year now. I like when reviewers list what kind of recipes are in a book when looking at them. So here's some in this one;

-Butterscotch Meringue Pie
-Chocolate Puddle Pudding
-Classic Creme Caramel
-Macadamia and Vanilla Tart
-Mocha Profiteroles
-Champagne Sorbet
-Tiramisu
-Sticky Toffee Pudding
-Chocolate Fudge Cake
-Cherry Clafoutis
-Bakewell Tart
and Gregg's prized Rhubarb Crumble recipe :)

The butterscotch meringue pie is just divine and not too sweet and the Hot old fashioned puddings like spotted dick and treacle sponge went down an absolute storm with the family and friends. I think it could do with a few more pictures but I like something to work towards. You can hear Gregg whispering in your ear the little comments at the top on the recipe on his view and of course his love of the true sweet stuff! This is my secret weapon when christmas comes, just order ten of these and I'll be laughing because how can someone not love this book?? 5***** :)
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6 of 8 people found the following review helpful By N. L. Esq on 30 Sep 2010
Format: Hardcover Verified Purchase
After Nigella, Jamie et al., I've grown a little wary of celebrity cook books that promise much and fail to deliver. Nevertheless having watched Masterchef so many times and enjoyed Gregg's "That would be even more delicious with another bag of sugar" enjoyment of the puddings, we decided to give this book a go. We've tried four recipes so far and they have all worked beautifully. The lemon tart had a pastry to dream of! So don't be afraid, this is a cook book that you can almost use blindfolded. No need to add another bag of sugar either ;-)
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