Gregg's Favourite Puddings [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.

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. Actually I'd get one even if I was naughty. My granddad was such a softy!'

In fact, reading through, 'Granddad' gets the blame for quite a few 'treats', and ....maybe....that's why Gregg is a really a bit of a softy at heart, too, despite the harder image he can sometimes portray when crowned with his Masterchef hat!

'Gregg's Tips' feature on some recipes, often giving serving suggestions, additional information or relevant enhancements.

A small taste of the other recipes contained within:-

* Summer Pudding
* Cherry Clafoutis
* Strawberry Cream Meringue
* Baked Bananas with Chocolate Fudge Sauce
* Baked Cheesecake
* Frangipane Flan
* Pumpkin Pie
* Bakewell Tart
* Tarte au Citron
* Tarte Tatin
* Fruit and Chocolate Fondue
* White Chocolate Cherry Tart
* Tripe Chocolate Brūlée
* Hot Chocolate Liqueur Soufflé
* Profiteroles
* Sticky Toffee Pudding
* Brown Betty
* Proper Sponge Pudding
* Christmas Pudding
* Knickerbocker Glories
* Classic Crème Caramel
* Tiramisù
* Rice Pudding Scented with Rosewater
* Old-fashioned Vanilla Ice Cream
* Earl Grey Sorbet
* Lemon Granita
* Zabaglione
* Strawberry Mousse
* Proper Custard
* Brandy Butter
* Pastry
* Pāté Sucrée
* Sauces
* Brandy Snaps
* Simple Chocolate Fudge
* Meringues

Spectacular photography, as always, from Jason Lowe, perhaps on the light side for some, with some pages looking a little bare on balance and crying out for a snap-shot to be slotted in! Having said that it is easy to forgive that slight hint of a negative as one continues to peruse this sweet book and is captured by the stunning sight of 'Chocolate Fudge Cake', on page 80, and I can't help myself as another shopping list begins for the cake which:-

* '....does take a bit of work but like all good things it is well worth it. When you slice through that chocolate topping to find the yummy layers below, you'll be glad you made the effort'!

My favourites are far too many to mention, especially if I get onto the contents of the 'Chocolate Chapter', and the likes of 'Chocoholic's Alaska' - but 'Autumn Pudding' and 'Autumn Fruit Crumble' went down very well, last night, at a themed cook-in evening, not only giving me a great excuse to show off some produce from my new bread-maker but also used up some of the apples that are starting to fall in the orchard!

Super book with should appeal to all, not just to those of us with a sweet tooth but also to those who are looking for a simple and reliable but concise approach to that all important last course, when the need is more formal but not laced in designer restaurant-style speak!

From:-
'Tuile Biscuits
Oh, we are getting sophisticated now. This is professional stuff. The name actually derives from the French word for tile. Its curved shape is supposed to represent the curved roofing tile you see around the Mediterranean.'

From:-
'Butterscotch Sauce
Yet another flavour I simply can't live without. I first encountered it as a child in 'Angel Delight', would you believe, and once sampled I was completely hooked.'

Far more than just a simple 'pudding book'!

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***** :)