Please note: 'Pudding' is a word we use here in the UK for all types of dessert - others may call it  'dessert', 'sweet' or even 'afters'.  Whatever you call it, who doesn't love something sweet, delicious and indulgent to finish off a meal?  (Or, indeed, at any other time!)

I have been running baking classes on Outschool for several years, and it is a pleasure to meet so many young chefs.  I love to bake with them.  We have lots of  fantastic pudding recipes all originating from the UK. I can't wait to share them!  
  
This is a relaxed, friendly class where I bake along with your chef; I keep the numbers small.  We start each class by saying hello, and I give a short introduction to the pudding, perhaps explaining which region it is from, or the tradition behind it.  Then we all get cooking.  I  show exactly what to do at each stage, so no one has to worry about knowing what to do.  I am happy to repeat any step if your chef isn't sure.  

After we have cleared up, and while our food is cooking (and smelling delicious!), it's quiz time!  The quiz is a bit silly, and is based on a theme linked to the weekly recipe, so your learner can find out more about our beautiful British Isles too.

The ingredients are quite straightforward, and I post them in the classroom each Sunday.  We need the basic equipment (mixing bowls, spoons, forks, baking tins etc) that you would expect, and we will using the oven and the hob/stove top to create our puddings.  I usually use a spoon or whisk for mixing, but there may be times that an electric whisk/beater will be very handy too (for example, making the meringues).  I will let you know about this in advance too.  After each class I send the recipe sheet so you can bake the pudding again.

Week of 23rd April -  Jam Sponge - a delicious, comforting pudding created with a good dollop of jam beneath a sponge batter; when it is baked you tip it upside down so the jam oozes over the top of the sponge.

Week of 30th April - Apple Crumble - a true British classic pudding made of layer of apple beneath a crumbly topping; it was made popular in World War 2.

Week of 7th May -  Bread and Butter Pudding - a British classic made of buttered and sugared sliced bread, dried fruit, custard which are baked together in the oven to create a pudding that is crispy in places and soft in places - I can never decide which I like best.

Week of 14th May - Spotted Dick - a truly traditional childhood pudding.  Originally it was steamed for several hours, but you can also cook it in the oven. Real comfort food!   

Week of 21st May - Treacle Tart - a sweet, sicky filling inside a pastry case - delicious!

Week of 28th May - Jam Roly Poly - traditionally a steamed suet pudding, but you can make it with butter if you prefer and then bake it in the oven - serve it with custard; a lovely, warming pudding.

Week of 4th June - Apple Batter - chunks of apple baked in a batter similar to the one we use in Yorkshire Pudding (only sweeter).

Week of 11th June - Bakewell Tart - an almondy, jammy filling inside a pastry case; a pudding close to my heart as I grew up near the Derbyshire town of Bakewell.

Week of 18th June - Queen of Puddings - a sweet, bready, custardy base, a layer of jam, and meringue on top...truly a Queen among Puddings!

Week of 25th June - Fruit Charlotte - traditionally apples (but you can use pears, blackberries, rhubarb, or a mixture of fruits) mixed with sweet crumbs and wrapped up in a dish lined with buttery slices of bread.  It named after Queen Charlotte, wife of George 3rd. 

Week of 2nd July - Summer Pudding - this looks so impressive; a deep, purple-red dome filled with dark berries.  It also a very simple pudding, so we should also have to time make Bread Pudding (not to be confused with Bread and Butter Pudding!) with any leftover crusts. 

Week of 9th July - Eton Mess - meringues, strawberries, cream...what's not to love?

Week of 16th July - Pineapple Upside Down Cake - although this is called a cake, it is served as a pudding.  It has a pineapple in a sweet, sticky sauce baked beneath a sponge batter, and turned upside when served.  Gorgeous!

Week of 23rd July - Fruit Fool - a creamy pudding; traditionally made with gooseberries, but you can use what soft fruit you want - strawberries, rhubarb, raspberries, blackberries etc. 

Week 30th July - Banoffee Pie - a sweet, delicious, indulgent pudding with a biscuit base, a caramel sauce and bananas. Yummy!

Week of 7th August - Cumberland Nicky - a pie with a lattice (nicked?) top and filled with sticky dates and brown sugar.

Week of 14th August - Sussex Pond Pudding - a classic, steamed pudding with a candied whole lemon in a sweet syrup 'pond'.


More recipes will be added - suggestions welcome!

If your learner has any additional needs please let me know in advance; I will do my best to adapt the class so they can join in. 

This is a companion class to my Bake the British Isles - Cooking Club which mainly covers cakes, sweet breads and biscuits.  https://outschool.com/classes/bake-the-british-isles-cooking-club-6l3gAsJy