PUDDING HEAVEN

For the spiced red wine poached pears with butterscotch sauce, see page 44

Sugar-free banana soufflé

SERVES 4

1 tsp butter, for greasing
3 free-range eggs, separated
4 ripe bananas, peeled
½ tsp salt
35g (1¼oz) almond meal
1 tsp ground cinnamon
¼ tsp stevia cream, yoghurt or coconut yoghurt, to serve

1 Preheat oven to 200°C/Gas Mark 6 and line 4 ramekins by greasing them generously with butter.

2 Beat the egg yolks, banana, almond meal, cinnamon, stevia and salt in a stand mixer fitted with the paddle attachment until well combined. Transfer to a large bowl.

3 Clean dry the mixer, then fit with the whisk attachment. Beat the egg whites to stiff peaks, then gently fold them into the banana mixture with a spatula.

4 Gently spoon the batter into the ramekins, filling them to just over the top edge, then place them on a baking tray and slide them into the oven, leaving enough room for them to puff up.

5 Immediately reduce the oven temperature to 180°C/Gas Mark 4 and bake for 14-15 minutes until nicely puffed up and golden, and only just cooked through. Serve immediately with generous amounts of cream or yoghurt.

Recipe taken from Egg of the Universe by Bryony and Harry Lancaster, photography by Alan Benson, published by Murdoch Books, £20.

Sticky apricot bread & butter pudding

SERVES 6

3 croissants (stale ones are perfect)
50g (1¾oz) Horlicks Original
50g (1¾oz) caster sugar
50g (1¾oz) dried apricots, sliced
3 free-range eggs
150ml (5fl oz) milk
150ml (5fl oz) double cream grated zest and juice of 1 orange
1 tsp vanilla essence
1 tbsp apricot jam
2 tbsp water

1 Preheat oven to 160°C/Gas Mark 2.

2 Dice the croissants into 5cm (2in) squares, then place in a buttered baking dish and add the juice and zest of the orange. Add the sliced dried apricots.

Beat the eggs in a