10 Great Puddings You Can Make In 15 Minutes

Chop 70g of the chocolate and set aside. Melt the remaining chocolate over a bain marie, in a pyrex glass on gently simmering water on the hob. When melted, remove from the heat.

In a large clean dry bowl, whisk egg whites to stiff peaks, spoon in half the sugar, whisk the remaining sugar until you’ve a shiny meringue-like consistency.

Using a whisk or electric whisk, whip the cream. Add a third of the meringue to the chocolate mix and then gently fold in the remaining meringue, retaining airiness. Fold in the whipped cream, then add the grated chocolate, and fold in the whisky.

To finish, set the mousse in a glass and serve with some fresh raspberries on top.

For the cherry compote, place all ingredients into a small saucepan on a medium-high heat and bring to a simmer.

Cook for two minutes, stirring from time to time until the cherries are just cooked and the liquid has thickened slightly. Keep warm until ready to serve.

For the goat’s cheese cream, combine all ingredients in a small bowl and whisk into soft peaks.

Divide the goat’s cheese cream between four bowls and spoon over the warm compote followed by a handful of crushed Amaretti biscuits.

Put all the nuts and seeds in a pan and dry fry on low heat. Cut all the toasted nuts and seeds.

Puff the amaranth at medium heat and set aside.

Now place the sugar in a pan at medium heat until caramelised, then add the amaranth, stir with a
wooden spoon. Turn off the stove.

Pour in all nuts and seeds, move fast to get a uniform mix.

Pour this hot mixture into a mould or plate and press between parchment paper. Leave to rest at room temperature.

To serve, slice into small pieces. Serve with Oolong by heating the water to 70ºC and infusing the tea for 3 minutes.

Make the ice cream in advance. Separate the bananas into three portions, one for each flavour. In a blender, start with the vanilla flavour by adding the bananas, 1 tbsp of plant milk and the vanilla. Once blended, store in a bowl and keep in the freezer until you need them. Do the same with the other strawberry and chocolate flavour, blitzing and blending them separately and storing in containers in the freezer.

For the chocolate sauce, combine all the ingredients and gently heat through in a medium
pan for about 5 minutes – make sure you don’t overheat as this will separate the sauce. Once well
combined, pour into a glass jar and set aside.

When you’re ready to serve, get out the chocolate sauce and the three flavours of instant ice cream. Arrange the banana slices into pretty bowls or dishes out and top with one spoon of each ice cream and drizzles of chocolate sauce, finishing with a cherry and coconut flakes. Serve immediately.

Preheat oven to 180°C. In a medium bowl, whisk together the eggs, brown sugar, and a pinch of salt. Pour in the milk and whisk until frothy. Place the torn croissants in a large bowl and pour the egg mixture over them. Toss together and let the croissants absorb the liquid (this is even better if left to absorb overnight).

Butter a 23-by-13-cm loaf pan. Transfer the croissant mixture, including any liquid, to the pan. Bake until the custard is set and the top is browned. Cut the pudding into slices and serve warm or cold with whipped cream, if you like.

Preheat the oven to 180°C. Gently melt the chocolate and butter in a bowl over a pan of simmering water.

Whisk the sugar and the eggs together. Pour the egg and sugar mixture into the melted chocolate and butter and whisk until emulsified.

Line a foil cup with butter then cocoa powder. Fill the cup with fondant mixture.

Bake the fondant at 180ºC for 8 mins then leave to rest for 1 min. Turn the fondant out into a plate and grate over a little fresh orange zest. Add a pinch of sea salt and a small drizzle of good quality olive oil.

Make your mochi mix by combining the sugar and matcha powder together. Next add the shiratama ko. Now separately mix the icing sugar and matcha in a bowl to make the matcha sugar.

Add the water to the mochi mix and stir well. It should form a dough like texture.
Knead into a small ball and roll into further small balls.

To finish, boil the balls in boiling water. They will float to the surface once cooked.

Chill the cooked balls in iced water. Drain. Serve in a bowl with the kimako matcha sugar on top.

Preheat oven to 220°C. Heat the cream, milk and butter in a pan until the butter is melted and has incorporated properly, and leave on the side to cool to room temperature

In a separate bowl, mix the egg yolks, the whole eggs and sugar until the mixture becomes white in colour

Pour the room temperature cream/milk/butter mixture into the second mixture, and mix well to form a batter.

In a clean ramekin, add the as many cherries as you see fit, but we recommend around 5-6, to cover the bottom of the ramekin

Pour the batter over the cherries in the ramekin. Place in the oven. Voila, it’s done in 15 minutes.

Start by spooning a tbsp of the lemon curd onto the plate.

Next, spoon 1 ½ tbsp of the honey sablé or crackers on top of the lemon curd, building a solid base for your S’mores tower that won’t move about the plate.

Place four fresh raspberries on top, followed by a tbsp creme fraîche and sprinkle with a pinch of salt.

Next comes the meringue, spoon about 2-3 tbsp over your dessert, it all depends on how sweet you’d like your dish to be. The more you add, the sweeter it'll be.

For an extra touch you can torch the top of the meringue with a hot coal or kitchen blow torch if you have either available.

Preheat the grill. Whip the cream and icing sugar until soft peaks are formed.

Slice the banana ½ cm thick, sprinkle each slice with the sugar and caramelise under the grill until golden brown.

In a pan, bring the sugar and glucose to a light golden caramel, in a separate pan, bring the cream to the boil. Stir the butter into the caramel, then pour over the boiled cream in small amounts, roughly four portions, before adding the salt. Allow to cool in the fridge.

To assemble, pour the salted caramel into the bottom of your pot, then sprinkle over the biscuit crumb. Lay over the caramelised banana, and a generous spoon of the cream. Finish with some grated chocolate over the top.