The burnt sugar steamed pudding is inspired by chef Monique Fiso, who shines a light on Maori cuisine at her restaurant Hiakai in Wellington. 1. Preheat your oven to 149C. 2. Fill a roasting pan ...

Brush or drizzle the exposed edges of the bread with the melted butter, then sprinkle the buttered edges with the remaining tablespoon of sugar, using a generous 1/4 teaspoon per pudding.

Lightly grease and dust the pudding moulds. In a bowl, beat the butter and sugar until pale and smooth. Crack the eggs into a small jug and beat with a fork. Slowly add the eggs to the sugar and ...

The base of these mini bread puddings is a thick, creamy custard. Eggs are whisked together with a flavorful mixture of sugar, half-and-half, cinnamon and vanilla extract. Cut up your croissants ...