My Favourite British Pudding Recipes to Try at Home

I write from my own kitchen, where travel stories fade and warm desserts bring everyone close.

At the heart of my collection are familiar, well-loved dishes—sticky toffee, apple crumble and bread-and-butter—each one a reliable treat for family evenings.

I keep tips practical and friendly so you can bake with confidence: how to avoid curdled custard, lock in sponge moisture, and get a crisp crumble every time.

Expect simple step-by-step guidance, clever make-ahead moves and serving ideas—cream, custard or ice cream—that make sharing dessert effortless and joyful.

Key Takeaways

• These classics are comforting and reliable for cosy meals.
• Recipes use storecupboard staples and seasonal produce.
• Practical tips fix common problems like dry sponge or thin sauce.
• Make-ahead ideas fit busy evenings without fuss.
• Serving suggestions help you match the right finish—cream or custard.

Warm, homely puddings to bake now

A steaming tray or a cosy bowl can change an ordinary night into something worth savouring. I keep my choices approachable—what’s in season, who I’m cooking for, and how much time I have.

How I choose which classics to cook

I pick bakes that suit the moment. Do I want a quick after-dinner bowl or a centrepiece that lingers with friends?

Crowd-pleasers win—they scale easily and are simple to serve. If I’ve got less time, I reach for self-saucing or tray bakes; with more hours, I plan a layered trifle or tart.

Pantry staples that make dessert easy

Old-school puddings often rely on basic ingredients: flour, sugar, eggs, butter and milk. I keep vanilla, oats, good jam, Medjool dates and lemons ready for quick flavour lifts.

• Freeze crumble topping ahead for extra crunch.
• Soak dates and soften bread for waste-free bakes.
• Keep a block of butter at room temperature for quick mixing.

British Pudding Recipes to Try: the classics I always return to

Every family table needs a handful of tried-and-true desserts I reach for again and again. I keep a short list of favourites that work for weeknights and weekend gatherings alike.

My reliable lineup includes sticky toffee, apple crumble, bread and butter pudding, rice pudding, trifle, Eton mess, jam roly‑poly and spotted dick. Each one carries history and comfort—some date back centuries and still feel modern on the plate.

I focus on simple ingredients and tiny tricks. Dates lift sticky toffee; oats make a crumble crisp; a splash of sherry brightens trifle. Little changes give big rewards without fuss.

• Quick comforters for busy nights and showstoppers you can make ahead.
• Flavour twists that keep the classic spirit while adding sparkle.
• Practical serving tips so every dish fits your crowd—kids, grandparents or friends.

Ready to pick one? Choose by time, mood and the ingredients you have on hand — that’s how I always find a winner for the table.

Sticky toffee pudding with rich toffee sauce

When I want a sure-fire crowd pleaser, I reach for a rich, sticky tray that fills the kitchen with warm caramel notes.

Why Medjool dates change everything: finely chopped or puréed dates give that signature fudgy crumb and deep caramel flavour. I soak chopped Medjools until plush so the sponge is moist and chewy rather than dry.

Why Medjool dates matter for flavour and texture

Medjool dates add natural toffee notes and stickiness that lift a simple sponge into a classic treat. They bring sweetness without cloying and a rounded, mellow depth.

Serve warm with cream or vanilla ice cream

I serve this pudding served warm, not piping hot—about 30 minutes after the sauce has soaked in. A dollop of cream or a scoop of vanilla ice cream gives richness or cool contrast. Both work beautifully.

Make-ahead tip: let the sauce soak in

For easy hosting, bake the sponge ahead, warm it gently and pour fresh hot sauce over the top. Let it rest for about 30 minutes so the sauce sinks in.

• I balance the sauce with a pinch of salt to sharpen the toffee.
• Leftovers reheat well—add an extra splash of sauce before warming.
• For grown-up flavour, stir a dash of dark rum into the sauce when finishing.

Apple crumble with crisp, buttery topping

On busy nights I reach for a tray that fills the kitchen with warm spice and fruit. A good apple crumble is quick, honest and endlessly comforting. It brings the family round the table without fuss.

Best apples and oat topping tricks

I favour tart Bramleys mixed with a couple of sweeter eating apples. The Bramleys break down and give a soft filling while the eating apples keep a gentle bite.

My topping is simple: flour, rolled oats, cold butter and a touch of sugar, rubbed together until pebble-sized crumbs form. For an extra crunch, I freeze the topping for 15–20 minutes before baking — it browns without collapsing.

• A pinch of cinnamon or lemon zest lifts the fruit.
• Bake until the top is golden and juices bubble at the edges.
• Rustic pieces are nicer for sharing; keep them generous.

Custard vs ice cream: how I serve it

On chilly evenings I pour warm custard over slices — its silkiness soothes the tart apple. When I want contrast I add vanilla ice cream; the coolness plays well with hot, crunchy topping.

Leftovers are lovely with yoghurt for breakfast. Add a handful of blackberries in season for a bright twist. This is my easiest way to fill the house with the smell of home.

Bread and butter pudding, from simple to brioche and panettone

There’s a quiet joy in layering day-old bread, lemon zest and vanilla custard and watching it bloom in the oven.

I butter slices of day-old bread or choose brioche or panettone for a richer finish. I tuck in dried fruit and a whisper of lemon for bright balance.

My custard mix is eggs, milk, sugar and vanilla whisked until smooth. I pour it over the bread and let it soak so the centre stays soft and silky.

Gentle heat is everything — keep the oven moderate (no higher than 180°C) so the custard won’t curdle. For a citrus lift, spread a thin layer of marmalade between slices.

• Fold in soft cinnamon apples for a toffee-apple mood.
• Sprinkle demerara on top for a crunchy finish.
• Serve warm with extra custard or vanilla cream.

Rice pudding baked to a creamy finish

A bowl of slow-baked rice settles a noisy day and invites quiet conversation. I like it when the centre is almost gooey and the top wears a fine skin—either stir it in or keep it whole for texture.

Choose short-grain “pudding rice” and vanilla

I use proper short‑grain pudding rice—it releases starch and turns luxuriously creamy. I bake low and slow with milk, a split vanilla pod and a little sugar for gentle, even sweetness.

Thickening fixes if it’s a bit thin

If the bake comes out watery, don’t worry. Whisk a spoonful of cornflour with cold water into a smooth slurry, fold it in, then bake for 10–15 minutes more. Leftovers often thicken in the fridge—loosen them with warm milk when reheating.

• A grating of nutmeg gives that school‑day comfort aroma.
• Swirl a spoonful of jam at the table for a bright contrast.
• Finish with a splash of cream for extra richness.

Treacle tart with a crumbly pastry case

A golden slice can make a weeknight feel like a small celebration. This treacle tart lives on nostalgia but keeps things honest — flaky pastry, golden syrup filling and a squeeze of lemon for lift.

Five-ingredient shortcut, served warm

Simple comforts needn’t be fussy. I often use a five‑ingredient method: ready‑made pastry (or quick shortcrust), golden syrup, breadcrumbs, butter and a little lemon zest. That keeps the flavour true and the effort low.

I bake until the filling just sets — soft, sticky and incredibly moreish. Serve warm so the syrup and butter aromas really bloom; a scoop of vanilla or clotted cream cuts the sweetness nicely.

• I keep the tart simple: golden syrup in a crisp, crumbly pastry case.
• A salted honey crust is a modern twist that balances richness.
• Short on time? Use quality ready‑made pastry and focus on the bake.
• Leftovers warm up beautifully in a low oven — still lush the next day.

Jam roly‑poly for proper nostalgia

There’s something theatrical about unwrapping a steaming roll and slicing through sticky jam. I love how a simple suet roll can stir bright memories and start new ones around the table.

Steam for the softest suet pud

Steaming is the secret. It keeps the crumb tender and light. Baking risks drying the roll, so I always choose a gentle, steady steam.

Roll with good strawberry jam and serve with custard

I roll soft suet dough thinly, spread good strawberry jam, then roll it up snug. A tight wrap in baking paper and foil stops water sneaking in.

• I keep the water at a steady boil so the texture stays soft from end to end.
• Steaming keeps the crumb light—baking can make it drier.
• I serve generous slices with warm custard and extra jam at the table.
• Swap in raspberry jam for a sharper finish if you prefer.
• It’s fun with kids—the roll‑up is pure theatre, and leftovers fry up into crisp, jammy slices.
• Simple, homely, and perfect for a family evening that feels a little special.

Eton mess and summer trifle for light, fruity days

A sunny bowl of berries, cream and crunchy meringue is my fastest way to bring summer to the table. It feels light, quick and properly celebratory — perfect when guests arrive at short notice.

Strawberries, cream and meringue done right

For Eton mess I macerate strawberries with a little sugar and, sometimes, a dash of ginger cordial for a gentle zing. I fold in softly whipped cream and crumble meringues just before serving so the texture stays cloud‑light and crisp.

Layering a showstopping trifle ahead of time

My trifle is the make‑ahead hero. I layer sponge soaked with sherry or brandy, a thin smear of jam or cooked fruit, custard and whipped cream.

Assemble it the day before; an overnight rest lets the layers set and the flavours deepen. Use a clear glass bowl so the pretty strata — sponge, fruit, custard and cream — can do the talking.

• I like a swirl of raspberry jam through the fruit for colour and brightness.
• Try chocolate Swiss roll as the sponge layer for a playful cake twist.
• Keep toppings simple: fresh berries and a few toasted nuts for crunch.
• Both desserts feel celebratory yet save you kitchen time and fuss.

Steamed sponge puddings: golden syrup, lemon and more

A well-set steamer makes all the difference when I want a moist, tender sponge.

Classic steamed sponge puddings — think glossy golden syrup or a bright lemon twist — cook best at a steady simmer. I keep the set‑up simple because gentle steam gives the softest crumb.

Setting up the steamer for a moist sponge

Grease the basin well and spoon in a little golden syrup for a shiny, sticky top that becomes a lovely sauce when turned out.

• I butter the basin thoroughly and add a spoon of golden syrup for a glossy finish.
• The batter is simple — a soft sponge scented with lemon for brightness.
• Set the steamer at a gentle simmer; steady heat keeps the crumb moist.
• Wrap the top with a tight paper‑foil lid to stop drips and help it rise evenly.
• Don’t peek often — you’ll lose heat and slow the cook.
• Check doneness with a skewer; clean but still tender is perfect.
• Serve warm with sauce or custard for classic comfort — great for family meals.
• I love individual basins for quick portions and easy plating.
• A little lemon zest in the batter lifts the whole bowl.

Lemon self‑saucing pudding for a zesty surprise

There’s a little theatre in this one‑bowl bake — a pale sponge that parts and leaves a glossy citrus pool beneath.

I love a one‑bowl wonder that separates into sponge and curd with almost no fuss. The cake bakes into a light top layer while a tangy lemon sauce gathers under it.

The trick: whisk a simple batter, scatter sugar and lemon, then pour hot water over. In the oven the mixture breaks and forms its own sauce.

• Lemon zest brings fragrance — add a little extra for brightness.
• Use a shallow dish for more saucy surface area.
• Serve immediately with vanilla ice cream for a silky contrast.
• Dust with icing sugar at the table — it looks as good as it tastes.

Manchester tart and Bakewell tart for pastry lovers

There’s a small thrill in cutting a neat wedge of tart and seeing the filling hold its shape. For me, these two classics are about clean flavours and pastry that sings — buttery, short and crisp.

Homemade custard lifts Manchester tart

Homemade custard makes a world of difference — silkier, richer and more fragrant than shop-bought. I blind‑bake the pastry so the base stays crisp under the custard.

A thin smear of jam under the custard adds brightness and contrast. Slice in generous wedges and serve with lightly whipped cream for the full teatime moment.

Frangipane, jam and seasonal fruit in Bakewell

Bakewell is all about almondy frangipane layered over good jam. I keep the pastry buttery and short so each bite melts.

Top with cherries or strawberries when they’re in season — the fruit makes the tart sing. A dusting of icing sugar gives that final patisserie touch.

• Blind‑bake pastry for a crisp base.
• Jam under custard for Manchester; jam under frangipane for Bakewell.
• Serve warm or room temperature in generous wedges with cream.
• Leftovers slice cleanly and keep well for next‑day treats.

For gatherings, I bake one of each — custard lovers and almond fans both happy. These tarts are show‑offs with very little fuss.

Parkin and chocolate sponge for cosy evenings

Some nights ask for chewy oat cake and a soft, chocolate sponge that soaks up every spoonful of sauce. These bakes feel like a warm jumper — reassureingly familiar and a little indulgent.

Oats, treacle and spice in classic parkin

Parkin is a squidgy ginger cake made with oats, treacle and warming mixed spice. The texture is ever so slightly chewy and very comforting.

It gets better by the day — I bake ahead so the flavours deepen and the crumb softens. Thin slices with a mug of tea or a spoon of cream are my favourite quick fix.

Old‑school chocolate sponge and hot sauce

A soft chocolate sponge warmed and drowned in hot chocolate sauce is pure comfort. I add a little orange zest into the batter; it lifts the chocolate without stealing the show.

• I keep the sauce glossy and pourable — silky ribbons over warm slices.
• A pinch of salt in the chocolate sauce balances the sweetness.
• These are the puddings I reach for when the rain won’t quit — simple, sharable and always devoured.
• Keep napkins handy — there will be happy, chocolatey smiles.

If you want a richer finish, follow a tried sticky method like the sticky toffee method for sauce technique — it brings that glossy, balanced sheen I love.

Banoffee pie and banana sticky toffee pudding

When bananas are ripe, I reach for two very different finishes—one chilled and fuss‑free, the other warm and saucy. Both celebrate caramel and soft fruit, and both make the kitchen feel like a hug.

Banana, cream and caramel as an easy crowd‑pleaser

Banoffee pie is my quick win: ripe banana slices, a thick layer of caramel and softly whipped cream on an oaty biscuit base. It sets in the fridge while you cook dinner—minimum effort, maximum delight.

Self‑saucing banana toffee pud served warm

The banana sticky toffee pudding is a self‑saucing sponge that bakes into a spoonable, aromatic finish. Serve it warm with cream or a scoop of ice cream. A splash of spiced rum at the table feels extra cosy on cold nights.

• Both are easy to portion and brilliant for sharing.
• Ripe bananas give the best flavour and texture.
• I like a drizzle of extra caramel over banoffee for drama.

Apple sponge pudding and crumble cake

There’s a lovely divide between spoonable puddings and sliceable cakes — apples suit both.

I share two apple bakes here: a soft, spoonable apple sponge pudding and a crumble cake that slices neatly for tea. Both are easy, family-friendly and best served warm with custard or a dollop of cream.

Apple sponge pudding is all comfort — stewed or spiced apples tucked under a light sponge. I steam or bake it gently until the centre is just set. The result is juicy fruit beneath a tender cake-like top, perfect with warm custard.

Crumble cake gives you two textures — a soft cake base and a crunchy crumble topping. I bake until the top turns golden and the sponge feels springy. Slice it for afternoon tea or scoop warm portions for pudding night.

• I spice the apples gently and balance sweetness so the fruit shines.
• Raisins or pecans add autumn warmth if you fancy.
• Both keep well and make a lovely follow-up with coffee the next day.

Serve it right: custard, cream, ice cream and sauces

The right accompaniment makes a good dessert sing at the table. I guide you through simple finishing touches—because the right pairing turns good into unforgettable.

Vanilla custard basics and flavour twists

For vanilla custard, I warm milk gently, whisk egg yolks with sugar and stir until the mixture coats the back of a spoon. Keep the heat low—patience stops curdling and keeps the texture silky.

Little flavour twists lift familiar plates: a bay leaf with apple puddings, chocolate custard with sponge, or a hint of orange with treacle tart. One warmed spoonful of custard changes the whole mood.

When to pour cream, dollop clotted cream or scoop ice cream

Hot puddings love cold contrast—scoop ice cream onto sticky toffee or chocolate sponge for that creamy chill. Pies and tarts sing with lightly whipped cream or a proud dollop of clotted cream for extra luxury.

Pouring custard is perfect for crumble and jam roly‑poly; trifle benefits from an overnight setting time. I time the finish so sauces are warm as the pudding hits the table.

• A pinch of salt in sweet sauces brings balance—try it once and you’ll never go back.
• Garnish with toasted nuts, citrus zest or a dusting of cocoa for contrast and colour.
• Serve with confidence—these small choices make every spoonful memorable.

Conclusion

A good dessert brings people closer; choose one, bake it, and share the warmth.

Classic favourites — sticky toffee, apple crumble, bread and butter, rice pudding, trifle and tarts — remain popular because they are simple, comforting and flexible for season and occasion.

From saucy citrus bakes to nostalgic school‑day classics, you have a pudding for every mood. Pick a single recipe this week, keep steps plain, and enjoy the process.

Use make‑ahead tips so pudding fits your evening, not the other way round. Pair smartly — custard, cream or ice cream — and swap in seasonal fruit for a fresh twist.

I hope this guide warms your kitchen and your gatherings. Tell me what you bake first; I’m cheering you on from my oven to yours.