“Puddings are, without a doubt, one of my favourite desserts, and they sum up my cooking  – and my personality – well, perfectly. They’re indulgent yet unpretentious. Simple, satisfying; they’re not about the pursuit of perfection – they are a way of bringing joy, comfort and that grounded, homey satisfaction to the table. This pudding is pure comfort. It’s rich, but balanced by the salty lick of caramel. I like to finish it with extra dulce de leche, so everyone knows the magic hiding inside that puffed, chocolate treasure chest.” – Elizabeth Hewson. 

The sweetness of ripe bananas combined with walnuts and maple syrup will make this pudding an instant family favourite.

“A rich, molten treat that balances deep cocoa flavours with a touch of heat and bursts of fresh, tart raspberries. You can choose to omit the chilli if you wish, but pairing chilli with chocolate enhances chocolate’s depth of flavour. The subtle heat in this dish complements the rich, sweet and bitter notes of the dark chocolate.” – Dominic Smith. You’ll need a 1.2L-capacity round baking dish for this recipe.

Nuts, chocolate, berries, this pudding has it all!

“Be sure to use very ripe bananas in this pudding. They add natural sweetness, moisture and a deeper caramelised flavour.” – Dominic Smith. You’ll need a 24cm (top) x 18cm (base) x 4.5cm-deep round baking dish for this recipe.

This banana and date pudding is elevated by the ultimate combination of hazelnut and butterscotch.

"The perfect winter dessert that’s so easy to indulge in. The brown butter sauce adds such a warm flavour." – Carina La Delfa. You’ll need a 6-cup (1.5L) capacity baking dish for this recipe.

A triple-threat of desserts, this simple chocolate fudge pudding oozes indulgence topped with a sweet, homemade butterscotch sauce. You’ll need to start this recipe 3 hours ahead, and you’ll need a 18cm x 26cm x 6cm-deep baking dish.

Warren Mendes shares a comforting dessert that sits close to home.

This sticky date and pecan pudding is a decadent dessert that combines the best of both the classic sticky toffee pudding and a self-saucing pudding. Served fresh from the oven with a dollop of sour cream, this pudding delivers a delightful combination of sweet, salty and tangy flavours in every bite. You’ll need a 20cm x 26cm 1.5L-capacity baking dish for this recipe.

All you'll need are a few pantry staples to make this comforting dessert, making this the ultimate sweet treat to throw together and make use of that leftover bread sitting on the counter.

If you thought bread and butter pudding was getting a bit stale, just wait until you try our new take on the classic dessert. Here, Lucy Nunes transforms leftover croissants into a rich winter pudding, where sharp white chocolate and passionfruit blend with the sweet and nutty almond spread layered throughout the dish. This is comfort food at its finest. You’ll need a 26.5cm (top) x 24cm (base), 4.5cm-deep round baking dish for this recipe. Day-old or stale croissants will absorb the custard better without turning mushy. Use either fresh or thawed frozen passionfruit pulp.

We’re raising a toast to Yotam Ottolenghi’s brilliant lemon cake. It’s zesty and sweet.

You can make these showstoppers in advance. Simply reheat them in the microwave before serving for a gooey caramel centre that will delight your guests. You’ll need 6 x 1-cup (250ml) capacity metal dariole moulds for this recipe.

This one-bowl batter can be made ahead of time and kept in the fridge, then baked while you’re sitting down to eat dinner.