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Celebrity chef Phil Vickery cooks up a pudding storm

The famous chef takes us through 6 of Britain's favourite pudsEverybody loves a good pud! From homemade apple pie to granny's spotted dick or mum's treacle tart, everyone's a winner. But how often do you make home-made puds and do you really know where to start?

Although more and more people are experimenting in the kitchen with puddings, one in five Brits have never attempted a home-made pudding, according to new research by Carnation. So what's stopping Brits from getting their hands dirty in the kitchen? Perhaps, if you had a top chef in the kitchen with you, you'd be more inclined to whip up a nice pudding. Well now you can!

Celebrity chef Phil Vickery is here to save the day. Over the coming months he will be welcoming us in to his kitchen to take us through the simple steps to create 6 classic puddings. Click on Podcast below to watch his first instalment demonstrating how to make a delicious toffee apple tart . . .

This video appears to be currently unavailable. You may be able to find it on the Carnation web site.

Still looking for inspiration? Why not logon to where you can look through a variety of Phil's tasty recipes and download the pudcasts.


To stop the spread of pudding paranoia and encourage the nation to rediscover its taste for homemade puddings, today, celebrity chef Phil Vickery launches a series of Pudcasts; a monthly series of six podcasts showing you how to create simple, yet impressive, desserts. Let's face it, even cook books aren't fool-proof, but you'll be hard pressed to go wrong when you've got the step-by-step directions on a screen right in front of your eyes! So why not harness the power of technology and watch one of Phil's pudcasts - you can't go wrong!


The first Pudcast is released in March and features Phil demonstrating how to make Toffee Apple Tarts, a lovely, warm pudding. A new Pudcast containing a new recipe will be launched every month until September, showing you how to produce a range of delicious deserts, step-by-step.

Featured recipes:

  March : Toffee Apple Tart
  April : Millionaires Shortbread
  May : Blueberry and Passionfruit Cheesecake
  June : Rose and Raspberry Meringue Mess
  July : Lemon Posset (with Cardamom shortbread)
  September : Banoffee Pie


Cooking's not just about the end result. According to Phil, as well as missing out on the delicious taste of authentic homemade cooking, people are passing up the opportunity to experience the psychological benefits of making something for themselves. Creating your own mouth-watering pudding can be extremely rewarding, especially if cooking for family and friends. To see others really enjoying something you have prepared from scratch can leave you with a real sense of satisfaction and pride.


Phil started his career in a seaside hotel in Folkestone Kent, after leaving college. He then went to the Lake District to the famous Michaels Nook Country House hotel, where his food was rated the best in the lakes.

After 6 months touring Australia and New Zealand he took up one of two stints at the world famous Gravetye Manor in West Sussex. Once as chef de partie, and sous chef. This is where he really found his love for great British produce and cooking. This led on to his next position as Ian Mc Andrew's sous chef at Restaurant 74

After the second stint at Gravetye Manor, Phil then travelled to the south west to open a luxurious hotel, then moving to The Castle hotel after Gary Rhodes left in 1999. Here he really found his niche and over the next 9 years he won many accolades, including a Michelin star, Egon Ronay stars and 4 AA rosettes. Phil moved onto development in 2000 co founding The Food Bureau with partner and friend Steven Poole.

Phil has written six books, including 'A Passion for Puddings'. He also writes for many magazines, articles and is a member of The Guild Of Food Writers.

Phil has been a regular chef on BBC's Ready Steady Cook for 10 years. He is also resident chef on ITV's This Morning and is a regular contributor to Radio Five Live and BBC's Breakfast programme.



For the almond filling:
25g (1oz) butter, softened
55g (2oz) ground almonds
397g can Carnation Caramel (

375g pack ready-rolled puff pastry
1 beaten egg, to glaze
3 fun-size red dessert apples
small knob butter, melted
caster sugar, to sprinkle

Greek or natural yogurt, to serve


  • Preheat the oven to 200ºC, 400ºF, Gas Mark 6.
  • Put the softened butter into a bowl with the ground almonds and 2tbsp CARNATION Caramel. Beat thoroughly together. Unroll the pastry and, using small plate or bowl, cut out 6 circles 12cm (4½in) in diameter.
  • Place the circles on a non-stick baking tray. Fork over the centres of the pastry circles.
  • Brush the pastry with beaten, not quite to the edges. Divide the caramel mixture between the pastry circles - placing spoonfuls in the centre of each tart. Core the apples, halve and slice thinly. Arrange the apple slices over the almond filling. Brush with a little melted butter and a little caster sugar over each tart.
  • Bake in the oven for 10-15 minutes until the pastry is well-risen and golden brown. Beat a couple of tablespoons of CARNATION Caramel until smooth and trickle over each tart. Serve with the yogurt.


You can use the almond filling to stuff baked apples. Simply core 4 small Bramley cooking apples and place in a small dish. Stuff each one with a little of the almond filling and dot with butter. Bake in the oven at 200ºC, 400ºF, Gas Mark 6 for about 30 minutes. Beat 5 - 6 tbsp Carnation Caramel, trickle over and serve with custard.

Serves 6

Published 20March 2008

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