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Celebrity chef Phil Vickery cooks up a pudding storm

Everyone has their favourite pudding but not everyone knows how to make them! However, help is here in the form of Celebrity Chef Phil Vickery. Phil is here to give easy step-by-step instructions to create twelve fantastic puddings, one pudcast a month. For a Christmassy flavour Phil is on hand to help re-create a festive Rum and Raisin Custard.

Everybody 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 twelve fantastic puddings. Click on Podcast below to watch his latest instalment demonstrating how to make . . .

Still looking for inspiration? Why not logon to www.carnation.co.uk 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!


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.


Rum and Raisin CustardsIngredients

85g (3oz) raisins
3tbsp dark rum
½ tsp nutmeg
284ml carton whipping cream
100ml (3½fl oz) semi skimmed milk
4 large egg yolks
6tbsp Carnation Condensed Milk
caster sugar, to glaze


  • Preheat the oven to 150°C, 300°F, Gas Mark 2.
  • Tip the raisins into a saucepan with the rum and 2tbsp water. Simmer until the liquid has almost entirely cooked in to the raisins. Divide them between six ramekins, 7.5cm x 4cm (3in x 1½in) or similar size coffee cups.
  • Pour the cream and milk into the raisin pan. Add the nutmeg and bring gently to the boil. Mix the egg yolks and condensed milk together in a large jug. Carefully pour the cream mixture onto the eggs and stir to combine thoroughly. Divide the custard mixture into the ramekins.
  • Place the dishes into a deep baking tin and fill the tin with enough boiling water to come two thirds up the sides of the dishes. Cover with foil and bake for 40 minutes until just set. Remove from the oven and place the dishes on a rack to cool. Chill well in the refrigerator.
  • To glaze the brulées: preheat the grill to its highest setting. Sprinkle a thin layer of caster sugar over each dish, ensuring the custard is covered. Place under the grill for 5 - 6 minutes until the sugar has melted to golden brown. Alternatively use a hand-held blowtorch. Cool slightly before serving.

Serves 6

Rum and Raisin Custards Rum and Raisin Custards


Published 18 Dectember 2008

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