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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. Carnation makes it easy for you to make incredibly quick desserts . . . Phil is going to show you just how quick by making three 5 minute desserts - one fruit, one chocolate and one caramel. You almost don't need a recipe its that easy!

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 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.


This is a quick version of a classic - Black Forest Gateaux. Chocolate brownies, drizzled with cherry juice, cherries and topped with a luscious chocolate sauce.


For the chocolate sauce:
40g (1½oz) dark chocolate
2 tbsp Carnation Condensed Milk
1 tbsp warm semi skimmed milk

1 chocolate brownie or small chocolate muffin
Half a 400g can cherries in natural juice
Tip Top squirty or half fat crème fraîche to finish (optional)


  • Place the chocolate and condensed milk in a microwave safe bowl and heat very gently in the microwave until the chocolate has melted.
  • Stir together then add the fresh milk and stir until combined.
  • Crumble the brownie into the bottom of 2 serving glasses.
  • Drain the cherries, reserving the juice.
  • Add a tablespoon of the cherry juice to each glass over the brownie.
  • Tumble in a few cherries on top of each and add a layer of the chocolate mixture.
  • Squirt a little cream or dollop a spoonful of crème fraîche on top of the dessert and finish with a final cherry on top!

Serves 2


Two ingredients almost isn't a recipe is it? Everyone will love this - and it's a really easy one to remember - great for sharing and parties.


397g can Carnation Caramel
200ml carton half fat crème fraîche (or double cream)

Selection of seasonal fruits for dipping:
bananas, sliced
apples, sliced



  • Gently heat the caramel with the crème fraîche, stirring until smooth. Do not allow to boil.
  • Pour into a heatproof bowl (or individual dishes) and serve warm, with the fruit and marshmallows, for dunking.


If you add a little lemon juice to condensed milk it will thicken - so it makes it really easy to make mousses and fools - try any fruits that you like. Rhubarb is a favourite of mine - but tinned fruits are just so handy - so this one uses mangoes.


400g can mangoes
142ml carton double cream
150g tub Greek yogurt
Juice of half a lemon
8tbsp Carnation Condensed Milk

Fine almond biscuits, to serve


  • Drain the mangoes, reserving the juice.
  • Place in a food processor and blend with a few tablespoons of the juice to make a smooth puree.
  • Whip the double cream until soft peaks form and then combine with the Greek yogurt and condensed milk.
  • Swirl the mango puree and cream mixture into glasses and serve with a fine almond biscuit to dunk!

Serves 2 - 3

Published 19 January 2009

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