BBC Good Food

26 August 2011

Member

"The recipe is reproduced word for word from the magazine article. For completeness, you can freeze the puddings once made, and then defrost and cook for 10 minutes as described in step 2. This is one of the most successful puts I've ever made - my wife and friends rave about it and are always asking for repeat performances. I even did it as an alternative Christmas pud one year, and my family loved it!"

16 July 2011

"Great flavour, and a real bargain for eating on a budget. Shame it's the only recipe using breast of the lamb on the whole site, though!"

08 August 2010

"Great recipe - agree with the rest that it took about 2 hours to reduce down to a jammy consistency (I used a stockpot), and you end up with about 1 litre to decant into what ever combination of jars you want to use. I used 5 Scotch Bonnets and left the seeds in - which gives quite a bit of heat, but still very edible. "

24 October 2009

"Did a Caribbean twist on this, by replacing the mashed potato with sweet potato mash, and adding two tablespoons of jerk marinade (I used Walkerswood), and my Jamaican wife loved it!"

28 September 2008

"Easy, easy easy. I used a good quality green curry paste, and almost got away with pretending I did the whole thing from scratch... Good base recipe (as everyone else has demonstrated) which you can build on with different meats and vegetables."