Without the Sugar Tax, are we just Pushing Poison?

I was a smoker back in the day.

When the government passed a smoking ban in public places in July 2007, I remember thinking it was a crazy idea, another example of nanny-state governing tactics.

Now, nearly nine years later, I can’t believe we all smoked indoors once upon a time and the fumy fog of the pub seems like pure stupidity.

The point is that change and regulation of any kind is tricky for us humans.

It’s plain that we got it badly wrong when it comes to sugar. Not only does it makes us fat, it also makes us ill and has an abundance of negative implications on our health. Cancer, heart disease, non-alcoholic fatty liver disease, insulin resistance and diabetes, obesity, hormone imbalances, depression and it has even been linked to Alzheimer’s. The list is frightening and goes on and on.

We shower the people we love with toothsome treats to demonstrate our benevolence, but really – are we are just pushing poison?

It’s not really our fault, we didn’t know. After the false information we received in the late 70’s about saturated fat causing obesity and heart disease, we threw ourselves into low fat lunacy. Manufacturers responded by removing the fat from products on our supermarket shelves and in order to ensure it tasted good and had a pleasant ‘mouth–feel’ they replaced it with spoonfuls upon spoonfuls of sugar. Even foods that you would never imagine sugar to be present in are overloaded with it. It’s cheap, adds bulk, gives us a huge dopamine hit and we have become totally and utterly addicted.

I’m not here to tell you to give it up sugar altogether, our bodies can process small amounts of sugar, somewhere between 5-7 teaspoons per day for an adult (about 20g-28g), but 9-12 teaspoons (36g-48g) in one drink is too much for anyone. Unfortunately, the focus in the press and from the government has been mainly on obesity, so people who are not overweight or whose children are a healthy size, might shrug their shoulders and carry on as usual, but the truth is the health risks are far more complex and pervasive.

The sugar-tax proposed by the government on Wednesday isn’t popular with everyone, and no – it isn’t the perfect solution, but it is a start to raising awareness. There is evidence, limited but accumulating, that sugar taxes do reduce consumption. Manufacturers are throwing their toys out of the pram this week, of course they are, this effects their bottom line. They are going to have to react and I think it’ll be just in the same way they did to negative health fears about added salt, they have quietly but dramatically reduced the salt quantities in our foods over the last decade – and we’ve barely even noticed.

We need alternatives. It’s hard to find tasty drinks that don’t contain tonnes of sugar, and I worry that people will turn to aspartame and saccharin sweetened drinks instead, even though evidence shows that these chemical sweeteners produce insulin spikes too (although Coke have introduced a new ‘Stevia Coke’ made with the natural sweetener from the stevia plant – I approve of that).

Some have said that this is a classist levy; that it will unfairly hit low income groups, this is a weak argument. Potentially, I believe this could have the greatest impact on low income groups in a positive way.

But here is the best argument of all, sugar in large doses, (i.e. more than the RDA, (Recommended Daily Allowance) causes ill health – that is undisputed, if a government has a commitment to provide universal health care free at the point of use, it also has a right and even an obligation to encourage healthy lifestyles which avoid placing undue strain on healthcare services. Good healthcare is not just about treating ill health, it’s also about prevention.

This sugar tax might not be the silver bullet, but it is a very good start. As part of an overall strategy along with education, advertising and regulation, this might just work.


Crunchy Almond and Chia Crackers, gluten free, paleo, low carb, high protein & off the scale yum!

I have been trying for ages to make a truly crunchy cracker to have with cheese or dips or even a slather of my chocolate nut butter…but restricting myself to make a truly healthy cracker, with no flour or grain, has proved very tricky, as any alternative has left the crackers too yielding with not quite enough snap.

I have discovered an almond flour that is finely ground enough to produce that yearned-for crunch and I didn’t have to go far – it was in Sainsbury’s!

Sukrin do a finely ground cold pressed almond flour, it is perfect for this recipe and produces a beautifully crisp cracker with a wonderful snap.

This recipe is so quick, there is no need to rest the dough in the fridge like a conventional cracker dough made with flour, and you can put whatever extra flavours in it that you would like. A tablespoon of or two of Parmesan works really well, a tsp of cumin or your favourite spice would be wonderful too.


1/2 tsp Salt

1/2 tsp Pepper

1 Tbsp Chia Seeds

200g Finely ground Almond Flour – I use SUKRIN’s Organic Raw cold Pressed finely ground Almond Flour as the more finely ground this flour is – the crisper your cracker, and that’s the Holy Grail of the cracker world!

1 Egg

Splash of cold water.


Set your oven to 160C

  1. Place the dry ingredients in a bowl or the bowl of a food processor and mix well.
  2. Add the lightly beaten egg and either pulse in your processor until well mixed, or mix with your fingertips using the ‘rubbing in method’ to combine the egg with the dry ingredients.
  3. Add a splash of cold water and continue to mix or pulse until it just comes together to form a dough. (you might have to add a little more water to get it to form a dough, but don’t overdo it! If you accidentally add too much- just pop in an extra spoonful of almond flour to make it less sticky.
  4. Turn out onto a surface covered with a generous stretch of cling film and squish with your fingers to flatten slightly.
  5. Place another stretch of cling film over the squished dough and with a rolling pin, roll the dough until it is as thin as you dare! The thinner the dough, the better the crackers, so work hard!
  6. Once you are happy with your rolled out dough, peel off the top layer of cling film and with a sharp knife or pizza wheel, slice the dough into squares, however large or small you want each cracker to be!
  7. Remove the crackers with a palate knife onto a lightly oiled baking tray and place in your preheated oven for 10-15 minutes, until slightly golden.
  8. Remove to a cooling rack to cool completely.
  9. Eat with dips, cheese, chutney or just on their own.
  10. Store in an airtight container, keeps for a week.





Chocolate Nut Butter made with – Just two ingredients. (And no added Sugar)

To make this extraordinarily brilliant chocolate nut butter, you just need nuts and chocolate (and a small pinch of salt.) That’s it.

Horrifyingly, in a 400g jar of Nutella, 227g of it is JUST SUGAR. That’s more than half the jar.

I’m not even going to go there on the fact that Nutella uses palm oil.

So it makes sense to make your own.

This is a wonderfully easy and healthy recipe.

You just need a food processor to ensure you can grind up the nuts well, but if you don’t have a food processor, you could just buy ready made nut butters of your choice and skip the roasting and processing part of the recipe.

If you can find a really good quality chocolate bar with no added sugar, like Chocologic’s brilliant new bars (you can find them in the confectionery aisle at Tescos believe it or not…they are sweetened with oligo fructose and stevia, both natural, non-chemical, non insulin raising sweeteners.

I used:

200g Whole Hazelnuts
100g Whole Almonds
200g Chocolate of your choice, you could use a no added sugar one like me, or just use your favourite chocolate bar. If you are conscious about the sugar, choose a dark chocolate with at least 70% cocoa…

  1. First – you will need to roast the nuts on a baking tray.
    Spread them out on a baking tray and pop them in a pre-heated oven at around 160C for 5-6 minutes.
  2. Remove and whilst still pretty warm, transfer them to your food processor and whizz until almost liquid. This can take up to 10 minutes. You want to ensure you get a lovely smooth nut butter. Be patient!
  3. Chop your chocolate bar roughly and melt. I use the microwave in 10 second bursts, but you can do it the proper way, in a heat proof bowl over a pan of simmering water.
  4. Stir the warm chocolate into the smooth nut butter.
  5. Transfer to a lidded jar and slather on everything; pancakes, strawberries, teacakes and toast.

Delicious Puffed Up & Perfect Puds (of the Yorkshire variety) Gluten Free, Grain Free.

This is a brilliant recipe but to be honest, these are much better and more fool proof than usual Yorkshire puddings. I would even go as far to say – these are the best Yorkshire puds in the universe.This is a completely brilliant recipe, that works every time. AND… it’s gluten free, paleo, primal, and most importantly delicious!

Don’t restrict these beauties to a Sunday roast, experiment with adding other flavours to the batter.

I served these as ‘bowls’ for a lovely chicken curry. I seasoned the yorkshire batter with nigella seeds and cinnamon at a street party last year, they went down really well. Handheld curry in one hand, beer in the other. Perfect.

Tonight, once baked, I filled them with a dollop of passata, cracked a fried egg on top, added a sprinkling of cheese and baked for another 5 mins and served it with half an avocado on the side. A delicious easy supper.

So – this recipe makes 18 ‘muffin sized’ puds.

To make these delicious puffed up puds you will need:


100g Tapicoa Flour or Arrowroot flour (you can get the tapioca flour in most good health food shops and online obvs. It’s also known as cassava. – Arrowroot which is slightly different but just as good, is sold in 85g pots in supermarkets, look for it in the baking section, chances are you have seen it before – but have never quite known what to do with it!!!)

40g Ground Almonds

4 eggs

200ml water or milk or coconut milk really any of these will work well. you can use soya milk or almond milk – anything you like!

75g Fat, I would always use something like Beef dripping or even lard as these are natural fats – I personally wouldn’t use veg oil such as sunflower oil or corn oil, although it would work just as well if you do use these.)

  1. Set your oven to 220C
  2. Spoon half a teaspoon of your chosen fat into each muffin hole and place in the hot oven for 10 minutes.
  3. Mix all the other ingredients together and whisk until completely combined. Transfer to a jug.
  4. Carefully remove the muffin tin from the oven and even more carefully but as quickly as you can, pour the batter into the muffin holes, distributing evenly.
  5. Pop back in the oven and bake for 15 minutes, then turn the oven down a little to around 190C for another 10-15 minutes.
  6. Allow to cool for 5 minutes in the tin, before removing. Serve immediately or allow to cool and keep for a couple of days in an airtight container, or you can freeze them and warm them up for a couple of minutes in a hot oven before serving.



Super Food, Sugar Free, Chocolate Chip Blondies

I consider myself a lucky girl, I am sent delicious packages of incredible ingredients all the time.

Today, I have not only received a brilliant package from Sukrin – they do loads of unusual flours and incredible natural sweeteners, but I also received some Tiger Nut flour.

Tiger Nut Flour has been branded as a new kid on the block – and the Paleo community are loving it and it is being widely branded as the new superfood.

The truth is Tiger Nuts (not nuts at all but small nut-sized tubers) have been around for many years. Our paleolithic ancestors were eating these.

After a bit of research, I find that this flour is a high resistant starch – which means it behaves more like a fibre. It is absolutely packed with fibre and resistant starch – a natural Prebiotic for healthy gut flora. Instead of being absorbed as glucose, resistant starch literally ‘resists’ digestion, and travels through the small intestine to the colon where it is turned into very beneficial, anti-inflammatory short-chain fatty acids by intestinal bacteria.

Great news. And even better, I’ve made it into delicious sugar free chocolate chip blondies.

They are moist, sweet and have a slight chew to them that really is divine.Try them.

Tiger Nut flour is pretty tricky to get in the shops at the moment, it’s also fairly pricey but as a treat, so worth it. I’ve only seen it in a couple of health food shops, mine is from Navi Organics and has been ground to form a fine flour that is easy to work with.

I used Chocologic chocolate,  it’s a brilliant new brand of no added sugar chocolate that is sweetened with Stevia – derived from the leaf of the Stevia leaf, you can get it from Tescos in store and online…

So Here’s how to make them…

You will need:

75g Butter or Coconut Butter (softened)

50g Sukrin Gold Natural Brown Sugar Alternative you could substitue this for maple syrup or coconut palm sugar or another sweetener if you like…

2 Eggs

125g Tiger Nut Flour 

1/2 Tsp Baking Powder

75g Any good dark chocolate, chopped (Make it at least 70% cocoa butter,it means there’s less less sugar!) or you can use Chocologic’s choc made with Stevia for a Sugar Free version.


Pre-heat the oven to 160C and line a tin approx 20cmx15cm with baking parchment.

  1. Cream the softened butter and sugar/sugar substitute together until soft and fluffy.
  2. Add the rest of the ingredients apart from the chocolate and mix until well combined.
  3. Fold in the chopped chocolate
  4. Dollop into a tin – around 20cm x 15cm
  5. Bake for around 15-20 minutes. You want it to retain some semblance of squidge!
  6. Allow to cool and slice into 12 squares. NB. Serving whilst a touch warm is absolutely wonderful but they will keep well in an air tight container.











SugarFree Flaps. You will be amazed at how delicious they are!

These are FABULOUS. Truly sugar free, no maple syrup, honey, or dried fruit either. No dreaded insulin and blood sugar spikes.

I’m trying to keep it simple today. I am asked often if I have some really quick and easy recipes, but I can’t always help over complicating it with some technical aspect to the method- so this time I am keeping it real.

These are truly fab. 100% sugar free flapjacks.

I’ve experimented quite a bit to get the perfect taste, without all that sugar.

So here’s the recipe. Great as an after school snack or lunchbox treat or even with your breakfast coffee.

Try these as soon as you can, you will be amazed at how good they are.

So you will need:


100g Butter or Coconut Oil

30g Use Truvia – you can buy it in the supermarket… Not all stevia based sweeteners are the same. 

2 Tbls Almond Butter – you could use peanut butter too if you like.

20g Sesame Seeds

20g Linseeds/flaxseeds

120g Rolled Oats


1 Set your oven to 150 C and prepare a small  tin or oven proof dish by lining with baking paper. The perfect size is around 25cm x 15cm (but use whatever you have)

2 In a large saucepan, melt the butter and almond butter over a low heat, and add the stevia. Stir until all melted.

3 Add the rest of the ingredients and stir well until combined.

4 Scoop the mix into the lined tin and smooth out by squishing with the back of a spoon.

5 Bake in your preheated oven for 15 minutes.

Allow to cool and slice into squares. It has a crunchy but also crumbly texture, it would also make an amazing granola to be eaten for breakfast with yogurt and some fruit compot, or you coulld use it as an apple crumble topping. Oh Yes PLEASE!








Matcha and Raspberry Coconut Balls

These little domes of joy are fabulously healthy, but still feel like a treat as they are beautifully sweet and contain energy boosting anti-oxident – Matcha Green Tea Powder. Brilliant for Post/Pre Work out or just as a healthy snack.

To make these little beauties you will need:



For the Chocolate Shell

100g No added Sugar Chocolate Bar – I love Chocologic – you can get it in Tescos! (Aldi do their own brand too…) If you like – you could use your favourite dark chocolate bar instead, choose a 70% or higher cocoa one, much less sugar…

For the Green Tea Filling

40g Coconut oil (or you can use Butter if you like – I like a grass fed variety as it contains more Omega 3)

50g Dessicated Coconut (unsweetened)

50g Ground Almonds

3 tsps Matcha Green Tea Powder – If you can’t get this – try it with Cocoa Powder instead, still yummy.

20g Truvia Stevia Sweetener, this makes them quite sweet, you can use less than this if you like, prepare it to your taste.

Pinch Salt


For the Raspberry Centre

50g Dessicated Coconut

20g Coconut Oil Butter

7g Raspberry Powder

5g Truvia Stevia Sweetener



I used a mould to form the dome shapes but you really dont need this, you can just form them into balls and brush with melted chocolate. If you have got moulds, brush the insides with melted chocolate and add the filling once set.

To form free-hand balls, this is how:


  1. Pop all the green tea filling ingredients into a food processor and blend for about a minute.
  2. Remove to a bowl, give the food processor bowl a wipe around with a cloth – then pop all the raspberry filling ingredients into the processor bowl and blend for about 30secs.
  3. Take a pinch of Green Tea filling and flatten in your palm, take a smaller pinch of raspberry filling and place in the middle of the green tea filling, gently close your palm around the fillings and squish into a ball shape. Continue until all the mixture is used up.
  4. Melt the chocolate – I use a microwave to give it a blast for a few secs at a time to melt, but you can use a bain marie – place a heatproof bowl above a pan of simmering water – ensure that the water is not touching the bowl or boiling too vigourously, break up the chocolate in the bowl and nudge gently until meletd.
  5. Cover the balls with the melted chocolate, I like to brush it on in a thin layer, but you can dip them if you fancy that!
  6. Allow to set and enjoy. (Brilliant after school snack or packed lunch treat too, although my daughter prefers the chocolate version!)


Chocolate Gateau. Deep, Dark, Rich and (v.) Handsome (less than 2 tsp sugar per slice)

Yes, It’s true… This is possible. It is not only possible, it is delectable.

Make it today it’s sooo easy, and give everyone you know a slice, then tell them that there is less than a third as much sugar in a generous slice of this cake than you would expect. And it has icing. And it’s yum.

Oh, and it’s also gluten free, grain free, low carb and full of protein.

For those of you who need detail… There are just 2 teaspoons of sugar (mainly in the form of dates and the small amount of sugar in the dark chocolate) per generous portion. RDA for an adult is 6 teaspoons…

For a similar cake made in the usual manner, ie with table sugar, you would expect each slice to contain at least 5 or 6 teaspoons of sugar.


If you fancy making it a vegan treat – just swap the butter for coconut oil (I’m a huge fan of Lucy Bee coconut oil)


Set your oven to 160C

Equipment: You will need 2 x 6 inch (15cm) cake tins, buttered and the inside base lined with baking paper.


200g Ground Almonds

Optional: 2 Tbls Powdered Stevia*

100g Softened Butter or Coconut oil if you fancy a vegan treat.

100g Pitted Dates (this equates to about 10 dates) chopped

40g Cocoa Powder

4 Eggs

50g at least 70% dark chocolate chopped

1 tsp Baking powder

1tsp Vanilla Extract



100g Dark (at least 70%) Chocolate chopped

120ml Double cream or Coconut milk – try and get a good one, the ones with lumps of coconut at the top if the tin are best.

50g Unsalted Butter.

*Stevia is a ‘new-age natural sweetener derived from the stevia plant leaf. Use the ones blended with maltodextrin or erythritol – bulking agents derived from fruit and vegetables. If you have one that is not blended – you will need to follow the instructions on the packaging. Their strengths differ so much, its very important to read it…Asda do their own but you can use any brand as long as they have a similar strength of sweetness to sugar. They can differ so read the pack!  Stevia is available in all supermarkets and will add a lovely extra bit of sweetness to your cake- without adding extra calories or giving you that horrid sugar spike).

For the Cake:


  1. You make this using the easy peasy all-in-one method. Place all ingredients except for the chopped dark chocolate, into a large bowl (I use a stand mixer or food processor) if the butter is soft – you can easily mix this by hand. Just make sure you mix really well.
  2. Stir in the chopped chocolate chunks.
  3. Dollop the cake mix into the prepared cake tins distributing evenly between the two.
  4. Place in your preheated oven for 18-20 mins.
  5. Remove and leave in tin for at least 10 mins before turning out onto a cooling rack, leave to cool completely.
  6. Start the icing: put the chopped chocolate into a large heat proof bowl.
  7. In a saucepan, pour the cream or coconut cream and under a medium heat, slowly bring to the boil. As soon as bubbles appear, remove from heat and pour directly over the chopped chocolate.
  8. Whisk until well combined, add the butter and keep whisking until the ganache is cool. – Yes – you’ve just made a ganache!
  9. Once cool, split each cake in half across the middle, this should be quite eaasy with a large serrated knife like a bread knife.
  10. Slather the cooled ganache between each layer- I use an angled palate knife, and if I’m feeling fancy, I’ll pipe little ganache kisses all over, but that’s just me. Lastly smooth out a final splodge on the top.
  11. Invite all your mates around and serve with a cuppa.



Blackberry Cheesecake Squares, No Sugar, Low Carb, High Yum!

I gave these babies to the chaps in my spin class at the gym this morning.

They have no sugar in them, and the crust was made with no grains either, grain-free Paleo peeps eat your heart out!

I have tried a few recipes for the perfect low carb cheesecake, this was the one that came out tops!

To make this you will need:

For The Low Carb Base:

100g Butter

3 Tablespoons of blended Stevia  (or a sweetener of your choice, there are brilliant natural sweeteners out there these days, have a look around. I used this one. It’s from ASDA here in the UK.)WIN_20151215_11_58_39_Pro

50g Coconut Flour (or you could use any gluten free flour if you can’t get the coconut flour.)

50g Unsweetened Dessicated Coconut

1/2 tsp Baking Powder

For the Cheesecake Filling:

560g Cream cheese (I used 2 tubs of the family sized Philadelphia)

2 Large eggs

1 tsp vanilla extract or the seeds from 1 vanilla pod

2-3 tablespoons Stevia sweetener or the sweetener of your choice. It is important that you get this to a level of sweetness that you are happy with, I used this brilliant Stevia product from ASDA here in the UK, it is a blended sweetener. Pure Stevia will need just a teaspoon or two max.

150g Frozen berries (you can use any berry of your choice, I used blackberries, but try it with blueberries or raspberries instead.


You will need a baking tray/tin with sides – about 20cm x15cm but don’t worry if this isn’t exact.Set your oven to 160C

  1. Line your tin with parchment paper.
  2. Melt the butter and add to a large bowl with all the base ingredients, give it all a good mix and then press into the base of your  tin in a thin and even layer.
  3. Bake in your preheated oven for 15 minutes. Remove and allow to cool.
  4. Place all the filling ingredients – apart from the berries, in a bowl and using either a stick blender or in a stand blender – or you can mix by hand with a wooden spoon, blend all the ingredients together until smooth.
  5. Pour over the pre-prepared base in the tin, and drop in the frozen berries one by one until evenly positioned.
  6. Carefully place on the middle shelf in the oven and bake for 25 minutes. Turn the oven off after this time and try no t to even open the door for at least a couple of hours. Once you think the oven is cool, (i leave my cheesecakes in the oven overnight, transfer to the fridge to chill for a couple of hours before cutting into squares and serving up with a huge smile!










Christmas Pudding Ice-Cream – It’s Like a Spiced Vanilla Fudge with a Slight Chew..’

I am a fan of Christmas Pudding, it has to be hot and drenched in cream, but I am definitely a fan.

It appears I might be in the minority. I’m told that Christmas Pudding is often endured rather than enjoyed by many of us, nonetheless, it will no doubt be stubbornly present on our festive tables this December 25th.

So you could make a chocolate torte instead, but inevitably there will be moaning about the lack of a yuletide pud by at least one of your guests, so let’s keep with tradition and stick with the merry pudding, but take it up a notch or two with a whopping great twist.

When I first made this ice-cream, I gave it to my daughter who is terribly fussy about her desserts (can’t think why), she said ‘it tastes like fudgy vanilla’. Yes, it sort of does. The rich vanilla ice cream seems to exaggerate the treacly notes of the pud and it has a very welcome chew to it too.

The great thing is, you don’t need an ice-cream-making machine and you can do this with very little bother, it’s also a great deal less trouble on the day itself, you can just scoop into little bowls or into some top notch ice-cream cornets, and you are done. If you are feeling particularly fancy, you could drizzle some flaming brandy over it. Actually, that’s genius…

So to start, you need a pudding; it’s best to make your own, it really does make a difference, and if you get it right, it can taste like a rich and fudgy sticky toffee pudding. Try this wonderful recipe from Nigel Slater Nigel Slater Xmas Pudding but be aware that it does make two puddings; you could always eat one and turn the other into ice cream.

Oooh, I’ve had a thought – you could do a ‘trio of Chrismas puddings’ – a delicate finger of Xmas pudding, a scoop of Xmas pudding ice-cream and, and…- I’ll have to get back to you on the third one.

I digress, if making your own pud puts you off making this at all, buy one – I won’t judge you. Apparently this year’s favourite is Sainsbury’s 18 Month matured one, sounds good to me… here’s the article

For those with pudding prejudice, the thought of ruining perfectly good creamy vanilla ice cream by slapping this fruity pud in it may not appeal, but let me tell you, this is surprisingly tasty. Really. I implore you to try it.

For this recipe – you will need about 250g of a pre-steamed pud, leftovers are fine, but I reckon this recipe is plenty good enough to make specially.

Incidentally, should you need a fabulous Christmas Cake recipe – you know the type – clad in marzipan, with a crisp crust of royal icing,  I have a deliciously gingery recipe right here

But again, I’m meandering.

To make this rich and delectable ice-cream – you will need:


250g Steamed cooled and crumbled Christmas Pudding

600ml Double Cream

300ml Full Cream Milk

1 x Vanilla Pod

50g Dark Muscovado Sugar

75g Caster Sugar

6 Egg Yolks – (You could make my Mallows with the whites if you like…)


  1. Pour the milk and cream into a saucepan with the scraped seeds from the inside of your vanilla pod. Gradually heat until scalding.
  2. Meanwhile, place the 6 egg yolks with the sugars in a large bowl, whisk these together until pale and creamy, then add the steaming milk and cream mixture little by little,  whisking all the time.
  3. When combined, pour back into the saucepan over a gentle heat, stirring constantly until it becomes a thin custard that coats the back of your spoon.
  4. Pour through a sieve into the bowl again and cover with cling film. (Press the cling film right onto the surface of the custard to prevent a skin forming.) Set to one side to cool.
  5. Once cool stir well and pop into your freezer. Remove after about an hour to give it a good whisk, then return to the freezer and repeat the whisking after another hour – do this each hour basically until the mixture is thick enough to suspended the pudding pieces in it. At this point, you’ve guessed it, stir in the pudding pieces and leave to freeze until you need it. ( At least 4 hours, this is excellent for Christmas as you can make it as much in advance as you please!)


Remove from the fridge for at least 10 minutes before serving.

Served splashed with flaming brandy

Oh and I’ve thought of a third pud for the trio, a Christmas Pudding inspired cookie. Yes. Please.