Upside-down pudding from the recipe book Puddings, by Johnny Shepherd

And we love the latest cookbook to land on our desk, Puddings by Johnny Shepherd.

Johnny competed in the first series of The Great British Bake Off. He owns The Pudmobile, a van, which you’ll find at weddings, stations and events, and has opened The Pudding Stop Shop.

Here’s a taster from Puddings, published by Orion at £20.

You’ll need:

300g Bramley apples, peeled, cored and diced
175g light brown soft sugar
150g ground almonds
50g coarse polenta
1 tspn baking powder
Grated zest of 1 orange
1 tspn mixed spice
4 large eggs
6 tbspn maple or golden syrup

Method:

1. Place the apples in a pan with a splash of water and cook over a gentle heat until soft. Remove from the heat and leave to cool. Put 75g aside to decorate the puddings.

2. Once fully cool, place the apples in a food processor or blender and whizz until smooth.

3. Add the sugar, almonds, polenta, baking powder, orange zest and mixed spice, and whizz until smooth.

4. With the machine still running, add one egg at a time. After the final addition, whizz for a minute or so, then set aside.

5. Place a tablespoon of syrup at the bottom of each pudding basin, followed by the leftover apple. Spoon the batter on top.

6. Secure the lid on each pudding basin and place in a large saucepan with enough boiling water in the pan to come two-thirds of the way up each pudding.

7. Steam with the lid on for up to one hour, or until each pudding has risen and is springy to the touch.

8. Remove the puddings from the steamer and turn out on to plates. Serve with custard or cream.

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